Makimura
- 3-11-5 Minamioi, Shinagawa-ku, Tokyo, 140-0013, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
Chef Akio Makimura prizes tradition over showiness. His emphasis is on bringing out intrinsic flavours and he spares no effort in extending hospitality to his guests. The soup is the centrepiece of the menu and includes ingredients such as hairy crab, prawn and scallop shinjo – all of which the delicate broth goes well with. From time to time, he will come up with rare combinations such as beef and truffles to create new tastes based on his original ideas.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-3768-6388
Azabu Kadowaki
- 2-7-2 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
The surprising and delightful dishes here stem from owner-chef Toshiya Kadowaki’s pursuit of undiscovered flavours. One example is the ‘Truffles and Rice’, representing a combination of his experience and inventiveness. He demonstrates his creativity by adding a Western ingredient and seeks out seasonal truffles so that he can serve them year-round. He’s pioneering a future Japanese cuisine with his refined sensibilities, which refuse to be categorised.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5772-2553
Kanda
- 1F, Toranomon Hills Residential Tower, 1-1-1 Atago, Minato-ku, Tokyo, 105-0002, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
Hiroyuki Kanda understands the essence of Japanese cuisine and incorporates his innovative ideas into the menu. For example, goma-dofu is topped with fugu flesh and skin then garnished with caviar. While respecting the natural flavours of the ingredients, Kanda puts his own unique touch on his dishes. To convey the attractions of his homeland, he sources seafood from Tokushima in season, serving poached hamo (pike conger), awabi (abalone) with somen and tai as tsukuri.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6459-0176
http://www.nihonryori-kanda.com/
Kagurazaka Ishikawa
- 5-37 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
In Japanese cooking we speak of kakushiaji, subtle seasoning that brings out the flavour. At Kagurazaka Ishikawa, the charm is in the parts that are hidden. For example, the Daitokuji natto accompanying the steamed black rockfish is served in a kombu-and-shellfish dashi with reduced salt for an elegant taste. Slices of finest awabi and shabu-shabu somen of wagyu impart a sense of delicacy. Cooking makes the man, and the fare here attests to the character of owner-chef Hideki Ishikawa.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 50-3138-5225
http://www.kagurazaka-ishikawa.co.jp/
RyuGin
- 7F, Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
Seiji Yamamoto expresses Japan’s bounty of natural beauty and ingredients through his cuisine. His choice, all-natural ingredients, sourced from throughout the country, resonate with and entertain the five senses. Pouring out his skill with knives, fire and seasonings unstintingly, Yamamoto captures the essence of the season in each dish. He prepares his cuisine with skill and with respect for the spiritual nature of Japan, spreading its culinary culture far and wide.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Notable sake list
- Particularly interesting wine list
- Visa credit card
+81 3-6630-0007
https://www.nihonryori-ryugin.com/
Kohaku
- 3-4 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan
- ¥¥¥¥ · Japanese
MICHELIN Guide’s Point Of View
Koji Koizumi is the creator of an innovative brand of Japanese cuisine. He crosses new frontiers by incorporating ingredients from outside the realm of existing concepts: fried ayu (sweetfish) in a cream and truffle soup, for example, or corn nikogori (jelled broth) with caviar and junsai (watershield), or matsutake mushroom spring rolls. Take a seat at the counter to watch the energy of the young chefs at work. If seated at a table, a waitress in kimono provides gracious service.
Facilities & Services
- Air conditioning
- Counter dining
- Credit card / Debit card accepted
- Particularly interesting wine list
+81 50-3138-5225
http://kagurazaka-kohaku.jp/