{ "id": "ja-mishuran-resutoran", "name": "日本のミシュランガイド掲載レストラン", "title": "日本のミシュランガイド掲載レストラン", "description": "ミシュランガイドに掲載された日本のレストランの完全なリスト。 All 1095 restaurants in Japan featured in the Michelin Guide (20 × 3 Stars, 61 × 2 Stars, 280 × 1 Star, 228 Bib Gourmand, 506 Selected Restaurants; 33 Green Star), as compiled by michelin-my-maps from guide.michelin.com: name, city, address, cuisine, price band, award, coordinates, phone, website and Michelin Guide URL.", "category": "food", "source": "", "source_url": "", "updated": "2026-04", "record_count": 1095, "columns": [ { "key": "slug", "label": "Slug", "type": "string" }, { "key": "name", "label": "Name", "type": "string" }, { "key": "city", "label": "City", "type": "string" }, { "key": "address", "label": "Address", "type": "string" }, { "key": "cuisine", "label": "Cuisine", "type": "string" }, { "key": "price", "label": "Price", "type": "string" }, { "key": "award", "label": "Award", "type": "string" }, { "key": "green_star", "label": "Green Star", "type": "boolean" }, { "key": "latitude", "label": "Latitude", "type": "number" }, { "key": "longitude", "label": "Longitude", "type": "number" }, { "key": "phone", "label": "Phone", "type": "string" }, { "key": "website", "label": "Website", "type": "string" }, { "key": "michelin_url", "label": "Michelin Url", "type": "string" }, { "key": "description_en", "label": "Description En", "type": "string" } ], "rows": [ { "slug": "ginza-sushi-ichidai-yugo", "name": "Ginza Sushi Ichidai Yugo", "city": "Tokyo", "address": "4-14-15 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669162, "longitude": 139.768732, "phone": "+81362284593", "website": "https://www.ginzasushiichidai-yugo.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-sushi-ichidai-yugo", "description_en": "A white sign with an ebony rim. The characters seem to float, suggesting a personality that is strong yet gentle. The name is written on the noren in hiragana, exuding warmth: plain white surrounded by dyed cloth. Hearing that the restaurant is in Ginza, not far from the Kabukiza Theatre, we might expect to pay a premium, but the shop's philosophy is that sushi should be enjoyed casually, and the prices reflect that. The long, thin shape of the sushi adds substance to each piece. ‘Barachirashi’, sushi rice with items mixed in and sprinkled on top, is a lunchtime favourite." }, { "slug": "ess", "name": "ess.", "city": "Tokyo", "address": "B1F, 13-13 Shinsencho, Shibuya-ku, Tokyo, 150-0045, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.656157, "longitude": 139.692074, "phone": "+81364551131", "website": "https://www.instagram.com/ess.pastapastapasta/?hl=ja", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ess", "description_en": "Prix fixe presentations seem to be ascendant these days, but this Italian restaurant boasts an unstinting menu of à la carte offerings. The list of pastas is so extensive that you can find a new one every time you visit, while gelato comes in plenty of flavours. Staff provide attentive service, ensuring that guests can always enjoy delicious items when they want them without hesitation. The name ‘ess.’ is short for ‘essential’, and that’s the experience this restaurant brings you." }, { "slug": "tacubo-shirokanedai", "name": "TACUBO Shirokanedai", "city": "Tokyo", "address": "B1F, 4-19-21 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.639696, "longitude": 139.722723, "phone": "+81354229500", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tacubo-shirokanedai", "description_en": "From the unobtrusive door, subdued lighting guides you along the corridor to a cave-like interior. Earthen walls describe an arched ceiling. The bustle of the open kitchen; the glass-walled wine cellar that is both functional and decorative; the guests assembled around a single, long table: all combine to celebrate the convivial joy of Italian dining. The simple yet refined appetisers, pasta, and wood-grilled meat dishes are meant to be shared." }, { "slug": "tempura-kitagawa", "name": "Tempura Kitagawa", "city": "Tokyo", "address": "B1F, 1-17-15 Ebisuminami, Shibuya-ku, Tokyo, 150-0022, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.644721, "longitude": 139.710156, "phone": "+818030007735", "website": "https://www.instagram.com/tempura_kitagawa", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-kitagawa", "description_en": "The chef taught himself tempura by travelling and sampling various styles. His keen eye for fish derives from once being a sushi chef. From his native Shizuoka, farmers send him produce and fishermen send seafood from Suruga Bay. Lightness and freedom are the qualities he strives for. Lightness he achieves by trapping bubbles in the tempura batter and frying in fresh-pressed sesame oil. The first piece is an unconventional choice: largehead hairtail, also known as scabbard fish. Tempura dipping sauce is warmed to release the aroma. A cup of Kakegawa tea is served after the meal." }, { "slug": "sushidokoro-shishi", "name": "Sushidokoro Shishi", "city": "Tokyo", "address": "2F, 1-10-10 Omorikita, Ota-ku, Tokyo, 143-0016, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.585995, "longitude": 139.728397, "phone": "+81366258306", "website": "https://shishi-tokyo36.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushidokoro-shishi", "description_en": "The head chef at Sushidokoro Shishi has changed. Further comments will be updated following the completion of the inspection." }, { "slug": "yugetsu", "name": "Yugetsu", "city": "Tokyo", "address": "3-4-1 Higashinihombashi, Chuo-ku, Tokyo, 103-0004, Japan", "cuisine": "Izakaya", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.690751, "longitude": 139.782492, "phone": "+819012514165", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yugetsu", "description_en": "The menu is written in the chef’s own flowing brush hand. Each item features some touch of ingenuity, with flavours that keep the sake flowing. Sake is selected according to season. Shochu is also served maewari style — blended with water and rested before serving. Dining and drinking vessels crafted by artisans heighten the enjoyment of food and drink, as does the closely coordinated service of the owner couple. As the name Yugetsu, or ‘glaze and moon’ suggests, the joyous mixture of the inevitability of the moon’s phases and the unpredictability of glazes is what makes an izakaya the perfect place for communication." }, { "slug": "yd-or", "name": "Yd’or", "city": "Tokyo", "address": "2F, 3-9 Sarugakucho, Shibuya-ku, Tokyo, 150-0033, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.652001, "longitude": 139.704318, "phone": "+81367689446", "website": "https://ydordaikanyama.jp/home", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yd-or", "description_en": "A modern sensibility breathed into the traditional techniques and recipes of French gastronomy: mackerel consommé, eel simmered in red wine, ‘Cordon Bleu’ (cheese-stuffed quail) and other creative dishes. Ingredients and techniques are reappraised and reconfigured. A key point is serving dishes fresh and hot: items are brought from the counter kitchen the moment they are complete. The chef’s passion is evident as he relates episodes from his culinary journey when explaining each dish." }, { "slug": "nanahiro", "name": "NANAHIRO", "city": "Tokyo", "address": "3F, 4-2-5 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.658068, "longitude": 139.723611, "phone": "+818093496427", "website": "https://www.instagram.com/nanahirojp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nanahiro", "description_en": "The concept is ‘Japanese cuisine plus’. The menu reflects the chef’s background in both Japanese and Western cooking, blending traditions to create something uniquely his own. Only the ingredients are listed, heightening anticipation and offering an element of surprise when the dishes arrive. The progression moves from seasonal vegetables, seafood and meat to freshly steamed rice and a delicate sweet course. More than Japanese, yet not quite Western, this is a place to savour premium ingredients with a refined touch." }, { "slug": "ristorante-angelo", "name": "Ristorante Angelo", "city": "Tokyo", "address": "3-17-21 Higashigotanda, Shinagawa-ku, Tokyo, 141-0022, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.626237, "longitude": 139.728144, "phone": "+81364503458", "website": "https://www.ristorante-angelo-tokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ristorante-angelo", "description_en": "The restaurant's name, meaning ‘angel’, was inspired by an Osaka eatery whose influence guides the chef each day. He sources his ingredients from within the Kansai area with which he is familiar. Sea bream from Akashi is aged, daggertooth pike conger from Awaji served as fritters. Game is served here too, including venison and boar from Tamba-Sasayama and duck from Wakayama. White porcelain dinnerware provides a canvas for modern arrangements, innovative enough at times to impress as art." }, { "slug": "chiso-takayama", "name": "Chiso Takayama", "city": "Tokyo", "address": "9F, 2-7-23 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.647212, "longitude": 139.736558, "phone": "+81366658485", "website": "https://chisou-takayama.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/chiso-takayama", "description_en": "‘Chiso’ is a Japanese phrase with a double meaning: welcoming guests with well prepared food or the rushing about that preparing such food involves. The fare at Chiso Takayama expresses the bounty of Japan’s seasons, connecting it deeply with the natural world. That spirit dovetails with the tea ceremony’s concept of the once-in-a-lifetime encounter. In each dish, guests can taste the preciousness of the season and the good intentions of the food producers. ‘Go-chiso-sama’, the phrase Japanese people use to offer thanks for a meal, also expresses respect for these things." }, { "slug": "unagi-tokito", "name": "Unagi Tokito", "city": "Tokyo", "address": "2F, 2-5-11 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.656247, "longitude": 139.733343, "phone": "+81368129671", "website": "https://tokitou-unagi.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/unagi-tokito", "description_en": "Prix fixe creative dining that is all about the myriad ways to enjoy eel. ‘Kabayaki’, eel dipped in soy-based sauce and grilled, is served in a bun like a hamburger. ‘Shioyaki’, eel broiled in salt, is flavoured with plum pulp and yuzu-kosho. Eel simmered in wine is a page borrowed from the French cuisine the chef enjoyed in Paris. ‘Unaju’, eel baked golden brown and served on a bed of rice in a lacquer box, is executed with a consummate skill tempered at veteran eel restaurants. Always seeking out new possibilities in eel cuisine, Unagi Tokito brings a fresh breeze to a food culture handed down through generations." }, { "slug": "kandanishikicho-sushi-takaharu", "name": "Kandanishikicho Sushi Takaharu", "city": "Tokyo", "address": "1-17-5 Kandanishikicho, Chiyoda-ku, Tokyo, 101-0054, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.691137, "longitude": 139.763556, "phone": "+81335189218", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kandanishikicho-sushi-takaharu", "description_en": "Novel ideas meet time-honoured craftsmanship. The signature snack is cream croquette of tiger prawn, dressed in a reduction of shrimp miso. Deep-fried items are also offered, bringing a satisfaction rarely found at sushi shops. For its part, the sushi is prepared traditionally: brined, marinated or simmered. In part because of his language skills, the chef was tapped to cater a dinner meeting between the Japanese and American leaders." }, { "slug": "nishiazabu-shangu", "name": "NISHIAZABU SHANGU", "city": "Tokyo", "address": "2F, 3-13-10 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Chinese", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.656846, "longitude": 139.724165, "phone": "+81334786811", "website": "https://shangu.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nishiazabu-shangu", "description_en": "The kitchen can be seen from the counter seating, making dining a theatrical experience. The chef commands his team while working his wok with consummate skill. Testifying that the appeal of Cantonese cuisine lies in seafood and dried items, the menu is laced with ingredients such as spiny lobster, abalone, dried scallop abductor and dried mushrooms. After dinner, guests can relocate to the lounge to bask in the afterglow of the performance. Desserts, a mix of Chinese and Western patisserie treats, close the evening." }, { "slug": "tempura-aratamikawa", "name": "Tempura Aratamikawa", "city": "Tokyo", "address": "2F, 2-15-6 Nishishimbashi, Minato-ku, Tokyo, 105-0003, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.666902, "longitude": 139.751272, "phone": "+81369102023", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-aratamikawa", "description_en": "A warm light envelops an interior appointed in the stately Taisho Romanticist style. The shop’s name and the certificate of mastery are in the handwriting of the chef’s mentor. The chef studied theories and techniques from one of the world’s foremost practitioners of tempura. Tempura pieces, such as the irreplaceable Edomae standards of shrimp, sillago and conger eel, seem almost grilled rather than fried in hot oil. While obsessively following his mentor’s teachings, the chef is pursuing ‘a new way of tempura’ with innovations he learned as an apprentice, such as serving some fish that are not deep-fried." }, { "slug": "motoazabu-kushima", "name": "Motoazabu Kushima", "city": "Tokyo", "address": "B1F, 3-11-2 Motoazabu, Minato-ku, Tokyo, 106-0046, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.657063, "longitude": 139.732655, "phone": "+81362715516", "website": "https://motoazabu-kushima.com", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/motoazabu-kushima", "description_en": "Omakase set menus are woven from Japanese Black wagyu beef and seasonal cuisine. Homemade corned beef, shabu-shabu and char-grilled items are perennial favourites here, their flavours deftly highlighted by the chef’s kappo skills. The chef sources his beef from Miyazaki to showcase the attractions of his home region. To vary the pace and tone, mushrooms, puffer fish, crab and other seasonal delights are interspersed. A freewheeling menu brings both joy and satisfaction." }, { "slug": "noda", "name": "Noda", "city": "Tokyo", "address": "6-9-9 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "Contemporary", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.6671149, "longitude": 139.705019, "phone": "+817038823150", "website": "https://nodaharajuku.tumblr.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/noda-1212852", "description_en": "The chef’s culinary journey began with reading a cookbook called ‘Memos on Cooking’. He mixes and matches Japanese and Western ingredients and cooking styles, creating novel flavours. Filtering through his experience in French cuisine, he layers ingredients to create new culinary expressions. In a nod to modern sensibilities, pairings are recommended for marriage with each dish. The roots lie in ‘terroir’ and hometown cooking, in both France and Japan." }, { "slug": "le-jardin-de-kamo", "name": "Le Jardin de Kamo", "city": "Tokyo", "address": "8-6 Nihombashihakozakicho, Chuo-ku, Tokyo, 103-0015, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.679106, "longitude": 139.785214, "phone": "", "website": "https://le-jardin-de-kamo.jimdofree.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/le-jardin-de-kamo", "description_en": "The name was chosen by the executive chef of Le Jardin des Sens, a restaurant in Montpellier. Highlighting the connection, Chef Kamoda proudly serves the cuisine of southern France. To suggest the flavours of the Mediterranean, he favours ingredients from the Seto Inland Sea. Following the teachings of his mentors, he refines seafood by pairing it with citrus fruits, herbs and spices. The stucco interior and warm service parlay the spirit of the south of France." }, { "slug": "kyuu", "name": "Kyuu", "city": "Tokyo", "address": "2-3-21 Nishiwaseda, Shinjuku-ku, Tokyo, 162-0051, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.708253, "longitude": 139.716959, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kyuu", "description_en": "Cuisine that is gentle to the body, themed on Chinese medicinal cooking. Applying his qualifications as a Chinese food therapist, the chef practices nutrition that fortifies body and soul. Every dish is generous with vegetables and sparing with oil, so each is refreshingly light. ‘Nutritional Soup’ blends umami extracted from dried foods, seafood and meat with fresh ingredients in season. The ‘counter kitchen’ layout brings guests into the middle of the action, its dishes served fresh from pot and grill." }, { "slug": "fragment-azabujuban", "name": "fragment Azabujuban", "city": "Tokyo", "address": "2F, 3-9-2 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.652874, "longitude": 139.734258, "phone": "+81368126933", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/fragment-azabujuban", "description_en": "The concept is intriguing: ‘Italian cuisine from all over Japan’, the furthest thing from traditional Edo fare. Its strength is its unique routes to obtain seafood from around the country, sourced from intermediate tuna wholesalers. The chef’s speciality, tuna, is served as carpaccio, tuna salad, roast cheek of tuna and more. To encourage drop-in trade, the restaurant offers a selection of pasta at lunchtime and an extensive à la carte menu in the evening." }, { "slug": "mitsui", "name": "Mitsui", "city": "Tokyo", "address": "5F, 3-10-2 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.652956, "longitude": 139.734716, "phone": "+81344003023", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/mitsui", "description_en": "A wabi-inspired atmosphere, reminiscent of a traditional tearoom. A traditional cook stove mounted in the kitchen affords a view of the chef’s handiwork with charcoal brazier and broad-brimmed pot for cooking rice. The smoky scent of snacks from the brazier fills the air, while rice from the chef’s native Nagano cooks in the pot. Nigirizushi hews close to tradition, with white-fleshed fish, tuna, gizzard shad, shrimp, sea urchin and conger eel forming the core lineup. Three tuna pieces follow in succession—medium-fatty tuna seasoned in salt, soy-sauce marinated tuna, and rich fatty underbelly tuna—displaying a distinctive flair. Sushi rice enlivened with salt and vinegar keeps the sake going down smooth." }, { "slug": "akasaka-kappo-washi", "name": "Akasaka Kappo Washi", "city": "Tokyo", "address": "6F, 3-13-6 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.673088, "longitude": 139.737731, "phone": "+81364355484", "website": "https://www.akasaka-washi.co.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/akasaka-kappo-washi", "description_en": "The name Washi, meaning ‘Japanese history’, embodies the chef’s desire to weave together the rich traditions of Japanese cuisine. He defends the fundamentals of Japanese cuisine while making the menu his own. The house has a particular fondness for Japan-raised ostrich meat and exploring new flavours through preparations such as searing, slow simmering in soy and ginger, and charcoal-grilling. The restaurant prepares soba with reverence for tradition. The set menu stops after just a few items, leaving diners free to add à la carte dishes according to their preferences." }, { "slug": "fujisushi", "name": "Fujisushi", "city": "Tokyo", "address": "3-7-11 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.656272, "longitude": 139.738298, "phone": "+817084646640", "website": "https://fujisushi.co.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/fujisushi", "description_en": "Enjoy the nigiri sushi you like, in the order you like – this is a sushi shop as it’s meant to be, back to basics. In a testament to the chef’s uncompromising standard, the sushi rice is polished just before cooking. A selection of small dishes is available, and sake is also there to be enjoyed. It’s perfectly acceptable to drop in for just a single piece of sushi—a casualness that is much appreciated. Desiring to be admired even overseas, the shop takes the name of Japan’s greatest mountain, to spread the foothills of sushi ever wider." }, { "slug": "kanshin", "name": "Kanshin", "city": "Tokyo", "address": "1-19-2 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.65566, "longitude": 139.743021, "phone": "+815017222599", "website": "https://kanshin-tokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kanshin", "description_en": "The name ‘Kanshin’ draws on words that express relaxation and a generous spirit — and the house lives up to its name. With guests always the priority, the space offers calm comfort, warmly attended by bright, welcoming smiles. The meal begins with a selection of smaller dishes, after which guests select what they like from the menu. The chef is a Kyoto man born and bred, so Kyoto vegetables and tofu skins are served and wanmono are light and wholesome. Enjoy ryotei preparations in a way that feels right for you." }, { "slug": "la-maison-confortable", "name": "La Maison Confortable", "city": "Tokyo", "address": "4F, 3-7-4 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.653703, "longitude": 139.735067, "phone": "+81368094433", "website": "https://www.maisonconfortable.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/la-maison-confortable", "description_en": "Yosuke Akasaka studied for years under Pierre Gagnaire. From this legend of the French culinary world, Akasaka inherited the avant-garde sensibility that inspires his creativity. Combining seafood with meat and vegetables with fruit, Akasaka teases out unexpected qualities of the ingredients with which he works. While Gagnaire chose a table for his logo, Akasaka favours a house for his motif. The subtext is the same: a space that evokes the feelings of home, comfort and belonging; hence the name of the restaurant." }, { "slug": "hakozakicho-sumito", "name": "Hakozakicho Sumito", "city": "Tokyo", "address": "B1F, 27-2 Nihombashihakozakicho, Chuo-ku, Tokyo, 103-0015, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.679909, "longitude": 139.786901, "phone": "+81335272220", "website": "https://www.hakozakichosumito.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hakozakicho-sumito", "description_en": "Mental readiness is a virtue of the sushi artisan that this chef strives to maintain. With ‘Ingredients First’ as his credo, the chef visits the market even on days when he isn’t buying, building relations with wholesalers. The proof is in the tuna: from snacks of fatty toro wrapped in nori to nigiri showcasing lean akami, medium-fatty chutoro and rich, melt-in-the-mouth otoro. Sushi rice temperature is varied to suit each topping. ‘Nikiri’, a reduced blend of soy sauce, mirin, sake, and broth, varies by item, balancing lightness and richness of flavour. Such subtle inflections bring to the fore the true flavour of the ingredients." }, { "slug": "fiocchi", "name": "Fiocchi", "city": "Tokyo", "address": "3-4-9 Soshigaya, Setagaya-ku, Tokyo, 157-0072, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.642993, "longitude": 139.60652, "phone": "+81337893355", "website": "https://www.fiocchi-web.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/fiocchi", "description_en": "Fiocchi means ‘snowflakes’ or ‘crystal’, an apt metaphor for that moment when great taste fills our mouths. Lamb wrapped in straw—a dish rooted in Waldensian communities of Piemonte—is served with potatoes baked in ash to draw out sweetness. The combination of ingredients from mountain and sea in one dish signifies the flow of nature that links forest with ocean. The true essence of Italian cuisine, offered to all in Setagaya’s Soshigaya district." }, { "slug": "l-alchimia-astratta", "name": "L'ALCHIMIA ASTRATTA", "city": "Tokyo", "address": "2-25-2 Okusawa, Setagaya-ku, Tokyo, 158-0083, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.606176, "longitude": 139.678372, "phone": "+81357268717", "website": "https://www.lalchimiaastratta.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-alchimia-astratta", "description_en": "The name means ‘the abstract alchemist’. Alchemy combines the four traditional elements of fire, air, water and earth; the name expresses gratitude for the opportunity to cook with the bounty of nature. Ingredients arrive from food producers the chef trusts deeply: seafood from Uwajima, vegetables from Yachimata. Drawing on his experience in Emilia-Romagna, a region renowned for pasta, the chef flexes his gastronomic muscles with varieties such as tortelli and tagliolini." }, { "slug": "aramaki", "name": "Aramaki", "city": "Tokyo", "address": "1-24-6 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.655757, "longitude": 139.744279, "phone": "+81357978347", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/aramaki", "description_en": "The chef expresses the seasons through yakitori and other Japanese cuisines. Prix fixe dining begins with seasonal vegetables, showcasing his experience in creating beautiful arrangements. Each cut of chicken is selected from various regions and brands. To create a gradual progression from light to rich flavours, yakitori is seasoned with salt in the first half of the meal, and with sauce in the latter half. Between the skewers, dishes such as wanmono with chicken-shinjo are served; a typical closer is takikomi-gohan of vegetables and minced chicken. Each prix fixe yakitori menu captures the ever-changing season." }, { "slug": "kushiage-ryori-kawata", "name": "Kushiage Ryori Kawata", "city": "Tokyo", "address": "7F, 1-6-9 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "Kushiage", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.656685, "longitude": 139.734199, "phone": "+81367210600", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kushiage-ryori-kawata", "description_en": "Deep-fried skewers of meat and veggies light on the palate – that’s the mission here. Pieces are wrapped in thin, fine batter, eschewing eggs and milk to bring out the flavours. Only light, plant-based oils are used, and frying is at high temperature to ensure minimal residual oil. Tiger prawns, soft-boiled quail eggs and pork shoulder roast are standard fare. Items like buttered potatoes with truffles and egg yolks wrapped in wagyu beef burst with creativity. The meal wraps up with fried rice topped with nori seaweed and finished with hot broth." }, { "slug": "koshita", "name": "Koshita", "city": "Tokyo", "address": "4-3-20 Kudankita, Chiyoda-ku, Tokyo, 102-0073, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.694177, "longitude": 139.73952, "phone": "+815017246003", "website": "https://koshita2025.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/koshita", "description_en": "The counter of ancient buried cedar is an heirloom from the chef’s honoured mentor. On a foundation of technique cultivated in his apprenticeship, he builds unique combinations of foodstuffs and techniques to place his own stamp on his craft. For wanmono, broth is drawn from two types of makombu seaweed, multiplying the flavours. Flame-broiled items are paired with pureed vegetable soup. Ingredients unfamiliar to Japanese cuisine are enthusiastically added to the repertoire. Expressing freedom of spirit, the chef is resplendent in black shirt and bowtie." }, { "slug": "yakitori-omino", "name": "Yakitori Omino", "city": "Tokyo", "address": "1-38-4 Oshiage, Sumida-ku, Tokyo, 131-0045, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.709908, "longitude": 139.815922, "phone": "+81356191892", "website": "https://www.yakitori-omino.com", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yakitori-omino", "description_en": "The counter forms a U around the grill. Kitchen staff call out to each other as they devote themselves to their work. The chef builds his skewers with generous chunks of brand-name chicken and cooks them over high flame at close range. Salt is favoured over sauce, the better to draw out the flavour of the meat. Delightful flavour variations include whole chicken heart with ginger and chicken drumettes with a paste of yuzu zest and chilli peppers. The chef works hard to train the next generation, enriching and growing the world of yakitori." }, { "slug": "ginza-toyoda", "name": "Ginza Toyoda", "city": "Tokyo", "address": "2F, 7-5-4 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670061, "longitude": 139.76171, "phone": "+81355685822", "website": "https://www.ginza-toyoda.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-toyoda", "description_en": "Subtlety of flavour is what this chef prizes: the native flavour of the ingredients must shine through. Exemplifying this principle are the wanmono, with broth prepared using Rishiri kombu for its umami. Delicate broth highlights the flavours of seasonal ingredients: fat greenling in spring, hair crab in summer, daggertooth pike conger in autumn, oysters in winter. Takikomi-gohan, mixed rice, cooked in a broad-brimmed pot is a point of pride. Lift the lid, and seasonal aromas billow out, announcing the changing seasons." }, { "slug": "simplicite", "name": "Simplicité", "city": "Tokyo", "address": "2-17-13 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.649073, "longitude": 139.705412, "phone": "+81367591096", "website": "https://www.simplicite123.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/simplicite", "description_en": "Kaoru Aihara is a veteran of fish cuisine with an inquiring mind. Depending on the fish, he may break apart the fibres, transform the fish oils, add umami or increase complexity even to the aroma. His ‘Charcuterie of the Sea’ appetiser explores the possibilities of fish through French culinary technique. Immerse yourself in the story of fish through the geography of Japan, a land surrounded by ocean." }, { "slug": "l-aube", "name": "L'aube", "city": "Tokyo", "address": "1F, Ark Hills Sengokuyama Mori Tower, 1-9-10 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.663634, "longitude": 139.741794, "phone": "+81364412682", "website": "https://www.restaurant-laube.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-aube", "description_en": "The chef and patissier command the team in their open kitchen. Touring producing regions, the partners find inspiration from the farmers and ingredients they encounter, then express in their creations the fragrances and scenes they found among the bounty of nature. Filtering these experiences through the sensibilities of both partners accentuates their originality. ‘L’aube’ means ‘daybreak’ or ‘beginning’, and they address their cooking with a fresh perspective each day." }, { "slug": "nishiazabu-noguchi", "name": "Nishiazabu Noguchi", "city": "Tokyo", "address": "1-10-16 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.661435, "longitude": 139.724218, "phone": "+81354145570", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nishiazabu-noguchi", "description_en": "Honest Japanese cuisine, overlaid with inspirations from the chef. Keen to ensure everyone’s satisfaction, Nishiazabu Noguchi offers an extensive menu. The delicate broth in soup dishes gets its flavour from kombu. Tsukuri are dressed in salt water flavoured with sudachi to bring out the fragrance of the seafood. For the main event, white rice, takikomi-gohan (rice with a variety of ingredients) and unadon (rice topped with eel) are all served, enhancing satisfaction. Devotion to the spirit of service shines in the generous free rice refills." }, { "slug": "nishiazabu-otake", "name": "Nishiazabu Otake", "city": "Tokyo", "address": "1-4-23 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.661503, "longitude": 139.723895, "phone": "+81364592833", "website": "https://www.nishiazabu-otake.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nishiazabu-otake", "description_en": "The chef practises ‘cuisine that lingers in the soul’ that he learned at a ryotei, or traditional high-end Japanese restaurant, in Gifu Prefecture. Croquettes, a perennial favourite, are as seasonal as they are whimsical, stuffed with hair crab in spring and porcini mushrooms in autumn. Char-grilled fare includes meat as well as fish, enhancing satisfaction. Uniquely, Nishiazabu Otake serves game such as winter duck and Asian black bear, sent by hunters in Gifu. Definitely Japanese cuisine, yet free of convention." }, { "slug": "ginza-l-ecrin", "name": "Ginza L’écrin", "city": "Tokyo", "address": "4-5-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.671863, "longitude": 139.765499, "phone": "+81335619706", "website": "https://www.lecringinza.co.jp/lecrin/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-l-ecrin", "description_en": "With a history spanning more than half a century, this restaurant honours the traditions and grandeur of French cuisine while embracing fresh influences. The focus on Japanese ingredients and modern techniques stems from a desire to evolve the classics. Sauces, a hallmark of orthodox French cuisine, grace each plate. The distinguished wine selection reflects L’écrin’s rich history, while the impeccable service lends an air of refinement." }, { "slug": "chugoku-hanten-fureika", "name": "Chugoku Hanten Fureika", "city": "Tokyo", "address": "3-7-5 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.656219, "longitude": 139.73846, "phone": "+81355617788", "website": "https://www.chuugokuhanten.com/store/fureika.html", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/chugoku-hanten-fureika", "description_en": "A fixture of Higashiazabu for a quarter of a century, Chugoku Hanten Fureika is an evangelist for the traditional cuisine of China, with the focus on Shanghai and Cantonese cuisine. The menu dazzles the eye with over 100 à la carte items, including roasted Jinhua pork fillet, grouper steamed whole and soup of shàngtāng premium soup stock. The wide selection includes cuisine from every region of China, all prepared with seasonal ingredients. Sharing single items as a group is a special pleasure of Chinese cuisine." }, { "slug": "chugoku-hanten-kohakukyu-amber-palace", "name": "Chugoku Hanten Kohakukyu (Amber Palace)", "city": "Tokyo", "address": "5F, Palace Hotel Tokyo, 1-1-1 Marunouchi, Chiyoda-ku, Tokyo, 100-0005, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.684506, "longitude": 139.761324, "phone": "+81352217788", "website": "https://www.chuugokuhanten.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/chugoku-hanten-kohakukyu-amber-palace", "description_en": "The dining room incorporates traditional Chinese decorations into a modern, elegant space. An extensive menu ranges from dishes of various regions to creative cookery with the accent on seasonality. Char siu and Peking duck arrive courtesy of the roasting chef, while steamed meat dumplings and soup dumplings are tended by the dim sum chef. Seafood is offered with XO sauce, fermented black beans, chilli sauce or other preparations to suit each guest’s preference—an appealing feature of the menu. Explore the subtlety and depth of Chinese cuisine in all its splendid regional variety." }, { "slug": "principio", "name": "Principio", "city": "Tokyo", "address": "2F, 2-4-8 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.655703, "longitude": 139.734732, "phone": "+81368094982", "website": "https://www.principio.net/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/principio", "description_en": "Principio is Italian for ‘beginning’, and the meal begins with a greeting from the cheerful couple that makes you feel right at home. The chef’s specialities are his hand-rolled pasta and charcoal-grilled delicacies. To evoke a sense of journeying, prix fixe menus feature pasta dishes from different regions of Italy. Charcoal-grilled aged pork and shorthorn beef are seasoned simply with salt and pepper. The intimate scale of the restaurant keeps the couple in close proximity, fostering a sense of comfortable familiarity." }, { "slug": "akanezaka-onuma", "name": "Akanezaka Onuma", "city": "Tokyo", "address": "3F, 3-12-2 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.674046, "longitude": 139.737891, "phone": "+81357978798", "website": "https://akanezakaonuma-japan.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/akanezaka-onuma", "description_en": "The chef grew up eating vegetables from the family garden in Yamagata and the restaurant is the fulfilment of a dream that one day he would serve cuisine made with vegetables grown by his parents. Deep-fried tofu leavened with those veggies brings the seasons of his hometown to the table. His affection for his ingredients inspired him to prepare kombu soy sauce for his sashimi, reusing the kombu from the soup stock. Akanezaka, the older name for Akasaka meaning ‘Red Hill’, conjures crimson associations of sunrise and sunset." }, { "slug": "roku", "name": "roku", "city": "Tokyo", "address": "4-1-6 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.679151, "longitude": 139.693748, "phone": "+81362768454", "website": "https://roku-sgb.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/roku", "description_en": "As if to echo the name, which means ‘six,’ the counter seats six. Dining this near to the chef creates a feeling of intimacy and comfort. Engaging in light-hearted conversation while watching the chef at work is magical. Variations on dishes are achieved using fermented flavourings such as koji and miso. For dessert, place yourself in the capable hands of the proprietress of the house. Wooden trays are handmade by the chef’s father; edible wild plants, picked by his mother, arrive from his native Nagano. A supportive family is a constant inspiration." }, { "slug": "harutaka", "name": "Harutaka", "city": "Tokyo", "address": "6F, 8-3-1 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.669269, "longitude": 139.759203, "phone": "+81335731144", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/harutaka", "description_en": "Sometimes our connections intervene to change our lives. Harutaka Takahashi’s mischievous youth in Asahikawa took a turn for the better when, through a tempura master who was a close friend of his potter uncle, he landed a job at Sukiyabashi Jiro. Like Ravel’s Bolero, sushi here is presented with a particular rhythm, building toward a crescendo of sweetness, sourness and temperature in harmony. Destiny is in the taste and texture of every piece of sushi at Harutaka." }, { "slug": "kanda", "name": "Kanda", "city": "Tokyo", "address": "1F, Toranomon Hills Residential Tower, 1-1-1 Atago, Minato-ku, Tokyo, 105-0002, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.6658, "longitude": 139.748, "phone": "+81364590176", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kanda", "description_en": "A noren of Tokushima indigo, Tokushima sakes, fish from Naruto and Awa beef make Hiroyuki Kanda’s roots clear. Selecting ingredients carefully and applying minimal preparation is Kanda’s style of cooking. For example, rice should be cooked to perfection, each grain distinct, with small holes like crab burrows dotting the surface. The chef’s motto is ‘subtle flavour is true flavour’, and it is in the subtle flavours that depth of character is known." }, { "slug": "azabu-kadowaki", "name": "Azabu Kadowaki", "city": "Tokyo", "address": "2-7-2 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.655993, "longitude": 139.733551, "phone": "+81357722553", "website": "https://azabukadowaki.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/azabu-kadowaki", "description_en": "The Japanese love of small spaces is deeply connected with the spirit of the tea ceremony and its cultural background. The counter, affording just the right distance between guests and Chef Toshiya Kadowaki, seats just six. The private room, whose low ceiling suggests a tearoom, is so intimate that guests can feel each other’s breathing. The menu features dishes where ingredients in season come together to create fleeting sensations that linger in the memory forever. Truffle rice, enriching the meal in both aroma and flavour, is a case in point." }, { "slug": "myojaku", "name": "Myojaku", "city": "Tokyo", "address": "B1F, 3-2-34 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.659411, "longitude": 139.726652, "phone": "+815031013945", "website": "https://myoujyaku.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/myojaku", "description_en": "Hidetoshi Nakamura’s cuisine embodies harmony, subtlety, and purity. With minimal seasoning, he captures each ingredient’s subtle trace in water— using only water and sea salt. Mountain and sea are intimately linked through water. Nakamura reminds us that we are a part of the magnificent connection between Nature and her laws. This elegant aesthetic, of beauty through simplicity, exudes modesty, returning us to a spirit of gratitude for the natural world." }, { "slug": "l-osier", "name": "L'OSIER", "city": "Tokyo", "address": "7-5-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French, French Contemporary", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.669667, "longitude": 139.761203, "phone": "+81335716050", "website": "https://losier.shiseido.co.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-osier", "description_en": "‘L’Osier’ means ‘The Willow’. The name comes from the willow trees that once symbolised Ginza and is a nod to the shop’s founding location. When the doors open, guests are greeted by a glass artwork depicting a willow tree. Half a century has passed since the restaurant opened, but it has never stopped innovating. Chef Olivier Chaignon cultivates relationships with producers around the country, creating French cuisine at the cutting edge of the era." }, { "slug": "l-effervescence", "name": "L'Effervescence", "city": "Tokyo", "address": "2-26-4 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥¥", "award": "3 Stars", "green_star": true, "latitude": 35.660299, "longitude": 139.719454, "phone": "+81357669500", "website": "https://www.leffervescence.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-effervescence", "description_en": "Shinobu Namae welcomes guests in the spirit of ‘ichiza-konryu’, the philosophy that a restaurant is built on connections among chefs, staff, guests and food producers. The gastronomy and culture of Japan are here expressed through prix fixe menus. After the aperitif, the steaming hot risotto arrives―its inspiration drawn from the freshly cooked rice in 'chakaiseki' and brimming with the seasonal bounty of both mountain and sea. ‘Artisanal Vegetables’, the signature dish, is an homage to farmers. Weak matcha tea, borrowed from the etiquette of the Sowa tea ceremony, signals the meal’s end." }, { "slug": "ryugin", "name": "RyuGin", "city": "Tokyo", "address": "7F, Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.673583, "longitude": 139.759193, "phone": "+81366300007", "website": "https://www.nihonryori-ryugin.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryugin-1194232", "description_en": "Seiji Yamamoto charts the vastness of Japanese cuisine. He handles his knives and tends his charcoal grill with relentlessly honed technique. He elucidates the properties of each ingredient and the best ways to prepare it with a scientific eye, displaying unwavering resolve. His winter menu is replete with fugu items, products of years of experience and passion for Japanese cuisine. Disarming frankness shines in Yamamoto’s favourite expression: ‘I’m a chef because I love cooking.’ From January to March, RyuGin offers only the exclusive fugu course." }, { "slug": "joel-robuchon", "name": "Joël Robuchon", "city": "Tokyo", "address": "Yebisu Garden Place, 1-13-1 Mita, Meguro-ku, Tokyo, 153-0062, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.641903, "longitude": 139.714528, "phone": "+81354241347", "website": "https://www.robuchon.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/joel-robuchon-1193981", "description_en": "For Joël Robuchon, ‘emperor of French cuisine’, this eponymous restaurant is the jewel in the crown of the company. Kenichiro Sekiya, recipient of the prestigious Meilleurs Ouvriers de France (MOF) and heir to both the spirit and cuisine of his famous mentor, uses Japanese ingredients to breathe new life into French gastronomy. His interpretation of Le Caviar Imperial evolves from generation to generation. Even the trolley service is the pinnacle of luxury. A table of magnificence as befits the hall of the emperor." }, { "slug": "quintessence", "name": "Quintessence", "city": "Tokyo", "address": "1F, Garden City Shinagawa Gotenyama, 6-7-29 Kitashinagawa, Shinagawa-ku, Tokyo, 141-0001, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.624038, "longitude": 139.732977, "phone": "+81362770090", "website": "https://www.quintessence.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/quintessence-1193907", "description_en": "The name comes from Shuzo Kishida’s passion for discovering the true essence of French cuisine. The chef pursues his quest through three processes: ingredients, flame and seasoning. For Kishida, ‘ingredients’ means deep respect for food producers, common to all aspects of cooking; ‘flame’ means flame-handling that is finely attuned to the fish or meat at hand; and ‘seasoning’ is flavouring that is tailored to each ingredient. The soul of cooking lies in this trinity. The white spaces on the menu leave space for your imagination." }, { "slug": "sazenka", "name": "Sazenka", "city": "Tokyo", "address": "4-7-5 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan", "cuisine": "Chinese", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.649578, "longitude": 139.728395, "phone": "+815031888819", "website": "https://sazenka.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sazenka", "description_en": "Tomoya Kawada sees cooking as a reconciliation between nature and humanity. He names his approach Sazenka, which literally means ‘tea-Zen-Chinese’, out of a desire to create Chinese fare that mediates between the worlds of tea and Zen. His cuisine harmoniously combines the techniques he learned in China with the soul and spiritual features of Japan – ‘wakon-kansai’ is the theme. Japanese ingredients in season are used in spring-roll fillings and Sichuan stir-fries, lending a seasonal dimension to Chinese cuisine." }, { "slug": "kagurazaka-ishikawa", "name": "Kagurazaka Ishikawa", "city": "Tokyo", "address": "5-37 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.701212, "longitude": 139.739466, "phone": "+815031385225", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kagurazaka-ishikawa", "description_en": "Hideki Ishikawa’s guiding principle is ‘mui-shizen’: serve cuisine that is true to nature, free from artifice. Flavours are light, respecting each ingredient. Simplicity makes presentations all the more impressive, with consideration for harmony among flavours. Niigata rice is cooked fresh and served in earthen bowls, imparting the taste of the chef’s homeland. Kitchen and service staff work together with the practised solidarity of a well-rehearsed team." }, { "slug": "loiseau-de-france", "name": "Loiseau de France", "city": "Tokyo", "address": "15 Ichigayafunagawaramachi, Shinjuku-ku, Tokyo, 162-0826, Japan", "cuisine": "French, Traditional Cuisine", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.697974, "longitude": 139.740054, "phone": "+81362807803", "website": "https://ldf-tokyo.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/loiseau-de-france", "description_en": "Inside Institut Français de Tokyo, time flows slowly, the bustle of the city forgotten. The chalk-white building, designed to suggest a small village in the south of France, gently enfolds a courtyard. Poached eggs in red wine sauce and beef simmered in red wine bring a taste of Saulieu, in Burgundy’s Côte d’Or. Desserts are classic sweets selected from a trolley, as tradition dictates." }, { "slug": "night-market", "name": "Night Market", "city": "Tokyo", "address": "2-6-6 Shibuya, Shibuya-ku, Tokyo, 150-0002, Japan", "cuisine": "South East Asian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.659725, "longitude": 139.708022, "phone": "+81364335516", "website": "https://nightmarket.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/night-market-1241936", "description_en": "The very name of the restaurant builds excitement ahead of guest’s visit. The concept is a night market, which has roots in Southeast Asia. The chef, inspired by hawker cuisine experienced across multiple countries, interprets street-market dishes through Japanese ingredients. The menu is à la carte, the origin of each dish indicated by national flags. A visit here feels like a tour of the night markets of Vietnam, Thailand, Indonesia and Malaysia. Cuisines, cultures and people mingle in an exotic atmosphere." }, { "slug": "zupperia-osteria-pitigliano", "name": "ZUPPERIA OSTERIA PITIGLIANO", "city": "Tokyo", "address": "2F, 3-4-9 Soshigaya, Setagaya-ku, Tokyo, 157-0072, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.643044, "longitude": 139.606484, "phone": "+81337890017", "website": "https://www.zo-pitigliano.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/zupperia-osteria-pitigliano", "description_en": "Pitigliano is a town the chef visited in his apprenticeship and has fond memories of. During his time in Italy, the chef was deeply impressed by the custom of ‘zuppa’, or dipping pieces of bread into soups of vegetables and beans, so the menu offers an extensive selection of soups. Honest flavours and presentations mirror the food culture of the Italian countryside, featuring simple handmade pasta and char-grilled fish and meat. Scenes of diners sharing from a single plate are a reflection of daily life in Italy." }, { "slug": "prisma", "name": "PRISMA", "city": "Tokyo", "address": "6-4-6 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Italian", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.661579, "longitude": 139.716582, "phone": "+81334063050", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/prisma-1194160", "description_en": "Standing alone in his kitchen, Tomofumi Saito engages with Italian cuisine in earnest. His attention to detail is relentless, from the cuisine itself to the music, flowers and other elements. Seating is limited to ensure each dish gets his undivided attention. When he creates new menu items, there are no prototypes: he pushes himself hard to create inventive cuisine found nowhere else. 'Prisma' means 'prism' in Italian and the high standards Saito demands of himself shine in a rainbow of culinary inventiveness." }, { "slug": "tempura-kondo", "name": "Tempura Kondo", "city": "Tokyo", "address": "9F, 5-5-13 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.671184, "longitude": 139.763104, "phone": "+81355680923", "website": "https://tempura-kondo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-kondo", "description_en": "Fumio Kondo breathes new life into classic Edo tempura by incorporating vegetables. He popularized the idea that tempura is, in essence, a form of steaming. Working backward from the frying time, he prepares ingredients just before frying to preserve freshness and vibrancy. As the coated tempura pieces steam in their own moisture, flavours of coating and tempura piece merge into one. Kondo’s quiet, unwavering focus as he tends to the pot speaks to the pride he takes in his craft." }, { "slug": "tempura-motoyoshi", "name": "Tempura Motoyoshi", "city": "Tokyo", "address": "3F, 2-8-11 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan", "cuisine": "Tempura", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.649532, "longitude": 139.707611, "phone": "+81364550200", "website": "https://motoyoshi-1120.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-motoyoshi", "description_en": "Insatiable curiosity about all things tempura is this restaurant’s driving force. The chef blazes his own trail, unencumbered by convention. In a one-of-a-kind technique, the chef prepares his batter using two types of water as well as liquid nitrogen. One menu item features chilled sea urchin on deep-fried perilla leaf, creating a contrast of cold and hot. Inventive dishes are slipped in between menu items, varying the pace. The chef takes pride in offering an extensive range of tempura pieces, letting his imagination run free." }, { "slug": "seizan", "name": "Seizan", "city": "Tokyo", "address": "B1F, 2-17-29 Mita, Minato-ku, Tokyo, 108-0073, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.647433, "longitude": 139.739938, "phone": "+81334518320", "website": "https://seizan-mita.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/seizan", "description_en": "The name combines two of the four characters of Haruhiko Yamamoto’s name. The chef’s approach to cuisine and commitment to entertaining guests were both learned from his mentor in Gifu. He is also enthusiastic about guiding the next generation, as shown by the smiles and positive attitude of his young crew. Yamamoto may surprise with innovative dishes, but with wansashi—the pairing of sashimi and soup, considered the essence of Japanese cuisine—he stays true to tradition. Each item is the product of painstaking effort the customer never sees." }, { "slug": "kohaku", "name": "Kohaku", "city": "Tokyo", "address": "3-5-5 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.700825, "longitude": 139.740832, "phone": "+815031385225", "website": "https://kagurazaka-kohaku.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kohaku", "description_en": "Experimentation with new flavours blows winds of innovation into Japanese cuisine. The chef’s purview extends to Western ingredients such as truffle and caviar. Reverence for dashi, however, keeps his dishes within the bounds of Japanese cuisine. The chef treads a unique path, weaving creativity and Western flamboyance into Japanese fare. The counter seats are always fully booked but, with luck, a cancellation might make the private dining room available." }, { "slug": "hommage", "name": "HOMMAGE", "city": "Tokyo", "address": "4-10-5 Asakusa, Taito-ku, Tokyo, 111-0032, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.718485, "longitude": 139.79699, "phone": "+81338741552", "website": "https://www.hommage-arai.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hommage", "description_en": "‘Simple and minimal’ is Noboru Arai’s guiding philosophy, grounded in precision. Using few ingredients and minimal seasoning, he pursues a refined, elegant expression of French cuisine. He communicates regularly with chefs of other countries, borrowing from a wide range of culinary cultures in search of originality. While French in spirit, the proprietress greets guests in kimono—an Asakusa touch that reflects the charm of Tokyo’s traditional downtown." }, { "slug": "maz", "name": "MAZ", "city": "Tokyo", "address": "3F, Tokyo Garden Terrace Kioicho, 1-3 Kioicho, Chiyoda-ku, Tokyo, 102-0094, Japan", "cuisine": "Innovative", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.679726, "longitude": 139.737003, "phone": "+81362728513", "website": "https://maztokyo.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/maz", "description_en": "This gustatory experience is a journey through Peru. The menu features the culinary traditions of the Andes and the ecosystem of the Amazon basin. Each menu item lists the producing region and, uniquely, its elevation. Taking these altitudes as a guide, the meal traces a route through sea, mountain and river, weaving a tale of diverse natural environments. Dried foods from Peru combine with Japanese ingredients to bring forth a cuisine that is richly imaginative." }, { "slug": "asahina-gastronome", "name": "ASAHINA Gastronome", "city": "Tokyo", "address": "1-4 Nihombashikabutocho, Chuo-ku, Tokyo, 103-0026, Japan", "cuisine": "French", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.68274, "longitude": 139.779323, "phone": "+81358479600", "website": "https://asahinagastronome.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/asahina-gastronome", "description_en": "Satoru Asahina pursues a gastronomy of ‘traditional heritage with modern innovation’. He delves into the history of French cuisine to reconstruct ancient recipes with his own interpretations. The prix fixe meal begins with a colourful amuse-bouche and proceeds to plates adorned with multi-layered culinary creations. Consommé pressed through a siphon with a flourish and desserts paraded on trolleys catch the eye. Classic cuisine tuned up to point to the future." }, { "slug": "crony", "name": "Crony", "city": "Tokyo", "address": "1-20-3 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥¥", "award": "2 Stars", "green_star": true, "latitude": 35.655769, "longitude": 139.743334, "phone": "+81367125085", "website": "https://www.fft-crony.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/crony-1194937", "description_en": "A detached, glass-walled house stands across from a park; ascend the stairs adjacent to the kitchen and you reach a dining room with a Scandinavian interior. The prix fixe menu begins with tea in season. The restaurant’s name refers to ‘friends who will drink tea together always’, referring to the circle of guests, staff and food producers. The chef’s aim is to serve food that is simple yet original. Both service and kitchen staff bring the food to your table." }, { "slug": "hakuun", "name": "Hakuun", "city": "Tokyo", "address": "4-11-2 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.666061, "longitude": 139.718115, "phone": "+81368129613", "website": "https://nihonryori-hakuun.com", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hakuun", "description_en": "‘Hakuun’ is a Zen term meaning ‘white cloud’, denoting a spirit of flowing leisurely along without worldly attachment. The name proclaims the restaurant’s flexible approach to Japanese cuisine. Fragrance and temperature are prized. Bonito is shaved and dashi drawn before guests’ eyes. Wanmono is served at the perfect moment, when harmony between broth and main ingredient reaches its fullest expression. Beef and game, char-grilled and straw-roasted, display originality and skill. Norms are observed while evolution is encouraged." }, { "slug": "den", "name": "Den", "city": "Tokyo", "address": "2-3-18 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "2 Stars", "green_star": true, "latitude": 35.67321, "longitude": 139.712697, "phone": "+81364555433", "website": "https://www.jimbochoden.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/den", "description_en": "The team at Den welcomes guests with bright smiles and easy conversation. A playful, inventive menu brings a fresh perspective to Japanese cuisine. The omakase menu begins with monaka, a wafer sandwich filled with foie gras seasoned with miso, along with fruits and vegetables. Fried chicken wing tips are stuffed with iimushi, mochi rice steamed with seasonal toppings. The delight of his guests is what drives the chef. Original thinking gives rise to the sort of fun dining experience only Den can offer." }, { "slug": "nishiazabu-sushi-shin", "name": "Nishiazabu Sushi Shin", "city": "Tokyo", "address": "4-18-20 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.658327, "longitude": 139.718789, "phone": "+81354850031", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nishiazabu-sushi-shin", "description_en": "The movements are those of one immersed in the world of nigiri. On the fingertips of the left hand balances a piece of fish; clutched in the right, a fistful of sushi rice; the tip of the forefinger applies wasabi. Pushing, occasionally pulling, and scoring in delicate strokes, the single-edged knife crafts hidden incisions to help flavour soak in and heat travel through. Gracefully flowing motion, fine-tuned through daily practice, is the simplicity that holds countless truths. The spirit of nigirizushi is in capable hands with Shintaro Suzuki." }, { "slug": "florilege", "name": "Florilège", "city": "Tokyo", "address": "2F, Azabudai Hills Garden Plaza D, 5-10-7 Toranomon, Minato-ku, Tokyo, 105-0001, Japan", "cuisine": "French", "price": "¥¥¥", "award": "2 Stars", "green_star": true, "latitude": 35.661598, "longitude": 139.743562, "phone": "+81364358018", "website": "https://www.aoyama-florilege.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/florilege", "description_en": "The long table bears a close resemblance to the dining tables of European nobility. Dinner is served table d’hôte: guests gather around a single large table, sharing the joy of good food and conversation. Reading the mood of the era, Chef Hiroyasu Kawate serves up delicious food and eco-consciousness, actively incorporating plant-based ingredients. The choice of vegetarian dishes as main meals is a new twist. Whether vegetarian or vegan, the fare blazes a fresh trail in vegetable cuisine." }, { "slug": "sukiyabashi-jiro-roppongiten", "name": "Sukiyabashi Jiro Roppongiten", "city": "Tokyo", "address": "3F, Roppongi Hills Residence B, 6-12-2 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.658713, "longitude": 139.729049, "phone": "+81354136626", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sukiyabashi-jiro-roppongiten", "description_en": "These days more and more guests are asking where the fish are caught. ‘If we could eat sushi where it’s caught, we wouldn’t need markets!’ retorts chef Takashi Ono. Discernment is a faculty built only slowly through long years of experience and knowledge. Along the way Ono has cultivated bonds of trust with seafood brokers, enabling him to source quality. The markets are the classic tale of ‘giri’ and ‘ninjo’, human connections forged in duty and loyalty. Sushi in purest form, stripped to its essence." }, { "slug": "ginza-fukuju", "name": "Ginza Fukuju", "city": "Tokyo", "address": "5F, 8-8-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.668529, "longitude": 139.761573, "phone": "+81335718596", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-fukuju", "description_en": "Katsuhiro Onodera unearths exquisite flavours by combining the barest minimum of ingredients. The starting point for his creativity is his Tohoku hometown of Kesennuma, where he grew up surrounded by mountains on one side and ocean on the other. Turban shell and bamboo shoot soup, served in seashells, is a homegrown greeting to welcome the spring. Crab baked in the shell and hot pots are somehow hearty and delicate at the same time. The dishes engage all five senses, leaving lasting memories of what you ate." }, { "slug": "esquisse", "name": "ESqUISSE", "city": "Tokyo", "address": "9F, 5-4-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.671688, "longitude": 139.763347, "phone": "+81355375580", "website": "https://www.esquissetokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/esquisse", "description_en": "Menu items are named after the traditional 24 divisions of the seasons, following the celestial longitude of the sun. Ingredients take on a poetic expression as well, and scenes of intersection between nature and human activity convey a wealth of feeling: people preparing food, or eating it. The feelings such images evoke will vary from person to person. Through the sensibilities of Lionel Beccat, we feel the bonds between humanity and nature." }, { "slug": "kioicho-fukudaya", "name": "Kioicho Fukudaya", "city": "Tokyo", "address": "1-13 Kioicho, Chiyoda-ku, Tokyo, 102-0094, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.680327, "longitude": 139.735892, "phone": "+81332618577", "website": "https://www.kioicho-fukudaya.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kioicho-fukudaya", "description_en": "The totality of this ryotei’s art—the cuisine, the ceremonial furnishings, the service—makes a deep impression. The original owner-chef learned the basics of cooking under the guidance of legendary epicure Kitaoji Rosanjin. The current chef, guardian of the traditions of the Fukuda family, displays his talents with creations that delight guests, squarely focused on respect for ingredients. He puts into practice Rosanjin’s famous dictum: ‘Eight or nine times out of ten, the quality of the ingredients selected determines the quality of a dish.’" }, { "slug": "ginza-kojyu", "name": "Ginza Kojyu", "city": "Tokyo", "address": "4F, 5-4-8 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.671381, "longitude": 139.763089, "phone": "+81362159544", "website": "https://www.kojyu.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-koju", "description_en": "Standing at a counter made from a 700-year-old cypress, Toru Okuda celebrates the vitality of nature through his cooking. The shop boasts water from Okuda’s native Shizuoka, fish from Suruga Bay and wasabi and tea from his home prefecture as well. His heartfelt respect and love for Japanese food led him to open a branch in Paris to spread the gospel of true Japanese cuisine. Opening a fish restaurant in a country without a culture of ikejime was a bold move. By proclaiming food in which Japan can take pride before the world, Okuda is leading one of the world’s great cuisines into an exciting future." }, { "slug": "ryuzu", "name": "Ryuzu", "city": "Tokyo", "address": "B1F, 4-2-35 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.664729, "longitude": 139.733371, "phone": "+81357704236", "website": "https://www.restaurant-ryuzu.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryuzu", "description_en": "The crown, ‘ryuzu’ in Japanese, is a vital part of a watch. Under the leadership of Ryuta Iizuka, the team moves like clockwork: chefs, patissiers, servers, and the sommelier working in perfect synchrony, like the gears of a precision timepiece. Foodstuffs from the chef’s native Niigata Prefecture, as well as vegetables from the Noto region of Ishikawa Prefecture, reflect the essence of each passing seasons. The passion of food producers is transformed into cuisine by the kitchen and conveyed to guests through graceful service." }, { "slug": "jingumae-higuchi", "name": "Jingumae Higuchi", "city": "Tokyo", "address": "2-19-12 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.673471, "longitude": 139.710124, "phone": "+81334027038", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/jingumae-higuchi", "description_en": "The chef’s grandparents’ house once stood on this land. He harboured a lifelong dream of becoming a sushi artisan; the first knife he ever held was a gift from his grandfather. Never forgetting the spirit of the novice, the chef takes an honest, no-nonsense approach to his ingredients. “Letting the ingredients do the talking is not the same as doing nothing,” he says—and indeed, the chef devotes great time and effort to food preparation. As an apprentice, he learned from his mentor that cooking means thinking for yourself. The work of the old days inspires today’s creativity." }, { "slug": "ensui", "name": "Ensui", "city": "Tokyo", "address": "1-5-12 Nakameguro, Meguro-ku, Tokyo, 153-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.644301, "longitude": 139.702444, "phone": "+81358607530", "website": "https://nihonryori-ensui.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ensui", "description_en": "Ensui means ‘flame and water’, celebrating the two starting points of Japanese cuisine: charcoal flame and water for soup stock. The pride of the house is its stew. Using water brought all the way from Kagoshima, dashi stock is drawn from aged kombu and high-grade bonito flakes. The soup ingredients are suffused with the aroma of charcoal, completing the theme. With the practiced hands of a craftsman, the chef weaves the soup ingredients and the soup broth into a harmonious whole. A natural curiosity drives him to scour producing regions for the best ingredients. A personal journey expressed through cooking." }, { "slug": "narisawa", "name": "NARISAWA", "city": "Tokyo", "address": "2-6-15 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Innovative", "price": "¥¥¥¥", "award": "2 Stars", "green_star": true, "latitude": 35.671585, "longitude": 139.722147, "phone": "+81357850799", "website": "https://www.narisawa-yoshihiro.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/narisawa", "description_en": "Narisawa celebrates the culture of Japan’s ‘satoyama’, rural hillscapes, through the genre of ‘innovative satoyama cuisine’. The Japanese islands form a long arc from north to south, and most of the land is satoyama. In this geographical backdrop from foothills to plains, people have found ways to live harmoniously and sustainably with nature. This image of the satoyama informs the imagination of Narisawa’s cuisine. The restaurant uses traditional craftworks such as lacquerware and washi paper, harmonising diverse people and culture." }, { "slug": "sushi-kanesaka", "name": "Sushi Kanesaka", "city": "Tokyo", "address": "B1F, 8-10-3 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.667938, "longitude": 139.762691, "phone": "+81355684411", "website": "https://www.sushi-kanesaka.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-kanesaka", "description_en": "Shinji Kanesaka’s watchword is iki, a word spanning a wonderful variety of meanings. Depending on the character it’s written with, it can mean ‘living’, ‘fresh’ or ‘stylish’. Steady, daily accumulation of learning shows in the way the craftsman lives his life. The leadership by which he cultivates his young staff is outstanding. Kanesaka orients his team toward a common goal, burnishing their character, with each team member playing an appointed role. He sharpens his skills and those of his team, knowing that all their training culminates in that single moment – a piece of sushi." }, { "slug": "ginza-shinohara", "name": "Ginza Shinohara", "city": "Tokyo", "address": "B1F, 2-8-17 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.673039, "longitude": 139.767805, "phone": "+81362630345", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-shinohara", "description_en": "In Kyoto, the chef acquired knowledge of Japanese cuisine; in his native Shiga, the uniqueness of fondly remembered country cooking. The sprouting of flowering plants, the spirit of wild animals, the shifting of the seasons in the rural hillscapes, all have their say in the menu. The vividly colourful hassun platters are lavish yet delicate. The intention in hot-pot cooking is to bring a party together through the magic of a single flavour. Gracious service, sparing no detail, is the true pleasure here." }, { "slug": "akasaka-kikunoi", "name": "Akasaka Kikunoi", "city": "Tokyo", "address": "6-13-8 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.669635, "longitude": 139.734126, "phone": "+81335686055", "website": "https://kikunoi.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/akasaka-kikunoi", "description_en": "To spread the joy of Kyoto cuisine beyond the ancient capital, Kikunoi opened a Tokyo branch. Guests are warmly greeted with cheerful calls of ‘Oide-yasu!’, a traditional welcome in the Kyoto dialect. While located in central Tokyo, the mood, taste and feel of the restaurant are pure Kyoto. Yearly events are woven into the menu, and eye-catching dishes served on brilliantly decorated plates. Western ingredients are included too, expressing contemporary flavours. An attractive feature is the choice of tatami mat or counter seating, combining the charms of ryotei and kappo." }, { "slug": "kutan", "name": "Kutan", "city": "Tokyo", "address": "2-5-5 Shintomi, Chuo-ku, Tokyo, 104-0041, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.671572, "longitude": 139.774073, "phone": "+81355430335", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kutan", "description_en": "A sign with a crane’s head in profile against the sun marks the modern Japanese exterior. Enter the dining room, and piped jazz music fills an interior decorated with Western paintings. Red and white keynotes in the décor denote the rising sun. Cuisine is ‘modern classic’, a theme born of the sensibility the chef cultivated overseas. The aim is to offer modulation in temperature, beguiling aromas, and a light, comfortable feeling after dining. Refined items of refreshing originality suggest the future of Japanese cuisine." }, { "slug": "m-rge", "name": "mærge", "city": "Tokyo", "address": "3-8-14 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "French", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.666905, "longitude": 139.715593, "phone": "+81369105615", "website": "https://maerge.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/maerge", "description_en": "To scale greater heights in the culinary world, Hideyuki Shibata moved his establishment to Minami-Aoyama. The shop’s name is an amalgam of marge, French for ‘margin’, ‘frame’ or ‘blank canvas’, and the English word ‘merge’. Within its margins, mærge offers a fusion of people, things and ideas from around the world. Prix fixe menus bring together two distinct styles, both honouring traditional, classic French fare and incorporating fresh, imaginative aspects. Inherited French techniques and a modern sensibility merge within this restaurant’s frame." }, { "slug": "manoir", "name": "MANOIR", "city": "Tokyo", "address": "1-10-6 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.648521, "longitude": 139.717112, "phone": "+81364325015", "website": "https://manoir-restaurant.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/manoir", "description_en": "The restaurant has had a new chef since 2026. The interior, kitted out like an English manor house, is the reason for the name ‘Manoir’. Eager that guests should relax as if in their own homes, the owner/sommelier serves guests himself. The chef’s aim is to serve light French cuisine. The sweetness and tartness of fruit are overlaid with the umami of fermentation and salt-pickling. Game is delivered by hunters from Hokkaido and other places throughout Japan. Enjoy the wild flavours of game cuisine, with a glass of French wine." }, { "slug": "est", "name": "est", "city": "Tokyo", "address": "39F, Four Seasons Hotel Tokyo at Otemachi, 1-2-1 Otemachi, Chiyoda-ku, Tokyo, 100-0004, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.688162, "longitude": 139.763396, "phone": "+81368100655", "website": "https://www.est-tokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/est", "description_en": "Chef Guillaume Bracaval expresses the Japanese landscape in his cuisine. Travelling across the country to familiarise himself with ingredients, he experienced its abundant nature first-hand. The map of Japan indicating where all his ingredients come from traces his journey. Wanting to create delicate and healthy dishes, he limits his use of butter and cream. Desserts inspired by contemporary art are highly original. Perched on the hotel’s top floor, the dining room affords stunning views of the city below." }, { "slug": "makiyaki-ginza-onodera", "name": "MAKIYAKI GINZA ONODERA", "city": "Tokyo", "address": "9F, 5-14-14 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.668557, "longitude": 139.766796, "phone": "+815036281295", "website": "https://onodera-group.com/makiyaki/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/makiyaki-ginza-onodera", "description_en": "A theatre-style open kitchen is centred around a wood-fired oven. Blazing flames flicker as the aroma of burning wood fills the room. All items on the prix fixe menu, from appetiser to dessert, are cooked over this wood fire. Seasonal ingredients from across Japan are prepared through grilling, steaming and smoking. A touch of smokiness and fragrant sauces lend each dish its distinctive character." }, { "slug": "seiju", "name": "Seiju", "city": "Tokyo", "address": "B1F, 3-16-9 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan", "cuisine": "Tempura", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.666294, "longitude": 139.771164, "phone": "+81335462622", "website": "https://seijyu.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/seiju", "description_en": "The chef learned his tempura skills at Rakutei, a now-closed Akasaka restaurant. Oil is replaced frequently, paying careful attention to its temperature, the humidity and the nature of the ingredients used. The chef recalls how the series of movements by which tempura pieces are coated in batter and deep-fried was seared into his memory as he watched his mentor, a true craftsman, at work. The flow of the meal is distinctly old-school Tokyo, yet the chef knows how to make his tempura unique with a few novelties, such as mochi rice cake with dried mullet roe." }, { "slug": "sassa", "name": "Sassa", "city": "Tokyo", "address": "5-13-6 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.64979, "longitude": 139.72114, "phone": "+817083067946", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sassa", "description_en": "Kaiseki prepared with a sushi chef’s sensibility. Abalone risotto is a luxury, prepared with generous lashings of boiled abalone. In an original interpretation, tuna is sliced thin, to complement the light soy sauce. Rice is prepared a sushi chef’s way, cooked with a minimum of water to bring out the flavour when eaten. Pu-erh tea is served after dinner, reflecting the chef’s culinary experience in Shanghai. Bursting with passion and ambition to innovate, Sassa is moving Japanese cuisine forward." }, { "slug": "yama", "name": "Yama", "city": "Tokyo", "address": "6-16-41 Shirokane, Minato-ku, Tokyo, 108-0072, Japan", "cuisine": "Creative", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.643773, "longitude": 139.722916, "phone": "", "website": "https://yama-dessert.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yama-1214953", "description_en": "Chef Koichi Katsumata pours his devotion into his fruit selections, which he gathers as he calls on farms throughout Japan. Flavours variously embrace citrus fruits, mangoes, peaches, figs, and chestnuts as the seasons change. Each course offers variations in fragrance, texture and temperature, and through the incorporation of vegetables. The chef was born in Yamanashi Prefecture in the imposing presence of Mt. Fuji, hence the name of the establishment (yama means ‘mountain’). Yama demonstrates that, like the rugged Japanese islands so rich in peaks and valleys, pure sweetness can take a wide variety of forms." }, { "slug": "higashiyama-muku", "name": "Higashiyama Muku", "city": "Tokyo", "address": "1-15-5 Higashiyama, Meguro-ku, Tokyo, 153-0043, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.64732, "longitude": 139.693148, "phone": "+817031494112", "website": "https://higashiyama-muku.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/higashiyama-muku", "description_en": "‘Muku’ means ‘immaculate; innocent; pure’. The keynote white of the interior and the focus on the inherent flavours of ingredients are hallmarks of Tatsuki Mishima’s approach. In his native Shimane Prefecture, the chef worked at a fishmonger’s to learn about fish. He now gets his crab, abalone and rosy sea perch from that very shop, deepening relations between the two. Takikomi-gohan (rice dish seasoned with soy sauce and boiled with various ingredients) is followed by somen noodles or curry to fine-tune the palate. Tradition preserved, but with a playful spirit." }, { "slug": "waketokuyama", "name": "Waketokuyama", "city": "Tokyo", "address": "5-1-5 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.655748, "longitude": 139.723292, "phone": "+81357893838", "website": "https://waketoku.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/waketokuyama", "description_en": "The menu changes every two weeks, ensuring that guests rarely encounter the same dishes twice. The breadth of ideas and the meticulous creativity behind them are striking. Drawing on Japan’s tradition of the seventy-two micro-seasons, the restaurant follows the rhythms of nature, allowing diners to savour its many blessings. Seasonal flowers arranged on lacquered trays convey the breath of each passing season. A signature dish of the founding chef, iso-yaki abalone is served year-round. Grilled and accompanied by a rich liver sauce, it remains a firm favourite among regular guests." }, { "slug": "l-argent", "name": "L'ARGENT", "city": "Tokyo", "address": "2F, Tokyo Club Bldg, 3-2-6 Kasumigaseki, Chiyoda-ku, Tokyo, 100-0013, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.670573, "longitude": 139.746524, "phone": "+81362688427", "website": "https://largent.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-argent", "description_en": "Applying experience in Paris and Copenhagen, the chef layers Scandinavian innovation on top of Japanese ingredients and the French classics. One embodiment of these influences is the foie gras torchon, an encounter between Kakegawa tea from the chef’s hometown and foie gras. Mushrooms delivered from producers in Shizuoka Prefecture are fermented and made into a soup. Modern French cuisine bursting with creativity, the chef’s roots and the bounty of food producers overlay each other to form a winning combination." }, { "slug": "la-table-de-joel-robuchon", "name": "LA TABLE de Joël Robuchon", "city": "Tokyo", "address": "Yebisu Garden Place, 1-13-1 Mita, Meguro-ku, Tokyo, 153-0062, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.641907, "longitude": 139.714544, "phone": "+81354241338", "website": "https://www.robuchon.jp/shop-list/latable", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/la-table-de-joel-robuchon", "description_en": "A dining room in black and lavender, appointed in the style of a French chateau. The theme here is intimacy: Joël Robuchon done casual. The menu includes seasonal specialities and hometown cooking in a contemporary style, with preparations both simple and modern. Attentive service brightens the mood as the cuisine inspires lively conversation. Experience the true joy of gourmet dining." }, { "slug": "la-paix", "name": "La Paix", "city": "Tokyo", "address": "B1F, 1-9-4 Nihombashimuromachi, Chuo-ku, Tokyo, 103-0022, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": true, "latitude": 35.685136, "longitude": 139.775586, "phone": "+815031962390", "website": "https://lapaix-m.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/la-paix-1194221", "description_en": "Taking pride in domestic ingredients, the restaurant presents a distinctly Japanese approach to French cuisine. Dishes are light, with restrained use of fats and oils in line with modern tastes. Seasonal menus highlight fruits such as peaches and strawberries from local farmers, making the most of their natural character. Courses featuring sweetfish, chestnuts and mushrooms are also tempting. ‘La Paix’ means peace, expressing a wish for a harmonious table where producers and chef come together in mutual understanding through food." }, { "slug": "faro", "name": "FARO", "city": "Tokyo", "address": "10F, 8-8-3 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "1 Star", "green_star": true, "latitude": 35.66852, "longitude": 139.761906, "phone": "+81335723911", "website": "https://faro.shiseido.co.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/faro-1194154", "description_en": "Japan’s wealth of foodstuffs and culture support a creative approach to cuisine. The chef criss-cross Japan to connect farms with dinner tables. Vegan cooking is embraced here, seen as a lifestyle of the future. The principle of connecting to the good earth shines in desserts crafted with respect for nature and the herbs of Japan. ‘Flower tart’, for example, honours the culture of the rural hills. The possibilities of provincial villages presented in Ginza." }, { "slug": "nabeno-ism", "name": "Nabeno-Ism", "city": "Tokyo", "address": "2-1-17 Komagata, Taito-ku, Tokyo, 111-0043, Japan", "cuisine": "French", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.706847, "longitude": 139.795384, "phone": "+81352464056", "website": "https://www.nabeno-ism.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nabeno-ism", "description_en": "Black, white and orange are the tricolore of ‘Watanabe-ism.’ Black represents faith that cannot be tainted; white, the freedom to become any colour; and orange, the flame manipulated by the chef. On offer here is a fusion of French and Edo food cultures. Sobagaki is emulsified using French techniques; local Japanese elements include kaminari-okoshi, a roasted and flavoured mochi cracker; and monaka, a sweet of azuki bean paste sandwiched between crisp wafers. Watanabe-ism has deep roots in Asakusa-Komagata." }, { "slug": "tempura-miyashiro", "name": "Tempura Miyashiro", "city": "Tokyo", "address": "2-18-11 Kamimeguro, Meguro-ku, Tokyo, 153-0051, Japan", "cuisine": "Tempura", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.641547, "longitude": 139.697277, "phone": "+81364522808", "website": "https://www.miyashiro.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-miyashiro", "description_en": "Tempura at its most colourful, drawing from various disciplines in Japanese cuisine. Tempura shrimp is wrapped in nori; bamboo shoots are boiled, then deep-fried. Other ideas are borrowed from kaiseki tradition. Wagyu tempura and ‘Tenbara’, seasoned rice topped with mixed vegetables and seafood tempura, are distinctive offerings. Familiar items such as sillago and conger eel are woven into the mix, varying tone and pace. To ensure lightness of flavour, a blend of sesame oil and rice oil is favoured. Fertile imagination and Japanese elements fuse in this unique tempura approach." }, { "slug": "tempura-maehira", "name": "Tempura Maehira", "city": "Tokyo", "address": "4F, 2-8-16 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.655644, "longitude": 139.733863, "phone": "+81364351996", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-maehira", "description_en": "The spirit of the tempura artisan lies in treading the well-worn path of tradition while enlivening it with unique interpretations. Service begins with light-flavoured fish and grows steadily stronger in taste through vegetables to shrimp. The umami of roasted sesame oil enhances lighter-flavoured pieces; stronger-flavoured items are lightly fried in cold-pressed sesame oil. The meal wraps up with an inventive flourish to heighten enjoyment of the season, such as ‘temcha’, a bowl of rice topped with clam tempura steeped in tea, which may be served in spring, or ‘tembara’, shredded tempura of sea bream mixed in rice, in autumn." }, { "slug": "sushi-oya", "name": "Sushi Oya", "city": "Tokyo", "address": "3F, 3-6 Fukuromachi, Shinjuku-ku, Tokyo, 162-0828, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.701486, "longitude": 139.738699, "phone": "+81362281868", "website": "https://sushioya.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-oya", "description_en": "Having been born and raised overseas, the chef chose the path of the sushi artisan out of a desire to work in a field that involves Japan’s traditions and culture. Among the appetisers, standard items include simmered monkfish liver and steamed abalone. Sushi toppings start with the subtler flavours and proceed to bolder ones, paired with white-vinegar or red-vinegar sushi rice according to topping. Pioneering directions in modern sushi include squid glazed with salt water mixed with white birch sap and conger eel paired with an herbal liquor reduction." }, { "slug": "sushi-tanaka", "name": "Sushi Tanaka", "city": "Tokyo", "address": "2-7-23 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.647205, "longitude": 139.736627, "phone": "+81368093522", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-tanaka", "description_en": "Seafood largely comes from the Amakusa islands off Kyushu’s west coast, because that’s where the chef is from. For the same reason, salt, soy sauce and local sake are sourced from Kumamoto. The providence of sea and land are all used in natural ways. To ensure compatibility between rice and topping, rice is matched with red or rice vinegar as appropriate. Depending on its nature, rice from different regions may be cooked separately, then combined and vinegared. Strictly speaking, this reminds us that sushi is simply a way of eating rice." }, { "slug": "oku", "name": "Oku", "city": "Tokyo", "address": "3-42-11 Asakusa, Taito-ku, Tokyo, 111-0032, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.718054, "longitude": 139.79312, "phone": "+81368024474", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/oku", "description_en": "Asakusa is a second hometown for the chef, who has lived here since his apprenticeship. He inherited both spirit and skill, along with tools and serving ware, from his mentor. He reveres the old teachings of the sushi world but does add a few twists of his own. He adds sweet potato shochu to rich soy syrup; to rolled omelette, he adds soy milk. The character for the chef’s surname of ‘Oku’ developed from a combination of the characters for ‘house’, ‘rice’ and ‘palm of hand’; a sign, he contends, that he was destined to run a place where he would fashion rice meals with his hands." }, { "slug": "shigeyuki", "name": "Shigeyuki", "city": "Tokyo", "address": "2-17-3 Nishihara, Shibuya-ku, Tokyo, 151-0066, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.673129, "longitude": 139.67875, "phone": "+81368049428", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shigeyuki", "description_en": "‘The look surprises, the taste reassures.’ The chef’s passion for creativity makes his culinary spirit unique. Decoratively arranged sashimi are briefly heated to draw out moisture. The chef doesn’t serve soup dishes, as much of his cooking tailors the dashi stock to each dish. His freewheeling personality makes the evening fun, while the folk-art vibe of the interior, including a chest of drawers inherited from the chef’s grandparents, fills the air with memories and the warmth of family." }, { "slug": "tempura-yaguchi", "name": "Tempura Yaguchi", "city": "Tokyo", "address": "2-9-7 Nihombashiningyocho, Chuo-ku, Tokyo, 103-0013, Japan", "cuisine": "Tempura", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.686176, "longitude": 139.784022, "phone": "+81335273701", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-yaguchi", "description_en": "Tempura pieces are deep-fried in high heat to draw out moisture for a fragrant coating. Shrimp are served two pieces in succession, fried at different temperatures to contrast the texture of rare and medium. Depending on availability, you might receive two kinds of squid, each imparting a different flavour. On the wall hangs a work of calligraphy — a gift from his mentor — casting a quiet but discerning eye over the apprentices at work. It reads ‘Menkyo Kaiden’: ‘attain full mastery of the arts of our trade’. The words seem to whisper, ‘Catch up, and surpass me.’" }, { "slug": "sharikimon-onozawa", "name": "Sharikimon Onozawa", "city": "Tokyo", "address": "6-39 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.689236, "longitude": 139.722586, "phone": "+81364578550", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sharikimon-onozawa", "description_en": "Makoto Onozawa finds inventive ways to break the mould while respecting tradition. Soup dishes and sashimi uphold the basics, reassuring the diner. Broiled unagi seasoned in soy-based sweet sauce is served together with broiled unseasoned unagi for a special treat. Rolled sushi of tuna and pickled daikon radish are served in the intervals, bringing satisfaction. The meal concludes on two comfort-food notes: soba and curry. Breaking tradition, after all, is about seeing the job to completion." }, { "slug": "beige-alain-ducasse", "name": "BEIGE Alain Ducasse", "city": "Tokyo", "address": "10F, 3-5-3 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.67308, "longitude": 139.766511, "phone": "+81351595500", "website": "https://beige-tokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/beige-alain-ducasse", "description_en": "A restaurant produced by an international giant of the culinary world. In an astute reading of the times, he was among the first to include generous amounts of vegetables and cereals in his creations, dialing back the fats and sugars. As a result, both flavour and postprandial feeling are light. BEIGE Alain Ducasse preaches l’art de vivre through gastronomy in an emporium that exudes elegance, from the beige interior to the Jacquard fabrics and the design inspired by Coco Chanel." }, { "slug": "towa", "name": "Towa", "city": "Tokyo", "address": "2F, 4-11-25 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.659233, "longitude": 139.722303, "phone": "+81364335680", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/towa", "description_en": "The name is both a play on the owner’s name and a prayer for everlasting prosperity. The menu combines kaiseki and beef, showcasing Japan’s famous wagyu. Tsukuri and wanmono start the evening, celebrating the season. A procession of wagyu variations follows: beef-tail spring rolls, char-grilled tongue, and a main dish of beef cutlet. Japanese and beef dishes delight in equal measure." }, { "slug": "nihombashi-sonoji", "name": "Nihombashi Sonoji", "city": "Tokyo", "address": "2-22-11 Nihombashiningyocho, Chuo-ku, Tokyo, 103-0013, Japan", "cuisine": "Tempura", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.6862411, "longitude": 139.7845372, "phone": "+81356431566", "website": "https://www.sonoji.info/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nihombashi-sonoji", "description_en": "The motto on the noren, ‘After having tempura, finish with soba’, declares the personality of Sonoji. The chef learned the arts of both soba and tempura when he ran a shop in his native Shizuoka. For tempura pieces, he focuses on the bounty of Shizuoka’s Suruga Bay and traditional Edo seafood. Vegetables shipped directly from farmers accentuate each season. The soba served at the end of the meal is topped with kakiage of sakura shrimp, ‘the jewel of Suruga Bay’. The unique menu reflects each stage on the chef’s gastronomic journey." }, { "slug": "tour-d-argent-tokyo", "name": "Tour D'argent Tokyo", "city": "Tokyo", "address": "Lobby floor, Hotel New Otani Tokyo (The Main), 4-1 Kioicho, Chiyoda-ku, Tokyo, 102-8578, Japan", "cuisine": "French", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.680691, "longitude": 139.734172, "phone": "+81332393111", "website": "https://tourdargent.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tour-d-argent-1194082", "description_en": "The Tokyo location was born from a meeting between the founder of the Hotel New Otani and the owner of the Paris flagship. The original restaurant, established in 1582, is said to be where the fork was first introduced. The legendary ‘Three Emperors Dinner’ at the 1867 Paris Exposition remains a historic milestone. Among the enduring specialities, the Three Emperors- style goose foie gras remains a constant. This stage for haute cuisine continues to foster connections and inspire harmony." }, { "slug": "sushi-keita", "name": "Sushi Keita", "city": "Tokyo", "address": "6-6-4 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.665416, "longitude": 139.773639, "phone": "+81362642234", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-keita", "description_en": "Recently it has become the fashion among sushi restaurants to show off the business cards or other tokens of tuna wholesalers to signal that they are the real deal. Keita Aoyama is the diametric opposite. Hearing this bit of news, you probably like him already—fortunately, as affinity with the owner-chef is a vital element of the sushi shop experience. Aoyama is a man of kind temperament. Nigiri are formed large; cut toppings are thick and broad, according to the characteristics of each fish, so as to wrap around the vinegared rice when formed, making them impressive." }, { "slug": "jushu", "name": "Jushu", "city": "Tokyo", "address": "2-16-1 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.661832, "longitude": 139.720305, "phone": "+81364275167", "website": "https://nishiazabu-jushu.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/jushu", "description_en": "The crest on the shop curtain depicts a Eurasian magpie, the official bird of Saga Prefecture, in flight. The same motif is embroidered on the cooks’ whites. From his native Saga, the chef sources rice, Imari beef and yuzu pepper. Serving vessels of Karatsu and mid-Edo-period Imari are a point of pride. In a nod to Osaka experience, each dish is served once the previous one has been consumed. No food is wasted, and for the same reason decorative vegetation is never used. Grilled items are served with rice and soup, as in a set meal, expressing the restaurant's free-spirited character." }, { "slug": "kyobashi-tempura-fukamachi", "name": "Kyobashi Tempura Fukamachi", "city": "Tokyo", "address": "2-5-2 Kyobashi, Chuo-ku, Tokyo, 104-0031, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.67649, "longitude": 139.77049, "phone": "+81352508777", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kyobashi-tempura-fukamachi", "description_en": "A tempura eatery run by a father and his two sons. Supplied with fish in season and fresh vegetables, The chef expresses the turning of the seasons through his ingredients. Items are lightly battered and fried in cold-pressed sesame oil to bring forward the flavours of the tempura pieces. Two friers at different temperatures are used according to the needs of each dish; occasionally an item is double-fried, first in medium-hot oil, and then in hot oil. With the experience and skills of a craftsman honed over many years, the chef unerringly delivers the flavours of each season." }, { "slug": "esterre-by-alain-ducasse", "name": "ESTERRE by Alain Ducasse", "city": "Tokyo", "address": "6F, Palace Hotel Tokyo, 1-1-1 Marunouchi, Chiyoda-ku, Tokyo, 100-0005, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.684502, "longitude": 139.76123, "phone": "+81332115317", "website": "https://www.palacehoteltokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/esterre-by-alain-ducasse", "description_en": "The concept is ‘a place that weaves a tale of an encounter between earth and sea’. ESTERRE expresses the terroir of Japan through the supervision of Alain Ducasse, a legend of the gastronomic world. Entrusted with the kitchen is Kei Kojima, who conjures fare that is both healthful and flavourful. Vegetables, selected in the markets of Kamakura, are colourful and fresh. Ingredients wreathed in the fragrance of a charcoal flame display a quintessentially Japanese approach." }, { "slug": "au-deco", "name": "au deco", "city": "Tokyo", "address": "2-23-3 Ebisu, Shibuya-ku, Tokyo, 150-0013, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.647632, "longitude": 139.720263, "phone": "+81367219218", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/au-deco", "description_en": "With the joy of choice at its heart, this restaurant offers an à la carte selection alongside a curated list of aged wines. Foie gras is served as confit; seafood and meat dressed in sauces redolent with wine. Classical techniques are honoured. Crab baked in pastry is filled with scrambled egg to lend a note of familiarity. Classic cuisine meets aged sake in harmonious union. The very essence cultivated through the history of French gastronomy." }, { "slug": "piao-xiang", "name": "Piao-Xiang", "city": "Tokyo", "address": "5-19-1 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.649081, "longitude": 139.719531, "phone": "+81362772141", "website": "https://www.piao-xiang.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/piao-xiang", "description_en": "With ‘Old Sichuan’ as its guiding principle, the restaurant reinterprets and refines the flavours of Sichuan’s past. Each course draws inspiration from Chinese history and its notable figures. Dish names are written in two kanji characters, inviting guests to imagine their flavours. ‘Furong’ takes its cue from the hibiscus, the official flower of Chengdu, while ‘Guifei’ incorporates the wine favoured by the famed Tang-era beauty Yang Guifei. The chef’s passion is thoughtfully conveyed through the manager’s explanations." }, { "slug": "hiroo-ishizaka", "name": "Hiroo Ishizaka", "city": "Tokyo", "address": "2F, 5-19-1 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.649081, "longitude": 139.719531, "phone": "+818023927910", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hiroo-ishizaka", "description_en": "The omakase set menu provides an impressive variety, beginning with side dishes. After sashimi and bar snacks, vegetarian fare follows to change the pace and to signal the transition from snacks to nigiri. Sushi toppings showcase the chef’s craftsmanship, honed over many years, as well as a few of his novel touches. The first piece is tuna, the measure by which a sushi shop is judged. Unique choices include botan shrimp and shiitake mushrooms from Minamiuonuma. Eggs are rolled into Japanese-style omelettes, light and gentle in flavour." }, { "slug": "shokuzen-abe", "name": "Shokuzen Abe", "city": "Tokyo", "address": "4F, 5-6-10 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.670726, "longitude": 139.763671, "phone": "+81335724855", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shokuzen-abe", "description_en": "The chef admired a certain chef in Kyoto as a youth and burnished his skills to try to measure up. That spirit shines in details such as the charcoal brazier and wood-fuelled stove installed in the kitchen. Rice served in clay pots ranges from barely-cooked (niebana: ‘when the first steam rises’) to scorched; enjoy savouring how its character changes depending on the moment it is dished out. White miso soup infuses dashi stock of vegetables and kombu kelp, a staple of shojin ryori. Kyoto vegetables are used in takiawase. The chef breathes Kyoto cuisine into his menu, creating memories that linger." }, { "slug": "miyasaka", "name": "Miyasaka", "city": "Tokyo", "address": "5-4-30 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.662464, "longitude": 139.714216, "phone": "+81334993877", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/miyasaka", "description_en": "The framed motto reads, roughly, ‘Begin at the start, and when you get to the end, begin again with the spirit of the novice.’ Taking to heart this aphorism of tea master Sen no Rikyū, the chef toils at his craft with the sincerity of a beginner. He encountered this spirit in Kyoto, where he learned the art of chakaiseki. Rice is served the moment it is ready, so guests can observe the changes in it as the steam billows. Handmade sweets conclude the meal, following the etiquette of the wabicha style of the tea ceremony. Strong matcha also reflects the essence of the Way of Tea." }, { "slug": "sushi-hashimoto", "name": "Sushi Hashimoto", "city": "Tokyo", "address": "1-8-2 Shintomi, Chuo-ku, Tokyo, 104-0041, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.673, "longitude": 139.774495, "phone": "+81355415578", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-hashimoto", "description_en": "What matters most at Sushi Hashimoto is the presentation of the sushi toppings. Fish is cut in wide strips that wrap around the sushi rice. A delicate touch of refined nikiri is used sparingly, the better for the blended sushi rice to bring out the flavour of the fish. Gizzard shad stuffed with minced fish is inherited from the Edo style, while the straw-smoked Spanish mackerel dressed in mustard is an avant-garde expression. The counter was built by artisans to create a harmonious atmosphere; the chance to enjoy sushi casually is one reason for Sushi Hashimoto’s popularity." }, { "slug": "kabi", "name": "Kabi", "city": "Tokyo", "address": "4-10-8 Meguro, Meguro-ku, Tokyo, 153-0063, Japan", "cuisine": "Innovative", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.631436, "longitude": 139.703861, "phone": "+81364512413", "website": "https://kabi.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kabi", "description_en": "Northern Europe and Japan share comparable climates and have cultivated similar lore in fermentation. Building on his experience in Denmark, the chef cross-fertilised the fermentation cultures of the two countries to create a cuisine bursting with originality. The item simply labelled ‘Tsukemono’ or ‘Pickles’ is a traditional element of Japanese cuisine. Mackerel marinated in vinegar is mated with handmade miso. Ojiya, a kind of rice gruel, derives inspiration from fermented crucian carp sushi, a hometown-cooking favourite. The theme of ‘fermentation’ harmonises avant-garde with tradition." }, { "slug": "koshikiryori-koki", "name": "Koshikiryori Koki", "city": "Tokyo", "address": "2-13-6 Nishishimbashi, Minato-ku, Tokyo, 105-0003, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.666703, "longitude": 139.751646, "phone": "+81362688863", "website": "https://koushiki-ryori.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/koshikiryori-koki", "description_en": "The food culture of Hong Kong is summed up in a simple proverb: Sik dak hai fuk: “Eating is a blessing.” The Hong Kong–born chef, known only as ‘Tommy’, delights in staging the daily ritual of gathering around the dinner table and merrily sharing a meal. He puts each ingredient on display as he cooks heaping platters of food and shares it out among his guests. Freshly roasted pork fillet and crispy chicken are flavours straight from his native city." }, { "slug": "trois-visages", "name": "TROIS VISAGES", "city": "Tokyo", "address": "7-16-21 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥", "award": "1 Star", "green_star": true, "latitude": 35.667149, "longitude": 139.765611, "phone": "+81335445205", "website": "https://troisvisages.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/trois-visages", "description_en": "The menu card is designed like vocabulary flip cards, inviting guests to flip through the pages with growing anticipation. The enoki mushroom sausage was born from an encounter with a passionate producer, while the consommé, made from spent hens, embodies a deep respect for ingredients. The restaurant’s name means ‘Three Faces’, reflecting the interconnected roles of producers, guests, and staff. Their shared story unfolds through each course." }, { "slug": "nol", "name": "nôl", "city": "Tokyo", "address": "1F, DDD HOTEL, 2-2-1 Nihombashibakurocho, Chuo-ku, Tokyo, 103-0002, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "1 Star", "green_star": true, "latitude": 35.695272, "longitude": 139.78362, "phone": "", "website": "https://nol.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nol", "description_en": "‘Harmony’ and ‘circulation’ are the keywords of this dining experience. Through his partnerships with farmers, the chef returns compost to revitalise the soil. The prix fixe presentation starts with a bowl of soup. Vegetable ends are used in the soup’s creation, expressing a wish for a society that doesn’t waste food. Prepared with French techniques, the fare is simple and light. The grey of the interior creates something of a laboratory feel." }, { "slug": "sushi-ichijo", "name": "Sushi Ichijo", "city": "Tokyo", "address": "3-1-3 Higashinihombashi, Chuo-ku, Tokyo, 103-0004, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.690334, "longitude": 139.782711, "phone": "+81366611335", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-ichijo", "description_en": "The chef defends the traditions and skills of Edo-style sushi while showing creativity with some innovations of his own. Japanese halfbeak and horse mackerel are accented with ginger and mirin–soy reduction; simmered conger eel is served both salted and dipped in eel sauce for taste comparison. Nigiri is shaped using rice seasoned with red vinegar—a showcase of techniques cultivated over years of experience. Treading the path of the sushi chef was a dream in his teenage years. Steady devotion to craft is a lesson learned from sushi." }, { "slug": "l-elan", "name": "l'élan", "city": "Tokyo", "address": "4F, GYRE, 5-10-1 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.667538, "longitude": 139.70695, "phone": "+81368038670", "website": "https://lelan.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-elan", "description_en": "The round logo on the tabletop menu encapsulates the chef’s vision. The varying thickness of the line suggests contrasts between sharp and subtle flavours; the circle declares that the entire prix fixe menu expresses the cuisine as a whole. Sauces and cooking focus on the classic; the fascination with ingredients is a trait cultivated during the chef’s apprenticeship in France. The combination of the chef’s learned skills and passion for cuisine gives rise to a style all his own." }, { "slug": "edomae-sushi-hanabusa", "name": "Edomae Sushi Hanabusa", "city": "Tokyo", "address": "9-1-7 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.668434, "longitude": 139.732693, "phone": "+81334781010", "website": "https://www.akasaka-hanabusa.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/edomae-sushi-hanabusa", "description_en": "The chef honed both his technical skills and also the spirit of the sushi craftsman at a long-established restaurant. A devotee of fish from Tokyo Bay, he regularly visits fishing ports, cultivating close ties with local fishermen that pay off in a supply of quality catch. Fish is meticulously prepared, whether cured in kombu or vinegar, or simmered. He pours his passion into Edo-style techniques, seasoning the sushi rice with red vinegar and salt. Tuna takes centre stage, while the nigiri begins with toro and concludes with tekkamaki." }, { "slug": "guchokuni", "name": "Guchokuni", "city": "Tokyo", "address": "3F, 6-21 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.703444, "longitude": 139.736846, "phone": "+815031385225", "website": "https://kagurazaka-guchokuni.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/guchokuni", "description_en": "Rooted in the fundamentals of Japanese cuisine, the chef brings individuality to simple presentations. Ingredients arrive from his native Nagano. Sarashina soba from Matsumoto is paired with seasonal produce, while Koshihikari rice from northern Nagano is prepared as takikomi-gohan. The meal concludes with a tomewan, a closing soup, enriched with Shinshu miso. The restaurant’s name is the credo his mentor left him, to cook with ‘simple honesty’, an approach that shines through in every dish." }, { "slug": "ten-yokota", "name": "Ten Yokota", "city": "Tokyo", "address": "2F, 3-10-5 Motoazabu, Minato-ku, Tokyo, 106-0046, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.65684, "longitude": 139.732286, "phone": "+81367210404", "website": "https://www.ten-yokota.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ten-yokota", "description_en": "Tempura craftsmanship handed down from the chef’s father. The essence of tempura is respected, with just a few unique, imaginative changes added. Omakase set menus display a distinctive flair, with shrimp taking the lead role. The first piece is deep-fried rare, to elicit sweetness. Shiitake mushroom stuffed with minced shrimp pairs the bounty of mountain and ocean for a beguiling texture. Another shrimp piece, with viscera concealed within, exudes a tempting fragrance. The meal concludes with kakiage, tempura of mixed seafood and veggies, with shrimp appearing once more to take a bow. Choose a bowl that takes your fancy. Quantity can be adjusted to taste." }, { "slug": "la-gloire", "name": "La Gloire", "city": "Tokyo", "address": "2-17-7 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.671554, "longitude": 139.739, "phone": "+81364410251", "website": "https://la-gloire.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/la-gloire-1218215", "description_en": "Black-and-white photos of the palace of Versailles adorn the walls; the palace symbolises the era when France was at the height of its splendour, and pays homage to the restaurant’s name, which means 'glory'. Paying respect to the development of French cuisine from the dishes favoured by the royal court, the chef adds a modern twist with his own hand, blending classic influences with contemporary elements. The pairings of international wines are another reflection of his modern sensibility." }, { "slug": "kappo-muroi", "name": "Kappo Muroi", "city": "Tokyo", "address": "2-16-4 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.661741, "longitude": 139.720819, "phone": "+81368051994", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kappo-muroi", "description_en": "Drawing on techniques honed in Japanese cuisine and guided by a keen curiosity, the chef explores inventive approaches to ingredients from his own unique perspective. Served as an interlude, niebana, half-steamed rice, is cooked in kombu dashi to incorporate its umami. Fried dishes are coated in rice flour and prepared as kosen-age, speckled with cracker crumbs, for added aroma. The chef learned tradition at a Kyoto ryotei and innovation at a Tokyo kappo, a journey reflected in his menus." }, { "slug": "sushi-matsuura", "name": "Sushi Matsuura", "city": "Tokyo", "address": "5-7-8 Shirokane, Minato-ku, Tokyo, 108-0072, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.644639, "longitude": 139.727818, "phone": "+81364502557", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-matsuura", "description_en": "The chef was a fishmonger before pursuing the path of the sushi artisan. Every sushi piece he forms is an expression of gratitude to the fishermen and wholesalers. The meal begins with hand-delivered negitoromaki (roll sushi of tuna and green onions). Pairing rolls of monkfish liver and kanpyo (dried gourd) with sweet, thick kijoshu is inspired by how foie gras matches so well with botrytised wine. The omakase set menu is wonderfully satisfying with its generous selection of items. Add to all this the three requisites of good service: awareness, attentiveness and smiles. No wonder reservations are hard to come by." }, { "slug": "sushi-kojima", "name": "Sushi Kojima", "city": "Tokyo", "address": "5F, 7-3-8 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.670147, "longitude": 139.760576, "phone": "+81362646464", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-kojima", "description_en": "The omakase set menu begins with snacks such as steamed abalone, tender-boiled octopus and salt-grilled blackthroat seaperch. The large number of items keeps the sake flowing before the nigirizushi arrives. For the sushi, large-grained rice from the previous year’s harvest is chosen to create a sense of presence, and red vinegar and rice vinegar are mixed in to pair with a wide range of toppings. Pickled tuna, steamed conger eel and kanpyo are painstakingly prepared. Watch the chef work and witness the single-minded devotion of a sushi artisan." }, { "slug": "l-atelier-de-joel-robuchon", "name": "L'ATELIER de Joël Robuchon", "city": "Tokyo", "address": "2F, Roppongi Hills Hillside, 6-10-1 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.6604, "longitude": 139.729046, "phone": "+81357727500", "website": "https://www.robuchon.jp/shop-list/latelier", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-atelier-de-joel-robuchon-1194216", "description_en": "Red and black are the thematic colours of L’ATELIER de Joël Robuchon. The classic Robuchon menu spins a tale like a 19th-century French novel. The menu ranges from famous specialities of years gone by to new arrangements incorporating seasonal Japanese ingredients. This really is ‘Joël Robuchon’s atelier’, where the genius honed his concept of French gastronomy." }, { "slug": "tempura-ginya", "name": "Tempura Ginya", "city": "Tokyo", "address": "B1F, 5-17-9 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan", "cuisine": "Tempura", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.637444, "longitude": 139.723162, "phone": "+81354227612", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-ginya", "description_en": "The chef has devoted his life to the path of the tempura craftsman. He watches his pot in silence, focusing on the sound of the oil. Frying his tempura on high heat, he teases out moisture to concentrate the flavour. Creative flourishes are avoided, letting the deliciousness of ingredients in season speak for itself. Batter thickness and flame heat are continually adjusted to produce a light and airy tempura. A traditional Japanese tea-house carpenter created the interior, transforming it into a graceful space." }, { "slug": "nogizaka-shin", "name": "Nogizaka Shin", "city": "Tokyo", "address": "8-11-19 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.66844, "longitude": 139.72905, "phone": "+81367210086", "website": "https://www.nogi-s.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nogizaka-shin", "description_en": "The look of the establishment is a ‘modern-day tearoom’, with concrete walls and glass-enclosed kitchen. The operation is run by the proprietor and the sommelier, both of whom have experience working in Japanese restaurants in Paris. From the proprietor’s native Tokushima come supplies of seafood, citrus fruits and rice. Another Tokushima influence is the use of Awa bancha, a fermented tea. Nogizaka Shin hosts tasting events every month, featuring discussions about pairings with wines and Japanese sake. The teamwork between chef and sommelier points to the future of kappo." }, { "slug": "daigo", "name": "Daigo", "city": "Tokyo", "address": "2F, Forest Tower, 2-3-1 Atago, Minato-ku, Tokyo, 105-0002, Japan", "cuisine": "Shojin", "price": "¥¥¥", "award": "1 Star", "green_star": true, "latitude": 35.66344, "longitude": 139.749184, "phone": "+81334310811", "website": "https://www.atago-daigo.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/daigo", "description_en": "Being originally located in the grounds of Seishoji Temple is why Daigo began serving shojin ryori. What Nomura inherits as the restaurant’s fourth-generation owner is shojin ryori for gracious service. Note that dried bonito flakes are used in the broth, so the meals are not completely vegetarian. The nutrition and flavour of the vegetables and the sukiya architecture put the mind at ease. Relax and enjoy this moment of tranquillity." }, { "slug": "khao", "name": "KHAO", "city": "Tokyo", "address": "2-12-7 Kandajimbocho, Chiyoda-ku, Tokyo, 101-0051, Japan", "cuisine": "Thai", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.696505, "longitude": 139.756968, "phone": "+815055369856", "website": "https://khao.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/khao-1217131", "description_en": "Thai culinary culture interpreted through Japanese ingredients. She moved to Bangkok and honed her culinary skills, now offer her cuisine prix fixe. Chopped mix of pomelo and seafood derives from the table of the royal court; rice vermicelli yakisoba is inspired by Bangkok street food. Curries are prepared with fresh-pressed coconut milk. Regional cuisines are reproduced using fermented or matured homemade seasonings. KHAO overflows with inquisitiveness and passion for Thai cuisine." }, { "slug": "ewig", "name": "EWIG", "city": "Tokyo", "address": "2F, 4-3-23 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Austrian", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.666105, "longitude": 139.720171, "phone": "+81368045942", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ewig", "description_en": "Along the path to licensed-chef status, the chef encountered Austrian cuisine. Intrigued by this little-known food genre, he resolved to apprentice in its native land. The concept is traditional fare with a modern update. Terrine of foie gras paired with cacao and jam is a combination inspired by Sachertorte, a dessert that originated in Vienna. Famed Viennese china and glasses and classical music in the background befit a city of fine arts." }, { "slug": "yotsuya-minemura", "name": "Yotsuya Minemura", "city": "Tokyo", "address": "2F, 3-21 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.688613, "longitude": 139.722947, "phone": "+81353154958", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yotsuya-minemura", "description_en": "Down a narrow blind alley in a corner of Arakicho known for its dining spots, a traditional lantern casts a soft glow. Inside, the intimate space offers counter seating only, where the chef demonstrates the refined techniques of kappo. The menu favours individuality over formality. With the first toast in mind, fried dishes appear early in the meal. Steamed sushi seasoned with red vinegar is paired with seasonal seafood, and house-made soba is another highlight. The generosity of each portion adds to the satisfaction." }, { "slug": "alchimiste", "name": "Alchimiste", "city": "Tokyo", "address": "5-17-10 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.637544, "longitude": 139.723137, "phone": "+81354227358", "website": "https://alchimiste.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/alchimiste", "description_en": "The pet theory here is that French cuisine does not add but multiplies: dishes are the product, not the sum, of their ingredients. The speciality is an espuma of sea urchin and Jerusalem artichoke, which is replaced with onion during summer. Food from sea and mountain mix, aiming at just the right temperature to melt in the mouth. To ensure consistency, vegetables are harvested from the chef’s own garden. Financier, served after the meal, offers a wry nod to the restaurant’s name, with a play on both the pastry and the financier as one who benefits from gold, echoing the alchemist’s quest to transform base metal into treasure." }, { "slug": "les-saisons", "name": "Les Saisons", "city": "Tokyo", "address": "MF, Main Bldg, Imperial Hotel Tokyo, 1-1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo, 100-8558, Japan", "cuisine": "French", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.672455, "longitude": 139.758435, "phone": "+81335398087", "website": "https://www.imperialhotel.co.jp/j/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/les-saisons-1194250", "description_en": "Thierry Voisin leads the main dining room here at the Imperial Hotel. True to its name, Les Saisons celebrates the finest ingredients of each season. Built on a classical French foundation and enriched with Japanese ingredients, the cuisine seeks harmony through sweetness, acidity and umami on every plate. The classical-modern setting offers a moment of timeless elegance. In keeping with the restaurant’s seasonal theme, the four private rooms are named Spring, Summer, Autumn and Winter." }, { "slug": "seisoka", "name": "Seisoka", "city": "Tokyo", "address": "4-2-34 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.64751, "longitude": 139.724008, "phone": "+81334733103", "website": "https://seisoka.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/seisoka", "description_en": "The name means ‘a tranquil space surrounded by lush greenery’. It conveys the richness of Japanese culture, which cherishes the beauty of the changing seasons. Featuring vibrant vegetable and seafood delicacies, the menu reflects the emotions of each season in both presentation and tableware. By serving shojin ryori, the vegetarian cuisine developed by Zen monks, the restaurant aims to preserve ancient culinary tradition. It values its connection to the Zen-sect Tengenji Temple, as it is located in the grounds." }, { "slug": "akasaka-shimabukuro", "name": "Akasaka Shimabukuro", "city": "Tokyo", "address": "3F, 3-21-8 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.676443, "longitude": 139.736196, "phone": "+81362777290", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/akasaka-shimabukuro", "description_en": "The Chinese character for ‘food’ combines the characters for ‘person’ and ‘good’, hence the saying of Akasaka Shimabukuro, ‘food makes us better’. With gratitude for the bonds he forms with guests and those around him, the chef follows his own culinary path. The mellow flavour of the clear broth used in wanmono derives from shaved bonito flakes. Soba with dried mullet roe, interposed between menu items, and juwari soba, served at the end, are house creations using native species of buckwheat. The calligraphy on the wall says ‘go-en’, ‘personal connections’, echoing the restaurant’s whole-hearted devotion to its craft." }, { "slug": "hortensia", "name": "hortensia", "city": "Tokyo", "address": "2F, 1-5-12 Shintomi, Chuo-ku, Tokyo, 104-0041, Japan", "cuisine": "French, French Contemporary", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.672436, "longitude": 139.772791, "phone": "+81362628987", "website": "https://www.hortensiatokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hortensia", "description_en": "The themes here are richness and flavours. The flavour of kombu kelp is added to soup stock and other ingredients, creating culinary synergies. The chef’s approach is to focus on the foods of Japan and enhance their creativity. The cuisine weaves together the ‘three harmonies’: harmony with the changing of the seasons, harmony of flavours and gentleness of flavours. Presentation is colourful, flavours light. Traditional craftworks are used for serving vessels and cutlery, proclaiming the culture of Japan." }, { "slug": "saucer", "name": "Saucer", "city": "Tokyo", "address": "B1F, 2-7-10 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.650533, "longitude": 139.707238, "phone": "+81367127713", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/saucer", "description_en": "The name is French: saucer used as a verb, to pour sauce or to drizzle sauce on bread. The standard fare is what the chef terms ‘saucer’: freshly baked bread on one plate and a sauce on the other. Consommé drawn over a period of three days is a key ingredient. Morel mushrooms in spring and sweetfish in summer impart seasonal flavours. As an apprentice, the chef was appointed saucier, sauce master; his confidence shines in his work today." }, { "slug": "apotheose", "name": "apothéose", "city": "Tokyo", "address": "49F, Toranomon Hills Station Tower, 2-6-2 Toranomon, Minato-ku, Tokyo, 105-5549, Japan", "cuisine": "French", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.667585, "longitude": 139.746971, "phone": "+81368112573", "website": "https://apotheose.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/apotheose", "description_en": "The name of the restaurant means ‘highest compliment’ or ‘apex’. The pinnacle of cuisine, perched on the top floor of a soaring skyscraper, is the concept here. The precepts of apothéose are a trinity: respect for French culinary culture; a deep spirit of inquiry into Japanese ingredients; and devotion to knowing the present moment. Willingness to experiment, unconstrained by convention, ensures customers understand the joys of food." }, { "slug": "sushi-ryujiro", "name": "Sushi Ryujiro", "city": "Tokyo", "address": "2-11-11 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.671287, "longitude": 139.720882, "phone": "+81363845865", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-ryujiro", "description_en": "The omakase set menu begins with medium-fatty tuna, a single piece of sushi that epitomises the pride of the sushi artisan. It testifies to the passion with which he prepares his tuna, celebrates the strong bond of trust between him and his wholesaler, encapsulates his gratitude for human relationships and embodies the teachings of his mentor. Items such as kappamaki, a sushi roll stuffed with lashings of cucumber, and rolled omelette in hot dashi attest to character as well as skill. The bustle of the cooks’ activity behind the counter brings satisfaction to the soul as well as the belly." }, { "slug": "sorahana", "name": "Sorahana", "city": "Tokyo", "address": "5-3-3 Toranomon, Minato-ku, Tokyo, 105-0001, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.662679, "longitude": 139.744266, "phone": "+818040710555", "website": "https://sorahana-japan.net/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sorahana", "description_en": "What Kanako Wakimoto aims to deliver is simple, honest deliciousness. Ingredients in season are picked when they are ripe, reaping maximum nutrition in each season. The chef’s sweeping selection of meat dishes, rice dishes and sweets stems from her earnest desire to please the customer. To suggest closeness to nature, Wakimoto named her restaurant Sorahana, ‘Sky Flower’. As she devotes herself to her cooking, Wakimoto is in her element, like flowers blooming in a field under the sky." }, { "slug": "sushi-masashi", "name": "Sushi Masashi", "city": "Tokyo", "address": "7F, 2-9-9 Kitaaoyama, Minato-ku, Tokyo, 107-0061, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.671398, "longitude": 139.716725, "phone": "+81363845526", "website": "https://sushimasashi.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-masashi", "description_en": "In pursuit of new heights, the chef relocated to a new setting, riding the waves of change with his love for the sea, fish, and surfing. His appetisers showcase originality and creativity, with tuna sukiyaki as a prime example. For nigiri, however, he remains committed to orthodox techniques, crafting a menu with a carefully measured rhythm. The spotlight is on tuna, presented in a trio of lean, medium, and fatty cuts. Even the vinegared rice is finely tuned to complement the fish’s rich flavours." }, { "slug": "ren-mishina", "name": "Ren Mishina", "city": "Tokyo", "address": "B1F, 7-3-13 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.670115, "longitude": 139.760066, "phone": "+815031385225", "website": "https://ginza-ren.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ren-mishina", "description_en": "True to his creed, ‘Life resides in cooking that is free of affectation’, the chef strives to serve food that is honest and down-to-earth. Paying close attention to the strength of his cooking flame, he sources the flavours of each season—bamboo shoots, pike conger, matsutake mushrooms, and puffer fish—and slow-cooks them over charcoal. Indian-ink paintings behind the counter depict lotuses in each season. In the language of flowers, the lotus represents a pure and chaste spirit. The chef’s honesty and respect for foodstuffs are reflected in his carefully pared-down creations." }, { "slug": "fushikino", "name": "FUSHIKINO", "city": "Tokyo", "address": "2F, 4-3-11 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.701993, "longitude": 139.740033, "phone": "+81332694556", "website": "https://fushikino.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/fushikino", "description_en": "‘Fushikino’ is a mashup of two words, one referring to a Zen phrase, and the other meaning ‘mysterious’. Together, they suggest things that never before existed. The restaurant’s aim is to create something unprecedented, an unexpected culinary experience made possible through the trinity of food, sake and utensils. The menu lists familiar items of Japanese cuisine, but one-of-a-kind touches manifest in subtle details, such as onion soy sauce and aged ponzu sauce. Drink pairings of one cup per dish, served in sake cups lovingly produced by modern artists, are an entertaining grace note." }, { "slug": "shimbashi-sasada", "name": "Shimbashi Sasada", "city": "Tokyo", "address": "1-23-7 Nishishimbashi, Minato-ku, Tokyo, 105-0003, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.668147, "longitude": 139.751571, "phone": "+81335075501", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shimbashi-sasada", "description_en": "With his expertise refined at a Kyoto cuisine restaurant, the chef emphasises seasonal ingredients, showcasing his experience in dishes that highlight their finest qualities. He starts with delicacies and aemono appetisers designed to enhance the enjoyment of sake. The warm boiled wild mustard greens with deep-fried tofu is a Sasada speciality perfected over many years. All the dishes are carefully prepared with a focus on simplicity, showcasing the chef’s humble personality and dedication to his craft." }, { "slug": "itsuka", "name": "itsuka", "city": "Tokyo", "address": "2F, 2-14-15 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.670272, "longitude": 139.720168, "phone": "+81337967835", "website": "https://www.itsuka8.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/itsuka", "description_en": "With a name that reflects a desire to cherish ingredients, producers and the culinary craft of Chinese cuisine, ‘itsuka’ embodies a spirit of care and respect. Classic Chinese dishes are thoughtfully prepared using Japanese ingredients. The appetiser platter presents a medley from land and sea, enhanced with house-made doubanjiang and mala sauce to create a nuanced interplay of bold and delicate flavours. Sichuan cuisine is guided by the philosophy of ‘one dish, one character’ and ‘for a hundred dishes, a hundred flavours’, while Taiwanese cuisine is celebrated for drawing out the natural depth of its ingredients. Drawing on experience with both traditions, the chef presents a prix fixe menu that reveals a personal culinary journey." }, { "slug": "azabujuban-fukuda", "name": "Azabujuban Fukuda", "city": "Tokyo", "address": "3-7-5 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.653614, "longitude": 139.735082, "phone": "+81364537256", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/azabujuban-fukuda", "description_en": "A menu redolent with seasonal aromas and the kind hospitality of the couple in charge are the true charms of Azabujuban Fukuda. Katsuo-bushi (dried bonito flakes) is shredded, dashi drawn and seafood chopped in front of customers. Kazuto Fukuda uses ingredients from every corner of Japan. In spring, hatsu gatsuo (first bonito of the season) is grilled wrapped in straw. Unagi is smothered in mizansho (green peppercorn). Seasonal clay-pot rice dishes bring the meal to a close." }, { "slug": "series", "name": "Series", "city": "Tokyo", "address": "3-4-11 Azabudai, Minato-ku, Tokyo, 106-0041, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.660599, "longitude": 139.738995, "phone": "+81355455857", "website": "https://series-restaurant.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/series", "description_en": "Service consists of many dishes in small quantities, hence the name. Creativity abounds, inspired by ingredients and preparation methods from numerous countries. Steamed spicy beef rather than chicken, chicken-wings stuffed with foie gras, and Peking duck wrapped in kadaif pastry show off Series’ talent for arrangement. To accentuate the variety of culinary styles, pairings range widely as well. Pair wine, sake or a cocktail with your meal." }, { "slug": "sumibikappo-shirosaka", "name": "Sumibikappo SHIROSAKA", "city": "Tokyo", "address": "6-3-9 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.670722, "longitude": 139.735674, "phone": "+81357977066", "website": "https://shirosaka.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sumibikappo-shirosaka", "description_en": "The chef’s gastronomic experience includes stints in Sydney and New York. The creative flair he acquired along the way finds expression in the imaginative freedom of his menu. Appetiser of sea urchin and tuna is paired with caviar. Hassun platters incorporate unique choices such as spring rolls and roasted pork fillet. Broiled seafood and grills of eel and wagyu are accented by the aroma of bincho charcoal. The meal wraps up with handmade soba or rice in clay pots available on request." }, { "slug": "edomae-shinsaku", "name": "Edomae Shinsaku", "city": "Tokyo", "address": "6F, 2-10-11 Nihombashiningyocho, Chuo-ku, Tokyo, 103-0013, Japan", "cuisine": "Tempura", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.685565, "longitude": 139.783986, "phone": "+81356158728", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/edomae-shinsaku", "description_en": "This self-taught master of tempura was captivated by its craft of deep-frying and the pursuit of flavour. He hones his technique by attuning his senses to the batter’s consistency, the precise temperature of the oil and the crackle as it fries. Some ingredients may be cooked at lower temperatures, or steamed, drawing out or retaining moisture. Careful control of the Maillard reaction lends each piece a fragrant, golden crust. His distinctive tempura, which evolves day by day, is not to be missed." }, { "slug": "heritage-by-kei-kobayashi", "name": "Héritage by Kei Kobayashi", "city": "Tokyo", "address": "45F, The Ritz-Carlton, Tokyo, 9-7-1 Akasaka, Minato-ku, Tokyo, 107-6245, Japan", "cuisine": "French, French Contemporary", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.665937, "longitude": 139.731182, "phone": "+81364348711", "website": "https://www.heritagebykei.com/ja", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/heritage-by-kei-kobayashi", "description_en": "‘Héritage by Kei Kobayashi’ is not just a name: The chef has made it his mission to honour and give thanks to the French culinary culture and pass it on to future generations through his eponymous restaurant. Venerable standards such as pâté en croûte, roast dovelet and vacherin are prepared in the traditional way but given a modern arrangement. Homage to the classics and the hospitality of the hotel combine to open new horizons in gastronomy." }, { "slug": "oniku-karyu", "name": "Oniku Karyu", "city": "Tokyo", "address": "7F, 1-14-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Beef", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.672997, "longitude": 139.769792, "phone": "+81362644129", "website": "https://www.karyu-tokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/oniku-karyu", "description_en": "The chef’s love of beef began when he was a boy, when his father would cook thick-cut steaks for him. He is a beef evangelist, proclaiming its appeal to the world. His decision to create a ‘meat kappo’ arose from his training in kaiseki. Wagyu beef is used in every Japanese preparation style, including nigiri sushi, char-grilled and shabu-shabu. The beauty of the traditional building, the kimono-clad service and the colourful dinnerware all add to the ambience. Through beef cuisine, Oniku Karyu is spreading the word about Japanese culture." }, { "slug": "ippei-hanten", "name": "Ippei Hanten", "city": "Tokyo", "address": "3-12-41 Motoazabu, Minato-ku, Tokyo, 106-0046, Japan", "cuisine": "Chinese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.656391, "longitude": 139.731784, "phone": "+815030333946", "website": "https://ippei-hanten.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ippei-hanten", "description_en": "Chinese cuisine cultivated in Japan interweaves with Cantonese cuisine experienced in Hong Kong. The prix fixe menu puts the accent on fresh, hot and fragrant; each course is limited in quantity, permitting a wide variety of items to be served. Congee expresses the daily rhythms of Hong Kong; dim sum includes shrimp wrapped in rice flour and tofu skin. Longtooth grouper and boar are served in hot pots. Striving for harmony among the five flavours, a wide range of sauces, seasonings and fermented foods are skilfully intermingled in this culinary bridge between China and Japan." }, { "slug": "nemo", "name": "NéMo", "city": "Tokyo", "address": "B1F, 6-15-4 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.659492, "longitude": 139.714261, "phone": "+81359626085", "website": "https://restaurantnemo.net/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nemo", "description_en": "As a boy, Chef Kenichi Nemoto was an enthusiastic angler, and seafood is the focus of the prix fixe menus he arranges. To ensure variety, Nemoto varies his preparation styles: frites, soups, butter roasting, and so on. In gratitude to the natural world of sea and mountain where he encounters his ingredients, he wastes nothing. The chef is earnest in his relations with producers, such as building bonds of trust with the fishermen of Shimoda." }, { "slug": "sincere", "name": "Sincère", "city": "Tokyo", "address": "B1F, 3-7-13 Sendagaya, Shibuya-ku, Tokyo, 151-0051, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": true, "latitude": 35.676969, "longitude": 139.704359, "phone": "+81368042006", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sincere", "description_en": "Chef Shinsuke Ishii brings the passion of the producers to your table with his unique recipes. Using underutilised fish species and local ingredients, he passionately conveys human connections. The fish wrapped in pie pastry, resembling taiyaki, hides a playful twist within its sophistication. The chef personally serves his creations, and the whole team unites to engage with guests. The dining experience is filled with energy and a sense of togetherness." }, { "slug": "craftale", "name": "CRAFTALE", "city": "Tokyo", "address": "2F, 1-16-11 Aobadai, Meguro-ku, Tokyo, 153-0042, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.647362, "longitude": 139.696486, "phone": "+81362775813", "website": "https://www.craftale-tokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/craftale", "description_en": "The names of producers the chef deals with are listed on the menu. He visits his suppliers, building bonds of trust with farmers and fishermen. The chef brings each dish fresh from kitchen to table and describes it with enthusiasm, building a bridge linking food, guests and restaurant. Prix fixe meals are modern in preparation while classic in concept. A unique touch is that different breads are paired with different dishes, pursuing unity of flavour between the two." }, { "slug": "abysse", "name": "abysse", "city": "Tokyo", "address": "1-30-12 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.648478, "longitude": 139.705688, "phone": "+81368043846", "website": "https://abysse.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/abysse", "description_en": "The dim interior suggests the depths of the ocean—the abyss—or the deep green of the forest. Pursuing the theme of ‘sea and mountain’, seafood and vegetables are combined in dishes that convey the bounty of Japan’s seas. The chef first understood the appeal of seafood while staying in Marseilles. Land and sea are united by the turning seasons; the clear streams of mountain uplands become rivers below. This is the eternal cycle by which the land is replenished and the ocean is refreshed. The laws of nature expressed in cooking." }, { "slug": "edition-koji-shimomura", "name": "Édition Koji Shimomura", "city": "Tokyo", "address": "1F, Roppongi T-Cube, 3-1-1 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "French", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.66558, "longitude": 139.738152, "phone": "+81355494562", "website": "https://www.koji-shimomura.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/edition-koji-shimomura", "description_en": "Although rooted in French techniques, the cuisine here minimises butter and cream, allowing the natural aromas and flavours of the ingredients to shine in a lighter finish. Chilled oysters with seawater and citrus jelly, as well as kadaif-wrapped john dory, have become the chef’s signature dishes. A plant-based vegan course also reflects his philosophy. ‘Edition’ speaks to his approach of constantly editing and refining recipes, always updating them." }, { "slug": "primo-passo", "name": "PRIMO PASSO", "city": "Tokyo", "address": "B1F, 1-5-11 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.670168, "longitude": 139.771646, "phone": "+81368269672", "website": "https://ppasso.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/primo-passo", "description_en": "The name ‘Primo Passo’ means ‘first step’. The chef was in charge of pasta at the celebrated Quattro Passi restaurant in Naples before taking his first step towards independence in Shintomicho. His aim is to create ‘Italian cuisine with a Japanese twist’. He uses plenty of dashi and Japanese ingredients. Also incorporating Japanese elements are the coffered ceiling, mud walls and vertically written menu. He serves several small dishes featuring his speciality pasta to showcase a variety of flavours." }, { "slug": "yakitori-takahashi", "name": "Yakitori Takahashi", "city": "Tokyo", "address": "2F, 2-10-11 Nihombashi, Chuo-ku, Tokyo, 103-0027, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.680982, "longitude": 139.774542, "phone": "+81335279501", "website": "https://yakitoritakahashi-japan.com", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yakitori-takahashi", "description_en": "A man of few words, the chef fixes his attention on his grill. He focuses on every detail of yakitori—the state of the charcoal, how the skewers are assembled and grilled—pursuing the subtleties of a cuisine. His favoured type of chicken is game fowl, prized for its supple texture and rich flavour. It is seasoned with a salt base and modulated with added chicken fat or vinegar, then wreathed in smoke as it cooks on the grill. Skewers are interspersed with chicken-based snacks such as cold chicken breast and mincemeat potato salad. A procession of dishes of lively originality." }, { "slug": "monolith", "name": "MONOLITH", "city": "Tokyo", "address": "2-6-1 Shibuya, Shibuya-ku, Tokyo, 150-0002, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.660049, "longitude": 139.708365, "phone": "+81364273580", "website": "https://neo-monolith.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/monolith", "description_en": "MONOLITH links the splendour of classic cuisine to the future. Pastry-wrapped meat symbolises this connection – the diner can choose from several types. Hewing close to time-honoured recipes, beef and lamb are dressed in a Madeira wine and truffle sauce, while pigeon is prepared in a rich salmis. Sauce is assiduously reduced and poured unstintingly, in true orthodox style. Respect for tradition and the classics, eloquently expressed through cooking." }, { "slug": "toki", "name": "TOKi", "city": "Tokyo", "address": "2F, 1-8-4 Shimbashi, Minato-ku, Tokyo, 105-0004, Japan", "cuisine": "Contemporary, Spanish Contemporary", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.667188, "longitude": 139.7607, "phone": "+81362285665", "website": "https://toki.nara.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/toki", "description_en": "TOKi is supervised by akordu, a restaurant based in Nara. From its location in Tokyo, TOKi communicates the appeal of Nara to a wider audience through the dining experience. The cornerstone of the prix fixe menu is Yamato-grown produce and locally raised livestock. Refined through Spanish culinary techniques, the dishes are prepared with a light touch. The use of Yoshino Japanese cypress for the interior and Akahada ware for the tableware reflects the culture of the ancient capital. Guests are guided through the distinctive qualities of each region and the stories behind the ingredients." }, { "slug": "torakuro", "name": "Torakuro", "city": "Tokyo", "address": "B1F, Imperial Hotel Tokyo Main, 1-1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo, 100-8558, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.6723, "longitude": 139.75837, "phone": "+81335398224", "website": "https://www.imperialhotel.co.jp/j/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/torakuro", "description_en": "‘Tradition and innovation always travel together’ is the credo of the Imperial Hotel. ‘Growth and happiness for the future’ is the motto of the Ishikawa Group. Together the partners founded Torakuro, whose cuisine is guided by both convictions. French techniques such as consommé and confit are overlaid with Japanese traditions like dashi soup stock and char-grilling. One of the Imperial Hotel’s founders, Eiichi Shibusawa, once said, ‘Serve the customer courteously and you create a memory for a lifetime’. Here, that spirit is taken to heart." }, { "slug": "takumi-tatsuhiro", "name": "Takumi Tatsuhiro", "city": "Tokyo", "address": "1-11-7 Shinjuku, Shinjuku-ku, Tokyo, 160-0022, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.688768, "longitude": 139.713111, "phone": "+81359258225", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/takumi-tatsuhiro", "description_en": "The counter spreads like a fan, so guests surround the kitchen. Chef and apprentice serve snacks and nigiri in turn, moving in perfect harmony. The house snack is iwashi-isobemaki, bite-sized pieces of pilchard wrapped in nori. Old-school sushi craftsmanship is woven in, such as spring sea bream topped with sweetened egg yolk flakes and lean tuna paired with mustard. In mutual support between restaurateur and farmers, sushi rice comes from the chef’s native Noto Peninsula. The team keeps the sushi smoothly flowing with deft motions, serving each guest with just the right intervals. ‘Takumi’ means ‘artisan’, and the term fits." }, { "slug": "hyakuyaku-by-tokuyamazushi", "name": "Hyakuyaku by Tokuyamazushi", "city": "Tokyo", "address": "9F, 4-4-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.672325, "longitude": 139.765314, "phone": "+81355799760", "website": "https://salt-group.jp/shop/hyakuyaku/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hyakuyaku-by-tokuyamazushi", "description_en": "A Shiga-born chef with deep expertise in fermentation oversees the cuisine, weaving the umami of fermentation into the kaiseki experience while preserving ancient culinary traditions. A staple of the menu is funazushi, a local specialty of Omi, known for its distinctive flavour from fish and rice cured in salt. To make it more approachable, it is paired with a consommé jelly of bear and venison, accented with honey. Seasonal highlights include winter bear hotpot, celebrating the bounty of game meats." }, { "slug": "sanosushi", "name": "Sanosushi", "city": "Tokyo", "address": "2-18-9 Shiba, Minato-ku, Tokyo, 105-0014, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.65158, "longitude": 139.75071, "phone": "+81364539666", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sanosushi", "description_en": "The chef’s path was inspired by the meticulous craftsmanship of sushi masters. Hearkening back to Edo-period food culture, he strives for orthodoxy, committed to generously sized nigiri with thick-sliced toppings. Simmered clam and anago are finished with a rich nitsume sauce. A former interior contractor, the chef designed the restaurant himself. Traditional elements such as the tsukedai, wooden trays used for serving sushi, and handwritten fish names on the wall evoke a sense of nostalgia." }, { "slug": "hakunei", "name": "hakunei", "city": "Tokyo", "address": "4-9-11 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Contemporary", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.657009, "longitude": 139.722224, "phone": "+819089463919", "website": "https://hakunei.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hakunei", "description_en": "The concept is a fusion of French cuisine with the bounty of Japanese foodstuffs. Meat is oven-roasted and smoked with straw; sauces are accented with bonito stock; and unripe pepper takes the place of black pepper. In the restaurant’s name, ‘haku’ suggests a pure feeling towards cooking, and ‘nei’ represents ‘meticulous’ work. Millefeuille de crêpes, a dessert crafted by patiently adding layer after layer, embodies that commitment." }, { "slug": "le-sputnik", "name": "le sputnik", "city": "Tokyo", "address": "7-9-9 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.664392, "longitude": 139.729876, "phone": "+81364347080", "website": "https://le-sputnik.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/le-sputnik", "description_en": "Creative courses channel the free spirit the chef cultivated in Paris. Venturing into new domains of French cooking, le sputnik dives deep into techniques such as such as ageing, fermenting and extracting. Dessert elements such as tuiles find their way into cooking, showcasing the chef’s patisserie experience with intricate recipes and three-dimensional arrangements. Beets with foie gras, arranged into a crimson rose, form an oeuvre of stunning beauty." }, { "slug": "bottega", "name": "BOTTEGA", "city": "Tokyo", "address": "B1F, 5-17-8 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.649428, "longitude": 139.720446, "phone": "+81364503933", "website": "https://www.bottega-cucina.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/bottega-1194168", "description_en": "The chef trained in Italy’s regional cuisine, respecting the handling and pairing of locally rooted ingredients. His commitment to this philosophy is evident in his handmade pasta. Without a fixed recipe, he relies on experience to balance flour and eggs. The menu features specialities from his training grounds, such as tagliatelle with ragù and tajarin with truffle. Having honed his skills inland, he focuses exclusively on meat dishes for the main course." }, { "slug": "nodaiwa-azabu-iikura-honten", "name": "Nodaiwa Azabu Iikura Honten", "city": "Tokyo", "address": "1-5-4 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥¥", "award": "1 Star", "green_star": false, "latitude": 35.6581, "longitude": 139.743352, "phone": "+81335837852", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nodaiwa-azabu-Iikura-honten-1194124", "description_en": "This restaurant has been in business since the days of the Edo shogunate. Kanejiro Kanemoto is its fifth-generation proprietor, committed to a life of craftsmanship. Guided by the belief that eel is ‘a delicacy for the people,’ he has worked to share its appeal. With practiced craftsmanship, he patiently steams the eel to drip out excess fat then grills it without seasoning in the shirayaki style, or dips it in sauce and broils it to create beguilingly aromatic kabayaki. The dipping sauce has evolved over the generations, with the proportions of soy sauce and mirin shifting according to changing tastes. Kanemoto trains fresh cohorts of cooks, keeping the eel culture of Edo alive." }, { "slug": "nishiazabu-taku", "name": "Nishiazabu Taku", "city": "Tokyo", "address": "2-11-5 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.661308, "longitude": 139.722356, "phone": "+81357744372", "website": "https://nishiazabu-taku.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nishiazabu-taku", "description_en": "Back when there weren’t many sushi restaurants in Nishi-Azabu, the chef was determined to blaze a trail here. And ‘blaze a trail’ is basically what Taku means. The same trailblazing was what led him to be among the first sushi chefs to hire a sommelier, and to spread sushi culture in Hawaii. The variety of his omakase set meals, which start at 30 items, is eye-popping. Nigiri items alternate with drinking snacks. Sushi rice may be seasoned with white or red vinegar, depending on the fish topping—another trailblazing move." }, { "slug": "tenoshima", "name": "Tenoshima", "city": "Tokyo", "address": "2F, 1-3-21 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.671024, "longitude": 139.725138, "phone": "+81363162150", "website": "https://www.tenoshima.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tenoshima", "description_en": "Tenoshima is named after Teshima, the island where the chef’s father was born. As he wields his skills in the kitchen, he remains conscious of ingredients and techniques deeply rooted on the island. Nyumen, a savoury noodle soup, is prepared with dried sardine broth for a beloved taste of home. Using underused fish species supports both sustainability and the livelihoods of fishermen. Bozushi reflects his experience at Kyoto’s Kikunoi. Driven by the chef’s wealth of experience, Tenoshima is broadening the purview of Japanese cuisine." }, { "slug": "ten-masa", "name": "TEN-MASA", "city": "Tokyo", "address": "B1F, 3-16-13 Kamimeguro, Meguro-ku, Tokyo, 153-0051, Japan", "cuisine": "Japanese, Tempura", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.645878, "longitude": 139.695539, "phone": "+81363034005", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tenmasa-1194080", "description_en": "The chef’s parents ran a tempura shop, so he followed in their culinary footsteps. After learning the techniques from his father, he enhanced his wares with elements from other Japanese traditions to evoke colours and seasons that tempura can’t express on its own. ‘Ten-Masa Kaiseki’, as the chef calls his menu, strikes a balance between tempura and kaiseki. Dishes are served in the style of appetizers, soup, or sashimi, while tempura is prepared and served one piece at a time. In an elegant touch, haiku penned by the chef adorn the menu." }, { "slug": "sushi-yuki", "name": "Sushi Yuki", "city": "Tokyo", "address": "5-17-4 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.649819, "longitude": 139.720394, "phone": "+81362770468", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-yuki-1213818", "description_en": "Rice is cooked in a wide-brimmed pot called a hagama and mixed with rice vinegar to make pure white sushi rice. The streamlined shape of the nigiri sushi proclaims the chef’s pedigree. Sushi rice is an essential part of sushi, the chef explains, as the sourness gives the flavour presence. Careful attention is paid to temperature, to harmonise with the flavour of each sushi topping. The chef’s individuality and character inform every nigiri he crafts. The white interior and hinoki cypress counter give a crisp, dignified beauty. Integrity runs through everything here." }, { "slug": "lature", "name": "LATURE", "city": "Tokyo", "address": "B1F, 2-2-2 Shibuya, Shibuya-ku, Tokyo, 150-0002, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": true, "latitude": 35.660762, "longitude": 139.708599, "phone": "+81364505297", "website": "https://www.lature.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/lature", "description_en": "Takuto Murota procures ingredients himself, hunting game in the mountains and growing vegetables in his home garden. Harmonious coexistence with nature is the theme of his cooking and nowhere is this conviction more evident than in his game dishes. Meat is grilled, bones and entrails made into sauces; nothing edible is wasted. Venison blood macarons have become emblematic of LATURE. Classic cuisine with a touch of modern sensibility conveys respect for life." }, { "slug": "jo", "name": "JO", "city": "Tokyo", "address": "3F, 2-8-6 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "Beef", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.655587, "longitude": 139.734652, "phone": "+81334862929", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/jo", "description_en": "This restaurant is temporarily closed and plans to relocate around the end of July. The prix fixe menu is joyously imaginative and well balanced. An impressive range of beef cuts are served, each with its own method of preparation for most delicious effect. Seared rump locks in the flavour, slow-grilled tail is fragrant. Chateaubriand is reimagined as a cutlet sandwich; sirloin, served shabu-shabu style, is shorn of unnecessary fat; fillet is grilled over charcoal to a rosy red." }, { "slug": "dominique-bouchet-tokyo", "name": "Dominique Bouchet Tokyo", "city": "Tokyo", "address": "2F, 1-5-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.67479, "longitude": 139.767351, "phone": "+81362644477", "website": "https://www.dominique-bouchet.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/dominique-bouchet-1194086", "description_en": "A restaurant by Dominique Bouchet, an advocate of ‘tradition with progress’. The kitchen is entrusted to a Japanese chef. The two menus offer distinct concepts: ‘Générations’ expresses a particularly Japanese sense of seasonality through the ingredients, while ‘Héritage’ comprises specialities from his time in France, reflecting Bouchet’s desire to pass his legacy on to the next generation." }, { "slug": "tanimoto", "name": "Tanimoto", "city": "Tokyo", "address": "3F, 3-1 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.702223, "longitude": 139.741046, "phone": "+81363805797", "website": "https://tanimoto-kagurazaka.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tanimoto", "description_en": "Amid the refinement of a dignified tea arbour, the chef cooks with sincere devotion. His attentiveness derives from his early work at a ryotei, where he was a doorman in charge of footwear. Tanimoto’s forte is charcoal grilling, preparing each ingredient with the strictest attention. The meal ends with a generous lineup of various rice dishes including, white rice, takikomi-gohan and chazuke, followed by tea poured by the chef himself. The spirit of graceful service brings satisfaction to the depths of the soul." }, { "slug": "shinois", "name": "ShinoiS", "city": "Tokyo", "address": "2F, 4-2-7 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan", "cuisine": "Chinese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.639301, "longitude": 139.728182, "phone": "", "website": "https://shinois.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shinois", "description_en": "The chef, once dedicated solely to Cantonese cuisine, expanded his repertoire as he honed his craft in Hong Kong and Shanghai. Prix fixe menus incorporate traditions from regions across China, using ingredients selected from a broad purview. The chef focuses not only on seasoning but also on the natural flavours of the ingredients; dried abalone simmered in water alone testifies to his conviction. After dinner the chef serves Chinese tea, conveying gratitude to guests as he converses with them." }, { "slug": "sushidokoro-kiraku", "name": "Sushidokoro Kiraku", "city": "Tokyo", "address": "1-12-12 Kyodo, Setagaya-ku, Tokyo, 156-0052, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.650521, "longitude": 139.637221, "phone": "+81334291344", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushidokoro-kiraku", "description_en": "Reading the signs of the times, the third owner transformed this sushi restaurant, once known for its catering, into an omakase spot serving appetizers and nigiri. Despite the modern shift, traditional Edomae techniques like ageing, marinating, and curing the fish remain unchanged. The friendly chef creates a welcoming atmosphere, while his wife skilfully handles the grilled dishes. With meticulous craftsmanship and reasonable prices, it’s easy to see why this place is a local favourite." }, { "slug": "l-affinage", "name": "L'AFFINAGE", "city": "Tokyo", "address": "2F, 5-9-16 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.670183, "longitude": 139.764948, "phone": "+81362746541", "website": "https://laffinage.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-affinage", "description_en": "‘L’affinage’ means ‘maturation, ageing’. The name reflects the chef’s determination to mature as he ages, honing techniques accumulated over many years. Roasted and pan-fried dishes are complemented with sauces—a practice that is the very soul of French cuisine. Cooking methods inherited from generations past are tweaked to appeal to a modern clientele. Hometown cooking is refined and interlaced with distinctive touches, yielding a satisfyingly mature result." }, { "slug": "cycle-by-mauro-colagreco", "name": "CYCLE by Mauro Colagreco", "city": "Tokyo", "address": "1F, Otemachi One, 1-2-1 Otemachi, Chiyoda-ku, Tokyo, 100-0004, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.68734, "longitude": 139.76205, "phone": "+81365512885", "website": "https://cyclerestaurant.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/cycle-by-mauro-colagreco", "description_en": "‘Circular gastronomy’ from the chef of Mirazur in southern France. Prix fixe menus are composed from four themes—roots, leaves, flowers and fruits—expressing the beauty of nature and the cycle that happens in our world. The fare is modern French woven from Japanese ingredients, but it also beguiles with influences from the chef’s native Argentina, such as tapas and asado. Having stretched out his roots in southern France and budded leaves of creativity, the chef has blossomed in Otemachi." }, { "slug": "metis-roppongi", "name": "Mētis Roppongi", "city": "Tokyo", "address": "5-18-22 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.661115, "longitude": 139.736965, "phone": "+81355449778", "website": "https://metis-roppongi.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/metis-roppongi", "description_en": "Auspicious kumiko woodwork patterns, a counter lined with lacquered trays: the modern Japanese décor is in keeping with the culinary theme of ‘wakon yosai’ or ‘Japanese spirit with Western learning’. Cooking is mainly done over wood flame. Japanese seasons and ingredients, wrapped in French tradition and philosophy, all wreathed in the smoky aroma of firewood. Mētis is a goddess of wisdom in classical Greek mythology; perhaps she inspires the chef as he concentrates his own wisdom to weave delicious cuisine." }, { "slug": "zurriola", "name": "ZURRIOLA", "city": "Tokyo", "address": "4F, Kojun Bldg, 6-8-7 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Spanish, Contemporary", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.670064, "longitude": 139.762822, "phone": "+81332895331", "website": "https://zurriola.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/zurriola", "description_en": "Zurriola is the name of a beach in San Sebastián, in northern Spain’s Basque Country. By comparing and categorizing various elements like the ocean-surrounded environment and the use of charcoal and firewood, the chef has come to understand their connections and discovered many affinities between Spain and Japan. In his menu, caviar is smoked over grapevines; foie gras is infused with the aroma of Pedro Ximénez grapes. One man’s sensibility expressed through contemporary cuisine." }, { "slug": "jizozushi", "name": "Jizozushi", "city": "Tokyo", "address": "2F, 3-18-5 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.635353, "longitude": 139.720956, "phone": "+81334455301", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/jizozushi", "description_en": "The name derives from an image of a Jizo, the guardian spirit who looks over children, which the chef received from a Buddhist temple. The character for ‘sushi’ is an unusual choice, harking back to the fermented fish from which modern nigirizushi originated. The chef is deeply interested in literature and the classics. As snacks were not part of a sushi shop’s menu in the days of food stalls, the chef presents the range of toppings available before starting to form his sushi. Gizzard shad is moulded in the shape of the Edo-era Katsuyama hairstyle. In a relic of traditional practice, shrimp on sushi rice is paired with nori." }, { "slug": "l-eterre", "name": "L'ÉTERRE", "city": "Tokyo", "address": "2F, 3-6-53 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.700406, "longitude": 139.739624, "phone": "+81363881312", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-eterre", "description_en": "The name ‘L’ÉTERRE’ is a mashup of two French words: ‘l’éterne’ meaning ‘eternity’, and ‘la terre’ meaning ‘the earth’. It encapsulates the restaurant’s determination never to stop gathering the bounty of the earth and crafting delicious cuisine from it. Japan is a country surrounded by sea, and L’ÉTERRE makes full use of this, focusing on seafood dishes. Vegetables and meat highlight the abundance of their terroirs, grilled sometimes over charcoal or firewood, sometimes over straw. Time-honoured cooking methods are eternal as well." }, { "slug": "ginza-kitagawa", "name": "Ginza Kitagawa", "city": "Tokyo", "address": "3F, 2-10-11 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.672032, "longitude": 139.768331, "phone": "+81362642872", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-kitagawa", "description_en": "The young kitchen team is a blur of motion at this counter kappo establishment. Believing that dining should be fun, the owner greets guests warmly, fostering a congenial atmosphere. The menu sparkles with originality. Oil-cooked dishes, a must-try, extend beyond deep-fried foods. Tsukuri are par-cooked in oil, in a technique known as aburadoshi. Tempura is fried before your eyes, so their aroma and sizzle reach you before the food does. Kakiage, tempura shrimp over rice in a clay pot, draws the meal to a close." }, { "slug": "prunier", "name": "PRUNIER", "city": "Tokyo", "address": "2F, Tokyo Kaikan, 3-2-1 Marunouchi, Chiyoda-ku, Tokyo, 100-0005, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.677638, "longitude": 139.761455, "phone": "+815031343551", "website": "https://www.kaikan.co.jp/restaurant/prunier/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/prunier-1200289", "description_en": "PRUNIER is the main dining room of Tokyo Kaikan, a meeting-place cherished for generations. The décor conjures images of fish and flowing water, harking back to the restaurant’s earliest days when it specialised in seafood. Here you can enjoy modern French cuisine that reflects the shifting seasons, presented in an elegant setting. Sole bonne femme, handed down from generations of head chefs, keeps a tradition alive and well. Gracious service adds an extra touch to the meal." }, { "slug": "amarantos", "name": "amarantos", "city": "Tokyo", "address": "9F, 5-6-7 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.67096, "longitude": 139.763905, "phone": "+81362285041", "website": "https://www.amarantos2021.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/amarantos", "description_en": "The chef’s experience as a pâtissier is put to good use as he fuses a medley of ingredients into a harmonious whole. Guests watch with rapt attention as he works his kitchen and serves each item directly. As guests tuck into their meals with expressions of delight and exclamations of ‘Delicious!’, his joy is tangible. The true pleasure of countertop French dining." }, { "slug": "yakumo-uezu", "name": "Yakumo Uezu", "city": "Tokyo", "address": "1-3-9 Yakumo, Meguro-ku, Tokyo, 152-0023, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.618768, "longitude": 139.67426, "phone": "+81357269359", "website": "https://www.yakumo-uezu.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yakumo-uezu", "description_en": "In pursuit of a new expression of Japanese cuisine, the restaurant brings its own inventive ideas to the table. In the sashimi platter, each variety of seafood is paired with distinct seasonings and accompaniments. Inspired by the sauces of Western cuisine, grilled beef is served with smooth vegetable purées. The house’s credo, ‘onko-tokujitsu’, embodies a spirit of warmth, compassion and sincerity. That sincerity is evident in the way the chef approaches the work." }, { "slug": "ginza-kousui", "name": "Ginza Kousui", "city": "Tokyo", "address": "8F, 6-12-14 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.669181, "longitude": 139.764532, "phone": "+81359628053", "website": "https://ginza-kousui.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-kousui", "description_en": "Kousui reflects both the aspiration to reach ever greater heights and is an allusion to the Zen phrase ‘Shoju sennen no midori’, meaning ‘the pine that stays verdant for a thousand years’. Like the pine that remains ever green while constantly changing, the chef believes that continual change is essential to preserve what is timeless and good. With deep respect for tradition, he reflects the seasons and annual observances in his appetisers and hassun platters. Drawing inspiration from ingredients of his native Shizuoka, and from close ties with local producers, he crafts an imaginative menu that showcases his refined technique." }, { "slug": "oryori-tsuji", "name": "Oryori Tsuji", "city": "Tokyo", "address": "B1F, 3-3-9 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.657034, "longitude": 139.738844, "phone": "+815031459475", "website": "https://oryouritsuji.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/oryori-tsuji", "description_en": "A cypress counter in a room with adze-hewn ceilings and clay walls – an austere décor by which the proprietor sets the tone. ‘Simple fare’, says the menu, whose offerings avoid shows of splendour in favour of honest presentation. Sense of season flows entirely from the taste and aroma of the food. Sashimi wrapped in kombu, for example, or wanmono prepared with clear soup. Results are all the more impressive for the effort paid where few will notice. Natural flavours to calm the soul." }, { "slug": "sushi-miura", "name": "Sushi Miura", "city": "Tokyo", "address": "6-19-46 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.667722, "longitude": 139.733563, "phone": "+819088940020", "website": "https://sushimiura-japan.com", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-miura", "description_en": "Sit down at the counter, and the calligraphy on the wall catches the eye. A gift from the chef’s mentor, it reads ‘Jikishin’, meaning ‘true heart’, a Zen exhortation to disengage from worldly attachments and maintain a pure spirit unsullied by petty distractions. The omakase set menu begins with items reflecting the chef’s experience with Kyoto cuisine, then proceeds to sushi. The beguiling texture of the sushi rice, which leaves a lingering sweetness, derives from a combination of rice from both this year’s and last year’s harvests. Sushi moulded with unwavering conviction and an honest heart." }, { "slug": "mutsukari", "name": "Mutsukari", "city": "Tokyo", "address": "6F, 5-5-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.671792, "longitude": 139.763718, "phone": "+81355686266", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/mutsukari", "description_en": "The chef leads his team of cooks like the lead goose guiding its flock in flight. Clad in red armbands and snow-white kitchen uniforms, the kitchen team embodies the spirit of Japan. The accent on vegetables echoes the chef’s experience in shojin-ryori, the vegetarian regimen of Buddhist monks. Mutsukari’s repertoire varies widely, from ohitashi, a boiled vegetable side dish, and nikogori, jellied broth of meat or fish, to various deep-fried and grilled foods. Sashimi is dressed with a vinegar and nori jelly. Casual variations make for delightful idiosyncrasies." }, { "slug": "il-ristorante-niko-romito", "name": "Il Ristorante - Niko Romito", "city": "Tokyo", "address": "40F, Bvlgari Hotel Tokyo, 2-2-1 Yaesu, Chuo-ku, Tokyo, 104-0028, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.67962, "longitude": 139.769211, "phone": "+81362626624", "website": "https://www.bulgarihotels.com/ja_JP/tokyo/dining/il-ristorante-niko-romito", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/il-ristorante-niko-romito-1208307", "description_en": "A restaurant under the supervision of Niko Romito, whose unique philosophy is blazing a trail through the Italian culinary world. From the concept of ‘authentic yet contemporary’, Il Ristorante - Niko Romito brings together fare from every region of Italy. Vegetable soup is prepared without water; instead, moisture is extracted from the ingredients, yielding a pure expression of flavour. Spaghetti pomodoro features concentrated essence of tomato. The pursuit of the flavours and essence of Italy." }, { "slug": "ubuka", "name": "Ubuka", "city": "Tokyo", "address": "2-14 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan", "cuisine": "Crab Specialities", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.688643, "longitude": 139.722412, "phone": "+81333567270", "website": "https://ubuka.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ubuka", "description_en": "Love of shellfish above all else led the chef of Ubuka to tread the culinary path. He has done his homework, and the results show in a menu filled with crab and prawn suggestions. Some items follow kaiseki style, while others are Western in influence. Terrine of hair crab is an idea borrowed from French cuisine; fried prawns are immersed in sauce américaine. The meal concludes with crab and vegetables on rice cooked in an earthenware pot. Portions are generous to ensure guests can fully appreciate their shellfish. No wonder this restaurant is so busy." }, { "slug": "gucci-osteria-da-massimo-bottura-tokyo", "name": "Gucci Osteria da Massimo Bottura Tokyo", "city": "Tokyo", "address": "4F, 6-6-12 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Italian, Contemporary", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.670459, "longitude": 139.762079, "phone": "+81362646606", "website": "https://www.gucciosteria.com/ja/tokyo", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/gucci-osteria-da-massimo-bottura-1201836", "description_en": "A collaboration between two great Italian exports: fashion and fine dining. Gucci Osteria, a worldwide series of Italian contemporary restaurants, began with a handshake between a Florentine fashion creator and a celebrated chef from Modena. The result is a fusion between the magical world of Gucci, with its trademark green, and the avant-garde sensibilities of Massimo Bottura, a playful yet elegant cuisine that is always on the cutting edge of the times." }, { "slug": "biriyani-osawa", "name": "Biriyani Osawa", "city": "Tokyo", "address": "B1F, 1-15-12 Uchikanda, Chiyoda-ku, Tokyo, 101-0047, Japan", "cuisine": "Indian", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.69221, "longitude": 139.76607, "phone": "+81366879853", "website": "https://osawa.biriyani.co.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/biriyani-osawa", "description_en": "Once served in royal courts, biryani later became a beloved dish among the public. This rice dish, cooked with spices and various ingredients, is the restaurant’s sole offering—made with either mutton or chicken. The basmati rice is richly fragrant, with distinct, separate grains. Oil is used sparingly, to bring the umami of the ingredients and the flavours of the spices to the fore. Meal preparation is carefully timed so the biryani finishes cooking just as all guests are seated, ensuring everyone enjoys it in all its fresh-from-the-pot deliciousness. Passion and spirit imbue every dish." }, { "slug": "shutei-tanaka", "name": "Shutei Tanaka", "city": "Tokyo", "address": "3-25-7 Sumida, Sumida-ku, Tokyo, 131-0031, Japan", "cuisine": "Yakitori", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.731387, "longitude": 139.819549, "phone": "+81336176615", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shutei-tanaka", "description_en": "A competitive performance in yakitori run by two brothers, both hailing from other disciplines of Japanese cuisine. Dinner is served prix fixe, with the brothers taking turns serving. Chicken skewers are mainly served salted, keeping the focus on the flavour of the locally raised chicken. As the name ‘Shutei’, meaning something like pub, suggests, the neatly cut snacks and yakitori keep the sake going down smoothly. A number of choices are available for the final dish. Enjoy the ‘baton relay’ of the oyakodon, with the younger brother grilling the chicken and the elder brother wrapping it in egg." }, { "slug": "les-six", "name": "Les six", "city": "Tokyo", "address": "2F, 5-15-25 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.651815, "longitude": 139.722428, "phone": "+81368262764", "website": "https://lessix-hiroo-bistro.studio.site/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/les-six", "description_en": "The chef mixes his own sensibilities into cuisine rooted in French bistro fare. The blackboard menu is a medley of authentic dishes and à la carte items made with seasonal ingredients. Generally, an appetiser and a main course is the perfect amount, but some items can be ordered as half portions, so ask your server." }, { "slug": "ma-poule", "name": "Ma Poule", "city": "Tokyo", "address": "2-19-17 Nishikata, Bunkyo-ku, Tokyo, 113-0024, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.716254, "longitude": 139.757224, "phone": "+81338682518", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ma-poule", "description_en": "The chef opened a small restaurant, Ma Poule to celebrate the appeal of Jura, in eastern France. This region, with its beautiful forests, valleys and wetlands and its wonderful ingredients and people, made a profound impression on the chef. Chicken and morels in sauce vin jaune is a Jura dish in which the chef takes great pride. This dish is paired with specially produced yellow wine. The façade and interior, and even proprietress’s clothing, are yellow as well. A restaurant filled with love of Jura." }, { "slug": "les-copains-de-dominique-bouchet", "name": "Les Copains de DOMINIQUE BOUCHET", "city": "Tokyo", "address": "B1F, 5-1-8 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.671997, "longitude": 139.761755, "phone": "+81362646566", "website": "https://www.lescopains.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/les-copains-de-dominique-bouchet", "description_en": "A bistro by Dominique Bouchet. The theme is ‘bistronomy’: a bistro with added gastronomic enhancements. Favourites such as pâté en croûte and steak frites are everyday standards in France. Lobster macaroni is a Bouchet speciality that captures the hearts of Parisian epicures. Savour the profundity of French cuisine from popular fare to modern haute cuisine." }, { "slug": "washokuya-taichi", "name": "Washokuya Taichi", "city": "Tokyo", "address": "3-36-14 Kitasenzoku, Ota-ku, Tokyo, 145-0062, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.604993, "longitude": 139.685082, "phone": "+81364259122", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/washokuya-taichi", "description_en": "The generously portioned, inventive dishes reflect the chef’s desire to satisfy. The signature Taichi Salad is piled high with over 30 types of vegetable. Whether cut, grilled, steamed or fried, each dish is prepared to bring out the flavour of the ingredients. The seasonal specials listed on the blackboard are also inviting. In summer, fragrant roast corn with butter soy sauce is this restaurant’s speciality. Each season brings a reason to return." }, { "slug": "watabe", "name": "Watabe", "city": "Tokyo", "address": "1-9-14 Koishikawa, Bunkyo-ku, Tokyo, 112-0002, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.711314, "longitude": 139.752119, "phone": "+81338127448", "website": "https://unagiyawatabe.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/watabe", "description_en": "Watabe was founded as a fishmonger but morphed into a restaurant when it became known for the delicious eel the owner grilled at his shop. ‘Enma-ju’, which features both shirayaki, eel grilled without seasoning, and kabayaki, eel dipped and broiled in sweet sauce, served over rice in a box, is a tribute to Konnyaku-Enma, a deity enshrined in nearby Genkaku-ji Temple. In the evening, the menu takes on a distinctly French cast, with items such as terrine of kabayaki and foie gras and smoked eel with Brie de Meaux cheese. Eel cuisine Watabe style, with foundations in French cuisine, is the aim here." }, { "slug": "le-monde-gourmand", "name": "Le Monde Gourmand", "city": "Tokyo", "address": "2-17-15 Midorigaoka, Meguro-ku, Tokyo, 152-0034, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.608524, "longitude": 139.672178, "phone": "+81357268657", "website": "https://lemondegourmand.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/le-monde-gourmand", "description_en": "The chef is experienced in the gastronomic ways of both Tokyo and Paris. Intent on reaching new heights while broadening the base of French cuisine, he opened a bistro. He showcases his talents with items baked in pie pastry. Beef simmered in red wine and potato au gratin highlight the appeal of regional cuisines. ‘Le Monde Gourmand’ translates as ‘the world of the food lover’, and as the name suggests, this is the place to sample the world of fine dining in a casual setting." }, { "slug": "yakumo", "name": "YAKUMO", "city": "Tokyo", "address": "3-6-15 Higashiyama, Meguro-ku, Tokyo, 153-0043, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.65014, "longitude": 139.686847, "phone": "+81363033663", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yakumo", "description_en": "Customers flock to Yakumo for its famous wonton ramen. Two types of wonton, one with pork infused with the tang of ginger and the other with shrimp cooked to delightful texture, each play their part in the dish’s popularity. To enjoy both, order the special ‘Tokusei’ ramen. The choice of soups is ‘White dashi’ made with white soy sauce, ‘Black dashi’ using rich, dark soy sauce, and ‘Mix’, a mixture of the two. And choose from thin noodles or flat. This flexibility to tailor your order is a special pleasure of Yakumo." }, { "slug": "bramasole", "name": "BRAMASOLE", "city": "Tokyo", "address": "3-42-5 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.670999, "longitude": 139.713757, "phone": "+81364340615", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/bramasole", "description_en": "The chef honed his craft in multiple regions of Italy and the menu reflects this. Oven-baked aubergine and tomato, for example, was learned in Sicily in the south, while pasta in beef and pork ragù was acquired from Emilia-Romagna in the north. The menu is mainly à la carte, so that guests can sample his creations freely. Diners can choose long or short pasta according to preference." }, { "slug": "tohakuan-karibe", "name": "Tohakuan Karibe", "city": "Tokyo", "address": "4-23-19 Kasuya, Setagaya-ku, Tokyo, 157-0063, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.663492, "longitude": 139.602984, "phone": "+81368798998", "website": "http://touhakuan.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tohakuan-karibe", "description_en": "With the temperament of an artist, the chef places everything in its proper proportion. Gathering unpolished buckwheat from Nagano and Niigata, he grinds the two together, checking moisture by hand to produce nihachi and juwari noodles. Soba and broth are served in harmony: as seiro, accompanied by soup redolent of katsuobushi, or as kake, steeped in hot katsuobushi broth. Side dishes are soba-shop favourites, such as Pacific herring simmered for days or seafood and buckwheat flour wrapped in nori and deep-fried." }, { "slug": "t-astous", "name": "T'astous", "city": "Tokyo", "address": "2-5-21 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.649953, "longitude": 139.737004, "phone": "+81364354722", "website": "https://tastous.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/t-astous", "description_en": "T’astous presents as a ‘neo-bistro’, the sort of chic bistro you might find in Paris. Regional cooking arranged for a modern sensibility. The chef trained in the south of France, so he excels with foie gras and truffles that are this region’s gift to the world. The restaurant name is the word for a black-truffle canapé in the Cahors dialect. He expresses through his cuisine the wonder he felt upon tasting this delicacy in southwestern France." }, { "slug": "le-bistrot-des-bleus", "name": "le bistrot des bleus", "city": "Tokyo", "address": "2F, EAT PLAY WORKS, 5-4-16 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.650758, "longitude": 139.721829, "phone": "+81364477131", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/le-bistrot-des-bleus", "description_en": "The ‘blue’ of this ‘bistro of the blues’ refers to the blue in the French flag, which represents liberty. The young chef and sommelier enthusiastically pour out their passion for French cuisine. Home cooking from throughout France, such as choucroute and bouillabaisse, are available à la carte. Doors open at 3pm. Its location in a narrow restaurant row and the casual atmosphere within capture the bistro’s spirit of freedom." }, { "slug": "hatsuogawa", "name": "Hatsuogawa", "city": "Tokyo", "address": "2-8-4 Kaminarimon, Taito-ku, Tokyo, 111-0034, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.709758, "longitude": 139.794528, "phone": "+81338442723", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hatsuogawa", "description_en": "A veteran eel shop loved by Asakusa locals since the early years of the 20th century. The restaurant is named after the previous proprietor, Hatsutaro; by happy coincidence, ‘ogawa’ means ‘little river’, the favoured habitat of eels. The current proprietor’s wife runs the restaurant with her family, preparing kabayaki with a sauce recipe handed down from the founder. It is a pleasure to wait, enjoying appetizers with sake, while the chef grills your eel. The many ‘senjafuda’, slips of paper posted on shrine pillars by worshippers, attest to the shop’s many loyal customers." }, { "slug": "le-cabaret", "name": "Le cabaret", "city": "Tokyo", "address": "8-8 Motoyoyogicho, Shibuya-ku, Tokyo, 151-0062, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.670097, "longitude": 139.685344, "phone": "+81334697466", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/le-cabaret-1194236", "description_en": "A place to enjoy organic wine and bistro fare. The blackboard menu is filled with charcuterie such as salami and rillettes, a plentiful serving of crudités, and steak frites. Portions of this classic French cuisine are generous, perfect for sharing a plate. Signatures of wine growers who have visited the restaurant hang on the wall, telling a tale of ongoing exchange." }, { "slug": "rozzo-sicilia", "name": "ROZZO SICILIA", "city": "Tokyo", "address": "1-1-12 Shirokane, Minato-ku, Tokyo, 108-0072, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.646974, "longitude": 139.731756, "phone": "+81354471955", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/rozzo-sicilia", "description_en": "The largest island in the Mediterranean, Sicily has flourished for centuries as a hub of trade, so the cuisines of many lands have been passed down here. The unique local dishes that sprang up on this island captured the heart of ROZZO SICILIA’s chef. Authentic recipes are valued, including aubergine caponata, fennel and sardine pasta and seafood couscous. Lemon as an essential accompaniment is another traditional touch. The chef’s cherished goal is to craft flavours that remind Sicilians of home." }, { "slug": "ma-cuisine", "name": "Ma Cuisine", "city": "Tokyo", "address": "B1F, 1-2-14 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.660937, "longitude": 139.7267, "phone": "+81364554426", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ma-cuisine-1194175", "description_en": "Ratatouille, cassoulet, beef cheek simmered in red wine: familiar regional fare covers the blackboard menu. Special attention is paid to Tokushima pork, which stars in numerous menu entries. Taking pride in the ingredients’ flavours, the chef shares a passion in common with the producers he relies on. A full range of pork cuisine is available, including cutlets and charcuterie. Ingredients are lightly salted to bring out their flavour, and portions are generous. The traditions of French food culture on full display." }, { "slug": "yakitori-abe", "name": "Yakitori Abe", "city": "Tokyo", "address": "3-3-4 Kamiosaki, Shinagawa-ku, Tokyo, 141-0021, Japan", "cuisine": "Yakitori", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.633996, "longitude": 139.718071, "phone": "+81354229834", "website": "https://www.hikoei.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yakitori-abe", "description_en": "The omakase yakitori selections keep coming until you say ‘stop’. Tempo modulates in constant flux: flavours alternate from light to rich, and textures from firm to tender, punctuated with vegetables for variety. Sizes of pieces on skewers vary by cut of meat, accentuating the character of each. In a practice unique to Japan, the chef wears a headband fashioned from a twisted towel, his face a mask of concentration as he focuses on one skewer at a time. Putting his training of the next generation to good use, the chef runs a disciplined kitchen team." }, { "slug": "mejiro-shunkotei", "name": "Mejiro Shunkotei", "city": "Tokyo", "address": "2F, Trad Mejiro, 2-39-1 Mejiro, Toshima-ku, Tokyo, 171-0031, Japan", "cuisine": "Yoshoku", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.721514, "longitude": 139.70736, "phone": "+81359271606", "website": "https://shunkoutei.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/mejiro-shunkotei", "description_en": "‘Novel yet nostalgic Western food’ is the theme here. Hamburger steaks with dollops of demi-glace sauce and gratin dressed in silky smooth béchamel sauce are prepared in time-honoured ways, bringing back the flavours of the good old days. Decompression-prepared salad offers rich flavours and uniquely fresh textures. Unchanging methods combine with advanced cooking techniques declare a new approach to Western favourites." }, { "slug": "seki-hanare", "name": "Seki Hanare", "city": "Tokyo", "address": "3-1-3 Setagaya, Setagaya-ku, Tokyo, 154-0017, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.6428, "longitude": 139.649926, "phone": "+81354505870", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/seki-hanare", "description_en": "Creative dining focused on affinity with sake. Appetisers are served as a combination platter, the better to keep the libations flowing. Tsukuri feature ingenious arrangements of condiments. Uniquely, meat dishes are an indispensable part. Each dish is generous, making every morsel an unforgettable memory. The collection of sake and shochu, amassed on visits to breweries, is impressive; as the shop specialises in local tipples, the wine and whisky selection is also strictly Japanese." }, { "slug": "rei", "name": "REI", "city": "Tokyo", "address": "10-8 Motoyoyogicho, Shibuya-ku, Tokyo, 151-0062, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.670208, "longitude": 139.684517, "phone": "+81364168803", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/rei", "description_en": "The concept is ‘neo-machichuka’, ‘machichuka’ denoting an unpretentious neighbourhood Chinese restaurant and ‘neo’ referencing an upgrade for modern tastes. A culinary tune-up, so to speak, with the accent on changing aromas and textures. Red sea-bream salad, for example, is dressed with scorched rice for a smoky fragrance. Mouth-watering chicken, prepared in black vinegar to deepen the flavour, accentuates red pepper and nutty texture. Menu items are reassuringly familiar, yet each recipe harbours a novel twist." }, { "slug": "homemade-ramen-muginae", "name": "Homemade Ramen Muginae", "city": "Tokyo", "address": "6-11-10 Minamioi, Shinagawa-ku, Tokyo, 140-0013, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.590775, "longitude": 139.732803, "phone": "", "website": "https://muginae.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/homemade-ramen-muginae", "description_en": "One of the essential processes of wheat cultivation is treading the wheat. When the wheat plants bud, farmers tread them down so they grow up strong. The owner-chef named his shop Muginae, ‘wheat seedling’, as a prayer that it would grow as it overcame adversity, a hopeful shoot on the forest floor. Ramen, fragrant and homemade, has a smooth finish. Soup is seasoned with soy sauce, salt and dried sardines. Word has spread like wildfire, and now customers tread the streets of Minamioi from early morning for a cup of this restaurant’s delicious broth." }, { "slug": "l-amitie", "name": "L'AMITIE", "city": "Tokyo", "address": "2-9-12 Takadanobaba, Shinjuku-ku, Tokyo, 169-0075, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.712099, "longitude": 139.707969, "phone": "+81352725010", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-amitie-1194223", "description_en": "Apprenticing at a bistro in Paris, the chef was captivated by its lively energy. At L'AMITIE, he has put down roots in Takadanobaba with this intimate diner where you can feel like part of the daily life of France. Offerings include meat terrine À la campagne, cassoulet and beef cheek simmered in red wine. À la carte items are prepared for two, so you can enjoy sharing. Savour Gallic culinary culture and the ambience of the French countryside." }, { "slug": "tonkatsu-nanaido", "name": "Tonkatsu Nanaido", "city": "Tokyo", "address": "3-42-11 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "Tonkatsu", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.671805, "longitude": 139.713803, "phone": "+818081901331", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tonkatsu-nanaido", "description_en": "As a child, the chef was sometimes given tonkatsu as a special treat. That happy memory inspired him to open this tonkatsu restaurant. Insisting on meat rich with flavour, he uses name-brand pork only. A combination of chunky breadcrumbs and frying in relatively cool lard results in crisp batter and meat that turns succulent. Rice is cooked in clay pots, then transferred to round wooden tubs, bringing out the rice’s sweetness while preserving its fluffy plumpness. As the chef of a yakitori shop as well, he takes special pride in his chicken cutlets." }, { "slug": "edosoba-hosokawa", "name": "Edosoba Hosokawa", "city": "Tokyo", "address": "1-6-5 Kamezawa, Sumida-ku, Tokyo, 130-0014, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.696701, "longitude": 139.798036, "phone": "+81336261125", "website": "https://www.edosoba-hosokawa.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/edosoba-hosokawa", "description_en": "An old-school soba shop founded by a Katsushika-born chef. With ‘good food requires good ingredients’ as his credo, he scours Japan end-to-end to find the highest-quality buckwheat, vegetables and seafood. Among his à la carte offerings, he takes pride in temptations such as conger eel, either fried as tempura or simmered. Juwari soba, handmade from raw buckwheat flour, is fine and silky smooth. Everything here, from the crockery to the food to the interior, oozes old-time soba-shop charm. Amidst the old Edo ambience of Ryogoku, a food culture of deep roots and subtle traditions lives on." }, { "slug": "japanese-ramen-gokan", "name": "Japanese Ramen Gokan", "city": "Tokyo", "address": "2-57-2 Higashiikebukuro, Toshima-ku, Tokyo, 170-0013, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.732982, "longitude": 139.717911, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/japanese-ramen-gokan", "description_en": "The food looks great, the aroma whets the appetite, the flavour captivates: this ramen sets all five senses tingling. The word ‘Japanese’ in the shop’s name indicates that this is authentic Japan-made ramen; the name is written in Latin script to proclaim Japan’s comfort food to the world. Flavours of each region come together in a single bowl: salt ramen with shijimi and hamaguri clams; soy-sauce ramen with free-range chicken and kombu. Ceramic bowls handmade by a potter are used instead of porcelain. From ingredients to dining ware, the shop revisits the bounty and wonder of Japanese food culture." }, { "slug": "grill-grand", "name": "grill GRAND", "city": "Tokyo", "address": "3-24-6 Asakusa, Taito-ku, Tokyo, 111-0032, Japan", "cuisine": "Yoshoku", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.716956, "longitude": 139.797534, "phone": "+81338742351", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/grill-grand", "description_en": "Beloved in Asakusa for three generations, this yoshoku restaurant treats demi-glace sauce as the soul of its kitchen. The most popular dish here is beef stew. Omurice is served with a choice of demi-glace or ketchup, a nod to the legacy shared between the former chef and his guests. The restaurant’s logo, a medieval-style shield adorned with the French tricolour, was inspired by a gift from a regular — a gesture that speaks to the warmth and goodwill of Tokyo’s traditional neighbourhoods." }, { "slug": "torishige", "name": "Torishige", "city": "Tokyo", "address": "2-6-5 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan", "cuisine": "Pork", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.687987, "longitude": 139.698876, "phone": "+81333795188", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/torishige", "description_en": "This has been in operation since starting life as a food stall in the postwar years. An old photo on the first floor shows the original sign from those early days. The ‘Tori’ in Torishige reflects an earlier usage, when yakitori referred to pork as well as chicken skewers; ‘shige’ is in honour of the Prime Minister of that time, Shigeru Yoshida. In place of chopsticks, two bamboo skewers are used; meat-stuffed bell peppers are a tradition since the first generation. Beef was added by the second-generation chef; the use of rare cuts is an innovation by the current chef. In era after era, Torishige continues its success story." }, { "slug": "sasaki-seimenjo", "name": "Sasaki Seimenjo", "city": "Tokyo", "address": "4-26-10 Nishiogikita, Suginami-ku, Tokyo, 167-0042, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.708552, "longitude": 139.592358, "phone": "", "website": "https://sasakiseimenjo.shopinfo.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sasaki-seimenjo", "description_en": "The chef ’s aim is to create a ramen shop beloved by locals. He sources ingredients from greengrocers and butchers in Nishiogi, treasuring his interactions with local people. The distance from the train station is also a blessing, as neighbourhood schoolchildren and their families can be seen sitting shoulder-to-shoulder, happily slurping noodles. As befits the ‘Seimenjo’, or ‘noodle-maker’, in the name, his use of Japanese wheat is a selling point. In addition to standard thin noodles, he also offers flat noodles. The miso flavour is a much-anticipated treat in autumn and winter." }, { "slug": "iruca-tokyo", "name": "IRUCA TOKYO", "city": "Tokyo", "address": "4-12-12 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.664771, "longitude": 139.731691, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/iruca-tokyo", "description_en": "The chef displays his originality in each bowl as he pursues a unique interpretation of ramen. Broths of clam, spiny lobster, free-range chicken and beef combine to create a soup of satisfying depth. Paste of porcini mushrooms and truffles switches up the flavour of soy-sauce ramen. Salt ramen is infused with yuzu flavoured butter to impart a creamy fragrance. ‘Iruca’ comes from the Japanese for ‘dolphin’, a symbol of peace and a message of friendship to spread across the oceans." }, { "slug": "osobano-kouga", "name": "Osobano Kouga", "city": "Tokyo", "address": "2-14-5 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.660055, "longitude": 139.722767, "phone": "+81337976860", "website": "https://osobanokouga.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/osobano-kouga", "description_en": "Taste sake and snacks while dining on soba. Think of the culture of the soba shop, the beloved essence of Edo popular culture, plunked down near Nishi-Azabu Intersection for the modern generation to enjoy, and you have the atmosphere of Osobano Kouga. Evenings bring prix fixe presentations that encourage you to linger over cups of sake. Tensui, tempura soba with the soba removed, is an old-timey snack. Soba in season and appetisers of vegetable or fish of the day are a delight." }, { "slug": "kinoshita", "name": "Kinoshita", "city": "Tokyo", "address": "3-37-1 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.681813, "longitude": 139.69341, "phone": "+81333765336", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kinoshita-1197753", "description_en": "Prix fixe is the rule here, but with plenty of room for choice. Traditional fare includes favourites such as pâté de campagne, smoked salmon and roast lamb. Standard dishes are always on the menu, constantly being improved as the chef hones his skills with each dish. The chef prepares his creations in silence, the very picture of the craftsman, pouring his passion into simple French cuisine that brings out the native goodness of the ingredients." }, { "slug": "cristiano-s", "name": "Cristiano's", "city": "Tokyo", "address": "1-51-10 Tomigaya Shibuya-ku, Tokyo, 151-0063, Japan", "cuisine": "Portuguese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.668592, "longitude": 139.689062, "phone": "+81357900909", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/cristiano-s", "description_en": "Japan and Portugal built a friendship during the Nanban trading era that has never faltered. The two countries share a culinary culture of fish and rice and a love of local cooking enjoyed at the family table. Items served include tempura octopus, char-grilled sardines, takikomi-gohan and gruel-like risotto. There’s also an extensive menu of à la carte options. Like the Portuguese wine, this fare is meant to be shared." }, { "slug": "sushidokoro-shigeru", "name": "Sushidokoro Shigeru", "city": "Tokyo", "address": "15 Funamachi, Shinjuku-ku, Tokyo, 160-0006, Japan", "cuisine": "Sushi", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.691759, "longitude": 139.721697, "phone": "+81332261588", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushidokoro-shigeru", "description_en": "The chef chose to hang his noren in his native Shinjuku out of his passion to offer ‘a sushi restaurant for the masses’, where guests can enjoy themselves in a casual atmosphere. For many diners, the draw is the omakase set menus. Putting to work his experience across various genres of Japanese cuisine, the chef begins the meal with steamed items, followed by grilled and simmered dishes. As he prepares nigiri sushi, the chef’s knife work is quick, practiced and sure. ‘Torotaku’, a dish of beaten tuna and pickled daikon, is a perennial favourite. The customer-oriented use of high-quality food at reasonable prices is welcome." }, { "slug": "there-is-ramen", "name": "there is ramen", "city": "Tokyo", "address": "3-10-16 Amanuma, Suginami-ku, Tokyo, 167-0032, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.70737, "longitude": 139.618381, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/there-is-ramen", "description_en": "The soup accentuates the umami of the meats with the flavour of dried sardines; if you’re looking for soup with a unique and beguiling taste, you’ve found it here. Chashumen, ramen topped with roasted pork, is so covered in pork slices that they hide the noodles. Rice is available as an extra with the ramen, so try placing some of the roasted pork on top of it to make chashudon, roast-pork rice. Impressive and satisfying indeed, as if to say there is ramen here." }, { "slug": "yakitori-sanka", "name": "Yakitori SANKA", "city": "Tokyo", "address": "2F, 64-4 Yaraicho, Shinjuku-ku, Tokyo, 162-0805, Japan", "cuisine": "Yakitori", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.703438, "longitude": 139.732869, "phone": "+81362650108", "website": "https://www.yakitori-sanka.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yakitori-sanka", "description_en": "A former hairdresser, the chef puts his skills with scissors to good use. Chicken for yakitori is cut along the fibres, making skewers that are pleasing to the eye. Salt is applied with the precision of a hairstylist, creating a symphony of flavours that feels meticulously crafted. While favouring chicken from Kochi Prefecture, the chef chooses the producing region according to the cut. Skill and beauty, fused in yakitori—be sure to give it a try." }, { "slug": "ramen-break-beats", "name": "Ramen Break Beats", "city": "Tokyo", "address": "4-21-19 Meguro, Meguro-ku, Tokyo, 153-0063, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.633515, "longitude": 139.698778, "phone": "", "website": "https://ramenbreakbeats.wixsite.com/my-site-1", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ramen-break-beats", "description_en": "The chef was a DJ in a former life, and the technique he applied in that calling, break beats, informs both the name of the restaurant and the music piped through the dining room. The signature dish is soy-sauce ramen, which owes its beautiful presentation and clear soup to careful preparation of the noodles. The purity of the broth delights the palate from the first mouthful. With rhythmic tempo, you’ll reel in the noodles and drink every drop of soup before you know it. A beat-driven bowl that hit big in Meguro." }, { "slug": "kuhara", "name": "Kuhara", "city": "Tokyo", "address": "2-25-38 Higashi, Shibuya-ku, Tokyo, 150-0011, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.65356, "longitude": 139.707711, "phone": "+815055963472", "website": "https://k-kuhara.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/koryori-kuhara", "description_en": "The friendly couple who run Kuhara—the chef a disciple of Japanese cuisine, the proprietress a welcoming figure in kappo wear—make us instantly feel at home. The signature fare is duck. In addition to salt-grilled duck, they offer chilled breast stew in summer, and a hot duck stew called jibuni in winter. Dried baby fish with soy and pepper on rice and Kokusho miso soup of root vegetables are must-try items. Unripe pepper is gathered by the couple and their children when they visit her hometown in Tochigi Prefecture. Kokusho miso soup brings back memories for the chef, who sampled it when he applied to a restaurant specialising in shojin ryori." }, { "slug": "tachigui-sushi-tonari", "name": "Tachigui Sushi Tonari", "city": "Tokyo", "address": "2F, 2-8-7 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "Sushi", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.655547, "longitude": 139.734852, "phone": "+81364539950", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tachigui-sushi-tonari", "description_en": "Sushi Tonari means ‘sushi next door’, and indeed Tachigui Sushi Tonari is tucked away next to its flagship restaurant. The intimate space, quick turnover and experience of the youthful staff achieve a comfortable informality. Ordering is refreshingly casual, too: requesting one piece at a time is fine. The prevailing theme is ‘vinegar and sushi’. Rice seasoned with rice vinegar harmonises beautifully with the oil of the fish. Reservations, orders and billing are all managed on a digital system. Standing and eating, Edo’s street-stall dining culture, updated for the modern era." }, { "slug": "tempura-kakiage-yukimura", "name": "Tempura Kakiage Yukimura", "city": "Tokyo", "address": "6-13-13 Shimbashi, Minato-ku, Tokyo, 105-0004, Japan", "cuisine": "Tempura", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.661982, "longitude": 139.75356, "phone": "+81367215343", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-kakiage-yukimura", "description_en": "‘Cheerful, fun, exciting’ sums up the credo of the owner-chef. The convivial atmosphere and friendly service attracts customers of every generation. The menu reflects this positive attitude, with bowls of rice with toppings, teishoku set meals and à la carte items available at both lunch and dinner. The dish of fame is the kakiage-don, a bowl of rice loaded up with shrimp. The chef treasures the advice he learned as an apprentice: ‘Offer top-rate food at third-rate prices’. He’s always smiling, trading jokes with his guests." }, { "slug": "sobakiri-suzuki", "name": "Sobakiri Suzuki", "city": "Tokyo", "address": "4-43-32 Minamioizumi, Nerima-ku, Tokyo, 178-0064, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.746817, "longitude": 139.572337, "phone": "+81353872010", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sobakiri-suzuki", "description_en": "Tucked away in a quiet residential neighbourhood, this soba shop welcomes guests only at lunchtime. The interior is done entirely in natural materials such as wood and stone, lending a homespun feel. Service is friendly and welcoming, placing the heart at ease. The menu consists solely of sobazen a set meal including fine soba noodles, appetisers, and soba-gaki. For those who prefer something sweet, the soba-gaki can be substituted with soba zenzai, a red bean soup made with the same buckwheat dough in dessert form. Quantities are limited so reservations are a must and can be made by phone from around 9:30 a.m. on the day." }, { "slug": "teuchisoba-jiyusan", "name": "Teuchisoba Jiyusan", "city": "Tokyo", "address": "3-1-4 Eharacho, Nakano-ku, Tokyo, 165-0023, Japan", "cuisine": "Soba", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.729935, "longitude": 139.677122, "phone": "", "website": "https://jiyusan.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/teuchisoba-jiyusan", "description_en": "‘Jiyusan’ is a shop on Mejiro Street. The name is a play on the street’s old name, ‘Jusanken-dori’. Delicately thin seiro soba, made purely from buckwheat served on a wicker tray, offers a pleasing finish. Inaka soba is stone-ground by hand, one grain at a time using a pestle and mortar, and delivers a rich, deep flavour. Appetisers, patiently prepared using techniques the chef learned during his apprenticeship, set the tone—such as shrimp prepared in miso and grilled, or herring fillet simmered slowly over several days." }, { "slug": "gigio", "name": "Gigio", "city": "Tokyo", "address": "4-24-19 Wakabayashi, Setagaya-ku, Tokyo, 154-0023, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.644595, "longitude": 139.654755, "phone": "+81368054949", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/gigio", "description_en": "A trattoria where à la carte dining is encouraged with a comprehensive menu of regional cuisines. Pici served with tomato ragú laden with garlic and vegetable sformato are all flavours learned in the Italian countryside. A marble bar counter and Tuscan-style stone walls create a stylish space inspired by interiors in Tuscany. Steps from Shoin Shrine, this is Italian food culture with deep roots in daily life." }, { "slug": "sobakappo-nagano", "name": "Sobakappo Nagano", "city": "Tokyo", "address": "2-20-6 Higashimukojima, Sumida-ku, Tokyo, 131-0032, Japan", "cuisine": "Soba", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.719268, "longitude": 139.814993, "phone": "+81366750167", "website": "https://soba-kappou-nagano.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sobakappo-nagano", "description_en": "The name ‘Sobakappo’ encapsulates the chef’s career. He draws on his experience in Japanese cuisine to patiently craft stews and salads of cooked vegetables. Combination platters feature an impressive variety of small dishes designed to complement sake, including simmered herring in sweet soy sauce and marinated grilled shrimp. Soba comes in two varieties: seiro soba served on a wickerwork tray or coarse-ground soba. Noodles are made differently according to terroir, accentuating differences in flavour. A soba apprenticeship: laughing, struggling and loving with soba." }, { "slug": "teuchi-asama", "name": "Teuchi Asama", "city": "Tokyo", "address": "2-13-7 Kamimeguro, Meguro-ku, Tokyo, 153-0051, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.64274, "longitude": 139.698022, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/teuchi-asama", "description_en": "The inclusion of ‘teuchi’ in the shop’s name reflects the distinctive quality of its handmade noodles—flat and springy. Dough is prepared daily and rested overnight, capturing the full flavour of the wheat. Noodles are cut when orders are placed, then kneaded to vary the texture. Mellow, flavoursome soup combines broth of chicken and seafood with ‘kaeshi’, a blend of soy sauce, sugar and mirin. Time and hard work deepen the flavour of each bowlful." }, { "slug": "yaesu-unagi-hashimoto", "name": "Yaesu Unagi Hashimoto", "city": "Tokyo", "address": "1-5-10 Yaesu, Chuo-ku, Tokyo, 103-0028, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.681677, "longitude": 139.771301, "phone": "+815018086166", "website": "https://www.unahashi.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yaesu-unagi-hashimoto", "description_en": "An old wooden sign catches the eye: ‘Unagi – eat this, and there is no need for medicine.’ This reflects the founder’s belief in eel as a nourishing food. The fourth-generation chef honours tradition while adapting to the present. The Unatsugu-ju carries the spirit of passing eel culture to the future, with efforts to release juvenile eels into the sea to replenish wild stocks. In step with the times, a counter seat offers a view of the craftsmen at work." }, { "slug": "tachiguisushi-sushikawa", "name": "Tachiguisushi Sushikawa", "city": "Tokyo", "address": "1-62-6 Sasazuka, Shibuya-ku, Tokyo, 151-0073, Japan", "cuisine": "Sushi", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.67279, "longitude": 139.662367, "phone": "+819092603611", "website": "https://www.sushikawa.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tachiguisushi-sushikawa", "description_en": "Sushi got its start as hawker food that flourished in Edo (old Tokyo). To impart a feeling for that culture, Tachiguisushi Sushikawa is a standup sushi bar (and is what the name means). No drinking snacks; this is nigiri only, which you can order piece by piece according to your taste. Sushi toppings display an old-school craftsmanship. The chef harbours doubts about the recent trend of taking sushi up-market, which is why he recreated the atmosphere of a real-deal, no-nonsense sushi joint. A sushi local where regulars come to chat with the chef." }, { "slug": "wokotote", "name": "wokotote", "city": "Tokyo", "address": "2-35-1 Nezu, Bunkyo-ku, Tokyo, 113-0031, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.720302, "longitude": 139.763506, "phone": "+81358342144", "website": "https://wokotote-nezu.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/wokotote", "description_en": "The chef studied the art of kaiseki multi-course meals. In addition to omakase set meals, he serves prix fixe meals to which à la carte items can be added, so diners can enjoy Japanese cuisine as they please. Sashimi is accompanied by a dipping sauce of malted rice and fish sauce; mixed platters of drinking snacks include grilled and fried items prepared with care. The shop name is inspired by grammatical particles used to form sentences in Japanese. Cuisine, people, drinks and interior blend agreeably together, so relax and let time flow by." }, { "slug": "lien", "name": "Lien", "city": "Tokyo", "address": "3-5-22 Ikejiri, Setagaya-ku, Tokyo, 154-0001, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.651263, "longitude": 139.681147, "phone": "+81364138552", "website": "https://lienfrench.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/lien", "description_en": "‘Lien’ is French for ‘connection’. The chef, a native of Aomori Prefecture, uses both ingredients and crockery from that region of northern Honshu. Serving salmon from the Tsugaru Strait and Aomori Shamorock chicken on Tsugaru Kanayama Yaki pottery, the chef connects guests with producers through his cuisine. The comprehensive prix fixe menu is imbued with this sense of human connection. ‘Lien’ may mean a feeling of connection, but it also means a bond." }, { "slug": "mochibuta-tonkatsu-taiyo", "name": "Mochibuta Tonkatsu Taiyo", "city": "Tokyo", "address": "3-22-7 Koyama, Shinagawa-ku, Tokyo, 142-0062, Japan", "cuisine": "Tonkatsu", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.618815, "longitude": 139.706435, "phone": "+81337861464", "website": "https://mochibutataiyou.web.fc2.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/mochibuta-tonkatsu-taiyo", "description_en": "The shop takes such pride in the quality of its pork—Mochibuta, a domestic pork known for its tender meat and light, clean-flavoured fat—that the brand is in the name of the restaurant. Pork is deep-fried in vegetable oil, on a low flame at a leisurely pace, for a light texture. The chef is a study in undivided concentration as he hovers over his pots. Tonjiru pork soup is generously full of ingredients. The location is next to Musashikoyama Shopping Street, famed for its long arcade. Reservations are accepted for evenings." }, { "slug": "ponta-honke", "name": "Ponta Honke", "city": "Tokyo", "address": "3-23-3 Ueno, Taito-ku, Tokyo, 110-0005, Japan", "cuisine": "Yoshoku", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.70631, "longitude": 139.773007, "phone": "+81338312351", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ponta-honke", "description_en": "Since its inception in 1905, this Western restaurant has been run by four generations of the same family. The chef’s famous cutlet is deep-fried in lard carefully trimmed from the pork he will fry. Everything is done by hand, as it has been from the first generation. The youthful energy and practiced skill of the chef is evident in every detail, even down to the hand-chopped cabbage. Traditional flavours and skills testify to his mettle. Delicious fare and the gentle ambience of a family enterprise make everyone feel at home." }, { "slug": "tonkatsu-enraku", "name": "Tonkatsu Enraku", "city": "Tokyo", "address": "6-1-4 Ikegami, Ota-ku, Tokyo, 146-0082, Japan", "cuisine": "Tonkatsu", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.57294, "longitude": 139.704233, "phone": "+81337548243", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tonkatsu-enraku", "description_en": "The veteran owner-chef has devoted his life to tonkatsu pork cutlets. As he fries pork loin and fillet, he concentrates on the changing colour of the coatings and the hiss of oil in the copper pot. Cabbage is chopped by hand as the pork sizzles. Deft, precise movements calculated with the final result in mind reassure guests. Craftsmanship learned the old-fashioned way, through patient repetition of the master’s lessons, reflects a stance of uncompromising commitment." }, { "slug": "katchar-batchar", "name": "Katchar Batchar", "city": "Tokyo", "address": "2F, 3-2-10 Minamiotsuka, Toshima-ku, Tokyo, 170-0005, Japan", "cuisine": "Indian", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.727287, "longitude": 139.729481, "phone": "+81359545551", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/katchar-batchar", "description_en": "From the north, butter chicken; from the west, pork vindaloo; shrimp curry from the south – such a lineup of flavours from every region of India adds breadth to the joy that is Indian cooking. Tandoori chicken and vegetables are cooked using the radiant heat of a tandoor. For spices, the basic triad is cumin, coriander and turmeric. To keep the flavours of meats and vegetables at the fore, the number of spices is kept to a minimum." }, { "slug": "los-reyes-magos", "name": "Los Reyes Magos", "city": "Tokyo", "address": "5-55-7 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan", "cuisine": "Spanish", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.677867, "longitude": 139.692365, "phone": "+81334698231", "website": "https://www.los-reyes-magos.net/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/los-reyes-magos", "description_en": "The second-generation chef passes on the Catalonian cuisine that the first-generation chef acquired in Barcelona. Salad of sardines and egg like grandma used to make honours the memory of this couple’s mentors. Dried cod and parsley sauce and homemade sausages convey the flavours of Catalonia, while the well-worn pots attest to the popularity of the paella. Cuisine interwoven with warm memories echoes the journey this restaurant has traced." }, { "slug": "matsunozushi", "name": "Matsunozushi", "city": "Tokyo", "address": "2-16-12 Minaminagasaki, Toshima-ku, Tokyo, 171-0052, Japan", "cuisine": "Sushi", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.726117, "longitude": 139.690794, "phone": "+81339513588", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/matsunozushi", "description_en": "Sushi items lined up inside a glass display case ooze Showa-era ambience. A sushi shop of the old school, and that’s how the chef likes it. Cutting and serving the sushi himself, the chef offers everything from omakase set menus to à la carte. Tuna is marinated in soy sauce; conger eel is coated in a thick, sweet eel sauce; and egg is served ‘kurakake’ or ‘saddle-style’: layered into a cake and split over a bite-sized mound of vinegared rice. The character for ‘sushi’ combines the characters for ‘fish’ and ‘delicious’. The pursuit of essential Edo style expresses the chef’s pride in his craft better than any words." }, { "slug": "lanbroa", "name": "LANBRoA", "city": "Tokyo", "address": "3-11-15 Yoga, Setagaya-ku, Tokyo, 158-0097, Japan", "cuisine": "Spanish", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.628673, "longitude": 139.636268, "phone": "+81364327017", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/lanbroa", "description_en": "The menu lists dishes from every corner of Spain, every one a precious memory of the chef. The preponderance of Basque dishes reflects her attendance of a cooking school in San Sebastián and apprenticeship at a restaurant there. We start with pintxo (pinchos), an apt choice for the Spanish pub atmosphere. Piquillo pepper stuffed with dried and salted cod, squid simmered in its ink and other Basque-country favourites are faithfully reproduced here. Experience the food culture of Spain." }, { "slug": "hashimoto", "name": "Hashimoto", "city": "Tokyo", "address": "2-5-7 Suido, Bunkyo-ku, Tokyo, 112-0005, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.709277, "longitude": 139.736306, "phone": "+81338114850", "website": "https://www.unagi-hashimoto.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hashimoto", "description_en": "The hiragana character ‘u’ (for unagi, ‘eel’) emblazons the lantern hanging outside this old-style detached house, while the fluttering noren proudly proclaims ‘Founded in 1835’. Preserving Hashimoto, a family business in continuous operation since the days of the shogunate, is the sixth-generation chef. Classic Edo-style grilled eel is served, prepared with a tare sauce passed down through generations. While we wait for our ‘Unaju’, broiled eel with rice in a lacquered box, a variety of skewers arrive to delight us, including grilled eel liver, ribs, and fin rich with its flavour." }, { "slug": "tonkatsu-hinata", "name": "Tonkatsu Hinata", "city": "Tokyo", "address": "2-13-9 Takadanobaba, Shinjuku-ku, Tokyo, 169-0075, Japan", "cuisine": "Tonkatsu", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.712956, "longitude": 139.707493, "phone": "+81363802424", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tonkatsu-hinata", "description_en": "Tonkatsu Hinata sources pork from two prestigious brands with different flavour profiles. Both are selected for the sweetness of their fat, tender meat, pleasantly firm texture, and abundant flavour. The shop buys pig carcasses whole, so it can offer a wide variety of cuts, including not only loin and tenderloin but also prime rib and rump. Order the evening prix fixe meal and you’ll enjoy the privilege of tasting rarer cuts— rump cap, pork jowl and eye-of-round— fried one after another." }, { "slug": "soba-osame", "name": "Soba Osame", "city": "Tokyo", "address": "3-21-5 Shimochiai, Shinjuku-ku, Tokyo, 161-0033, Japan", "cuisine": "Soba", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.722628, "longitude": 139.701032, "phone": "+81369082362", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/soba-osame", "description_en": "With close cooperation with food producers as his creed, the chef devotes himself to his 100% buckwheat juwari soba. He only uses ingredients native to Japan, to convey the charm of old-school soba. Depending where his ingredients come from, his soba may be served on a wickerwork tray, and may be either coarse-ground or ground with husks included. His inquiring mind drives him to check each day’s soba, adjusting thickness and serving temperature according to its nature. His diligent application is raising soba to new levels, as his many regulars would agree." }, { "slug": "negima", "name": "Negima", "city": "Tokyo", "address": "B1F, 2-31-19 Kitaotsuka, Toshima-ku, Tokyo, 170-0004, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.734057, "longitude": 139.729926, "phone": "+818087398566", "website": "https://negimakitaike.gorp.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/negima", "description_en": "Negima-nabe, a tuna and spring onion stew, is a tradition handed down since the days of the shoguns. At a time when lean meat was treasured, this stew was contrived as a way of lightening the texture of toro, the fatty cut of tuna. Enchanted with Edo-era cooking, the proprietress of Negima revived it. True to original recipes, the dish uses neither kombu nor mirin. The meal ends with ‘pepper rice’, a dish of fresh-cooked rice seasoned with broth from the pot and pepper. Sample the pure cooking that true Edo-ites have always loved." }, { "slug": "shokudo-wata", "name": "Shokudo Wata", "city": "Tokyo", "address": "1-19-11 Shinjuku, Shinjuku-ku, Tokyo, 160-0022, Japan", "cuisine": "Izakaya, Japanese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.689798, "longitude": 139.713012, "phone": "+81368227907", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shokudo-wata", "description_en": "Putting to work his experience studying authentic Japanese cuisine, the chef opened this restaurant as an izakaya where people will drop in as part of their daily lives. A warm and gentle light spreads through the restaurant and into the street through wood-framed windows. Conceived to be enjoyed casually, the flavours in the simple fare are deep and complex. In the unassuming interior, one dish follows another, each prepared with painstaking attention to detail. Maybe this is the meaning of luxury within the everyday." }, { "slug": "la-bettola-da-ochiai", "name": "LA BETTOLA da Ochiai", "city": "Tokyo", "address": "1-21-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.672764, "longitude": 139.771142, "phone": "+81335675656", "website": "https://www.la-bettola.co.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/la-bettola-da-ochiai", "description_en": "‘La Bettola’ is Italian for ‘the dining hall’. With its casual atmosphere and fare that is good value for money, this trattoria draws throngs of guests day after day. The menu is crammed with regional cuisines and seasonal dishes. The prix fixe selection allows a choice of items—you’ll find it hard to make up your mind. For the appetiser, we recommend the combination platter, generous in both portions and variety. Sea urchin spaghetti is a perennial favourite." }, { "slug": "hamacho-kaneko", "name": "Hamacho Kaneko", "city": "Tokyo", "address": "3-7-3 Nihombashihamacho, Chuo-ku, Tokyo, 103-0007, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.684005, "longitude": 139.788273, "phone": "+81342913303", "website": "https://www.hamachokaneko.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hamacho-kaneko", "description_en": "The chef loves the culture of soba-mae, which refers to enjoying sake and snacks before the soba arrives. A full range of drinking snacks are available to tempt you, including baked devil’s tongue coated with miso, and simmered beef sinew. Tempura varies with the seasons, ranging from shrimp and conger eel to edible wild plants, young sweetfish, mushroom and oyster. Soba is 100% buckwheat noodles, cut thin. Dipping sauces are varied as well, including sesame, grated yam and curry. Meoto, meaning ‘married couple’ is a popular dish combining soba with udon." }, { "slug": "meishan", "name": "Meishan", "city": "Tokyo", "address": "37-39 Yokoteramachi, Shinjuku-ku, Tokyo, 162-0831, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.701196, "longitude": 139.73633, "phone": "+81332602658", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/meishan", "description_en": "Two sisters run this Sichuan restaurant, the elder tending flame and wok in the kitchen, the younger serving guests plates of steaming fare. Stir-fried vegetables, served with pickled vegetables and fermented tofu, are home-style favourites. Steamed chicken and mapo tofu use spices to bring out the flavours of the ingredients. Framed Chinese paper-cutout art adorns the walls; the music of the erhu sets the mood. The reverence for Chinese culture and food is unmistakable." }, { "slug": "bistro-glouton", "name": "BISTRO GLOUTON", "city": "Tokyo", "address": "2-33-7 Ikejiri, Setagaya-ku, Tokyo, 154-0001, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.648675, "longitude": 139.682312, "phone": "+81334105517", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/bistro-glouton", "description_en": "From down a back alley in Ikejiri, light beckons from a counter bistro. Draw closer and a crowded blackboard lists such a range of items, from French regional cuisine to Western-influenced dishes like hamburger steaks and croquettes, that you’ll hardly be able to choose. The menu doesn’t change, to keep quality consistent and high. ‘Glouton’ refers to someone who enjoys their food whole-heartedly. Every item here will tickle your fancy, and once you’ve sampled the food here, you’ll want to return." }, { "slug": "trattoria-buca-massimo", "name": "TRATTORIA BUCA'MASSIMO", "city": "Tokyo", "address": "1-24-11 Tomioka, Koto-ku, Tokyo, 135-0047, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.670349, "longitude": 139.798513, "phone": "+81358099022", "website": "https://bucamassimo.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/trattoria-buca-massimo", "description_en": "‘A backstreet Italian eatery’ is how this trattoria bills itself. The chef professes his love of Tuscany through his cooking, which includes crostini of chicken-liver paste; beef tripe simmered in the Florentine style; Pici, akin to a thick spaghetti, in tomato ragú is a Sienese primo piatto. The meat elegantly grilled over charcoal flame is best enjoyed with a bottle of red wine." }, { "slug": "jeeten", "name": "jeeten", "city": "Tokyo", "address": "3-2-3 Nishihara, Shibuya-ku, Tokyo, 151-0066, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.670403, "longitude": 139.68257, "phone": "+81334699333", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/jeeten", "description_en": "The billboard says ‘Chinese home cooking, Yoshida style’ and refers to nourishing Chinese food, based on yakuzen (medicinal food). Having experienced the healing power of Chinese cuisine, the owner-chef strives to devise dishes that restore bodily vigour. Helpful comments on the menu detail the effects of each, such as how mapo tofu stimulates the appetite, or sweet and sour pork with black vinegar relieves fatigue. The Beatles and other classics play in the background, making everyone feel at home." }, { "slug": "katsuyoshi", "name": "Katsuyoshi", "city": "Tokyo", "address": "3-4-11 Nihombashiningyocho, Chuo-ku, Tokyo, 103-0013, Japan", "cuisine": "Tonkatsu", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.686215, "longitude": 139.781217, "phone": "+81362310641", "website": "https://www.katuyoshi.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/katsuyoshi", "description_en": "You’ll find Katsuyoshi in a back-alley of Ningyocho. The interior of the shop, a refurbished traditional home, uses recycled wood to convey a retro feel. In the kitchen, you’ll see two copper pots. When deep-frying pork cutlets, the owner-chef uses hotter oil for some dishes and cooler oil for others. Fried seafood morsels such as scallop and tiger prawn are popular. If you get a seat at the counter, you can watch the chef’s work, which starts with preparing the meat." }, { "slug": "onigiri-asakusa-yadoroku", "name": "Onigiri Asakusa Yadoroku", "city": "Tokyo", "address": "3-9-10 Asakusa, Taito-ku, Tokyo, 111-0032, Japan", "cuisine": "Onigiri", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.716906, "longitude": 139.794753, "phone": "+81338741615", "website": "https://onigiriyadoroku.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/onigiri-asakusa-yadoroku", "description_en": "This family has been serving onigiri in Asakusa for three generations. Ingredients are arrayed inside a glass case, as at a sushi shop, to be formed into onigiri on the spot. Offerings range from salmon and dried plum to rarer items such as herring roe pickled in sake lees and opossum shrimp preserved and simmered in sweetened soy sauce. Offering a wide range of ingredients allows customers to choose based on their physical condition; the area was once home to numerous bars and pubs, so customers would drop in for morsels to soothe constitutions punished by a night on the town." }, { "slug": "sushi-yoshino", "name": "Sushi Yoshino", "city": "Tokyo", "address": "B1F, 2-30-2 Chuo, Nakano-ku, Tokyo, 164-0011, Japan", "cuisine": "Sushi", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.697528, "longitude": 139.679189, "phone": "+81333718426", "website": "https://www.s-susiyosino.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-yoshino", "description_en": "The founder of Sushi Yoshino was once an apprentice at a well-known sushi restaurant in Tokyo’s Kyobashi district. When he became independent, he inherited the shop name, and now his heir and son have hung out their shingle together. Sushi toppings prepared in the old-school way are paired with sushi rice made with red vinegar. The shop captivates with the spirit of a true sushi restaurant. Lighting is used effectively in view of the basement location and the long counter of zelkova wood is a striking feature. Enjoy craftsmanship in both the sushi and the décor." }, { "slug": "l-as", "name": "L'AS", "city": "Tokyo", "address": "4-16-3 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "French, Contemporary", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.666014, "longitude": 139.717125, "phone": "+818033104058", "website": "https://las-minamiaoyama.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-as", "description_en": "Simple yet refined fare, enjoyed in a casual setting. Keen to make French cuisine familiar to his clientele, the chef offers great taste at a reasonable price. Guests can enjoy their meals as if they were gathered around their own dinner tables. The chef changes the menu monthly, greeting diners with something different each time they visit. Cooks also bring dishes to tables for a seamlessly integrated dining experience." }, { "slug": "tensuke", "name": "Tensuke", "city": "Tokyo", "address": "3-22-7 Koenjikita, Suginami-ku, Tokyo, 166-0002, Japan", "cuisine": "Tempura", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.705867, "longitude": 139.64872, "phone": "+81332238505", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tensuke", "description_en": "The lines that form outside Tensuke at lunchtime are a part of the Koenji landscape. Inside, one voice after another calls for the ‘Egg Lunch’. Accompanying the speciality of deep-fried egg on rice, tempura items are fried in a set order. Another speciality is the performance of the chef, who tosses the eggshells in the air in poses worthy of a kabuki actor. The idea is to make the waiting time fun, too. Deep-fried eggs fill mouths with yolk and smiles." }, { "slug": "il-ballond-oro", "name": "IL BALLOND'ORO", "city": "Tokyo", "address": "1-24-10 Ebisu, Shibuya-ku, Tokyo, 150-0013, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.646608, "longitude": 139.715464, "phone": "+81354228977", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/il-ballond-oro", "description_en": "The walls are adorned with commemorative photographs and uniforms of Italian football players. The trattoria is named after the Ballon d'Or award presented to the top football players. The chef’s “Golden Risotto” glistens with the colour of saffron and is a testament to his past dreams of becoming a pro footballer. The menu is full of traditional dishes picked up from his travels throughout Italy from north to south." }, { "slug": "asakusa-hirayama", "name": "Asakusa Hirayama", "city": "Tokyo", "address": "1-3-14 Nishiasakusa, Taito-ku, Tokyo, 111-0035, Japan", "cuisine": "Soba", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.710706, "longitude": 139.789854, "phone": "+81358306857", "website": "https://asakusa-hirayama.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/asakusa-hirayama", "description_en": "Asakusa Hirayama hangs out its shop curtain near Kappabashi; the calligraphy is done by the chef’s grandmother, a calligraphy teacher, expressing her joy in her grandson becoming an independent restaurateur. The counter seating harks back to his background as a kappo cook and his cheerful demeanour makes guests feel welcome. Soba is preceded by standards like jellied broth of conger eel or stew of duck breast. Tempura items are deep-fried one by one, as good as you’d find in a tempura specialty shop. The 100% buckwheat soba noodles, prepared with homemade flour made with unpolished buckwheat, are richly flavoursome." }, { "slug": "ginza-katsukami-ii", "name": "GINZA KATSUKAMI II", "city": "Tokyo", "address": "4F, Kojun Bldg, 6-8-7 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Tonkatsu", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.670064, "longitude": 139.762822, "phone": "+81362646775", "website": "https://katsukami.com/ginza-katsukami_jp_02.html", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-katsukami-ii", "description_en": "Service at this tonkatsu restaurant is prix fixe only. Along with the familiar fillet and pork loin cutlets, you’ll find rare cuts such as rump and round tip, fried one slice at a time. Several name-brand pork varieties are available to taste and compare, each one tender and succulent. A few unexpected entries, such as minced pork burgers, add whimsy into the mix. It’s a concept that makes sense: unique prix fixe menus of tonkatsu, each item served piping hot from the kitchen." }, { "slug": "yoshoku-edoya", "name": "Yoshoku Edoya", "city": "Tokyo", "address": "6-6-1 Shirokane, Minato-ku, Tokyo, 108-0072, Japan", "cuisine": "Yoshoku", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.644408, "longitude": 139.725583, "phone": "+81367219885", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yoshoku-edoya", "description_en": "Yoshoku Edoya traces its establishment to1954, when its founder, having studied Western cuisine, converted a Japanese confectionery shop into a restaurant – it still bears the name it had at its founding. The perennial favourite here is hamburger steak, served with a generous helping of demi-glace and topped with a fried egg. The skills with which the beef is kneaded and grilled to lock in juices are those of a master craftsman. Flavours of the good old days make perfect companions for rice. Yoshoku Edoya honors both its own culinary heritage and the traditions of Western-style Japanese cuisine." }, { "slug": "ginza-haru-chan-ramen", "name": "Ginza HARU CHAN Ramen", "city": "Tokyo", "address": "3-11-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.67082, "longitude": 139.768831, "phone": "+81362606088", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-haru-chan-ramen", "description_en": "The chef, known to all as Haru-chan, pours all her energies into her shio ramen. The clear broth of pork and dried sardines is poured to the rim of the bowl. The colours of green onion, nori and wheat bran ‘flowers’ floating in wisps of pork fat make a comforting sight. Noodles are pounded flat for a satisfyingly plump texture. Roasted pork fillet, simmered with the soup, brings the whole dish together. To stay close to the community it serves, the restaurant remains open even between lunch and dinner times." }, { "slug": "shinrakuki", "name": "Shinrakuki", "city": "Tokyo", "address": "2-7 Wakaba, Shinjuku-ku, Tokyo, 160-0011, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.685578, "longitude": 139.723891, "phone": "+81363800423", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shinrakuki", "description_en": "‘Hong Kong cuisine and organic wine’ sums up the concept. We recommend ordering Cantonese flame-broiled items to start. Meat is suspended over an open hearth for patient roasting. On the grill, meat is skewered or hung from special hooks and cooked over direct flame. Pork cuts and duck are sweetened with honey or malt sugar and seasoned with soy sauce or Chinese five-spice powder, which condense the umami as the meat broils. The steamed whole grouper and the pigeon pickled in tamari soy sauce are offered by advance reservation only." }, { "slug": "ramen-matsui", "name": "RAMEN MATSUI", "city": "Tokyo", "address": "4-25-10 Yotsuya, Shinjuku-ku, Tokyo, 160-0004, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.689095, "longitude": 139.715487, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ramen-matsui", "description_en": "The husband boils the noodles; the wife garnishes them with spring onion and fermented bamboo shoots. Between them, they bring alpha and omega together to complete each bowl of ramen. Flavours are based on soy sauce, salt and dried sardines. To bring out the aroma, pure rice sake is added to chicken or seafood dashi soup stock. Several types of fragrant oil are used, deepening the flavour experience. Kombu kelp, scallops and wheat flour, all from Hokkaido, infuse the husband’s love of his homeland." }, { "slug": "mejiro-zorome", "name": "Mejiro Zorome", "city": "Tokyo", "address": "B1F, 3-3-1 Mejiro, Toshima-ku, Tokyo, 171-0031, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.721552, "longitude": 139.706358, "phone": "+81369083653", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/mejiro-zorome", "description_en": "Unagi are dressed, skewered and grilled over high-grade charcoal. From the counter seats, the whole series of cooking scenes can be observed. The unagi are kept alive in purifying tanks until they are dressed, then dipped three times in sauce and grilled Edo-style. Sauce is used sparingly, letting the flavour of the fish speak for itself. Rice cooked somewhat firm, and freshly ground sansho pepper deliver a distinctive touch. Skilful restraint shows in the short steaming time and sparing use of sauce." }, { "slug": "yamato", "name": "YAMATO", "city": "Tokyo", "address": "16-3 Nihombashitomizawacho, Chuo-ku, Tokyo, 103-0006, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.688123, "longitude": 139.784335, "phone": "+81336618010", "website": "https://www.8010tokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yamato-1194199", "description_en": "Here the speciality is chargrilled vegetables and seafood. Guests gather around the hearth and charcoal brazier to enjoy the rising aroma of the seafood and vegetables while savouring sake. Among the favourites are the large clams and dried, salted ichiyaboshi fish. Seasonal delicacies like bamboo shoots and mushrooms are also available. The proprietress expertly handles the grilling duties, carefully tending to the charcoal fire. ‘Yamato’ is the name of her family's river fish shop, serving as the inspiration for the owner's charcoal cooking." }, { "slug": "shiosoba-jiku", "name": "Shiosoba Jiku", "city": "Tokyo", "address": "4-14-7 Takaidohigashi, Suginami-ku, Tokyo, 168-0072, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.689738, "longitude": 139.618974, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shiosoba-jiku", "description_en": "The chef heard the call to the culinary life one day while riding his father’s motorcycle on a long tour around the Seto Inland Sea. When he happened upon a ramen shop along the way, the taste of the salty soba touched his soul. He combines a clear seafood broth with homemade noodles crafted with aroma in mind. The ceiling decoration recalls the roof of an old-time food stall, honouring how ramen culture spread in his native Hiroshima Prefecture." }, { "slug": "le-nougat", "name": "Le Nougat", "city": "Tokyo", "address": "6-12-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.669271, "longitude": 139.764924, "phone": "+81362545105", "website": "https://www.lenougat.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/le-nougat", "description_en": "The restaurant’s name is inspired by a chanson song. Inside, red bench seating, French movie posters and chanson playing in the background all recreate the feel of a Paris bistro. The menu is an assemblage of French village fare. Each plateful serves two, encouraging sharing. With an extensive list of wines from every region of France, many available by the glass, you can delight in the experience of pairing your dish with wines of the same region." }, { "slug": "sushi-mikata", "name": "Sushi Mikata", "city": "Tokyo", "address": "4-1-4 Mita, Minato-ku, Tokyo, 108-0073, Japan", "cuisine": "Sushi", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.647756, "longitude": 139.741381, "phone": "+817083404141", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-mikata", "description_en": "The origins of Sushi Mikata go back to a standup sushi bar the chef went to with his father when he was a boy. Aiming to be a place where people could drop in casually for sushi, he emulated this standup format. Guests can order in amounts as small as one piece at a time. Both fish and vinegared-rice portions are generous, to impart the delightful feeling of filling one’s mouth. The chef runs Sushi Mikata with his wife, whose rolled Japanese-style omelettes are a hit with customers. The good-humoured banter between husband and wife keeps the atmosphere light." }, { "slug": "katsuo-shokudo", "name": "Katsuo Shokudo", "city": "Tokyo", "address": "B1F, 7-12 Uguisudanicho, Shibuya-ku, Tokyo, 150-0032, Japan", "cuisine": "Japanese", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.654087, "longitude": 139.702122, "phone": "+81368775324", "website": "https://www.katsuoshokudo.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/katsuo-shokudo", "description_en": "The eye is drawn to the shaver placed at the centre of the counter. The chef first encountered katsuobushi through the deliciousness of miso soup prepared by her grandmother. Overlaying her own image with that of her grandmother, she gently encloses the katsuobushi in both hands and shaves it with affection. Bonito is the star of the set menu: a main dish of grilled bonito, shaved bonito on rice, and miso soup made with bonito broth. The chef spreads the wonders of Japanese food culture while sharing the tales behind katsuobushi." }, { "slug": "lauburu", "name": "LAUBURU", "city": "Tokyo", "address": "6-8-18 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.659959, "longitude": 139.716589, "phone": "+81334981314", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/lauburu", "description_en": "The number ‘64’ on the door refers to France’s 64th department: Pyrénées-Atlantiques, in the Basque Country. A devotee of pork culture, Shinichiro Sakurai is a lover of all things Basque, especially its pork cuisine. Having learned from charcuterie, Chef Sakurai places pork dishes front and centre: pâté and pig’s-head terrine as appetisers, boudin noir as a main dish. The Basque spirit lives and breathes in this back alley off Kotto-dori Street." }, { "slug": "ramenya-toy-box", "name": "Ramenya Toy Box", "city": "Tokyo", "address": "1-1-3 Higashinippori, Arakawa-ku, Tokyo, 116-0014, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.731118, "longitude": 139.792083, "phone": "+81364583664", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ramenya-toy-box", "description_en": "The chef’s starting point is the ramen his grandmother cooked for him when he was a child. He added ‘Toy Box’ to the name because he wanted to create ramen that holds the same excitement for his guests as a box of toys does for a child. Soy sauce ramen, the shop’s flagship offering, is constantly tinkered with to improve it. In search of a depth of gustatory experience, over 10 types of soy sauce are combined in the broth. Yet the ramen is a dish of simple happiness; noodles from the good old days." }, { "slug": "noura", "name": "noura", "city": "Tokyo", "address": "4-10-6 Asakusa, Taito-ku, Tokyo, 111-0032, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.718455, "longitude": 139.797106, "phone": "+81364581255", "website": "https://www.noura0815.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/noura", "description_en": "The name means ‘behind’, as in ‘behind the MICHELIN two-star restaurant out front’. In contrast to HOMMAGE, the purveyor of creative cuisine, noura is a homelike bistro that sticks to the basics. French onion soup, fish quenelle and duck confit are some of the French regional dishes on offer. Steak frîtes, a French comfort food, are a crowd-pleaser. This is French food culture for everyday life." }, { "slug": "chukasoba-ginza-hachigou", "name": "Chukasoba Ginza Hachigou", "city": "Tokyo", "address": "3-14-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.670563, "longitude": 139.770185, "phone": "", "website": "https://katsumoto-japan.com/ginza_hachigou.html", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/chukasoba-ginza-hachigo", "description_en": "Aiming to provide a full-course meal in a bowl, the chef infuses Chinese soba with his experience in French cuisine for a unique touch. Most revolutionary is the absence of sauce. The soup is crafted by extracting flavours as if for a consommé and then perfectly balancing them with the saltiness of cured ham. The wontons are filled with a paste of foie gras and truffles. He combines all the Western ingredients he has mastered over the years into a single bowl." }, { "slug": "sosakumenkobo-nakiryu", "name": "Sosakumenkobo NAKIRYU", "city": "Tokyo", "address": "2-34-4 Minamiotsuka, Toshima-ku, Tokyo, 170-0005, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.728677, "longitude": 139.730345, "phone": "+81363041811", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sosakumenkobo-nakiryu", "description_en": "‘Nakiryu’ means ‘roaring dragon’. The name is rich with meaning: it’s a reference to the dragon of Yakushido Hall in the Nikko Toshogu Shrine, to hopes for business growth, and to the couple who craft bowls of ramen together in perfect sync, both born in the Year of the Dragon. Dandan noodles create a synergy of flavours—layering meat miso, Chinese sesame paste, and chilli oil for a deep, amplified umami. Soy-sauce ramen owes its elegant flavour to its soup, drawn from whole chicken and oysters. À la carte items such as steamed chicken with spicy sauce and shrimp wontons exemplify experience with Chinese cuisine." }, { "slug": "soba-tajima", "name": "Soba Tajima", "city": "Tokyo", "address": "3-8-6 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.654728, "longitude": 139.726132, "phone": "+81334456617", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/soba-tajima", "description_en": "A soba shop well stocked with vegetable cuisine in season. From the varied and extensive menu, choose an assortment of small items as well as vegetable dishes, and cap the meal with the soba of your choice. The surfeit of options can be bewildering but of course you can order soba one plate at a time. If you arrive at lunchtime, set menus of rice dishes await you as well. Seasoned staff serve with practiced skill and grace, welcoming you like a local no matter when you visit." }, { "slug": "falo", "name": "falò", "city": "Tokyo", "address": "B1F, 14-10 Daikanyamacho, Shibuya-ku, Tokyo, 150-0034, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.650023, "longitude": 139.704283, "phone": "+81364550206", "website": "https://www.instagram.com/falo_daikanyama/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/falo", "description_en": "The counter kitchen arrayed around a hearth suggests an open-air bonfire. The eyes are riveted to the chef as he grills the meat, throwing charcoal on the fire. The use of grilling close to the flame, grilling over an open hearth and directly placing ingredients on the charcoal, brings the ingredients and brightly burning charcoal into a tight embrace. Porchetta, patiently cooked for over an hour, is a popular item. Straw-grilled fish and foil-grilled vegetables whet curiosity and appetite. The chef works with practiced ease, laser-focused on the foodstuffs." }, { "slug": "tompachitei", "name": "Tompachitei", "city": "Tokyo", "address": "4-3-4 Ueno, Taito-ku, Tokyo, 110-0005, Japan", "cuisine": "Tonkatsu", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.708414, "longitude": 139.773726, "phone": "+81338314209", "website": "https://x.com/tompachitei", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tompachitei", "description_en": "This popular spot lies in a back-alley near Ameya-Yokocho. Defending the restaurant’s noren is its third-generation chef, who grew up in this part of Ueno but sharpened his skills in Europe. Tonkatsu here is primarily pork loin cutlets. Applying his knowledge of Western techniques, the chef fries thick cuts of pork in relatively cool lard over a gentle flame. With rock salt, Worcestershire sauce, tonkatsu sauce and soy sauce on offer, it’s fun to compare how each tastes. Be prepared to queue first." }, { "slug": "sennomago", "name": "Sennomago", "city": "Tokyo", "address": "4-4-2 Nishiogikita, Suginami-ku, Tokyo, 167-0042, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.706387, "longitude": 139.595811, "phone": "+81333904808", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sennomago", "description_en": "The chef devotes himself to good health through a balanced diet, using Chinese medicines as seasoning to serve food that is salutary for both mind and body. Vegetables from his native Oita are grown by natural methods, making them gentle to the constitution. At dinner, there is a wide range of à la carte dishes, leaning toward Sichuan and Shanghai influences. The chef allows himself an individual take with the mapo tofu: drawing on a wealth of experience, he offers a choice of Sichuan, aged doubanjiang (Chinese broad bean chili paste) and salt. Lunchtime set menus are also popular." }, { "slug": "kyorakutei", "name": "Kyorakutei", "city": "Tokyo", "address": "3-6 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.700778, "longitude": 139.739514, "phone": "+81332693233", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kyorakutei", "description_en": "The queue forms before the doors open. The reason for Kyorakutei’s popularity is the extensive menu, with drinks and snacks to sample between bites of soba. It’s great to visit any time, whether day or evening. Tempura choices are also abundant, and guests can order combination platters or individual items according to preference. Buckwheat is sourced from the chef’s native Aizu, with a focus on delivering the flavour of cold inaka soba (thick soba made with whole buckwheat) with a pleasing finish. Tomato soba, the early summer speciality, is worth waiting for." }, { "slug": "shinjiko-shijimi-chukasoba-kohaku", "name": "Shinjiko Shijimi Chukasoba Kohaku", "city": "Tokyo", "address": "2-1-3 Nishirokugo, Ota-ku, Tokyo, 144-0056, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.551272, "longitude": 139.711199, "phone": "+81366900893", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shinjiko-shijimi-chukasoba-kohaku", "description_en": "After taking over his mother’s restaurant, the owner-chef opened his doors in the town where he was born and raised. The key to the flavour lies in the shijimi clams from Lake Shinji in Shimane Prefecture, after which the restaurant is named. The soup utilizes the umami of the shellfish’s succinic acid. To enjoy the true taste of the broth, we recommend the salt-flavoured option. The names of the fishermen who caught each day's clams are written on the blackboard, showing respect for both ingredients and producers." }, { "slug": "ittoan", "name": "Ittoan", "city": "Tokyo", "address": "2-16-10 Higashijujo, Kita-ku, Tokyo, 114-0001, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.763091, "longitude": 139.728912, "phone": "+81369033833", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ittoan", "description_en": "The chef helps out on farms all over Japan, forming bonds of trust with farmers. If you’re interested in the differences among various kinds of soba, we recommend the ‘Sanshu Seiro’, three kinds of soba served on a wickerwork tray. He grinds and kneads each soba differently according to type and region of origin, so the character of each shines through. Sometimes, the chef says, he mixes coarse-ground and fine-ground soba from the same region. His tireless curiosity yields a never-ending variety of flavours." }, { "slug": "audace", "name": "AUDACE", "city": "Tokyo", "address": "3-8-1 Kamimeguro, Meguro-ku, Tokyo, 153-0051, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.64477, "longitude": 139.697899, "phone": "+81364512146", "website": "https://audace.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/audace", "description_en": "Guests gather around one large table and the kitchen and dining room meld into one as the sounds and aromas of cooking drift on the air. The menu features hometown cooking with touches of originality. Veal in tuna sauce is enlivened with saffron; gorgonzola and green peppers are added to pasta with tomato sauce. Mains such as beef and pork are grilled simply over charcoal." }, { "slug": "sugita", "name": "Sugita", "city": "Tokyo", "address": "3-8-3 Kotobuki, Taito-ku, Tokyo, 111-0042, Japan", "cuisine": "Tonkatsu", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.706397, "longitude": 139.79104, "phone": "+81338445529", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sugita", "description_en": "‘Tonkatsu is food for the masses’, explains the second-generation chef, as he aims to serve up fare that is familiar and comforting. Copper pots polished till gleaming and plain wooden counters display a craftsman’s spirit. Two pots are used: one containing hot oil and the other cooler oil. Pork loin is shorn of extra fat and thinly battered. Tonkatsu is the star attraction, so no meat is added to the pork miso soup. As the chef works, a photo of his father in chef’s whites watches over him." }, { "slug": "hoppers", "name": "HOPPERS", "city": "Tokyo", "address": "7-1 Nihombashikabutocho, Chuo-ku, Tokyo, 103-0026, Japan", "cuisine": "Sri Lankan", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.681353, "longitude": 139.778125, "phone": "+81368901547", "website": "https://hoppers.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hoppers-1206470", "description_en": "Love of spices inspires the chef of this house of Sri Lankan cuisine. When he says the national dish of Sri Lanka is ‘rice and curry’, he doesn’t just mean rice with curry. The phrase refers specifically to a set menu of several types of curry, side dishes, and rice. In keeping with tradition, the curry is made with Maldive fish, a type of shaved bonito. Distinctively, the rice is a mixture of basmati rice and Japanese rice." }, { "slug": "alceppo", "name": "AlCeppo", "city": "Tokyo", "address": "2F, 1-25-32 Shirokane, Minato-ku, Tokyo, 108-0072, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.644588, "longitude": 139.731574, "phone": "+81354241331", "website": "http://al-ceppo2021.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/alceppo", "description_en": "Italy and Japan have much in common: a geography elongated north to south, for example, and a balance of four seasons. The features of both countries inform the menu of AlCeppo. From his experience touring the length and breadth of Italy, the chef expresses the local cuisine of each region through seasonal ingredients. From spring to summer, the fare of southern Italy is offered, typically focusing on fish and vegetables dressed in olive oil. From autumn to winter, northern cooking, such as mushrooms and stewed game, becomes the focus. A joy to visit in every season." }, { "slug": "dialogue", "name": "DIALOGUE", "city": "Tokyo", "address": "3-23-21 Kitazawa, Setagaya-ku, Tokyo, 155-0031, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.664959, "longitude": 139.669812, "phone": "+81368048820", "website": "https://dialoguefrench.wixsite.com/home", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/dialogue-1200268", "description_en": "Since the days of their apprenticeship, the chef and sommelier have encouraged each other through friendly rivalry. Their decision to locate DIALOGUE in a residential area stems from their desire to become a familiar face to the region. Lunches are prix fixe; dinners, à la carte. Much-loved French standards populate the menu. True to its name, the restaurant offers a sprawling menu in hopes that the choices available will stimulate conversation. The fun of choosing and the joy of tasting bring hearts together." }, { "slug": "arroceria-la-panza", "name": "ARROCERÍA La Panza", "city": "Tokyo", "address": "1-15-8 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Spanish", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.673366, "longitude": 139.770106, "phone": "+81362286793", "website": "https://www.vandk.jp/restaurant/arrocerialapanza/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/arroceria-la-panza", "description_en": "This restaurant specialises in Spanish rice cuisine. Sample rice dishes from every region of Spain: paella, said to be from Valencia; clams and rice cooked in a clay pot, from Basque Country; and caldero, rice simmered in an iron pot, from Mar Menor. Gathering around a table and sharing the same pot captures the joy of Spanish food culture. The range of appetisers, including dry-cured ham and tapas, is impressive. ‘Panza’ means ‘pot belly’, and you’re sure to leave satisfied in both stomach and soul." }, { "slug": "osteria-da-k-kappa", "name": "Osteria da K. [káppa]", "city": "Tokyo", "address": "5F, 8-7-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.668851, "longitude": 139.761527, "phone": "+81362746620", "website": "https://ginzakappa.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/osteria-da-k-kappa", "description_en": "An osteria presented by a sushi shop. After apprenticing in Italy, the chef helped out at a sushi restaurant before taking charge here. Seafood, procured from the chef’s personal sources, catches the eye. Cut ends of abalone and fish make a seafood ragù for pasta, born from meals prepared for employees. Acqua pazza is enhanced with kombu water for an even more delicious dish. Cuisine that brings out the best in the ingredients, backed by the skills of Italy and Japan." }, { "slug": "arroceria-sal-y-amor", "name": "Arrocería Sal y Amor", "city": "Tokyo", "address": "B1F, 12-19 Daikanyamacho, Shibuya-ku, Tokyo, 150-0034, Japan", "cuisine": "Spanish", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.65085, "longitude": 139.703514, "phone": "+81354286488", "website": "https://www.vandk.jp/restaurant/arroceriasalyamor/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/arroceria-sal-y-amor", "description_en": "Folk songs play in the background of the exotic interior as dishes are ordered in Spanish all around you. An arroceron is a restaurant specialising in rice dishes. In addition to the familiar ‘paella’, here you’ll find ‘meloso’, a dish similar to risotto; ‘caldoso’, a dish of rice in broth; and a great variety of other offerings. Rice, the must-have ingredient for every dish, is a carefully selected, Japan-grown brand. Foods of Japan and Spain, brought together by rice." }, { "slug": "santosham", "name": "SANTOSHAM", "city": "Tokyo", "address": "2F, 3-2 Kandaogawamachi, Chiyoda-ku, Tokyo, 101-0052, Japan", "cuisine": "Indian", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.694763, "longitude": 139.762667, "phone": "+815036972547", "website": "https://santosham.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/santosham", "description_en": "The cuisine of Kerala, a state on India’s southwest coast, takes the limelight here. The owner-couple, along with a chef from Kerala, are consummate ambassadors for the appeal of this culinary discipline. The sweetness of coconut, the pungency of curry leaves and the flavour of black pepper are standout features. Kerala is a coastal state, so seafood features prominently. Santosham means ‘happiness’ in the Malayalam language; the name is a prayer that good food and happiness will go hand in hand here." }, { "slug": "bistrot-vivienne", "name": "Bistrot Vivienne", "city": "Tokyo", "address": "4-13-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.669678, "longitude": 139.768817, "phone": "+81362732830", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/bistrot-vivienne", "description_en": "A bistro run by a sommelier and chef. Keen to impart a sense of everyday life in France, the partners focus on charcuterie and hometown cooking. Populating the menu are delights such as cassoulet, quenelle and beef cheek simmered in wine. Respecting the classics, dishes baked in pie pastry are also included. In keeping with the regional tenor of the bistro, wines of every region are here for the asking; pair them with dishes of the same region for the consummate mariage." }, { "slug": "hibino-chukashokudo", "name": "Hibino Chukashokudo", "city": "Tokyo", "address": "1-33-11 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.669108, "longitude": 139.680787, "phone": "+81357909655", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hibino-chukashokudo", "description_en": "Inside a modern space enveloped in the warmth of wood, the concept is togetherness, complementing daily life in Yoyogi Uehara. Based on Sichuan and Cantonese cuisines, the restaurant offers set meals like mapo tofu and boiled chicken during the day, and an à la carte menu in the evening. Like side dishes at home, the small dishes allow you to sample a variety of flavours. The whole crispy chicken is perfect for sharing. Friendly service makes for a pleasant experience." }, { "slug": "scaglia", "name": "scaglia", "city": "Tokyo", "address": "6-39-1 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.704148, "longitude": 139.735576, "phone": "+81355792959", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/scaglia", "description_en": "The name means ‘fish scales’, and this restaurant is all about fish. Preparations are simple—carpaccio, soup, char-grilling—keeping the emphasis on the ingredients. Having apprenticed in Liguria, a region of Italy that faces the Mediterranean Sea, the chef shows his skill in his seafood pastas. Desserts such as tiramisu and panna cotta are traditional favourites with modern refinements." }, { "slug": "les-deux", "name": "Les deux", "city": "Tokyo", "address": "2-7-2 Kamimeguro, Meguro-ku, Tokyo, 153-0051, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.642776, "longitude": 139.699494, "phone": "+81364128212", "website": "https://lesdeux.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/les-deux-1214713", "description_en": "The name means ‘both’, and both the chef’s cuisine and the proprietress’s wine selections make guests feel at home. To showcase the seasonal ingredients’ flavours to the fullest, meals are served omakase-style only. Cocktails of snow crab, scallop and sea urchin make a flamboyant appetizer. In a welcome touch, portions are generous to ensure guests leave feeling full.The chef mixes his own sensibilities into cuisine rooted in French bistro fare. The blackboard menu is a medley of authentic dishes and à la carte items made with seasonal ingredients. Generally, an appetiser and a main course is the perfect amount, but some items can be ordered as half portions, so ask your server." }, { "slug": "l-odorante-par-minoru-nakijin", "name": "l'Odorante par Minoru Nakijin", "city": "Tokyo", "address": "B1F, 7-7-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669736, "longitude": 139.76222, "phone": "+81355377635", "website": "https://ginza-lodorante.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-odorante-par-minoru-nakijin", "description_en": "The chef sharpened his gastronomical senses in Grasse, a city in the south of France known as the ‘capital of perfumes’. Recalling his apprentice days, the chef named his restaurant ‘l’Odorante’, meaning ‘the pungent’ or ‘the aromatic’. Refined fragrance is the name of the culinary game here. Matching classic French techniques with Japanese ingredients, he fuses the two into a Franco-Japanese esprit, ensuring each dish is unique and brimming with flavour. He revels in explaining the background to his cuisine, leaving the memories of the culinary journey in all five senses." }, { "slug": "depth-brianza", "name": "DepTH brianza", "city": "Tokyo", "address": "2F, Azabudai Hills Residence A, 1-2-3 Azabudai, Minato-ku, Tokyo, 106-0041, Japan", "cuisine": "Italian, Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.662017, "longitude": 139.74026, "phone": "+81364410148", "website": "https://la-brianza.com/depth_brianza/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/depth-brianza", "description_en": "DepTH brianza explores concepts that broaden the possibilities of Italian cuisine. Chef Okuno’s latest culinary adventure is a taste test that takes Italian cuisine a little outside its comfort zone. While firmly grounded in tradition, Okuno enjoys reframing Japanese ingredients in creative ways. ‘DepTH’ is a play on his name: ‘okuyuki’ is ‘depth’ in Japanese. Like a wizard reworking ancient spells, Okuno dreams up imaginative cuisine you won’t find anywhere else." }, { "slug": "sushiya-hajime", "name": "Sushiya Hajime", "city": "Tokyo", "address": "2F, 4-3 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.701694, "longitude": 139.740107, "phone": "+81366778830", "website": "https://sushiyahajime.wordpress.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushiya-hajime", "description_en": "The character for ‘sushi’ in Sushiya Hajime refers specifically to fermented sushi, harking back to the beginnings of sushi culture. ‘Hajime’ means ‘beginning’, expressing the chef’s desire to see the sushi world with a newcomer’s eyes, as when he used to be sent to select fish at the market. Fish is prepared according to ancient practices such as salting and simmering. Omakase set meals consist of numerous pieces of sushi formed small, affording rich variety and commitment to quality is uncompromising, which is deeply satisfying. Finely honed skills shine in attentive service." }, { "slug": "yakitori-moe-es", "name": "YAKITORI Moe es", "city": "Tokyo", "address": "7-13-10 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.663713, "longitude": 139.730292, "phone": "+81364554554", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yakitori-moe-es", "description_en": "The chef’s pedigree in both yakitori and French cuisine shines in this restaurant’s omakase set meal. The magic begins with appetisers such as smoked chicken or terrine de foie gras. The chicken soup is like a clear consommé. The restaurant sources whole chickens of a variety that requires a long breeding period, and rests the meat for several days to concentrate the flavour. To bring out the flavour of the meat, salt is used liberally, sauce sparingly. Simple chicken soba noodles end the meal." }, { "slug": "canade", "name": "canade", "city": "Tokyo", "address": "2-31-3 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.705197, "longitude": 139.758345, "phone": "+817038438393", "website": "https://canade.jimdosite.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/canade", "description_en": "The Pinocchio doll on the shelf is a souvenir from the couple’s time in Italy. The chef studied cooking there, while his wife studied wine. Macallè-style risotto is a simple farmer’s dish, made more elegant with seasonings; Tokachi beef, from cows that have calved raised for this restaurant, is grilled over straw for aroma. The restaurant’s name is from the Japanese kanaderu, ‘to play an instrument’, and indeed the couple’s cuisine and wines make a beautiful harmony." }, { "slug": "armani-ristorante", "name": "ARMANI / RISTORANTE", "city": "Tokyo", "address": "10F, 5-5-4 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Italian, Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.671589, "longitude": 139.763989, "phone": "+81362747005", "website": "https://www.armani.com/ja-jp/armani-restaurant/experience/armani-ristorante-tokyo-ginza/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/armani-ristorante-1195701", "description_en": "Pale gold creates a bright and showy dining room. The aesthetic of fashion designer Giorgio Armani is on display throughout, from the décor to the cutlery. The menu is influenced by every region of Italy. Seafood is prepared using olive oil, in the style of southern Italy, while cutlets and stuffed pasta dishes represent the cuisine of northern Italy, offering a delightful variation. The focus on ingredients from Japan is to express the seasons of this country." }, { "slug": "le-coq", "name": "Le Coq", "city": "Tokyo", "address": "2-7-2 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.650355, "longitude": 139.707281, "phone": "+81337701915", "website": "https://lecoq.co.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/le-coq", "description_en": "Simple cuisine that emphasises ingredients leaves a lasting impression of flavours and arrangements. Thick-cut smoked salmon is one example. A veteran chef, Mitsuhiro Hiruma focuses his skills on delicious preparations with nothing extraneous. The restaurant’s name is French for ‘rooster’, the symbol and national bird of France. Having honed his technique in local restaurants, Hiruma expresses this precious experience in his cuisine." }, { "slug": "shirokane-shin", "name": "Shirokane Shin", "city": "Tokyo", "address": "3-2-3 Shirokane, Minato-ku, Tokyo, 108-0072, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.646732, "longitude": 139.731203, "phone": "+817090133094", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shirokane-shin", "description_en": "The chef queues up the first few items with a narrative arc in mind. Guests then order whatever they like from the menu, creating a programme of their own. That is to say, the chef decides the start of the meal, then guests freely request portions and flavours according to their whims on that day. With omakase seemingly everywhere these days, this show of mutual respect testifies to the thoughtfulness of the chef." }, { "slug": "sukiyaki-asai", "name": "SUKIYAKI ASAI", "city": "Tokyo", "address": "3-11-15 Toranomon, Minato-ku, Tokyo, 105-0001, Japan", "cuisine": "Sukiyaki", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.665312, "longitude": 139.74701, "phone": "+81364529995", "website": "https://www.sukiyaki-asai.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sukiyaki-asai", "description_en": "Experience sukiyaki hospitality at a counter. Standing right across from you, the server expertly prepares alternating slices of beef and vegetables. Sourced from a distinguished butcher in Shiga Prefecture, the choice beef is served in a variety of thicknesses. On the side are the signature dipping sauces: meringue-like beaten egg and rich egg yolk mixed with Tosa vinegar. The meal culminates with a final dish of shirataki noodles, stir-fried in warishita sauce and beef fat. Each dish will enchant both your eyes and taste buds." }, { "slug": "sushi-teru", "name": "Sushi Teru", "city": "Tokyo", "address": "7 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.689186, "longitude": 139.722094, "phone": "+81353798138", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-teru", "description_en": "A brightly plastered wall catches your eye in this alley in Shinjuku Ward’s Arakicho before the cheerful owner-chef ushers you in. Service is omakase set meals only. Snacks are simple, honest fare such as seafood sashimi and grilled items. Sushi is presented in a definite order, starting with lighter flavours and working gradually toward richer ones: first white-fleshed fish such as gizzard shad, then tuna followed by conger eel, for example. The shop is named after the owner-chef’s grandmother; she stayed hale and hearty, so the name is a wish for the restaurant to have a long life." }, { "slug": "le-pristine-tokyo", "name": "LE PRISTINE TOKYO", "city": "Tokyo", "address": "1F, Toranomon Hills Station Tower, 2-6-4 Toranomon, Minato-ku, Tokyo, 105-0001, Japan", "cuisine": "Contemporary, Italian Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.667515, "longitude": 139.746319, "phone": "+81368301077", "website": "https://lepristinetokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/le-pristine-tokyo", "description_en": "This is the Tokyo outpost of Le Pristine of Belgium. Directing the kitchen is Sergio Herman, a standard-bearer in the world of Dutch cuisine. The restaurant introduces ‘New Italian’, which combines pure Italian flavours and the culinary traditions of Herman’s native region of Zeeland, in the Netherlands. The orecchiette is a true Le Pristine classic bearing Sergio Herman’s signature and is now available in Tokyo. The art and background music combine to help create a modern dining experience." }, { "slug": "keichitsu", "name": "Keichitsu", "city": "Tokyo", "address": "2-13-12 Shoto, Shibuya-ku, Tokyo, 150-0046, Japan", "cuisine": "French, French Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.659191, "longitude": 139.691891, "phone": "+81357388970", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/keichitsu", "description_en": "‘Keichitsu’ is the traditional name for the ‘solar term’ micro-season in early March when insects emerge from winter hiding – an evocation of spring, when animals awake from hibernation. The chef applies his passion to the green shoots of the natural world to conjure a cuisine bursting with imagination. Focusing on a few main ingredients, he prepares these in a variety of ways and serves them on a single plate. Vegetables, for example, may be roasted, pureed or served as a sauce, deepening their flavour. Fragrances such as yuzu citrus and Japanese pepper complement the seasons." }, { "slug": "le-bourguignon", "name": "LE BOURGUIGNON", "city": "Tokyo", "address": "3-3-1 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.658299, "longitude": 139.727402, "phone": "+81357726244", "website": "https://le-bourguignon.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/le-bourguignon", "description_en": "The name means ‘Burgundy style’, after the region of east-central France that is richest with memories for chef Yoshinaru Kikuchi. Boudin noir, or blood sausage terrine, is an hors d’oeuvre Kikuchi has continuously honed for many years. Boeuf Bourguignon, beef simmered in red wine sauce, is country fare dear to the chef’s heart. Many of LE BOURGUIGNON’s legion of devotees visit just for the impressive list of Burgundy wines." }, { "slug": "bistro-simba", "name": "bistro simba", "city": "Tokyo", "address": "1-27-8 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.672828, "longitude": 139.772058, "phone": "+81362644218", "website": "https://bistrosimba.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/bistro-simba", "description_en": "The concept is a ‘neo-bistro’, which was in vogue when the chef apprenticed in Paris. Casual bistro fare gets a leg up, thanks to the chef’s gastronomic skills, complimented by organic wine. The name ‘simba’ is an anagram suggesting the words simple, saveur (flavour) and simpatico. Everything is natural here—the food, the wine, the people—filling the belly and satisfying the soul." }, { "slug": "bird-land", "name": "BIRD LAND", "city": "Tokyo", "address": "B1F, 4-2-15 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Yakitori", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.672747, "longitude": 139.763894, "phone": "+81352501081", "website": "https://ginza-birdland.sakura.ne.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/bird-land", "description_en": "BIRD LAND enchants guests with its wonderfully distinctive yakitori. With supple imagination and a wealth of experience, Toshihiro Wada crafts a new world of possibilities for the humble skewer. Included among the skewers in his set menus are liver paté, chicken grilled in pepper and oyakodon (chicken and egg on rice). Always attentive to customers’ voices, he reveals the value of rare cuts such as chicken oyster. Determined to pass on his skills, he often works the grill with apprentices at his side." }, { "slug": "sense", "name": "Sense", "city": "Tokyo", "address": "37F, Mandarin Oriental Tokyo, 2-1-1 Nihombashimuromachi, Chuo-ku, Tokyo, 103-8328, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.68683, "longitude": 139.77299, "phone": "+81332708800", "website": "https://www.mandarinoriental.com/ja/tokyo/nihonbashi/dine/sense", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sense-1194023", "description_en": "Oriental dining with a modern ambience – this Cantonese restaurant sits on a high floor of the Mandarin Oriental and the kitchen team works as one to serve authentic Cantonese flavours. Preparations follow tradition, with offerings such as pork fillet baked in iron pots, seafood stir-fried in black-bean sauce, and salted and stir-fried vegetables. Spend an elegant time enjoying stunning views of Tokyo Skytree and the heart of the city." }, { "slug": "tamawarai", "name": "Tamawarai", "city": "Tokyo", "address": "5-23-3 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "Soba", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.664462, "longitude": 139.70467, "phone": "+81354850025", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tamawarai", "description_en": "The chef is of the view that soba’s deliciousness is determined by its flour. He grinds husked buckwheat both from his garden and from farmers in Ibaraki Prefecture, catching every iota of the fresh-ground aroma. Coarse ground seiro (soba served on bamboo wicker) is full of wild flavour. Tofu soba, inspired by staff meals, and hot seiro with hot tsuyu sauce and beaten egg, are unique taste experiences. Evening service is prix fixe only, with treats such as buckwheat mash and rolled omelettes included." }, { "slug": "bonelan", "name": "bonélan", "city": "Tokyo", "address": "4F, GYRE, 5-10-1 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.667538, "longitude": 139.70695, "phone": "+81368038677", "website": "https://www.bonelan.net/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/bonelan", "description_en": "Tucked adjacent to its sister restaurant l’élan, Bonélan offers a relaxed dining experience, where the theme is ‘classic cuisine, casual style’. Prix fixe offerings centre on modern preparations such as vegetable terrine, seafood poêle and duck confit. Offcuts are used to make consommé, sending a message about food loss. The allure of traditional cuisine, passed through a modern filter." }, { "slug": "quatre-vingt-douze", "name": "Quatre Vingt Douze", "city": "Tokyo", "address": "2F, 1-9-5 Funabashi, Setagaya-ku, Tokyo, 156-0055, Japan", "cuisine": "French, French Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.647493, "longitude": 139.622802, "phone": "+817085133122", "website": "https://quatrevingtdouze.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/quatre-vingt-douze", "description_en": "French cuisine overlays ingredients of varying flavours and textures to express a medley of tastes. That defining characteristic, says the chef, is the wellspring of his creative drive and the key to his approach in assembling his menu. Fruits, herbs and spices are all deployed to good effect and with a light touch to create his flavours. Fish and meat dishes always come with sauces, paying homage to the classics. The proprietress is in charge of the desserts. An intimate eatery from a couple who support each other like a synchronized team." }, { "slug": "tsunokamizaka-koshiba", "name": "Tsunokamizaka Koshiba", "city": "Tokyo", "address": "2F, 15 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.691072, "longitude": 139.724738, "phone": "+81362730195", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tsunokamizaka-koshiba", "description_en": "The owner-chef learned his trade from a master of the Kansai school, and that experience shines in his dashi stock enriched with kombu kelp and his amuse-bouche of rod-shaped pressed sushi of chub mackerel. Appetisers are indispensable to the menu out of respect for time-honoured craftsmanship, but also to delight guests with a cornucopia of drinking snacks. A wide variety of grilled items and rice dishes offers plenty of choice. Diner satisfaction is the top priority here." }, { "slug": "takumi", "name": "Takumi", "city": "Tokyo", "address": "1-11-10 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.660377, "longitude": 139.724214, "phone": "+81368046468", "website": "https://restaurant-takumi.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/takumi", "description_en": "The concept here is ‘gastro-logic’, a neologism combining the classical Greek root ‘gastro-’, meaning ’stomach’, with ‘logos’, connoting form or law. The name is the chef’s given name, written with characters meaning ‘welcome to the dinner table’. Each time a dish arrives, it is accompanied by a card inscribed with some pearl of ‘logic’. The combination of flavour, aroma and season in each dish respects received tradition." }, { "slug": "tokihami", "name": "Tokihami", "city": "Tokyo", "address": "2F, 3-11-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670853, "longitude": 139.768819, "phone": "+81362642809", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tokihami", "description_en": "A kappo izakaya bursting with creativity. The extensive menu captures your attention with its blend of Japanese and Western styles. Sansho pepper simmered in oil becomes ajillo à la Japonaise with seafood and unripe pepper. Popular items are lavished with delicacies: monaka wafers stuffed with foie gras, for example, or truffle omelette. Tsufuhan (‘Gout Rice’) is an ensemble of salmon roe, salted and dried grey mullet roe, sea urchin and caviar. Opulence that piques one’s curiosity." }, { "slug": "shizuru", "name": "Shizuru", "city": "Tokyo", "address": "3F, 1-3-12 Tomigaya, Shibuya-ku, Tokyo, 151-0063, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669363, "longitude": 139.68909, "phone": "+81334816708", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shizuru", "description_en": "A kappo with service by a couple in chef’s whites. Having both studied Kyoto cuisine, this husband-and-wife divide cooking duties between them. The husband prefers subtler seasoning, always to be accompanied by local sake from Yamagata. The rice, Koshihikari from Uonuma, is delivered from the proprietress’ hometown, cooked in a broad-rimmed cooking pot and patiently transferred to a wooden container. The aroma of incense wreathes the shop in a gentle, quietly soothing Japanese ambience." }, { "slug": "kagurazaka-marutomi", "name": "Kagurazaka Marutomi", "city": "Tokyo", "address": "3-4 Fukuromachi, Shinjuku-ku, Tokyo, 162-0828, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.701149, "longitude": 139.738628, "phone": "+81362731003", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/akebonobashi-marutomi", "description_en": "Wagyu beef is the tie that binds the family of Kenichi Onodera. He named his restaurant ‘Marutomi’ after his grandfather’s cattle farm, and his parents ran a butcher’s shop in Ichinoseki. For that reason, he focuses on wagyu from Iwate Prefecture. Char-grilled and fried items are on the menu, as is sukiyaki with edible wild plants and matsutake mushrooms. The menu changes twice monthly, so a wide range of ingredients are sourced. The combination of traditional multi-course meals with beef dishes is pure Onodera." }, { "slug": "ata", "name": "Äta", "city": "Tokyo", "address": "2-5 Sarugakucho, Shibuya-ku, Tokyo, 150-0033, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.652917, "longitude": 139.704849, "phone": "+81368090965", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ata", "description_en": "The appetiser is a seafood charcuterie: squid and mussels dressed in aioli, finely minced raw horse mackerel, and dried chub mackerel. Be sure to try the speciality, bouillabaisse with a rich seafood flavour, and mix it rice with the leftover soup to make risotto. This is a bistro for enjoying seafood to your heart’s content, although the mains include meat dishes as well." }, { "slug": "kotaro-hasegawa-downtown-cuisine", "name": "KOTARO Hasegawa DOWNTOWN CUISINE", "city": "Tokyo", "address": "4-2-11 Taito, Taito-ku, Tokyo, 110-0016, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.705731, "longitude": 139.781121, "phone": "+81358268663", "website": "https://www.hasegawa-kotaro.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kotaro-hasegawa-downtown-cuisine", "description_en": "DOWNTOWN CUISINE is located in the chef’s local Satake Shopping Street. The chef arrays each table with Japanese vessels that recall memories of the working-class neighbourhood. The inspiration for the restaurant came from a world cooking contest, in which the chef competed with a concept designed to showcase the culture of Japan. Each plate is imbued with the passion to aim ever higher and the desire to thank and give back to the chef’s hometown." }, { "slug": "julia", "name": "JULIA", "city": "Tokyo", "address": "3-1-25 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "Contemporary", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669816, "longitude": 139.714034, "phone": "+81358431982", "website": "https://www.juliahospitalitygroup.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/julia-1209244", "description_en": "The wife is the chef, the husband the sommelier in this couple-run restaurant. The omakase set menu consists of pairings only. An evangelist to the world for Japan as a terroire, JULIA specialises in Japanese foodstuffs and Japanese wines. Most ingredients come from Ibaraki Prefecture, where the husband was born and the restaurant originated. Uniquely, the couple favours pairings of vegetables and fish with fruit. Self-taught and freewheeling, the cuisine is colourful and light." }, { "slug": "amour", "name": "AMOUR", "city": "Tokyo", "address": "1-6-13 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.648728, "longitude": 139.714137, "phone": "+81334091331", "website": "https://www.amourtokyojapan.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/amour", "description_en": "‘Japanese-French’ cuisine prepared with Japanese ingredients is the attraction at Amour. Ironically, the chef discovered the charms of Japanese ingredients on a visit to France, where he resolved to apply French techniques to their preparation. The amuse-bouche consists of vegetables in season baked in pie crust; served in a basket of flowering plants, the dish is a celebration of harvest joy. Lobster bisque accented with lily bulbs is a pièce de resistance fusing French and Japanese flavours." }, { "slug": "benoit", "name": "Benoit", "city": "Tokyo", "address": "10F, La Porte Aoyama, 5-51-8 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.662686, "longitude": 139.709605, "phone": "+81364194181", "website": "https://www.benoit-tokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/benoit-1207988", "description_en": "The Tokyo outpost of Benoit, which was founded in Paris in 1912. The cuisine of this bistro that co-stars French and Japanese influences is overseen by Alain Ducasse. The menu is prix fixe, but diners can choose items to their liking. Dishes bequeathed by the Paris flagship, such as oven-baked escargot and terrine, stand alongside regional fare made with ingredients from across Japan. Antique-accented décor and attentive service convey an unmistakeably French esprit." }, { "slug": "o2", "name": "O2", "city": "Tokyo", "address": "2-15-12 Miyoshi, Koto-ku, Tokyo, 135-0022, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.680288, "longitude": 139.802687, "phone": "+81364588988", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/o2", "description_en": "‘O2’ (‘oh-two’) is a play on Chef Otsu’s name. Like his bow tie and denim apron, the pun is an Otsu trademark. Presented as Chinese cuisine, the fare at O2 really defies easy categories, making use of both Western and Japanese ingredients. The chef’s code is to use Chinese elements in both technique and seasoning. The playful interior also expresses Otsu’s unique vision." }, { "slug": "la-brianza", "name": "La Brianza", "city": "Tokyo", "address": "3F, Roppongi Hills Residence C, 6-12-3 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.6588, "longitude": 139.729913, "phone": "+81368045719", "website": "https://la-brianza.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/la-brianza", "description_en": "Here, Italian recipes meet Japanese ingredients. The fish carpaccio is subtly flavoured with kelp, while the focaccia is served with a yuzu pepper sauce; the risotto is made with Japanese rice. Both Italian and Japanese cuisines celebrate the four seasons, incorporating unique flavours into every dish. While set menus remain the focus, La Brianza also offers à la carte dishes in the evening, allowing diners to tailor their culinary journey." }, { "slug": "arva", "name": "Arva", "city": "Tokyo", "address": "33F, Aman Tokyo, The Otemachi Tower, 1-5-6 Otemachi, Chiyoda-ku, Tokyo, 100-0004, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.685414, "longitude": 139.765432, "phone": "+81352243339", "website": "https://www.aman.com/ja-jp/hotels/aman-tokyo", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/arva-1207977", "description_en": "Chef Masakazu Hiraki’s aim is to create Italian dishes showcasing the appeal of Japanese ingredients. His work is a cross-fertilization of the knowledge of Japanese farmers with his own experience in Italy, particularly in the Veneto region. Vegetables and fruit bring lively colour to simple, modern fare. His devotion to the good things of the earth manifests in his restaurant’s name, which means ‘harvest’. The stunning view from his dining room atop a 33-floor building adds to the feeling of spaciousness." }, { "slug": "ne-quittez-pas", "name": "Ne Quittez pas", "city": "Tokyo", "address": "3-15-19 Higashigotanda, Shinagawa-ku, Tokyo, 141-0022, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.626015, "longitude": 139.729612, "phone": "+81334422382", "website": "https://nequittezpas.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ne-quittez-pas", "description_en": "Toshio Tanabe was an Olympic gymnast candidate and a professional boxer before he became a chef, steering his ambitions for the wider world towards French cuisine. His billboard reads, ‘French cuisine with seasonal seafood and vegetables’. The secret stories behind the restaurant’s name, the fish soup and the grilled clams lay bare Tanabe’s mode of living. The ‘soil course’ and the watermelon prix fixe offerings are ideas from a unique imagination. Enjoy the flavours and share in the secrets." }, { "slug": "la-facon-koga", "name": "La façon Koga", "city": "Tokyo", "address": "1-32-5 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.66879, "longitude": 139.680871, "phone": "+81354528033", "website": "https://la-f-koga.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/la-facon-koga", "description_en": "Sauces are the soul of French cooking and the passion behind this fare. Bouillon base is drawn with meticulous care to capture every drop of umami. Ingredients are prepared to best effect, while sauces multiply the flavour. Occasional addition of yuzu or salted koji lends a dash of originality. Heir to the spirit of his mentor, the chef pours his accumulated knowledge into a style distinctly his own—hence the restaurant’s name, meaning ‘Koga style’." }, { "slug": "hei-fung-terrace", "name": "Hei Fung Terrace", "city": "Tokyo", "address": "2F, The Peninsula Tokyo, 1-8-1 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.67458, "longitude": 139.76074, "phone": "+81362702888", "website": "https://www.peninsula.com/ja/tokyo/hotel-fine-dining/hei-fung-terrace-chinese-restaurant", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hei-fung-terrace", "description_en": "The exotic atmosphere is suggestive of a Chinese garden. Being part of a Hong Kong group, the focus is on Cantonese cuisine. The dim sum master creates xiaolongbao and gyoza, while the grill master serves up chicken and pork baked in iron pots. From the cornucopia of ingredients, guests can decide the seasoning and cooking style, including stewed items in oyster sauce and stir-fried items with XO or black bean sauce. Ask to sit overlooking the outer garden of the Imperial Palace." }, { "slug": "kappo-ryu", "name": "Kappo Ryu", "city": "Tokyo", "address": "B1F, 4-26-12 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.662071, "longitude": 139.718199, "phone": "+81364277734", "website": "https://kappou-ryu.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kappo-ryu", "description_en": "Aiming to conjure dishes that leave an impression, the chef creates through a process of addition, umami upon umami, flavour upon flavour. Tsukuri is combined with grated onion and Tosa vinegar jelly. Boiled-down sake used in grilled items is mixed with dried sardine dashi to bring out its grain flavour. The menu eschews soups and appetiser platters in favour of wagyu beef dishes. Beef tongue in dashi vinegar and cutlets wrapped in bread are the chef’s pride and joy." }, { "slug": "masia", "name": "MASIA", "city": "Tokyo", "address": "8F, 2-4-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Spanish", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.673982, "longitude": 139.766492, "phone": "+81362630971", "website": "https://masia.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/masia", "description_en": "To explore Japanese cuisine, the chef left his native Catalonia for Japan, where he opened a restaurant in Ginza to spread Catalan food culture in this country. His own roots, the Spanish soil and Japanese ingredients are the three keys to his fare. With the theme of ‘sea and mountain’, his prix fixe meals begin with tapas and proceed to arroz, the indispensable rice cuisine. Catalan home cooking gets a facelift with modern techniques." }, { "slug": "sushi-satoru", "name": "Sushi Satoru", "city": "Tokyo", "address": "2F, 1-17-16 Ebisuminami, Shibuya-ku, Tokyo, 150-0022, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.644668, "longitude": 139.710292, "phone": "+81364522992", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-satoru", "description_en": "Former pro boxer Satoru Araki has shifted his stage from the ring to the sushi counter. Questioning the complacency of a fully booked restaurant night after night, he chose to relocate. His new counter is designed to create a direct connection between chef and guest—the moment when the hand that shapes the sushi meets the hand that receives it. The omakase experience begins with aubergine, carefully crafted for flavour, texture, and aroma. In the tuna prepared by his trusted broker, their shared dreams and destiny take shape." }, { "slug": "chugokusai-kan", "name": "Chugokusai Kan", "city": "Tokyo", "address": "2-18-4 Shinkawa, Chuo-ku, Tokyo, 104-0033, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.67457, "longitude": 139.781808, "phone": "+81364354850", "website": "https://chinese-restaurant-kan.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/chugokusai-kan", "description_en": "Owner-chef, a Keio University graduate, became a chef from his dreams of being an artisan; a person who can accomplish one thing can do anything. Flame-broiled items finished in the massive oven are a gift acquired through many labours as a hotel chef. Fujii cuts a deft and poised figure in the kitchen, master of both theory and practice. He claims his mother vehemently opposed his choice of career, but when he beholds the joy of his guests, his face is the picture of happiness." }, { "slug": "hasuo", "name": "HASUO", "city": "Tokyo", "address": "5-10-3 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan", "cuisine": "Korean", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.649529, "longitude": 139.720946, "phone": "+81364564377", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hasuo", "description_en": "The fare here is New Korean: traditional Korean cooking with a modern interpretation. The chef applies the techniques and sensibilities he learned studying Western cooking. Banchan with 16 side dishes is a revelation. The Imperial Crepe adhering to the five flavours and five colours, is a brightly coloured treat. Ganjang-gejang, sauce-marinated blue crab, is marinated lightly to suit modern tastes. Hasuo proclaims a new Korean cuisine, raising the food of the chef’s Korean homeland to a new level." }, { "slug": "the-upper", "name": "THE UPPER", "city": "Tokyo", "address": "10F, MARUNOUCHI TERRACE, 1-3-4 Marunouchi, Chiyoda-ku, Tokyo, 100-0005, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.684379, "longitude": 139.764073, "phone": "+81359629909", "website": "https://the-upper.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/the-upper", "description_en": "A brasserie on the top floor of a tall building in the heart of Tokyo. Views from the spacious rooftop terrace are breathtaking. The buzz of guests’ conversation and the affable service is a joyous reflection of the bustling city below. Regional French favourites include salade Lyonnaise, bouillabaisse and duck confit. Experience everyday French dining in a contemporary ambience." }, { "slug": "hikarimono", "name": "Hikarimono", "city": "Tokyo", "address": "7-5-11 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "Sushi", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.664867, "longitude": 139.727917, "phone": "+81357757115", "website": "https://hikarimono.net/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hikarimono", "description_en": "Kan Sato, known affectionately as ‘Satokan-san’, loves hikarimono (literally ‘shining thing’: fish with silver skin, sliced with the skin left on), hence the shop’s name. The menu is composed with drinkers in mind, so this hikarimono is never left off. Sato’s offering of three courses—sushi and bar snacks, mainly nigiri, and bar snacks—as well as à la carte is pleasing. Hikarimaki of pilchard, shredded dried plum and bettarazuke (daikon pickled in salted rice malt) is famous. Sato’s aim is to offer a sushi shop where people drop in casually. The value for money truly shines." }, { "slug": "ryuen", "name": "Ryuen", "city": "Tokyo", "address": "7F, 2-10-11 Nihombashiningyocho, Chuo-ku, Tokyo, 103-0013, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.685555, "longitude": 139.783995, "phone": "+81362649508", "website": "https://www.ryuen-tokyo.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ryuen", "description_en": "The name means ‘swallows in the willow trees’ and it encapsulates the hope that guests will come back to Ryuen just as the swallows return to the willows each spring. The chef’s apprenticeship taught him reverence for ingredients; he learned the skill of using everything in food preparation, wasting nothing. Beef dishes are served as a middle course, taking after Oniku Karyu, Ryuen’s sister restaurant. Each dish is inventive while preserving the traditions of Japanese cuisine. The chef’s quest for new flavours embodies the spirit of onko-chishin: discovering the new by studying the past." }, { "slug": "jimbocho-gokita", "name": "Jimbocho Gokita", "city": "Tokyo", "address": "2-4-9 Nishikanda, Chiyoda-ku, Tokyo, 101-0065, Japan", "cuisine": "Yakitori, French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.698396, "longitude": 139.754346, "phone": "+81362724365", "website": "https://jinbocho-gokita.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/jimbocho-gokita", "description_en": "This chef is breathing fresh life into the yakitori scene. His originality lies in adapting the poultry dishes he specialised in during his apprenticeship into yakitori. In place of traditional dipping sauces, he pairs his chicken dishes with French sauces, with red wine, Madeira or Américaine sauces chosen to suit each type of skewer. Familiar yakitori, reimagined with a modern, innovative touch." }, { "slug": "den-kushi-flori", "name": "DEN KUSHI FLORI", "city": "Tokyo", "address": "B1F, 5-46-7 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.663924, "longitude": 139.708933, "phone": "+81364272788", "website": "https://denkushiflori.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/den-kushi-flori", "description_en": "A collab between the two restaurants Den, with its creative Japanese food, and Florilège, offering modern French cuisine. ‘Den’ and ‘Flori’ are joined by ‘Kushi’, meaning ‘skewer’. Yet despite the name, this is not a skewer restaurant; rather, the name reflects the experience and friendship that joins the eatery’s two partners. The fare is Japanese-Western fusion: tempura with sherry, for example, or sweetfish in baked custard tart. Always evolving, never making the same dish twice, it shows the world that experimentation makes food more fun." }, { "slug": "kan-coffee-fujifuji", "name": "Kan Coffee Fujifuji", "city": "Tokyo", "address": "10-14 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan", "cuisine": "Izakaya", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.68952, "longitude": 139.722653, "phone": "+81368839898", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kan-coffee-fujifuji", "description_en": "The couple behind the restaurant share a love of ‘kanzake’, warm sake. The proprietress was once a coffee barista, and as both surnames contain the character ‘fuji’ (wisteria), the restaurant was named ‘Kan Coffee Fujifuji’. The nostalgically styled interior evokes the charm of a small neighbourhood restaurant. The owner devotes himself to the cooking, while the proprietress oversees the warming of sake. It occupies a space somewhere between an izakaya and a kappo. The menu is extensive, with inventive touches throughout. The meal concludes with sweets and, true to the house’s name, coffee." }, { "slug": "gendaisaryo-ginza-fugetsudo", "name": "Gendaisaryo Ginza Fugetsudo", "city": "Tokyo", "address": "2F, 6-6-1 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.671166, "longitude": 139.762704, "phone": "+81335712900", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/gendaisaryo-ginza-fugetsudo", "description_en": "A restaurant by one of Tokyo’s most venerable confectionary shops. Classic French is the theme here, with both meals and desserts sticking close to tradition, many selected from old cookbooks. Pâté en croute is a popular appetiser. White-fleshed fish is served meunière, meats roasted or wrapped in pastry, again showing a penchant for the traditional. Enjoy them all with sauces, the soul of French cuisine." }, { "slug": "arakicho-tatsuya", "name": "Arakicho Tatsuya", "city": "Tokyo", "address": "10 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.68968, "longitude": 139.722413, "phone": "+81367098087", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/arakicho-tatsuya", "description_en": "The owner-chef prides himself on being the link between diner and food producer. He visits not only the producers of the ingredients he uses, but also the potters who make his crockery, sake breweries and wineries, building strong and trusting relationships. To convey that background to his guests, the chef goes the extra mile to make the dining experience fun. Meals conclude with risotto-like rice soup made with broth from takiawase. The chef is determined to waste nothing, using every morsel of food—a commitment he delivers on with flavours that warm the soul." }, { "slug": "asagaya-bird-land", "name": "Asagaya BIRD LAND", "city": "Tokyo", "address": "3-37-9 Asagayaminami, Suginami-ku, Tokyo, 166-0004, Japan", "cuisine": "Yakitori", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.704383, "longitude": 139.6347, "phone": "+81333928941", "website": "https://www.asagaya-bird-land.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/asagaya-bird-land", "description_en": "Piped jazz fills the air at this little counter wrapped around a grill. When his mentor let him open up his own branch, the chef put down roots in Asagaya. Emulating his mentor, he grills Okukuji Shamo chicken, pairing it with wines. Prix fixe menus alternate between chicken and vegetables. The value of the rare chicken cut known as the ‘oyster’ was revealed in this area as well, leading to its popularity. Free-range chicken as you’ve never tasted it." }, { "slug": "shin-harada", "name": "Shin Harada", "city": "Tokyo", "address": "12F, 2-6-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Italian", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.673665, "longitude": 139.767142, "phone": "+81335356667", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shin-harada", "description_en": "Italian dining by Shinji Harada, a chef who prizes aroma. The elegant dining room is a refreshing white. As you’re seated, you’ll notice how high the table is – the purpose is to draw the aroma of the food that much closer. Shinji Harada’s cherished theory of ‘shortest distance to the ingredients’ means not only bringing out the flavour of domestic ingredients but also bringing face and plate closer together." }, { "slug": "oryori-katsushi", "name": "Oryori Katsushi", "city": "Tokyo", "address": "3F, 8-7-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.668507, "longitude": 139.760927, "phone": "+81368822111", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/oryori-katsushi", "description_en": "The owner-chef’s obsession with dashi soup stock was learnt from his mentor, a Kansai native. He mixes dashi of dried bonito flakes, kombu kelp and clams to impart depth and richness. This dashi is found throughout: in savoury egg custard, soup dishes, hot pots and other Japanese favourites. The chef’s choice of career is down to the influence of his brother, a sushi chef, and this brotherly bond is shown in his vinegared rice, simmered abalone liver sauce and pressed chub mackerel sushi. The menu is a stage on a fascinating journey that we’re going to keep watching." }, { "slug": "hijirizaka-wakei", "name": "Hijirizaka Wakei", "city": "Tokyo", "address": "3-4-2 Mita, Minato-ku, Tokyo, 108-0073, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.64638, "longitude": 139.742795, "phone": "+81368128111", "website": "https://wakei.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hijirizaka-wakei", "description_en": "The restaurant stands on Hijirizaka, a road said to have been created by the Koya Hijiri, the wandering ascetics of Mt. Koya. The chef, a devotee of the tea ceremony, strives to embody the spirit advocated by tea master Sen–no-Rikyu: harmony, respect, purity and tranquillity. These profound words emphasise how people should treat one another, and the importance of mutual respect. To add an inventive touch to fare handed down over generations, continual innovation seeks new expressions of flavour while preserving the basics." }, { "slug": "tokyo-chinese-ichirin", "name": "Tokyo Chinese Ichirin", "city": "Tokyo", "address": "1-5-8 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669873, "longitude": 139.771525, "phone": "+81335426663", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tokyo-chinese-ichirin", "description_en": "Sichuan cuisine that strives for a mellow spiciness. The evening prix fixe offering, which combines steamed spicy chicken with liver paté, is highly original. We recommend adding some of the distinctive à la carte items, such as shrimp chili sauce made with whole large shrimp, or fried egg and crab as airy as a soufflé. Weekday lunches are a set menu of twice-cooked pork and dandan noodles. A popular place, so queues form at times." }, { "slug": "canton-meisai-akasaka-rikyu", "name": "Canton Meisai Akasaka Rikyu", "city": "Tokyo", "address": "2F, Akasaka Biz Tower, 5-3-1 Akasaka, Minato-ku, Tokyo, 107-6302, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.673036, "longitude": 139.73606, "phone": "+81355709323", "website": "https://rikyu.jp/akasaka/index.html", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/canton-meisai-akasaka-rikyu", "description_en": "This Chinese restaurant has been preaching the gospel of Cantonese cuisine for years. The richly-varied bill of fare centres around seafood, grilled items and dim sum, with whole-steamed grouper being worthy of note. Don’t pass up the steamed gyoza dumplings and siu mai dumplings. Salt stir-fry of seafood and veggies, dried abalone and stewed sea cucumber are all excellent choices as well. The goal here is to serve orthodox Cantonese cuisine. Cooking that can stand with the best Hong Kong can offer testifies to the passion of chef Hikoaki Tan." }, { "slug": "la-bonne-table", "name": "LA BONNE TABLE", "city": "Tokyo", "address": "1F, Coredo Muromachi2, 2-3-1 Nihombashimuromachi, Chuo-ku, Tokyo, 103-0022, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.686647, "longitude": 139.774821, "phone": "+81332776055", "website": "https://labonnetable.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/la-bonne-table", "description_en": "LA BONNE TABLE lives by the motto ‘farm to table’. Chef Kazunari Nakamura builds strong relationships of trust with food producers, who ship ingredients to him directly from their farms. An amuse-bouche, appropriately named ‘Farm to Table’, is a colourful assortment of vegetables prepared in a variety of ways. Roast shiitake wastes no part of the mushroom, not even the stem. The chef’s ingenuity and creativity bring out the value of his ingredients." }, { "slug": "sushi-matsumoto", "name": "Sushi Matsumoto", "city": "Tokyo", "address": "1-49-14 Itabashi, Itabashi-ku, Tokyo, 173-0004, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.747692, "longitude": 139.719196, "phone": "+81359441435", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-matsumoto-1208306", "description_en": "The atmosphere is relaxed, with jazz playing in the background. To ensure the most enjoyable sake experience, the chef alternates between snacks and nigiri. This is a great place to try a variety of sakes, served in glasses and accompanied by an extensive selection of snacks and sushi. Toro (fatty tuna) is served first, so that the heat of the freshly cooked vinegared rice melts the fat. Fresh-toasted nori and tea served in Nambu ironware teapots show commitment without compromise." }, { "slug": "bon-chemin", "name": "BON CHEMIN", "city": "Tokyo", "address": "2-40-5 Gohongi, Meguro-ku, Tokyo, 153-0053, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.634677, "longitude": 139.686785, "phone": "+81337913900", "website": "https://bonchemin.com", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/bon-chemin", "description_en": "The name, which means ‘good road’, reflects Ryo Hanazawa’s determination to tread the path of the culinary artist with sincerity. His theme is universal flavour and his methods are based on the recipes of the legendary restaurateur Auguste Escoffier. Sardine and vegetable soup, and pigeon and duck roti with offal sauce are long-time favourites in which he takes special pride. Japanese ingredients give a unique twist to his dishes as they bring back the aroma of the good old days of French cuisine." }, { "slug": "asakusa-nagami", "name": "Asakusa Nagami", "city": "Tokyo", "address": "4-43-6 Asakusa, Taito-ku, Tokyo, 111-0032, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.718952, "longitude": 139.796775, "phone": "+81362406280", "website": "https://asakusanagami.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/asakusa-nagami", "description_en": "Asakusa is the stage on which chef Takumi Nagami performs. Staying faithful to the native flavours of his ingredients, he brings to bear the seasonal elegance he learned in Kyoto. Soup stock is lightly seasoned so as not to overpower the main ingredients. Two options are available for appetiser platters: drinking snacks adorned with leaves or served in hollowed-out yuzu fruits. The kaminari-okoshi sweet rice puff snack is used as batter for fried items, in a tip of the hat to the chef’s beloved Asakusa." }, { "slug": "jinbo-minami-aoyama", "name": "JINBO MINAMI AOYAMA", "city": "Tokyo", "address": "4-11-13 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.665668, "longitude": 139.717559, "phone": "+81368045955", "website": "https://jinbo-ma.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/jinbo-minami-aoyama", "description_en": "Chef Yoshinaga Jinbo’s modern Italian cuisine paints scenes of the fields on the plate. His travels take him to farms across Japan, distilling the essence of the land into his cooking. The bagna càuda channels the breath of the seasons, capturing nature’s pulse. As an Ibaraki Food Ambassador, he carries the expectations of his hometown and forges a path to the future. Each dish reflects the farmers’ passion and his own deep commitment." }, { "slug": "pont-d-or-inno", "name": "Pont d'Or Inno", "city": "Tokyo", "address": "1F, YUITO, 2-4-3 Nihombashimuromachi, Chuo-ku, Tokyo, 103-0022, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.687207, "longitude": 139.774153, "phone": "+81332760002", "website": "https://www.pontdorinno.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/pont-d-or-inno", "description_en": "The name ‘Pont d’Or’, literally ‘Golden Bridge’, is a wish that French cuisine and the district of Nihombashi will both prosper. Tasteful décor, reminiscent of a European house, oozes panache. Chef Ken Yuhara incorporates Japanese elements into classic French cuisine taught to him by Noboru Inoue. Manager Toru Ozaki regales guests with explanations of each dish, his attentive service adding to the meal like a floral bouquet. A golden bridge anchored by three talented partners." }, { "slug": "ginza-habsburg-veilchen", "name": "GINZA HABSBURG VEILCHEN", "city": "Tokyo", "address": "7F, 7-8-7 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Austrian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.668979, "longitude": 139.762503, "phone": "+81355373226", "website": "https://ginza-habsburg.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-habsburg-veilchen", "description_en": "Shingo Kanda is spreading Austrian culinary culture. Giving top billing to the cuisine of Vienna, Kanda serves traditional fare from each state of Austria. Wiener schnitzel and boiled ham are typical Viennese specialities. Kanda happily explains where he gets his recipes and tells anecdotes, explaining a cuisine unfamiliar to many of his diners. This dining experience is sure to spark your desire to visit Austria." }, { "slug": "sushi-kagura", "name": "Sushi Kagura", "city": "Tokyo", "address": "3-2-3 Shimbashi, Minato-ku, Tokyo, 105-0004, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.66656, "longitude": 139.754605, "phone": "+81362061154", "website": "https://sushi-kagura-shimbashi.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-kagura", "description_en": "The chef was drawn to sushi by the simplicity of a dish that is complete with only vinegared rice, wasabi and a topping. The chef trained at a sushi restaurant known for a famous episode in which the epicure Rosanjin picked a quarrel and the owner fired back with a bold retort. Labouring as an apprentice from dawn to dusk gave him a thorough grounding in work faithful to the basics. Meals begin with small appetisers and proceed to sushi, flowing from delicate to more robust flavours. Every piece is moulded to honour his teachings and pass on the culture of sushi." }, { "slug": "takahashi", "name": "Takahashi", "city": "Tokyo", "address": "1-7-6 Morishita, Koto-ku, Tokyo, 135-0004, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.686919, "longitude": 139.797627, "phone": "+81366596095", "website": "https://www.rest-takahashi.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/takahashi-1205597", "description_en": "After studying kaiseki cuisine, the chef moved to Singapore to spread awareness of Japanese cuisine. He returned out of renewed appreciation for the quality of Japanese ingredients. Exceptionally particular about his ingredients, the chef refuses to trust them unless he inspects them at market himself. He learned the basics at famous restaurants in Japan, then acquired hospitality skills from his experience overseas. Both qualities reveal themselves in his fare and service." }, { "slug": "chiso-koryu", "name": "Chiso Koryu", "city": "Tokyo", "address": "5F, 5-14-14 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.668557, "longitude": 139.766796, "phone": "+81368763389", "website": "https://chisou-koryu.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/chiso-koryu", "description_en": "The restaurant’s name declares that its food is created, not merely prepared, and indeed the cuisine here is infused with imagination. Kazuki Takagi spares no effort to furnish a delightfully creative bill of fare, casting his magic on ingredients from around the country. Puffer fish spring rolls, monaka wafer cake filled with monkfish liver and smoked daikon pickles testify to his inventive spirit. Sesame tofu and sea bream on rice with Japanese tea poured over it follow tradition." }, { "slug": "sanwa", "name": "Sanwa", "city": "Tokyo", "address": "B1F, 5-13-14 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.637765, "longitude": 139.722837, "phone": "+81354228050", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sanwa", "description_en": "‘Sanwa’ means ‘three-part harmony’: between producers, chefs and guests. The menu lists producers by name, linking them to guests through the chef. Prix fixe service begins with dry-cured ham and gnocco fritto. Meat dishes include venison and beef, both char-grilled. The meal ends with a pasta dish, as per convention. Sanwa exerts special effort to make each dish impressive, so the number of main ingredients is limited to three—a three-part harmony on the plate." }, { "slug": "bouquet-de-france", "name": "Bouquet de France", "city": "Tokyo", "address": "2F, 7-10-3 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.664655, "longitude": 139.729082, "phone": "+81334971488", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/bouquet-de-france", "description_en": "“The countryside is the foundation of French cuisine”, says Hidetoshi Imoto. He pours his labours into the flavours of rural France, such as cassoulet, a stew from Languedoc, and baeckeoffe, an Alsatian casserole. The charcuterie of pork pâtés and sausages is indispensable in expressing its home culture. Proprietress Yoko Harada’s amiable service relaxes guests with a cheerful, homelike atmosphere." }, { "slug": "hyene", "name": "HYÈNE", "city": "Tokyo", "address": "5-13-14 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.666257, "longitude": 139.706907, "phone": "+81364505760", "website": "https://hyene.hviewgroup.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hyene", "description_en": "Creative cuisine fusing Japanese, Korean and French culinary traditions is infused with the passion of Yoko Kimoto, a chef with both Japanese and Korean DNA. The restaurant’s name is a reference to the vital role the hyena plays in its ecosystem: Kimoto feels an affinity with hyenas, which are led by the females. In this old house, Kimoto offers an experience that mixes new values and cultures through people and cuisine, respecting the principle of diversity and inclusion." }, { "slug": "sushi-taichi", "name": "Sushi Taichi", "city": "Tokyo", "address": "2F, 6-4-13 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.671212, "longitude": 139.761328, "phone": "+81335737222", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-taichi", "description_en": "This restaurant loves the chic style of Edo culture and values the human touch. Many sushi shops these days offer two time-limited seatings, serving only omakase set meals. However, Sushi Taichi shows the mettle of an old-fashioned sushi chef. The owner-chef’s agreeable disposition ensures him many regular customers. Above the counter is a shop curtain, while the walls feature woodblock prints depicting street stalls. If you like old-school sushi shops, Sushi Taichi is for you." }, { "slug": "nerisa", "name": "nerisa", "city": "Tokyo", "address": "6-7-6 Koyama, Shinagawa-ku, Tokyo, 142-0062, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.614612, "longitude": 139.699997, "phone": "+81367706348", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nerisa", "description_en": "The chef honed his craft at a restaurant in Italy’s Piedmont region, spending his days off exploring local trattorias and immersing himself in the region. Agnolotti follows a recipe brought back from his training. Dishes such as veal ham with tuna sauce and beef braised in Barolo reflect both Italian culinary tradition and his own experience. The chef tackles regional cuisine with restaurant-refined techniques." }, { "slug": "yakitori-honda", "name": "Yakitori Honda", "city": "Tokyo", "address": "3-5-1 Minato, Chuo-ku, Tokyo, 104-0043, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669847, "longitude": 139.778187, "phone": "+81355402223", "website": "https://www.yakitori-honda.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yakitori-honda", "description_en": "The boundless curiosity of Chef Takuya Honda shines in his yakitori. The Hinai chicken he uses is aged to bring out the umami. Honda constantly tinkers with his fare through trial and error to elicit the best flavour from each cut. Unimpressed by the usual, narrow choice of salt or sauce, he broadens the selection to include condiments like condensed soy sauce, balsamic soy sauce, and rice vinegar with herbs. The chef similarly puts effort into recommending the best wine pairings." }, { "slug": "miyawaki", "name": "Miyawaki", "city": "Tokyo", "address": "1-3-28 Mita, Minato-ku, Tokyo, 108-0073, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.654403, "longitude": 139.743901, "phone": "+81353796545", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/miyawaki", "description_en": "This counter-style Japanese restaurant dips deeply into Kyoto culinary traditions. Kenta Miyawaki’s experience manifests in fish dishes grilled in soy sauce, sake and citrus slices, or with Saikyoni, served on Kyoyaki vessels. Deep-fried tofu mixed with thinly sliced vegetables is standard fare, preserving the work of previous generations. Ingredients, which include mollusc, unagi, mushrooms and lily bulbs, change with the season. First-time customers receive omakase set meals only; from their next visit they can order from an extensive menu." }, { "slug": "da-pepi", "name": "DA PEPI", "city": "Tokyo", "address": "4-25-6 Sengoku, Bunkyo-ku, Tokyo, 112-0011, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.730294, "longitude": 139.73945, "phone": "+81369021095", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/da-pepi", "description_en": "The ivy-draped façade arrests the eye. On the menu, one item after another professes the chef’s admiration for the cuisine of Tuscany. ‘Fumo’ is a dish of pasta in tomato sauce, learnt by the chef on his Tuscan sojourn. Aromas of olive oil and garlic wafting from the kitchen, tables set to encourage sharing from a single dish: it all recalls everyday life in Italy. Set menus are always an improvised surprise. DA PEPI is fun, like an invitation to dinner at a friend’s home." }, { "slug": "ibaia", "name": "IBAIA", "city": "Tokyo", "address": "3-12-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670829, "longitude": 139.769195, "phone": "+81362642380", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ibaia", "description_en": "This bistro is sure to satisfy the cravings of carnivores, with French flame techniques that bring out the sizzle in meat dishes. Beef, pork, lamb and duck are cooked as hearty slabs. Their famous cutlet of beef tenderloin looks like a standard Japanese take on Western cuisine, but with a French twist: parsley and garlic are mixed in, a la lamb grilled in breadcrumbs. Here, you’ll find the thrill of savouring thick cuts of meat and the joy of opening a bottle of wine." }, { "slug": "madame-toki", "name": "Madame Toki", "city": "Tokyo", "address": "14-7 Hachiyamacho, Shibuya-ku, Tokyo, 150-0035, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.650833, "longitude": 139.697062, "phone": "+81334612263", "website": "https://www.madame-toki.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/madame-toki", "description_en": "The Western-style brick house with red roof tiles catches the eye. Marble floors, antique furniture and chandeliers make it like visiting the villa of some European noble. The cuisine is simple and modern, scrupulously prepared and pleasing to the eye. A trolley arrives for you to choose your dessert, creating a moment of indulgence. The proprietress leads her excellent team of service staff." }, { "slug": "tentenkyokyo-umean", "name": "Tentenkyokyo Umean", "city": "Tokyo", "address": "3-10-10 Yushima, Bunkyo-ku, Tokyo, 113-0034, Japan", "cuisine": "Tempura, Soba", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.703876, "longitude": 139.769647, "phone": "+81358178066", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tentenkyokyo-umean", "description_en": "‘Tentenkyokyo’ carries the heartfelt wish that guests will enjoy tempura and soba to their heart’s content. Shiba shrimp, skewered and deep-fried, is a standard of soba-shop tempura beloved since the Edo period. Although the sea from which shiba shrimp were once harvested has been reclaimed as land, the tradition lives on. Shiba-shrimp tempura embodies the spirit of Edo, and the food culture resonates even today. For your omakase set menu, you can choose whether to include small dishes in the bill of fare or focus solely on tempura." }, { "slug": "patous", "name": "Patous", "city": "Tokyo", "address": "3-4-14 Azabudai, Minato-ku, Tokyo, 106-0041, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.660459, "longitude": 139.739219, "phone": "+81368074820", "website": "https://patous.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/patous", "description_en": "Bread finishes baking the moment guests arrive. The warmth and aroma of freshly baked bread are the chef’s way of graciously welcoming you. ‘Pan-seared layered scabbard fish, potato and foie gras’ has been the speciality since the restaurant’s inception. The chef’s experience comes to the fore in his subtle manipulation of flame and texture. Patous is a common name for Great Pyrenees, a breed of dog. The white fur of this dog reflects the restaurant’s pure devotion to its craft." }, { "slug": "oryori-kokoroba", "name": "Oryori Kokoroba", "city": "Tokyo", "address": "3F, 2-10-11 Nihombashiningyocho, Chuo-ku, Tokyo, 103-0013, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.685584, "longitude": 139.784063, "phone": "+818043203002", "website": "https://kokoroba2022.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/oryori-kokoroba", "description_en": "The name incorporates a character from the chef’s name while professing sincere devotion to gastronomy. That sincerity is on full display in the hassun appetisers. To convey the mood of the passing seasons, the chef incorporates meticulously chosen items fresh from the market. Oyakodon (chicken and egg on rice) made with freshly cooked rice is a sentimental favourite of the chef, one he’s made continuously since his apprenticeship. His dedication shines through in his painstaking attention to his work." }, { "slug": "toriyaki-ohana", "name": "Toriyaki Ohana", "city": "Tokyo", "address": "3-28-2 Ebisu, Shibuya-ku, Tokyo, 150-0013, Japan", "cuisine": "Chicken Specialities", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.643771, "longitude": 139.715599, "phone": "+81364557826", "website": "https://toriyaki-ohana.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/toriyaki-ohana", "description_en": "A menu that is all about chicken in the traditional kaiseki multi-course meal style, from a chef accomplished in Japanese cuisine. Start with an appetiser of chicken breast wrapped with nori seaweed or spring roll of minced chicken with miso. Soup dishes are stocked with chicken wonton. Grilled chicken and duck are not skewered but char-grilled on a wire net, pungently scorched on the surface by broiling close to a hot flame. Chicken bone soup over rice brings down the curtain. Nothing is wasted, proving that every part is delicious." }, { "slug": "orchestra", "name": "Orchestra", "city": "Tokyo", "address": "4-1-7 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.679255, "longitude": 139.693608, "phone": "+81363834036", "website": "https://restaurant-orchestra.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/orchestra", "description_en": "Imola, the city in Italy’s Emilia-Romagna where the chef apprenticed, has a famous music academy. The restaurant’s name derives from the passion for classical music he learned from the students he befriended there. In Imola, the chef developed his belief that a restaurant resembles an orchestra, in that a wide range of players work in harmony to create a greater whole. Cuisine on plates decorated with musical instrument motifs and classical music piped into the dining room deliver a performance worthy of any conservatory." }, { "slug": "misola", "name": "misola", "city": "Tokyo", "address": "3-10-38 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Italian, Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.666314, "longitude": 139.714527, "phone": "+81334793700", "website": "https://mi-sola.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/misola", "description_en": "Sky blue is the colour theme of misola. Framed by azure wall, objets d’art of birds take flight. Seafood is the chef’s forte, owing to his experience in Venice. A prix fixe presentation begins with paste of salt cod, a famed local dish from Italy. Vegetables are gathered fresh each morning; meat dishes are light and delicate. Simple yet inventive, misola is the evolution of Italian cuisine." }, { "slug": "une-pincee", "name": "UNE PINCÉE", "city": "Tokyo", "address": "2-19-2 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.656709, "longitude": 139.742547, "phone": "+81355612939", "website": "https://unepincee.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/une-pincee", "description_en": "Gelée of vegetable mousse and consommé is a much-requested dish. The ingredients vary with the season—white asparagus in spring, corn in summer, butternut squash in autumn, Jerusalem artichoke in winter—and are prepared with a light touch. Vegetables arrive from the chef’s parents in Ibaraki Prefecture. For the main course, pastry-wrapped pigeon or quail is a longstanding favourite. The number of dishes, arranged in a modern style, and the portions are adjusted to preference." }, { "slug": "requinquer", "name": "REQUINQUER", "city": "Tokyo", "address": "5-17-11 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.637594, "longitude": 139.723284, "phone": "+81354228099", "website": "https://requinquer.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/requinquer", "description_en": "Soichi Furuya seeks out the attractions and possibilities of French cuisine while staying in touch with current trends. Terrine de foie gras is a speciality that keeps customers coming back. Soups and crepes made using vegetables that don’t meet JA size regulations support farmers. The various set menus focused on the unique traits of Japanese-French fusion cuisine excite diners. The restaurant’s name means ‘be of good cheer’, and indeed REQUINQUER invigorates diners and food producers alike." }, { "slug": "tempura-otsuka", "name": "Tempura Otsuka", "city": "Tokyo", "address": "2-12-11 Iriya, Taito-ku, Tokyo, 110-0013, Japan", "cuisine": "Tempura", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.719715, "longitude": 139.789306, "phone": "+81338738826", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-otsuka", "description_en": "The owner-chef, born and raised in Iriya, is an artisan through and through. Proceedings are by the book, starting with milder flavours like tiger prawn, squid and sillago before proceeding to bolder tastes. Edomae toppings are favoured, such as tidepool gunnel and big-eyed flathead. Decorating the walls are senshagaku, wooden tablets typically posted on the pillars of shrines, inscribed with local supporters’ names. The characters suffuse the restaurant with the atmosphere of old neighbourhoods." }, { "slug": "tempura-shimomura", "name": "Tempura Shimomura", "city": "Tokyo", "address": "1-11-13 Misuji, Taito-ku, Tokyo, 111-0055, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.704205, "longitude": 139.785405, "phone": "+81358092866", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-shimomura", "description_en": "The menu is extensive to cater to diners’ tastes but has strong regional roots. Fish and vegetables are fried in alternation, with the accent on shrimp, sillago and conger eel. Recently, few tempura places offer tendon only, but here, tendon of vegetable tempura and kakiage (all-in-one seafood and vegetable tempura blend) are available at lunchtime. Feel free to add seafood items to the vegetable set menu. Woodblock prints and an icebox vaguely recreate the atmosphere of working-class Edo." }, { "slug": "tasogare", "name": "Tasogare", "city": "Tokyo", "address": "3F, 2-6-2 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.656261, "longitude": 139.733094, "phone": "+81367211355", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tasogare", "description_en": "Tasogare means ‘twilight’, and that’s when the doors open, to ensure guests an enjoyable visit. Fun is on the blackboard menu, with combinations that make visions of deliciousness dance before the eyes - foie gras with Danish pastry, for example, or asparagus with zabaglione. Vinegared fish and stew are the very essence of Japanese cuisine. Tasogare entices with layers of nuanced technique and a spirit of playfulness. Free-spirited cooking, to be enjoyed with a free spirit." }, { "slug": "124-kagurazaka", "name": "124. KAGURAZAKA", "city": "Tokyo", "address": "3F, 12-4 Wakamiyacho, Shinjuku-ku, Tokyo, 162-0827, Japan", "cuisine": "Yakitori", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.700304, "longitude": 139.739357, "phone": "+81344002124", "website": "https://124-kagurazaka.com/en", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/124-kagurazaka", "description_en": "The numbers in the name are both the address of the shop and the birthday of a member of staff. The first skewer is chicken heart, because the deep, rich flavour of this cut makes a strong impression. norimaki (bite-size chunks wrapped in nori seaweed) of chicken tenderloin, cooked vegetable salads and deep-fried tofu intersperse the omakase set meal, varying the tone and providing items that pair agreeably with sake. Ramen in chicken broth closes out the presentation. Served in dragon-pattern bowls with nori to evoke a certain sense of nostalgia." }, { "slug": "n-ud-tokyo", "name": "Nœud. TOKYO", "city": "Tokyo", "address": "B1F, 2-5-7 Hirakawacho, Chiyoda-ku, Tokyo, 102-0093, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": true, "latitude": 35.67969, "longitude": 139.738705, "phone": "+81369100233", "website": "https://noeud.tagaya.co.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/n%C5%93ud-tokyo", "description_en": "The focus of the cuisine is aroma above all. Dishes are built around vegetables, with parts such as leaves, stalks and peels transformed through a variety of cooking methods. Presentation is modern, a layering of flavours and textures. The restaurant’s approach of ‘All Sustainable French’, using everything, wasting nothing, is its way of discovering new facets of familiar ingredients. Recycled materials in the décor reflect the same conviction." }, { "slug": "lugdunum-bouchon-lyonnais", "name": "LUGDUNUM Bouchon Lyonnais", "city": "Tokyo", "address": "4-3-7 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.701746, "longitude": 139.740121, "phone": "+81364261201", "website": "https://lyondelyon.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/lugdunum-bouchon-lyonnais", "description_en": "This ‘Little Lyons’ down a Kagurazaka alley entertains guests with the regional cuisine chef Christophe Paucod remembers from his hometown. The famed quenelle is paired with buttered rice in the style of a doria. Homemade sausages are used in miniature hamburgers. The interior, a faithful recreation of Bouchon, a Lyons restaurant, wraps guests in the warm feeling of travelling in France." }, { "slug": "mimosa", "name": "MIMOSA", "city": "Tokyo", "address": "2F, 3-10-40 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.666438, "longitude": 139.714327, "phone": "+81368046885", "website": "https://mimosa-aoyama.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/mimosa-1194182", "description_en": "The counter seats are a uniform white, creating a sense of presence, and the sight of the cooking right in front of you is reassuring. Amid the sounds and aromas of stir-frying in woks, the chef sometimes makes conversation with guests while plating their food. Based on Shanghai cuisine, the dishes are set in front of you as soon as they are cooked. The set menu features numerous courses, the arrangements simple. Fresh ingredients express the seasons through Chinese gastronomy." }, { "slug": "nebuka", "name": "Nebuka", "city": "Tokyo", "address": "2F, 6-8-28 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.659973, "longitude": 139.732128, "phone": "+817024880214", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nebuka", "description_en": "Nebuka was opened by the proprietor of a wine bar. It is said that the best grapevines are those with the deepest roots (‘ne-buka’), and deep are the connections Nebuka cultivates with producers and in ingredients and cuisine. Omakase set menus focus on seasonal vegetables. Experienced in both French and Japanese cuisine, the chef applies expertise in both schools, and even creates pasta dishes. Each dish is arranged simply, placing the ingredients centre stage. A young team provides bright and pleasant service." }, { "slug": "chugokusai-kakyu-bou", "name": "Chugokusai KAKYU-BOU", "city": "Tokyo", "address": "2F, 2-1-62 Takanawa, Minato-ku, Tokyo, 108-0074, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.640708, "longitude": 139.73776, "phone": "+81364325647", "website": "https://www.tablecheck.com/ja/kakyubou", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/chugokusai-kakyu-bou", "description_en": "Huaqiu (read as Kakyu in Japanese) is the name of a holy mountain, mentioned in a Chinese book of philosophy, where many fruits grow. The name Kakyu-bou, ‘Kitchen of Mount Huaqiu’, captures the joy of cooking in a spirit of thanksgiving for the foods granted by the gods. As an apprentice, the chef learned that without the basics there can be no application. Accordingly, he searches for innovation while staying within the boundaries of orthodox Chinese cuisine. The appetiser assortment consists of bounty from sea and soil prepared with Chinese techniques. The joy of cooking creates the joy of eating." }, { "slug": "alternative", "name": "Alternative", "city": "Tokyo", "address": "5-12-24 Shirokane, Minato-ku, Tokyo, 108-0072, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.645258, "longitude": 139.72364, "phone": "+81354227551", "website": "https://alternative-tokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/alternative", "description_en": "Alt-rock is rock music that doesn’t fit any particular category or is born of a spirit of breaking down established concepts. Noting the free rein Gallic cuisine enjoyed during his sojourn in France, the chef named his restaurant ‘Alternative’ to signal his determination to create new value. He lays the foundations of classic French theory and technique before adding elements from Japanese and Chinese culinary traditions. The venue, the former premises of a neighbourhood workshop, also expresses the chef’s individualism." }, { "slug": "chugokusai-hina", "name": "Chugokusai HINA", "city": "Tokyo", "address": "3F, 2-16-12 Kamimeguro, Meguro-ku, Tokyo, 153-0051, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.642093, "longitude": 139.697751, "phone": "+81364127274", "website": "https://chugokusai-hina.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/chugokusai-hina", "description_en": "Counter-style Chinese committed to natural deliciousness. The husband, schooled in the kitchens of Yokohama and Shanghai, focuses on the cooking, while his wife serves guests. The inherent flavours of the ingredients are held paramount, interpreting the seasons of Japan through Chinese cuisine. Each dish is seasoned with restraint and elegance. In a novel twist, instead of Shaoxing wine, items are paired with well-aged Japanese sake or organic wine." }, { "slug": "kabukizaura-masashi", "name": "Kabukizaura Masashi", "city": "Tokyo", "address": "4-11-9 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669836, "longitude": 139.768574, "phone": "+818020710902", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kabukizaura-masashi", "description_en": "Diners are greeted by the open owner-chef and the graceful proprietress. The playful riot of colours on the wall is a tableau on the theme of people’s relationship with food. In this vision stretching from the past to the future, faces are drawn in kumadori, the shaded kabuki makeup fitting for a restaurant ‘behind the kabuki theatre’ (kabukiza-ura). The omakase set meal abounds in changes in inflection: two pieces of nigiri and two types of fried items (tempura and deep-fried) highlight contrasting textures. The chef’s experience with Chinese cooking bursts from his baked gyoza. For the best drink pairings, let the proprietress choose." }, { "slug": "dan", "name": "DAN", "city": "Tokyo", "address": "4-34-10 Daizawa, Setagaya-ku, Tokyo, 155-0032, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.653543, "longitude": 139.672301, "phone": "+81344009986", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/dan-1212783", "description_en": "Casual French dining by a chef with deep experience in gastronomy. The counter forms an arc around the kitchen, dissolving the barrier between host and guest. Traditional recipes cooked with Japanese ingredients highlight the affinity between the two. Risotto, for example, is a perennial favourite, being a rice dish. The intimate establishment and cheerful circle of guests make Dan a step up." }, { "slug": "chez-inno", "name": "Chez Inno", "city": "Tokyo", "address": "2-4-16 Kyobashi, Chuo-ku, Tokyo, 104-0031, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.676831, "longitude": 139.768703, "phone": "+81332742020", "website": "https://www.chezinno.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/chez-inno", "description_en": "Chez Inno is a creation of Noboru Inoue, a name engraved in the history of French cuisine in Japan. Junji Koga runs the kitchen under Inoue’s tutelage. Items such as lobster terrine and lamb baked in pie crust are traditional recipes given a brush-up with the next generation of chefs. Sauces prepared with dollops of wine are the pride of Chez Inno. The chefs seek the essence of French cuisine while remaining mindful of the changing times." }, { "slug": "takumi-sushi-owana", "name": "Takumi Sushi Owana", "city": "Tokyo", "address": "4F, 1-17-17 Ebisuminami, Shibuya-ku, Tokyo, 150-0022, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.644812, "longitude": 139.710474, "phone": "+81357252020", "website": "https://takumisushiowana-japan.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/takumi-sushi-owana", "description_en": "Kenji Oana and his fellow artisans work with practiced synchrony, alternating servings of nigiri and drinking snacks. Rice is seasoned with either red or white vinegar; sushi of tuna and pickled daikon radish is shaped like o-hagi (rice cakes coated with sweet red bean paste), a legacy inherited from his mentor along with the shop’s name. Snacks are delightfully inventive: baked and steeped barracuda and eggplant, for example, or conger eel grilled with Saikyo miso. Never knowing what to expect accentuates the fun." }, { "slug": "akebonobashi-kazu", "name": "Akebonobashi Kazu", "city": "Tokyo", "address": "16 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.691283, "longitude": 139.724753, "phone": "+81368823683", "website": "https://akebonobashikazu.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/akebonobashi-kazu", "description_en": "In search of cuisine that only his native country could conceive, the chef devoted himself to the path of Japanese cuisine. The menu observes the basics of kaiseki while imparting creative flourishes. Wanmono include items with fishcake that complements the broth. Fish in season is salted and grilled over charcoal. Takikomi-gohan, served at the end of the meal, is attuned to the seasons as well. He prizes simplicity yet spares neither ingenuity nor attention to detail." }, { "slug": "ishibashi", "name": "Ishibashi", "city": "Tokyo", "address": "3-6-8 Sotokanda, Chiyoda-ku, Tokyo, 101-0021, Japan", "cuisine": "Sukiyaki", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.70283, "longitude": 139.769906, "phone": "+81332513580", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ishibashi", "description_en": "Ishibashi began as a butcher shop in the early Meiji period. The owners also kept a sukiyaki shop next door, and this restaurant has passed down its original flavours through the generations. The fifth-generation owner-chef chooses wagyu beef by its marbling and the quality of the red meat. Seating is tatami-mat only; cooking is done exclusively by one hostess. In a unique touch, the meal ends with ojiya (flavoured rice gruel) made with fluffy eggs. The old-fashioned atmosphere adds to the flavour." }, { "slug": "wakiya-ichiemicharo", "name": "Wakiya Ichiemicharo", "city": "Tokyo", "address": "6-11-10 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.6696361, "longitude": 139.7348462, "phone": "+81355748861", "website": "https://www.wakiya.co.jp/restaurants/ichiemi/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/wakiya-ichiemicharo", "description_en": "The flagship restaurant of Yuji Wakiya, renowned pioneer of nouvelle chinois cuisine. With “tradition and creativity” as his motto, Wakiya professes a new style of Chinese cooking. The starter, ‘Nine Joys Assorted Appetiser’, is so named because nine is a number believed to bring good luck in China. The restaurant name means ‘once a day, let’s relax, laugh and have tea’. Cuisine and hospitality to bring a smile to your face." }, { "slug": "shunka-nakamura", "name": "Shunka Nakamura", "city": "Tokyo", "address": "2-11-7 Higashinihombashi, Chuo-ku, Tokyo, 103-0004, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.692857, "longitude": 139.787149, "phone": "+81358469830", "website": "https://syunka-nakamura.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shunka-nakamura", "description_en": "Relentless curiosity is the driving force of this chef. After going to Hong Kong to study Cantonese cuisine, he then worked at a kappo to learn about Japanese food. He calls the marriage of these two shunka, which roughly translates as ‘Chinese food with a seasonal sensibility’. Spring rolls of pike conger or conger eel are one example. The steamed chicken is a secret recipe passed on from his Hong Kong mentor. He presents the home-cooked flavours that Hongkongers love." }, { "slug": "lyla", "name": "Lyla", "city": "Tokyo", "address": "7-5-34 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670935, "longitude": 139.730173, "phone": "+81364412096", "website": "https://www.lylatokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/lyla", "description_en": "The name is an amalgam of the French words ‘lyrique’ and ‘laboratoire’. Leveraging his poetic creativity, the chef showcases the fruits of his research in his prix fixe offerings. The first half of the proceedings is steeped in playfulness, beginning with a balloon-shaped cocktail. In the second half, we get back to essentials, with fish and meat dishes dressed in sauces. Foodstuffs from Kyushu reflect the chef’s roots in Oita Prefecture. Be sure to try Oita’s famed kabosu citrus and its wines." }, { "slug": "sudachi", "name": "Sudachi", "city": "Tokyo", "address": "B1F, 7-12-12 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.657838, "longitude": 139.718472, "phone": "+81364335386", "website": "https://sudachi.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sudachi", "description_en": "This Japanese restaurant offers puzzles and coded menus! The puzzles rely on a coded-language tradition called goroawase, so if you know a little Japanese, they are sure to raise anticipation. Counter seating, which affords a view of the food-preparation process, adds a touch of fun as well. The eatery’s name can mean ‘leaving the nest’, and indeed the young cooks create a cheerful atmosphere. Puzzle-solving is for evenings only; lunch is traditional kaiseki, finishing with sea bream rice with green tea poured over it." }, { "slug": "bistro-yebisu", "name": "Bistro YEBISU", "city": "Tokyo", "address": "3-15-8 Higashi, Shibuya-ku, Tokyo, 150-0011, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.650252, "longitude": 139.70968, "phone": "+81364273789", "website": "https://bistroyebisu.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/bistro-yebisu", "description_en": "The key to happiness here is the blackboard menu. Sea urchin with new onions, whitebait quiche, veal cutlets and other offerings are chalked simply on the board. The chef is a fount of knowledge; ask about the fare and conversation flows, heightening anticipation of the meal to come. The bistro is run by a couple whose concept is a restaurant that makes people happy. Spend a warm and comfortable time in this casual scene." }, { "slug": "kokyu", "name": "KOKYU", "city": "Tokyo", "address": "2-13-9 Yokokawa, Sumida-ku, Tokyo, 130-0003, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.704836, "longitude": 139.812039, "phone": "", "website": "https://ko-kyu.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kokyu-1209326", "description_en": "A genre-defying cuisine paired with tea-based cocktails. While rooted in French techniques, the chef seamlessly weaves in elements of Chinese and Japanese cuisine. The duck dish, for instance, is prepared by ladling hot oil over the skin, much like Peking duck. The tradition of serving tea and sweets after a meal, known as ochauke, reflects Japanese hospitality. Chef and mixologist work in harmony, refining the distinctive world of ‘wither and decay’ or ‘kokyu’." }, { "slug": "ponte-del-piatto", "name": "PONTE DEL PIATTO", "city": "Tokyo", "address": "5-19-7 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.649071, "longitude": 139.720288, "phone": "+81334730707", "website": "https://www.ponte-del-piatto.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ponte-del-piatto", "description_en": "‘Ponte’ means ‘bridge’, while ‘piatto’ means ‘dish’. The earnest desire of the chef is to build bridges among people through food. Prix fixe menus express the seasons of Japan, but cooking methods and flavours are Italian through and through. Ribollita is a vegetable soup from Tuscany. Tiramisu is raised to a new level. Beautiful, modern arrangements attest to the chef’s many years of honing his craft." }, { "slug": "l-allium", "name": "L'allium", "city": "Tokyo", "address": "B1F, 4-9-23 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.638314, "longitude": 139.723363, "phone": "+81364564378", "website": "https://www.restaurant-lallium.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-allium", "description_en": "The basement dining room has the air of a concert hall. The conductor, on stage in his brightly lit kitchen, is Chef Yoshiaki Shindo. To ensure that the character is unmistakably French, caviar, foie gras and truffles are staple offerings. Poêle of foie gras is the centrepiece of the prix fixe menu. Guests are encouraged to choose their meat and fish, reflecting the restaurant’s core commitment to freedom of choice." }, { "slug": "shokudo-uyuki", "name": "Shokudo Uyuki", "city": "Tokyo", "address": "4-11-9 Asakusa, Taito-ku, Tokyo, 111-0032, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.718337, "longitude": 139.796784, "phone": "+815037497066", "website": "https://shokudouuyuki.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shokudo-uyuki", "description_en": "The characters for ‘shokudo’ (dining hall) can be read as ‘jikido’: in Buddhist terminology, a hall where monks take their meals. The name reflects a desire to put people at ease through cuisine. Through dedication to improvement and hard work, Shokudo Uyuki creates simple, honest fare to calm the soul. Though he runs his restaurant alone, the Aomori-born chef devoted himself to preparing hot meals for survivors in Rikuzentakata, Iwate Prefecture, following the 2011 earthquake and tsunami. Mellow jazz plays in the background. Good-humoured service stimulates lively conversation." }, { "slug": "tempura-nakagawa", "name": "Tempura Nakagawa", "city": "Tokyo", "address": "2-14-2 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.667762, "longitude": 139.770609, "phone": "+81335467335", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-nakagawa", "description_en": "The chef learned his tempura from a master versed in the old ways. The first tiger prawn is fried at just the right heat to bring out its aroma; the second is served rare to elicit sweetness. Conger eel is fragrantly fried with minimum sesame oil. Nakagawa’s trademark theory is that ‘tempura is a process of drying-out’, by which he means ingredients are steamed and grilled in their batter to remove moisture, bringing their flavour to the fore." }, { "slug": "il-giotto", "name": "IL GiOTTO", "city": "Tokyo", "address": "5-21-9 Komazawa, Setagaya-ku, Tokyo, 154-0012, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.625581, "longitude": 139.655775, "phone": "+81368059229", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/il-giotto", "description_en": "In this white-walled detached house facing Komazawa-Koen Avenue, with its cosy, wood-lined interior, sounds of food preparation from the open kitchen, and the atmosphere of a shop run by a couple, guests feel invited into a home. Chef Naofumi Takahashi specializes in meat dishes, such as bruschetta with home-cured ham and simmered tripe. He takes special pride in his slow-aged, char-grilled meats. Beef, aged to enhance umami, is seasoned with salt and pepper." }, { "slug": "shintomicho-yuasa", "name": "Shintomicho Yuasa", "city": "Tokyo", "address": "2-7-4 Shintomi, Chuo-ku, Tokyo, 104-0041, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670861, "longitude": 139.773717, "phone": "+81362228677", "website": "https://shintomi-yuasa.com", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shintomicho-yuasa", "description_en": "The character for ‘food’ (食) is composed of the components for ‘person’ (人) and ‘good’ (良), signifying the power of food to make a person good. Daisuke Yuasa, who puts great store by the principles of a balanced diet and good food for good health, creates dishes he hopes will support his patrons’ health in both body and soul. Another of his wishes is that food should be fun, so he gained a sommelier qualification to help customers expand their enjoyment." }, { "slug": "akasaka-watanabe", "name": "Akasaka Watanabe", "city": "Tokyo", "address": "2F, 2-17-59 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670705, "longitude": 139.738022, "phone": "+81364265872", "website": "https://www.akasaka-watanabe.net/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/akasaka-watanabe", "description_en": "The chef honed his understanding of Japanese cuisine through working at both ryotei and kappo restaurants, a journey reflected in his menu. Not to be missed, the hassun are prepared with great care, adorned with leaves and flowers to mark the seasons. Sesame is ground before guests’ eyes and mixed with the ingredients, releasing its aroma. Rice from his native Niigata is served as sea bream chazuke. Wanting a welcoming atmosphere, the chef offers guests warm hospitality." }, { "slug": "unique", "name": "unique", "city": "Tokyo", "address": "3-12-3 Meguro, Meguro-ku, Tokyo, 153-0063, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.631832, "longitude": 139.705803, "phone": "+81364510570", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/unique", "description_en": "Fine dining in a casual setting and price range is the concept. Masaaki Nakai interprets the classics to conjure a cuisine that is unique, hence the restaurant’s name. Stately presentations such as smoked terrine of foie gras and orange-fleshed yam or Asian black bear grilled in pie crust argue the case persuasively. Game such as fowl and rabbit are a seasonal speciality. Enjoy à la carte with a well-aged wine." }, { "slug": "sakuragi", "name": "Sakuragi", "city": "Tokyo", "address": "2F, 3-7-2 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.667948, "longitude": 139.773784, "phone": "+81362643773", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sakuragi", "description_en": "The ‘counter kappo’ format was adopted to serve food as fresh as possible from the kitchen. Dried bonito is shaved and dashi is made for the soup right before your eyes. Fish is char-grilled and roasted on straw. Keeping a watchful eye over his kitchen, the chef serves each dish at just the right temperature and with an alluring aroma. Fresh-cooked rice can be savoured topped with raw egg or seasoned minced chicken. Though presentations range widely, each one conveys a desire to satisfy and delight guests." }, { "slug": "yaumay", "name": "YAUMAY", "city": "Tokyo", "address": "2F, Nijubashi Square, 3-2-3 Marunouchi, Chiyoda-ku, Tokyo, 100-0005, Japan", "cuisine": "Chinese, Dim Sum", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.677693, "longitude": 139.761662, "phone": "+81362699818", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yaumay", "description_en": "A specialist in dim sum, popular in cities around the world. The red exterior belies the classic dining experience within, which is lively on every visit. Enjoy the culture of dim sum with Chinese tea to your heart’s content. The full complement of authentic dishes includes jasmine-smoked pork, steamed scallop siu mai dumplings, steamed shrimp gyoza dumplings and rice-noodle rolls wrapped in fried tofu skin. If the weather’s nice, taking in the local ambience on the terrace is recommended." }, { "slug": "sio-aoyama", "name": "sio AOYAMA", "city": "Tokyo", "address": "2F, Nonoaoyama, 3-4-3 Kitaaoyama, Minato-ku, Tokyo, 107-0061, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.667647, "longitude": 139.713086, "phone": "+81368045699", "website": "https://sio.tokyo/restaurants/sio-aoyama/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sio-aoyama", "description_en": "When the chef speaks of ‘Italian of points,’ he means Italian cuisine cooked to just the right temperature, with just the right flame level and so on. Arrangements of pasta and risotto are simple, but with unique variations. Meat dishes may be cooked in any of three ways: grilled on an iron plate, oven-baked, or grilled over firewood. The light touch brought to cooking, guest relations and ambience, according with the mood of today’s diners, is appealing. A harmonious triangle of three points." }, { "slug": "yakitori-hinata", "name": "Yakitori Hinata", "city": "Tokyo", "address": "2F, 3-12-4 Motoazabu, Minato-ku, Tokyo, 106-0046, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.656051, "longitude": 139.732581, "phone": "+81364592557", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yakitori-hinata", "description_en": "The owner-chef is passionate about the locally raised chicken of the Tamba-Sasayama region. The concept of yakitori with wine suggests some intriguing pairings; particularly compatible with wine are seared chicken breast dusted with salt from Guérande and liver brushed with balsamic sauce. The appetiser is chicken-liver pâté. The restaurant’s name hearkens back to the names of areas and relatives with whom the couple shares a bond; it connotes a ray of sunshine on a Kurayamizaka, which translates to ‘darkness hill.’" }, { "slug": "comme-a-la-maison", "name": "COMME À LA MAISON", "city": "Tokyo", "address": "6-4-15 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670221, "longitude": 139.734375, "phone": "+81335053345", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/comme-a-la-maison", "description_en": "Yuji Wakui faithfully recreates the cuisine of southwestern France, taught to him by a chef from Landes. From pâté de campagne to terrine de foie gras and duck confit, all are prepared with heartfelt affection. But Wakui reserves a special fondness for soupe de garbure, a simmered mélange of ham, duck, white kidney beans and other ingredients that spreads the flavours of Landes to a ready audience in Tokyo. Unwavering faithfulness to tradition wordlessly expresses Wakui’s gratitude to his mentor." }, { "slug": "ginza-adachi-naoto", "name": "Ginza Adachi Naoto", "city": "Tokyo", "address": "2F, 7-6-5 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669698, "longitude": 139.761992, "phone": "+81335727088", "website": "https://adachinaoto-japan.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-adachi-naoto", "description_en": "This restaurant values traditional techniques honed at a ryotei. The painstakingly prepared appetisers are a must-try. Seasonal iimushi, mochi rice topped with fish and steamed, is served as an amuse-bouche, paired with seasonal tastes such as sea urchin, salmon roe and chestnut. Instead of rice, the meal closes with konnyaku soba (devil’s-tongue noodles), to relieve uncomfortable fullness after the meal. Meticulous food preparation eloquently conveys the spirit and feeling of the owner-chef." }, { "slug": "ishibashi-2", "name": "Ishibashi", "city": "Tokyo", "address": "2-4-29 Suido, Bunkyo-ku, Tokyo, 112-0005, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.709271, "longitude": 139.738486, "phone": "+81338138038", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ishibashi-1193858", "description_en": "Near the edge of the Kanda River stands a traditional detached house. The red-brick wall harks back to a time when such things were regarded as symbols of Westernisation. Unaju (broiled eel on a bed of rice in a lacquerware box) includes a whole eel; the Deluxe version includes one and a half eels. With only a small difference in price, we recommend the latter. The eel is cut and slowly steamed only after you order, so expect to wait an hour for your dish to arrive. Spend the time absorbing the restaurant’s history, learning about eels or enjoying a snack or two with drinks." }, { "slug": "apicius", "name": "APICIUS", "city": "Tokyo", "address": "B1F, 1-9-4 Yurakucho, Chiyoda-ku, Tokyo, 100-0006, Japan", "cuisine": "French", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.674942, "longitude": 139.761009, "phone": "+81332141361", "website": "https://www.apicius.co.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/apicius-1209867", "description_en": "The name is a tribute to an epicure of ancient Rome. Masterpieces by Maurice Utrillo and Bernard Buffet decorate the art nouveau interior, creating the atmosphere of a salon. A particularly recommended menu item is the mousse of sea urchin, caviar and vegetables, a speciality handed down from the restaurant’s first chef. Interior, cuisine, wine, service: the quintessential elements of a great restaurant are here in abundance." }, { "slug": "hatsune", "name": "hatsune", "city": "Tokyo", "address": "2F, 3-11-6 Meguro, Meguro-ku, Tokyo, 153-0063, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.63198, "longitude": 139.70651, "phone": "+81364522256", "website": "https://www.instagram.com/hatsune.meguro?igsh=MWNtZ3dqbW1wbDVyNQ==", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hatsune", "description_en": "The chef works alone in this tiny restaurant. At lunchtime the predominant theme is noodle dishes, such as dandan noodles and hot-and-sour ramen. In the evening, both à la carte and set menu dining are available. Be sure to order the appetiser platter, as it’s packed with variety and the time and effort taken to prepare it are apparent. The spring rolls, a finger food, are also recommended. The ‘Yellow Mapo Tofu with Seafood’ intrigues with its unusual name and distinctive yellow colour." }, { "slug": "tanakada-nishiazabuten", "name": "Tanakada Nishiazabuten", "city": "Tokyo", "address": "2-2-2 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Izakaya", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.664171, "longitude": 139.720271, "phone": "+81364470490", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tanakada-nishiazabuten", "description_en": "Tadaaki Tanaka selects ingredients from across Japan and cooks them with a freewheeling imagination, catering to guests’ requests and preferred portion sizes. The extensive menu includes seafood from the Fukuoka market as well as regional dishes from Kyushu. Works by the legendary artist and epicure Rosanjin Kitaoji adorn the walls. The call bells on the tables say ‘Press and we’ll come’ in Hakata dialect. The restaurant’s name comes from the Fukuoka-born owner, meaning simply ‘I’m Tanaka’, reflecting his determination to pursue the ‘Tanaka style’." }, { "slug": "sushi-marufuku", "name": "Sushi Marufuku", "city": "Tokyo", "address": "3-17-4 Nishiogiminami, Suginami-ku, Tokyo, 167-0053, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.70367, "longitude": 139.602345, "phone": "+81333346029", "website": "https://sushimarufuku.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-marufuku", "description_en": "Aged sushi prepared with originality and passion. Yutaka Isayama rests fish to bring out aroma, tenderness and flavour, focusing closely on ageing technique to impart a certain wildness of taste. Snacks are interspersed so as not to jade the palate with a succession of intensely flavoured sushi toppings. Aged sushi pairs well with sake, so ask the proprietress, an accomplished sake sommelier, for suggestions." }, { "slug": "kappo-yuichi", "name": "Kappo Yuichi", "city": "Tokyo", "address": "1-6-10 Kamiogi, Suginami-ku, Tokyo, 167-0043, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.705104, "longitude": 139.621378, "phone": "+81333924578", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kappo-yuichi", "description_en": "This restaurant is temporarily closed due to relocation. This counter-style restaurant hangs out its shingle in a corner of the roundabout in front of the north entrance to Ogikubo Station. Chef Kotaro Tachibana bases the menu around vegetables, showcasing the depth of Japanese cuisine. Takiawase highlight the ever-changing faces of nature, with colourful vegetables that cool you in summer and warm you in winter. Appetiser platters arrayed with salad with mashed tofu dressing, seasoned boiled greens and vegetables dressed with sesame sauce calm the soul still further with their savoury flavours." }, { "slug": "kiyosumi-takahara", "name": "Kiyosumi Takahara", "city": "Tokyo", "address": "2-15-4 Kiyosumi, Koto-ku, Tokyo, 135-0024, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.683152, "longitude": 139.796707, "phone": "+81362403037", "website": "https://kiyosumi-takahara.instatry.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kiyosumi-takahara", "description_en": "Kyoto cuisine has left its mark on chef Shimon Takahara. Like his father before him, he apprenticed as a chef in Kyoto, devoting himself to his gastronomical studies. Guided by the teachings of his mentor, Takahara dedicates his heart and soul to creating dishes that offer a sense of the seasons and reverberate in the senses. Each day’s appetiser, prepared from what is most seasonal, shows this devotion. In spring, expect dishes laden with the colours and aromas of daily variations such as bamboo shoots and asparagus." }, { "slug": "sushi-kobayashi", "name": "Sushi Kobayashi", "city": "Tokyo", "address": "8-2-10 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669349, "longitude": 139.759504, "phone": "+81362523288", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-kobayashi", "description_en": "Guests are greeted in Edo dialect with a hearty “Irasshaimashi”. A short shop curtain hangs under a market-stall roof, lending the shop an Edo-era food-stall ambience. Expect steaming hot towels, piping hot tea and gracious service. Influenced by two mentors, the owner-chef prepares fish patiently in the time-honoured way and uses red vinegar to form rice portions. His aim is to be his patrons’ every-day sushi stop. An old-school, no-nonsense sushi shop in both appearance and demeanour." }, { "slug": "ristorante-acqua-pazza", "name": "Ristorante ACQUA PAZZA", "city": "Tokyo", "address": "2F, Passage Aoyama, 2-27-18 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669067, "longitude": 139.716577, "phone": "+81364347506", "website": "https://acqua-pazza.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ristorante-acqua-pazza", "description_en": "Chef Yoshimi Hidaka has broadened the horizons of Neapolitan hometown cooking. Acqua pazza, the poached white fish dish that so thrilled him in Naples, is both the restaurant’s name and its signature dish. Prepared by fishermen, it began as fish and tomatoes simmered in seawater but here freshwater is used and Manila clams are added for saltiness. The synergy of umami from inosinic acid in the fish, glutamic acid in the tomato and succinic acid in the Manila clams is classic Yoshimi Hidaka ingenuity." }, { "slug": "sushi-ichigo", "name": "Sushi Ichigo", "city": "Tokyo", "address": "4-18-7 Kasuya, Setagaya-ku, Tokyo, 157-0063, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.664244, "longitude": 139.603144, "phone": "+81333075591", "website": "https://www.sushi-ichigo.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-ichigo", "description_en": "A chance encounter with a single book sparked a lifelong connection with sushi for this chef. His omakase unfolds like a ninjo rakugo performance—beginning with light snacks, before moving into the main story: sushi. The sushi itself progresses like a narrative, a light opening act with squid, building through tuna, cresting with gizzard shad, and tapering off with egg to end the meal. Occasionally, the chef interjects a playful remark to his guests, much like a rakugo performer engaging the audience." }, { "slug": "oryori-horiuchi", "name": "Oryori Horiuchi", "city": "Tokyo", "address": "9-15 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.690053, "longitude": 139.72219, "phone": "+81332262337", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/oryori-horiuchi", "description_en": "The starting point for Mrs. Sayaka Horiuchi is her early life lived amid natural beauty. Considering that ‘the mountains water the village and feed the ocean,’ the dishes are prepared with a spirit of gratitude for ingredients from land and sea. Horiuchi nurtures relations with food producers nationwide who share her vision. Local vegetables are from farmers in Nerima, clams from fishermen in Kyoto. Her famous chicken offal stew is home cooking from her native Yamanashi Prefecture." }, { "slug": "tsurutokame", "name": "Tsurutokame", "city": "Tokyo", "address": "B1F, 6-7-15 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670611, "longitude": 139.762574, "phone": "+81355377045", "website": "https://tsurutokame.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tsurutokame", "description_en": "The name means ‘crane and turtle’ and derives from a Japanese folktale in which a crane from the wider world (the guest) befriends a turtle in a pond (the chefs). It reflects the ladies’ desire to spread Japanese culture through Japanese cuisine, so appetiser platters are arranged like the decorations of traditional events. The gracious service puts you immediately at ease. The crane and turtle are a symbol of good fortune. At birthday parties, happiness is sure to descend on your table." }, { "slug": "matsuki", "name": "MATSUKI", "city": "Tokyo", "address": "2-23-3 Nakano, Nakano-ku, Tokyo, 164-0001, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.705373, "longitude": 139.667722, "phone": "+817032743730", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/matsuki-1206333", "description_en": "Enjoy pairings of local cooking with organic wines. The prix fixe opens with onion tart. Vegetable soup fragrant with basil brings memories of their apprenticeship in the south of France. Seeking warm, simple flavours, the chefs rely on time-honoured cooking utensils and techniques. Wearing aprons over everyday clothes, they chat casually with guests. An atmosphere that wants diners to enjoy French cuisine casually." }, { "slug": "eman", "name": "eman", "city": "Tokyo", "address": "1-3-6 Shirakawa, Koto-ku, Tokyo, 135-0021, Japan", "cuisine": "Spanish", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.681538, "longitude": 139.799395, "phone": "+81362403644", "website": "https://eman.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/eman", "description_en": "Drawing inspiration from Japan’s four seasons, the chef fuses ingredients with the cuisines of various regions of Spain. His choice to take the path of Spanish cuisine was set when he tried paella as a student. Obsessed with reproducing this epiphany for his guests, the chef offers Spanish and Japanese rice cuisine in tandem. Clams on rice is a Basque recipe, arranged in Fukagawa-meshi style. A deep dive into the hometown cuisines of Spain and Japan, in the heart of Kiyosumi Shirakawa." }, { "slug": "sushi-kanesho", "name": "Sushi Kanesho", "city": "Tokyo", "address": "3-33-9 Asakusa, Taito-ku, Tokyo, 111-0032, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.717715, "longitude": 139.796983, "phone": "+81338716081", "website": "https://sushi-kanesho.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-kanesho", "description_en": "Akira Watanabe inherited old-school sushi traditions but learned from his mentor the spirit of adding his own novel spin. Vinegared sushi rice is regarded as the most important component of great sushi, and Watanabe’s evolved over time through trial and error. The chef displays judgment and skill as he serves gizzard shad first, and his simmered conger eel and kurakake egg (egg straddling the rice like a saddle) reflect his personality. He confides that he tries to ‘investigate the old and understand the new’." }, { "slug": "maeshiba-ryoriten", "name": "Maeshiba Ryoriten", "city": "Tokyo", "address": "B1F, 4-7-5 Tamagawa, Setagaya-ku, Tokyo, 158-0094, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.61678, "longitude": 139.625753, "phone": "+81357979830", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/maeshiba-ryoriten-1205458", "description_en": "The speciality is charcoal-grilled beef and sauce only. On this, the French cuisine of Taira Maeshiba is focused. Ingredients whose producers are listed by name, finely disciplined flame-tending techniques, and traditional yet distinctive sauces combine to form menus only Chef Maeshiba could compose. The fare is simple, the work meticulous." }, { "slug": "bambakun", "name": "BAMBAKUN", "city": "Tokyo", "address": "2-39-11 Denenchofu, Ota-ku, Tokyo, 145-0071, Japan", "cuisine": "Creative", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.596157, "longitude": 139.670255, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/bambakun", "description_en": "Two people known only as ‘Bamba-kun’ and ‘Bamba-chan’ offer an interlude of fun at this charming patisserie. To heighten the deliciousness of the prix fixe dessert menu, the sweets are preceded by a light, slightly salty meal of soup, salad and sandwiches. French dessert recipes are interpreted through fruits in season and Japanese ingredients. Baked sweets are misted with awamori, wreathing the creation in a sake aroma." }, { "slug": "uisane", "name": "Uisane", "city": "Tokyo", "address": "2F, 4-2 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.70207, "longitude": 139.739727, "phone": "+81362808308", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/uisane", "description_en": "Born and raised in Uwajima, where he spent his childhood close to nature, Kohei Ikeda dreamed of becoming a chef in his youth. Influenced by his fisherman grandfather, he began by cooking fish. He cultivated the basics at a ryotei, then studied Chinese and French cuisine to broaden his culinary palate. Ingredients from Ehime feature prominently, conveying the appeal of his home region. Serving sea bream on rice, a local favourite, reflects that sentiment. Ikeda never forgets to stay true to this ‘original intention’, a phrase reflected in the name of the restaurant." }, { "slug": "tinc-gana", "name": "Tinc gana", "city": "Tokyo", "address": "4-3 Rokubancho, Chiyoda-ku, Tokyo, 102-0085, Japan", "cuisine": "Spanish, Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.689171, "longitude": 139.735318, "phone": "+81353571921", "website": "https://jeromequilbeuf.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tinc-gana", "description_en": "The chef honed his culinary instincts on modern Spanish cuisine. Fusing regional traditions with a contemporary sensibility, the menu is an expression of Spain today. Combinations are simple, to emphasise the quality of ingredients. Counter seating brings a sense of theatre, with the olive-green kitchen as a striking backdrop. The restaurant’s name means ‘I’m hungry’ in Catalan. Colourful dishes engage all the senses." }, { "slug": "hibinoryori-viola", "name": "Hibinoryori Viola", "city": "Tokyo", "address": "4-12-4 Minamiazabu, Minato-ku, Tokyo, 106-0047, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.647457, "longitude": 139.724216, "phone": "+81362773522", "website": "https://viola-hiroo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/hibinoryori-viola", "description_en": "A mother-daughter team opened this restaurant out of a desire to spread Japanese culinary culture. The chef and author of the menu is the mother, herself the daughter of the head of a tea ceremony school. The guiding principle is to base the fare on daily Japanese home cooking. Soup stock is drawn with painstaking care from select seasonal ingredients. The salad of cooked vegetables in season is generously portioned, while steaming fresh-cooked rice is served with Japanese comfort food. Home-style fare infused with the spirit of kaiseki." }, { "slug": "ichiu", "name": "Ichiu", "city": "Tokyo", "address": "2-22 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.700484, "longitude": 139.741058, "phone": "+81362807047", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ichiu", "description_en": "A door of cedar bark, roof tiles for a nameplate, and a rope curtain with the same diagonals as the ceiling. ‘Ichiu’ means ‘under one roof’, and the ceiling is shaped like a roof to emphasise this point. The menu is faithful to the spirit of Chef Koichi Hamano, a man experienced in Japanese cuisine, particularly sushi. The evening begins with a cup of sake; soup and steamed dishes are then served. After the sushi, takikomi gohan - rice with a variety of ingredients concludes the meal." }, { "slug": "udatsu-sushi", "name": "UDATSU SUSHI", "city": "Tokyo", "address": "2-48-10 Kamimeguro, Meguro-ku, Tokyo, 153-0051, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.64197, "longitude": 139.6953, "phone": "+815035505938", "website": "https://www.udatsu-sushi.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/udatsu-sushi", "description_en": "A fresh intersection between sushi and art. The walls of this modern space are hung with paintings by artists, giving the feeling of dining in a gallery. Bright and colourful side dishes include herb rolls, smoked tuna and veggie rolls. Nigiri technique hews close to the basics, but with some tempura-inspired creative touches, such as sea urchin and fried nori. A sushi restaurant for a new age." }, { "slug": "clos-des-gourmets", "name": "Clos Des Gourmets", "city": "Tokyo", "address": "2F, 3-18-4 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.635275, "longitude": 139.720819, "phone": "+81362772358", "website": "https://clos-des-gourmets.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/clos-des-gourmets", "description_en": "In his primary school graduation yearbook, the future chef wrote, “I want to be a chef”. He studied gastronomy in Paris, developing his most intimate relationships with a restaurant in the 7th arrondissement. The chef’s culinary philosophy, his restaurant’s name and his signature cuisine are all inherited from his mentor. One representative dish is tête de cochon, grilled cuts from a pig’s head. In this intimate eatery, guests are in close proximity with the chef, as if invited by a friend." }, { "slug": "nogizaka-yui", "name": "Nogizaka yui", "city": "Tokyo", "address": "1-23-12 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.666701, "longitude": 139.724899, "phone": "+81343628100", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nogizaka-yui", "description_en": "The chef is passionate about ‘the ties that bind’. He chose the name ‘yui’, meaning ‘ties’ or ‘connections’, to mark his restaurant as a place that links guests with food producers; people with people. The gracious service by the warm-hearted proprietress also conveys that spirit. Cuisine based on Sichuan traditions combines with vegetables delivered directly from farms. Nogizaka yui connects with Japan’s seasons as well, evidenced by sour soup of bamboo shoots and beef in spring and soy-sauce stir fry of organic maitake mushrooms in autumn. Seasoning is restrained to place ingredients centre stage." }, { "slug": "sushidokoro-yamato", "name": "Sushidokoro Yamato", "city": "Tokyo", "address": "3-7-2 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.667948, "longitude": 139.773784, "phone": "+81335436311", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushidokoro-yamato", "description_en": "The spare interior reminds us of a tea hut, its shelves casually stocked with water jugs used in the tea ceremony. On one earthen wall, an implement used to pierce bags of rice to take samples hangs like a flower arrangement. Omakase set menus place the accent on nigiri. First up is gizzard shad, an item notoriously difficult to get right. Boiled squid, conger eel and egg follow, each accomplished in proper sushi shop fashion. Refined, no-nonsense sushi, the way it’s meant to be." }, { "slug": "ristorante-al-porto", "name": "RISTORANTE Al Porto", "city": "Tokyo", "address": "B1F, 3-24-9 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.658807, "longitude": 139.724294, "phone": "+81334032916", "website": "https://www.alporto.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ristorante-al-porto", "description_en": "Mamoru Kataoka is a pioneer who has broadened the appeal of Italian gastronomy in Japan. His passion for seafood stems was inspired by the seafood restaurants he encountered on a visit to Milan in the 1960s. Al Porto’s famous pasta is a seafood ragù prepared with lashings of clams and shrimp. Kataoka manages the kitchen and restaurant with his son. When time allows, father and son circulate among the tables, ever mindful of the importance of graceful service." }, { "slug": "sushi-rinda", "name": "Sushi Rinda", "city": "Tokyo", "address": "2-24-12 Shimomeguro, Meguro-ku, Tokyo, 153-0064, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.629476, "longitude": 139.710932, "phone": "+81364203343", "website": "https://www.instagram.com/sushi_rinda/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-rinda", "description_en": "The unconventional restaurant name is in honour of the owner-chef’s daughter; probe further, and you find that Rinda is also the name of a song by the chef’s favourite rock band. With such rock-star inspirations, it’s no wonder that the young cooks are such a blur of motion. The fatty flesh of tuna is sliced thin and piled high before the sushi is moulded so the fat will melt faster. ‘Rindamaki’ is a sumptuous roll sushi of tuna, sea urchin and salmon roe. The lively enthusiasm of the restaurant’s team is sure to lift your spirits." }, { "slug": "malca", "name": "malca", "city": "Tokyo", "address": "B1F, 2-27-16 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.668536, "longitude": 139.71702, "phone": "+81368043748", "website": "https://malca.svolta.co.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/malca", "description_en": "The restaurant takes its name from the signboard of the chef’s grandfather’s fish shop on Awaji Island, marked with a hiragana ‘ka’ inside a circle (maru). Opening the menu reveals a wide array of dishes, each with its place of origin listed. The selection changes daily, reflecting the day’s catch and the chef’s deep connections with producers. While a set course is available, guests can also delight in the freedom of ordering à la carte, with portions adjusted to their preference." }, { "slug": "oryori-ichiho", "name": "Oryori Ichiho", "city": "Tokyo", "address": "3F, 1-23-10 Ebisu, Shibuya-ku, Tokyo, 150-0013, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.646112, "longitude": 139.715927, "phone": "+81363383633", "website": "https://www.ichiho-tokyo.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/oryori-ichiho", "description_en": "The name is a play on ‘ho’, which could mean ‘step’, as in ‘stepping forward’ or ‘bounty, prosperity’, reflecting chef Ryusuke Yamazaki’s desire that his restaurant blossom and prosper. The soup stock gets its umami from kombu, with a light flavour reflecting his Kyoto experience. Dishes such as fish steamed with grated turnip on top and dumplings made from bamboo-shoot derive from ages past, recounting the culinary culture of the ancient capital. Pike conger in summer and eddoes in winter are eagerly awaited." }, { "slug": "fugu-club-miyawaki-bettei", "name": "Fugu Club miyawaki Bettei", "city": "Tokyo", "address": "6-7-7 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan", "cuisine": "Fugu / Pufferfish", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.665002, "longitude": 139.773644, "phone": "+81362641879", "website": "https://fugu-club.com/fuguclub-bettei/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/fugu-club-miyawaki-bettei", "description_en": "Takashi Miyawaki is taking fugu (blowfish) cuisine to a new level. Thick-cut sashimi is dressed with caviar and olive oil; skin and milt become spring rolls. While the fare is strictly Japanese, Western ingredients and oils are added to good effect. Even pots of stew are served individually, for a special twist. Prices are set quite reasonably to ensure people see fugu as accessible. Now a much-loved dish especially on celebratory occasions, fugu brings happiness through eating." }, { "slug": "kukuku", "name": "Kukuku", "city": "Tokyo", "address": "2F, 7-5-11 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "Creative, Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.664898, "longitude": 139.727921, "phone": "+81364470333", "website": "https://www.hara-peko.co.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kukuku", "description_en": "A tea ceremony where Japanese sweets and tea are made for each other. The confectioner demonstrates his skills with pastries while the tea master draws tea one cup at a time for each item. ‘Hyoro’ is charcoal ice cream; ‘Rikyumochi’, a sesame rice cake favoured by wabi-cha founder Sen no Rikyu. Next to come is the main cake, followed by matcha tea. In deference to Sen no Rikyu, the patisserie is named ‘999’ (pronounced ‘kukuku’), one less than a thousand (‘sen’), and in hopes that the tea ceremonies can make one giggle (also ‘ku-ku-ku’ in Japanese)." }, { "slug": "joujouka", "name": "joujouka", "city": "Tokyo", "address": "3-22-7 Toranomon, Minato-ku, Tokyo, 105-0001, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.661439, "longitude": 139.747586, "phone": "+81334329150", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/joujouka", "description_en": "The restaurant’s name comes from an album recorded by a former guitarist of The Rolling Stones in the 1960s. The chef is not one to be swayed by fads, as his cooking attests. He pursues his own ideals in flavour, yet never strays far from the foundations of French cuisine. In roasting meats, vegetables and fish the chef prizes heat and aroma. No-nonsense, simple preparations make the results all the more impressive." }, { "slug": "kei-collection-paris", "name": "KEI Collection PARIS", "city": "Tokyo", "address": "49F, Toranomon Hills Station Tower, 2-6-2 Toranomon, Minato-ku, Tokyo, 105-5549, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.667573, "longitude": 139.746882, "phone": "+81368112577", "website": "https://www.kei-collection.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kei-collection-paris", "description_en": "A project by Kei Kobayashi – the chef who charmed the Paris culinary community. Billing his restaurant as a ‘grill with gastronomy’, he sends out his new wave in cuisine from the top of a skyscraper. In a first for him, KEI Collection PARIS focuses on à la carte items. Appetisers boast a spirit of playful creativity. Wagyu beef is grilled with grass over a traditional charcoal stove. The stylish interior and lights glittering like jewels create a real sense of being in the heart of the big city." }, { "slug": "trattoria-siciliana-don-ciccio", "name": "TRATTORIA SICILIANA Don Ciccio", "city": "Tokyo", "address": "1-2-6 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.672179, "longitude": 139.725466, "phone": "+81358431393", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/trattoria-siciliana-don-ciccio", "description_en": "‘Don Ciccio’ is the nickname of a Sicilian Cosa Nostra boss in The Godfather. Used by those close to the Don, ‘Ciccio’ means ‘broad-shouldered gentleman’. The restaurant's name reflects the chef's aspiration of becoming a beloved ‘Don’ or culinary figure. He is a pioneer, dedicated to spreading the joy of Sicilian cuisine. This ‘Don Corleone of Sicilian cuisine’ conveys the flavours of the Mediterranean with lemons and herbs." }, { "slug": "ginza-nominokoji-yamagishi", "name": "Ginza Nominokoji Yamagishi", "city": "Tokyo", "address": "10F, 7-3-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Izakaya", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.6703, "longitude": 139.760706, "phone": "+81355373510", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-nominokoji-yamagishi", "description_en": "This izakaya was opened by one of Kyoto’s most popular kappo. Ingredients are sourced from Nishiki Market, ‘Kyoto’s kitchen’, and even the water is famed water from the ancient capital. Service begins with a set of four items, such as decoratively arranged sashimi and soup dishes, followed by à la carte items to the customer’s taste such as oden, baked gyoza dumplings and squid fried noodles. Curry rice and ramen are typical ending dishes. The shop stays open late, so drop in without worrying too much about the time." }, { "slug": "une-immersion", "name": "UNE IMMERSION", "city": "Tokyo", "address": "1-28-8 Hommachi, Shibuya-ku, Tokyo, 151-0071, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.680202, "longitude": 139.680159, "phone": "+81358435567", "website": "https://uneimmersion.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/une-immersion", "description_en": "The chef runs UNE IMMERSION all by himself. To control all aspects of the restaurant, from cooking to service, the lunch and dinner shifts are limited to two parties each. Prix fixe starts with carp soup. Appetiser of turnip and squid, sculpted into the shape of a white rose, is an elegantly plated homage to the restaurant where he apprenticed. A modern tapestry weaving French gastronomy with the chef’s hometown roots." }, { "slug": "regalo", "name": "Regalo", "city": "Tokyo", "address": "B1F, 4-6-2 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.678339, "longitude": 139.692858, "phone": "+81363833384", "website": "https://www.regalo-ristorante.com", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/regalo", "description_en": "‘Regalo’ is Italian for ‘gift’. Chef Tomomi Ogura uses Japanese ingredients such as bamboo shoots, sweetfish and Pacific saury to bring the seasons of Japan to his guests. Combinations of ingredients are to be kept to a minimum; set menus should offer variety . These two principles summarise cucina Ogura, which literally means ‘Ogura’s Kitchen’. A calculated minimalism creates precisely the desired effect." }, { "slug": "recte", "name": "recte", "city": "Tokyo", "address": "2F, 2-17-5 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.648877, "longitude": 139.705947, "phone": "+81337707070", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/recte", "description_en": "‘Recte’ embodies the spirit of embracing things as they are. The chef uses hand-picked ingredients, prepared simply to showcase their vibrant flavours. The star of the show is the kamado cuisine, cooked over charcoal or wood in a traditional stone oven, or kamado. This method draws out the full potential of the ingredients with the power of far-infrared rays. Respect for nature, producers, and diners fuels the passion behind every dish." }, { "slug": "noto-kanazawanosachi-ginza-furuta", "name": "Noto Kanazawanosachi Ginza Furuta", "city": "Tokyo", "address": "5-10-11 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669887, "longitude": 139.765457, "phone": "+818098257505", "website": "https://noto-jidaiya.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/noto-kanazawanosachi-ginza-furuta", "description_en": "The couple in charge of this restaurant want to tell the world about the wealth of food from Ishikawa Prefecture. Fish arriving from Nanao, the proprietress’ place of birth, is prepared by her husband, the owner-chef. In addition to vinegared mozuku seaweed and rosy sea perch cooked whole, the restaurant serves mountain treats such as vegetables from Kaga and edible wild plants from the Noto Peninsula. The couple tour farms and sake breweries, building warm relations with producers." }, { "slug": "ristorante-honda", "name": "Ristorante HONDA", "city": "Tokyo", "address": "2-12-35 Kitaaoyama, Minato-ku, Tokyo, 107-0061, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670285, "longitude": 139.714502, "phone": "+81354143723", "website": "http://ristorantehonda.jp/index.html", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ristorante-honda", "description_en": "Seasonal foodstuffs are the theme at this modern Italian restaurant. Tetsuya Honda’s culinary creations link the traditional cuisine of Italy with the seasons of Japan. The speciality, ‘Sea Urchin Tagliolini’, uses no cream, relying instead on lashings of sea urchin to achieve a rich, satisfying flavour. Honda strives to elicit the flavour of each ingredient." }, { "slug": "cayca", "name": "çayca", "city": "Tokyo", "address": "3F, 3-22-15 Nishihara, Shibuya-ku, Tokyo, 151-0066, Japan", "cuisine": "Creative", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670928, "longitude": 139.682517, "phone": "+818043810939", "website": "https://cayca.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/cayca", "description_en": "A once-in-a-lifetime experience, welcomed by a tea practitioner and a patissière. The meal begins with a cup of matcha, imbibed while watching a simple tea ceremony. ‘Dessert a l'assiette’, works of patisserie art on a plate, are patiently assembled one-by-one before your eyes. In the manner of French confectionary, recipes are layers of many elements. The sweetness of fruit, the tartness of citrus and vinegar, and contrasting textures are gathered on one plate. The interior, a fusion of tearoom and Western-style house, is altogether novel." }, { "slug": "haruka-murooka", "name": "Haruka Murooka", "city": "Tokyo", "address": "1-21-9 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "Creative", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.667231, "longitude": 139.724668, "phone": "+81364349168", "website": "https://harukamurooka.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/haruka-murooka", "description_en": "Dessert prix fixe menus that celebrate fruit, serving the scents of the seasons. The chef travels across Japan to visit farmers and brings back only produce she falls in love with. To draw out the best from every ingredient, she carefully considers the ideal way to slice each, and the optimal temperature range. Dishes featuring vegetables or cacao are interspersed throughout the course, their flavours lingering, helped by drink pairings that further extend the finish. Producers’ names appear on the menu, reflecting their close relationship." }, { "slug": "esprit-c-kei-ginza", "name": "ESPRIT C. KEI GINZA", "city": "Tokyo", "address": "11F, 7-8-17 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669273, "longitude": 139.762323, "phone": "+81362746611", "website": "https://www.maisonkei.jp/esprit_c/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/esprit-c-kei-ginza", "description_en": "Chef Kei Kobayashi, renowned for his 3 Michelin Stars in Paris, moves onto the next stage with this harmonious blend of tradition and modernity in Ginza. Based on the concept of a ‘gourmet laboratory’, he offers à la carte dishes bursting with creativity. The C. in the restaurant name stands for both ‘cuisine’ and ‘creation’. The spirit of KEI breathes new life into French cuisine." }, { "slug": "abbesses", "name": "ABBESSES", "city": "Tokyo", "address": "2F, 1-26-17 Ebisu, Shibuya-ku, Tokyo, 150-0013, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.647173, "longitude": 139.71557, "phone": "+81366864773", "website": "https://www.bistrotabbessesebisu.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/abbesses", "description_en": "‘Abbesses’ is the name of a train station in the Montmartre district of Paris. The damask patterns on the walls, red bench seating and antique furnishings conjure the atmosphere of a bistro from the good old days. À la carte menu items are meant for sharing. Popular items include mackerel marinated in vinegar and roast wagyu. The freshly cooked truffle soufflé omelette shares its fresh-cooked scent." }, { "slug": "noyashichi", "name": "Noyashichi", "city": "Tokyo", "address": "2-9 Arakicho, Shinjuku-ku, Tokyo, 160-0007, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.68856, "longitude": 139.722445, "phone": "+81332267055", "website": "https://noyashichi.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/noyashichi", "description_en": "The restaurant explores a fusion of Japanese and Chinese cuisine. An apprenticeship in Shanghai led the chef to reflect on how to present a distinctly Japanese expression of Chinese cooking. Inside, flowers adorn the Japanese décor and burning incense gently scents the space. The cuisine features clear soup enriched with kombu kelp and sashimi paired with chilli oil, arranged on Japanese tableware. Trading ideas with masters of Japanese cuisine, the chef fine-tunes his individual style, expressing a spirit of harmony between Japanese and Chinese culinary cultures." }, { "slug": "the-pizza-bar-on-38th", "name": "The Pizza Bar on 38th", "city": "Tokyo", "address": "38F, Mandarin Oriental Tokyo, 2-1-1 Nihombashimuromachi, Chuo-ku, Tokyo, 103-8328, Japan", "cuisine": "Pizza", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.687041, "longitude": 139.773232, "phone": "+81332708800", "website": "https://www.mandarinoriental.com/ja/tokyo/nihonbashi/dine/the-pizza-bar-on-38th", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/the-pizza-bar-on-38th", "description_en": "As the name suggests, food is served at a counter, which seats just eight. Prix fixe is made possible by starting each seating at the same time. A succession of different pizzas are baked, then cut into eight, allowing diners to enjoy a slice of each type. The dough is kneaded from organic Italian wheat and rested for hours, creating a moist crust with a light texture. This is a popular place, so make your reservations early." }, { "slug": "vert", "name": "VERT", "city": "Tokyo", "address": "2F, 3-1 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "Creative", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.70194, "longitude": 139.740863, "phone": "+81364575624", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/vert", "description_en": "Japanese tea is rich in pedigree and lore, and when it’s paired with the right sweets, the duo sizzles. Sweets of fermented fruit, for example, are paired with ‘sencha’ and ‘hojicha’, medium-grade and roasted green tea, respectively, as well as with black tea produced in Japan. The chef of Vert visits growers in person, even taking part in picking the tea, sharing the sweat of labour. Using ingredients with deep roots in the land, he expresses the character of each region through his menu. Yokan, a kind of jelly with added fruit, is the speciality here. Fermentation brings sweetness and sourness to just the right levels, placing Japanese tea in the limelight it deserves." }, { "slug": "margotto-e-baciare", "name": "Margotto e Baciare", "city": "Tokyo", "address": "4-2-6 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.658091, "longitude": 139.723452, "phone": "+81334068776", "website": "https://www.margotto.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/margotto-e-baciare", "description_en": "The restaurant’s name translates as ‘a whole kiss’. Truffles can be chosen not only whole, but also by the gram. The consommé, enjoyed in a large glass, offers the full, aromatic fragrance of truffles. The fried eggs on toast are accompanied by a rich truffle sauce. Both dishes showcase the synergy of fragrance and flavour created by truffles. Cuisine that proves that true value cannot be found in simply devouring truffles whole." }, { "slug": "tempura-taku", "name": "Tempura Taku", "city": "Tokyo", "address": "5F, 3-1 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.702195, "longitude": 139.741038, "phone": "+817089347269", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tempura-taku", "description_en": "Tempura is required to be light. The flour is aerated as it is mixed with water to form a thin coating. Tempura pieces are fried in cold-pressed sesame oil to bring the flavour to the fore. Service alternates seafood with vegetable items, so flavours are constantly changing. In addition to favourites such as shrimp and conger eel, the menu includes a few novel tempura items. Sea urchin is served rare, so is wrapped in nori seaweed; asparagus tips and stalks are fried at different temperatures for the best texture." }, { "slug": "le-bouton", "name": "Le Bouton", "city": "Tokyo", "address": "2-15-1 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.661667, "longitude": 139.720974, "phone": "+81337973837", "website": "https://www.lebouton.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/le-bouton", "description_en": "‘Le Bouton’ is French for ‘the button’, and the chef loves to match dishes to wishes like buttons to buttonholes. Macaron de foie gras and pike conger pie are popular appetisers. Guests can choose salad or French fries to accompany their main dishes. Napolitan (Japanese ketchup spaghetti) and curry are not on the menu but may be available if you ask. A genuine desire to please makes this bistro a pleasure to visit." }, { "slug": "signature", "name": "SIGNATURE", "city": "Tokyo", "address": "37F, Mandarin Oriental Tokyo, 2-1-1 Nihombashimuromachi, Chuo-ku, Tokyo, 103-8328, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.687, "longitude": 139.773157, "phone": "+81332708800", "website": "https://www.mandarinoriental.com/ja/tokyo/nihonbashi/dine/signature", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/signature-1193960", "description_en": "Pâté en croûte, fish bouillabaisse, lamb baked in pie crust: SIGNATURE breathes modern elements into recipes interwoven with French history. The chef reveres French sauces, while using herbs and vinegar for a light finish. From the dining room, decorated in blue throughout, the view is exhilarating. The service team’s pleasant demeanour also puts the mind at ease." }, { "slug": "la-lune", "name": "La Lune", "city": "Tokyo", "address": "2-26-16 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.656414, "longitude": 139.739919, "phone": "+81335892005", "website": "https://la-lune.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/la-lune-1210250", "description_en": "Japanese elements are woven into French cuisine to evoke a sense of Japan. Amuse-bouches focus on seafood, a tribute to the abundance of the sea. Service on wooden trays with chopsticks adds a distinct Japanese touch. The shifting seasons are expressed through vegetables and fruit — pulses in spring, watermelon in summer, chestnuts in autumn, and Shogoin daikon in winter. Foie gras poêlé is a house staple, expressing the chef’s respect for tradition." }, { "slug": "alter-ego", "name": "ALTER EGO", "city": "Tokyo", "address": "2-2-32 Kandajimbocho, Chiyoda-ku, Tokyo, 101-0051, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.696305, "longitude": 139.757121, "phone": "+81363809390", "website": "https://alterego.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/alter-ego", "description_en": "A ‘sugidama’, a traditional ball made from sprigs of Japanese cedar, hangs from the eaves of a house with a unique green décor. The restaurant is the creation of Milan-based Yoji Tokuyoshi and the concept is ‘Italian food with Japanese ingredients’. To draw out the delicious flavour of ingredients in season, preparations are kept simple. A menu focused on à la carte selections encourages guests to enjoy freely. The richly seasonal menu offers something new to discover on every visit." }, { "slug": "an-i", "name": "Ăn Ði", "city": "Tokyo", "address": "3-42-12 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "Vietnamese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.671901, "longitude": 139.713897, "phone": "+81364475447", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/an-%C3%B0i", "description_en": "Modern Vietnamese food from a chef trained in French cuisine. Ăn Ði combines seasonal Japanese ingredients with bánh xèo, raw spring rolls and phở to express the four seasons of Japan with Vietnamese cuisine. With a skilled sommelier at the helm, you can also expect perfect pairings that elevate each dish. The emphasis is on wines, but the restaurant also showcases a modern approach to pairing sake and shochu. The restaurant name means '’Bon appétit!’ in Vietnamese." }, { "slug": "watanabe-ryouri-mise", "name": "Watanabe Ryouri-mise", "city": "Tokyo", "address": "1-2-9 Tomioka, Koto-ku, Tokyo, 135-0047, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.671116, "longitude": 139.796208, "phone": "+81363818899", "website": "https://watanabe-ryourimise.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/watanabe-ryouri-mise", "description_en": "A chef who is a disciple of gastronomy opened this bistro. Keen on making French cuisine accessible to a general audience, Watanabe Ryouri-mise fosters a casual atmosphere, greeting guests with à la carte offerings. French techniques are on display in the charcuterie of pâtés and hams, and in the beef cheek stewed in red wine. Seafood offerings make full use of Japan’s advantages as a country surrounded by oceans. The chef draws on his experiences and lessons from working at Toyosu Market." }, { "slug": "sushi-miyuki", "name": "Sushi Miyuki", "city": "Tokyo", "address": "1-15-11 Shintomi, Chuo-ku, Tokyo, 104-0041, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.672295, "longitude": 139.775016, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-miyuki", "description_en": "The owner-chef of Sushi Hashimoto opened this restaurant for young people to showcase the spirit and skills they learned from him. Sushi is cut thick and portioned generously. At lunchtime, only nigiri is served, but both nigiri and side dishes are offered in the evening. Hiroyuki Hashimoto keeps a watchful eye over his young charges, to see that they grow to become chefs in their own right. The name is an amalgam of one Chinese character each from Hashimoto’s parents’ names. Graceful service by artisans devoted to their craft." }, { "slug": "sakaki", "name": "SAKAKI", "city": "Tokyo", "address": "2-12-12 Kyobashi, Chuo-ku, Tokyo, 104-0031, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.676031, "longitude": 139.771452, "phone": "+81335619676", "website": "https://www.r-Sakaki.com", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sakaki", "description_en": "The prix fixe menu offers a wide selection, making the choice a pleasurable struggle. The emphasis on seafood reflects the chef’s experience in southern France. Sea urchin with consommé jelly is a signature dish, while seasonal fare provides variety with each visit. On weekday lunchtimes, the restaurant operates as a Western-style eatery, drawing queues before opening for its famous pork ginger. Firmly footed in Kyobashi, it remains lively throughout the day and into the evening." }, { "slug": "gentil-h", "name": "gentil H", "city": "Tokyo", "address": "2F, 5-18-17 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.637152, "longitude": 139.723332, "phone": "+81354478889", "website": "https://www.gentil-h.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/gentil-h", "description_en": "The aim here is to offer refinement through the flavour of excellent ingredients. Placing harmony of flavours above all, it focuses on temperature, fragrance and texture. The menu lists producing regions and producers, conveying gratitude for the ingredients that make the restaurant’s cuisine possible. The chef personally serves the dishes, ensuring that the recipe’s intention and passion shine through. Name-brand tea and bread baked by a friend from the same graduating class are both from the chef’s native Shizuoka." }, { "slug": "chez-olivier", "name": "Chez Olivier", "city": "Tokyo", "address": "4-1-10 Kudanminami, Chiyoda-ku, Tokyo, 102-0074, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.691517, "longitude": 139.741246, "phone": "+81362689933", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/chez-olivier", "description_en": "Chef Olivier Oddos arrived in Japan to teach at a cooking school and stayed to open a restaurant that would serve as a bridge between France and Japan. He pours his labours into selecting the right ingredients, cooking with just the right heat and preparing sauces. A red wine sauce called bordelaise and a small pastry called canelé are home cooking in his native Bordeaux. The restaurant’s simple, humble name expresses the warm atmosphere, while portraits by his mother watch tenderly over the room." }, { "slug": "courage", "name": "Courage", "city": "Tokyo", "address": "2-7-14 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.655866, "longitude": 139.733373, "phone": "+81368095533", "website": "https://courageazabu.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/courage", "description_en": "A canvas of artwork grabs the eye as you approach; open the door, and the owner greets you, resplendent with red pocket square. Red is the decorative theme of the interior, proclaiming that the restaurant is run by a woman. Chef Seira Furuya’s forte is light French fare. Never stinting on sauces, the soul of French cuisine, she aims for flavours that are light and delicate. Bright colours of edible flowers make good use of her experience in flower arrangement." }, { "slug": "jfree", "name": "Jfree", "city": "Tokyo", "address": "2F, 2-11-7 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.701175, "longitude": 139.741948, "phone": "+81364575547", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/jfree", "description_en": "French cuisine with a healthy dollop of Japanese influence, by a chef well versed in Japanese cuisine. Soup of locally raised chicken uses chicken dashi stock with char-grilled chicken thigh meat, prepared with Japanese techniques and scented with vermouth for a French sensibility. ‘Jfree’ means ‘free’ as in ‘free expression’. Prix fixe offerings centre on the bounty of Miyazaki Prefecture, dovetailing the chef’s love of good ingredients with his love of his homeland." }, { "slug": "raisan", "name": "Raisan", "city": "Tokyo", "address": "5-9-9 Yoyogi, Shibuya-ku, Tokyo, 151-0053, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670912, "longitude": 139.687986, "phone": "+81364168474", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/raisan", "description_en": "The name derives from the masterwork of French epicure Jean Anthelme Brillat-Savarin, The Physiology of Taste, translated as Bimi Raisan. Raisan’s owner was deeply impressed by how timeless gastronomy is. His guiding purpose is to serve dishes light on salt that diners won’t weary of eating. Each dish uses a particular type of dashi stock, including shrimp, dried fish and shellfish. Raisan means ‘praise’, and we praise the warm spirit pervades the service here." }, { "slug": "filemone", "name": "Filemone", "city": "Tokyo", "address": "8-12-12 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670177, "longitude": 139.73027, "phone": "+81343632887", "website": "https://www.filemone.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/filemone", "description_en": "The concept is an encounter between Italian home cooking and the seasons of Japan. Each dish combines Japan’s four seasons with the distinctive characters of Italy’s twenty regions. Ingredients come from Yamanashi and Nagasaki Prefectures, the home regions of the chef and service staff respectively, affording a surfeit of bounty from both mountain and sea. In the evening, the menu offers both the fun of choosing à la carte and generous portions; you can also order a number of single dishes and split them. Lunch is strictly set menus." }, { "slug": "farsi-largo", "name": "farsi largo!", "city": "Tokyo", "address": "B1F, 1-4-3 Nihombashihoncho, Chuo-ku, Tokyo, 103-0023, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.686248, "longitude": 139.775637, "phone": "+81332316283", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/farsi-largo", "description_en": "The Italian-trained chef runs this restaurant with his wife. A chance encounter with a fishmonger in Shizuoka Prefecture made the seafood of Suruga Bay the star of this show. One fish dish after another is served, from fried fish to soup and carpaccio. Panna cotta of black truffle comes from the chef’s experiences in Piedmont. The name of the restaurant means ‘blaze your own trail’, and the cuisine wordlessly conveys the chef’s single-minded passion." }, { "slug": "soan-mitate", "name": "Soan Mitate", "city": "Tokyo", "address": "2F, 2-8-12 Azabujuban, Minato-ku, Tokyo, 106-0045, Japan", "cuisine": "Soba", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.65539, "longitude": 139.73423, "phone": "+81367226702", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/soan-mitate", "description_en": "Mitate means ‘the three freshes’: freshly ground, freshly kneaded and freshly boiled. Like the chef, most of the ingredients come from Toyama, and his experience with Japanese cuisine is evident. The set menu includes buckwheat-flour galettes of tuna and caviar as well as an assortment of delicacies served before the soba, which is are slender, cleanly cut 100% buckwheat noodles. Watching his practiced movements as he prepares the soba is an added entertainment. An impressive list of champagnes is also offered." }, { "slug": "kyoryori-aun", "name": "Kyoryori Aun", "city": "Tokyo", "address": "1-33-6 Tomigaya, Shibuya-ku, Tokyo, 151-0063, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.666613, "longitude": 139.688158, "phone": "+815036286763", "website": "https://www.tablecheck.com/shops/aun/reserve", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/kyoryori-aun", "description_en": "Taking ‘zanshin’ (lingering awareness) as his motto, the chef aspires to create dishes that leave a lasting impression. Tuna sashimi is prepared as Kyoto-style sushi. Pairing the tuna with egg-yolk soy sauce, and the sushi rice with iburigakko, smoked pickled daikon, displays originality. Tempura is served agedashi style for an inventive twist. Drawing on his time in Kyoto, he values the umami of kombu dashi. He uses dashi in everything, from appetisers to the final dish of takikomi gohan, rice steamed with various ingredients." }, { "slug": "roppongi-rian", "name": "ROPPONGI RIAN", "city": "Tokyo", "address": "4F, 6-2-6 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.66194, "longitude": 139.730759, "phone": "+81362715563", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/roppongi-rian", "description_en": "The concept of this kappo is ‘as much as you want of what you want’. Seasonal fruits and vegetables are lined up on the counter, ready to be cooked by your preferred method. The head chef honed his craft in Kyoto, so he uses rice and water from Kyotango. Pike conger and oysters are sourced from Nagasaki, reflecting his Amakusa roots. The champon served to close out the meal is a recipe from his mother, who runs a shop specialising in this noodle dish." }, { "slug": "aoyama-ototo", "name": "Aoyama Ototo", "city": "Tokyo", "address": "B1F, 3-1-28 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669894, "longitude": 139.714473, "phone": "+81368041914", "website": "https://aoyama-ototo.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/aoyama-ototo", "description_en": "Char-grilled fish and rice cooked in an iron pot are the mainstays here. Set lunches of salt-grilled mackerel and sablefish saikyo-yaki (fish marinated in white miso and grilled) are popular. In the evening, guests can choose from a selection of meats and vegetables to grill. Pickled dried Nanko-ume apricots from the chef’s native Wakayama are the perfect companion to rice. À la carte offerings are plentiful, so pairing various fish and bar snacks with sake and wine is a fun way to dine." }, { "slug": "washoku-ebihara", "name": "Washoku Ebihara", "city": "Tokyo", "address": "19 Iwatocho, Shinjuku-ku, Tokyo, 162-0832, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.701574, "longitude": 139.737552, "phone": "+81363276289", "website": "https://wasyoku-ebihara.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/washoku-ebihara", "description_en": "The shopfront lettering sums up this couple’s approach: ‘Enjoy the season’. The proof is in the earnest cooking of the owner-chef and the cheerful disposition of the welcoming proprietress, his wife. Taking a page from his experience as a caterer of chakaiseki (tea ceremony cuisine with its roots in Kyoto), seasonings are both delicious and nutritious. Garnishes and pickled vegetables are inventive, teaching us that true flavour is found in the subtler notes." }, { "slug": "le-temps-moelleux", "name": "Le temps moelleux", "city": "Tokyo", "address": "B1F, 8-13-19 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669806, "longitude": 139.730875, "phone": "+81364471996", "website": "https://www.tanmoa.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/le-temps-moelleux", "description_en": "Just one colour, a bracing white, defines the décor. Decorative plates were crafted by the chef’s mother, featuring motifs that reflect the mother and daughter’s love for both food and poems by the Kenji Miyazawa. The seeds of Izumi Tanaka’s love for cuisine were planted when she was little; yearning to own her own restaurant, she set off for France. The vigorous flavours of French ingredients and the delicious ways they overlap enthralled her. Each month she creates a new theme for her prix fixe menus. Brimming with imagination and playfulness, the menus and their impish illustrations will have you grinning before you know it." }, { "slug": "l-eau", "name": "L'EAU", "city": "Tokyo", "address": "B1F, 2-14-14 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670162, "longitude": 139.720212, "phone": "+81358430140", "website": "https://leau.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/l-eau", "description_en": "The whole restaurant is a canvas on which Takamitsu Shimizu expresses his love of nature. Driftwood and charcoal adorn the stone walls and the cuisine celebrates the seasons, stirring the senses. ‘Water, Leaf, Soil, Tree,’ an amuse bouche, drives this concept home. On dishes moulded in the shapes of mosses and plants are served bite-sized pieces of the bounty of mountain and sea. The appeal of each producing region and producer is on display here, appreciated through the chef’s own filter." }, { "slug": "tomidokoro", "name": "Tomidokoro", "city": "Tokyo", "address": "6-13-3 Shimbashi, Minato-ku, Tokyo, 105-0004, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.661905, "longitude": 139.754083, "phone": "+81368760646", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/tomidokoro", "description_en": "A place to feed on sushi to your heart’s content. The owner-chef, a man of few words, focuses strictly on sushi to maintain the proper tempo. True to his Obihiro roots, he cooks ancient varieties of Hokkaido rice in a broad-brimmed hagama pot. Fish is cut thick, so guests can enjoy the flavour to the fullest, and vinegared rice servings are generous to match. Standard lunchtime items are a bargain. The chef is generous both in sushi and in spirit." }, { "slug": "ji-cube", "name": "Ji-Cube", "city": "Tokyo", "address": "3-18-10 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.659126, "longitude": 139.726065, "phone": "+81364340076", "website": "https://ji-cube3.studio.site/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ji-cube", "description_en": "The restaurant reinvents its offerings every month, with dinner courses featuring Japanese ingredients in odd-numbered months and dim sum-focused lunch courses in even-numbered months. The omakase dinner is an elaborate affair, showcasing the chef’s deep experience and refined sensibilities. As dishes are rarely repeated, many regulars return in eager anticipation of what comes next. His extensive knowledge is the result of a steady, dedicated journey, one that guests can savour with every bite." }, { "slug": "piatto-mitsu", "name": "Piatto Mitsu", "city": "Tokyo", "address": "7F, 1-7-12 Motoazabu, Minato-ku, Tokyo, 106-0046, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.652548, "longitude": 139.733513, "phone": "+81354429225", "website": "https://piattomitsu-tokyo.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/piatto-mitsu", "description_en": "Chef Mitsuaki Okamura opened his own place in Fukuoka, but love of Azabu drew him back here. He sources his ingredients from Kyushu, owing to the strong relationships he has built with producers there. The shop’s speciality is abalone, served deep-fried, oven-baked or in pasta. Hometown dishes are all the more impressive for their simple presentation. ‘Piatto’ is Italian for ‘plate’, while ‘Mitsu’ is part of Chef Mitsuaki Okamura’s name, hence the name suggests ‘Mitsu’s plates’; his own style of cooking." }, { "slug": "shiomachi", "name": "Shiomachi", "city": "Tokyo", "address": "2F, 1-34-10 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan", "cuisine": "Izakaya", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669414, "longitude": 139.681984, "phone": "+81368048484", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shiomachi", "description_en": "‘Shiomachi’ means waiting for the right tide to push out to sea. The name expresses the owner-chef’s wish to create a shop where people congregate, just as fishermen gather to await favourable conditions. Yearning for the sea, the chef was drawn to a job where he handles fish. He visits Toyosu Market daily, ever on the lookout for that once-in-a-lifetime catch. He chats with brokers as he makes purchases and drains fish of blood to preserve freshness. Gather here to enjoy your fill of high-quality fish." }, { "slug": "merachi", "name": "Merachi", "city": "Tokyo", "address": "1-4-23 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.661483, "longitude": 139.724031, "phone": "+81367628001", "website": "https://www.merachi.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/merachi", "description_en": "The concept is a distinctly Japanese expression of Italian cuisine. Centred on recipes from southern Italy, the chef interprets them using Japanese ingredients and a free approach to technique. A year’s worth of tomato sauce is prepared using Tokyo-grown tomatoes, while mozzarella from Chiba offers a flavour unique to Japan. To expand his culinary repertoire, the chef has travelled to northern Europe and Asia. His breadth of experience brings greater refinement to regional Italian cooking." }, { "slug": "sowado", "name": "SŌWADŌ", "city": "Tokyo", "address": "1-12-15 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.647992, "longitude": 139.715191, "phone": "+815018076893", "website": "https://sakai-shokai.jp", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sowado", "description_en": "SŌWADŌ is just past Ebisu Bridge, which crosses the Shibuya River, but there is no sign. Pass through a cheerless grey corridor, then be greeted by cooks in crisp whites working in a lively interior. The eye is drawn to the ‘Genshiyaki’, skewers of fish and meat grilled slowly over a charcoal brazier as in ancient times. We recommend the dishes with which the chef feels a special connection: Unzen ham cutlet, nanbanzuke and steamed squid dumpling, for example. All are from Kyushu." }, { "slug": "ginza-yondaime-takahashiya", "name": "Ginza Yondaime TAKAHASHIYA", "city": "Tokyo", "address": "4F, 4-12-1 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670174, "longitude": 139.767908, "phone": "+81335470021", "website": "https://takahashiya-ginza.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/ginza-yondaime-takahashiya", "description_en": "This restaurant was founded in Sugito, Saitama Prefecture, in 1873, at the dawn of the Meiji period. Charmed by the allure of Tokyo, Akihiro Takahashi, the fourth proprietor, fulfilled a dream by hanging out his shingle in Ginza. As his main store’s concept was to be an ‘eel kappo’ he serves soup dishes and decoratively arranged sashimi in the kaiseki style. Eel is freshly cut, steamed and grilled to achieve a tender texture, in the Kanto style. Dipping in egg yolks, à la sukiyaki, is one of his creative ideas." }, { "slug": "plaiga-tokyo", "name": "Plaiga TOKYO", "city": "Tokyo", "address": "M2F, Nihonseimei Marunouchi Garden Tower, 1-1-3 Marunouchi, Chiyoda-ku, Tokyo, 100-0005, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.684325, "longitude": 139.762039, "phone": "+81332840030", "website": "https://plaigatokyo.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/plaiga-tokyo", "description_en": "The concept is ‘French cuisine on a journey through Japan’s four seasons.’ Seasonal ingredients are treated with French techniques to create a delicate cuisine. Dishes of vegetables that don’t fit Japan’s strict standards for shape and colour are served on vessels reimagined from discarded glass. The purpose of this sustainable odyssey, considerate of both food and environment, is to point to a future of new perspectives and destinations in which harmony with the environment is celebrated." }, { "slug": "cirpas", "name": "CIRPAS", "city": "Tokyo", "address": "4-2-7 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.639301, "longitude": 139.728182, "phone": "+81354229797", "website": "https://cirpas.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/cirpas", "description_en": "The restaurant’s name stems from ‘Circulation’—the flow of guests, producers, and food culture—and ‘Passion,’ the driving force behind it. One dish features crab and caviar. The presentation of seasonal vegetables changes throughout the year, with geometric cuts and striking colours that highlight each ingredient while maintaining perfect harmony. At its core, the cuisine remains classic French, yet it embraces new sensibilities, bridging the past and the present." }, { "slug": "sushi-ikki", "name": "Sushi Ikki", "city": "Tokyo", "address": "1-5-9 Shibuya, Shibuya-ku, Tokyo, 150-0002, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.661023, "longitude": 139.705705, "phone": "+81364136168", "website": "https://sushi-ikki.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sushi-ikki", "description_en": "The restaurant was relocated here for sentimental reasons: the chef had chosen this location to study sushi on his days off. The omakase menu is a judicious balance of sushi and snacks. Drawing on his expertise in other disciplines of Japanese cuisine, the chef serves traditional sushi-shop snacks as well as other flavours such as baked goma tofu, made with ground sesame paste. In search of the perfect match of sushi rice and toppings, the chef is constantly tinkering." }, { "slug": "edomae-shibahama", "name": "Edomae Shibahama", "city": "Tokyo", "address": "2-22-23 Shiba, Minato-ku, Tokyo, 105-0014, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.651428, "longitude": 139.750523, "phone": "+81334536888", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/edomae-shibahama", "description_en": "A stylish eatery serving the popular fare of Edo. To discover the original dishes of the city, Hiroshi Kaibara dived deep into the literature. ‘Mukimi-kiriboshi’ (dried daikon strips in clam soup stock), a staple of the restaurant, was widely enjoyed during the late Edo period as a favourite to pair with rice. Shiba shrimp, so named because it was originally caught in Shiba inlet, is served in soup as a fishcake. Soup stock brewed from dried bonito flakes, without using kombu, is another traditional taste of Edo cuisine." }, { "slug": "a-table", "name": "à table", "city": "Tokyo", "address": "3-1-1 Yushima, Bunkyo-ku, Tokyo, 113-0034, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.703002, "longitude": 139.767999, "phone": "+81358122828", "website": "https://atable-tokyo.co.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/a-table-1201737", "description_en": "This chef built his menu through careful study of how classic recipes work. He pours his passion into such traditional dishes as pâté en croûte and pigeon pie. Blending French tradition with a modern sensibility, with a light touch on the seasoning. Also skilled in game, his wild hare royale, winner of an international competition, is available by reservation only. As dishes are served in double portions, bookings require a minimum of two guests." }, { "slug": "daikanyama-issai-kassai", "name": "Daikanyama Issai Kassai", "city": "Tokyo", "address": "B1F, 2-5 Sarugakucho, Shibuya-ku, Tokyo, 150-0033, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.652969, "longitude": 139.704847, "phone": "+81364278689", "website": "https://issai-kassai.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/daikanyama-issai-kassai", "description_en": "The warmly lit counter catches the eye through the glass walls – so Japanese in style, yet Western in mood. Having honed his craft in New York, the chef opened this izakaya to offer Japanese fare in a casual setting. The proprietress greets guests in kimono. Sashimi is served as a mixed platter. Potato salad and steamed shrimp siu mai dumplings are perennial favourites, as is the finisher of takikomi-gohan (rice dish with soy sauce and boiled with various ingredients). Every dish bursts with playful creativity." }, { "slug": "la-bottegaia", "name": "LA BOTTEGAIA", "city": "Tokyo", "address": "3-12-15 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.670628, "longitude": 139.768806, "phone": "+81362643565", "website": "https://www.da-felice.com/bottegaia/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/la-bottegaia", "description_en": "Seasonal cooking and organic wine heighten the appeal of the Italian fare here. Japanese ingredients enliven dishes such as ravioli of clam and bamboo shoot and spaghetti with milt and dried mullet roe. From his experience with French cuisine, the chef favours sauces suffused with vermouth and port, serving as perfect complements to the wines. Wine pairings come with the prix fixe menus, but if you opt for à la carte, the staff will be happy to suggest wine by the glass." }, { "slug": "radice", "name": "RADICE", "city": "Kyoto", "address": "50 Kagamiyacho, Nakagyo-ku, Kyoto, 604-0002, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.014957, "longitude": 135.75828, "phone": "+815017207379", "website": "https://radice-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/radice", "description_en": "The wellspring of the chef’s imagination lies in his experience in Italy’s Emilia-Romagna, where he learned pasta-making directly from elderly women there. From those local grandmothers, he came to understand the importance of approaching nature and ingredients on their own terms, rather than relying on recipes. He draws on Japan’s seasonal ingredients to reinterpret rustic village dishes with a refined touch. Adding unique touches to everyday fare, the chef is an ambassador for the food culture of Italy." }, { "slug": "manjuji-hakuran", "name": "Manjuji Hakuran", "city": "Kyoto", "address": "360 Gokuishicho, Shimogyo-ku, Kyoto, 600-8429, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.997629, "longitude": 135.759185, "phone": "+81756064501", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/manjuji-hakuran", "description_en": "The chef, a native of the Goto Islands, weaves the flavours of Nagasaki into his prix fixe menus. He beguiles his guests with the fish of his native region, served as sashimi and wanmono. ‘Hatoshi’ is minced shrimp between two slices of crispy fried toast; Goto udon is a beloved local old favourite. With cultivated kappo technique, the chef turns common dishes into pictures of elegance. ‘Hakuran’ is an amalgam of his parents’ names. Sharing the charms of Nagasaki with the diners of Kyoto is an act of gratitude to his hometown." }, { "slug": "nelu-koraibashi", "name": "NELU KORAIBASHI", "city": "Osaka", "address": "2-6-4 Koraibashi, Chuo-ku, Osaka, 541-0043, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.689733, "longitude": 135.503751, "phone": "+81643004236", "website": "https://restaurant.nelu.osaka/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/nelu-koraibashi", "description_en": "The red-brick Western-style building was constructed at the dawn of the 20th century. Restaurants opened one after the other in those days as the winds of modernisation blew through Japan. With its sparkling chandeliers, the dining room recalls the stately home of some European aristocrat. The prix fixe menu is crafted with abundant imagination, each dish telling a story. ‘Nelu’ derives from the Japanese word ‘neru’, meaning to knead or temper, and the first character in the word for ‘brickwork’. The chef mixes innovation with the traditions of French cuisine to create a modern culinary styling." }, { "slug": "mishimatei", "name": "Mishimatei", "city": "Kyoto", "address": "405 Sakuranocho, Nakagyo-ku, Kyoto, 604-8035, Japan", "cuisine": "Sukiyaki", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.008496, "longitude": 135.767054, "phone": "+81752210003", "website": "https://www.mishima-tei.co.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mishimatei", "description_en": "This purveyor of sukiyaki has maintained its reputation since the late 19th century. The restaurant’s appearance, with its tiled roof and lantern sign, attests to its history. The octagonal design of tables and iron pots is inspired by the number eight, which symbolises ‘suehirogari’, good fortune and prosperity in Japan. The famous sukiyaki is prepared by a hostess dedicated to this task. Beef is grilled in beef fat and sugar and seasoned with sukiyaki stock. Come sample the flavours that enamoured such cultural icons as novelists Yasunari Kawabata and Shotaro Ikenami." }, { "slug": "mube", "name": "MUBE", "city": "Kyoto", "address": "11-1 Omiya Gentakukitamachi, Kita-ku, Kyoto, 603-8462, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.052502, "longitude": 135.738416, "phone": "+81753849987", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mube", "description_en": "‘Mube’ refers to the fruit of the Japanese staunton vine. The owner-chef adopted the name because it is considered a talisman of longevity and a famous product of his native Shiga. His use of that prefecture’s fermented foods reflects his personality, and he also prepares narezushi, a traditional fermented food of fish, salt and rice, as well as fish sauce and miso. Among his passions lies the interaction between dashi and the umami of fermentation, though he uses the latter’s characteristic flavour with restraint, in deference to modern tastes. A link climbing to the future for the food culture of his forebears." }, { "slug": "korean-restaurant-byeoleeya", "name": "Korean Restaurant Byeoleeya", "city": "Kyoto", "address": "38 Mibu Tsujimachi, Nakagyo-ku, Kyoto, 604-8822, Japan", "cuisine": "Korean", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.999328, "longitude": 135.742944, "phone": "+817091446822", "website": "https://hoshinomeika.com/byeoleeya/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/korean-restaurant-byeoleeya", "description_en": "Meika Hoshino breathes her own creativity into Korean royal court cuisine, which she studied in Seoul. Prix fixe offerings follow ‘yakushoku-dogen’, the idea that diet has an essential role in maintaining good health. The double-tiered food box filled with multi-coloured items is an inspiration drawn from Korea’s courtly dining tables. Namul and kimchi are prepared with Kyoto vegetables; cuisine from the early Joseon dynasty comes from a time before chilli peppers were introduced. A dialogue between traditional cooking and modern sensibility brings Korean culinary culture to a wider audience." }, { "slug": "ava", "name": "ava", "city": "Kyoto", "address": "87 Kannoncho, Nakagyo-ku, Kyoto, 604-0821, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.013683, "longitude": 135.763363, "phone": "+81757085513", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ava", "description_en": "Lured by the atmosphere of the ancient capital, the chef moved here from Tokyo. At his counter kitchen, in a renovated merchant’s house that blends Japanese and Western aesthetics, the chef wields skills he honed at restaurants in Sicily. Cherished flavours from the food stalls and kitchen tables of Sicilian villages are arranged with modern stylings. Through its ingredients, such as olive oil, cheese and pistachios, the chef showcases the delights of Sicily." }, { "slug": "pebble", "name": "Pebble", "city": "Osaka", "address": "5F, 3-1-2 Temma, Kita-ku, Osaka, 530-0043, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.692162, "longitude": 135.515563, "phone": "+81663560141", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/pebble", "description_en": "Flavours of ingredients combine to express a wholly new deliciousness. À la carte servings of mature May Queen potato and cured ham are impressive in their simplicity. Housed in a building designed by legendary architect Tadao Ando, the restaurant’s name refers to the role rocky soils play in viticulture. The variety of pairings devised by the owner-sommelier is captivating. Cuisine, architecture and wine come together in a gastronomic trinity for you to enjoy." }, { "slug": "pitak-gohan", "name": "PITAK GOHAN", "city": "Osaka", "address": "2-2-13 Nakazaki, Kita-ku, Osaka, 530-0016, Japan", "cuisine": "Thai", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.708252, "longitude": 135.506461, "phone": "+81674106513", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/pitak-gohan", "description_en": "Chef Pitak from Bangkok offers food from his native Thailand. Exotic aromas of herbs, spices and fish sauce thrill our souls. Temptations include salad of ground pork and glass noodles, a Thai-style grilled chicken dressed with coriander known as gai yang, and curry stir-fry with seafood and egg. The generous portions of the à la carte dishes encourage diners to share. The everyday flavours of Thailand live and breathe down this Nakazakicho alley." }, { "slug": "ukitacho-ima", "name": "Ukitacho Ima", "city": "Osaka", "address": "2-5-27 Ukida, Kita-ku, Osaka, 530-0021, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.709741, "longitude": 135.507505, "phone": "+81644004802", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ukitacho-ima", "description_en": "The chef spent years fine-tuning his skills in a Japanese restaurant in Hozenji Yokocho. While treasuring the lessons he learned there, he now blazes his own culinary trail. Mindful of how knife technique can affect the flavour of sashimi, he practises daily and his grounded approach to cooking is reassuring to watch. Bringing together everything he has learned over his career, he expresses it in cuisine of the ‘here and now’. Rather than just copy his mentor, the chef treads his own path in the gastronomic world." }, { "slug": "orangutan", "name": "Orangutan", "city": "Tokyo", "address": "5-53-4 Nakano, Nakano-ku, Tokyo, 164-0001, Japan", "cuisine": "Thai", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.709185, "longitude": 139.666456, "phone": "+81333870888", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/orangutan", "description_en": "A Thai restaurant that showcases the cuisine of the ancient city of Chiang Mai and the Isaan region in northeastern Thailand. The menu includes a salad of pounded green papaya, fermented pork sausages, and a soup of stewed beef and herbs. The local style is to eat these with sticky rice steamed in a bamboo basket. The sour and spicy flavours of fermented seasonings, along with the aromas of citrus and fresh herbs, evoke a Thai dinner table." }, { "slug": "girotondo", "name": "girotondo", "city": "Tokyo", "address": "1-36-1 Kandajimbocho, Chiyoda-ku, Tokyo, 101-0051, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.697895, "longitude": 139.759047, "phone": "+81352445245", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/girotondo", "description_en": "Regional cuisine from the Emilia-Romagna region of Italy is faithfully recreated here. Especially prized are the meatballs and ragu the chef learned from a nonna during his apprenticeship. ‘Cappelletti‘, a kind of ravioli whose name means ‘little hats’, have a charming appearance and a rustic, home-style taste; enjoy them with a wine chosen by the proprietor, and it will conjure up images of an Italian dinner table." }, { "slug": "lotus-osteria", "name": "lotus osteria", "city": "Tokyo", "address": "2-2-2 Ikenohata, Taito-ku, Tokyo, 110-0008, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.714558, "longitude": 139.767502, "phone": "+81358329120", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/lotus-osteria", "description_en": "Dishes learned in Piedmont and Tuscany fill the menu: the Piedmontese dish tonnato is homemade ham dressed in tuna sauce; beef stewed in red wine, a Tuscan tradition, is fragrant with black pepper. Preparations are simple, keeping the ingredients front and centre. The restaurant is located near Shinobazu Pond in Tokyo Metropolitan Ueno Park, famed for its summer lotuses, hence the name ‘lotus’." }, { "slug": "myojinshita-soba-oshin", "name": "Myojinshita Soba Oshin", "city": "Tokyo", "address": "2-8-2 Sotokanda, Chiyoda-ku, Tokyo, 101-0021, Japan", "cuisine": "Soba", "price": "¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.700793, "longitude": 139.768353, "phone": "+81355775709", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/myojinshita-soba-oshin", "description_en": "The shop is a stone’s throw from Kanda Myojin Shrine, a Shinto shrine dedicated to the protection of Edo, or current-day Tokyo. The menu ranges from an impressive variety of appetisers to creative soba dishes incorporating ingredients such as raw tofu skin and dried mullet roe. For cold soba, you can choose between Seiro and Inaka; both are cut into thin noodles that go down smoothly. Milling and kneading methods are adjusted to the buckwheat variety to convey their distinct personalities. In the evening, you can order just a single plate of soba, allowing you to spend your time as you please." }, { "slug": "cheval", "name": "Cheval", "city": "Tokyo", "address": "12-20 Nihombashiodemmacho, Chuo-ku, Tokyo, 103-0011, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.690179, "longitude": 139.781039, "phone": "+81335272442", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/cheval", "description_en": "‘Cheval’ is French for ‘horse’; Atsuko Koizumi, born in the Year of the Horse, feels an affinity with Odenma-cho (‘post-horse town’), where her restaurant is located. The menu is à la carte only, to allow guests to enjoy whatever food they please. Efforts are made to keep preparations simple: trout is smoked, lamb roasted, beef cheek simmered in red wine. Fukagawa Risotto is inspired by Fukagawa-meshi, a dish of rice, clams and vegetables that is a local speciality of Koizumi’s native Koto Ward." }, { "slug": "chinese-restaurant-seika", "name": "Chinese Restaurant Seika", "city": "Tokyo", "address": "3-5-4 Toyo, Koto-ku, Tokyo, 135-0016, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.669217, "longitude": 139.810072, "phone": "+81366662496", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/chinese-restaurant-seika", "description_en": "The theme is fusions of Japanese and Chinese influences. Soy sauce, which determines the flavour, is infused with kelp, dried bonito flakes and dried shiitake mushrooms. Mouth-watering chicken, seasoned with this soy sauce and black vinegar, is served with seasonal vegetables for a creative twist. The leftover sauce can be used to accent the flavours of gyoza and shumai. In summer, the signature dish is unagi stir-fried with chilli peppers. Another great point is how you can tell the chef what you like, and he will improvise a dish for you." }, { "slug": "sezanne", "name": "SÉZANNE", "city": "Tokyo", "address": "7F, Four Seasons Hotel Tokyo at Marunouchi, 1-11-1 Marunouchi, Chiyoda-ku, Tokyo, 100-6277, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.678066, "longitude": 139.766929, "phone": "+81352225810", "website": "https://www.sezanne.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sezanne-1249556", "description_en": "Restaurant Sézanne is situated on the 7th floor of the Four Seasons Hotel Maramouchi. Guests can enjoy a luxurious dining experience in an interior designed by Andre Fu with views both over Tokyo and into the open kitchen. Since April 1st, a new chapter has started for Sézanne: Steve Lancaster, who has gained experience in top rated restaurants around the world, is following Daniel Calvert as Head Chef. Together with his brigade, he reinterprets French classics in a contemporary way, blending local values and global experiences." }, { "slug": "lustre", "name": "Lustre", "city": "Tokyo", "address": "B1F, 7-13-10 Roppongi, Minato-ku, Tokyo, 106-0032, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.663615, "longitude": 139.730461, "phone": "+81334702288", "website": "https://lustre-roppongi.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/lustre", "description_en": "The guiding theme here is ‘Umami French’. Drawing on the five flavours of Japanese cuisine, French cooking is fused with the umami of Japanese ingredients. The foundations remain firmly classical, from technique to sauces. Kombu stock and fish sauce are added to the essences of vegetables, seafood and meat to draw out a powerful umami synergy. Named after the French word for chandelier, the restaurant shines a light on French cuisine shaped by Japanese sensibility." }, { "slug": "melograno", "name": "Melograno", "city": "Tokyo", "address": "5-24-2 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.648425, "longitude": 139.719579, "phone": "+81364593625", "website": "https://melograno.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/melograno", "description_en": "‘Melograno‘ is Italian for ‘pomegranate’, a symbol of the prosperity of one’s descendants. The name was given by the chef’s mentor back where he apprenticed, wishing for the success of his business. The chef himself is already training his successors, passing on further growth to the next generation. Fun and freedom are the qualities he seeks in his cooking. His potato-and-truffle tart takes inspiration from Italian desserts. A place to enjoy à la carte Italian cuisine inspired by Japanese ingredients." }, { "slug": "sillage", "name": "Sillage", "city": "Tokyo", "address": "1-27-6 Shirokane, Minato-ku, Tokyo, 108-0072, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.644008, "longitude": 139.734129, "phone": "+81357935022", "website": "https://www.sillage-shirokane.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sillage-1245839", "description_en": "The chef’s themes are ‘seasonality and fermentation’. He incorporates mushroom and vegetable fermentation into the flavours of the four seasons, creating layers of umami and acidity. His light finish with olive oil is a touch learned in the south of France. Bread is served with a paste made from imperfect vegetables as an eco-friendly touch. ‘Sillage’ means ‘trailing notes of a scent’; the aroma of the cuisine leaves a lingering memory of the meal." }, { "slug": "firmamento", "name": "Firmamento", "city": "Tokyo", "address": "3F, 2-7-13 Nihombashiningyocho, Chuo-ku, Tokyo, 103-0013, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.686514, "longitude": 139.783688, "phone": "+81368108668", "website": "https://www.firmamento.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/firmamento", "description_en": "Showcasing the allure of Japanese ingredients through Italian cuisine. Seeking to deepen his knowledge of fish and their preparation, the chef also worked at a traditional Japanese restaurant. That experience lives on in his charcoal-grilled sweetfish, hamo and eel. Meat dishes presented on white porcelain plates celebrate the elegance of simplicity. ‘Firmamento’ is Italian for the vast, cloudless blue sky." }, { "slug": "imperial-treasure", "name": "IMPERIAL TREASURE", "city": "Tokyo", "address": "12F, 3-5-4 Ginza, Chuo-ku, Tokyo, 104-0061, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.672772, "longitude": 139.766459, "phone": "+81362286848", "website": "https://www.imperialtreasure.com/japan/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/imperial-treasure-1243278", "description_en": "A Chinese restaurant from Singapore has landed in Ginza. The interior, with a focus on semi-private rooms, is an elegant and subdued space. The menu is extensive, refined with modern seasonings and presentations. Trademark dishes include Peking duck and suckling pig stuffed with sticky rice. Japanese ingredients such as tilefish and hair crab are also used, creating dishes unique to this restaurant." }, { "slug": "nihonbashi-kawaguchi", "name": "Nihonbashi Kawaguchi", "city": "Tokyo", "address": "4-5-13 Nihombashihoncho, Chuo-ku, Tokyo, 103-0023, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.690494, "longitude": 139.774473, "phone": "+81369108805", "website": "https://nihonbashi-kawaguchi.com/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/nihonbashi-kawaguchi", "description_en": "The restaurant is run by a chef trained at Sukiyabashi Jiro and a proprietress from the UK. Keen to share Tokyo’s culinary history, the pair have delved into Edo cuisine to shape their selection of appetisers. True to the chef’s apprenticeship, the nigiri progresses from lighter, more delicate fish to those of greater depth and richness. Three pieces of tuna are followed by gizzard shad, its bright acidity providing a crisp finish. The rice, distinctly seasoned with rice vinegar, is another legacy of the chef’s mentor. Inspired by Nihonbashi, the cradle of Edo food culture, the shop embraces a romantic vision of sushi’s origins." }, { "slug": "mizai", "name": "Mizai", "city": "Kyoto", "address": "613 Maruyamacho, Higashiyama-ku, Kyoto, 605-0071, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.002993, "longitude": 135.782364, "phone": "+81755513310", "website": "https://mizai.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mizai", "description_en": "The ambience is still, like a mountain retreat in the heart of the city. The flicker of votive lanterns casts a tenor of rustic simplicity. While he worked to polish his cooking skills, Hitoshi Ishihara also encountered Zen teachings. Inspired by the wabicha spirit of the tea ceremony, Ishihara strives to host each dinner as a single gathering, with guests and host in close communication. Generous portions reinforce the mood of celebration. ‘Mizai’ is a Zen word meaning ‘not yet here’; for Ishihara, tireless self-improvement is a never-ending journey." }, { "slug": "taian", "name": "Taian", "city": "Osaka", "address": "1-21-2 Shimanochi, Chuo-ku, Osaka, 542-0082, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 34.673353, "longitude": 135.507205, "phone": "+81661200790", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/taian", "description_en": "‘Taian’ means ‘big hut’, and indeed this little place has a huge spirit. Recalling the apparent paradox of the tea ceremony, in which a small, spare space is made to feel boundless, the cosy and clean décor is exceptional in its modesty. The cuisine crystallises the skill and passion of Hitoshi Takahata, while the contrast between outward appearance and inner content is a reflection of his philosophy. Cuisine with depths of flavour satisfies the soul." }, { "slug": "hajime", "name": "HAJIME", "city": "Osaka", "address": "1-9-11 Edobori, Nishi-ku, Osaka, 550-0002, Japan", "cuisine": "Innovative", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 34.688612, "longitude": 135.496084, "phone": "+81664476688", "website": "https://www.hajime-artistes.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/hajime", "description_en": "An artwork resembling a planet dominates the dining room. Look closely and the ‘planet’ contains overlapping images of cuisine, which gather together to form a picture of the Earth. ‘Dialogue with the Earth’ is, indeed, the theme of this restaurant. The experience of growing up amid the beauty of nature shaped the bold world view of Hajime Yoneda. The digitised recipes and detailed cuisine attest to his experience as a system engineer. Cuisine that draws inspiration from all Creation is imbued with love and respect for nature." }, { "slug": "hyotei", "name": "Hyotei", "city": "Kyoto", "address": "35 Nanzenji Kusagawacho, Sakyo-ku, Kyoto, 606-8437, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.011355, "longitude": 135.786742, "phone": "+81757714116", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hyotei", "description_en": "The aesthetic of ‘wabi-sabi’, restraint and impermanence, breathes in the walls of this veteran ryotei. The garden of moss-covered stone lanterns and washbasins, channels flowing with clear streams from Lake Biwa and a still, quiet tea arbour all give it a shadowed atmosphere. Hyotei eggs are a tradition handed down through generations from the founder. Eiichi Takahashi changed the dashi from dried bonito to dried tuna; tomato and soy sauce gracing Akashi sea bream sashimi is a permutation courtesy of the current chef, Yoshihiro Takahashi. Over the years, layers of innovation build up to cater to changing tastes: tradition and mutation, two sides of a coin." }, { "slug": "kashiwaya-osaka-senriyama", "name": "Kashiwaya Osaka Senriyama", "city": "Osaka", "address": "2-5-18 Senriyamanishi, Suita, Osaka, 565-0851, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "3 Stars", "green_star": true, "latitude": 34.770287, "longitude": 135.501289, "phone": "+81663862234", "website": "https://jp-kashiwaya.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kashiwaya-osaka-senriyama", "description_en": "Hideaki Matsuo expresses traditional Japanese culture, guided by the traditional cycle of twenty-four seasons. The chef’s messages on the menu are designed to conjure up scenes of nature in front of guests’ eyes, while seasonal flavours and annual events are woven into the cuisine in truly elegant ways. At an Expo 2025 Osaka, Kansai, Japan event, Matsuo showcased Osaka food culture to the world. He warmly welcomes trainees from overseas, dedicating himself to the development and progress of the industry." }, { "slug": "higashiyama-ogata", "name": "Higashiyama Ogata", "city": "Kyoto", "address": "91-5 Okazaki Enshojicho, Sakyo-ku, Kyoto, 606-8344, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.011402, "longitude": 135.784732, "phone": "+815031451011", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/higashiyama-ogata", "description_en": "This branch was opened by its parent restaurant, Ogata, to give its apprentices a place to shine. Across a counter formed from a single slab of wood, the cooks work in sync to offer graceful service. Their fare oozes rustic charm, a style handed down from their mentor. Only the minimum of ingredients is used in each dish, and seasoning is restrained to bring out their full character. Hot-pot dishes and items grilled over a shichirin charcoal brazier are bold yet delicate. Enjoy the spectacle of cooking while savouring the bounty of nature." }, { "slug": "gion-sasaki", "name": "Gion Sasaki", "city": "Kyoto", "address": "566-27 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 34.998881, "longitude": 135.775049, "phone": "+81755515000", "website": "https://gionsasaki.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-sasaki", "description_en": "In a teacher-and-student quest, Hiroshi Sasaki and his understudies vie to create the greatest flavours. Combining Sasaki’s wealth of experience with the youthful sensitivity of his disciples, the restaurant builds a menu that surprises and delights, suffusing classic Japanese cuisine with fresh technique and imagination. The counter becomes a theatre that brings cooks and diners together, each playing their parts. The performances of ‘Sasaki Kitchen Theatre’, fun for eyes and tastebuds, have a presence that keeps the house packed night after night." }, { "slug": "kikunoi-honten", "name": "Kikunoi Honten", "city": "Kyoto", "address": "459 Shimokawaracho, Higashiyama-ku, Kyoto, 605-0825, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.001535, "longitude": 135.782079, "phone": "+81755610015", "website": "https://kikunoi.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kikunoi-honten", "description_en": "Kikunoi is spreading the word worldwide about the allure of Japanese cuisine. Yoshihiro Murata sets his sights on innovation while evangelising Kyoto’s graceful ryotei culture. Occasionally Western ingredients get added to the mix, infusing a contemporary sensibility. Change accumulates in layers here, as a result of shifting personnel: Chef Murata invites trainees from overseas to pass on to them the true nature of Japanese cuisine and Japanese traditions of service. Fixing his gaze on the future of Japanese cooking, Murata cultivates the next generation of chefs." }, { "slug": "miyamaso", "name": "Miyamaso", "city": "Kyoto", "address": "375 Hanase Harachicho, Sakyo-ku, Kyoto, 601-1102, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "3 Stars", "green_star": true, "latitude": 35.233154, "longitude": 135.793011, "phone": "+81757460231", "website": "https://miyamasou.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/miyamaso", "description_en": "Built originally as pilgrims’ lodgings for Bujoji Temple, this dining inn is nestled amid swaying trees, a murmuring river and singing birds. Time passes gently here, surrounded by the majestic beauty of nature. Hisato Nakahigashi reflects the turning of the seasons. Budding wild grasses of Hanase and plants complement the vitality of river fish and game. Scenes of natural beauty dance before your eyes. Feast on the bounty of rural hills and streams." }, { "slug": "isshisoden-nakamura", "name": "Isshisoden Nakamura", "city": "Kyoto", "address": "136 Matsushitacho, Nakagyo-ku, Kyoto, 604-8093, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "3 Stars", "green_star": false, "latitude": 35.010397, "longitude": 135.765083, "phone": "+81752215511", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/isshisoden-nakamura", "description_en": "The house began life as a travelling fishmonger, carrying fish from Wakasa Bay to scattered markets, then gradually transitioned into a restaurant. The sixth-generation head, Motokazu Nakamura, took over the reins having been the only one entrusted with the craft he learned at his father’s side. For the white miso zoni, he only uses water drawn from a well on the premises to dissolve the miso. Sake-grilled tilefish is doused in sake multiple times, piling flavour on top of flavour. The chef tends the kitchen with his son, who trained abroad, passing skills and spirit from one generation to the next." }, { "slug": "sanso-kyoyamato", "name": "Sanso Kyoyamato", "city": "Kyoto", "address": "359 Masuyacho, Higashiyama-ku, Kyoto, 605-0826, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.999252, "longitude": 135.78139, "phone": "+81755251555", "website": "https://www.kyoyamato.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sanso-kyoyamato", "description_en": "During the short walk from the front gate to the main buildings, guests can appreciate the history of the buildings while feeling the presence of nature. Classic aesthetics pervade the entire site, from the sukiya design of the buildings to the space reflecting seasonal ceremonies and views of the garden. The chef wants every aspect of Sanso Kyoyamato to be beautiful, so he takes special care with the refinement of his food arrangements and their elegant flavours. The painstaking service of the proprietress and hostess is an agreeable presence. Diners will sense a complete work of Japanese art." }, { "slug": "la-cime", "name": "La Cime", "city": "Osaka", "address": "3-2-15 Kawaramachi, Chuo-ku, Osaka, 541-0048, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.685818, "longitude": 135.503519, "phone": "+81662222010", "website": "https://www.la-cime.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-cime", "description_en": "Yusuke Takada unravels the mysteries of the classics while pursuing the modern. Takada is the author of a new French cuisine, one imbued with the essence of Japan. Takada’s aim in using traditional ingredients such as kudzu vine, tofu skin, miso and wasabi is to proclaim the goodness of foodstuffs grown and raised in Japan. Cultural elements from Osaka and his native Amami Ōshima weave together into a story that is unique and fascinating." }, { "slug": "muromachi-yui", "name": "Muromachi Yui", "city": "Kyoto", "address": "459 Kimbukicho, Nakagyo-ku, Kyoto, 604-0846, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.012233, "longitude": 135.758455, "phone": "+81752518877", "website": "https://muromachi-yui.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/muromachi-yui", "description_en": "Omakase dishes reflect the turning of the seasons; hassun platters convey the month’s events and customs. Dedicated to fresh-from-the-kitchen deliciousness, white rice is served the moment it’s cooked. A generous assortment of accompaniments, such as dried mullet roe, dried baby sardines with pickled plum and savoury seaweed paste, brings joy. ‘Yui’ is short for ‘yuiitsu-muni’, or ‘one and only’. Unique cuisine and unmatched décor captivate diners." }, { "slug": "yugen", "name": "Yugen", "city": "Osaka", "address": "14-14 Ishigatsujicho, Tennoji-ku, Osaka, 543-0031, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.664773, "longitude": 135.521663, "phone": "+815036284385", "website": "https://www.yugen-osaka.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/yugen-1193266", "description_en": "Yugen means ‘mysterious profundity’, grace whose depths can never be plumbed. It connotes the depths of Japanese cuisine, a product of constant refinement through the ages. Keisuke Mifune puts on display the skills and instincts he honed at a ryotei. He pays attention to combinations of ingredients and dishware, expressing the changing of the seasons through his menu. A Fukuoka native, the chef furnishes the bounty of Kyushu in the form of seafood from the Genkai Sea and the Goto Islands." }, { "slug": "yusokuryori-mankamero", "name": "Yusokuryori Mankamero", "city": "Kyoto", "address": "387 Ebisucho, Kamigyo-ku, Kyoto, 602-8118, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.022114, "longitude": 135.750507, "phone": "+81754415020", "website": "https://www.mankamerou.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/yusokuryori-mankamero", "description_en": "This long-serving restaurant was built as a general store and traded as a sake dealer before transforming into a ryotei. In continuous operation since its founding three centuries ago, Mankamero has preserved tradition by constantly changing. Heir to the tradition of ‘yusoku ryori’, banquet fare served at imperial court functions, the restaurant carries on the Ikama school of ‘shikibocho’, the ceremonial art of knife handling that unites cookery with etiquette—faithfully preserved to the present day. Seasons are reflected everywhere, from the elegant Kyoto kaiseki to the arrangements, serving vessels and even the leaves and other underlays beneath the food. A taste of history, handed down in unbroken tradition." }, { "slug": "gion-nishikawa", "name": "Gion Nishikawa", "city": "Kyoto", "address": "473 Shimokawaracho, Higashiyama-ku, Kyoto, 605-0825, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.999797, "longitude": 135.778857, "phone": "+81755251776", "website": "https://gion-nishikawa.co.jp", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-nishikawa", "description_en": "The chef selects ingredients in a way that treasures interaction with food producers. Against a backdrop of kombu boxes, decorating his walls like hanging scrolls, he prepares his dishes in a spirit of gratitude. His principle is that true flavours are subtle. In wanmono, he aims for a light flavour that brings out the umami of the makombu. But cooking is not the only thing that bewitches diners at Gion Nishikawa. The sukiya design of the interior makes the mood of old Gion palpable, while the chef’s affable personality keeps the room ringing with conversation and laughter." }, { "slug": "ogata", "name": "Ogata", "city": "Kyoto", "address": "726 Shinkamanzacho, Shimogyo-ku, Kyoto, 600-8471, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.003191, "longitude": 135.755967, "phone": "+81753448000", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ogata", "description_en": "Bold, elegant cuisine, stripped down and pure, sets off works by Rosanjin and other artists. Avoiding piling element upon element, Ogata finds creativity in deceptively unsophisticated appearances. Technique is guided by intuition gained from each ingredient or inspired by seasonal expressions. Seasonal aesthetics are manifested through the choice of ingredients, revealing the natural vitality of each." }, { "slug": "fujiya-1935", "name": "Fujiya 1935", "city": "Osaka", "address": "2-4-14 Yariyamachi, Chuo-ku, Osaka, 540-0027, Japan", "cuisine": "Innovative", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.683037, "longitude": 135.511871, "phone": "+81669412483", "website": "https://fujiya1935.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/fujiya-1935", "description_en": "Out of childhood experiences and the landscapes of rural valleys, the chef creates cuisine that reverberates in all five senses. The spectacle of colourful arrangements, the sound and texture of each bite, the aroma, and of course the taste all harmonise and sizzle as one course follows another. The couple who run the kitchen deliver an illustrated message to the table as a sign of the season." }, { "slug": "miyamoto", "name": "Miyamoto", "city": "Osaka", "address": "2-10-28 Higashitemma, Kita-ku, Osaka, 530-0044, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.698372, "longitude": 135.513189, "phone": "+81668096990", "website": "https://oryori-miyamoto.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/miyamoto", "description_en": "The crockery forms an essential part of the cuisine of Miyamoto. From a collection years in the making, each item is carefully selected to complement the item served on it. The arrangements remain simple to let this harmony shine, and there is a refreshing honesty in the chef’s unstinting use of ingredients. He honours the customs of Japanese cuisine yet cooks unbound by theory; he aspires to run a restaurant where he freely creates what is simply delicious. House-made udon is prepared according to the season. The purity of white rice cleanses the soul." }, { "slug": "koryu", "name": "Koryu", "city": "Osaka", "address": "3-3-3 Uchiawajimachi, Chuo-ku, Osaka, 540-0038, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.686929, "longitude": 135.510132, "phone": "+815031723474", "website": "https://www.koryu.net/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/koryu", "description_en": "A willow tree bending to describe an arc is the symbol of the restaurant and the meaning of its name. In this modern sukiya-type interior, the arc bends toward a wickerwork ceiling. Koryu’s location on the river’s edge reminds you that Osaka is known as the ‘City of Water’. The aim of the house is to be true to its Naniwa (Osaka) roots. The sumptuously arranged “Naniwa” sashimi platter is a remarkable sight. Traditional vegetables also befit the Osaka cuisine. Like the willow tree, Koryu applies a supple creative spirit to a solid foundation." }, { "slug": "tenjimbashi-aoki", "name": "Tenjimbashi Aoki", "city": "Osaka", "address": "7-12-14 Tenjimbashi, Kita-ku, Osaka, 531-0041, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.71394, "longitude": 135.511084, "phone": "+81669400403", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/tenjimbashi-aoki", "description_en": "Scrupulous attention is paid to the ceremonial space, cuisine, serving vessels and sense of the seasons. The chef learned his guiding principles at a restaurant in Hozenji Alley. Entrusted with preparing the appetiser platters, he became schooled in the knowledge and aesthetics of Japanese cuisine. Aiming for artistic beauty in all aspects, he grows his own flowers to decorate the sukiya interior and collects seasonal serving vessels to delight guests. Technique, experience and sensibility all merge to create assortments of dishes that celebrate the seasons and their festivals." }, { "slug": "gion-matayoshi", "name": "Gion Matayoshi", "city": "Kyoto", "address": "570-123 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.003349, "longitude": 135.774545, "phone": "+81755510117", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-matayoshi", "description_en": "‘Strive for simplicity, elevated by technique’ is the chef’s credo. Prizing seasonal flavours above all, he visits production areas the length and breadth of Japan. At first glance, the food arrangements and serving-ware appear ordinary, but each detail reveals the meaning of Japanese cuisine and patiently cultivated skill. Experience the graceful culture and hospitality of the tea ceremony, learned at a long-established ryokan, in a counter dining setting." }, { "slug": "kodaiji-jugyuan", "name": "Kodaiji Jugyuan", "city": "Kyoto", "address": "353 Masuyacho, Higashiyama-ku, Kyoto, 605-0826, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.998694, "longitude": 135.781565, "phone": "+81755336060", "website": "https://jugyuan.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kodaiji-jugyuan", "description_en": "The ryotei sits on a sprawling 6,600 sqm property. The aesthetic of old Japan pulses through the veins of this establishment, from the impressive gate and garden sculpted by a gardener of rare talent to the house crafted by a master of sukiya-style construction. The interior includes private rooms, some complete with counters-style setups reflecting modern preferences. Ingredients are carefully selected from producers throughout Japan. The restaurant tries to be subtly ahead of the times by, for example, applying Western flame techniques to meat dishes and serving them as accompaniments to sake." }, { "slug": "gion-maruyama", "name": "Gion Maruyama", "city": "Kyoto", "address": "570-171 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.002587, "longitude": 135.776068, "phone": "+81755250009", "website": "https://gionmaruyama.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-maruyama", "description_en": "Flowers are arranged, the ceremonial space is well appointed, serving vessels are carefully chosen. The tea ceremony spirit pervades Gion Maruyama’s graceful service. The Gion location is a ryotei but, in a modern touch, it also features counter seating. The chef has spent many years seeking out delicious flavours. He spells ‘oishii’ (good-tasting) the old-fashioned way, with the characters that mean ‘beautiful’ and ‘taste’, recalling the sensibilities of an older time. ‘Flavour, not seasoning’ is the chef’s credo. Devotion to Kyoto cuisine that reverberates in all senses." }, { "slug": "tokuha-motonari", "name": "Tokuha Motonari", "city": "Kyoto", "address": "287-5 Shingoryoguchicho, Kamigyo-ku, Kyoto, 602-0897, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.036465, "longitude": 135.762995, "phone": "+81757087425", "website": "https://motonari-kyoto.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tokuha-motonari", "description_en": "Shinya Matsumoto expresses delicacy and rustic beauty through his cooking. A perfect example is his grilled offerings, cooked upright as if around a sunken hearth. Matsumoto polishes his artisanal skills with a keen eye fixed on the culinary techniques of antiquity. Foods are grilled upright over charcoal in a pot, concentrating their flavour as they roast. The meat and fish’s natural fats fall onto the charcoal, wreathing each item in smoke that adds to their aroma. The chef’s perspective and techniques draw out delicious flavours." }, { "slug": "ryo-sho", "name": "Ryō-shō", "city": "Kyoto", "address": "570-166 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.00237, "longitude": 135.775871, "phone": "+81755413557", "website": "https://ryo-sho.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ryo-sho", "description_en": "The chef has made himself a master of old-school Japanese cuisine to take it to the next level. While respecting orthodoxy in wanmono and side dishes, he refers to French flameworking techniques for his grilled items and snacks. Masu salmon is served mi-cuit; beef is rested multiple times during grilling. The sukiya-style interior in a remodelled wooden townhouse is appointed with both antique and modern dishware. ‘Ryosho’ means ‘aspire to the heavens,’ and the sky’s the limit for the chef’s ambition and desire to better himself." }, { "slug": "numata", "name": "Numata", "city": "Osaka", "address": "7F, 1-10-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Tempura", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.697954, "longitude": 135.497901, "phone": "+81663470707", "website": "https://www.tenpura-tenboshi.com/tenboshi/numata.html", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/numata", "description_en": "The tempura fried by the chef as his heart dictates comes out refined. To bring the flavour of carefully selected ingredients, the main oil of choice is Taihaku sesame oil. The coating is infused with bubbles, giving it a light texture. In a distinctive presentation style, seafood and vegetables that work well together are served in alternating pairs. The final dish is the guest’s choice of tendon, tempura over rice; tencha, tendon steeped in roasted green tea; or tenmusu, onigiri filled with shrimp tempura. The chef does not neglect training the next generation, either, entrusting understudies with running his branch restaurants." }, { "slug": "teruya", "name": "Teruya", "city": "Osaka", "address": "2-1-24 Ueshio, Chuo-ku, Osaka, 542-0064, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.66929, "longitude": 135.517727, "phone": "+818056387455", "website": "https://www.teruya-osaka.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/teruya", "description_en": "The owner-chef teases out subtle flavours with a versatile sensibility and technique honed in Kyoto. He takes particular care when blending his dashi. Prepared with a light flavour, it draws out the character of each ingredient. Flavours of other ingredients transfer to the dashi in wanmono, steamed items and takiawase, lending depth to their taste. Preparations are simple, yet unseen tweaks make each item unique. Admire antique serving-ware and vessels fashioned by modern artists as you savour the tastes of the season." }, { "slug": "kahala", "name": "KAHALA", "city": "Osaka", "address": "2F, 1-9-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Innovative", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.697522, "longitude": 135.499685, "phone": "+81663456778", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kahala", "description_en": "Over half a century since he opened his restaurant, Yoshifumi Mori remains vigorously engaged in food preparation. His passion seems unquenchable: with rice flour and salt, he created a seasoning that melts away like snow. He makes wine and even grows rice. Scouring every region of Japan, the chef seeks out unknown ingredients and introduces them to the world. All this has led to Mori being honoured by the Ministry of Agriculture, Forestry and Fisheries. Like a steel plate polished until gleaming, he continues to sharpen his culinary sensibilities." }, { "slug": "oimatsu-hisano", "name": "Oimatsu Hisano", "city": "Osaka", "address": "4-8-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.697005, "longitude": 135.504137, "phone": "+81663146202", "website": "https://www.oimatsuhisano.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/oimatsu-hisano", "description_en": "The chef interprets the seasons through kaiseki, adding twists and tricks that make the cuisine his own. To express each season, appetisers are accompanied by leaves collected on hill and dale and a slim strip of paper is inscribed with a seasonal phrase. White rice, cooked in clay pots, is specially selected and treated. Rice grown in serpentinite soil, with its rich mineral content, is seasoned with salt and soy sauce to bring out umami and flavour. In a unique touch, scorched rice is served like a rice cracker. The basics of Japanese cuisine are safely guarded, yet imagination has room to run." }, { "slug": "kenninji-gion-maruyama", "name": "Kenninji Gion Maruyama", "city": "Kyoto", "address": "566-15 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.998809, "longitude": 135.774574, "phone": "+81755250009", "website": "https://gionmaruyama.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kenninji-gion-maruyama", "description_en": "Situated on the south side of Kennin-ji Temple, the restaurant looks out on Yasaka Pagoda. Pass through the elegant gate, have a seat in the waiting area, and relax in the courtyard cooled with sprinkled water. The proprietor welcomes guests with the four-fold etiquette of the wabi-cha school of tea ceremony: harmony, respect, purity and tranquillity. In cuisine, he prizes the five unseen senses, with care paid to light, sound, temperature, fragrance and taste. Even the water is steeped in history, tradition and the four seasons. Unseen yet deep and strong are the roots of Kyoto culture here." }, { "slug": "otagi", "name": "Otagi", "city": "Kyoto", "address": "18 Takagamine Tsuchitenjocho, Kita-ku, Kyoto, 603-8465, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.050744, "longitude": 135.73416, "phone": "+81754921771", "website": "https://otagi-kyoto.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/otagi", "description_en": "The shop stands in Takagamine, a hilly area in northern Kyoto. Out of affection for the land where he was born and raised, the chef makes a point of using the region’s produce. Vegetables come from a nearby field cultivated by an old friend. The juiciness of freshly harvested foods and the aroma of the good earth leap from every dish. The meal ends with white rice with one of a variety of toppings, such as raw egg and soy sauce, cooked egg, or hashed beef. Enjoyable and satisfying right to the very end." }, { "slug": "kyokaiseki-kichisen", "name": "Kyokaiseki Kichisen", "city": "Kyoto", "address": "5 Shimogamo Morimotocho, Sakyo-ku, Kyoto, 606-0805, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.035717, "longitude": 135.771236, "phone": "+81757116121", "website": "https://www.kichisen-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyokaiseki-kichisen", "description_en": "Next to Shimogamo Shrine, surrounded by the Tadasu-no-Mori forest, lies Kyokaiseki Kichisen. The chef, a devotee of Japanese cuisine and the performing arts, built a ryotei on this spot. Respectful of Kyoto traditions, menu items are accompanied by charming details. Lids of soup dishes are emblazoned with dew, expressing freshness. Tuna sashimi is arrayed like a sea of clouds, creating a fairytale-like scene. Serving dishes of Kyoyaki ceramics, garnished with fresh-cut flowers, beguile the eyes. A unique interpretation of Kyoto kaiseki, accompanied by the spirit of graceful service." }, { "slug": "sushi-harasho", "name": "Sushi Harasho", "city": "Osaka", "address": "3-30 Uenomiyacho, Tennoji-ku, Osaka, 543-0037, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.662195, "longitude": 135.51986, "phone": "+81667735518", "website": "https://sushi-harasho.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-harasho", "description_en": "The stately tea-house interior and Japanese-style painting of the spray from a waterfall enfold guests in an atmosphere of tranquillity. Proclaiming a no-nonsense approach to sushi, the two chefs restrict seasoning and other preparations to the bare minimum. They add no sugar to the sushi rice, the better to draw out the natural sweetness of fish and rice. Tuna is marinated in soy sauce only briefly; conger eel dressed in sauce that is only slightly sweet. As they form sushi by hand, both chefs focus on the basics of rice, wasabi, vinegar and fish." }, { "slug": "shunsaiten-tsuchiya", "name": "Shunsaiten Tsuchiya", "city": "Osaka", "address": "41-4 Toyotsucho, Suita, Osaka, 564-0051, Japan", "cuisine": "Tempura, Japanese", "price": "¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.760534, "longitude": 135.490966, "phone": "+81663382288", "website": "https://www.shunsaiten-tsuchiya.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/shunsaiten-tsuchiya", "description_en": "Techniques from every genre of Japanese cuisine are used for tempura; items may be pre-cooked or lightly scored and seasoned to bring out their natural flavour before frying. Keen to highlight Kansai ingredients, the chef stocks octopus, pike conger and tilefish. Osaka flourished as a centre of cotton production, so the chef cooks with a unique cottonseed oil in solidarity with producers. A beacon of Naniwa food culture to the world, with imaginative twists." }, { "slug": "sojiki-nakahigashi", "name": "Sojiki Nakahigashi", "city": "Kyoto", "address": "32-3 Jodoji Ishibashicho, Sakyo-ku, Kyoto, 606-8406, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "2 Stars", "green_star": true, "latitude": 35.027601, "longitude": 135.792708, "phone": "+81757523500", "website": "https://soujiki-nakahigashi.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sojiki-nakahigashi", "description_en": "The wooden tablet at the entrance expresses the house credo: ‘Garnish rice cooked in the okudo stove with char-grilled snacks and wild grasses and flowers’. To learn more, you’ll have to visit the restaurant yourself. In an age of information exchange, Nakahigashi offers an opportunity to clear one’s mind and experience cuisine of herbs and grasses. In short, be grateful to others and for the bounty of nature, remembering that the truly important things cannot be seen with the eyes. An experience of noticing things awaits." }, { "slug": "sumibi-kappo-ifuki", "name": "Sumibi Kappo Ifuki", "city": "Kyoto", "address": "570-8 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.002345, "longitude": 135.775255, "phone": "+81755256665", "website": "https://gion-ifuki.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sumibi-kappo-ifuki", "description_en": "As an apprentice, while honing his skills in simmering and cooking, the chef discovered a love for grilling. The delicious taste of char-grilled boar impressed him and sparked his curiosity. Placing his grill at the centre of his kitchen, he hung out his shingle as a char-grill kappo. The bounty of mountain and ocean are roasted and slipped into the soup and dressed vegetables. Guests can choose between grilled fish or beef; game is also available in winter. Artful manipulation of the flame wreathes each item in the aroma of charcoal smoke." }, { "slug": "higashiyama-yoshihisa", "name": "Higashiyama Yoshihisa", "city": "Kyoto", "address": "422 Myohoimmaekawacho, Higashiyama-ku, Kyoto, 605-0932, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.992065, "longitude": 135.773901, "phone": "+81757481216", "website": "https://www.higashiyama-yosihisa.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/higashiyama-yoshihisa", "description_en": "The chef oversees every aspect of the menu, which changes monthly. The restaurant evolves from moment to moment as seasons shift and the day’s ingredients are chosen; this impermanence inspires the passion and the flavours at the core of the chef’s creativity. He embraces the principle of shuhari, the three stages of mastery: first, master the basics; next, break the mould with creativity; finally, set out on your own to blaze a new trail. Guest and chef merge time and space, sharing a mutually felt joy." }, { "slug": "kodaiji-wakuden", "name": "Kodaiji Wakuden", "city": "Kyoto", "address": "512 Washiocho, Higashiyama-ku, Kyoto, 605-0072, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": true, "latitude": 35.001635, "longitude": 135.779734, "phone": "+81755333100", "website": "https://www.wakuden.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kodaiji-wakuden", "description_en": "This ryotei began life as a restaurant and ryokan in Kyotango. With the rustic beauty of the Tango countryside and the refinement of Kyoto as its themes, Kodaiji Wakuden is opening a new era in ryotei culture. Crab, a speciality of the restaurant’s birthplace, is cooked in a sunken hearth, a hole strikingly carved in the middle of tatami seating. Also remarkable is the tradition of this establishment, the flagship of the Wakuden group of restaurants, of appointing carefully selected young chefs to run it, to invite the fresh breeze of new ideas, guided by a philosophy of constant innovation." }, { "slug": "kikunoi-roan", "name": "Kikunoi Roan", "city": "Kyoto", "address": "118 Saitocho, Shimogyo-ku, Kyoto, 600-8012, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.003449, "longitude": 135.770647, "phone": "+81753615580", "website": "https://kikunoi.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kikunoi-roan", "description_en": "The name ‘Roan’ derives from a Zen expression meaning ‘clear and unambiguous, hiding nothing’. To ensure the complete transparency of his work at Kikunoi, Yoshiharu Murata does all his food preparation in front of guests, at the counter. The opportunity to take in the dynamic activity in the kitchen while dining sets Roan apart from the flagship restaurant, a ryotei. Chatting with chefs as you enjoy dishes fresh from the kitchen is one of the pleasures of the kappo." }, { "slug": "doppo", "name": "Doppo", "city": "Kyoto", "address": "1-1 Izumoji Matsunoshitacho, Kita-ku, Kyoto, 603-8133, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 35.042915, "longitude": 135.762222, "phone": "+81754067588", "website": "https://jiki-miyazawa.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/doppo", "description_en": "This fare shows equal reverence for the aesthetics and traditions of Japanese cuisine and for classical works of art. The teahouse-style interior that greets guests is appointed with hanging scrolls, vases and other accoutrements accumulated over many years. To harmonise with the serving-ware, cuisine is presented simply, accentuating the beauty of blank spaces. Knowledge of home-brewed sake and fermentation pay tribute to traditional foods. ‘Doppo’, meaning ‘unique’, was a favourite phrase of epicure Rosanjin Kitaoji, a devotee of beauty in all its manifestations." }, { "slug": "pierre", "name": "Pierre", "city": "Osaka", "address": "20F, InterContinental Osaka, 3-60 Ofukacho, Kita-ku, Osaka, 530-0011, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.70645, "longitude": 135.494552, "phone": "+81663745700", "website": "https://www.icosaka.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/pierre-1193242", "description_en": "Freshness is number one with the chef of Pierre, so he focuses on ingredients grown and raised in Japan. The menu only lists the ingredients, encouraging guests to give their imaginations free rein. Japanese seasonings such as mustard and chilli peppers mixed with yuzu zest lend a distinctive accent. French cooking techniques are married with Japanese ingredients, which are then prepared with a light touch. Spellbinding views from the spacious dining room high in a tall building add to the ambience." }, { "slug": "kanamean-nishitomiya", "name": "Kanamean Nishitomiya", "city": "Kyoto", "address": "562 Honeyanocho, Nakagyo-ku, Kyoto, 604-6084, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.00663, "longitude": 135.764806, "phone": "+81752112411", "website": "https://www.kanamean.co.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kanamean-nishitomiya", "description_en": "The ‘kaname’ is the crucial pivot pin of a folding fan. Taking that pivotal role, the husband-and-wife proprietors tour the famous restaurants and wineries of the world, blending the thoughtfulness and passion they find there with Kyoto’s spirit of graceful hospitality. Cooks and service staff are united in their shared mission. Guided by the rubric that ‘tradition is just the continuation of innovation’, this is a restaurant that is open to new ideas, like a folding fan produced by numerous artisans." }, { "slug": "la-baie", "name": "La Baie", "city": "Osaka", "address": "5F, The Ritz-Carlton, Osaka, 2-5-25 Umeda, Kita-ku, Osaka, 530-0001, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.698462, "longitude": 135.492663, "phone": "+81663437020", "website": "https://labaie.ritzcarltonosaka.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-baie", "description_en": "A dining room fit for a noble mansion, décor of stunning symmetry and graceful service by the waitstaff create a moment cocooned in splendour. Commanding the kitchen is Christophe Gibert, a native of Bretagne. Accustomed to life by the sea, Gibert makes extensive use of seaweed. His preparations, with their strong accent on sauces, convey his spirit of respect for classic cooking." }, { "slug": "jean-georges-at-the-shinmonzen", "name": "Jean-Georges at The Shinmonzen", "city": "Kyoto", "address": "1F, The Shinmonzen, 235 Nishinocho, Higashiyama-ku, Kyoto, 605-0088, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.006271, "longitude": 135.774667, "phone": "+81756002055", "website": "https://theshinmonzen.com/jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/jean-georges-at-the-shinmonzen", "description_en": "Contemporary French cuisine that welcomes influences from other culinary cultures. The chef, Jean-Georges Vongerichten, proclaims to the world a borderless cuisine born of his experience living in Asia. Recipes come straight from the flagship restaurant in New York. Spices and herbs accentuate the aroma; the tartness of citrus brings a light note. In the warmer months when the terrace is open, the tables beside the Shirakawa River, with their views of Kyoto scenery, fill up fast." }, { "slug": "atelier-hanada", "name": "atelier HANADA", "city": "Osaka", "address": "2F, Yodoyabashi odona, 4-3-1 Kitahama, Chuo-ku, Osaka, 541-0041, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.691074, "longitude": 135.500344, "phone": "+81669268395", "website": "https://atelierhanada.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/atelier-hanada", "description_en": "Having honed his creativity through a series of gastronomic contests, the chef serves a unique interpretation of Chinese cuisine. Made using the finest Kawachi duck, the Peking duck is a vibrant and elegant dish, rich in both colour and visual appeal; with impressive attention to detail, the accompanying Kinzanji miso is sourced specially for this dish. The lively sounds echoing from the kitchen and the aroma of freshly made dishes make ‘atelier’ an apt name for this dining room." }, { "slug": "shiro", "name": "shiro", "city": "Kyoto", "address": "2F, 287 Takoyakushicho, Nakagyo-ku, Kyoto, 604-0021, Japan", "cuisine": "Contemporary, Italian and Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.012542, "longitude": 135.758148, "phone": "+817064378605", "website": "https://ido-kyoto.com/shiro/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/shiro-1215790", "description_en": "The colour scheme speaks of immaculate purity. The white interior is refreshing; the blank spaces left in the arrangements bring clarity of focus. Eager to share the attractions of his hometown with the world, the chef largely gets his ingredients from Shimane Prefecture. Seafood arrives from former classmates; fruit from farmers for his desserts. The style is Italian-based cuisine made with Japanese foodstuffs, bringing the delicious taste of quality ingredients to the fore." }, { "slug": "rooots-nakanoshima", "name": "Rooots Nakanoshima", "city": "Osaka", "address": "6-1-45 Nakanoshima, Kita-ku, Osaka, 530-0005, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.688607, "longitude": 135.486201, "phone": "+81677770822", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/rooots-nakanoshima", "description_en": "At this sister location to a Hiroshima restaurant, a chef who honed his skills in Italy displays his talents. Ingredients are from around the Kinki region as well as the chef's beloved Hiroshima. Italian fare is the base, overlaid with French influences from the flagship restaurant, resulting in a seamless blend of French and Italian recipes. Potato gnocchi is the signature dish. Its culinary roots, so important that the name is spelled with an extra ‘o’, extend deep into both Hiroshima and Nakanoshima." }, { "slug": "tsujifusa", "name": "Tsujifusa", "city": "Kyoto", "address": "155 Mukadeyacho, Nakagyo-ku, Kyoto, 604-0805, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.014965, "longitude": 135.763464, "phone": "+81753545349", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tsujifusa", "description_en": "Fusa means ‘linen’ or ‘hemp cloth’, which is used in Shinto rituals to symbolise cleanliness. The word was chosen for the restaurant’s name because, like Japanese cuisine, it developed from an origin as a sacred offering, and indeed the shop curtain hanging at the shop’s entrance is woven of pure linen. As part of his daily duties, the owner-chef prays at Ujiko Shrine and draws pure votive water from there. The proprietress, a qualified sommelier, suggests pairings of sake and wine." }, { "slug": "koga", "name": "KOGA", "city": "Kyoto", "address": "230 Nakaogawacho, Kamigyo-ku, Kyoto, 602-0053, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.030161, "longitude": 135.754271, "phone": "+81752761771", "website": "https://koga-kyoto.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/koga", "description_en": "The chef prizes ‘combinations of flavours and aromas’. His mentor in Paris, Christian Le Squer, taught him to seek out new flavours by developing the sensibility of a perfumer. Experience and ideas come together in the ‘Warm Salad’. Vegetables picked in the Takagamine district of Kyoto’s Kita Ward are cooked in a variety of ways, drawing the flavour of each to the fore. Interplay of aromas between char-grilled meat dishes and their sauces express this fare’s unique character." }, { "slug": "koke", "name": "KOKE", "city": "Kyoto", "address": "287 Takoyakushicho, Nakagyo-ku, Kyoto, 604-0021, Japan", "cuisine": "Innovative", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.012512, "longitude": 135.7581, "phone": "+81752235055", "website": "https://ido-kyoto.com/koke/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/koke", "description_en": "This creative cuisine reflects the chef’s gastronomic journey. Spanish and French techniques find application in recipes from Okinawa, where the chef was born and raised. A tapa named ‘Ryukyubon’ is one example. This version of a dish from the Ryukyu royal court is arranged on Yachimun pottery and served on a Ryukyu lacquer tray. Purees and sauces form tracks drizzled atop asado grilled over wood or charcoal in a stone oven." }, { "slug": "lurra", "name": "LURRA˚", "city": "Kyoto", "address": "396 Sekisenincho, Higashiyama-ku, Kyoto, 605-0021, Japan", "cuisine": "Innovative", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.010044, "longitude": 135.780637, "phone": "+815031961433", "website": "https://lurrakyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/lurra%CB%9A", "description_en": "The name is a mashup of ‘Luna’ and ‘Terra’, Earth and Moon – a trip around the world that starts here. The theme is a showcase of season and culture. Combining the seasons of Japan with food cultures from countries around the world, the restaurant concocts dishes of exuberant creativity. Uniquely, main dishes are crafted with vegetables from Ohara and Fushimi, and grilled onigiri caps the meal. The many and varied pairings are a source of delight." }, { "slug": "la-becasse", "name": "La Bécasse", "city": "Osaka", "address": "3-3-9 Hiranomachi, Chuo-ku, Osaka, 541-0046, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.68763, "longitude": 135.502257, "phone": "+81647070070", "website": "https://www.labecasse1990.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-becasse-1193280", "description_en": "La Bécasse aspires to greet guests with something new and exciting every time they visit. Rather than follow past recipes, the restaurant enlivens familiar ingredients with creative preparation techniques and sauces. A sojourn in France taught the chef the importance of terroir, the characteristics of the land from which sprouts the character of each ingredient. To convey the blessings of each season, the chef visits markets daily, seeking new ways to reflect Japanese terroir through French cooking." }, { "slug": "le-pont-de-ciel", "name": "LE PONT DE CIEL", "city": "Osaka", "address": "B1F, Nihonseimei Yodoyabashi Bldg, 3-5-29 Kitahama, Chuo-ku, Osaka, 540-0031, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.692109, "longitude": 135.50233, "phone": "+81662335005", "website": "https://pont-de-ciel.co.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/le-pont-de-ciel", "description_en": "To mark its half-century anniversary, LE PONT DE CIEL broke new ground, converting to a ‘counter French’ format. The open kitchen buzzes with activity as cooks and serving staff attend customers. The key to the fare here is cooking with firewood. Vegetables are roasted, fish smoked, meat wrapped in flame. The name means ‘bridge across the sky’, reflecting the chef’s desire to foster a culture that connects a relaxing time with delicious cuisine." }, { "slug": "torisho-ishii", "name": "Torisho Ishii", "city": "Osaka", "address": "3-11-4 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.695655, "longitude": 135.50605, "phone": "+817052141129", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/torisho-ishii", "description_en": "The purely Japanese interior, with its orderly row of lacquer trays, is a setting fit for a kappo. The chef’s kaiseki experience manifests everywhere in the restaurant’s offerings. The name-brand chicken he uses is tender and richly flavoursome. Salt is used with restraint; instead, a light dipping sauce brings out the native flavour of the chicken. Breast meat fried with crumbled rice crackers and rice cooked with seasoned chicken mince are ideas that spring from Japanese cuisine. The restaurant’s name means ‘chicken artisan’, and it’s not hard to see why." }, { "slug": "naniwaryori-yu", "name": "Naniwaryori Yu", "city": "Osaka", "address": "1-9-17 Higashitemma, Kita-ku, Osaka, 530-0044, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.696409, "longitude": 135.515054, "phone": "+81662328558", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/naniwaryori-yu", "description_en": "Located close to the beloved Osaka Temmangu Shrine, the ‘Yu’ in the restaurant’s name is a character in the name of the chef’s mentor. Apprenticing at an old-school Osaka kappo, the chef learned not only cooking skills but also the bold spirit of a chef who holds court behind the counter. Courteous yet charming, his gregarious manner keeps the conversation flowing. The format is omakase, but with the flexibility to indulge diners’ whims." }, { "slug": "hachi", "name": "Hachi", "city": "Osaka", "address": "8-1-8 Uehommachi, Tennoji-ku, Osaka, 543-0001, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.660859, "longitude": 135.518976, "phone": "+819054641818", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/hachi", "description_en": "The proprietor of this refined, modern sukiya-style structure displays a unique approach while honouring tradition. The wanmono broth draws in the sweetness of kombu and the sharpness of shaved bonito. Sashimi showcases the chef’s disciplined knife technique. Generous amounts of seasonal ingredients are grilled over bincho charcoal. Even the handmade soba imparts a sense of season. ‘Omogashi’, the main sweet served in the tea ceremony, and usucha draw the meal to a close. Service is in the spirit of the tea ceremony." }, { "slug": "kikunoi-sushi-ao", "name": "Kikunoi Sushi Ao", "city": "Kyoto", "address": "463-30 Shimokawaracho, Higashiyama-ku, Kyoto, 605-0825, Japan", "cuisine": "Sushi, Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.999895, "longitude": 135.77967, "phone": "+81755512000", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kikunoi-sushi-ao", "description_en": "A ‘sushi kappo’ opened by the ryotei Kikunoi. Sushi is Japanese food, after all, so inventive steps are taken to incorporate sushi into the proceedings, interspersing nigiri into the flow of appetisers, sashimi and soup. Treatment of ingredients is unique: for example, Japanese tiger prawn is char-grilled and scorched in the shell, and conger eel is seasoned with black seven-spices and buds of the pepper tree. Another thing you won’t find elsewhere is the ability to choose from serving ware and sake decanters crafted by none other than legendary ceramicist and epicure Rosanjin." }, { "slug": "nakamitsu", "name": "Nakamitsu", "city": "Kyoto", "address": "496-2 Sambongi Gochome, Nakagyo-ku, Kyoto, 604-0872, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.015149, "longitude": 135.760926, "phone": "+81755852553", "website": "https://nakamitsu-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nakamitsu", "description_en": "The chef is an earnest devotee of everything that makes a restaurant great, thanks to careful study of ingredients, culinary technique and attention to every customer. Recipes are tested over and over to get the flavour just right. Knowing that the taste of dashi soup stock changes over time, the chef patiently rests his stock to draw out the flavour. While known to refer to traditional methods, alternations between new and old are a signature of Nakamitsu’s menus." }, { "slug": "nishitemma-ichigaya", "name": "Nishitemma Ichigaya", "city": "Osaka", "address": "2-10-9 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.696403, "longitude": 135.50196, "phone": "+817074627788", "website": "https://ichigaya.savor-japanese-restaurant.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/nishitemma-ichigaya", "description_en": "Nishitemma Ichigaya upholds the traditions of Osaka while incorporating new influences. Creative inspiration and painstaking attention to detail are the watchwords here. Use of ma-kombu kelp to enliven the broth of soup dishes pays tribute to Semba merchant food culture. Traditional vegetables of Osaka showcase the attractions of that great commercial city. From time to time, French methods are employed as well. The seafood with miso sauce américain is a flavour found only here." }, { "slug": "capi", "name": "capi", "city": "Osaka", "address": "6F, 1-10-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Innovative", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.697954, "longitude": 135.497901, "phone": "+81664768180", "website": "https://capi-osaka.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/capi", "description_en": "The natural deliciousness of ingredients is expressed, mindful of the characteristics of each. Creative combinations weave a cuisine that lingers in the memory. The signature dish, ‘Caviar, Squid and Aubergine’, brings out a unique flavour profile through the interplay of saltiness and sweetness. ‘Bakuretsu Gyokai’, meaning ‘Exploding Seafood’, is a dish that combines baked risotto with soup of fish and shellfish, its humorous name conjuring an image of billowing aroma and concentrated flavour." }, { "slug": "kenya", "name": "Kenya", "city": "Kyoto", "address": "12-3 Kamitakano Shimoaramakicho, Sakyo-ku, Kyoto, 606-0093, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.057937, "longitude": 135.791039, "phone": "+81754689944", "website": "https://www.kenya-sakai.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kenya", "description_en": "There’s no point in cooking, says Kenya, if it doesn’t make the food tasty. Bringing fun and happiness to guests is important above all. Rice and sake both come from Aomori, where the chef comes from. His character reveals itself in his face when he lifts the lid on a pot of freshly steamed rice. Western music, classical music and Showa-era ballads are chosen to suit the cuisine, expressing the joy of good cooking as if weaving a tale. Flavours are fun here." }, { "slug": "numata-sou", "name": "Numata Sou", "city": "Osaka", "address": "3F, 4-7-7 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.696668, "longitude": 135.503786, "phone": "+81668095775", "website": "https://www.tenpura-tenboshi.com/sou/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/numata-sou", "description_en": "Tempura is simple: coat food in batter and deep-fry it. Yet from that very simplicity arises the subtlety and difficulty of the craft. Green asparagus spears are plump with flavoursome moisture; drop the spears into hot oil and their moisture quickly heats up, turns to steam and leaps from the fryer. The role of the coating, and the essence of tempura, is to capture that delicious moisture and concentrate it. Experience cultivated through training turns tempura from good to magnificent." }, { "slug": "germoglio", "name": "Germoglio", "city": "Kyoto", "address": "2F, 172 Higashisakaicho, Shimogyo-ku, Kyoto, 600-8217, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.989348, "longitude": 135.758377, "phone": "+81753430690", "website": "https://www.germogliokyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/germoglio", "description_en": "The chef honed his craft in northern Italy as well as Kyoto. Pursuing original interpretations, he tacks Kyoto ingredients onto hometown Italian recipes. His passion leans toward the pasta dishes of the Piedmont region. His skill in making pasta by hand, factoring in the day’s weather, humidity and the condition of the ingredients, is craftsmanship personified. Flavours of Italy, reimagined for Japan’s four seasons." }, { "slug": "konoha", "name": "Konoha", "city": "Osaka", "address": "2-6-22 Minamihommachi, Chuo-ku, Osaka, 541-0054, Japan", "cuisine": "Japanese, Tempura", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.682634, "longitude": 135.504198, "phone": "+81662430228", "website": "https://www.konoha-hommachi.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/konoha", "description_en": "Staff welcome guests with sprinkled water to banish defilement and with incense to purify the space. The restaurant serves tempura kaiseki featuring bounty of land and sea. Wanmono and sashimi are prepared with orthodox Japanese cuisine in mind; tempura is thinly battered and served one piece at a time. Handmade sweets and tea draw the meal to a close. Like leaves that change throughout the year, the choice of serving vessels and ingredients expresses the seasons." }, { "slug": "yunico", "name": "YUNiCO", "city": "Osaka", "address": "6F, 1-11-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Italian, Italian Contemporary", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.69794, "longitude": 135.499109, "phone": "+81662258007", "website": "https://y-unico.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/yunico-1194638", "description_en": "Simple fare that speaks straight to the heart is the objective here. Fritters are deep-fried one by one in a quest for that instant of perfect flavour. Pasta is interpreted through Japanese ingredients. Japanese sea bream grilled in pie crust ventures outside the Italian cuisine box. The name of the house is an amalgam of the first letter of Yamamoto, the chef’s surname, plus ‘unico’, Italian for ‘unique’. Free imagination lends a unique spin to natural flavours." }, { "slug": "a-canto", "name": "a canto", "city": "Osaka", "address": "3-1-10 Uchikyuhojimachi, Chuo-ku, Osaka, 540-0013, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.678984, "longitude": 135.515695, "phone": "+81671756383", "website": "https://www.a-canto.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/a-canto", "description_en": "Long experience at ristoranti scattered across Italy honed this chef’s culinary instincts, leading him to dishes that blend rustic charm with refinement. Confidence particularly shines in his pasta presentations. Bavettine of dried mullet roe and lime is a signature dish he has served for years. Arranged to mimic a mimosa flower in bloom, the presentation is delightful. Each item is simple yet distinctive." }, { "slug": "zeshin", "name": "Zeshin", "city": "Osaka", "address": "B1F, 2-9-3 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.696365, "longitude": 135.502426, "phone": "+81663640118", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/zeshin", "description_en": "Abundant seasonal foods reflecting the bounty of Japan in plates and bowls, while refined preparations following Japan’s old lunisolar calendar prove the worth of ryotei experience. A range of carefully selected sakes are available; a collection of antique glassware sets off drinks and dishes in a cheerful light. ‘Zeshin’ abbreviates a phrase meaning ‘believe in your path and follow it wholeheartedly, always asking whether a thing is right or wrong’. The restaurant’s wish is to impart the joy of eating." }, { "slug": "sushi-hoshiyama", "name": "Sushi Hoshiyama", "city": "Osaka", "address": "1-16 Sugaharacho, Kita-ku, Osaka, 530-0046, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.692732, "longitude": 135.510694, "phone": "+81663611622", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-hoshiyama", "description_en": "Sea bream is marinated in kombu, gizzard shad in vinegar; sushi rice is seasoned with red vinegar and salt. The scrupulous training the chef received as an apprentice pervades every aspect of the restaurant. Nigirizushi begins with pale white-flesh fish. Tuna, served three pieces in succession, leaves an impact. Sushi rice is served on the warm side, the better to bring out the sweetness of the fish oil. Simmered conger eel brings the meal to a close, as in the old days. The restaurant stands on the river’s edge, so you can watch the boats plying the waters below as you dine." }, { "slug": "masuda", "name": "Masuda", "city": "Osaka", "address": "2F, 1-3-12 Shinsaibashisuji, Chuo-ku, Osaka, 542-0085, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.673799, "longitude": 135.501957, "phone": "+81662515077", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/masuda", "description_en": "Hanging in the kitchen is a framed calligraphy motto bearing the phrase ‘Hakuraku no ikko’ -a reference to distinguishing true quality. It reflects the chef’s wish to keep improving so as to earn the respect of his diners. For the chefs, the plain wood counter is the stage on which they perform as one cohesive unit. Food and dishware captivate with seasonal combinations. The hassun is especially attention-grabbing: beauty sculpted from the bounty of land and sea, where both rich and light coexist. Guests here are welcomed with carefully prepared dishes." }, { "slug": "ajikitcho-bumbuan", "name": "Ajikitcho Bumbuan", "city": "Osaka", "address": "B1F, Hommachi Garden City, 3-6-4 Hommachi, Chuo-ku, Osaka, 541-0053, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.68307, "longitude": 135.501093, "phone": "+81662451055", "website": "https://bunbu-an.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ajikitcho-bumbuan", "description_en": "The name is a mashup of the name of the couple who founded the restaurant and the phrase ‘bumbu-ryodo’, ‘accomplished in both literary and military arts’. The phrase expresses the spirit of the chef, who devotes himself to both cooking and service. The third-generation chef commands the kitchen, guarding the flavours inherited from the first. Unmoved by an age that craves all things new, the chef passes on the handiwork and cuisine of the good old days. The simmered vegetable assortment is one example. With skilful knife work and carefully calibrated addition of dashi, the chef brings guests the flavours of the season." }, { "slug": "kaishoku-shimizu", "name": "Kaishoku Shimizu", "city": "Osaka", "address": "1F, Shin Daibiru, 1-2-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.695621, "longitude": 135.499246, "phone": "+81663433140", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kaishoku-shimizu", "description_en": "‘Kaishoku’ is a coined word expressing a wish that guests will delight in dining with all their hearts. Toshihiro Shimizu’s vigorously inquisitive mind drove him to study agriculture out of a desire to know all he could about ingredients. He taught himself so that he could craft his own menu. A single dish may pair seafood with vegetables to explore contrasts in flavours. House-made soba is created with toppings such as dried mullet roe or mixed tempura fritters that offer the flavour of each season." }, { "slug": "agnel-d-or", "name": "agnel d'or", "city": "Osaka", "address": "2-4-4 Nishihommachi, Nishi-ku, Osaka, 550-0005, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.682548, "longitude": 135.490981, "phone": "+81649811974", "website": "https://www.agneldor.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/agnel-d-or", "description_en": "Food conveys the seasons and culture of Japan. The curved earthen walls were fashioned by a plaster craftsman; the Japanese serving-ware was made in collaboration with contemporary ceramic artists. The chef draws inspiration for his cuisine from the strong relationships he fosters with food producers. Consommé made with essence of vegetables and fish is paired with house-made fermented foods. Working closely with producers, the chef creates French cuisine unique to Japan." }, { "slug": "sui-oya", "name": "Sui Oya", "city": "Osaka", "address": "2F, 3-1-2 Temma, Kita-ku, Osaka, 530-0043, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.692127, "longitude": 135.515563, "phone": "+81663587497", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sui-oya", "description_en": "‘Sui’ means ‘green’. The chef chose the name so as not to forget where he came from, as his birth month and the day he went independent were both in the season of fresh green leaves. Having apprenticed under a Naniwa kappo mentor, the chef believes in a Japanese cuisine that thinks outside the box. Guests can choose an extra side dish, with Western‑style options such as crab cream croquettes and beef cutlet also available. Enjoy pairings with not just sake but a selection of wines as well." }, { "slug": "iwaki", "name": "Iwaki", "city": "Osaka", "address": "2F, 1-6-29 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.697482, "longitude": 135.499446, "phone": "+81663451108", "website": "https://k-iwaki.com", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/iwaki", "description_en": "To keep each visit feeling fresh, there are no standard dishes. Western vegetables are also woven into the cooking as part of that approach. Tsukuri is given an extra twist through techniques such as curing with kelp and soy marination, while fish and meat dishes may draw inspiration from Western cooking. Desserts end the meal on a refreshing note with shaved ice featuring fruits and vegetables. Yet for all the playful creativity, the cuisine remains firmly rooted in Japanese sensibilities. The chef’s desire to delight comes through in every dish." }, { "slug": "shimmonzen-yonemura", "name": "Shimmonzen Yonemura", "city": "Kyoto", "address": "255 Umemotocho, Higashiyama-ku, Kyoto, 605-0064, Japan", "cuisine": "Innovative", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.006215, "longitude": 135.776646, "phone": "+81755336699", "website": "https://r-yonemura.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/shimmonzen-yonemura", "description_en": "Freewheeling cuisine by a chef with Japanese spirit and Western learning. Gratin of truffles and clams is reminiscent of scallop coquilles served at Western restaurants. Use of serving dishes irrespective of cuisine shows a blending of Western and Japanese styles. Lacquered wooden trays, however, change with each dish, professing a sensitivity to beauty that pervades every aspect of Shimmonzen Yonemura. Supported by a team of young workers, the cuisine of Chef Masayasu Yonemura evolves with each restaurant he opens, from Kiyacho to Yasaka to Shimmonzen." }, { "slug": "droit", "name": "Droit", "city": "Kyoto", "address": "8 Yoshida Izumidonocho, Sakyo-ku, Kyoto, 606-8301, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.026198, "longitude": 135.778527, "phone": "+81757612180", "website": "https://droit-kyoto.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/droit", "description_en": "A return to the origins of French cuisine. To sublimate the classics, the chef pores over old cookbooks and interprets their recipes for modern ingredients and environments, giving free rein to his curiosity with wine, butter and sauces pungent with spices. He emphasises herbs picked in the morning in Oharano and ingredients from around Kansai, expressing in food his conversations with producers. ‘Droit’ means ‘straight ahead,’ and that’s the steady course this restaurant charts." }, { "slug": "sushi-kappo-nakaichi", "name": "Sushi Kappo Nakaichi", "city": "Kyoto", "address": "570-196 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Japanese, Sushi", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.002323, "longitude": 135.776468, "phone": "+81755312778", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-kappo-nakaichi", "description_en": "The shop has operated as Sushi Kappo for half a century. Sushi techniques acquired in Tokyo are married with Kyoto cuisine in an omakase service with a twist of originality. Appetisers, wanmono and grilled items bring seasonal flavours in succession; sushi arrives at meal’s end. In an entertaining touch, additional items can be chosen from the classic wooden sushi nameplates hung on the wall. Come for the cuisine served on elegant vessels collected over many years and for fish from the Seto Inland Sea." }, { "slug": "velrosier", "name": "VELROSIER", "city": "Kyoto", "address": "2F, Good Nature Station, 318-6 Inaricho, Shimogyo-ku, Kyoto, 600-8022, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.002538, "longitude": 135.769152, "phone": "+81757446984", "website": "https://www.vel-rosier.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/velrosier", "description_en": "The interior’s keynote black bespeaks modern dining; the cuisine, modern Chinese with further innovations, confirms the impression. The concept of Chinese-French fusion cuisine adds uniqueness, exemplified by the foie gras sandwiched between two thin, crisp wafers redolent with Shaoxing wine. Use of decompression cooking and liquid nitrogen ensure that ingredients retain all their flavour. Advanced methods give rise to new directions in cuisine." }, { "slug": "higashichaya-nakamura", "name": "Higashichaya Nakamura", "city": "Osaka", "address": "1-25-8 Honjohigashi, Kita-ku, Osaka, 531-0074, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.712103, "longitude": 135.506831, "phone": "+81661473686", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/higashichaya-nakamura", "description_en": "The star of the menu is the bounty of the Hokuriku region. Seafood is delivered from the chef’s native Ishikawa Prefecture; seafood from every part of Ishikawa express the shifting seasons: Noto abalone, Nanao egg cockles, Chirihama oysters, and Kanaiwa male snow crab. As he cooks on an earthen charcoal brazier, the chef holds forth on their particular qualities and the passion of the fishermen with whom he does business. The restaurant name derives from the historic Higashi Chaya district of Kanazawa. From behind the counter, the chef waxes eloquent on the charms of his birthplace." }, { "slug": "terada", "name": "Terada", "city": "Osaka", "address": "2F, 2-35 Tamatsukurimotomachi, Tennoji-ku, Osaka, 543-0014, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": true, "latitude": 34.674331, "longitude": 135.532779, "phone": "+81661913237", "website": "https://www.nihonryori-terada.com", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/terada", "description_en": "‘Good old traditions and colourful, fun Japanese cuisine’ is the credo of owner-chef Shigeru Terada. He works traditional festivals or events into each of his hassun, which he serves with a ready smile. The reason he chooses contemporary plates and bowls is so diners can experience a journey through the present with the artists. Fresh vegetables arrive from his parents in Mie Prefecture, the images on the coaster are painted by his mother, and his elder brother designed the interior." }, { "slug": "difference", "name": "Différence", "city": "Osaka", "address": "1-16-12 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.684525, "longitude": 135.494209, "phone": "+81664791140", "website": "https://difference.upper.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/difference", "description_en": "The inspiration for the name ‘Différence’, is a desire to provide a space to spend time away from the quotidian cares of life. The uniform white of the dining room, with its otherworldly milieu, reflects this aesthetic. The concept is ‘French with a sense of Japan’, so the focus is on food grown and raised in Japan. Desserts infused with vegetables to impart a sense of season and pastries combining two favourite Japanese confections, yokan and daifuku, are unique touches. Enjoy flavours and dining a little different from the ordinary." }, { "slug": "sushidokoro-amano", "name": "Sushidokoro Amano", "city": "Osaka", "address": "1-13-2 Shitennoji, Tennoji-ku, Osaka, 543-0051, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.65535, "longitude": 135.514127, "phone": "+81667967575", "website": "https://sushidokoro-amano.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushidokoro-amano", "description_en": "The movements of the owner-chef’s fingers as he works are a marvel to watch. This deftness is apparent in his side dishes and sushi. His knife technique, informed by a deep understanding of the characteristics of each fish, raises the flavour to a new level. Sushi rice is changed frequently to maintain just the right temperature, that of the human body. Rice is gathered in the palm of the hand as if capturing air. Wasabi, applied with the index finger, is apportioned just right, as is the nikiri. Formed with practiced economy of movement, each nigiri is formed perfectly for true flavour." }, { "slug": "alarde", "name": "Alarde", "city": "Osaka", "address": "1-14-4 Awaza, Nishi-ku, Osaka, 550-0011, Japan", "cuisine": "Spanish", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.680779, "longitude": 135.494028, "phone": "+81666169825", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/alarde", "description_en": "‘Basque cuisine you can taste only at Alarde’ is the theme, as the chef matches recipes studied in the Basque Country to ingredients found in Japan. His passion shines in the wagyu beef cooked in a stone oven. Fire is built from charcoal and firewood, then grapevines are added to wreathe the beef in smoky aromas. While you’re waiting for the meat to cook, treat yourself to some pinchos or mixed rice. Experience the world of Basque food culture." }, { "slug": "shinchi-yamamoto", "name": "Shinchi Yamamoto", "city": "Osaka", "address": "1-1-13 Dojima, Kita-ku, Osaka, 530-0003, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.696009, "longitude": 135.499915, "phone": "+81661478227", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/shinchi-yamamoto", "description_en": "The owner-chef focuses on the blessings of nature to bring out the unvarnished flavours of his ingredients. He starts off each meal by presenting the items that have arrived that day. In support of the producers who underpin Osaka’s food, he applies his skills to the traditional vegetables of Naniwa. Past experience at a fishmonger also enables him to source high-quality seafood. He prizes the inherent flavour of each ingredient above all, so keeps arrangements simple. Antique tableware highlights seasonal dishes." }, { "slug": "chi-fu", "name": "Chi-Fu", "city": "Osaka", "address": "4-4-8 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.697434, "longitude": 135.504716, "phone": "+81669400317", "website": "https://chi-fu.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/chi-fu", "description_en": "This restaurant explores the possibilities of Chinese cooking and wine. The name of the shop incorporates the phrases ‘Chinois-Fume’ and ‘Chinese Futurism’, announcing a cuisine that fuses the two. This spirit is reflected in the amuse-bouche arranged on a display shelf for tea utensils, tofu skin and vegetables in Peking Duck style, sauces fragrant with Shaoxing wine. Applying French techniques to Chinese fare, the house experiments with wine pairings. The menu, enigmatic and poetic, lends a playful mood." }, { "slug": "ichiju-nisai-ueno-minoten", "name": "Ichiju Nisai Ueno Minoten", "city": "Osaka", "address": "2-5 Minokoen, Mino, Osaka, 562-0002, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.839017, "longitude": 135.471024, "phone": "+81727450699", "website": "https://ichijunisai-ueno.net/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ichiju-nisai-ueno-minoten", "description_en": "A Japanese restaurant at the foot of the Minoh mountains. The head chef weaves the turning of the seasons into his menu. Hassun platters are arranged on large plates using several small dishes, then garnished with leaves gathered on the mountainside. Tempura, prepared with rice oil, is light in texture. If you reserve a seat on the ground floor, the tempura master will fry each piece right before your eyes. Dine with relish on the bounty of nature, serenaded by the murmuring Minoh River." }, { "slug": "wagokoro-izumi", "name": "Wagokoro Izumi", "city": "Kyoto", "address": "634-3 Nioitenjincho, Shimogyo-ku, Kyoto, 600-8414, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.000922, "longitude": 135.76047, "phone": "+81753513917", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/wagokoro-izumi", "description_en": "The name ‘Wagokoro’ was chosen as the chef aims for cuisine that calms the soul. Rather than pursue beautiful presentation for its own sake, the chef seeks a natural appearance that delights the hearts of diners. This commitment shines in grilled items such as rolled omelette and sweetfish, as well as in bowls of stewed items. Handmade thick-fried tofu and fish cake are the perfect companions to their broth. Flavours as only a chef who has toiled earnestly in the fields of Kyoto cooking can produce." }, { "slug": "sushi-rakumi", "name": "Sushi Rakumi", "city": "Kyoto", "address": "332-6 Miyoshicho, Higashiyama-ku, Kyoto, 605-0081, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.006712, "longitude": 135.776041, "phone": "+819045663733", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-rakumi", "description_en": "A sushi restaurant produced by Gion Sasaki . Chefs who honed their skills in Japanese cuisine under their master now stand at the counter. The two types of sushi rice are selected according to the topping, and steamed or grilled dishes are interwoven between the nigiri in a unique touch. Fresh-cooked rice is seasoned with red vinegar; conger eel delights the eyes as it cooks over bamboo grass on an earthen brazier. The chefs work together with well-oiled precision, calculating their moves to deliver each morsel at the moment of peak flavour." }, { "slug": "takayama", "name": "TAKAYAMA", "city": "Kyoto", "address": "2F, Good Nature Station, 318-6 Inaricho, Shimogyo-ku, Kyoto, 600-8022, Japan", "cuisine": "Italian", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.002526, "longitude": 135.76915, "phone": "+81757446865", "website": "https://takayama-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/takayama", "description_en": "The prix fixe selection of numerous small dishes borrows an idea from Spanish tapas. Playful presentation and gorgeous arrangements upgrade Italian cuisine to a modern interpretation. The open kitchen is a stage, the semicircular counter the theatre’s front row. White serving-ware matches the white interior and the whole dining room feels like a canvas, a space to be filled by bright and colourful cuisine." }, { "slug": "restaurant-hiramatsu-kodaiji", "name": "Restaurant Hiramatsu Kodaiji", "city": "Kyoto", "address": "353 Masuyacho, Higashiyama-ku, Kyoto, 605-0826, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.998694, "longitude": 135.781565, "phone": "+81755336063", "website": "https://www.hiramatsurestaurant.jp/hiramatsu-kodaiji/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/restaurant-hiramatsu-kodaiji", "description_en": "Elegant dining with a view of Yasaka Pagoda. The cuisine is authentic French, crafted with classic techniques and sauces. Emphasis is on ingredients from Kyoto, hewing close to the producers and topography of that township. Herbs plucked from the family garden add grace notes to flavours; French ingredients such as caviar and truffles bring refinement to the mix. Arrangements are as pretty as oil paintings, making the cuisine truly bright and beautiful." }, { "slug": "muromachi-wakuden", "name": "Muromachi Wakuden", "city": "Kyoto", "address": "679 Marukizaimokucho, Nakagyo-ku, Kyoto, 604-8106, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": true, "latitude": 35.010146, "longitude": 135.763257, "phone": "+81752233200", "website": "https://www.wakuden.jp/ryotei/muromachi/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/muromachi-wakuden", "description_en": "The kitchen comes alive with the spirited motion of the chefs. Guided by the philosophy of ‘rustic beauty and cultured refinement’, they plate ingredients in their natural form, giving true expression to their flavour. Flame-broiled or stewed dishes prepared on earthen charcoal braziers before guests’ eyes are to be enjoyed along with their aromas. Steaming in clay pots brings the goodness of rice grown in Kyotango to the fore. Cuisine imbued with the seasons and respect for nature." }, { "slug": "kentan-horibe", "name": "Kentan Horibe", "city": "Kyoto", "address": "273 Tenjinyamacho, Nakagyo-ku, Kyoto, 604-8221, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.004999, "longitude": 135.757018, "phone": "+81757463111", "website": "https://www.kyoto-horibe.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kentan-horibe", "description_en": "The first feature to catch your eye in the tasteful tea-house style interior is the lacquer counter, which the chef polished and coated himself. ‘Kentan’ means ‘the deep pursuit of self-improvement’. The seasonal interior decoration, serving ware and cuisine combine harmoniously to celebrate the history and food culture of Kyoto. Modern cooking techniques are also adopted here, such as grilling over low flame. A place to appreciate Japanese cuisine in a broader context." }, { "slug": "hana-kitcho", "name": "HANA-Kitcho", "city": "Kyoto", "address": "3-2 Yamatocho, Higashiyama-ku, Kyoto, 605-0802, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.003395, "longitude": 135.772945, "phone": "+81755311500", "website": "https://kyoto-kitcho.com/restaurant/hana/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hana-kitcho", "description_en": "The restaurant is situated behind Minami-za, a theatre that has flourished since the early 17th century. The name HANA-Kitcho combines ‘hana’ from ‘hanamachi’ meaning geisha quarter, where it is situated, with ‘Kitcho’, the name of its celebrated origin. The framed calligraphy was written by Yuki Teiichi, the restaurant’s founder. The interior was crafted by multiple sculptors, the theme being a modern version of the Rimpa School of Painting. In keeping with the founder’s spirit, the chef weaves cultural elements into festive and seasonal decorations, exercising his talents to create kaiseki that reflects the seasons." }, { "slug": "sen", "name": "SEN", "city": "Kyoto", "address": "379 Shiogamacho, Shimogyo-ku, Kyoto, 600-8103, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.996445, "longitude": 135.763986, "phone": "+81753618873", "website": "https://kyoto-sen.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sen", "description_en": "Seasonal notes and playfulness abound in the menu. Simple preparations etch themselves in the memory. During the Gion Festival, SEN displays a replica of the Naginata Boko, the first float in the festival’s parade, reflecting the city’s traditional events and customs. At the close of the meal, choose from an assortment of comfort foods such as mackerel sushi, chazuke and ramen. The chef learned to ‘read the room’ as an apprentice and is known to change ingredients and preparation styles based on guests’ conversation. The spirit of graceful service, expressed in cooking." }, { "slug": "bini", "name": "Bini", "city": "Kyoto", "address": "445-1 Sambongicho, Nakagyo-ku, Kyoto, 604-0871, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.016854, "longitude": 135.760774, "phone": "+81752036668", "website": "https://www.restaurant-bini.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/bini", "description_en": "The chef experienced the profundity of local cooking in Italy and learned about fermented cuisine in Switzerland. In Kyoto, he happened upon the charm of Ohara’s agricultural produce. He then set about creating cuisine as only this terroir could make possible, accented by the sourness and bitterness of fermented vegetables. ‘Bini’ is named after his Italian mentor—his dearly-missed father figure in Italy. The name expresses gratitude for teaching him the joy of cooking and guiding his early career." }, { "slug": "ogawa", "name": "Ogawa", "city": "Kyoto", "address": "515 Anenishinotoincho, Nakagyo-ku, Kyoto, 604-8273, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.008838, "longitude": 135.755203, "phone": "+81752116005", "website": "https://kyoto-ogawa.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ogawa", "description_en": "After learning the basics at a ryotei, the chef worked at a kappo, where he discovered how to make dining fun. What he finds compelling about being a chef, he says, is that while the food itself is consumed at once and disappears, the occasion lingers in the memory. His ingenuity comes to the fore in Kyoto cuisine rich in dashi and vegetables. Side dishes such as boiled vegetables and ground soup, skilfully served both cold and warm, make for a treat that is simple yet impressive. Rice cooked in clay pots joins items such as preserves simmered in sweetened soy sauce, dried mullet roe and peppered crepe." }, { "slug": "gion-fukushi", "name": "Gion Fukushi", "city": "Kyoto", "address": "570-120 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.002145, "longitude": 135.774388, "phone": "+81753545314", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-fukushi", "description_en": "Across the counter, the chef works his culinary magic right before your eyes. The aroma of the broth, the rhythmic chop of knife—this is not just a meal, it is a journey through all five senses into the subtleties of cooking and the soul of flavour. The chef spread the message of Japanese cuisine at two world fairs, Expo 2010 in Shanghai and Expo 2015 in Milan. The meal begins for everyone at once, out of respect for the ingredients and a desire to waste nothing: global experience also teaches reverence for the environment." }, { "slug": "kiyama", "name": "Kiyama", "city": "Kyoto", "address": "136 Kinuyacho, Nakagyo-ku, Kyoto, 604-0804, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.01578, "longitude": 135.763078, "phone": "+81752564460", "website": "https://kiyama-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kiyama", "description_en": "Water drawn from a well on the premises is where everything starts for Kiyama. Prix fixe dining begins with the service of plain hot water. The first infusion of dashi is prepared before the guests’ eyes, its aromatic fragrance and clear, refined flavour enlivening each simmered bowl. As the meal draws to a close, the proprietor himself prepares and serves thin tea, a weak matcha. The menu is a hymn of thanks for the pure groundwater of Kyoto that brings out the best in each dish." }, { "slug": "gokomachi-tagawa", "name": "Gokomachi Tagawa", "city": "Kyoto", "address": "575 Matsumotocho, Nakagyo-ku, Kyoto, 604-0982, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.015008, "longitude": 135.766373, "phone": "+81757085936", "website": "https://www.gokoumachi-tagawa.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gokomachi-tagawa", "description_en": "The chef is dedicated to bringing the natural flavours of his ingredients to life, and his char-grilling technique embodies that approach. Fresh from the kitchen brazier wafts aromas of wagyu beef and eel patiently grilled over bincho charcoal, bearing witness to the chef’s finesse. The meal concludes with a remarkable trio of clay-pot rices—plain, mountain delicacies, and seafood. Enjoy flavours of the season to your heart’s content." }, { "slug": "kinobu", "name": "Kinobu", "city": "Kyoto", "address": "416 Iwatoyamacho, Shimogyo-ku, Kyoto, 600-8445, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.000953, "longitude": 135.756597, "phone": "+81753520001", "website": "https://www.kinobu.co.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kinobu", "description_en": "Flexible and creative while revering the classics, Kinobu adds new twists to the way Kyoto cuisine reflects yearly events and the changing of the seasons. At the heart of the chef’s approach is a restless curiosity. He corresponds regularly with overseas chefs to deepen his store of knowledge. His ‘wine menu’ of dishes that pair well with wine is an innovation that broadens the scope of kaiseki. Kinobu began as a caterer and transformed itself into a ryotei. Treading a contemporary path, Kinobu keeps its eye on the future." }, { "slug": "gion-kida", "name": "Gion Kida", "city": "Kyoto", "address": "570-192 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.002502, "longitude": 135.776138, "phone": "+81755513923", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-kida", "description_en": "There is a traditional way of viewing the year as 72 distinct micro-seasons, each lasting no more than a few weeks. The turning of the seasons is but a fleeting moment, and the same is true for the seasons of ingredients. If ingredients are the cause, the effect is cooking, and the natural world is the connection between the two. The chef examines the nature of the foods he sources each day and crafts his results with respect for both cause and connection. The guests receive the life of the ingredient. The principles of cause, connection and effect are all found in cooking." }, { "slug": "gion-owatari", "name": "Gion Owatari", "city": "Kyoto", "address": "570-265 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.001444, "longitude": 135.777074, "phone": "+81755515252", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-owatari", "description_en": "Before all else, the aim is to entertain. Diners get a full view of the cooking area, befitting a counter kappo, as the chef’s open-hearted banter brings smiles to guests’ faces. Unstinting portions of lobster, matsutake mushrooms, crab, blowfish and other luxury foods in season ensure contentment. White rice is cooked in an old-fashioned clay hearth, known as an ‘okudo-san’, and accompanied by generous portions of the richly flavoured side dishes. ‘Tamago-kake gohan’, steamed rice topped with a raw egg, is available as a second serving." }, { "slug": "gosho-iwasaki", "name": "Gosho Iwasaki", "city": "Kyoto", "address": "660 Otsucho, Nakagyo-ku, Kyoto, 604-0885, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.016879, "longitude": 135.761643, "phone": "+81757481128", "website": "https://www.gosho-iwasaki.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gosho-iwasaki", "description_en": "As a ryotei cook, the chef learned never to forget the basics of Kyoto cuisine. In a mark of respect, the meal begins with a cup of sake. The chef expresses his commitment to gracious service through the passion he devotes to his cooking. Tilefish sashimi is lightly salted, enhancing flavour. Instead of simmered vegetables, hot-pot cooking is offered. Prizing engagement with his guests, the chef works his magic right before their eyes. The surest sign of a sincere craftsman is earnest devotion to his craft." }, { "slug": "tosara", "name": "Tosara", "city": "Osaka", "address": "2-7-26 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Contemporary, Italian", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.69597, "longitude": 135.502149, "phone": "+81677091283", "website": "https://tosara.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/tosara", "description_en": "The book ‘Tosara no Ryori’ (‘Ten-Plate Cuisine’) became the guiding light of the chef’s life. One line in the book defines ‘cuisine’ as ‘a word that conveys boundless gratitude to the greatness of Nature for the vast bounty the Earth provides’. Deeply moved by the author’s values and perspective on life, the chef expresses the fascination of the natural world and food producers through a prix fixe menu of ten courses. Cuisine formed from his bonds with others is the tale of the chef’s journey." }, { "slug": "mashiro", "name": "MASHIRO", "city": "Kyoto", "address": "2F, 234 Donomaecho, Nakagyo-ku, Kyoto, 604-8134, Japan", "cuisine": "Contemporary", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.007261, "longitude": 135.760822, "phone": "+815031645815", "website": "https://mashiro-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mashiro", "description_en": "After Ashiya and Gion, the new frontier for Hiroyuki Koshimo is Karasuma. The shop’s previous name, ‘Roiro’, meant ‘Black as Lacquer’, so Koshimo changed it to ‘Pure White’ to set a different tone. Though his technique is French, Koshimo is not limited by genre, incorporating Japanese elements to broaden the expressive range. Risotto in season, prepared with Yosano rice, is a perennial favourite in this lively and hospitable eatery." }, { "slug": "kushingarando", "name": "KushinGarando", "city": "Osaka", "address": "4F, 1-5-18 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.698075, "longitude": 135.497097, "phone": "+81642566604", "website": "https://www.kuushin.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kushingarando", "description_en": "The restaurant aspires to cheerful Chinese fare that delights with fun and surprises. The appetiser assortment offers a tour of China’s regions, each inspired by hometown cooking. A touch of variation appears in every dish: beef and green pepper stir-fry is cooked over low heat; crispy pork is wrapped in crepe. The word ‘Garan’ in the name means ‘a place where monks gather’, reflecting the house’s practice of serving everyone at once. After dinner, the guests assemble around a table to relax over Chinese tea and share the warmth of the moment together." }, { "slug": "enyuan-kobayashi", "name": "Enyuan Kobayashi", "city": "Kyoto", "address": "125-2 Tominagacho, Higashiyama-ku, Kyoto, 605-0078, Japan", "cuisine": "Tempura, Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.00434, "longitude": 135.774754, "phone": "+81757467602", "website": "https://www.enyuan-kobayashi.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/enyuan-kobayashi", "description_en": "Try a variety of Japanese culinary styles, with the accent on tempura. The chef apprenticed in traditional Japanese cuisine before taking the road of the tempura artisan. The menu incorporates the food culture of Kyoto. The meal begins with beloved standards such as simmered Pacific herring with aubergine and grilled honmoroko fish before moving on to tempura. Tempura pieces include nama-fu (steamed mixture of wheat gluten and rice flour) and Kyoto vegetables. A small dish of dried sea cucumber gonads also serves as an appetizer, and is another popular standard. Subtle inflections and clever use of ingredients are testament to the chef’s experience." }, { "slug": "sushi-shigenaga", "name": "Sushi Shigenaga", "city": "Osaka", "address": "3F, 1-6-13 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.697446, "longitude": 135.498095, "phone": "+81647977676", "website": "https://www.sushi-shigenaga.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-shigenaga", "description_en": "The sign’s calligraphy was done by the proprietor himself. Sake vessels made of Satsuma cut glass reflect Kagoshima hometown pride. Fish is mainly shipped in from Kitakyushu, but some are selected at the Tsuruhashi and Kuromon markets. For vinegared rice, the house favours the sour flavours of eastern Japan to the sweeter varieties of the west. In Edo style, rice from the previous harvest is cooked relatively firm, vinegared and kept at body temperature. Sushi of fatty tuna is formed with salt for a more striking flavour. Sea-urchin portions are generous. Even the rolled omelette shows the practised hand of the skilled sushi artisan." }, { "slug": "milpa", "name": "milpa", "city": "Osaka", "address": "1-16-25 Kitahorie, Nishi-ku, Osaka, 550-0014, Japan", "cuisine": "Mexican, Contemporary", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.674076, "longitude": 135.495057, "phone": "+81643948383", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/milpa", "description_en": "This is the place to sample modern Mexican cuisine. Respect for the traditions of the motherland are palpable as Japanese ingredients and modern techniques move the genre forward. Corn, the staple food, along with cacao and chili peppers, is sourced from Mexico, and, following tradition, the food is cooked over a wood-fired grill. Milpa is the name in the Nahuatl (Aztec) language for a farming system that enriches the earth; the chef likens cooking techniques to farming, cultivating a new Mexican culinary culture in Osaka." }, { "slug": "ima", "name": "ima", "city": "Kyoto", "address": "183-4 Fudocho, Nakagyo-ku, Kyoto, 604-8215, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.006178, "longitude": 135.756091, "phone": "+81757462222", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ima-1242636", "description_en": "Countertop French dining in a merchant’s house with a brick oven. The classic cuisine here is interlaced with woodfire cooking learned in Spain. Shiitake mushroom and shrimp wrapped in pie pastry is a feature menu item. Sauce is thoroughly reduced over the fire, wreathed in smoke from the embers. ‘Ima’ means ‘now’, inviting you to live in the moment. Every dish is imbued with the magic of wood smoke; all focus trained on the moment when the flavour of the ingredients leaps out." }, { "slug": "katamachi-kawaguchi", "name": "Katamachi Kawaguchi", "city": "Osaka", "address": "1-3-11 Katamachi, Miyakojima-ku, Osaka, 534-0025, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.693005, "longitude": 135.526253, "phone": "+81661361770", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/katamachi-kawaguchi", "description_en": "The low-profile exterior, small billboard and stripped-down accoutrements express an understated Japanese architecture aesthetic. The goal here is cuisine of which one never tires. Rishiri kombu kelp is selected for the dashi stock drawn for soups, reassuring with its light flavour. Fermented seasonings are handmade fish sauces, provide the subtle seasoning that enhances other flavours. Relying on patient craftsmanship rather than fancy ingredients, Katamachi Kawaguchi impresses with technique and singular character." }, { "slug": "empathie", "name": "Empathie", "city": "Osaka", "address": "4-12-10 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.697114, "longitude": 135.502, "phone": "+817014697378", "website": "https://www.empathie2025.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/empathie", "description_en": "This restaurant strives to ensure that what you eat leaves an impression. No-nonsense preparations place the ingredients front and centre and the menu oozes luxury, with French ingredients such as caviar, foie gras and truffles. Counter-style service conveys the message of each dish directly to diners in their own language. True to its name, meaning ‘empathy’ in French, the restaurant creates in chef and diner a shared anticipation of each coming season." }, { "slug": "ono", "name": "Ono", "city": "Osaka", "address": "6F, 1-2-22 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.69739, "longitude": 135.497797, "phone": "+81663418171", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ono", "description_en": "As the official ‘Tourism Ambassador for Awaji’s Food Culture’, Kota Ono employs Awaji ingredients in each item of his omakase set menu, paying homage to the island of his birth. He proudly sources not only seafood and wagyu but also soy sauce and even salt from his native Awaji, expounding its charms from the bustle of Kitashinchi. Luxury foods of the season adorn a large platter, unstintingly served in hearty portions. The goal is to be a place where flavoursome food is served, without forgetting imagination and playfulness." }, { "slug": "point", "name": "Point", "city": "Osaka", "address": "3-12-20 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.694117, "longitude": 135.48563, "phone": "+81664678301", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/point", "description_en": "Originality is demonstrated here through ingredients from each season and classic techniques. Omakase set menus feature refined, beautiful arrangements, with light flavours to suit a modern sensibility. The name declares that the house is a gathering point, bringing together everyone and everything else involved in food and restaurants. The site chosen for its relaunch was where Point first started. Anticipation is building for this fresh turning point." }, { "slug": "la-biographie", "name": "La Biographie···", "city": "Kyoto", "address": "422-1 Tanakacho, Kamigyo-ku, Kyoto, 602-8163, Japan", "cuisine": "French", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.020156, "longitude": 135.742944, "phone": "+81758236005", "website": "https://la-biographie.info/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/la-biographie", "description_en": "Light dining is the chef’s approach. For the amuse-bouche, the theme is ‘five flavours’. A medley of finger foods adds a playful touch; roast wagyu comes in a clear sauce of beef juices. The meal concludes on a Japanese note, with soba. A soup of vegetable cut ends is poured into the bowl, adding value while ensuring nothing is wasted. The meal weaves abundant experience and creative evolution, unfolding as a biography in food." }, { "slug": "ryoriya-inaya", "name": "Ryoriya Inaya", "city": "Osaka", "address": "7F, 1-10-2 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.697954, "longitude": 135.497901, "phone": "+81663413177", "website": "https://www.inaya-h.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ryoriya-inaya", "description_en": "The unique menu follows a maxim the chef learned as an apprentice: ‘Good food is easy to understand, easy to eat, and delicious’. Carefully limiting the ingredients of each dish, he combines them in clever ways to draw out their special charms. Rice dishes bring the meal to a close, chosen from an extensive list that includes white rice served at the perfect point, seasonal takikomi-gohan, and a rice bowl crowned with ginger-scented, sweet-soy simmered beef. ‘Inaya’ means ‘House of Rice’; a name filled with a love and respect appropriate for the Land of Abundant Rice." }, { "slug": "oryori-yamada", "name": "Oryori Yamada", "city": "Osaka", "address": "4F, 4-7-7 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.696644, "longitude": 135.503821, "phone": "+818040139336", "website": "https://www.oryori-yamada.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/oryori-yamada", "description_en": "Great ingenuity is poured into the menu to fill it with creative cuisine. Sashimi is garnished with condiments such as deep-fried onions and coarsely grated daikon. Fish cuisine is accented with sauces of mushrooms and vegetables. As a born-and-bred Osakan, the chef gravitates toward Naniwa’s traditional vegetables. The meal wraps up with three types of rice dishes: white rice and several accompaniments, pickled fish on rice and seasonal mixed rice. The generosity of free refills ensures that guests leave satisfied." }, { "slug": "yakitori-ichimatsu", "name": "Yakitori Ichimatsu", "city": "Osaka", "address": "1-5-1 Dojima, Kita-ku, Osaka, 530-0003, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.695938, "longitude": 135.49702, "phone": "+81663460112", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/yakitori-ichimatsu", "description_en": "Fire lies at the heart of the cooking, with each skewer carefully tailored in both cooking and preparation. True to Ichimatsu style, techniques range from charcoal grilling and wood fire to steaming and shallow-frying, depending on what best suits each skewer. The selection extends beyond jidori chicken to include duck and guinea fowl. Chicken pâté and fruit skewers appear throughout the course, adding contrast and variation along the way. The unpredictable progression keeps the experience engaging." }, { "slug": "nishino", "name": "Nishino", "city": "Osaka", "address": "1-9-21 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.687804, "longitude": 135.495663, "phone": "+81664790456", "website": "https://www.nishino-kyomachibori.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/nishino", "description_en": "The chef’s creed is devotion to his craft heart and soul. Having learned this attitude to cooking from his mentor at Taian, where he apprenticed, he constantly burnishes his culinary skills through meticulous attention to ingredient selection, food preparation methods and use of dishware. One vital contributor to his menus is the charcoal flame. The chef’s experience speaks through his pan-seared sashimi and grilled dishes wreathed in aromatic smoke. Inventiveness and painstaking diligence create cuisine that impresses." }, { "slug": "sushi-murakami-jiro", "name": "Sushi Murakami Jiro", "city": "Osaka", "address": "1-5-7 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.697803, "longitude": 135.497285, "phone": "+81663413988", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-murakami-jiro", "description_en": "The talent of the faithful proprietor shows in his omakase. Let the knowledgeable proprietress guide you for pairings between sake and food. Nigiri begins with zuke-maguro, a classic Edomae topping. Gizzard shad is first lightly salted, enhancing the flavour. Instead of ginger pickled in sweet vinegar, tsukemono made with seasonal vegetables are served to provide variation. Adorning the storefront is a shimenawa, a rope of twisted straw, hung here with a prayer for a roaring trade. Guests from throughout Japan and around the world are warmly welcomed, and every evening bustles." }, { "slug": "p-greco", "name": "P greco", "city": "Osaka", "address": "4-1-20 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.696173, "longitude": 135.505946, "phone": "+81668091800", "website": "https://www.pgreco.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/p-greco", "description_en": "In Italy, the chef experienced the fierce pride the Italians have in their home regions. Deeply impressed by the unique cuisines of people who produce and consume locally all their lives, he set his sights on combining Japanese sensibilities with Italian cooking. One example is anago carpaccio: deboned conger eel accompanied by tomato and bagna càuda. The focus on seafood derives from his love of the bounty of the sea, learned at his grandmother’s house in Okinoshima." }, { "slug": "oimatsu-kitagawa", "name": "Oimatsu Kitagawa", "city": "Osaka", "address": "4-12-27 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.6971652, "longitude": 135.5029123, "phone": "+818040155050", "website": "https://www.oimatsu-kitagawa.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/oimatsu-kitagawa", "description_en": "The chef never forgets his connection to his apprentice days. From his two mentors, he learned the basics of Japanese cuisine and the spirit of delighting diners. Years of experience are reflected in skilful work at counter and grill, convivial conversation, and creative food preparation. The restaurant’s name, Kitagawa, includes characters meaning ‘many’ and ‘joy’. We sense a strange connection between things no one man could accomplish alone." }, { "slug": "ideal-bistro", "name": "IDÉAL bistro", "city": "Osaka", "address": "2F, 1-6-5 Tanimachi, Chuo-ku, Osaka, 540-0012, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.688864, "longitude": 135.517088, "phone": "+81663604315", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ideal-bistro", "description_en": "French cuisine and organic wine, presented by a nature-loving couple. Welcoming you into their parlour are the chef, a disciple of classic gastronomy, and the proprietress, a florist. To present the ideal bistro the name implies, the couple decorate the casual interior with flowers, fresh in season like the ingredients. Vegetables come from the good earth of their home farm in Wakayama, linking city and countryside through cuisine." }, { "slug": "n", "name": "Ñ", "city": "Osaka", "address": "1-6-3 Azuchimachi, Chuo-ku, Osaka, 541-0052, Japan", "cuisine": "Spanish", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.684008, "longitude": 135.508376, "phone": "+81662651420", "website": "https://www.enye.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/n", "description_en": "At the start of the 21st century, when the ‘modern Spanish’ trend began, the chef was accumulating experience in Madrid and San Sebastián. Today he parlays Spain’s cuisine of many small dishes into a modern prix fixe menu. Refined tapas, arroz suffused with regional character and plancha-grilled items, flamed to bring out the natural flavour of each foodstuff, showcase the pride the chef takes in his work." }, { "slug": "ajikitcho-horieten", "name": "Ajikitcho Horieten", "city": "Osaka", "address": "1-22-6 Kitahorie, Nishi-ku, Osaka, 550-0014, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.673655, "longitude": 135.494016, "phone": "+81665431741", "website": "https://ajikitcho.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ajikitcho-horieten", "description_en": "The nameplate features calligraphy by Teiichi Yuki, a visionary who helped elevate the status of Japanese cuisine. The second-generation chef upholds the spirit that Yuki, founder of the Kitcho group, inherited from his mentor. The menu reflects the beauty of the seasons and conveys the culture of Japan. Gorgeous hassun appetiser platters incorporate elements of seasonal celebrations, placing traditional culinary craftmanship on full display. Inside the house, which is built in the tea ceremony room style, the decor is simple and rustic. The aesthetics of Japanese cuisine live and breathe in unbroken tradition." }, { "slug": "tozentei", "name": "Tozentei", "city": "Kyoto", "address": "31-1 Komatsubara Minamimachi, Kita-ku, Kyoto, 603-8342, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.029301, "longitude": 135.729573, "phone": "+81754617866", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tozentei", "description_en": "Tozentei takes its name from a fictitious restaurant in a novel. ‘Tozen’ means ‘tipsy,’ a state of being slightly and comfortably under the influence; the name invites guests to find pleasure in both tucker and tipple. The fabric of human relations in this family-run restaurant exudes a feel of immersion in a cheerful TV drama or story. Tilefish steamed with plums and kombu consummately combines the flavour of the fish flesh with the tartness of dried plums. Tozentei is located close to Tenmangu, a shrine famous for the plum trees beloved by the poet and statesman Sugawara no Michizane. The connection is tangible." }, { "slug": "noguchi-tsunagu", "name": "Noguchi Tsunagu", "city": "Kyoto", "address": "371-4 Kiyomotocho, Higashiyama-ku, Kyoto, 605-0084, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.005349, "longitude": 135.77446, "phone": "+81755613003", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/noguchi-tsunagu", "description_en": "The menu alternates between omakase set menus and à la carte options. The evening begins with a procession of seasonal dishes, accompanied by wagyu stew rather than soup. Choose additional items from the menu or ask for a presentation of the ingredients of the day. White rice and miso soup wrap up the meal. We recommend the deliciousness of freshly cooked rice with accompaniments such as fried fish, fried chicken or braised pork." }, { "slug": "nijojo-furuta", "name": "Nijojo Furuta", "city": "Kyoto", "address": "371 Furushirocho, Nakagyo-ku, Kyoto, 604-0045, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.012209, "longitude": 135.753872, "phone": "+81752548377", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nijojo-furuta", "description_en": "Generous portions give satisfaction, while ingenious ingredient combinations make simple presentations all the more impressive. To learn about fish, the chef spent time working at a fishmonger’s. Fish is prepared simply—freshly sliced, grilled or deep-fried—yet with clever twists as befits a connoisseur. The meal concludes with white Omi rice grown by the chef’s uncle in Hira, served steaming in Shigaraki clay pots. With his friendly demeanour, the chef is often seen deep in conversation with guests." }, { "slug": "kyo-seika", "name": "Kyo Seika", "city": "Kyoto", "address": "2F, 36-3 Okazaki Enshojicho, Sakyo-ku, Kyoto, 606-8344, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.011709, "longitude": 135.780681, "phone": "+81757528521", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyo-seika", "description_en": "The restaurant is temporarily closed. It's planned to reopen in September. Shizuo Miyamoto’s quest is for his own style of Chinese cooking with a seasonal aesthetic. Fish in season is stir-fried with chilli peppers; spring rolls are wrapped in three types of ingredients, so each mouthful tastes different from the one before. Counter seating, right in front of the kitchen, builds diners’ anticipation amidst the clatter of woks and aroma of food. At ‘Kyo Seika,’ graciously hosted by the Miyamoto couple, lively conversation between the veteran chef and his guests imparts joy to the meal." }, { "slug": "oryori-mashita", "name": "Oryori Mashita", "city": "Kyoto", "address": "246 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.003944, "longitude": 135.773737, "phone": "+81755252160", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/oryori-mashita", "description_en": "A small shop curtain flutters in a Gion shopping street; walk along cobblestones sprinkled with water to a quiet nook where the noise of the high street is soon forgotten. The menu draws inspiration from a list of poetic seasonal terms. Cooking showcases the peak flavours of each ingredient so as to keep in step with the changing seasons. Precise knife work and pairings of foods with tableware express learning accumulated, like tree rings, over many years. A place to experience the understated poise of Japanese cuisine." }, { "slug": "kokyu-2", "name": "Kokyu", "city": "Kyoto", "address": "204 Seiryucho, Kamigyo-ku, Kyoto, 602-0822, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.031138, "longitude": 135.769534, "phone": "+81757464375", "website": "https://www.kokyu-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kokyu", "description_en": "The menu evokes the changing seasons and traditional culture of Japan. The proprietor is an accomplished gourmet whose deep knowledge comes from experience as a fishmonger and attentive reading of literature. Hassun platters, garnished with flowers as if to paint a picture of nature, showcase the ideas and origins found in the foods of traditional festivals. Behind each meticulously crafted dish breathes the living aesthetic and customs of Japanese cuisine." }, { "slug": "ayanokoji-karatsu", "name": "Ayanokoji Karatsu", "city": "Kyoto", "address": "113-1 Yadacho, Shimogyo-ku, Kyoto, 600-8442, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.002416, "longitude": 135.755563, "phone": "+81753652227", "website": "https://karatu.jp", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ayanokoji-karatsu", "description_en": "An amiable couple from Nagasaki run this restaurant. The husband, an admirer of Kyoto cuisine, left his family’s kappo restaurant to gain experience in Kyoto. As he studied ways to present food, he fell in love with the bounty of ingredients available and decided to go independent. His habit is to visit producing regions, securing fresh ingredients in season, such as picking wild edible plants and mushrooms in Miyama and angling for sweetfish in Shiga. Under the tutelage of a potter, he makes his own ceramics, on which the couple serve their culinary creations." }, { "slug": "mizuno", "name": "Mizuno", "city": "Kyoto", "address": "245-2 Nakanocho, Higashiyama-ku, Kyoto, 605-0082, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.006275, "longitude": 135.775651, "phone": "+81757465352", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mizuno", "description_en": "Food that makes you appreciate the goodness of Japanese cuisine all over again; nothing pretentious, just a reminder of how delicious familiar flavours can be. One novel touch is that rice is cooked in a Nanbu iron pot, for results different from the usual clay one. The house aims for simple preparations that treasure the culture and techniques cultivated by previous generations. The cuisine, plated on antique tableware, evokes the idea of ‘onko-chishin’ — learning from the old to create something new." }, { "slug": "miyagawacho-hotta", "name": "Miyagawacho Hotta", "city": "Kyoto", "address": "6-359-4 Miyagawasuji, Higashiyama-ku, Kyoto, 605-0801, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.998419, "longitude": 135.770075, "phone": "+81757548248", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/miyagawacho-hotta", "description_en": "The cobblestone street where the Kaburenjo Theatre of traditional dance is located is lined with teahouses and geisha houses, lending the quarter a distinctive air of elegance. Here in the crossroads of performing art and that is Miyagawacho, the restaurant seems at first glance to break the mould. Yet the inclusion of familiar beef cutlet in the procession of less conventional fare feels somehow nostalgic. Cuisine unbound by convention and the handiwork of the reliable chef delight the spirit." }, { "slug": "tenjaku", "name": "Tenjaku", "city": "Kyoto", "address": "570 Botambokocho, Kamigyo-ku, Kyoto, 602-8475, Japan", "cuisine": "Tempura, Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.031403, "longitude": 135.741907, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tenjaku", "description_en": "Tempura kaiseki, inherited from the chef’s grandfather. Japanese cuisine expresses the turning of the seasons. Tempura is fried one item at a time in canola oil, with a thin, lightly seasoned coating. Dipping sauce is served warm; tofu in a deep-fried style preserves the grandfather’s methods. Dressing tempura items in chopped onions and mustard is the Tenjaku style. Feeling that the afternotes should be light, the meal ends with white rice cooked in clay pots." }, { "slug": "anpeiji", "name": "anpeiji", "city": "Kyoto", "address": "56 Nakajima Hinokamicho, Fushimi-ku, Kyoto, 612-8465, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.944128, "longitude": 135.74508, "phone": "+81756212288", "website": "https://www.anpeiji.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/anpeiji", "description_en": "Light French cuisine is the aim of chef Masashi Anpeiji. He even apprenticed in the south of France as he was drawn to how they favour olive oil over butter and cream. While still emphasising sauces, he takes great care to showcase high-quality Japanese ingredients. Presentations are brilliantly coloured and delicately prepared. Edible flowers, herbs, and citrus fruits add refreshing notes of sweetness and sourness. A breeze from the south of France wafts through the streets of Fushimi." }, { "slug": "sushi-sanshin", "name": "Sushi Sanshin", "city": "Osaka", "address": "2-7-14 Uchikyuhojimachi, Chuo-ku, Osaka, 540-0013, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.678144, "longitude": 135.518281, "phone": "+81667670677", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-sanshin", "description_en": "Situated in a quiet residential district, Sushi Sanshin is only open at lunchtime. The naturally lit interior presents an austere charm. The chef is schooled in the old ways of sushi-making, but weaves in a few tricks of his own. For example, the simmered clam nigiri is carefully prepared with precise knife work and finished with a hint of yuzu. The tamagoyaki, placed on top of the rice like a horse's saddle, conceals a touch of oboro within. Norimaki made with herbs to evoke vegetable flavours is a speciality found only here. Pursuit of the new, tempered by respect for the classics." }, { "slug": "kamigatachuka-shintani", "name": "Kamigatachuka SHINTANI", "city": "Osaka", "address": "1-4-21 Nakazaki, Kita-ku, Osaka, 530-0016, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.706412, "longitude": 135.505988, "phone": "+81674106334", "website": "https://www.kamigata-shintani.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kamigatachuka-shintani", "description_en": "Weave Kansai food culture and Chinese tradition together and you get Kamigatachuka. Ingredients from the Kinki region are prepared using Chinese and Japanese techniques; continuing the theme, items are served on Chinese and Japanese plates and bowls. Vegetarian cuisine, dubbed ‘Naniwa’ (‘vegetable garden’), brings to mind the Kawachi Plain’s fame as a vegetable-producing region. The fare is the self-expression of a chef who was born in Osaka and grew up in a family that ran a Chinese restaurant." }, { "slug": "yakitori-torisen", "name": "Yakitori Torisen", "city": "Osaka", "address": "3F, 1-4-26 Dojima, Kita-ku, Osaka, 530-0003, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.696189, "longitude": 135.498063, "phone": "+81663425565", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/yakitori-torisen", "description_en": "The ‘Japanese Jidori’ on the coasters means chicken breeds native to Japan. The chef takes pride in using only such chicken, never mixing them with foreign breeds. The concept here is to eat the entire bird. Rare cuts of chicken are shared between two diners, which is why reservations are only accepted for groups of two or more. To ensure that guests savour the richness of the chicken to the full, there are no dipping sauces. Respect for food producers and passion for yakitori pervade every aspect of Torisen." }, { "slug": "dodici", "name": "DODICI", "city": "Kyoto", "address": "239 Kamihakusancho, Nakagyo-ku, Kyoto, 604-0943, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.011866, "longitude": 135.765726, "phone": "+81752211238", "website": "https://dodici-kyoto.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/dodici", "description_en": "Prix fixe menus combine Italian gastronomic experience with Japanese ingredients, as showcased by the risotto of Japanese rice. Raw tofu lees and Daitokuji natto are uniquely Kyoto. The chef strives for a light palate, making eating a relaxed experience. Salt-pickled vegetables are made into sauces, and utilising the tartness of fermentation brings to mind Japanese cuisine. The open kitchen and the spacious, blue-walled dining room feel bright and fresh." }, { "slug": "yokoi", "name": "YOKOI", "city": "Kyoto", "address": "88 Manjujinakanocho, Shimogyo-ku, Kyoto, 600-8405, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.99764, "longitude": 135.76235, "phone": "+815018089510", "website": "https://kyo-yokoi.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/yokoi", "description_en": "Guests are greeted with a cup of Kakegawa tea from the chef’s native Shizuoka, while kukicha, tea made from tea twigs, or ‘genmaicha’, green tea made from roasted brown rice, is served between courses. Combinations of foodstuffs convey the distinctiveness of the menu. Fruit is paired with fish and vegetables as their natural sweetness and acidity adds depth and contrast. Meat dishes are a vital part: depending on the season, diners may be entertained by meat hot-pots created before their eyes. The chef caters to guest preferences with a flexible imagination, pursuing an experience tailored for each diner." }, { "slug": "vena", "name": "Vena", "city": "Kyoto", "address": "46-3 Kagamiyacho, Nakagyo-ku, Kyoto, 604-0002, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.015154, "longitude": 135.758097, "phone": "+81752558757", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/vena", "description_en": "The chef brings out the best in seasonal ingredients to conjure simple, tasty fare. Early morning market visits, part of his daily routine, furnish the ingredients that inspire ideas for his kitchen. Pasta of sweetfish and crab, simmered in their own broth, express the candid flavours of the season. Wines that bring out the flavours of each dish are part of the appeal of Vena. Ask the sommelier about the house’s range of finely aged wines." }, { "slug": "nishishinsaibashi-yuno", "name": "Nishishinsaibashi Yuno", "city": "Osaka", "address": "1-10-35 Nishishinsaibashi, Chuo-ku, Osaka, 542-0086, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.674225, "longitude": 135.498633, "phone": "+81662813690", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/nishishinsaibashi-yuno", "description_en": "Dreaming up cuisine that matches the food to the guest is the mission of this Naniwa kappo. The menu’s called ‘Yuno’s omakase’ proclaiming a free-and-easy approach that strays from the norms of Japanese cuisine. Sashimi assortments are paired with onion dipping sauce or condiments; grilled items are dressed with vegetable sauces. Fishbone broth used in hot-pot fare attests to the restaurant’s spirit of wasting nothing. Come to enjoy the chef’s playful spirit and flavours of Osaka expressed through quality ingredients." }, { "slug": "moko", "name": "MOKO", "city": "Kyoto", "address": "235-2 Tamauecho, Nakagyo-ku, Kyoto, 604-0005, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.016851, "longitude": 135.757149, "phone": "+81752521523", "website": "https://moko-kyoto.com", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/moko", "description_en": "Alexis Moko polished his skills in Paris and London before decamping to Kyoto. Encountering an old merchant’s house that had once served as a dietary school, he opened a restaurant where he could express his knowledge of French cuisine through Japanese ingredients. Moko makes the most of the freshness of vegetables from nearby Ohara while ageing fish and meat in a curing warehouse to amplify umami. Dishes inspired by classic cuisine are dressed generously in sauces to create a light, refreshing touch." }, { "slug": "miyawaki-2", "name": "Miyawaki", "city": "Kyoto", "address": "122-1 Shikiamicho, Nakagyo-ku, Kyoto, 604-8261, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.010035, "longitude": 135.753714, "phone": "+81756009242", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/miyawaki-1205446", "description_en": "One of Miyawaki’s strengths is the menu’s deft sense of rhythm—white fish tsukuri served with salted kombu, for example, or fruit and yuba made into a smooth surinagashi soup. The use of Kagawa wagyu reflects the chef’s wish to support his home region, featuring in heartier dishes such as charcoal-grilled wagyu and cutlets. The generous number of dishes is another pleasure, and the easy banter between the couple helps put guests at ease. Guests leave feeling both full and content." }, { "slug": "la-buche", "name": "la bûche", "city": "Kyoto", "address": "400-3 Ohara Raikoincho, Sakyo-ku, Kyoto, 601-1242, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": true, "latitude": 35.120006, "longitude": 135.829962, "phone": "+81756009196", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/la-buche", "description_en": "The chef seeks to feel and convey the terroir of Ohara, through its climate, landscape, and produce. Early each morning he visits the market, to listen to the farmers and think about recipes for the vegetables on offer that day. Prix fixe menus interweave wild mountain greens and flowers with game, drawing the diner into the natural milieu of the rural mountain communities. Food is cooked over a wood fire fed by lumber from forest thinning. In the counter kitchen, he tends a brightly burning flame, his attention focused on the food he’s preparing." }, { "slug": "kashiwaya-osaka-kitashinchi", "name": "Kashiwaya Osaka Kitashinchi", "city": "Osaka", "address": "5F, 1-7-4 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.69685, "longitude": 135.50052, "phone": "+818061030979", "website": "https://jp-kashiwaya.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kashiwaya-osaka-kitashinchi", "description_en": "The Kitashinchi branch of Kashiwaya in Senriyama offers ryotei service in a counter-restaurant setting. The chef, who has devoted his career to Kashiwaya, strives above all for a sense of presence. His adroit knife skills make an eye-catching display. On days when he cooks with straw, guests can watch the flames rise through a small window. In a thoughtful touch, the blaze is isolated behind heat-resistant glass, sparing guests from the flow of smoke. Every item is prepared with a ryotei’s meticulous care." }, { "slug": "sinae", "name": "SINAE", "city": "Osaka", "address": "2F, 2-4-12 Fushimimachi, Chuo-ku, Osaka, 541-0044, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.689286, "longitude": 135.504679, "phone": "+81662016556", "website": "https://sinae.jp", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sinae", "description_en": "‘Sinae’ is an acronym for ‘simple, natural, essence’. The chef presents his cuisine with simplicity, naturally using seasonal domestic ingredients to draw out the essence of each. Cooking like this that respects their aromas and flavours requires delicate preparation. Pure-white vessels take on colour from the foods that grace them, making the white of the margins all the more beautiful. The beige keynote of the dining room enfolds the diner in warmth." }, { "slug": "matsuzushi-tanigawa", "name": "Matsuzushi Tanigawa", "city": "Osaka", "address": "3-13-6 Ojicho, Abeno-ku, Osaka, 545-0023, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.627716, "longitude": 135.510036, "phone": "+81666225723", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/matsuzushi-tanigawa", "description_en": "The second-generation owner-chef welcomes you to his shop tucked away in a residential quarter of Abeno. Though the interior is newly renovated to serve as the chef’s own stage, the exterior, passed down from his father, deliberately retains a Showa era look. With roots planted firmly in the local community, the chef takes care to source his fish from Osaka Bay and nearby seas. He rests his fish to draw out the flavour, accenting it again by serving it on mildly vinegared rice. The friendly air of the gentle chef brings back nostalgic memories of the neighbourhood sushi houses of old." }, { "slug": "presqu-ile", "name": "PRESQU'ÎLE", "city": "Osaka", "address": "2F, Yodoyabashi odona, 4-1-1 Imabashi, Chuo-ku, Osaka, 541-0042, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.690995, "longitude": 135.500142, "phone": "+81675069147", "website": "https://presquile.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/presqu%E2%80%99ile", "description_en": "PRESQU'ÎLE takes its name from a district of Lyons, reflecting the chef’s respect for the place where he trained and his resolve to carry its traditions forward for the next generation. Classical technique underpins French cooking in which sauces play a central role. A speciality is duck and foie gras tourte served with sauce poured tableside. Fruit displayed on the table may also appear as crêpes suzette." }, { "slug": "fushimimachi-kakoiyama", "name": "Fushimimachi Kakoiyama", "city": "Osaka", "address": "2-4-12 Fushimimachi, Chuo-ku, Osaka, 541-0044, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.689294, "longitude": 135.504693, "phone": "+81662283007", "website": "https://kakoiyama.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/fushimimachi-kakoiyama", "description_en": "The restaurant is tastefully appointed with the ambience of a tea house, with an elegant gate, garden path and waiting area. Chinese medicinal drinks served with waka poetry bring to mind the Kinki region’s history as a centre of medicinal wholesaling. Also telling a tale is the menu, whose chakaiseki offerings incorporate Osaka touches. Sembajiru wharf soup, with dashi drawn from vegetable offcuts, conveys respect for ingredients; tea poured by the chef soothes the soul. This is fare that conveys the richness of Japanese culture." }, { "slug": "higashiyama-tsukasa", "name": "Higashiyama Tsukasa", "city": "Kyoto", "address": "2F, 127 Nishimachi, Higashiyama-ku, Kyoto, 605-0037, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.009382, "longitude": 135.781836, "phone": "+81757714696", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/higashiyama-tsukasa", "description_en": "The menu is always original, thanks to the insatiable curiosity of the chef. Declining to be bound by Japanese cuisine, he makes pleasing diners his top priority instead. Rice paper rolls, an idea from Vietnam, are made with Japanese ingredients that change with the season. Meals conclude with dishes such as spicy curry rice or rice topped with raw egg and XO sauce. A freewheeling imagination entices with familiar ingredients such as dashi and miso used in unpredictable ways." }, { "slug": "cenci", "name": "cenci", "city": "Kyoto", "address": "44-7 Shogoin Entomicho, Sakyo-ku, Kyoto, 606-8323, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.017056, "longitude": 135.78024, "phone": "+81757085307", "website": "https://cenci-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/cenci", "description_en": "Ken Sakamoto exults in expressing Italian cuisine through the bounty of Japanese produce. Putting kombu kelp, bonito stock and fermented ingredients like malted rice miso and sake lees to effective use is how he preaches the gospel of Japanese cuisine. Cured hams and cheeses arrive from producers who share the chef’s passion. Nonstandard vegetables are used in fermented form; pruned citrus fruits garnish lend a sour piquancy as garnish. Food that brings people together in every sense." }, { "slug": "ryoriya-maekawa", "name": "Ryoriya Maekawa", "city": "Kyoto", "address": "405 Nambacho, Shimogyo-ku, Kyoto, 600-8027, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.998689, "longitude": 135.767871, "phone": "+81757440808", "website": "https://ryouriya-maekawa.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ryoriya-maekawa", "description_en": "Playful-hearted fare and amiable service keep the establishment packed evening after evening. In the spirit of blending Western and Japanese styles, Koichi Maekawa dons chef’s whites and pipes light jazz over speakers. His credo is that food should be fun, so his roving imagination goes above and beyond Japanese, Chinese, and Western traditions. The all-wood interior and vaulted ceiling exude warmth, evoking a houseboat. With Maekawa as skipper and his chefs as the crew, this ‘ship’ keeps passengers smiling and rides a wave of popularity." }, { "slug": "yonemasu", "name": "Yonemasu", "city": "Osaka", "address": "1-9-16 Oyodominami, Kita-ku, Osaka, 531-0075, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.703019, "longitude": 135.487567, "phone": "+81663451107", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/yonemasu", "description_en": "The menus are focused on words associated with the traditional calendar; ingredients are plotted on a map of Japan to show which items come from where. The proprietor and his cooks begin by introducing the ingredients then work as a team to prepare the meal, presenting freshly cooked aromas and flavours. Strict attention is paid to temperature and texture. The choice of serving vessels and presenting food on paper or leaf garnishes convey hallowed customs in Japanese cuisine. The flavours of the season are savoured with the calendar never far from your mind." }, { "slug": "ad-hoc", "name": "ad hoc", "city": "Osaka", "address": "Hotarumachi, 1-1-48 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.694143, "longitude": 135.489021, "phone": "+81662258814", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ad-hoc-1193091", "description_en": "The gastronomy of Chef Tatsuhiro Takayama blends a passion for learning from nature with a modern sensibility. To attune his work to the sense of the seasons, he adds layers of texture. His spring ‘Sakuraniku, Sansai’ accents the bitterness of spring vegetables with the texture of buckwheat groats. The menu lists only the ingredients, as a mark of respect to the foodstuff producers. Natural rock tables and wooden ornamental plates eloquently convey the chef’s love of nature." }, { "slug": "oryori-horikawa", "name": "Oryori Horikawa", "city": "Osaka", "address": "4-8-17 Temma, Kita-ku, Osaka, 530-0043, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.693707, "longitude": 135.514269, "phone": "+81671739388", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/oryori-horikawa", "description_en": "Japanese cuisine reflects a spirit of gratitude for the bounty of nature and of prayer for people’s happiness. The chef values that spirit, pouring it into every dish he makes. The menu, woven from annual festivities, unfolds as a tale of the seasons. Skills honed at a ryotei live in the chef’s painstaking preparation and every detail of arrangements. The origins and customary usages of each cup and plate, related by the proprietress, add grace notes to the meal." }, { "slug": "mirei", "name": "Mirei", "city": "Kyoto", "address": "143-2 Kameyacho, Takeyamachidori Muromachihigashiiru, Nakagyo-ku, Kyoto, 604-0865, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.016197, "longitude": 135.75848, "phone": "+81752512007", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mirei-1193056", "description_en": "The owner and chef are a picture of brisk motion behind the counter. Offerings range from simple fare to more elaborate dishes, so everyone can choose something they fancy. Soups of ground vegetables and fruit mark each season. Potato salad is served Mirei-style: adding cucumber pickled in rice bran. Nama-fu (a steamed mixture of wheat gluten and rice flour) baked with blue cheese shows the house’s playful side. When a single dish is prepared, the owner asks if we’d like him to split it for us—a considerate touch." }, { "slug": "sokkon-fujimoto", "name": "Sokkon Fujimoto", "city": "Kyoto", "address": "580-1 Matsumotocho, Nakagyo-ku, Kyoto, 604-0982, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.015307, "longitude": 135.766751, "phone": "+81757082851", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sokkon-fujimoto", "description_en": "To improve himself, the chef strives to master the arts of tea ceremony, flower arrangement and calligraphy. Those traditional arts and forms are represented by the ideal of ‘shin-gyo-so’—formal, semi-cursive and cursive forms of writing, the first being the most orthodox and the last being the freest, with semi-cursive in between. The principle of shin-gyo-so is to preserve the essentials while giving rein to imagination. The chef follows another credo, the Zen principle of ‘sokkon’, or savouring the moment and banishing worldly thoughts. The chef pays attention to every detail, from cuisine and room arrangements to service." }, { "slug": "kyoryori-fujimoto", "name": "Kyoryori Fujimoto", "city": "Kyoto", "address": "72 Shimmeicho, Nakagyo-ku, Kyoto, 604-8207, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.010396, "longitude": 135.756636, "phone": "+81752119105", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyoryori-fujimoto", "description_en": "Coming from a family of vegetable wholesalers, the chef grew up with fond memories of visiting the market. As an apprentice he frequented marketplaces with his mentor, learning how to recognise good produce, listening to wholesalers and forming bonds of trust. Those days spent with his mentor, driving to the market and shopping for ingredients, may have been the origin of Kyoryori Fujimoto. The menu, rich in vegetables, evokes a sense of both season and the people behind the cuisine." }, { "slug": "gion-okada", "name": "Gion Okada", "city": "Kyoto", "address": "570-6 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.002419, "longitude": 135.77544, "phone": "+81755513200", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-okada", "description_en": "The menu easily runs to over a hundred items. As if to cover every aspect of the season, names of ingredients from mountain and sea tumble across the page. The kitchen buzzes with activity, the chef and his apprentices working in sync to prepare their creations. If watching the interplay appeals to you, sit at the counter for a front-row seat. Hamo sashimi may be parboiled or skin-seared; for soup, the chef offers creations tailored for each diner. Somen noodle soup is prepared with various types of dashi, each crafted from a single ingredient such as tilefish or clam." }, { "slug": "hiraishi", "name": "Hiraishi", "city": "Osaka", "address": "3F, 1-9-6 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.697693, "longitude": 135.499257, "phone": "+81663417172", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/hiraishi", "description_en": "The chef began to specialise in tempura when, as an apprentice at a Japanese restaurant, he was placed in charge of the fryer. The tatami-matted interior recalls ozashiki-tempura, the practice of frying tempura in front of guests seated on tatami mats around a low table . Having diligently studied flavour in Tokyo and technique in Osaka, the chef adopts ‘taking the best from east and west’ as his theme. Tempura pieces are fried in sesame oil and served with warm dipping sauce. Pairing wine with tempura is advocated here, as the acidity of champagne and white wine brings out the flavour of the tempura." }, { "slug": "rakushin", "name": "Rakushin", "city": "Osaka", "address": "1-6-27 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.695461, "longitude": 135.48817, "phone": "+81664512323", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/rakushin", "description_en": "The name means ‘spirit of fun’ and also refers to the chef’s given name, Shintaro. All occupations have their joys and sorrows, but the chef maintains a spirit of fun. At the same time, he never forgets reverence for tradition. Lacquered wooden trays and dishes garnished with flowers convey each season. Self-expressive yet respectful of traditional boundaries, his goal is the evolution of Japanese cuisine. Cuisine is a mirror of the soul; joy itself." }, { "slug": "iroha", "name": "Iroha", "city": "Osaka", "address": "5F, 1-3-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.697842, "longitude": 135.495812, "phone": "+81663447355", "website": "https://kappou-iroha.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/iroha", "description_en": "Dinner at Iroha should be a once-in-a-lifetime experience, the chef decrees, so he lavishes his guests with the flavours of what’s in season. The extensive menu and the chef’s endless ingenuity testify to this commitment. An arranged sashimi dish is prepared using the techniques of skin searing, skin boiling, and kombu pickling. The popular beef cutlets are a hearty meat dish, ensuring that everyone leaves feeling satisfied. True to the restaurant’s name, which means ‘coloured leaves’, dishes are decorated with leaves of the season." }, { "slug": "torisaki", "name": "Torisaki", "city": "Kyoto", "address": "292-1 Takoyakushicho, Nakagyo-ku, Kyoto, 604-0021, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.012312, "longitude": 135.758388, "phone": "+81752526789", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/torisaki", "description_en": "The name is short for ‘yakitori no saki’, meaning ‘the future of yakitori’, and a harbinger of things to come in the yakitori world is just what Torisaki aims to be. Using brand-name chicken from Fukushima, the chef and his team grill skewers of chicken over a high flame. A chicken skewer combining liver with chochin has become a signature item thanks to the affinity between the cuts used. The atmosphere of the machiya interior is nostalgic; the sight of the cooks in their twisted headbands a cheerful welcome." }, { "slug": "okina", "name": "Okina", "city": "Kyoto", "address": "11 Sagashakado Daimoncho, Ukyo-ku, Kyoto, 616-8422, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.022746, "longitude": 135.6756, "phone": "+81758610604", "website": "https://saga-okina.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/okina", "description_en": "The father-and-son team, along with their wives, offer a warm welcome to this kappo with deep roots in Saga. You can order à la carte or omakase style. Fish dishes are the stars of the menu, prepared in a number of ways: steamed with salt and sake, grilled, or however you like. Eel are prepared both unseasoned and dipped in soy-based sauce for you to taste and compare. At lunch the menu of boiled tofu and hiryuzu (deep-fried tofu mixed with thinly sliced vegetable) is the attraction. Treasuring its links with the region it calls home, Okina gets its tofu from Saga." }, { "slug": "kako-okamoto", "name": "Kako Okamoto", "city": "Kyoto", "address": "470-4 Tokiwacho, Higashiyama-ku, Kyoto, 605-0874, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.992366, "longitude": 135.77574, "phone": "+81755511055", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kako-okamoto", "description_en": "The proprietor loves sake above all other beverages and caters to his guests by pairing sakes of every region with compatible dishes. ‘Delicious sake and prized delicacies’ are the stars of the menu, a tapestry of kaiseki offerings interwoven with the chef’s imagination. One such creation features sashimi served as aemono—veggies or seafood, dressed with various seasonings. Appetisers arrive not on a platter, but one by one, freshly cooked. The meal concludes with chub mackerel sushi and somen noodle soup instead of the traditional rice and soup. Dishes designed to go well with sake keep the rice wine flowing." }, { "slug": "uozuya", "name": "Uozuya", "city": "Kyoto", "address": "8 Mibu Higashihinokicho, Nakagyo-ku, Kyoto, 604-8843, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.999842, "longitude": 135.735956, "phone": "+81753122538", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/uozuya", "description_en": "A procession of dishes that linger in the diner’s memory. Seasonal flavours are used in generous measure, such as Japanese pepper flower, pike conger, matsutake mushrooms and crab. Preparation methods, whether that be grilling, boiling or more, are astutely tailored to each ingredient, showcasing its qualities from every angle. This talent for bringing out the best in food is born of long years of experience. A favourite haunt of the literati, the Uozuya sign calligraphy is by essayist Masako Shirasu." }, { "slug": "sushi-matsumoto-2", "name": "Sushi Matsumoto", "city": "Kyoto", "address": "570-123 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.003377, "longitude": 135.774437, "phone": "+81755312031", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-matsumoto", "description_en": "Just one character, ‘sushi’, graces the noren. The owner-chef calls out a hearty ‘Irasshaimashi!’, an Edo-style welcome that proudly reflects where he apprenticed. He salts his fish thoroughly to eliminate moisture, concentrating the flavour as his mentor taught him to do. Sushi rice is seasoned with red vinegar and salt, never with sugar. The focus on nigirizushi and acceptance of drop-in customers preserve the spirit of the old-school sushi shop. The soul of Edo thrives even here in the geisha district of Kyoto." }, { "slug": "kappo-hassun", "name": "Kappo Hassun", "city": "Kyoto", "address": "95 Sueyoshicho, Higashiyama-ku, Kyoto, 605-0085, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.004865, "longitude": 135.773774, "phone": "+81755613984", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kappo-hassun", "description_en": "Behind a counter oozing Showa-era ambience, the chef plies his trade in his white smock and wooden clogs. As the second-generation chef of Kappo Hassun, he cherishes the history of Kyoto cuisine, populating his menu with dishes inherited from his father and foods associated with seasonal celebrations. Examples include assortments of sweet, steamed and layered egg cakes and burdock-root rolls, deep-fried tofu with thinly sliced veggies held together with hamo meat, and seasoned grilled fish. Gaining ideas from recipes he finds in literature, he brings old-style work to a new generation." }, { "slug": "godan-miyazawa", "name": "Godan Miyazawa", "city": "Kyoto", "address": "557 Oecho, Shimogyo-ku, Kyoto, 600-8402, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.997973, "longitude": 135.760946, "phone": "+81757086364", "website": "https://jiki-miyazawa.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/godan-miyazawa", "description_en": "The next generation of chefs apply themselves diligently to every task from cooking to service, following the proprietor’s teaching to always be sincere. The chef devotes himself to his craft, staying close to the basics while feeding his curiosity with inventive combinations. Vegetables such as peas, corn, ginkgo nuts and turnip are kneaded into baked sesame tofu, heralding the arrival of the season." }, { "slug": "yoshiko", "name": "Yoshiko", "city": "Osaka", "address": "1-8-5 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Fugu / Pufferfish", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.697385, "longitude": 135.500176, "phone": "+81663456696", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/yoshiko", "description_en": "In a previous life, this was a sushi shop. The second-generation owner-chef, preparing food at the counter left over from earlier days, apprenticed at a wholesaler, then at a ryotei, before hanging out his shop curtain as a fugu (puffer fish) chef. Wild-caught tora fugu arrive from Shimonoseki. Fugu sashimi arranged in a floral pattern called botan-zukuri is arrayed on celadon plates, and chirinabe hotpots followed by zosui rice gruel are prepared by the book. Patiently aged homemade ponzu sauce, appetisers of fugu skin or jellied fugu, and stone-grilled fugu show off the chef’s individuality and spirit." }, { "slug": "kyoboshi", "name": "Kyoboshi", "city": "Kyoto", "address": "347-92 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.005139, "longitude": 135.775649, "phone": "+81755512303", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyoboshi", "description_en": "The tempura is unique, bursting with the flavours of each season. Coated in batter so thin it’s almost transparent, each piece is lightly deep-fried in a special oil based on a secret recipe. Service alternates between seasonal seafood and vegetables, dusted with hand-crushed salt to draw out the flavour. Pieces are small, in typically Kyoto consideration for the dainty appetites of geisha and maiko. The meal concludes with rice topped with tempura, over which refreshing green tea broth is poured—pure in its simplicity." }, { "slug": "nijo-minami", "name": "Nijo Minami", "city": "Kyoto", "address": "92-12 Enokicho, Nakagyo-ku, Kyoto, 604-0931, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 35.013142, "longitude": 135.768119, "phone": "+81752215025", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nijo-minami", "description_en": "The counter was lacquered by the couple who run the restaurant as a wish for its enduring prosperity. The sign is a memento handwritten for them by the monk of Daitokuji Temple, to which the couple regularly journey to draw water. To impart the flavour of each ingredient, the chef follows a creed of simple, honest preparation. His talents are on full display in the Kyoto cuisine he studied so diligently. The meal closes with handmade Japanese confectioneries. As a devotee of the Omote Senke school of tea ceremony, the chef serves thin tea, which he prepares himself as a token of gratitude." }, { "slug": "komedokoro-inamoto", "name": "Komedokoro Inamoto", "city": "Kyoto", "address": "534-1 Yawatacho, Shimogyo-ku, Kyoto, 600-8455, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.997208, "longitude": 135.75511, "phone": "+818040310178", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/komedokoro-inamoto", "description_en": "The proprietor loves rice, so he named his establishment ‘Komedokoro’, meaning ‘Place of Rice’. Taste the freshly-cooked white rice and you’ll understand why it’s so famous. Dishes are served on small plates, encouraging you to try a variety. Order the platter of side dishes and you’re sure to eat more than intended. The chef sources seafood and citrus fruits from his native Ehime. Sake and nibbles served at this ‘place of rice’ vary by the day." }, { "slug": "asperge-blanche", "name": "Asperge Blanche", "city": "Kyoto", "address": "313-2 Yokosuwancho, Shimogyo-ku, Kyoto, 600-8179, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.995569, "longitude": 135.759021, "phone": "+81753524570", "website": "https://www.aspergeblanche.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/asperge-blanche", "description_en": "White is the keynote colour of the antiques-accented interior. The restaurant is decorated with sundries collected at flea markets, while a pendant light wreathes the establishment in its warm glow. The chef prepares traditional cuisine, arrangements stripped to the essentials so the flavours of the ingredients themselves shine clearly. Enamoured of Bincho charcoal, the chef even bakes his bread with it. The name of the restaurant means ‘white asparagus’—no need to ask what their spring speciality is…" }, { "slug": "prestau", "name": "PRESTAU", "city": "Osaka", "address": "2-17-17 Shimmachi, Nishi-ku, Osaka, 550-0013, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.677398, "longitude": 135.491043, "phone": "+81665569006", "website": "https://prestau-osaka.net/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/prestau", "description_en": "The restaurant’s name is a portmanteau of ‘impress’ combined with ‘restaurant’. The concept is a ‘restaurant that touches the heartstrings’, and PRESTAU aims to do just that. His experience in Kobe leads the chef to favour ingredients from Hyogo Prefecture, served on Tambayaki flatware. Preparing each item to its best advantage is his top priority. This is Italian cuisine in a modern style." }, { "slug": "daidokoro-kamiya", "name": "Daidokoro Kamiya", "city": "Osaka", "address": "1-10-12 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.687862, "longitude": 135.495192, "phone": "+817028314275", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/daidokoro-kamiya", "description_en": "Seafood dishes and appetizers are the selling points at Daidokoro Kamiya. White-fleshed fish, an indispensable part of Osaka cuisine, is the essential component here. Potato salad is prepared with vegetables in season, while “Heshiko Pepe” is an udon noodle dish stir-fried with garlic and heshiko (fish pickled in rice-bran paste), inspired by spaghetti peperoncino. Ingredients gathered from every corner of Japan are supplemented with items from overseas, such as Australian lamb." }, { "slug": "macauda", "name": "Macauda", "city": "Osaka", "address": "2-1-3 Tokiwamachi, Chuo-ku, Osaka, 540-0028, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.68241, "longitude": 135.514358, "phone": "+81647928262", "website": "https://macauda.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/macauda", "description_en": "Fish dishes are the pride of this Italian restaurant, helmed by a chef who apprenticed at a trattoria that specialised in seafood. As he travelled through the various regions of Italy, he became fond of fish cuisine, going on to work in areas near the sea such as Puglia and Sicily. Today he interprets the rural cuisine and homemade pastas he studied in southern Italy through the marine products of Japan. ‘Macauda’ is the name of the house in which he stayed in Sicily that won his heart." }, { "slug": "washoku-haru", "name": "Washoku Haru", "city": "Kyoto", "address": "230-2 Shimmeicho, Shimogyo-ku, Kyoto, 600-8092, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.002489, "longitude": 135.762555, "phone": "+81753511881", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/washoku-haru", "description_en": "The ‘Washoku’, meaning ‘Japanese food’, in its name signals the shop’s desire to blend into guests’ everyday lives. The tone the restaurant aims for is simple fare with a few ingenious touches. For that reason, guests might find themselves grinning at the little gaps between what the menu led them to expect and what they are actually served. For example, potato salad made with unmashed fluffy boiled potatoes dressed with a creamy sauce, or a fried mince cutlet with a hint of duck. Thick sabazushi roll is another speciality. Unaffected at first glance, yet suffused with playfulness." }, { "slug": "ramen-kuon", "name": "Ramen Kuon", "city": "Osaka", "address": "B2F, Semba Centar Bldg Sangokan, 1-4-3 Sembachuo, Chuo-ku, Osaka, 541-0055, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.681842, "longitude": 135.507331, "phone": "", "website": "https://ramen-kuon.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ramen-kuon", "description_en": "The chef takes pride in his “Shio Soba” (salt noodles), his quest for a bowl of perfection. Taste the seaweed—sea lettuce and nori—and you can feel the rustle of sea breezes. Triple soup of fish, shellfish and chicken is prepared using Pi-Water, a water that is said to be extremely similar to water in living tissue. High hydration ramen noodles, prepared with a blend of three types of wheat flour, produces a texture similar to noodles kneaded by hand. Three types of chashu are served as well, combining pork and chicken. Bringing out the best in soup, noodles and chashu for a triple treat." }, { "slug": "sumibi-iwata", "name": "Sumibi Iwata", "city": "Osaka", "address": "3-5-8 Miyakojimanakadori, Miyakojima-ku, Osaka, 534-0022, Japan", "cuisine": "Yakitori", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.702946, "longitude": 135.535683, "phone": "+819013550607", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sumibi-iwata", "description_en": "Locally raised chickens from Kagoshima are shipped directly to the restaurant and grilled over Bincho charcoal. The appetiser for the prix fixe menu is lightly seared chicken thigh. Yakitori is almost always salted, so as to bring the high quality of the meat to the fore. Yuba tofu, soy milk thickened with starch, is the house’s renowned palate cleanser. The flavour of the chicken melts into the soup of the soy-sauce ramen that brings the meal to a close. Adding oyakodon is warmly recommended. As befits the restaurant’s name, which starts with ‘sumibi’, ‘charcoal flame’, the interior is ash-grey." }, { "slug": "sumisho-mikuriya", "name": "Sumisho Mikuriya", "city": "Osaka", "address": "5-10-4 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Yakitori", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.698421, "longitude": 135.507197, "phone": "+81669485563", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sumisho-mikuriya", "description_en": "The proprietor shares his extensive knowledge of yakitori with a touch of humour—occasionally warning that it might be a long story. He constantly experiments with types of charcoal, flame settings, how the fat drips, and when to turn the skewers over. Salt, not sauce, brings out the flavour of the chicken. Another cherished view is that effective flame modulation can yield impressive results even if the chicken is not top-grade; for that reason he dares to use broiler chickens for neck and heart meat. This is the path of the ‘charcoal master’." }, { "slug": "ueroku-wine", "name": "Ueroku wine", "city": "Osaka", "address": "4-15 Higashikozucho, Tennoji-ku, Osaka, 543-0021, Japan", "cuisine": "Spanish", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.668227, "longitude": 135.521255, "phone": "+815013955207", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ueroku-wine", "description_en": "A Spanish restaurant by Bordeaux vintner. Spain has two coasts, the Mediterranean and the Atlantic, and Japan is surrounded by seas on all four sides. These geographical features define the food culture and cooking on tap at Ueroku wine. The chef parlays Japan’s unique seafood into cuisine with a distinctive character. A selection of wines from many countries, including the owner’s own, Clos Leo, is available for your enjoyment." }, { "slug": "kyomachibori-nakamura", "name": "Kyomachibori Nakamura", "city": "Osaka", "address": "1-17-9 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan", "cuisine": "Tonkatsu", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.687054, "longitude": 135.49339, "phone": "+817012449662", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kyomachibori-nakamura", "description_en": "The allure of tonkatsu in prix fixe dining. A wide range of cuts, including tenderloin, shoulder and ham, are served by the slice. Pork is deep-fried in lard at low temperatures, slow cooked in the lingering heat to produce meat overflowing with juiciness. Multiple brands of pork loin are on offer, so you can compare the texture of the meat and how the fat melts in the mouth. The meal ends with either katsudon or minced-pork cutlet curry. There’s more to fried pork than you ever realised." }, { "slug": "la-bonne-tache", "name": "La bonne tâche", "city": "Osaka", "address": "4-1-8 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.696181, "longitude": 135.505178, "phone": "+81663121777", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-bonne-tache", "description_en": "Red bell-pepper mousse, smoked salmon, roast duck; ever since it opened, the fare here has been simple, out of respect for the ingredients. The chef seeks to draw closer to perfection every day, advancing in his craft. Cooking skill, recipes and spirituality are all things he learned as an apprentice. Cast your eye around the kitchen and notice how all the pots and pans are gleaming. Respect for the tools of his trade drive the chef to keep honing his technique." }, { "slug": "aka-to-shiro", "name": "AKA to SHIRO", "city": "Osaka", "address": "3F, 1-1-41 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Sushi", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.696742, "longitude": 135.500532, "phone": "+81664421277", "website": "https://sushi-akatoshiro.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/aka-to-shiro", "description_en": "The chef uses two types of vinegared rice: red-vinegared rice for tuna and blue-backed fish, and white-vinegared rice for shrimp and white-fleshed fish. The red vinegar is a style popular in the Kanto region, while the ‘white’ vinegar (rice vinegar with sugar) is a Kansai speciality with strong roots in oshizushi. The combination of red and white, east and west, creates a dialogue between variations, respecting the spirit of each. Aka to Shiro also means ‘red and white’." }, { "slug": "il-luogo-di-takeuchi", "name": "il luogo di TAKEUCHI", "city": "Osaka", "address": "5-1-26 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.696969, "longitude": 135.490051, "phone": "+81664510151", "website": "https://www.takeuchi-italia.jp", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/il-luogo-di-takeuchi", "description_en": "‘Il luogo’ is Italian for ‘the place’. The simple name encapsulates a desire to be a location where people gather casually. At noon, a simple pasta lunch is served. In the evenings, à la carte dishes from different areas are available for guests to enjoy. The chef’s approach to food is guileless: ‘It depends on the ingredients’. He focuses on the power of charcoal flame to draw out the true flavours of his foods. A place where people are welcomed by food whose natural character is allowed to shine." }, { "slug": "chukasoba-mugen", "name": "Chukasoba Mugen", "city": "Osaka", "address": "5-5-10 Ebie, Fukushima-ku, Osaka, 553-0001, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.696615, "longitude": 135.472155, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/chukasoba-mugen", "description_en": "While eating ramen, salt water from the noodles gradually dilutes the soup. You can experience this for yourself. First, pour a little of the soup into a separate bowl. Finish the noodles in the original bowl, then try sipping the reserved soup—the difference in taste will amaze you. The harmony created by a bowl of ramen goes beyond taste. The slurping of noodles forms a duet with the classical music in the background. The joy of ramen knows no bounds: ‘mugen’." }, { "slug": "sushidokoro-kaihara", "name": "Sushidokoro Kaihara", "city": "Osaka", "address": "5-4 Ikedacho, Kita-ku, Osaka, 530-0033, Japan", "cuisine": "Sushi", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.706578, "longitude": 135.51217, "phone": "+81663517080", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushidokoro-kaihara", "description_en": "Omakase from a veteran of Japanese cuisine. The meal begins with grated vegetables and appetizers. Nigiri emphasises the toppings, with fish cut thick and sushi rice more modest in quantity. Smaller sushi pieces enable guests to sample a variety of fish to their hearts’ content. An ingenious twist is that the soy sauce varies by topping: shrimp is served with egg yolk steeped in soy sauce, fatty tuna with foamy soy sauce, and so on. This self-taught sushi artisan never stops learning and rewarding guests with the results of his labours." }, { "slug": "tanpopo", "name": "tanpopo", "city": "Osaka", "address": "6F, 1-10-16 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Teppanyaki, Okonomiyaki", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.698073, "longitude": 135.497688, "phone": "+81666168718", "website": "https://www.tanpopo-Kitashinchi.com", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/tanpopo", "description_en": "Polished iron and copper plates are the symbols of this shop. Flame and metal are chosen to suit each ingredient: cooking on iron brings out aroma, while copper reveals hidden subtleties. The menu casts a wide net, from standards such as okonomiyaki to creative dishes like Western-style ‘Tonpeiyaki’, stir-fried pork and vegetables wrapped in an omelette. This is also the place for deep-fried fish cake, kneaded with seasonal ingredients such as butterbur sprout in spring or fresh ginger in autumn. Teppanyaki with a distinct personality, grilled with passion." }, { "slug": "deux-filles", "name": "DEUX FILLES", "city": "Kyoto", "address": "199-2 Ayazaimokucho, Shimogyo-ku, Kyoto, 600-8072, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.002555, "longitude": 135.763218, "phone": "+81757572722", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/deux-filles", "description_en": "Owner-chef Daisuke Iwata bills his fare as ‘modern French’. His purpose in using generous portions of vegetables is to showcase the bounty of Kyoto. The salad with 30 kinds of vegetables is a perennial favourite. Selecting a white plate as a canvas, he colours it in with vegetables he buys himself in places such as Kameoka and Kamigamo. His skill in déclinaison – taking a single ingredient and turning it into sauté, sauce and powder, then serving it as a single dish – is unique." }, { "slug": "bistro-yanagihara", "name": "Bistro Yanagihara", "city": "Kyoto", "address": "358 Shimizucho, Nakagyo-ku, Kyoto, 604-0911, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.01365, "longitude": 135.7688, "phone": "+81752317295", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/bistro-yanagihara", "description_en": "A bistro by a chef who apprenticed in Alsace. For appetisers, he showcases his skills with choucroute of salt-pickled fermented cabbage, confit of foie gras and charcuterie of ham and sausages. His main dishes are prepared with no less care: items such as beef simmered in red wine and pâté grilled in a pastry shell have their flavours drawn out over time. Hearty portions ensure a full stomach." }, { "slug": "choshoku-kishin", "name": "Choshoku Kishin", "city": "Kyoto", "address": "555 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan", "cuisine": "Japanese", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.002727, "longitude": 135.774054, "phone": "+81755258500", "website": "https://www.kishin.world/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/choshoku-kishin", "description_en": "‘Kishin’ refers to the ‘joyful mind’ that Zen Buddhism encourages cooks to adopt. The term encapsulates a natural feeling of gratitude to those who eat and an attitude of joy with respect to meals. The menu consists of rice dishes cooked in earthenware bowls and soups; accompaniments include round herring and pickled vegetables. Rice is served a little at a time, starting just before it is fully cooked, so guests can experience the change in flavour as steaming progresses. Taste a true Japanese breakfast of ‘one bowl of rice and one bowl of soup’." }, { "slug": "shigetsu", "name": "Shigetsu", "city": "Kyoto", "address": "68 Sagatenryuji Susukinobabacho, Ukyo-ku, Kyoto, 616-8385, Japan", "cuisine": "Shojin", "price": "¥¥", "award": "Bib Gourmand", "green_star": true, "latitude": 35.015281, "longitude": 135.673591, "phone": "+81758829725", "website": "https://www.tenryuji.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/shigetsu", "description_en": "Standing on the grounds of Tenryuji Temple, a World Heritage site, the restaurant presents the vegetarian diet that is part of Buddhist training. Arranging cuisine on vermilion-lacquered plates reflects Zen convention. Every dish is nourishing, from sesame tofu and deep-fried tofu mixed with vegetable slices to dressed vegetables. To live is to eat, to give thanks to life, to cherish the moment. The Zen spirit of harmony with nature breathes within these walls." }, { "slug": "shokudo-akari", "name": "Shokudo Akari", "city": "Osaka", "address": "2F, 1-6-27 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.697549, "longitude": 135.499252, "phone": "+81663413791", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/shokudo-akari", "description_en": "Akari shines out of a detached house in the entertainment district. The nest of criss-crossing wooden poles hung from the ceiling represent the handheld pine torches of the Oto Fire Festival in Wakayama, as well as the flame of the chef’s passion for cooking. Expect everything from familiar favourites such as gingered chicken liver, potato salad and deep-fried horse mackerel, to seasonal flavours. Naturally, this true son of Wakayama takes pride in grilling with Kishu Bincho charcoal. Every February 6, the chef returns to his native prefecture to take part in the Fire Festival." }, { "slug": "az", "name": "Az", "city": "Osaka", "address": "B1F, 4-4-8 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.697477, "longitude": 135.504684, "phone": "+81669400617", "website": "https://www.az-bifun.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/az", "description_en": "Billing itself as a ‘Chinese bistro’, Az serves Chinese fare with wine from an assortment of countries. The menu is resplendent with local colour. If stir-fry of wagyu beef is for you, you can choose your sauce from among Guangdong-style oyster sauce, Sichuan-style yúxiāng and Beijing-style miso. Pairing sweet, sour and spicy flavours with a suitable wine provides an added dimension of fun. At lunch, under the name Bifun Azuma, the restaurant serves fried rice vermicelli (‘bifun’ in Japanese) and Chinese zongzi." }, { "slug": "ramen-touhichi", "name": "Ramen Touhichi", "city": "Kyoto", "address": "8-6 Yamabana Itchodacho, Sakyo-ku, Kyoto, 606-8007, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.050015, "longitude": 135.791384, "phone": "+81757216556", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ramen-touhichi", "description_en": "Ramen that’s all about the goodness of chicken, imparting its flavour in purest form. Ramen Touhichi’s signature soy-sauce ramen uses dashi made only with locally raised free-range chicken and water, mixing it with raw soy sauce kaeshi. Other offerings include richly flavoursome chicken boiled in plain water, cold noodles soaked in kombu dashi soup served with dipping sauce of chicken soy sauce, and chicken-oil noodles served without soup. ‘Touhichi’ is named after the house where the chef was born. See him at the counter full of pride in his native Kyoto." }, { "slug": "muromachi-kaji", "name": "Muromachi Kaji", "city": "Kyoto", "address": "185 Nakanonocho, Shimogyo-ku, Kyoto, 600-8435, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.998821, "longitude": 135.757784, "phone": "+81753531113", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/muromachi-kaji", "description_en": "An izakaya where patrons can savour ryotei-style fare in a casual style. The meal begins with a hassun platter of appetisers, so you can select your dinner as you nibble and sip your drink. Sashimi is served with soy sauce blended with fish liver; fried foods come with tartar sauce made using red perilla-flavoured pickles: these little twists make each dish taste even better when paired with drinks. The variety of snacks, such as potato salad strewn with titbits, is impressive. Local sakes from various regions are offered little by little to complement dishes—thoughtful attention that keeps the cups moving." }, { "slug": "shuko-osaka-manpukudou", "name": "Shuko Osaka Manpukudou", "city": "Osaka", "address": "3-4-14 Oimazatonishi, Higashinari-ku, Osaka, 537-0014, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.668211, "longitude": 135.541979, "phone": "+81669721199", "website": "https://www.manpukudou.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/shuko-osaka-manpukudou", "description_en": "A ball of cedar sprigs hangs from the eaves of this traditional detached house. Accents such as an old chest of drawers and transoms fill the air with a nostalgic mood. It’s all courtesy of the proprietor, who was once a Chinese cuisine chef. Awakened to the delicious taste of sake, he switched to Japanese food, stocking local sakes from throughout Japan. True to the ‘shuko’, or appetizers served with sake, in its name, the omakase set menu consists of numerous small dishes. Friendly service creates a pleasant mood. Fill the belly, satisfy the soul: both are ‘manpuku’." }, { "slug": "saryo-tesshin", "name": "Saryo Tesshin", "city": "Kyoto", "address": "321-2 Shinnyodocho, Nakagyo-ku, Kyoto, 604-0853, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.014574, "longitude": 135.760261, "phone": "+81755852420", "website": "https://saryo-tessin.instatry.org/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/saryo-tesshin", "description_en": "The stately ceiling and 8-metre-wide gold-leaf painting stun visitors. The image features three tigers and two rabbits; creating the effect of watching a stage. Saryo Tesshin stakes its reputation on its creative soba, and indeed the ‘Daigo Soba’ is renowned. The soba is slathered in a snowfall of Parmigiano Reggiano cheese, in imitation of ‘daigo’, an early form of cheese. Bonito soup and olive oil create a conversation between Japanese and Italian. The true pleasure of fusion cuisine." }, { "slug": "vegan-ramen-uzu", "name": "Vegan Ramen UZU", "city": "Kyoto", "address": "146 Umenokicho, Nakagyo-ku, Kyoto, 604-0905, Japan", "cuisine": "Ramen", "price": "¥¥", "award": "Bib Gourmand", "green_star": true, "latitude": 35.014672, "longitude": 135.76802, "phone": "+818076036106", "website": "https://vegan-uzu.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/vegan-ramen-uzu", "description_en": "‘Earth-friendly dining’ is the mission of Vegan Ramen UZU. The interior artwork, created by art collective teamLab based on their theme of ‘Interconnection between humans and nature and each other’, is a perfect fit for the cuisine. Digital art that reverses left and right on the black tables, and India-ink writing on the walls, speak of harmony between nature and food, and the beauty of all creation. Guests all dine at the same table, underscoring the message that we must live and prosper together." }, { "slug": "shichiku-kiko", "name": "Shichiku Kiko", "city": "Kyoto", "address": "16 Shichiku Shimotakedonocho, Kita-ku, Kyoto, 603-8412, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.052722, "longitude": 135.748209, "phone": "+81754065758", "website": "https://www.shichiku-kiko.com", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/shichiku-kiko", "description_en": "Keen to make itself part of guests’ everyday lives, this restaurant takes ordinary ingredients and elevates them through time and effort. Hassun platters and stewed items are meticulously prepared, pursuing deep, satisfying flavour. Each item is simple and modest, reflecting the chef’s humble demeanour. The restaurant’s name, ‘Kiko’, brings together the character ‘aoi’, from the Futaba Aoi crest of Kamigamo Shrine near Shichiku, with the character for ‘lake’ as in ‘Lake Biwa’. Rice, vegetables and sake are all sourced from the chef’s native Shiga, expounding the virtues of the Omi region." }, { "slug": "ayamuya", "name": "Ayamuya", "city": "Osaka", "address": "5-17-39 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "Yakitori", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.695492, "longitude": 135.485572, "phone": "+81664557270", "website": "https://ayamuya-osaka.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ayamuya", "description_en": "The shop opened its doors a quarter century ago and is as popular as ever. Father and son tend the charcoal brazier, taking the tiller together. Two breeds of free-range chicken, each suited for different cuts, are grilled over kishu-binchotan charcoal. Skewers are served one at a time on antique dishes, combining respect for yakitori with the gracious service for which Ayamuya is renowned. Omakase meals don’t include any veggie skewers, so diners can appreciate the full flavour of the chicken." }, { "slug": "kushiage-010", "name": "kushiage 010", "city": "Osaka", "address": "4F, 1-1-41 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Kushiage", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.696723, "longitude": 135.500513, "phone": "+81661318878", "website": "https://kushiage010.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kushiage-010", "description_en": "These creative kushiage incorporate culinary influences from many countries. The sheer variety is endlessly fun. For your first skewer, you might start with angel shrimp from New Caledonia. The samgyeopsal (grilled pork-belly slices) wrapped in perilla and Korean lettuce is spiced with gochujang for a real Korean treat. Karaage, marinated in a sauce of spices such as star anise and five-spice powder and sprinkled with tapioca flour, fills the air with the fragrance of Taiwan." }, { "slug": "oribe", "name": "Oribe", "city": "Osaka", "address": "1-6-18 Shimmachi, Nishi-ku, Osaka, 550-0013, Japan", "cuisine": "Teppanyaki, Okonomiyaki", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.676293, "longitude": 135.496178, "phone": "+81665328266", "website": "https://o-ri-be.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/oribe", "description_en": "French bistro and teppanyaki cooking are the draw at Oribe. The impressive range of appetisers includes items inspired by French standards such as paté and smoked salmon. Its famous cabbage steak was dreamed up from the essential ingredients of okonomiyaki. Speaking of okonomiyaki, the meal ends with Osaka’s famous savoury pancake, a popular item here. The restaurant was named for the chef’s penchant for Oribe ware, and this style of pottery inspires the green theme for its décor." }, { "slug": "juu-go", "name": "Juu-go", "city": "Kyoto", "address": "71-6 Jodoji Kamiminamidacho, Sakyo-ku, Kyoto, 606-8405, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": true, "latitude": 35.025573, "longitude": 135.795684, "phone": "+81757085367", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/juu-go", "description_en": "When kneading soba, start with the raw ingredients: that is the credo here. The chef tills his own fields and harvests his own grains. Focusing all his efforts on soba, he populates his menu with soba mash and soba only. His disdain for compromise extends even to kneading the soba dough only after the guest has been seated. Juwari soba, made from 100% buckwheat, are thick-cut so that chewing can bring out their flavour. Determined to spread the gospel of soba to the world, the chef actively travels overseas, spreading the techniques and culture of soba." }, { "slug": "tan", "name": "Tan", "city": "Kyoto", "address": "106-13 Gokencho, Higashiyama-ku, Kyoto, 605-0036, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Bib Gourmand", "green_star": true, "latitude": 35.008907, "longitude": 135.780809, "phone": "+81755337744", "website": "https://tan.kyoto.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tan", "description_en": "‘Tan’ comes from the city of Kyotango in Kyoto Prefecture. Naturally, the food hails from the Tango region too: rice grown by staff members; vegetables from the region’s farmers. Gohan is cooked in clay pots, timed to be ready just as guests arrive, and served alongside aemono using seasonal vegetables generously dressed with sesame. Seated around a large table called ‘daidokoro’, meaning ‘kitchen’, you feel invited into a circle of friends, so just relax and savour the blessings of nature." }, { "slug": "ryoriya-otaya", "name": "Ryoriya Otaya", "city": "Kyoto", "address": "456-2 Temmacho, Shimogyo-ku, Kyoto, 600-8024, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.999953, "longitude": 135.768649, "phone": "+81753431513", "website": "https://otaya-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ryoriya-otaya", "description_en": "A charming kappo on the banks of the Takase River. The chef’s aim is to create a restaurant that he himself would frequent, so let’s peruse the menu and gauge his tastes. His strong points are the inventiveness and patience he pours into his creations, such as salad dressed with heshiko (mackerel pickled in rice-bran paste). A native of Toyama, the chef serves seafood from Toyama Bay. Items such as firefly squid, glass shrimp and buri arrive in season. And don’t forget the regional sakes." }, { "slug": "oudon-yomogi", "name": "Oudon Yomogi", "city": "Osaka", "address": "2-10-6 Sagisu, Fukushima-ku, Osaka, 553-0002, Japan", "cuisine": "Udon", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.698137, "longitude": 135.482178, "phone": "+819024320688", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/oudon-yomogi", "description_en": "This à la carte udon shop is a project of the proprietress of the Japanese restaurant Miyamoto. The plain-wood counter and bamboo accents lend the restaurant a kappo feel. À la carte dining is available for both lunch and dinner, while dinner service generally begins with a set offering of appetiser and hassun. Udon noodles are house-made, their broth light and clear like Japanese soups. Sake and side dishes end with a serving of udon; closing with udon rather than soba is one of the restaurant’s charms." }, { "slug": "noodle-shop-rennosuke", "name": "NOODLE SHOP RENNOSUKE", "city": "Kyoto", "address": "56-32 Murasakino Shimokashiwanocho, Kita-ku, Kyoto, 603-8313, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.033742, "longitude": 135.739187, "phone": "+819057899499", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/noodle-shop-rennosuke", "description_en": "The residential neighbourhood is like a maze and the restaurant has no sign out front. A spotlight on a bowl of ramen in a showcase indicates you’ve arrived. ‘Ramen’ distils the chef’s experience in Kyoto, pairing clear soup made with seafood dashi and pure soy sauce with house-made Kyoto wheat noodles. Thinly sliced roasted pork fillet is from Kyoto-raised swine. Blue bowls of specially ordered Kiyomizu ware set off each meal to its advantage." }, { "slug": "sakamoto-sushi", "name": "Sakamoto Sushi", "city": "Osaka", "address": "1-23-13 Nishikujo, Konohana-ku, Osaka, 554-0012, Japan", "cuisine": "Sushi", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.682444, "longitude": 135.467391, "phone": "+81664615585", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sakamoto-sushi", "description_en": "With Nishikujo Station to guide them to the spot, every evening customers gather at Sakamoto Sushi, where the familiar chef greets them with a smile. The omakase menu, which begins with a snack, is astounding in variety and breadth. Fish are painstakingly prepared by methods such as marination and searing, and are paired with white sushi rice in the Kansai way. Nigirizushi are interspersed with bozushi and hand-rolled sushi to keep things interesting. The chef uses the highest-grade fish, yet the prices won’t break the bank." }, { "slug": "kamigata-rainbow", "name": "Kamigata Rainbow", "city": "Osaka", "address": "4-6-3 Katsuyama, Tennoji-ku, Osaka, 543-0043, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.654784, "longitude": 135.52591, "phone": "+81677082669", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kamigata-rainbow", "description_en": "A rainbow-coloured awning marks Kamigata Rainbow, a shop that pursues individuality even in ramen. The type of noodle differs for each type of ramen, creating unity in each. Soy sauce is redolent with lashings of small, dried sardines. In the curry ramen, curry paste floating in the soup changes delightfully as it melts. The menu includes items limited to each season, tickling one’s curiosity." }, { "slug": "tonkatsu-fujii", "name": "Tonkatsu Fujii", "city": "Osaka", "address": "1-11-5 Sembayashi, Asahi-ku, Osaka, 535-0012, Japan", "cuisine": "Tonkatsu", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.723772, "longitude": 135.554236, "phone": "+818037732929", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/tonkatsu-fujii", "description_en": "In tonkatsu, the chef expresses the knowledge and passion for pork he cultivated in French cuisine. The blackboard-decorated interior creates a bistro vibe. Sauces feature red wine; the batter is flavoured with vanilla. Recalling his days as a high school baseball player, the chef’s cooking wear is in the style of a baseball uniform. ‘JAPAN’ is inscribed on the sleeve, signalling that this tonkatsu rookie aims to be Japan’s No. 1." }, { "slug": "tonkatsu-katsu-hana", "name": "Tonkatsu KATSU Hana", "city": "Osaka", "address": "2-2-11 Kitakyuhojimachi, Chuo-ku, Osaka, 541-0057, Japan", "cuisine": "Tonkatsu", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.679901, "longitude": 135.506154, "phone": "+81662268559", "website": "https://katsuhana.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/tonkatsu-katsu-hana", "description_en": "Only name-brand pork from various regions is used so patrons can learn what truly delicious pork tastes like. The chef is always on the lookout for new pork brands, allowing diners to sample different flavours in tonkatsu every time they visit. If undecided between the tenderloin and the pork loin, the combination platter is the way to go. The restaurant is named ‘Hana’ because that is the name of the chef’s wife. Their warm and affable personalities add to the appeal, heightening satisfaction with the fare." }, { "slug": "chukashunsai-morimoto", "name": "Chukashunsai Morimoto", "city": "Osaka", "address": "B1F, 1-4-14 Shinsaibashisuji, Chuo-ku, Osaka, 542-0085, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.672777, "longitude": 135.501572, "phone": "+81662526022", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/chukashunsai-morimoto", "description_en": "The talents of a chef trained in Hong Kong and Guangzhou are on display here. Evening guests find a comprehensive assortment of à la carte items, inspired by traditional recipes from various regions of China and reimagined with a modern twist. A popular appetiser is the Sichuan-style mouth-watering chicken. Dim sum items like steamed gyoza and pork shumai showcase the chef’s apprentice days. At noon, the highly regarded light lunch draws daily queues. Prix fixe is available at lunchtime as well, for groups of two or more with reservations." }, { "slug": "tonkatsu-minato", "name": "Tonkatsu Minato", "city": "Osaka", "address": "2-9-26 Shimanochi, Chuo-ku, Osaka, 542-0082, Japan", "cuisine": "Tonkatsu", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.669966, "longitude": 135.508211, "phone": "+81667558307", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/tonkatsu-minato", "description_en": "A tonkatsu restaurant supervised by tempura emporium Shunsaiten Tsuchiya. Brand-name pork loin and fillet cuts are stocked, and a mixed serving of both cuts is popular. Pink slices of pork deep-fried at relatively cool temperatures reveal the tonkatsu artisan’s consummate skill. ‘Minato’ means ‘port’, and indeed the house is not far from the city’s wharfs – and ports represent commercial prosperity. As befits a restaurant in Osaka, which rose to prominence as a commercial hub, this eatery preaches the message of tonkatsu to guests from throughout Japan and the world." }, { "slug": "kokage", "name": "KOKAGE", "city": "Kyoto", "address": "56-2 Murasakino Monzencho, Kita-ku, Kyoto, 603-8216, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.043641, "longitude": 135.7487, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kokage", "description_en": "A former pâtissière, the chef switched from pastries to the path of soba, determined to focus on doing one thing well. Thin-cut juwari soba from home-ground flour is fragrant with a smooth finish. Side dish selections focus on natural flavours that make fine companions to sake, such as boiled greens in bonito-flavoured soy sauce and pickled vegetables. On weekdays, the restaurant is generally open only at lunchtime. With an extensive collection of local sakes, guests can enjoy a leisurely afternoon savouring them at KOKAGE." }, { "slug": "fuyacho-kuraku", "name": "Fuyacho Kuraku", "city": "Kyoto", "address": "618 Tachibanacho, Nakagyo-ku, Kyoto, 604-0944, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.011969, "longitude": 135.765714, "phone": "+815071185508", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/fuyacho-kuraku", "description_en": "Names of dishes cram the menu. The menu is replete with fish dishes, so you can enjoy the ‘fruits of the sea’ to the full. Fish from Wakasa Bay, in the chef’s native Fukui Prefecture, is a point of pride. Whether served as sashimi, grilled with salt or boiled in soy sauce, their inherent flavours shine through. ‘Heshiko’, fish pickled in rice-bran paste, is a Fukui hometown favourite. Fukui sakes are ordered in, spreading the appeal of the Echizen and Wakasa regions. Standards such as potato salad and deep-fried horse mackerel are perennial hits as well." }, { "slug": "sumiyakisosaitoriya-hitomi", "name": "Sumiyakisosaitoriya Hitomi", "city": "Kyoto", "address": "96 Okikucho, Sakyo-ku, Kyoto, 606-8376, Japan", "cuisine": "Yakitori", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.01341, "longitude": 135.77314, "phone": "+81757717818", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sumiyakisosaitoriya-hitomi", "description_en": "Spring chicken, locally raised chicken, and brand-name chicken all take their place on the menu. The range of cuts is extensive too, signalling the importance the house attaches to diner preference and satisfaction. Many dishes are salted, to draw out individual flavours. The restaurant is busy every evening, not only because of the delicious food but for the charm of the effervescent owner-chef. He guides his student part-time staff with parental kindness and delights guests with service that that makes us feel like part of the family." }, { "slug": "ramen-hayato", "name": "Ramen Hayato", "city": "Osaka", "address": "1-2-2 Minamimorimachi, Kita-ku, Osaka, 530-0054, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.695592, "longitude": 135.510031, "phone": "+81663128276", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ramen-hayato", "description_en": "This long-serving ramen shop is loved by Japanese people for its “Three Great Ramens”: soy-sauce, salt and miso. First-time visitors are recommended to order the soy-sauce ramen, but once you learn that the Hokkaido-born chef studied in Sapporo, you might be tempted to go for the miso ramen. The soy-sauce ramen is served in a double soup of meat-based stock and seafood-based stock. “Ura-Shoyu”, the ‘hidden soy-sauce ramen’ not listed on the menu, uses meat-based stock only. If you’re having trouble deciding, start with the ‘official’ menu." }, { "slug": "sobakiri-gaku", "name": "Sobakiri Gaku", "city": "Osaka", "address": "7-1-54 Tanimachi, Chuo-ku, Osaka, 542-0012, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.673326, "longitude": 135.517979, "phone": "+81677081515", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sobakiri-gaku", "description_en": "It’s counter seating only in this modern interior accented with natural materials. The chef likes his soba to have a certain translucency, so he kneads it into ni-hachi, which contains 20% wheat flour. Soba is served cold on wicker baskets, not in soup, so patrons can appreciate the fragrance and firmness of the grain. ‘Kaeshi’, a mixture of soy sauce, sugar and mirin, is used to good effect in the rich dipping sauce, displaying the chef’s Kanto training. ‘Gaku’ means ‘mountain and sky’, signifying the chef’s commitment to attain ever higher goals." }, { "slug": "ramenya-fujitora", "name": "Ramenya Fujitora", "city": "Kyoto", "address": "15-7 Uzumasayasui Tsujinochicho, Ukyo-ku, Kyoto, 616-8076, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.015248, "longitude": 135.71909, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ramenya-fujitora", "description_en": "‘Fujitora’ is a blend of the chef’s name and that of the shop where he apprenticed, created to bring luck. It was his mentor’s ramen that inspired him to embark on his current path. The techniques he cultivated and his inquisitive mind shine in his chicken-and-pork soup. The chef prepares this soup in a large stockpot in the kitchen, patiently teasing every drop of umami from the ingredients. Sauce for soy-sauce ramen is created from a medley of soy sauces to harmonise with the soup." }, { "slug": "diva", "name": "DIVA", "city": "Osaka", "address": "6-1-29 Tenjimbashi, Kita-ku, Osaka, 530-0041, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.708943, "longitude": 135.512369, "phone": "+81668825676", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/diva-1242557", "description_en": "Countertop French dining by a single skilled chef. The name was chosen out of the chef’s fondness for films. The style here is a three-plate prix fixe menu of appetiser, main course and dessert. For each of the three, guests choose from a pleasingly extensive list. Old-school French cuisine that proudly upholds tradition with classic technique and bold flair." }, { "slug": "chikuyuan-taro-no-atsumori", "name": "Chikuyuan Taro no Atsumori", "city": "Kyoto", "address": "242-12 Yoancho, Kamigyo-ku, Kyoto, 602-8022, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.018511, "longitude": 135.758853, "phone": "+81752562665", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/chikuyuan-taro-no-atsumori", "description_en": "‘Soba is medicine’, says the signboard. The restaurant feels soba is so crammed with nutrients that they tout it as yakuzen, ‘medicinal cooking’, and hope that it brings good health. When ground with its husk, buckwheat acquires a dark brown cast and mysterious flavour. Don’t pass up the “Atsumori-soba”, soba boiled fresh and served hot from the pot. Soba water is poured under the bamboo steamer to keep the noodles warm. Hot dipping sauce with lashings of chopped Kujo green onion, egg and wasabi is a distinctive touch." }, { "slug": "naniwa-okina", "name": "Naniwa Okina", "city": "Osaka", "address": "4-1-18 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.69622, "longitude": 135.505954, "phone": "+81663615457", "website": "https://naniwa-okina.co.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/naniwa-okina", "description_en": "Oimatsu-dori is famed as a street of antique shops and galleries. Celebrating the street’s past as the approach to Osaka Tenmangu Shrine, the restaurant’s noren features the shrine’s plum-flower crest. To preserve Osaka’s dashi culture, the third-generation owner-chef uses his grandfather’s recipe for noodle broth made from kombu and light soy sauce. In contrast, he learned his noodle-making technique under the guidance of a master in Yamanashi Prefecture. The noodles are made using sacred water from the shrine, in gratitude to the area. Truly, this is the soba crafted by a venerable gentleman—an okina of Naniwa." }, { "slug": "sobakiri-arabompu", "name": "Sobakiri Arabompu", "city": "Osaka", "address": "4-1-11 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.696363, "longitude": 135.505318, "phone": "+81663156767", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sobakiri-arabompu", "description_en": "‘Arabompu’ was a favourite word of Edo-era haiku poet Kobayashi Issa. It means ‘living a free and ordinary life’. For the chef here, it means approaching his subjects, buckwheat and soba, from a natural stance. To watch his series of tasks—parboiling, washing, then plating the soba noodles—there’s no substitute for a seat at the counter. The ‘Soba Zanmai’ set offers three types of soba—nihachi, juwari, and arabiki—served as half bowls of each for tasting. Kanto-style dipping sauce recalls the days of the chef’s apprenticeship." }, { "slug": "suigyo-murabayashi", "name": "Suigyo Murabayashi", "city": "Osaka", "address": "B1F, 1-2-17 Dojima, Kita-ku, Osaka, 530-0003, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.69679, "longitude": 135.498827, "phone": "+81663443909", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/suigyo-murabayashi", "description_en": "Since his apprentice days, the chef has made a habit of touring Japan to build trust with fishermen. The blessing that flows from that effort is the high-quality seafood delivered to him from each region. The first dish offered is sashimi in a large bowl. Fish of the season arrives little by little, in wondrous variety, as the sake flows nicely. Fish stew is prepared in soy sauce and water only, bringing out the natural sweetness of the flesh. The remaining broth is served with fresh-cooked rice, wasting nothing." }, { "slug": "sushitsune", "name": "Sushitsune", "city": "Osaka", "address": "2-4-3 Tenjimbashi, Kita-ku, Osaka, 530-0041, Japan", "cuisine": "Sushi", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.696659, "longitude": 135.512094, "phone": "+81663519886", "website": "https://sushitsune.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushitsune", "description_en": "The dish of renown here is the bateira, or pressed mackerel sushi, conceived by Sushitsune’s first-generation owner. The fourth-generation chef continues this tradition, now popular throughout Osaka, in which pickled mackerel is pressed onto sushi rice in a boat-shaped wooden frame and dressed with white-sheet kombu. With deft handling, skilfully applying just the right force to unravel the sushi rice, the chef displays the fine skill of long practice. Bozushi, of horse mackerel and conger eel, and temarizushi are exemplars of Osaka food culture. This is the place to sample true Naniwa oshizushi, beloved by ‘Japan’s Kitchen’ of Osaka." }, { "slug": "aozora-blue", "name": "Aozora blue", "city": "Osaka", "address": "4-5-8 Hiranomachi, Chuo-ku, Osaka, 541-0046, Japan", "cuisine": "Udon", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.687821, "longitude": 135.49837, "phone": "+81647088812", "website": "https://www.aozora.blue/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/aozora-blue", "description_en": "This distinctive udon is prepared using the techniques of handmade soba, which the chef mastered before switching to udon. Unpolished wheat is ground on a millstone. The experience of the soba craftsman lives in the principle of ‘freshly ground, freshly rolled, freshly boiled’. We recommend the Arabiki Zaru Udon (coarse-ground udon served on a wicker basket). Salt and wasabi accompany the dish, and the meal ends with udon water (not soba water, as is the practice elsewhere). Alcoholic drinks and snacks are selected to befit an udon meal. The chef’s discovery of wheat changed his life; the paths of both soba and udon are long and narrow." }, { "slug": "jukuseibuta-kawamura", "name": "Jukuseibuta Kawamura", "city": "Kyoto", "address": "57-1 Takehana Nishinoguchicho, Yamashina-ku, Kyoto, 607-8089, Japan", "cuisine": "Tonkatsu", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.988748, "longitude": 135.81588, "phone": "+81755950295", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/jukuseibuta-kawamura", "description_en": "The nation’s finest pork brands cascade across the menu, so you can choose the type and grade of pork that suits you best. The best is the ‘jukusei-buta’ aged pork that gives the shop its name. Sourced from a butcher in Fushimi, the pork this restaurant handles is rested to enhance its flavour. The plaque on the wall says, ‘Timing is everything’; the pork is deep-fried twice in low-temperature oil, the cooking time expertly judged. Pork katsu curry, seasoned with ginger and spices, is also tempting." }, { "slug": "kikunoi-mugesambo", "name": "Kikunoi Mugesambo", "city": "Kyoto", "address": "524 Washiocho, Higashiyama-ku, Kyoto, 605-0072, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.001823, "longitude": 135.781546, "phone": "+81755610015", "website": "https://kikunoi.jp/kikunoiweb/Top/index", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kikunoi-mugesambo", "description_en": "The menu of tea ceremony food conveys the flavours of Kikunoi with the culture of bento. Starting with appetisers, stewed bowls are served ryotei-style. Serving-ware—baskets, lacquer, glasses—changes with the passing seasons, laden with a colourful variety of grilled items and simmered vegetables. The house speciality, Shiguremeshi, is topped with sea bream sashimi smothered in sesame sauce. As you dine, cast your gaze over the stillness of the moss-covered garden." }, { "slug": "sobakiri-karani", "name": "Sobakiri Karani", "city": "Osaka", "address": "2-11-26 Sagisu, Fukushima-ku, Osaka, 553-0002, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.69798, "longitude": 135.481965, "phone": "+81647962286", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sobakiri-karani", "description_en": "Sobakiri Karani worked with a woodworking artist to create the interior using re-used wooden materials. Large tables with mismatched chairs and unique ceiling paintings express a whimsical spirit. The menu’s appetisers, including tofu pickled in unrefined sake and duck-and-onion miso, tempts one to a cup of sake. Soba is coarse-ground and cut into both thin and thick noodles, furnishing variety in finish and flavours. Enjoy soba the way you like it in a congenial atmosphere." }, { "slug": "benikurage", "name": "Benikurage", "city": "Osaka", "address": "5-4 Hommachibashi, Chuo-ku, Osaka, 540-0029, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.682967, "longitude": 135.510223, "phone": "+81677102698", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/benikurage", "description_en": "‘Benikurage’ refers to the immortal jellyfish, a creature whose cells rejuvenate so it never grows old or dies. The chef, a lover of both marine life and sake, chose the name in hopes for long-term success of his shop. Painstakingly selected sakes from throughout Japan enhance the restaurant’s appeal. To keep the sake flowing, sashimi is served with soy sauce; clear soup with the dense flavour of kombu kelp. With the kimono-clad proprietress radiating calm beside the chef, the restaurant exudes the intimacy of a small eatery." }, { "slug": "au-soleil-couchant", "name": "au soleil couchant", "city": "Osaka", "address": "1-14-25 Shitennoji, Tennoji-ku, Osaka, 543-0051, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.654418, "longitude": 135.514186, "phone": "+81667768616", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/au-soleil-couchant", "description_en": "The French tricolour flies over the district of Yuhigaoka. ‘Au soleil couchant’ means ‘at the setting sun’, a homage to this couple’s apprenticeship in Lyon and to Yuhigaoka, which means ‘hill of the setting sun’. The chef as culinary artisan commands the kitchen, while his pâtissière wife serves customers. As in any good bistro, portions are generous. Pleasingly, vegetables are used in abundance. Respect for tradition and true French spirit permeate the establishment." }, { "slug": "gastroteka-bimendi", "name": "gastroteka bimendi", "city": "Osaka", "address": "1-5-9 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan", "cuisine": "Spanish", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.684567, "longitude": 135.497627, "phone": "+81664791506", "website": "https://www.etxola.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/gastroteka-bimendi", "description_en": "This bar offers pinchos and tapas, or Spanish cuisine served on small plates. A casual place to enjoy Basque home cooking along with drinks from Spain. The Basque Country is rich with the blessings of mountains and sea, so the range of offerings covers a wide gamut. Each item is simple, the portions generous. Though a continent apart, Spain and Japan share a love of honest cooking in which natural flavours come to the fore." }, { "slug": "osteria-la-cicerchia", "name": "Osteria La Cicerchia", "city": "Osaka", "address": "3F, 2-3-4 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.686377, "longitude": 135.492132, "phone": "+81664410731", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/osteria-la-cicerchia", "description_en": "Kumiko Muraji hopes to serve as a bridge between Osaka and her beloved Marche region of Italy. The town where she stayed is renowned for its cicerchia beans, known in Japanese as renriso. Noting that the character for ‘ren’ is the same as her surname, she felt the hand of destiny. A area of foothills and mountains, Marche is a region distinguished for its vegetables and meats. Majolica pottery adorned with cicerchia flower-and-bean motifs complements the shop’s honest fare." }, { "slug": "sakeya-sakana-yoshimura", "name": "Sakeya Sakana Yoshimura", "city": "Osaka", "address": "1-13-21 Tenjimbashi, Kita-ku, Osaka, 530-0041, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.694621, "longitude": 135.512546, "phone": "+81663534460", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sakeya-sakana-yoshimura", "description_en": "With its rope noren curtain and cedar-ball sign, the storefront recalls an old-time watering hole. A selection of sake is available: some best served cold, others room-temperature, and still others warm; small pours can be tried from 90 ml. Sashimi styles include kelp-cured and lightly seared preparations. No shortcuts are taken: nori is toasted over charcoal, dried bonito is shaved just before serving. If you pair jellied conger eel broth with hot sake, the heat melts the aspic, blending each element into a complete harmony. Guests enjoy conversation with the chef that flows as easily as the sake and drinking snacks." }, { "slug": "ayamedo", "name": "Ayamedo", "city": "Osaka", "address": "2-2-26 Andojimachi, Chuo-ku, Osaka, 542-0061, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.676438, "longitude": 135.51606, "phone": "+81675045260", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ayamedo", "description_en": "The building used to be a merchant house and now sports a Showa-era vibe. Side dishes such as tofu preserved in miso, buckwheat dumplings and bowls of duck meat fill the menu to accompany drinks. Not a few guests can be seen tipping a cup or two from noon onwards in the retro atmosphere. The soba noodles are generously piled high like a mountain on a wicker draining basket, dazzling the eyes, and each noodle, with its sharp, angular shape, offers a firm yet smooth texture." }, { "slug": "udondokoro-shigemi", "name": "Udondokoro Shigemi", "city": "Osaka", "address": "4-7-7 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Udon", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.696732, "longitude": 135.503817, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/udondokoro-shigemi", "description_en": "The chef’s top recommendation is the ‘hiyakake’: nothing but udon noodles in a golden-yellow broth. The dashi is Kansai-style, made with makombu seaweed for umami and finely chopped round herring and mackerel for flavour. Noodles are prepared with techniques learned in Kagawa. The cool broth brings out the supple body and elasticity of the noodles, showing how the goodness of each supports the other. The donburi bowl here brings together the udon cultures of Osaka and Kagawa." }, { "slug": "soba-rojina", "name": "Soba Rojina", "city": "Kyoto", "address": "691 Maruyacho, Nakagyo-ku, Kyoto, 604-0917, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.014999, "longitude": 135.766879, "phone": "+81752869242", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/soba-rojina", "description_en": "To convey the unique character of the soba, the owner-chef prepares juwari with no wheat flour. He made the stone mortar he uses to grind the flour himself, back when he was an apprentice. The entire shop reverberates with the sound of buckwheat being ground slowly so as to retain the fragrance. In addition to soba, Rojina offers items that pair well with alcohol. Tofu with yuba on top and manganji togarashi with jako are two typical Kyoto appetisers served before the soba." }, { "slug": "gombei", "name": "Gombei", "city": "Kyoto", "address": "254 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.004141, "longitude": 135.774308, "phone": "+81755613350", "website": "https://soba-gion.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gombe", "description_en": "Fans of Gombei think immediately of udon or soba with kitsune (deep-fried tofu), but certainly not with tanuki (deep-fried tempura pieces). The menu begins with udon, showing how popular it is. Two types of kitsune are available, one with chopped tofu, the other with tofu simmered in sweetened soy sauce. ‘Keiran’ is a warm udon dish topped with a starch sauce of soft scrambled eggs and ginger. Noodles are boiled soft to soak up the dashi. A taste of Kyoto, beloved of kabuki actors, geisha and maiko." }, { "slug": "gion-yorozuya", "name": "Gion Yorozuya", "city": "Kyoto", "address": "555-1 Komatsucho, Higashiyama-ku, Kyoto, 605-0811, Japan", "cuisine": "Udon", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.002752, "longitude": 135.773987, "phone": "+81755513409", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-yorozuya", "description_en": "When Gion Yorozuya was founded, its focus was on meal deliveries to teahouses and playhouses. The restaurant thrived thanks to a favourable reception from geisha and maiko, and today guests queue up at the door well before opening time. The dish of renown is the onion udon. Eager to use Kyoto foodstuffs, the chef smothers his plates in Kujo spring onion. The three pillars of the cuisine that keeps customers coming back are tender noodles, dashi and onions. “Mari”, a dish larded with pickled plums, and “Tsunoda”, enhanced with chicken meat, are named for the celebrities who favour these ingredients." }, { "slug": "oito", "name": "Oito", "city": "Kyoto", "address": "253 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan", "cuisine": "Oden", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.004085, "longitude": 135.774304, "phone": "+81755613575", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/oito", "description_en": "The name comes from the nickname of the first proprietress. Today the fourth-generation chef stands at the counter, preserving the flavours that define Oito. The broth, infused with the savoury richness of the ingredients, has a deep, lustrous colour. Daikon is prepared in several ways, each absorbing flavour differently, while eggs are simmered for days. Items are plated to complement each other, making a beautiful presentation. The broth, handed down from the founder, is truly irreplaceable." }, { "slug": "kashiwai", "name": "KASHIWAI", "city": "Kyoto", "address": "3-3 Koyama Shimochikawaracho, Kita-ku, Kyoto, 603-8132, Japan", "cuisine": "Sushi", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.046364, "longitude": 135.759335, "phone": "+81754917056", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kashiwai", "description_en": "Founded as an antique store, the shop is still decorated with old pottery. ‘Temarizushi’, little sushi balls served in thin cardboard boxes, are as cute as wagashi confections. Seafood and vegetables for sushi are crafted with great care as well. Sea bream is marinated in kombu, shiitake mushrooms are simmered slowly in dashi. Kyoto food culture is woven into the entire menu, as shown by simmered bamboo shoots served in spring and pickled sliced radishes called ‘senmaizuke’ offered in winter. The restaurant is open from morning onwards; for dinner seating, reservations are required." }, { "slug": "korisu", "name": "KORISU", "city": "Kyoto", "address": "101 Rokurocho, Higashiyama-ku, Kyoto, 605-0813, Japan", "cuisine": "Yoshoku", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.997683, "longitude": 135.77426, "phone": "+81755619281", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/korisu", "description_en": "A mother and two daughters, in their pure-white smocks, make guests feel at home with their family hospitality. French and other Western dishes are served with generous portions, bringing satisfaction that keeps the restaurant’s reputation strong. Hamburger steak and fried shrimp are flavours from the good old days. Escargot and lamb pair well with wine. With only three tables, and the phone often unanswered, getting a reservation can be a bit of a scramble." }, { "slug": "bocca-del-vino", "name": "BOCCA del VINO", "city": "Kyoto", "address": "138-9 Saitocho, Shimogyo-ku, Kyoto, 600-8012, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.001869, "longitude": 135.770015, "phone": "+81755858267", "website": "https://locare2007.wixsite.com/boccadelvino", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/bocca-del-vino", "description_en": "The quirky name, ‘mouth of wine’, reflects the chef’s fond memories of Italy, where jugs of wine graced every dinner table. The chef studied in the southern Italy, so recipes are simple, prepared with lashings of tomatoes and olive oil. Seafood features prominently in appetisers, meat and poultry in main dishes, based on the chef’s experiences. Pasta is dressed with the familiar oil, tomatoes and ragu. Comfort food that brings to mind daily life in Italy." }, { "slug": "mendokoro-subete", "name": "Mendokoro Subete", "city": "Osaka", "address": "2-17-12 Momodani, Ikuno-ku, Osaka, 544-0034, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.660235, "longitude": 135.533214, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/mendokoro-subete", "description_en": "The deliciousness of chicken works its magic in the soup. ‘Chuka Soba’ is ramen served in a refreshing clear soup; ‘Noko Tori Soba’ is ramen in rich, creamy chicken broth. If you can’t finish your soup, ask for it to be poured over rice with Tsuruhashi kimchi to make rice gruel. The ‘hidden menu’ on the reverse side of the menu catches one’s eye. Together, the front and back menus tell you ‘all about ramen’, which is what the shop’s name means. Savour a bowl from a proprietor who devotes himself whole-heartedly to the craft of ramen." }, { "slug": "bistrot-neuf", "name": "bistrot neuf", "city": "Osaka", "address": "1-4-17 Tohei, Chuo-ku, Osaka, 542-0063, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.670013, "longitude": 135.51835, "phone": "+817040866010", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/bistrot-neuf-1242628", "description_en": "The stylish, retro interior of this bistro is decorated with pop posters from France. The name can mean ‘nine’ or ‘new’ – because the chef hopes guests will visit this nine-tsubo (30 sqm) space feeling fresh and new each time. Standards include oeufs mayonnaise, pâté de campagne and beef cheek stewed in red wine. The chef’s experience in Italian cuisine brings pasta to the table as well. Portions are generous, the better to enjoy sharing." }, { "slug": "kombu-to-men-kiichi", "name": "Kombu to Men Kiichi", "city": "Kyoto", "address": "2F, 74-2 Nishiitsutsuji Higashimachi, Kamigyo-ku, Kyoto, 602-8478, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.031045, "longitude": 135.742342, "phone": "+818072277500", "website": "https://itutuji.com/kiichi/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kombu-to-men-kiichi", "description_en": "A fifth-generation kombu merchant turns his hand to ramen, hoping people will rediscover the appeal of kombu. Guests are first invited to taste cold-brewed infusions of three types of kombu: Rishiri, Makombu and Rausu, in that order. Oboro kombu shaved before their eyes offers another point of interest. Bringing these umami-rich flavours together, the “Kombu Ramen” is a bowl where Japan’s dashi culture meets ramen, a national favourite." }, { "slug": "tenboshi", "name": "Tenboshi", "city": "Osaka", "address": "7-10-9 Tenjimbashi, Kita-ku, Osaka, 531-0041, Japan", "cuisine": "Tempura", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.71368, "longitude": 135.51121, "phone": "+81648018855", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/tenboshi", "description_en": "Tenboshi is managed by Numata, a developer of tempura restaurants. The chain has several locations, but this one is popular for its prices and casual style. Born in Amakusa, the chef gets many ingredients from his native Kumamoto, as well as other parts of Kyushu. Tempura, fried in a blended of fresh-pressed sesame and cottonseed oils, is light and airy. Providing seafood and vegetables alternately, with dipping sauces to set off each item to advantage, is one way to show off individuality." }, { "slug": "oryori-amenimomakezu", "name": "Oryori Amenimomakezu", "city": "Osaka", "address": "4-10-17 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.697053, "longitude": 135.503375, "phone": "+81668097180", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/oryori-amenimomakezu", "description_en": "‘Ame ni mo makezu’ (Be not Defeated by the Rain) is a poem by Kenji Miyazawa about caring for others, unbowed by hardship. Feeling deep affinity for this attitude to life, the owner-chef declares through this naming his intention to live for others through his cooking. Having apprenticed at an izakaya run by a liquor shop, the chef stocks an impressive range of sake from all around Japan. Focusing on how well dishes pair with sake, the omakase-only service also uses fermented seasonings. No-nonsense Japanese dishes mixed with bar snacks express the owner-chef’s unaffected personality." }, { "slug": "sambongi-shoten", "name": "Sambongi Shoten", "city": "Kyoto", "address": "478 Shincho, Kamigyo-ku, Kyoto, 602-0866, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.018403, "longitude": 135.770037, "phone": "+81752552810", "website": "https://www.sanbongi-shoten.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sambongi-shoten", "description_en": "Situated on Sambongi-dori, it takes the name 'Shoten', meaning ‘shop’, from the idea that you can find almost anything there. The place aims to be a gathering place that entertains with a wide variety of food and drinks. The menu does not stick to any one genre, offering Japanese, French, Chinese and various cuisines. But what catches the eye above all is the charcoal grill. Beef, duck, venison and mutton are char-grilled with a delicately controlled flame. The wine list leans toward organic, while the sake selection focuses on those best served warm." }, { "slug": "izakaya-tokitame", "name": "Izakaya Tokitame", "city": "Osaka", "address": "6-9-17 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.699957, "longitude": 135.487931, "phone": "+81664517710", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/izakaya-tokitame", "description_en": "The proprietor’s parents ran a bento shop, so he helped with the cooking from a young age. Lessons learned from his mother about making side dishes find expressions in his obanzai. The lore that informs his shiraae, koya-dofu, macaroni salad and other dishes makes each item somehow nostalgic. Always solicitous of guests’ impressions, the chef shows great proficiency in tending to their needs. Portions of shared dishes are adjusted to match the size of the party. Onigiri may also be moulded larger or smaller by request." }, { "slug": "sobadokoro-toki", "name": "Sobadokoro Toki", "city": "Osaka", "address": "1-3-4 Dojima, Kita-ku, Osaka, 530-0003, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.696284, "longitude": 135.498115, "phone": "+81663485558", "website": "https://www.soba-toki.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sobadokoro-toki", "description_en": "Over the front door of this shop in Kitashinchi hangs a shimenawa, a twisted straw rope that wards off evil. Inscribed on a wooden block over the shimenawa is the phrase ‘Senkyaku Banrai’: ‘May customers arrive in the thousands and tens of thousands!’ In hopes the wish will come true, the doors are kept open until late at night. The sprawling menu ranges from appetizers that accompany sake to seasonal soba dishes. At lunchtime, soba accompanied by sushi is a nice surprise. In summer, chilled curry soba is brightly festooned with veggies. In winter, oyster soba in white miso soup warms the body from the inside. The special preparations for each season give something extra to look forward to." }, { "slug": "donostia", "name": "Donostia", "city": "Osaka", "address": "1F, Daibiruhonkan, 3-6-32 Nakanoshima, Kita-ku, Osaka, 530-0005, Japan", "cuisine": "Spanish", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.693432, "longitude": 135.493018, "phone": "+81661365500", "website": "https://donostia.site", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/donostia-1193223", "description_en": "Donostia is the Basque name for Spain’s gourmet capital of San Sebastián. Pinchos and tortillas line the glass case on the counter, reinforcing the informal vibe of a Spanish tapas bar. Dry-cured ham, marinated sardines, squid frit and other delights are served a little at a time on small dishes. Seafood salsa verde redolent with herbs and bean-and-giblet stew are standard fare. Taste country cooking rich with the distinctiveness of the Basque countryside." }, { "slug": "chukasoba-uemachi", "name": "Chukasoba Uemachi", "city": "Osaka", "address": "A-22 Uemachi, Chuo-ku, Osaka, 540-0005, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.676879, "longitude": 135.520989, "phone": "+81667625311", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/chukasoba-uemachi", "description_en": "The calligraphy on the noren, by a Living National Treasure, expresses the shop’s desire to be rooted within the community. It pays tribute to Ohtsuki Noh Theatre, a cultural symbol of the Uemachi upland, and cherishes the connections between culture and food. The broth derives its richness from its meat base; the flavours of dried fermented fish and crunchy sardines add depth. Insisting on noodles with a satisfying finish, the shop kneads its own. Slip through the noren that is the house’s symbol and savour the experience." }, { "slug": "mugito-mensuke", "name": "Mugito Mensuke", "city": "Osaka", "address": "3-4-12 Toyosaki, Kita-ku, Osaka, 531-0072, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.711331, "longitude": 135.500009, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/mugito-mensuke", "description_en": "Queues form daily in front of this popular restaurant. The earthen wall made by a plasterer and counter seating with wooden trays are typical of neighbourhood Japanese restaurants. The dish that brings in many diners is the soy-sauce ramen made with chicken broth; the heart of its flavour is the mixture of guinea fowl and free-range chicken, raised together by a farmer who shares the chef’s vision. The flavours of the two fowl are layered within the clear, amber-coloured soup. House-made noodles, crafted for a satisfying finish, balance and support the character of the bowl." }, { "slug": "via-del-emme", "name": "via del emme", "city": "Osaka", "address": "7-7-10 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.697566, "longitude": 135.484747, "phone": "+81662257809", "website": "https://www.viadelemme.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/via-del-emme", "description_en": "Cuisine that weaves together the seasons of Japan and the culture and climate of Italy. Flavours such as bamboo shoot, sweetfish, pike conger and game express their respective seasons. Having burnished his skills in inland and coastal regions, the chef is schooled in the bounty of both land and sea. He modifies each single ingredient by a wide range of preparation techniques, bringing out a side of it never seen before. Individual needs and tastes are catered for: guests can choose from a variety of pastas, for example, or request preferred portion sizes." }, { "slug": "jibundoki", "name": "JIBUNDOKI", "city": "Osaka", "address": "4-5-11 Minamikyuhojimachi, Chuo-ku, Osaka, 541-0058, Japan", "cuisine": "Teppanyaki, Okonomiyaki", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.679389, "longitude": 135.49827, "phone": "+81662531661", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/jibundoki", "description_en": "The owner-chef pours his creativity into teppanyaki dishes of incredible variety. In true Osaka style, both pork and mixed okonomiyaki are available. Though the batter is thick, the finished texture is light. Imaginative grilled skewers hint at the cuisines of many countries, with offerings such as nama-fu, salmon tartare and tteokbokki. All items are served in bite-sized pieces, so patrons can enjoy sampling a variety of flavours." }, { "slug": "teuchisoba-kanei", "name": "Teuchisoba Kanei", "city": "Kyoto", "address": "11-1 Murasakino Higashifujinomoricho, Kita-ku, Kyoto, 603-8223, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.037603, "longitude": 135.746727, "phone": "+81754418283", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/teuchisoba-kanei", "description_en": "A soba shop in a row of old houses on Kuramaguchi-dori. Pass through the noren curtain and the earth-floor entrance, and the nostalgic sight of tatami seating and tables on wooden floors puts you immediately at ease. ‘Zaru soba’, soba on a bamboo draining basket with dipping sauce, is made from 100% buckwheat flour for aroma and quality finish. A sharkskin grater and stick of wasabi are provided, so you can start grating your wasabi while you wait for your soba. Enjoy soba dishes to your heart’s content, including buckwheat tofu and buckwheat red-bean soup." }, { "slug": "bistro-cerisier", "name": "Bistro Cerisier", "city": "Kyoto", "address": "1-3 Tanaka Shimoyanagicho, Sakyo-ku, Kyoto, 606-8204, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.02976, "longitude": 135.774453, "phone": "+81757235564", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/bistro-cerisier", "description_en": "French ballads warble through a retro interior, recalling the good old days. Regional cuisines such as quenelles from Lyon and cassoulet from Languedoc spill across the menu. Old-school recipes, like white asparagus with Hollandaise sauce in spring and salmis of roast mallard, bring comfort to the soul. Respect for sauces testifies to the commitment to the essence of French cooking." }, { "slug": "lapintaika", "name": "Lapintaika", "city": "Kyoto", "address": "499 Kitamonzencho, Sakyo-ku, Kyoto, 606-8352, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.01166, "longitude": 135.778226, "phone": "+81752050477", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/lapintaika", "description_en": "A place to enjoy Italian cuisine and organic wine. The menu offers a culinary tour of Italy, featuring dishes from every corner of the country. The appetiser platters similarly serve as distillations of regional cuisines. Pasta choices vary widely, from northern ravioli to southern tomato spaghetti. Meat offerings hew closely to traditional cooking methods, such as stewing and roasting. Classic preparations that pair well with wine are the attraction here." }, { "slug": "canton-shunsai-ikki", "name": "Canton Shunsai Ikki", "city": "Kyoto", "address": "17-5 Tsukimicho, Higashiyama-ku, Kyoto, 605-0829, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.0009, "longitude": 135.777969, "phone": "+81757441947", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/canton-shunsai-ikki", "description_en": "The talents of the Guangdong-trained chef are on full display at this Chinese restaurant, neither ‘royal-court’ Chinese nor hole-in-the-wall eatery. Like Kyoto, Guangdong is blessed with the bounty of sea, mountain and river, and the light seasoning draws out the flavour of the ingredients, working well with the food culture of the ancient capital. The chef wields his woks with consummate skill, drawing out the inherent flavours of each ingredient. The secret to the cuisine’s fragrance and light trailing notes is rice bran oil. Guests are treated to a selection of fresh vegetables in season." }, { "slug": "izugen", "name": "Izugen", "city": "Kyoto", "address": "391 Takeyacho, Takakuradori Ayanokojisagaru, Shimogyo-ku, Kyoto, 600-8093, Japan", "cuisine": "Sushi", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.00209, "longitude": 135.762629, "phone": "+81753512516", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/izugen", "description_en": "A Kyoto eatery to drop in often and casually. Izugen is a much-loved tradition from the old days, jealously guarded by its third-generation chef. Rice, the essential base of sushi, is cooked with kombu and bonito. Order the Kyoto sushi mixed platter and savour three styles of sushi: bo sushi with mackerel, hako sushi and maki sushi. Sushi is not hand-formed, so there’s no counter, in true Kyoto style. A picture of a maiko hangs on the wall because, the current chef says, he fell in love with it at first sight; he believes it is auspicious, as the maiko invites customers to ‘maikomu’, or ‘come in’." }, { "slug": "sonoba", "name": "sonoba", "city": "Kyoto", "address": "533-3 Motoshiogamacho, Shimogyo-ku, Kyoto, 600-8119, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.994382, "longitude": 135.764099, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sonoba", "description_en": "The proprietor is a soba craftsman who makes pottery. Serving handmade juwari soba of 100% buckwheat flour milled in-house, on flatware he crafted himself, embodies ‘sonoba-style’ service. As popular as his ‘mori soba’, chilled soba served on a wicker basket, is his seasonal soba. This changes monthly, creatively pairing noodles with ingredients such as bamboo shoots, sudachi citrus, walnuts and oysters. The industrial-look interior highlighted with recycled materials was also created by the proprietor. From cooking to décor, the sensibility of the artistic spirit is displayed throughout." }, { "slug": "itsutsu", "name": "Itsutsu", "city": "Kyoto", "address": "28 Murasakino Unrinincho, Kita-ku, Kyoto, 603-8214, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.040881, "longitude": 135.747584, "phone": "+81754940500", "website": "https://www.wakuden.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/itsutsu", "description_en": "The name means ‘five’, referring to the five colours of the buckwheat plant, from its root, stalk, flowers, seeds and leaves. It also pays tribute to the five elements of the natural world, with Daitoku-ji Temple a few steps away. Omakase of soba and other dishes is replete with seasonal flavours, revealing the chef’s mastery of Japanese culinary arts. Aesthetic sense is outstanding, as befits a soba house of the Wakuden family. Soba is served plain or with spicy daikon. Dishes such as aemono or sabazushi may be added à la carte." }, { "slug": "muginoyoake", "name": "Muginoyoake", "city": "Kyoto", "address": "12-5 Nishishichijo Kakegoshicho, Shimogyo-ku, Kyoto, 600-8881, Japan", "cuisine": "Ramen", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.992681, "longitude": 135.731301, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/muginoyoake", "description_en": "The chef has been researching the deliciousness of ramen since he was a schoolboy. In search of a unique flavour, he made ‘Scallop and Japanese Pepper Ramen’ his signature dish. Soup of dashi drawn from chicken, pork and seafood is multilayered and satisfying. The finished Japanese pepper oil imparts a refreshing feeling, and the generous topping of scallop is pure luxury. A carefully calibrated bowl of goodness that is the gift of repeated independent study." }, { "slug": "nikomi-kimura", "name": "Nikomi Kimura", "city": "Osaka", "address": "6-18-6 Tanimachi, Chuo-ku, Osaka, 542-0012, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.675263, "longitude": 135.513839, "phone": "+81667672210", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/nikomi-kimura", "description_en": "Home cooking and sake, enfolded in the nostalgic charm of a Japanese-style house. ‘Nikomi’ means ‘stew’, and stews are the chef’s signature dishes. Sukiyaki-style simmered beef and tofu, stewed beef tendon with konnyaku, and chicken meatballs are offered year-round; in winter, oden is added to the menu. ‘Fukusa Tamago’ is a rolled omelette mixed with vegetables. Western favourites such as macaroni salad and gratin can be had as well. The dishes with which the chef displays her talents are simple and full of warmth." }, { "slug": "ogimachi-udonya-asuro", "name": "Ogimachi Udonya Asuro", "city": "Osaka", "address": "3-8-3 Tenjimbashi, Kita-ku, Osaka, 530-0041, Japan", "cuisine": "Udon", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.701752, "longitude": 135.511225, "phone": "+81663588477", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ogimachi-udonya-asuro", "description_en": "Located close to Tenjinbashi-suji, Kansai’s longest shopping street. The shop seems to be in competition for the longest queue to get in. The dish of renown is ‘Toriten to Taichikuwaten to Ontama Bukkake’ (udon topped with chicken tempura, sea bream paste cake tempura and soft-boiled egg). If the pure flavour of dipping sauce and noodles is what you’re after, try the ‘Hiyakake’. The clear sauce and delicious noodles are standouts, so the flavour of the seafood broth and the springiness of the noodles have your undivided attention. Choosing your favourite toppings adds to the fun." }, { "slug": "tempura-kozaki", "name": "Tempura Kozaki", "city": "Osaka", "address": "4-11-38 Matsuzakicho, Abeno-ku, Osaka, 545-0053, Japan", "cuisine": "Tempura", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.638064, "longitude": 135.517805, "phone": "+81666280063", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/tempura-kozaki", "description_en": "Tempura Kozaki expresses the seasons through ten pieces of tempura. The procession begins with tiger prawn, then alternates between vegetables and seafood. Experience in other disciplines of Japanese cuisine shines in the choice of ingredients such as deboned pike conger and Japanese mugwort gluten cake. Pieces are lightly deep-fried in cottonseed oil and served with warm tentsuyu. Frequent changes of coating show the skill of the seasoned veteran. This popular restaurant is full night after night; for the first Sunday of each month, reservations are accepted two months in advance." }, { "slug": "kushikatsu-gojoya", "name": "Kushikatsu Gojoya", "city": "Osaka", "address": "2-1-11 Uchihiranomachi, Chuo-ku, Osaka, 540-0037, Japan", "cuisine": "Kushiage", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.687233, "longitude": 135.513621, "phone": "+81669455045", "website": "https://94katu5jyoya.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kushikatsu-gojoya", "description_en": "The tempo in the kitchen is lively as cooks deep-fry these imaginative skewers. Order the omakase, which only ends when your belly is full. An amazing 25 types of skewers are normally available—you’ll want to see them all. Korean kimchi, Indian curry, Italian tomato sauce and so on take you on a journey from country to country. A fusion of Osaka’s fried foods with traditional cuisines of the world." }, { "slug": "kyogoku-kaneyo", "name": "Kyogoku Kaneyo", "city": "Kyoto", "address": "456 Matsugaecho, Nakagyo-ku, Kyoto, 604-8034, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.007634, "longitude": 135.767929, "phone": "+81752210669", "website": "https://kyogoku-kaneyo.co.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyogoku-kaneyo", "description_en": "This eel restaurant has been in business for seven generations, dating back to the Meiji period. Every day finds the shop crowded with customers, many seeking its signature dish of ‘Kinshi Don’: rice covered in dipping sauce and topped with Edo-style eel and a large Kyoto-style omelette. What makes this east-west marriage of flavours work so well is the dipping sauce, a staple since the restaurant’s inception. The Kanto-style kabayaki, which involves steaming eel before grilling and dipping it in sauce, is a technique from a cook recruited from Tokyo during the founder’s generation. In both looks and taste, Kyogoku Kaneyo bears traces of Japan’s east and west." }, { "slug": "kanesho", "name": "Kanesho", "city": "Kyoto", "address": "155-2 Tokiwacho, Higashiyama-ku, Kyoto, 605-0079, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.004549, "longitude": 135.772976, "phone": "+81755325830", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kanesho", "description_en": "The shop was founded at the end of the Edo period as a wholesaler of river fish. Situated at the end of an alley as long and narrow as an eel’s bed, Kanesho is recognisable by the leaping eel emblazoned on its noren. ‘Kinshi-don’, the brainchild of the fourth-generation chef, is renowned. This popular dish incorporates ‘kinshitamago’, omelette cut into thin strips, an essential component of Kyoto favourites such as chirashizushi and steamed sushi. ‘Ochazuke Eel’ is eel simmered in dipping sauce and drenched in green tea, a refreshing flavour. A place where one hopes to gain the vitality of the leaping eel." }, { "slug": "saketosakana-dna", "name": "Saketosakana DNA", "city": "Kyoto", "address": "559-1 Torocho, Shimogyo-ku, Kyoto, 600-8401, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.000113, "longitude": 135.760822, "phone": "+81753655591", "website": "https://www.saketosakanadna.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/saketosakana-dna", "description_en": "Family togetherness is in the DNA of this restaurant, where the father tends bar, the son cooks and the daughter handles table service. On the extensive menu, soups display skills honed at a kappo. To offer diners a choice of main ingredients for their soup, a variety of seasonal fish and fishcakes are prepared. Seafood from Obama Port is thanks to relatives who are brokers in Fukui Prefecture. Dishes can be served as sake-steamed, tempura, or char-grilled, according to taste." }, { "slug": "eitaroya", "name": "Eitaroya", "city": "Kyoto", "address": "448 Tatsunoikecho, Nakagyo-ku, Kyoto, 604-8176, Japan", "cuisine": "Izakaya", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.011075, "longitude": 135.758517, "phone": "+81752214604", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/eitaroya", "description_en": "Seafood rushed straight from the fisheries and vegetables grown by local farmers are what sell this izakaya. The white-smocked chef stands at the counter, showing confidence in his daily-changing menu. Choose how you want your seafood prepared: stewed, salt-grilled, deep-fried as tempura, and more. The sashimi plate is popular for its variety and generous portions. Sashimi is served atop a big bowl of ice, keeping the fish cool in summer and firm in winter." }, { "slug": "izuu", "name": "Izuu", "city": "Kyoto", "address": "367 Kiyomotocho, Higashiyama-ku, Kyoto, 605-0084, Japan", "cuisine": "Sushi", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.004851, "longitude": 135.774488, "phone": "+81755610751", "website": "https://www.izuu.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/izuu", "description_en": "Founded in 1781, Izuu takes its name from its founder, Izumiya Uhee, from a time when lightly salted mackerel from Wakasa was becoming popular in Kyoto, and the custom of eating sabazushi at festivals and ceremonies became common. Seeing an opportunity, Uhee began delivering these treats to the city’s geisha districts. The business passed from generation to generation, and the current, eighth generation owner-chef preserves the tradition of whole-mackerel sushi to this day." }, { "slug": "ikkon-uehara", "name": "Ikkon Uehara", "city": "Kyoto", "address": "232-9 Kamigoryokamiecho, Kita-ku, Kyoto, 603-8147, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.037845, "longitude": 135.759749, "phone": "+81754328760", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ikkon-uehara", "description_en": "At lunchtime, only omakase set menus are offered; in the evening, à la carte dishes are also served. Ikkon Uehara aims to cater to a regular clientele, so the menu is comprehensive and the cuisine lovingly prepared. An assorted platter loaded with appetisers show that the old ways are not forgotten. A wooden bowl of fishcake steeped in a clear broth is classic comfort food. The counter is a horigotatsu; behind the counter, the couple in charge deliver cheerful and gracious service. Tip a cup or two of sake and feel the seasons change." }, { "slug": "sushizen", "name": "Sushizen", "city": "Kyoto", "address": "41-2 Koromonotanacho, Nakagyo-ku, Kyoto, 604-8203, Japan", "cuisine": "Sushi", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 35.008622, "longitude": 135.756882, "phone": "+81752213848", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushizen", "description_en": "Standing in the kitchen is the second-generation chef and his son. Protecting the reputation of their restaurant as a family, father and son carry the torch for future generations. Guests’ eyes are drawn to the chirashizushi heaped with lashings of seafood. Sushi pieces brushed with sweet eel sauce are smothered in thin omelette cut into strips; this arrangement is both beautiful and practical, as it prevents the fish from drying. Oshizushi of pike conger and conger eel, futomaki stuffed with dried gourd strips and parsley are standard fare. Here the good things never change." }, { "slug": "jiang-nan-chun", "name": "JIANG NAN CHUN", "city": "Osaka", "address": "37F, Four Seasons Hotel Osaka, 2-4-32 Dojima, Kita-ku, Osaka, 530-0003, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.696215, "longitude": 135.493536, "phone": "+81666768591", "website": "https://www.jiangnanchun-osaka.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/jiang-nan-chun-1242585", "description_en": "Jiang Nan Chun, meaning ‘springtime in Jiangnan,’ is borrowed from a four-line poem of the Tang dynasty. The chandelier with its plum motif symbolically echoes this poem of early spring. From its perch on a high floor of a tall building, the restaurant offers sweeping views of the Osaka cityscape. The chef, a native of Hong Kong, exercises his talents in traditional Cantonese cuisine. Deferring to yum cha tradition, dim sum is served at lunchtime only. Seasonal fare, served prix fixe only, is a delight." }, { "slug": "teppanyaki-wajo", "name": "Teppanyaki WAJO", "city": "Osaka", "address": "12F, The St. Regis Osaka, 3-6-12 Hommachi, Chuo-ku, Osaka, 541-0053, Japan", "cuisine": "Teppanyaki", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.683411, "longitude": 135.501307, "phone": "+81661055659", "website": "https://www.wajo.stregisosaka.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/teppanyaki-wajo", "description_en": "This is teppanyaki mixed with the essence of French cuisine and refined. Appetisers showcase modern creations, prepared with seasonal mood in mind. A double sauce of soy sauce and red wine transforms wagyu steak into an evolution of flavour. Overseeing the kitchen is Ryuta Izuka, the chef back when Joël Robuchon introduced teppanyaki dishes here. Enjoy the action in the kitchen, the sounds, the aromas, and the conversation." }, { "slug": "brasserie-regine", "name": "Brasserie RÉGINE", "city": "Osaka", "address": "1F, The St. Regis Osaka, 3-6-12 Hommachi, Chuo-ku, Osaka, 541-0053, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.683505, "longitude": 135.501263, "phone": "+81661055659", "website": "https://www.regine.stregisosaka.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/brasserie-regine", "description_en": "Casual French dining in St. Regis Hotel Osaka, where prix fixe menus change with the seasons. Supervising the cuisine is the chef from Ryuzu in Tokyo. Classic techniques meet a simple, modern décor and a deep respect for French tradition is reflected in the emphasis on quality ingredients. The house features a spacious interior, mosaic floor and outdoor terrace—de rigueur for a brasserie." }, { "slug": "tempura-mizuki", "name": "Tempura Mizuki", "city": "Kyoto", "address": "B1F, The Ritz-Carlton, Kyoto, 543 Hokodencho, Nakagyo-ku, Kyoto, 604-0902, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.013704, "longitude": 135.770876, "phone": "+81757465522", "website": "https://mizuki.ritzcarltonkyoto.com/tempura-mizuki", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tempura-mizuki", "description_en": "Ingredients are presented before frying begins: vegetables from Takagamine and Shūgakuin, seafood from Awaji and Shizuoka. Safflower oil is used to achieve a light tempura coating. While some items, such as shrimp and conger eel, are fried on their own, other items are ingeniously paired, such as sesame tofu with sea urchin, wagyu with perilla leaf, and egg yolk with caviar. Gracious hospitality accompanies." }, { "slug": "benoit-2", "name": "Benoit", "city": "Kyoto", "address": "The Hotel Seiryu Kyoto Kiyomizu, 2-204-2 Kiyomizu, Higashiyama-ku, Kyoto, 605-0862, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.997112, "longitude": 135.779255, "phone": "+81755410208", "website": "https://www.benoit-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/benoit-1205404", "description_en": "Curated by Alain Ducasse, the Benoit chain spreads the bistro charm beloved of Parisians to locations that span the globe, anchored by its flagship in Paris. A soaring glass wall commands views of Yasaka Pagoda. The modern interior, appointed with antique silverware and furniture, is a harmonious fusion of old and new. Prix fixe is the rule here; classic French cuisine prepared with a modern sensibility from appetiser to dessert." }, { "slug": "tempura-hanagatami", "name": "TEMPURA HANAGATAMI", "city": "Osaka", "address": "5F, The Ritz-Carlton, Osaka, 2-5-25 Umeda, Kita-ku, Osaka, 530-0001, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.698397, "longitude": 135.492641, "phone": "+81663437020", "website": "https://hanagatami.ritzcarltonosaka.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/tempura-hanagatami", "description_en": "Boxed sea urchins, foods from both land and sea, and tempura to start. The tempura, fried in blended oil, is light and airy. The secret is in the batter: to reduce gluten, wheat flour is chilled to below freezing before frying. One inventive dish is tempura of sea urchin and nori seaweed. Combinations are delightful, including eel grilled without seasoning then brushed with wasabi, and Orient clams dressed with pepper flowers." }, { "slug": "toki-2", "name": "TOKI", "city": "Kyoto", "address": "1F, Hotel The Mitsui Kyoto, 284 Nijo Aburanokojicho, Nakagyo-ku, Kyoto, 604-0051, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.013377, "longitude": 135.753391, "phone": "+81754683166", "website": "https://www.hotelthemitsui.com/kyoto/restaurants-bar/toki/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/toki-1210400", "description_en": "Water from Kyoto’s Fushimi district supports TOKI’s contemporary cuisine. In accordance with its concept, that ‘fond’ equals ‘dashi’, the restaurant harmonises elements from France and Japan. A wide range of dashi are used: vegetable, fish, meat. The chef brings out the flavour of each ingredient, such as pairing duck meat with duck dashi. Western and Japanese ingredients are combined into new harmonies, including salmon with sweet, white Kyoto-style Saikyo miso and foie gras with sake lees." }, { "slug": "mato", "name": "MATO", "city": "Osaka", "address": "2F, 3-11-7 Temma, Kita-ku, Osaka, 530-0043, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.695762, "longitude": 135.515145, "phone": "+817014206758", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/mato", "description_en": "‘Mato’ means a fascinating city that fuses East and West, ancient and modern, and changes almost like magic. MATO was founded by two women with Shanghai heritage, and the name celebrates those roots of that classic ‘mato’. The prix fixe menu features traditional fare from various regions of China, assembled with a balanced diet in mind. Seasonal Japanese ingredients are incorporated in dishes which are given a modern touch. To deepen your knowledge of Chinese culinary culture, ask for the Chinese tea pairings." }, { "slug": "osteria-ottanta-sette", "name": "Osteria Ottanta Sette", "city": "Osaka", "address": "4-1-11 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.696483, "longitude": 135.505385, "phone": "+81663609508", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/osteria-ottanta-sette", "description_en": "Franciacorta is a sparkling wine from Italy’s Lombardy region. The couple who run this osteria used to run one back in Italy and now offer both Lombardy wines and cuisine. Dishes are faithful to tradition: risotto is made with Carnaroli rice; pasta is served al dente. The number ‘87’ in Italian is ‘ottanta sette’. This is a play on the phrase ‘ho tanta sete’, meaning ‘I’m thirsty’. Wet your whistle on some Italian bubbly." }, { "slug": "sushi-imagine", "name": "sushi imagine", "city": "Kyoto", "address": "442 Tachibanacho, Shimogyo-ku, Kyoto, 600-8044, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.000792, "longitude": 135.766336, "phone": "+815017211060", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-imajine", "description_en": "The name means ‘making the most of the moment’. The chef is a kitchen team of one, pouring his passion into all things sushi. Side dishes are prepared with attention to modulations in flavour that keep the sake flowing. Use of red vinegar to make sushi rice reflects experience in Tokyo. Nigiri are moulded to place the main ingredient front and centre. Fish is thick-cut, sushi rice restrained in quantity. From start to finish, the chef’s determination to satisfy with fish in season shines through." }, { "slug": "wagyuchugokusai-kumanohanare", "name": "Wagyuchugokusai Kumanohanare", "city": "Osaka", "address": "1-4-4 Dojimahama, Kita-ku, Osaka, 530-0004, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.695729, "longitude": 135.49698, "phone": "+81664536070", "website": "https://www.qraud.com/brand-list/ichijuku/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/wagyuchugokusai-kumanohanare", "description_en": "In this Chinese restaurant, Japan’s famous wagyu beef is the star. ‘Wagyu Chugoku-sai’ means ‘Chinese cuisine made with wagyu’, and the restaurant has created unique prix fixe offerings with that theme. The chef, who has studied Japanese cuisine, draws on extensive experience to challenge tradition. Ingredients at their peak are woven into the menu to capture a sense of each season. Char-grilled chateaubriand is wrapped in Peking duck pancakes. Building on Chinese techniques, the cuisine weaves Japanese and Western influences to create its own new and unique style of Chinese cooking." }, { "slug": "hanhan", "name": "Hanhan", "city": "Kyoto", "address": "7-2 Shogoin Higashijiryocho, Sakyo-ku, Kyoto, 606-8394, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.01536, "longitude": 135.773283, "phone": "+81757548224", "website": "https://hanhan-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hanhan", "description_en": "The name means ‘half and half’, as the omakase set menu features half meat and half vegetables. Following kappo and sushi apprenticeships, the chef was inspired to try some unique takes on meat dishes, substituting kaiseki fish dishes with beef, pork, chicken and other meats. Chicken wings stuffed with enoki mushrooms wrapped in kombu and norimaki of Chinese yam showcase practised skill and imaginative licence in equal measure." }, { "slug": "ristorante-dono", "name": "ristorante DONO", "city": "Kyoto", "address": "2F, 62 Okazaki Enshojicho, Sakyo-ku, Kyoto, 606-8344, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": true, "latitude": 35.011584, "longitude": 135.782369, "phone": "+815018083110", "website": "https://dono-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ristorante-dono", "description_en": "The dining room overlooks the torii gate of Heian Shrine. Dono means ‘sharing with others what is given’, encapsulating gratitude for the bounty of nature and the seasons. In Italy, the chef learned the importance of taking pride in the fruits of the good earth, and he delights in tilling his own fields, raising vegetables and gathering edible wild plants in hill and dale. The chef, second son of the owner of Sojiki Nakahigashi, joins his father in protecting the food culture of the Kyoto region and carrying on the spirit of Italy." }, { "slug": "torisho-sai", "name": "Torisho sai", "city": "Kyoto", "address": "237 Daimonjicho, Nakagyo-ku, Kyoto, 604-8315, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.010691, "longitude": 135.749828, "phone": "+81753842288", "website": "https://torisho-sai.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/torisho-sai", "description_en": "Both charcoal and wood flames are in this restaurant’s arsenal. These ancient heat sources draw out the deliciousness of the free-range Hinai-jidori chicken. The meat is rested in a curing house, judiciously draining moisture to concentrate the flavour. Service begins with a single skewer of breast meat, the better to showcase the poultry’s delicious taste. The chef’s credo is ‘A lifetime in skewering, a lifetime in grilling’. Skewers are built in an inverted triangle, a form that pleases the eye and crystallises knowledge and skill." }, { "slug": "sushidokoro-shin", "name": "Sushidokoro SHIN", "city": "Osaka", "address": "7-12-14 Tenjimbashi, Kita-ku, Osaka, 531-0041, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.714024, "longitude": 135.511115, "phone": "+81663521139", "website": "https://www.sushidokoro-shin.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushidokoro-shin", "description_en": "The chef set his sights on becoming a sushi chef while still in primary school. His family was in the fishing business, so he admired the work of sushi chefs and began by imitating it at home. Restless curiosity supported him in developing a distinctive approach to the craft. For nigirizushi, he focused on techniques for resting and marinating sushi pieces. With an unerring eye for the nature of each fish type, he chooses red-vinegared or white-vinegared sushi rice depending on the fish. The menu interweaves side dishes and nigiri for variation, heightening guests’ sense of anticipation." }, { "slug": "rivi", "name": "RiVi", "city": "Osaka", "address": "1-16-28 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.68719, "longitude": 135.493928, "phone": "+81661366830", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/rivi", "description_en": "Drawing from experience in Italian and French cuisine as well as pastries, RiVi creates a genre-less cuisine. It is a dialogue between Japanese cuisine, the influence of the chef’s birth and upbringing, and the Western cultures he admires. As his craft is always evolving, he has no standard dishes. The theme of the first half of the prix fixe menu is a celebration of all things Osaka. The meal finishes with seasonal mixed rice because he wants his guests to taste it with the bowl in their hand. Crockery created by an artisan adds beauty to the presentation." }, { "slug": "sennarizushi", "name": "Sennarizushi", "city": "Osaka", "address": "5-5-13 Sugahara, Higashiyodogawa-ku, Osaka, 533-0022, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.740059, "longitude": 135.518416, "phone": "+81663227799", "website": "https://sennarisushi.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sennarizushi", "description_en": "Until the previous generation, the shop had focused on sushi deliveries, but the current owner transformed it into a sushi restaurant. He changed the sushi, too, reflecting his training in the Edomae style. Sushi is served omakase style, but the chef also picks up on guests’ preferences and chooses pieces accordingly; if the guest likes to drink, he increases the number of small dishes that go well with sake. Seafood items from Osaka Bay, such as sea bream, sand shrimp, and egg cockle, are woven into the mix. Sushi is formed using red-vinegar rice." }, { "slug": "chiso-aida", "name": "Chiso Aida", "city": "Kyoto", "address": "294 Benzaitencho, Nakagyo-ku, Kyoto, 604-0093, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.01601, "longitude": 135.756432, "phone": "+81756009840", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/chiso-aida", "description_en": "Drawn by the elegance of Kyoto cuisine, the chef polished his skills in the city’s geisha quarter and keeps creative flourishes to a minimum. In spring he serves simmered bamboo shoots; in summer, herring with eggplant; in autumn, pike conger with matsutake mushrooms; and in winter, steamed fish with grated turnip. Signature dishes of the ancient capital reassure you that you’ve come to the right place. In a pleasant twist, diners can choose the ingredients for takikomi-gohan. Their motto is ‘Continuity is Strength’, capturing their single-minded devotion to culinary excellence." }, { "slug": "takoyakushi-furukawa", "name": "Takoyakushi Furukawa", "city": "Kyoto", "address": "300 Ichirenshacho, Nakagyo-ku, Kyoto, 604-8146, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.006242, "longitude": 135.76044, "phone": "+818071062486", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/takoyakushi-furukawa", "description_en": "At the entrance is a branch of an izakaya chain, but walk through it to the back to find the sign and shop curtain for Takoyakushi Furukawa. The meal unfolds from the drawing of dashi stock, ensuring that you experience the beguiling aroma and taste of the basic clear stock. The menu is extensive, presenting the flavours of the season a little at a time. The meal wraps up with a rice dish such as white rice, takikomi-gohan or zosui. No effort is spared in expressing passion and pride in each dish." }, { "slug": "miyagawacho-tensho", "name": "Miyagawacho Tensho", "city": "Kyoto", "address": "4-300-5 Miyagawasuji, Higashiyama-ku, Kyoto, 605-0801, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.999902, "longitude": 135.771021, "phone": "+81757083356", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/miyagawacho-tensho", "description_en": "An omakase feast of tempura and other delights of Japanese cuisine. Guided by his experience at a restaurant with attached inn, the chef starts the meal with sashimi and soup dishes before proceeding to tempura. To bring out their natural aroma, the pieces are lightly battered and deep-fried in pale soy oil. Perennial favourites such as shrimp and whiting are interspersed with creative items like scallops dressed with caviar. Kakiagedon of an all-in-one shrimp and vegetable tempura blend served atop white rice brings down the curtain." }, { "slug": "sushi-enishi", "name": "Sushi Enishi", "city": "Osaka", "address": "11-1 Kurosakicho, Kita-ku, Osaka, 530-0023, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.707844, "longitude": 135.508982, "phone": "+81642567255", "website": "https://www.sushi-enishi.com", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-enishi", "description_en": "The chef learned Japanese cooking at his childhood home, a restaurant with attached inn; destiny led him down the path of the sushi master. Fish is from the markets of Temma and Kizu. Dashi soup stock is drawn from kombu kelp and dried bonito flakes; the addition of vegetables stems from his experience in other disciplines of Japanese cuisine. To modulate the flavours, sushi topping temperatures are varied and the tartness of citrus is used. The service is an experience of a lifetime, even if you’re a first-time guest. The shop’s name, enishi, or ‘connection’, signals the importance the chef places on human relationships." }, { "slug": "masumasu-masuda", "name": "Masumasu Masuda", "city": "Kyoto", "address": "187-1 Hisashicho, Kamigyo-ku, Kyoto, 602-8236, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.02563, "longitude": 135.749475, "phone": "+81753668273", "website": "https://masumasumasuda.com", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/masumasu-masuda", "description_en": "The name combines the owner’s surname, Masuda, with an expression meaning ‘more and more’, in prayer that, through the family’s mutual support, the restaurant will prosper. The menu skews strongly towards the foodstuffs of Tochigi Prefecture, where the chef was born and raised. It changes monthly, variously including vegetables in season, trout raised by a friend of the chef in Nikko and served as oshizushi, and Tochigi wagyu beef. Rice cooked on a hearth is sourced in Tochigi as well. You’ll come to love it ‘more and more’." }, { "slug": "komatsu-cucina-italiana", "name": "Komatsu Cucina Italiana", "city": "Kyoto", "address": "557 Motohyakumambencho, Kamigyo-ku, Kyoto, 602-0953, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.026302, "longitude": 135.753432, "phone": "+81752853696", "website": "https://www.komatsu-cucina-italiana.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/komatsu-cucina-italiana", "description_en": "Shinji Ishida refurbished a restaurant formerly run by his grandmother, whose family name lives on in the shop’s name. The chef feels affection for his roots and home region. Vital to each prix fixe meal is the ambience of the season. He creates dishes that remind us we’re in Kyoto through combinations of fresh seasonal ingredients. The course features two pasta dishes—one using dry noodles and the other, handmade. Dishes are cooked and seasoned just right to express the flavours of ingredients directly and honestly." }, { "slug": "kaminoza", "name": "KAMINOZA", "city": "Osaka", "address": "3-1-25 Nonimbashi, Chuo-ku, Osaka, 540-0011, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.681346, "longitude": 135.51166, "phone": "+81669427190", "website": "https://kaminoza.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kaminoza", "description_en": "Love of cooking, attentiveness to guests: the spirit of gratitude is etched in the restaurant’s name, which means ‘gathering of the gods’. The chef recreates traditional Japanese dishes and serves them on vessels by modern ceramic artists, expressing the Japan of today. His process for drawing dashi for soup resembles that of a coffee drip; to preserve the natural flavour, the only seasoning is salt. Meticulous food preparation and attentive service say ‘thank you’ better than any words." }, { "slug": "kirari", "name": "Kirari", "city": "Osaka", "address": "7-1-49 Tanimachi, Chuo-ku, Osaka, 542-0012, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.673361, "longitude": 135.51743, "phone": "+81667110668", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kirari", "description_en": "The owner-chef loves the heating power of bincho charcoal from the Kishu region. Unsurprisingly, his omakase set menu showcases the appeal of charcoal grilling. Decoratively arranged sashimi are scorched; the coating of fried foods is broiled to wreathe them in fragrant smoke. Char-grilled wagyu beef borrows an idea or two from sukiyaki; for a one-of-a-kind taste sensation, dunk it in egg yolk and a dipping sauce made from sukiyaki stock. The restaurant’s name means ‘a flash of brilliance’—an apt summation of the imagination of the owner-chef." }, { "slug": "shunten-shin", "name": "Shunten Shin", "city": "Osaka", "address": "3-8-10 Ueshio, Tennoji-ku, Osaka, 543-0002, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.665574, "longitude": 135.516878, "phone": "+818024713998", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/shunten-shin", "description_en": "For this owner-chef, the tempura must have a refined aroma and not be oily, so the batter is applied thinly and the cooking oil used is mainly sesame and corn oil. Red aubergine is not soaked with oil all the way through, to preserve its vibrant juiciness. Asparagus tips and stalks are served at different times, calculated to ensure the right firmness for each. The most famous among them is the bowl of rice topped with tempura made from egg yolk, and raw uni." }, { "slug": "sushi-kawano", "name": "Sushi Kawano", "city": "Kyoto", "address": "72-8 Shimogamo Higashihangicho, Sakyo-ku, Kyoto, 606-0824, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.044146, "longitude": 135.766825, "phone": "+81757014867", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-kawano", "description_en": "Sushi Kawano stands in a residential area of Kitaoji. Deeply impressed by the craft of Edomae sushi, the owner taught himself the art. The shari rice, seasoned with akazu and salt, is served on the warm side. His careful study is reflected in toppings such as pan-seared tilefish and marinated yellowtail. The nigiri are on the smaller side so guests can enjoy a wider variety of toppings. Lunch is omakase only; in the evening, sushi can be ordered by the piece, with a wide selection of à la carte dishes as well." }, { "slug": "gion-senryu", "name": "Gion Senryu", "city": "Kyoto", "address": "227-3 Nishinocho, Higashiyama-ku, Kyoto, 605-0088, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.006397, "longitude": 135.77373, "phone": "+81755419679", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-senryu", "description_en": "Service consists of tempura and decoratively arranged sashimi in season, with guests’ favoured tempura items added as desired – the relaxation of leaving the menu to the chef combined with the joy of choosing. The head chef is a vegetable expert, so the list of vegetables is extensive. As with wine pairings, sauces are sometimes chosen to suit particular tempura items. Rice is freshly cooked in an earthenware pot. Tendon (rice topped with tempura) and Tencha (rice served in a tea broth often with tempura) can both be enjoyed a little at a time." }, { "slug": "gion-mamma", "name": "Gion Mamma", "city": "Kyoto", "address": "347-108 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.004949, "longitude": 135.775794, "phone": "+81755258567", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-mamma", "description_en": "As an apprentice, the chef learned to treat ingredients with respect. Focusing on the perfect charcoal flame to deliver unadorned deliciousness comes naturally to him. Seasonal flavours such as bamboo shoots in spring, sweetfish in summer, Pacific saury in autumn and duck in winter are grilled on a big sunken hearth. To ensure that guests can enjoy the cuisine they love, the chef offers choices from the menu in the evening. ‘Manma’ means ‘just as it is’— every dish is faithful to its inherent flavours." }, { "slug": "hozan", "name": "Hozan", "city": "Osaka", "address": "3-13 Higashikozucho, Tennoji-ku, Osaka, 543-0021, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.667767, "longitude": 135.522602, "phone": "+81667777498", "website": "https://hozan-osaka.com", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/hozan", "description_en": "Hozan’s allure lies in its menu’s exhaustive range of fish dishes. Having apprenticed at a seafood restaurant, the owner-chef is a master of fish preparation. Fresh and aged fish are handled differently, conveying all the depth and subtlety of their flavours. The meal begins with a seafood iimushi (mochi rice steamed with toppings). For soups, the dashi stock is drawn from the seafood, modulating the flavour. Keen that every guest should enjoy to their heart’s content, Hozan offers rice in earthenware pots as a choice of white rice or fish takikomi-gohan." }, { "slug": "le-caneton", "name": "Le Caneton", "city": "Osaka", "address": "2-6-23 Uehommachinishi, Chuo-ku, Osaka, 542-0062, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.674065, "longitude": 135.518023, "phone": "+81667611717", "website": "https://www.le-caneton.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/le-caneton", "description_en": "The name is French for ‘duckling’, reflecting the chef’s passionate pursuit of duck and foie gras cuisine. He places the accent on prix fixe, the better to ensure perfection in each dish. Playful amuse-bouche are dramatically presented on a high-tea stand. For the main course, Osaka duck is naturally de rigueur. His wife, the pâtissière of the establishment, flexes her talents in the dessert department." }, { "slug": "yakitori-matsuri", "name": "Yakitori Matsuri", "city": "Osaka", "address": "2-2-33 Dojima, Kita-ku, Osaka, 530-0003, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.69735, "longitude": 135.494939, "phone": "+81664597785", "website": "https://yakitori-matsuri.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/yakitori-matsuri", "description_en": "The restaurant stands on the site of Yakitori Ichimatsu, the restaurant where the chef apprenticed, hence the name – a word formed by taking one character from Ichimatsu and one from the word meaning ‘hometown’. The omakase menu begins with flavour-rich chicken ham. Seasoning shifts from salty to sweet dipping sauce, offering a variation from light to rich flavours. Yakitori chicken is delicate, gauged according to the size of the chunks when bitten and the texture on the teeth." }, { "slug": "la-kanro", "name": "La Kanro", "city": "Osaka", "address": "3-9 Tenjinnishimachi, Kita-ku, Osaka, 530-0045, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.694647, "longitude": 135.509829, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-kanro", "description_en": "Presentation sparkles with colour here as the chef skilfully weaves in flowers and herbs and decorates his plates with sauces of vegetable and spices. Combo platters of appetisers, garnished with flowers, beguile the senses. Trying out a departure from normal French practice, meat dishes are stripped of garnishes. Prix fixe menus change monthly and the chef repeatedly updates his menus." }, { "slug": "kushikatsu-daibon", "name": "Kushikatsu Daibon", "city": "Osaka", "address": "5F, 4-7-7 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Kushiage", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.696647, "longitude": 135.503801, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kushikatsu-daibon", "description_en": "This restaurant opened with a mission: to preach the gospel of kushikatsu, a beloved Osaka speciality of deep-fried meat, vegetables or seafood on a skewer, to a wider world. ‘Daibon’ is a mashup of the owner-chef’s name and the shop where he apprenticed; the sign was hand-lettered by the mentor himself. A devoted lover of fish, the chef makes seafood the star of his kushikatsu prix fixe. His tiger prawn, a standard item, is fried rare to draw out its sweetness. His motto, another gift from his mentor, is ‘Craft, Character, and Passion’. The skill of the kushikatsu gourmet shines in his cheerful demeanour and devotion to his craft." }, { "slug": "naniwaryori-satou", "name": "Naniwaryori Satou", "city": "Osaka", "address": "1-1-11 Doshin, Kita-ku, Osaka, 530-0035, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.69995, "longitude": 135.517394, "phone": "+818024669393", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/naniwaryori-satou", "description_en": "The chef honed his skills at a Naniwa (Osaka-style) kappo. The restaurant’s name, ‘Satou’, adds a kanji for the ‘u’ to his surname, Sato, in homage to the shop where he apprenticed. The long Japanese menu is written right-to-left, like a scroll. His speciality, passed down from his mentor along with his cherished serving bowls, is ‘Tenjin Kobai Mushi’, savoury egg custard prepared with dried-plum broth and finished with a delicate plum glaze. The chef prides himself on his quick thinking in picking up guests’ preferences. An heir to the spirit and skills of Osaka cuisine." }, { "slug": "oryori-nonohara", "name": "Oryori Nonohara", "city": "Osaka", "address": "7-17-11 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.699733, "longitude": 135.48489, "phone": "+81676501955", "website": "https://www.oryori-nonohara.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/oryori-nonohara", "description_en": "The restaurant weaves the culture and traditional ceremonies of Japan into its menu. In the seventh lunar month, to celebrate Tanabata, the Star Festival, wanmono is served in lacquer bowls featuring the Milky Way in powdered precious metal. Other tableware also reflects the seasons. One wanmono item features a pairing of hamo and samatsu mushroom in a dish that recalls the tale of Hikoboshi and Orihime: the stars Altair and Vega, two lovers destined to meet but once a year. Sweets include umegae mochi, from Dazaifu Tenmangu Shrine in Fukuoka. Tea from the Yame area of Fukuoka is served in homage to the chef’s hometown." }, { "slug": "optimo", "name": "Óptimo", "city": "Osaka", "address": "2-6-6 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "Spanish", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.693828, "longitude": 135.485915, "phone": "+81644009113", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/optimo", "description_en": "‘Óptimo’ means ‘best’ or ‘ideal’. With the warmth of its interior and service, the restaurant aims to be the best place for guests to dine. The diverse range of dining styles—tapas, à la carte, prix fixe—aims to ensure the ideal experience for each guest. Favourites here include a richly flavoured gratin of crab and callos, which is a stew of simmered honeycomb tripe and beans. Rice dishes simmered in a savoury broth, such as ‘arroz meloso’ and ‘arroz caldoso’, are also crowd-pleasers." }, { "slug": "ryoriya-kanemitsu", "name": "Ryoriya Kanemitsu", "city": "Kyoto", "address": "368 Shijocho, Shimogyo-ku, Kyoto, 600-8441, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.002674, "longitude": 135.756584, "phone": "+81757440265", "website": "https://www.ryoriya-kanemitsu.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ryoriya-kanemitsu", "description_en": "The beams of a merchant townhouse frame a soaring atrium with table seating. As conversation sparkles around the tables, the chef focuses squarely on his cooking, showing the respect for ingredients he learned as an apprentice. The chef visits farmers in Takagamine and Kamigamo, feeling the seasons in his bones as he carefully selects his veggies. Seafood is char-grilled and garnished with vegetables. Presentation is simple, yet the chef’s unique stamp on the fare is unmistakable." }, { "slug": "isoyama", "name": "Isoyama", "city": "Kyoto", "address": "212-3 Nabeyacho, Nakagyo-ku, Kyoto, 604-8015, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.005038, "longitude": 135.770983, "phone": "+818040149976", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/isoyama", "description_en": "Light streams from a small sign in a Pontocho back alley. Inside the cozy interior popular tunes from the Showa era play, creating a pub atmosphere. The omakase set menu is a series of numerous small plates and bowls. Sushi of vinegared mackerel, simmered octopus and roast duck are products of izakaya training, while soups and char-grilled items bring kappo experience to bear. Grilled fish is paired with shuto (pickled and seasoned fish entrails) and konowata (salted sea cucumber entrails) paste, carefully chosen for their affinity with sake." }, { "slug": "takeda", "name": "Takeda", "city": "Osaka", "address": "2F, 2-1-6 Tsuriganecho, Chuo-ku, Osaka, 540-0035, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.688194, "longitude": 135.51402, "phone": "+818031643589", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/takeda-1216714", "description_en": "Indigo-dyed norens are a traditional craft of Tokushima. Indigo blue is the keynote colour of chairs and trays as well, symbolising Tokushima and declaring the chef’s birthplace. Seafood arrives from fishermen in Naruto and Minami. Vegetables and soy sauce are also specially sourced, and the brand-name citrus fruit is a point of pride. Soba-gome jiru porridge is hometown cooking prepared with buckwheat seeds and vegetables. Be sure to try the Nyumen, made with Handa somen. In Osaka, the city of the chef’s apprenticeship, he showcases the charms of his hometown." }, { "slug": "tempura-fukana", "name": "Tempura Fukana", "city": "Osaka", "address": "B1F, 2-1-25 Dojima, Kita-ku, Osaka, 530-0003, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.696362, "longitude": 135.494196, "phone": "+81666908278", "website": "https://tempura-fukana.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/tempura-fukana", "description_en": "Helping his mother with the cooking as a little boy was the chef’s gateway into the world of Japanese cuisine. He learned the craft at a hotel, where he was entrusted with tempura; later he went independent, fulfilling his dream. The sign was written by his mother, a calligraphy instructor. The chef’s aim is to serve tempura so light, you wouldn’t know it’s deep-fried. Pieces are lightly coated and aromatic when fried. Points of pride include tempura using sea urchin and nori, as well as wagyu beef fillet wrapped in perilla leaf." }, { "slug": "etto", "name": "Etto", "city": "Kyoto", "address": "47 Daikokuyacho, Kamigyo-ku, Kyoto, 602-8055, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.021511, "longitude": 135.753727, "phone": "+815017217448", "website": "https://e-tto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/etto-1216574", "description_en": "Etto is Italian for ‘intimacy’. It’s hard to tell where the counter ends and the open kitchen begins, so guests and chef become entwined in a single, intimate space. Italian cuisine is accented by Japan’s four seasons. Antipasto misto, served on a Kiyomizu-yaki platter and strewn with leaves of the season, has a hassun sensibility. Five small dishes of salty and sour morsels keep the wine flowing." }, { "slug": "nishijin-hashimoto", "name": "Nishijin Hashimoto", "city": "Kyoto", "address": "109 Kanzecho, Kamigyo-ku, Kyoto, 602-8441, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.03101, "longitude": 135.748777, "phone": "+81752034813", "website": "https://www.nishijin-hashimoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nishijin-hashimoto", "description_en": "A baseball fanatic since his youth, behind the counter the chef demonstrates the strength of will he developed on the baseball diamond. His favourite expression, then and now, is ikkyu nyukon: pour your heart and soul into every pitch. To broaden his menu, he prepares sushi and soba himself. The famous gomadofu is paired with pureed soup of vegetables in season. The proprietress’ handmade sweets make diners feel welcome and the couple’s genuine desire to make every customer happy is palpable." }, { "slug": "oryori-maeshiro", "name": "Oryori Maeshiro", "city": "Kyoto", "address": "234 Owaricho, Nakagyo-ku, Kyoto, 604-0934, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.01254, "longitude": 135.765853, "phone": "+81757481087", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/oryori-maeshiro", "description_en": "In the Kyoto dialect, ‘monmona-ryori’ means ‘as it is’. As with ‘kinari-ryori’ in Osaka, fussy over-preparation is avoided. The Osaka-apprenticed chef takes to heart the words of his mentor: ‘light, sweet and deep’, and let the ingredients do the talking. Though the custom at a Kyoto kappo is to do the cooking in the back, here the chef displays all his skills for guests to see." }, { "slug": "yamaji-yosuke", "name": "Yamaji Yosuke", "city": "Kyoto", "address": "570-151 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.002646, "longitude": 135.775698, "phone": "+81755618001", "website": "https://www.yosukeyamaji.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/yamaji-yosuke", "description_en": "Yamaji Yosuke prizes originality, paying homage to French cuisine while blazing his own trail in gastronomy. Yamaji named his shop after himself to assert that individuality. His apprenticeship in France gave him a precious opportunity to build relationships with chefs from all over the world, learning about the cuisines of Italy, the Middle East, China and more. The squid carbonara recalls a co-creation with a chef in Paris." }, { "slug": "shimmachi-adachi", "name": "Shimmachi Adachi", "city": "Osaka", "address": "3-8-10 Shimmachi, Nishi-ku, Osaka, 550-0013, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.677072, "longitude": 135.488887, "phone": "+81677084127", "website": "https://www.shinmachi-adachi.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/shimmachi-adachi", "description_en": "The chef weaves the culture of everyday Japanese life, including events such as New Year, the setsubun bean-scattering ceremony and the Doll Festival, into his creations. The practices of each event are explained on the menu, so that ancient customs may never be forgotten. Each season is honoured with its proper ingredients, as well as serving-ware decorations and arrangements based on seasonal themes. At the harvest moon, cuisine is served on lacquerware bowls decorated with images of susuki (Silvergrass) and plates bearing harvest motifs such as rabbits and the moon, and garnished with ears of susuki." }, { "slug": "utsubohommachi-gaku", "name": "Utsubohommachi Gaku", "city": "Osaka", "address": "1-14-15 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.68459, "longitude": 135.495405, "phone": "+81664793459", "website": "https://www.utsubo-gaku.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/utsubohommachi-gaku", "description_en": "The chef cultivated his free-ranging creativity at a Naniwa kappo, his genial customer service at a bistro. His creative flair is on full display in his combinations of ingredients. Pairings such as sweetfish with peach, barracuda with persimmon, and Spanish mackerel with apple marry fish of the season with the sweetness, tartness and flavour of fruit. Great care is taken to offer a wide selection of organic wines that have affinity for each offering. The chef’s philosophy is that originality must be firmly grounded in the basics, and his cuisine attests to it." }, { "slug": "kitashinchi-shien", "name": "Kitashinchi Shien", "city": "Osaka", "address": "2F, 1-7-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Yakitori", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.69736, "longitude": 135.499911, "phone": "+81663410611", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kitashinchi-shien", "description_en": "Only prix fixe menus using chicken from Kyushu, prized for its quality, richness and texture, are available. Appetisers and stews, served first, are meticulously prepared, worthy of a much more formal restaurant. Zucchini smothered in Italian cheese suggests snow-clad landscapes of purest white. Chicken wings are lightly scored to make them easier to eat. A serving of white rice brings the meal to a close." }, { "slug": "tsuneya-densuke", "name": "Tsuneya Densuke", "city": "Kyoto", "address": "84 Kannoncho, Nakagyo-ku, Kyoto, 604-0821, Japan", "cuisine": "Izakaya", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.013547, "longitude": 135.763199, "phone": "+81752553938", "website": "https://tsuneyadensuke.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tsuneya-densuke", "description_en": "The menu runs to over a hundred dishes. The policy of the restaurant is that every guest can eat what they like, in the quantity they like. Being spoilt for choice is part of the fun. The focus is on fish dishes, prepared in an izakaya style. Tilefish is served grilled or deep-fried; mackerel is marinated and offered as sashimi or roll sushi. À la carte items to accompany sake are a must here, as are beef dishes such as simmered beef with tofu and beef cutlets. A primer on the diversity of Japanese cuisine." }, { "slug": "sushiroku", "name": "Sushiroku", "city": "Osaka", "address": "4-12-22 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.697125, "longitude": 135.502972, "phone": "+81663675040", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushiroku", "description_en": "A counter of hinoki cypress in a cosy interior. The chef is a man of few words, devoting himself to the sushi he’s forming. He uses two types of sushi rice to ensure harmony between rice and sushi toppings: rice vinegar with white-fleshed fish and red vinegar with fatty cuts, for example. Soy-marinaded tuna is wrapped in nori after it is formed, in the style of tekkamaki. The basis is Edomae sushi but with respect for Kansai culture. The inventiveness of the chef’s work makes it all the more impressive." }, { "slug": "il-centrino", "name": "il Centrino", "city": "Osaka", "address": "1-2-2 Kawarayamachi, Chuo-ku, Osaka, 542-0066, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.672916, "longitude": 135.514213, "phone": "+81667625901", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/il-centrino", "description_en": "The name is a diminutive of ‘Il Centro’, in tribute to Ristorante Il Centro in Piedmont, Italy, where the chef apprenticed. What he learned was how to express hometown flavours in a modern style, taking pride in farm produce with deep roots in the land. He overlays regional cuisines with the flavours of the Japanese seasons, refining them both. The handmade pasta he learned in northern Italy especially conveys his passion. Savour flavours born of the chef’s feelings and the climates of Japan and Italy." }, { "slug": "funaokayama-shimizu", "name": "Funaokayama Shimizu", "city": "Kyoto", "address": "20-2 Murasakino Higashifunaokacho, Kita-ku, Kyoto, 603-8228, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.039073, "longitude": 135.744546, "phone": "+81752863373", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/funaokayama-shimizu", "description_en": "You’ll find this Japanese restaurant in a residential area close to Funaokayama Park. The chef draws his water from Daitokuji Temple, gets his vegetables from farmers in Takagamine, and buys ingredients from various regions at the Central Market. He chose this location so he could focus fully on his craft. To honestly convey the flavours of his painstakingly selected ingredients, the chef avoids reliance on garnishes. Stripped to the bare essentials, his fare speaks with its own clear voice." }, { "slug": "shimogamo-saryo", "name": "Shimogamo Saryo", "city": "Kyoto", "address": "62 Shimogamo Miyakawacho, Sakyo-ku, Kyoto, 606-0801, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.034174, "longitude": 135.773982, "phone": "+81757015185", "website": "https://www.shimogamosaryo.co.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/shimogamo-saryo", "description_en": "Shimogamo Saryo began as a water-wheel teahouse on the approach to Shimogamo Shrine in the late 19th century; hence the name, which means ‘Shimogamo tearoom’. Traditionally crafted accoutrements and the garden are beautiful, and the dining hall and private rooms on the upper floor afford views over the Takano River and the Hiei Range beyond. The chef advocates the principle of ‘dosan-doho’: local ingredients prepared the local way. Pamper your tastebuds with traditional Kyoto cooking." }, { "slug": "hirosawa", "name": "Hirosawa", "city": "Kyoto", "address": "183 Fudocho, Nakagyo-ku, Kyoto, 604-8215, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.006192, "longitude": 135.756155, "phone": "+81752009783", "website": "https://www.hirosawa-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hirosawa", "description_en": "The restaurant is a forum for his self-expression, so the chef named it after himself. Its modern Chinese fare incorporates elements of Japanese dishes and French techniques. Garlic is toned down to allow the aromas of ingredients to speak for themselves. Roasted pork fillet is cooked twice, sparing neither effort nor time. Hot pots, which layer the flavours of Chinese shinesāhi soup stock with seafood dashi, show imaginative flair. Plating Chinese food on Japanese vessels is a distinctive touch." }, { "slug": "niomon-mui", "name": "Niomon MUI", "city": "Kyoto", "address": "41-1 Shimmarutacho, Sakyo-ku, Kyoto, 606-8386, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.011862, "longitude": 135.773193, "phone": "+81757615230", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/niomon-mui", "description_en": "A counter kappo that is ready to serve whatever takes your fancy. The menu is crammed with the names of dishes and ingredients, and the chefs will adapt each dish to guests’ preferences. To begin, guests enjoy an assortment of appetisers as they select their meals. Ingredients change daily and are prepared simply, whether grilled, simmered or deep-fried. The meal wraps up with a variety of possibilities, including donburi, chazuke and somen noodles in soy-sauce broth. The flexibility of the chefs, who will even make you sushi if you want, is much appreciated." }, { "slug": "raiz", "name": "Raiz", "city": "Kyoto", "address": "21-4 Murasakino Kamimonzencho, Kita-ku, Kyoto, 603-8217, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.044526, "longitude": 135.748535, "phone": "+81754060735", "website": "https://raiz-restaurant.com", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/raiz", "description_en": "The chef collaborates closely with producers who have deeply impressed him. From those encounters spring recipes from vegetables grown by farmers in Nara and Kyoto. Vegetables match the fragrance of the good earth with seafood and meat, combined through Spanish techniques into simple, modern arrangements. As the name ‘Raiz’, Spanish for ‘roots’, suggests, the restaurant expresses its unique character through the deep connections it maintains with food producers." }, { "slug": "les-souvenirs", "name": "LES SOUVENIRS", "city": "Osaka", "address": "5F, 1-2-10 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.697107, "longitude": 135.497649, "phone": "+81661367900", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/les-souvenirs", "description_en": "The chef layers Japanese elements over French cuisine. Insisting on only the finest Japan-grown ingredients in season, he uses kombu dashi and soy sauce as subtle accents of flavour. The chef values knowing the people behind his produce, and deepens his ties with them, while crockery and cutlery are specially commissioned from artisans. The restaurant name is French for ‘memories’, reflecting the chef’s desire to make it a place that recalls the happiness of chatting contently around a dining table." }, { "slug": "michino-le-tourbillon", "name": "Michino Le Tourbillon", "city": "Osaka", "address": "6-9-11 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.699966, "longitude": 135.487495, "phone": "+81664516566", "website": "https://www.michino.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/michino-le-tourbillon", "description_en": "Tadashi Michino has been a driving force in Kansai’s French-restaurant community, powered by his avant-garde spirit. Michino ran a restaurant focused on vegetables before his current project, in which he partners with a biologist to explore the future of food. ‘Tourbillon’ means ‘whirlwind’. Being a chef is life itself, he says, and he is determined to always be a fresh wind that stirs up change and moves people’s souls." }, { "slug": "artisan", "name": "Artisan", "city": "Osaka", "address": "2F, 2-2-17 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.694064, "longitude": 135.486836, "phone": "+81644002767", "website": "https://artisan-osaka-paris.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/artisan", "description_en": "The meaning behind the name ‘Artisan’ is twofold. Firstly, it reflects the career of the chef, who left carpentry to take up cooking. Secondly, it denotes respect for farmers, fishermen and potters. A devoted fan of a popular Japanese manga, the chef wears its protagonist’s trademark straw hat on his back, as he sees himself in that character. Duck in pie crust, dubbed ‘Shinjidai’ (‘New Age’), resembles the prow of a pirate ship, showcasing his artistry. Humorous sensibility and skills polished in Paris shine through." }, { "slug": "otsuki", "name": "Otsuki", "city": "Osaka", "address": "1-2-4 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.694698, "longitude": 135.488661, "phone": "+819058675678", "website": "https://fukushima-otsuki.instatry.org/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/otsuki", "description_en": "Do everything to the best of your ability, his mentor taught him. The chef takes those words to heart, channelling all his skills to offer fresh-from-the-grill aromas and flavours. The menu strikes a delightful balance between seasonal fare and creative cuisine. New items are constantly added, rewarding every visit with fresh sensations. Eager to satisfy expectations, the chef caters to diners’ preferences, adjusting portions to focus on customer satisfaction." }, { "slug": "le-progres", "name": "Le progrès", "city": "Osaka", "address": "2-1-13 Dojimahama, Kita-ku, Osaka, 530-0004, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.694683, "longitude": 135.494268, "phone": "+81661365253", "website": "https://leprogres.site/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/le-progres", "description_en": "The chef and sommelier, who apprenticed at the same restaurant, opened this place together. Their aim is to present French cuisine that conveys Japan’s climate and culture. They pursue originality by applying French technique to Japanese ingredients in season. The menu is written vertically, inspired by kaiseki. Pairings with Japanese tea spring from the house’s Japanese soul. Le Progrès is a restaurant that ‘progresses’ through the passion of its two partners." }, { "slug": "wakasugi", "name": "Wakasugi", "city": "Kyoto", "address": "5 Kinugasa Gaidocho, Kita-ku, Kyoto, 603-8372, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.038033, "longitude": 135.7333, "phone": "+81756009256", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/wakasugi", "description_en": "The chef honed his skills in a wide variety of restaurant formats including ryotei, kappo, and caterer, cultivating his discernment. Lunches are omakase set menu only, while à la carte is available in the evenings, with fare running the gamut from hometown cooking to creative inspirations. Pacific herring with aubergine arrives tender, its flavours in harmony. Heshiko, or eel fermented in-house in salt and rice bran is served grilled. Potato salad of smoked salmon and herring roe stands out as a speciality. Nostalgia and novelty mingle agreeably." }, { "slug": "macua", "name": "macua", "city": "Osaka", "address": "2-2-3 Fushimimachi, Chuo-ku, Osaka, 541-0044, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.688988, "longitude": 135.505667, "phone": "+81662021129", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/macua", "description_en": "‘Macua’ is a contraction of three French words: magnifier, to make larger: cuisine; and agréable, enjoyable: cuisine that magnifies enjoyment. Amuse-gueules are enjoyed as a variety of dishes, each telling its own story. Rossini Burger, inspired by the classic dish of beef with foie gras, is a new taste sensation. Colourful dishes prepared with edible flowers engage the eye with beautiful shades and tones." }, { "slug": "kanzan", "name": "Kanzan", "city": "Kyoto", "address": "465-2 Senshojicho, Shimogyo-ku, Kyoto, 600-8076, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.000002, "longitude": 135.762813, "phone": "+81753537357", "website": "https://kanzan-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kanzan", "description_en": "Kazuma Yagi learned the spirit of devoted customer service at a succession of high-profile ryotei and ryokan. He thinks about his menus as he visits the fields of Shugakuin Imperial Villa in Kyoto. His vegetable takiawase impart the flavours of the season using the rich aroma of freshly harvested ingredients. The son of an antique store owner in Gion, Yagi also expresses the seasons through the elegant antique vessels on which he presents his dishes. Appetiser platters are served on rafts and baskets made by his own hands. Sincere devotion to details unseen by the eye underpins the cuisine here." }, { "slug": "kitashinchi-okurano", "name": "Kitashinchi Okurano", "city": "Osaka", "address": "3F, 1-3-23 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.697836, "longitude": 135.496137, "phone": "+81663413535", "website": "https://okurano.net", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kitashinchi-okurano", "description_en": "The menu, incorporating seasonal ingredients when available, changes each month. The head chef, whose passion is cuisine that sparks conversation, respects tradition while sneaking a little playfulness into his menus. Even familiar items are presented with ingenuity: the crab croquettes, for example, are suffused with the aroma of toasted crab shells to add the flavour of baked crab to the creamy fillings. The counter features sleek, modern design and five private rooms are available. Guests are graciously attended by kimono-clad staff." }, { "slug": "naniwakappo-noboru", "name": "Naniwakappo NOBORU", "city": "Osaka", "address": "1-3-12 Oyodominami, Kita-ku, Osaka, 531-0075, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.703876, "longitude": 135.490367, "phone": "+81642568473", "website": "https://www.naniwa-kappou-noboru.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/naniwakappo-noboru", "description_en": "‘Flavour first’ is the watchword at this kappo-style restaurant, where food is prepared before your eyes. The chef also serves generous helpings of smiles and conversation. Orders are placed in kaiseki fashion but varied by the mood of the day and guest preference. ‘Shinjo o hakari, ninjo wo kurau’— words from the restaurant where the chef apprenticed, serves as an exhortation to be thankful for the good fortune of providing what the diner desires. The craftsman spirit of a Naniwa (Osaka) kappo is enshrined in the name." }, { "slug": "konno", "name": "Konno", "city": "Kyoto", "address": "38 Yumiyacho, Higashiyama-ku, Kyoto, 605-0817, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.998179, "longitude": 135.772102, "phone": "+815017224531", "website": "https://kyoto-konno.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/konno", "description_en": "Smitten with the cuisine of Kyoto, the proprietor broadened his gastronomic repertoire with stints at a ryotei and kappo. He makes the extra effort to bring his guests the aroma and flavour of fresh-from-the-kitchen goodness. The preparation area is adjacent to the fry stations, minimising the distance food has to travel. ‘Takiawase’, a delicately simmered assortment of vegetables, brings out the native flavours of each ingredient, attesting to the proprietor’s experience. The friendly proprietress engages with guests, supporting her husband as he focuses on his cuisine." }, { "slug": "nishideria", "name": "Nishideria", "city": "Osaka", "address": "2F, 3-8 Temmabashikyomachi, Chuo-ku, Osaka, 540-0032, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.689829, "longitude": 135.515074, "phone": "+81668093900", "website": "https://nishideria.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/nishideria", "description_en": "The style is ‘Naniwa Italian’, Italian cuisine that highlights the charms of Osaka. Interpreting Italian cooking techniques through Kansai ingredients creates a cuisine found only here. ‘Zeppole alla Osacano’ combines a Neapolitan pastry of deep-fried dough with an Osaka takoyaki. The restaurant works with farmers to grow the vegetables it uses, adopting a food producer’s point of view. For the chef, this attitude is a way of giving something back to the region that raised him." }, { "slug": "kappo-ichikawa", "name": "Kappo Ichikawa", "city": "Kyoto", "address": "572 Ebisucho, Nakagyo-ku, Kyoto, 604-0813, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.013955, "longitude": 135.761663, "phone": "+81752233232", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kappo-ichikawa", "description_en": "The white shape on the noren represents the ‘tai no tai’, the small fish-shaped bone found at the base of the pectoral fin of a ‘tai’ or sea bream, cherished in Japan as a lucky charm. Counter service puts the skills of the chef, a veteran of kappo cuisine, on full display. The menu is filled with items learned during his apprenticeship; at times it may be possible to order a personal favourite. The sight of both first-timers and regulars enjoying themselves to their hearts’ content will make you want to keep coming back." }, { "slug": "sakaimachi-kamokura", "name": "Sakaimachi Kamokura", "city": "Kyoto", "address": "493-1 Yugaocho, Shimogyo-ku, Kyoto, 600-8077, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.999278, "longitude": 135.763254, "phone": "+81753616956", "website": "https://kyoto-kamokura.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sakaimachi-kamokura", "description_en": "The menu is written in the husband’s own hand, in light, supple brush strokes. Flavours of the season are prepared as you like them—grilled, steamed or deep-fried. Simmered dishes are his forte, with time taken to craft seasonal flavours in creations such as bamboo shoots with wakame, summer daikon, ebi-imo taro, and kaburamushi, steamed fish topped with grated turnip. ‘Kamokura’ is an amalgam of the couple’s family names; they welcome you together, offering a two-part harmony of service." }, { "slug": "ryoriya-en", "name": "Ryoriya EN", "city": "Kyoto", "address": "635-1 Sanjo Inokumacho, Nakagyo-ku, Kyoto, 604-8334, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.00771, "longitude": 135.750513, "phone": "+81753660608", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ryoriya-en", "description_en": "The shop curtain emblazoned with a large circle in a single, bold brushstroke catches the eye. The symbol echoes the restaurant’s name, ‘EN’, which means ‘circle’ or ‘connection’ in Japanese, affirming the importance of connections among people. The restaurant harvests its own vegetables thanks to close bonds with the farmers in the Kamigamo and Shugakuin Imperial Villa areas; they are picked in the morning, so always arrive vibrant and fresh. A full range of accompaniments are available to join the freshly cooked white rice, and the house makes generous use of them. With the passionate conviction that cooking reflects the person, the restaurant forms a harmonious circle with its guests." }, { "slug": "wabiya", "name": "wabiya", "city": "Kyoto", "address": "554 Sangencho, Shimogyo-ku, Kyoto, 600-8097, Japan", "cuisine": "Yakitori, Chicken Specialities", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.000238, "longitude": 135.761643, "phone": "+81757085508", "website": "https://takatsuji.wabiya.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/wabiya", "description_en": "The hearth and the wood-fired oven in the centre of the open kitchen catch the eye. The chef flexes his culinary muscles with yakitori grilled over charcoal and wood flame. Fire is manipulated to smoke the poultry, which is mainly free-range chicken and duck raised in Kyoto. While various cuts are chargrilled on skewers, larger pieces are patiently roasted over wood flame. Ramen or curry made with chicken dashi is served to close out the meal. The flavour of chicken can be enjoyed to the full." }, { "slug": "hakubi", "name": "hakubi", "city": "Kyoto", "address": "481-1 Kiyoicho, Higashiyama-ku, Kyoto, 605-0821, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.001918, "longitude": 135.778411, "phone": "+81755855327", "website": "https://hakubi-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hakubi", "description_en": "Chinese cuisine with a modern interpretation. Lifting a page from the lavish entertainment of the imperial court, hakubi populates its prix fixe menus with multiple courses of small dishes. Rice vermicelli paired with caviar and chicken wing tips wrapped in foie gras signify cuisine unafraid of incorporating Western elements. Dressings of chilli sauce and mayonnaise for shrimp set up an interesting taste comparison. A whimsical spirit pervades the fare, setting the heart racing." }, { "slug": "kappo-umetsu", "name": "Kappo Umetsu", "city": "Kyoto", "address": "347-93 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.005219, "longitude": 135.775717, "phone": "+81755310929", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kappo-umetsu", "description_en": "Kappo Umetsu offers an extensive list of à la carte dishes, the better to entertain diners. In a show of flexibility, staff cater to guests’ preferred preparation method—grilled, simmered, fried and much more. ‘Umetsu’ is the proprietor’s name, but the inclusion of ume, ‘plum’, is significant, as the shop marinates sour pickled apricots to make apricot soy sauce, which it uses to dress parboiled pike conger and beef cutlets. The proprietress in her apron and the finely coordinated service make you feel at home." }, { "slug": "zucchero", "name": "Zucchero", "city": "Kyoto", "address": "2F, 55-1 Matsuyacho, Nakagyo-ku, Kyoto, 604-0831, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.013591, "longitude": 135.762033, "phone": "+815018095335", "website": "https://zuccherokyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/zucchero", "description_en": "As a seafood wholesaler, Zucchero offers seafood dishes in abundance and having worked in both markets and kappo, the chef has learned the skills of handling fish. The menu changes daily, with an impressive lineup of seafood in season. Dishes are simple, including fare such as carpaccio, fritters and stewed tomatoes. A point of pride is that dishes arrive piping hot. Oven-baked veggies served in the pot and steaming plates of pasta testify to the chef’s passion for his craft." }, { "slug": "kurubushi", "name": "Kurubushi", "city": "Osaka", "address": "4-12 Naniwacho, Kita-ku, Osaka, 530-0022, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.707452, "longitude": 135.509675, "phone": "+81661478550", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kurubushi", "description_en": "The chef of an izakaya opened this kappo as a sister establishment. He favours items with a salty taste, the better to keep the sake flowing. Vintage Japanese serving vessels and antique Western glasses delight the eye. The meal wraps up with seasonal takikomi-gohan or curry rice—with free refills, a welcome bonus. Omakase cooking bursting with creativity—enjoy it to your heart’s content." }, { "slug": "kamado", "name": "Kamado", "city": "Osaka", "address": "4-1-11 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Contemporary, Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.696269, "longitude": 135.505298, "phone": "+81669400601", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kamado", "description_en": "A wood fire blazes in a kamado, or traditional wood-fired stove. Echoing the shop’s name, the meal begins with a bowl of freshly cooked rice straight from the kamado. The style is fusion of Italian and Japanese cuisine, with wood-fired cooking the unifying concept. The hearth is a primaeval scene of meat roasting over glowing embers, yet the flavours are distinctly contemporary. A dish of pasta wraps up the evening. Continuing the theme, the pottery on which the fare is displayed was also fired in a wood-fuelled kiln." }, { "slug": "genso", "name": "genso", "city": "Osaka", "address": "2-7-18 Inari, Naniwa-ku, Osaka, 556-0023, Japan", "cuisine": "French, Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.663737, "longitude": 135.48937, "phone": "+81665670555", "website": "https://www.genso-osaka.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/genso", "description_en": "The venue, a remodelled ironworks, exudes an industrial vibe. Guests are greeted with cuisine styled on the concept of the four elements of fire, earth, wind and water, represented on the menu by elemental symbols of ancient Greece. A platter of vegetables, each grilled with a variety of techniques, represents cuisine of the earth; soup redolent with herbs and other ingredients expresses water; and so on, with each item conceptually linked to a classical element." }, { "slug": "shunzen-kiraku", "name": "Shunzen Kiraku", "city": "Osaka", "address": "1-3-16 Tohei, Chuo-ku, Osaka, 542-0063, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.670647, "longitude": 135.518482, "phone": "+819032389696", "website": "https://www.shunzen-kiraku.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/shunzen-kiraku", "description_en": "This Japanese restaurant is in the style of a Naniwa (Osaka) kappo. The procession starts with a combination platter of seafood, vegetables and sushi. The menu ranges from grilled and simmered items that hew close to the basics to offerings with a creative spin such as bisques and frites. The chef’s greatest joy is concocting dishes that connect on an emotional level: indicate a preference and he is happy to prepare your dish the way you like it. He keeps in his heart the teaching of his mentor: the true measure of a chef is the ability to tailor each dish to the taste of the diner." }, { "slug": "washoku-iikura", "name": "Washoku Iikura", "city": "Osaka", "address": "3-7-20 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.696333, "longitude": 135.508198, "phone": "+81663146747", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/washoku-iikura", "description_en": "More than an izakaya but not quite a kappo. The addition of ‘Washoku’ to the name promises enjoyment of Japanese cuisine in a relaxed setting. Commitment to guest satisfaction shines in the extensive menu. The chef excels at grilling, simmering or deep-frying items from the extensive fish list simply, yet with ingenious touches of his own. Individual portions are modest to encourage diners to sample widely. Rice dishes, cooked in clay pots, are similarly varied." }, { "slug": "temmabashi-fujikawa", "name": "Temmabashi Fujikawa", "city": "Osaka", "address": "2-2-21 Temma, Kita-ku, Osaka, 530-0043, Japan", "cuisine": "Japanese, Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.692102, "longitude": 135.516558, "phone": "+81663604799", "website": "https://www.te-fujikawa.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/temmabashi-fujikawa", "description_en": "The uniquely elegant counter of Yoshino cedar reflects the taste of the chef. Kaiseki meals showcase the chef’s original vision. In the middle stage of his prix fixe menu, the chef offers tempura, with each piece individually deep-fried. At lunchtime, appetisers delight the eye as well as the palate; in the evening, offerings increase in number, with sharpened focus on the ingredients. As the tempo of the menu gradually rises, the diversity of skills on display in the open kitchen piques interest." }, { "slug": "sushi-yuden", "name": "Sushi Yuden", "city": "Osaka", "address": "1-27 Ikutama Maemachi, Tennoji-ku, Osaka, 543-0072, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.66637, "longitude": 135.516196, "phone": "+819034758883", "website": "https://www.sushi-yuuden.net/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-yuden", "description_en": "This is how we remember it: the chef at work behind the old-time sushi counter, in the customer’s line of sight. ‘Sushi is a traditional cuisine of Japan’, says Yuya Nishimura. True to the food culture of Osaka, which prizes freshness above all, Nishimura seeks out the finest of the catch at Kuromon Market with the eyes of a seasoned connoisseur. The ‘Yu’ in ‘Yuden’ is a Chinese character meaning ‘calm’ or ‘everlasting’. Nishimura carries on the traditions, techniques and spirit of sushi with a style indelibly his own." }, { "slug": "reine-des-pres", "name": "Reine des prés", "city": "Kyoto", "address": "537-1 Komanocho, Kamigyo-ku, Kyoto, 602-0872, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.017249, "longitude": 135.769857, "phone": "+81752232337", "website": "https://reine-des-pres.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/reine-des-pres", "description_en": "The chef’s motto is ‘Ingredients, flame, simplicity’: simple dishes, prepared with just the right flame for carefully selected ingredients. No plate has more than three ingredients, so diners know exactly what they’re eating. By drawing out honest flavours, the chef honours food producers. Kiyomizu-ware plates and bowls highlight the beauty of blank spaces, embodying an aesthetic quintessentially Kyōto. A unique approach leads to optimal results." }, { "slug": "dukkah", "name": "DuKKAh", "city": "Osaka", "address": "4-3-13 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Spanish", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.697535, "longitude": 135.505479, "phone": "", "website": "https://eiichimatumoto0321.wixsite.com/dukkah", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/dukkah", "description_en": "A counter restaurant serving the cuisine of northern Spain. After spending considerable time in Galicia and the Basque Country, the chef drew inspiration from the guardians of those regions’ culture and food. Both regions face the Bay of Biscay, so their cuisines, blessed with bounties of sea and land, are delightfully varied. Overlaying these traditions with Japanese foods such as kudzu, soba and green pepper flower creates expressions of unique character. A marriage of Spanish local cuisine with Japanese ingredients." }, { "slug": "kitashinchi-fukutatei-the-ukai", "name": "Kitashinchi Fukutatei The UKAI", "city": "Osaka", "address": "B1F, 1-11-19 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Steakhouse", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.698021, "longitude": 135.499116, "phone": "+81663418588", "website": "https://bliss-dining.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kitashinchi-fukutatei-the-ukai", "description_en": "The steaks at Kitashinchi Fukutatei are grilled by the double action of Bincho charcoal flame stoked in a furnace and far-infrared photothermal heat. Beef is Japanese Black wagyu, heifer only. Tasting and comparing different cuts, such as tenderloin, rump and aitchbone, is part of the fun. To ensure you fully enjoy the fragrant, delicate quality of the meat, seasoning is limited to salt and pepper. While the meat is being patiently grilled, tuck into wagyu consommé soup and appetisers." }, { "slug": "kawahara", "name": "Kawahara", "city": "Osaka", "address": "2-4-21 Toyosaki, Kita-ku, Osaka, 531-0072, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.709936, "longitude": 135.500804, "phone": "+81661314668", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kawahara", "description_en": "The interior of the restaurant, an old family home, exudes warmth. The affable owner-chef, Koji Kawahara, is creative too, as his menu abounds with ingenuity. Rishiri kombu kelp is used only for soup dishes, ensuring an elegantly flavoursome broth. In cooked items, however, ma-kombu is favoured, to bring out flavour. In an innovative touch, fish is marinated in miso before frying. An assortment of items come together in a single dish, creating a unique expression that adds variety to the meal." }, { "slug": "nakazen", "name": "Nakazen", "city": "Kyoto", "address": "26 Kitashirakawa Kubotacho, Sakyo-ku, Kyoto, 606-8266, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.02874, "longitude": 135.79052, "phone": "+81757087519", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nakazen", "description_en": "His grandfather was a caterer, his father a baker, so the path of the chef was a natural one for this owner-chef. Determined to be a culinary artist with roots in his community, the chef hung out his noren in a residential district. Seasonal menus weave in vegetables grown in his home region of Ohara. Fish come from Awaji, where the place he trained has ties. Items on the plate nestle together, evoking a sense of connections among people. Friendly service also puts the heart at ease." }, { "slug": "motoi", "name": "MOTOÏ", "city": "Kyoto", "address": "186 Tawarayacho, Nakagyo-ku, Kyoto, 604-0952, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.012727, "longitude": 135.764903, "phone": "+81752310709", "website": "https://kyoto-motoi.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/motoi", "description_en": "Housed in a remodeled Taisho-era residence, with a dining room looking out on a courtyard, MOTOÏ is suffused with the atmosphere of Old Japan. Kyoto native Motoi Maeda boasts careers in both Chinese and French cuisine, so he assembles prix fixe menus applying Kyoto customs to Chinese and French techniques. Sichuan-style tofu mousse is a chilled hors d’oeuvre. During seasonal festivals, Motoi cheerfully mixes elements of traditional events into his dishes." }, { "slug": "yuyu", "name": "Yuyu", "city": "Kyoto", "address": "8 Koyama Kitakamifusacho, Kita-ku, Kyoto, 603-8142, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.044835, "longitude": 135.759172, "phone": "+81754933373", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/yuyu", "description_en": "The shop’s name recalls the phrase ‘yuyu-jiteki’, ‘a life of leisure, free of worldly cares’. True to this proposition, Yuyu offers dining à la carte in the evening, so guests can relax and dine at their own pace. Sashimi plates are accompanied not with soy sauce but with Daitokuji natto. Beef tongue is dressed with white miso, resembling a stew. Yuyu respects the boundaries of Japanese cuisine while mixing in creativity for a distinctive spin. For the final item, flexibility is the order of the day, as guests can choose from rice with toppings, noodles, curry or a wide range of other options." }, { "slug": "sushi-hayashi", "name": "Sushi Hayashi", "city": "Kyoto", "address": "31-1 Omotecho, Kamigyo-ku, Kyoto, 602-0825, Japan", "cuisine": "Sushi", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.029804, "longitude": 135.767968, "phone": "+81757463020", "website": "https://hayashi-sushi.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/sushi-hayashi", "description_en": "The rice is seasoned with rice vinegar and salt; the chef doesn’t use sugar, preferring to draw out sweetness from the fish instead. To ensure compatibility with the sushi rice, he pays attention to the temperature of the toppings. Though it depends on the preparation, he likes to start the hand-formed sushi with light-flavoured squid, so you can taste the sushi rice. Blueback fish are seasoned with buds of the pepper tree, white-fleshed fish with a paste of chilli peppers and yuzu zest. Mackerel sushi and steamed sushi are served from autumn to winter, in true Kyoto style." }, { "slug": "ortensia", "name": "ortensia", "city": "Kyoto", "address": "274 Demizucho, Kamigyo-ku, Kyoto, 602-0862, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.018832, "longitude": 135.769454, "phone": "+81752548776", "website": "https://www.ortensia-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ortensia", "description_en": "The chef has gained experience in many parts of Italy, but Sicily remains closest to his heart. Pasta made with dried tuna roe, and ‘matalotta’, a stew of whitefish and vegetables, are traditional flavours. To grow a clientele that drops in casually, ortensia is decorated in a burnt-orange tone, recalling the blood oranges of the Mezzogiorno. Familiar items such as clam sauce pasta and spaghetti peperoncino grace the menu as well." }, { "slug": "lacerba", "name": "LACERBA", "city": "Osaka", "address": "2F, Shin Daibiru, 1-2-1 Dojimahama, Kita-ku, Osaka, 530-0004, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.695635, "longitude": 135.499291, "phone": "+81661368089", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/lacerba", "description_en": "Masaaki Fujita reaches deep into the character and history of Japan and Italy to conjure his cuisine. Eel, Chinese yam and red rice on a single plate fuse the gustatory senses of the two countries, both rooted deeply in cultures of river fish and rice. Zest of Japanese pepper married with the bittersweet of red wine sauce is somehow nostalgic. Fujita’s motto is ‘to be master of one is to be master of all’. His long study of hometown cooking followed by his own innovations proves the point." }, { "slug": "ponte-vecchio", "name": "PONTE VECCHIO", "city": "Osaka", "address": "1-8-16 Kitahama, Chuo-ku, Osaka, 541-0041, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.691443, "longitude": 135.507296, "phone": "+81662297770", "website": "https://www.ponte-vecchio.co.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ponte-vecchio", "description_en": "Daisuke Yamane’s culinary goal is ‘optimal cuisine’. Cooking and composition are kept to a minimum, so that beauty flows from function. Each ingredient serves a purpose. The chef rejects needless decoration, knowing too much can be as bad as too little. Disparate elements judiciously balanced create harmony—for example, the luxury of caviar meeting the familiarity of potato." }, { "slug": "oryori-matsumura", "name": "Oryori Matsumura", "city": "Osaka", "address": "4-20-11 Gamo, Joto-ku, Osaka, 536-0016, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.699733, "longitude": 135.544429, "phone": "+81661805976", "website": "https://www.o-matsumura.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/oryori-matsumura", "description_en": "Tomonori Matsumura built the foundations of his career at a ryotei before travelling to France to add Western techniques to his toolkit. His creed is ‘Make ingredients taste even more like themselves’. For example, shrimp dishes use reduced shrimp stock to enhance the star ingredient. Butter, garlic and fresh cream are sometimes used to lend subtle notes to his seasonings. Matsumura’s aim is to create recipes that will resonate a century from now; Japanese cuisine that will be talked about for generations." }, { "slug": "yoshitaka", "name": "Yoshitaka", "city": "Osaka", "address": "2F, 2-8-5 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan", "cuisine": "Oden", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.671482, "longitude": 135.503279, "phone": "+81662103845", "website": "https://www.yoshitaka-osaka.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/yoshitaka", "description_en": "Oden fashioned in the manner of a simmered dish in kaiseki fare. Toppings such as dried kombu shavings for tofu and ground sesame for soft-boiled eggs are served one piece at a time to offer a twist on familiar flavours. Each serving-dish is different, an influence from the chef’s experience in other cuisines. The meal ends with ramen flavoured with dashi or, taking a page from Edo cooking, peppered rice. Osaka has been a port of call for kombu merchants since the Edo period, and this is a place to savour stewed items from that rich dashi culture." }, { "slug": "luca", "name": "Luca", "city": "Kyoto", "address": "2F, 585 Takamiyacho, Nakagyo-ku, Kyoto, 604-8056, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.005554, "longitude": 135.764965, "phone": "+81757440981", "website": "https://luca-kyoto.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/luca-1205417", "description_en": "The restaurant name comes from Lucas, ‘bringer of light’ in Latin, out of the chef’s desire to make it a place of bright smiles. He delights in creating beautiful arrangements where every plate is a medley of elements. Aromas, textures, tastes modulate gracefully as the meal progresses. Amuse-bouche arranged like the sun seem to give physical form to light, presenting a rich variety of expressions." }, { "slug": "sui-okazaki", "name": "Sui Okazaki", "city": "Osaka", "address": "2F, 1-16-20 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.672239, "longitude": 135.50246, "phone": "+81662278578", "website": "https://www.sui-okazaki.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sui-okazaki", "description_en": "Intent on breathing novelty into Japanese cuisine, the chef does not shrink from making changes. He pulls out all the stops in both creativity and skill, with innovations such as sashimi marinated in soy sauce or wrapped in nori. Dashi is drawn in an enamelled pot, on the theory that this elicits its pure umami. ‘Sui’ is a tribute to the restaurant where the chef apprenticed, whose lessons he applies in his own cuisine. Giving thanks for techniques learned while moving ever forwards defines this chef’s mission." }, { "slug": "l-aparte", "name": "L'aparté", "city": "Kyoto", "address": "247-3 Nishiwakamatsucho, Shimogyo-ku, Kyoto, 600-8334, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.992707, "longitude": 135.75387, "phone": "+815031837676", "website": "https://laparte.net/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/l-aparte-1205444", "description_en": "An intimate French atelier where refinement and warmth come together. At the helm are a French chef who honed his skills under Alain Ducasse and a proprietress who is a graphic designer. Tailoring its cuisine to the season, the restaurant showcases Japanese ingredients. Menus and wine lists feature maps of France and Japan, while napkins are embroidered with the restaurant’s logo. Everything is made lovingly by hand, weaving the threads of husband and wife together like warp and woof." }, { "slug": "yakitori-kyoto-tachibana", "name": "Yakitori Kyoto Tachibana", "city": "Kyoto", "address": "B1F, 612 Tachibanacho, Nakagyo-ku, Kyoto, 604-0944, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.012102, "longitude": 135.76593, "phone": "+81757416666", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/yakitori-kyoto-tachibana", "description_en": "Tomonori Sakata turned his attention from Japanese cuisine to yakitori when he fell in love with Kyotamba chicken. Many dishes are served wrapped in skin, because of its tenderness and to bring out the flavour of the fat. Unique inspirations from Japanese cuisine include chicken meat marinated in kombu broth and chicken meatballs mixed with takikomi-gohan. In a clever twist, yakitori is served atop vegetables, which absorb flavour from the many types of skewer placed on top of them, then are grilled last." }, { "slug": "tempura-urakami", "name": "Tempura Urakami", "city": "Osaka", "address": "5-6-3 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.696435, "longitude": 135.487868, "phone": "+81664545477", "website": "https://tempuraurakami.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/tempura-urakami", "description_en": "In his tempura creations, Dai Urakami prizes lightness above all. Frying in light safflower oil brings the flavour of each piece to the fore. The meal begins with two tiger prawns. To ensure that the sweetness of the flesh makes an impression, fragrant prawn legs are served afterward. Tempura items such as abalone and milt are imaginatively paired with vinegared rice stuffed with sea urchin. The painting of Mount Fuji on the wall reminds Urakami always to seek greater heights." }, { "slug": "anu", "name": "anu", "city": "Osaka", "address": "2-4-25 Doshin, Kita-ku, Osaka, 530-0035, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.702468, "longitude": 135.514957, "phone": "+81648004888", "website": "https://anu-osaka.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/anu", "description_en": "Adding fun to good taste makes the experience of cooking all the more fulfilling. For example, a chef who explains his cuisine with humour brings smiles to diners’ faces. The name, French for ‘as it is’, reflects the restaurant’s philosophy. There are no fences or borders between cuisines here. Ingredients are expressed as they are, service flows with a calm, natural grace. Let go of preconceptions and enjoy everything as it is." }, { "slug": "oimatsu-tempura-suzuki", "name": "OIMATSU Tempura Suzuki", "city": "Osaka", "address": "4-4-2 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.697364, "longitude": 135.505291, "phone": "+81663359633", "website": "https://oimatsu-tempura-suzuki.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/oimatsu-tempura-suzuki", "description_en": "The tempura here shows an awareness of the start and end of each ingredient’s season, reflecting the chef’s experience in Japanese cuisine. Thinly battered items are lightly fried in safflower oil to convey their flavour plainly and honestly. Tiger prawn and cod milt are wrapped in perilla leaves for added fragrance. Wagyu fillet is grilled to a rosy pink with consummate skill. Red pickled ginger added to kakiage (all-in-one seafood and vegetable tempura blend) is a unique touch that is pure Osaka." }, { "slug": "koryu-keishin", "name": "Koryu Keishin", "city": "Osaka", "address": "1-5-1 Dojima, Kita-ku, Osaka, 530-0003, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.695948, "longitude": 135.497136, "phone": "+81663475660", "website": "https://www.koryu.net/keishin/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/koryu-keishin", "description_en": "‘Naniwa’ is an old name for Osaka; ‘kappo’ derives from the words meaning to chop and cook ingredients. And to convey the character of Osaka people and the foods they love, the ‘Naniwa kappo’ was born. That spirit living on through the extensive menu reflects Osaka’s culinary ethos of preserving the native flavours of ingredients while pursuing the preferences of guests. Being spoilt for choice, unable to decide which of many tempting choices to order, is all part of the fun." }, { "slug": "louise", "name": "LOUISE", "city": "Osaka", "address": "1-1-5 Itachibori, Nishi-ku, Osaka, 550-0012, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.680074, "longitude": 135.497594, "phone": "+81665347008", "website": "https://louise.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/louise-1201389", "description_en": "The Cameroon-born chef co-stars with the hospitable sommelier. What prompted a chef who pursued gastronomy in Paris to set up shop in Osaka. Simply put, a fascination with the foodstuffs of Japan. Layered ingredients, effectively seasoned with herbs and spices, bring out a distinctive character. The counter, where you can chat with staff and enjoy the delicious aromas wafting from the kitchen, offers the best seats in the house." }, { "slug": "coppie", "name": "COPPIE", "city": "Kyoto", "address": "367 Takatsuji Inokumacho, Shimogyo-ku, Kyoto, 600-8353, Japan", "cuisine": "Contemporary", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.999219, "longitude": 135.750532, "phone": "+81753666666", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/coppie", "description_en": "The aproned staff greet arriving guests as if welcoming friends into their home. The nostalgic interior of this old Japanese-style house oozes serenity. The concept is fare that complements sake and wine. The chef, not binding himself to any genre, serves up an imaginative medley of Japanese, Chinese, Western and ethnic influences. Using fermentation to impart flavour and tartness is the chef’s forte. Enjoy pairing innovative cuisine with compatible sakes." }, { "slug": "kitashinchi-yumiba-shinnosuke", "name": "Kitashinchi Yumiba Shinnosuke", "city": "Osaka", "address": "7F, 1-5-21 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.697998, "longitude": 135.497245, "phone": "+81644009780", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kitashinchi-yumiba-shinnosuke", "description_en": "The owner-chef prizes nothing more than the temperature and aroma of his cooking. All dishes are prepared and served fresh, so counter seating is arranged around the preparation surface. In a twist, the sashimi is served with unconventional dressings such as nori seaweed soy sauce and monkfish liver with ponzu. Char-grilled beef and, in winter, shabu-shabu of bear and boar are prepared in front of customers. To finish, a selection of takikomi-gohan, rice seasoned with various ingredients, allows diners to enjoy comparing flavours." }, { "slug": "sushi-kyomachibori-sato", "name": "Sushi Kyomachibori Sato", "city": "Osaka", "address": "B1F, 1-8-22 Kyomachibori, Nishi-ku, Osaka, 550-0003, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.686918, "longitude": 135.495561, "phone": "+81664413933", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-kyomachibori-sato", "description_en": "Snacks and nigiri testify to the chef’s experience in Japanese cuisine. The meal begins simply, with handmade tofu or pureed vegetable soup. Tilefish scales are scored before the fish is grilled to make it look like a pinecone; pike conger and longtooth grouper are served as shabu-shabu, adding hot dishes to the mix. Sushi toppings such as Orient clams and simmered conger eel attest to old-school craftsmanship. Keen to offer a wide range of flavours, the chef offers smaller portions of nigiri enhanced with red vinegar and salt." }, { "slug": "nijo-aritsune", "name": "Nijo Aritsune", "city": "Kyoto", "address": "694-3 Chojiyacho, Nakagyo-ku, Kyoto, 604-0935, Japan", "cuisine": "Izakaya", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.013675, "longitude": 135.766674, "phone": "+81752127587", "website": "https://aritsune.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nijo-aritsune", "description_en": "Billing itself as ‘a kappo for grown-ups’, Nijo Aritsune maintains a dignified tenor while offering a broad range of à la carte items. While elaborate dishes are the establishment’s forte, familiar friends such as chargrilled chicken meatballs and croquettes are on offer too. In a fresh take on rice topped with raw egg, only the whites of the eggs are whipped. ‘Aritsune’ means ‘changing so that things will not change’. An evolution of Japanese cuisine through a modern sensibility." }, { "slug": "kitashinchi-kushikatsu-bon", "name": "Kitashinchi Kushikatsu Bon", "city": "Osaka", "address": "B1F, 1-3-16 Dojima, Kita-ku, Osaka, 530-0003, Japan", "cuisine": "Kushiage", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.696599, "longitude": 135.497094, "phone": "+81663440400", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kitashinchi-kushikatsu-bon", "description_en": "Kitashinchi Kushikatsu Bon serves skewers of unstinting luxury, including chateaubriand and foie gras. Creative combinations of delicacies, such as ‘pregnant kombu’ (kombu kelp with Pacific herring roe attached) with sea urchin and caviar or name-brand pork with truffles, are especially fun. To ensure a light palate, items are coated in powder-fine breadcrumbs and deep-fried in cottonseed oil. Osaka soul food, enriched with uniquely conceived ingredients." }, { "slug": "keri", "name": "Keri", "city": "Kyoto", "address": "570-249 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Duck Specialities", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.002242, "longitude": 135.776549, "phone": "+81758883088", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/keri", "description_en": "The name ‘Keri’, an archaic term for ‘duck’, is in tribute to the ancient and unbroken culture of duck cuisine. The menu features a wide variety of cuts, including dishes that let diners enjoy the freshness of gizzard or liver. Roast duck is suffused in the aroma of the charcoal grill; duck hot pot is cooked with stock rich in the flavour of duck fat. Western preparations, including pâté and tartare, are available as well. The chef’s deep study of duck cuisine shows in the breadth of the menu." }, { "slug": "nominokoji-yamagishi", "name": "Nominokoji Yamagishi", "city": "Kyoto", "address": "293-1 Shimohakusancho, Nakagyo-ku, Kyoto, 604-8085, Japan", "cuisine": "Izakaya", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.009717, "longitude": 135.7657, "phone": "+81753664882", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/nominokoji-yamagishi", "description_en": "The chef borrows the good points of both kappo and izakaya places. Typical appetisers, soup dishes, shiizakana (kaiseki drinking snacks) and vegetables are offered along with whatever guests choose from the menu. Choices range widely from Japanese fare such as potato salad with smoked daikon pickles and stir-fried noodles with squid to Chinese items like crispy pork and gyoza dumplings. The name Nominokoji, ‘drinker’s alley’, is a play on Tominokoji, the pub that is this eatery’s parent. Cuisine with a playful spirit, accompanied by delicious spirits." }, { "slug": "le-cadeau", "name": "Le cadeau", "city": "Kyoto", "address": "541-25 Suemarucho, Nakagyo-ku, Kyoto, 604-0901, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.016611, "longitude": 135.770219, "phone": "+81753545330", "website": "https://www.le-cadeau2019.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/le-cadeau", "description_en": "Drawn to the art of sauces, the chef came to appreciate the depth and complexity of French cuisine. The right sauces lend flavour and texture to each dish, accentuating each ingredient and bringing the plate together in a harmonious whole. We wonder what Jean Anthelme Brillat-Savarin, the French epicure famed for his aphorisms, might have penned about this restaurant. ‘French cuisine without sauces is unimaginable’, perhaps. The ‘gift’ or ‘cadeau’ to which the establishment’s name refers shall be the memory of its sauces." }, { "slug": "ryo-kawashima", "name": "Ryo Kawashima", "city": "Kyoto", "address": "333-2 Nushiyacho, Nakagyo-ku, Kyoto, 604-0843, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.011805, "longitude": 135.760271, "phone": "+81758888613", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ryo-kawashima", "description_en": "The counter removes the boundary between guest seating and kitchen. Viewing the food preparation up close, the guest feels affinity with the chef, who prepares all dishes himself. Each dish uses only a few carefully selected ingredients, yet the menu offers numerous items to ensure satisfaction. The first dashi is drawn in front of the guest, heightening anticipation of the wanmono to come. Char-grilled items deliver a smoky aroma. The chef’s amiable manner and friendly conversation put diners at ease." }, { "slug": "senda", "name": "Senda", "city": "Kyoto", "address": "1038-16 Kamiyagawacho, Kamigyo-ku, Kyoto, 602-8384, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.027645, "longitude": 135.733747, "phone": "+81753660953", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/senda", "description_en": "The restaurant lies near Kitano Tenmangu Shrine, renowned for its plum blossoms, so beloved of Sugawara no Michizane. As befits this heritage, as well as its location in Hakubaicho (‘White Plum town’), the house features ume on its bowls of stewed items. Unagi dishes pay homage to the restaurant run by the chef’s family in Fukui. Using the same dipping sauce as his family’s shop, the chef serves grilled unagi over rice at lunch and kabayaki for dinner. Unripe plums for frozen desserts come from a former classmate, and sake is brought in from Wakasa, showcasing the specialities of the chef’s native region." }, { "slug": "sushidokoro-kurosugi-shinkan", "name": "Sushidokoro Kurosugi Shinkan", "city": "Osaka", "address": "10F, 1-10-22 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.698006, "longitude": 135.498177, "phone": "+81663470919", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushidokoro-kurosugi-shinkan", "description_en": "The focus is on à la carte out of a desire to be customers’ regular haunt. Fish is carefully prepared, with red vinegar for the sushi rice, in deference to the history of nigiri. White-fleshed fish is pressed between sheets of kombu; sweet shrimp is marinated with miso for an added twist. In response to customer requests for lighter flavours, young onion sprouts and cabbage are offered as toppings. ‘Shinkan’ in the name means, very roughly, ‘pouring my heart into every morsel of sushi’." }, { "slug": "yakitori-matsuoka", "name": "Yakitori Matsuoka", "city": "Osaka", "address": "1-4-17 Tohei, Chuo-ku, Osaka, 542-0063, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.669882, "longitude": 135.51834, "phone": "+818097472200", "website": "https://www.yakitori-matsuoka.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/yakitori-matsuoka", "description_en": "Cuisine rich with the fertile imagination of Hiroki Matsuoka expresses a spirit of relentless curiosity. Free-range chickens from Kagoshima are aged to draw out their flavour. In addition to the usual salt and sauce, the chef brushes his yakitori with a fragrant oil he prepares himself. The menu intersperses skewers with chicken dishes such as soups and fried items. Meals wrap up with rice served in earthenware pots or chicken broth ramen. Admiring the chef’s skill and forward-looking imagination is part of the fun." }, { "slug": "masaki", "name": "Masaki", "city": "Kyoto", "address": "15-20 Mibu Bambacho, Nakagyo-ku, Kyoto, 604-8805, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.008013, "longitude": 135.744641, "phone": "+81757774556", "website": "https://kyoto-masaki.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/masaki", "description_en": "The chef learned at a ryotei how to produce rich flavours by combining ingredients. Having been responsible for the simmered dishes and soups there, he pours his strength into wanmono. His search for ever greater depth of flavour led him to combine first-draught dashi with fish bone broth. The chef’s pride and joy is surinagashi, with a distinct sense of season. The power of dashi makes ingredients all the more impressive. As a counterpoint to the varied tone of the menu, the meal ends simply, with white rice and clear soup." }, { "slug": "washoku-toku", "name": "WASHOKU TOKU", "city": "Kyoto", "address": "45-1 Murasakino Kamimonzencho, Kita-ku, Kyoto, 603-8217, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.04509, "longitude": 135.748545, "phone": "+81754932370", "website": "https://www.washoku-toku.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/washoku-toku", "description_en": "À la carte is the focus, so guests can freely sample the cuisine of the season. The menu ranges widely, beguiling diners with items from appetisers to more creative offerings. The sashimi plate is garnished with green peppercorns. Refreshing flavours draw out the sweetness of seafood. ‘Kamo Wasa’, quick-boiled duck tenderloin, draws inspiration from the yakitori technique. The wide range of items includes rice dishes, donburi, rice soup and fried rice. The flexibility to make portions larger or smaller is much appreciated." }, { "slug": "le-nez", "name": "Le Nez", "city": "Osaka", "address": "2F, 1-3-29 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.674317, "longitude": 135.505795, "phone": "+81662438500", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/le-nez", "description_en": "Not surprisingly for a restaurant whose name means ‘the nose’, aroma is the unifying theme here. The house is redolent of ingredients in season and the fragrances of fresh cooking. An amuse-gueule named ‘Hakoniwa’ is, as the name suggests, like a miniature seasonal garden in a little box. Scattering the blessings of Wakayama, Le Nez carries the hometown breezes of that prefecture. Nanko plums, for example, are a speciality of the chef’s birthplace of Minabe. The aroma of meat, adroitly grilled over Kishu-binchotan, wafts on the air and beguiles the nose." }, { "slug": "middle", "name": "middle", "city": "Kyoto", "address": "5-3 Shimogamo Kamigawaracho, Sakyo-ku, Kyoto, 606-0812, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.0441, "longitude": 135.763488, "phone": "+81757440572", "website": "https://middle.co.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/middle", "description_en": "The Kamo River provides a serene backdrop to this house near Kitaoji Bridge. Inspired to become a chef in Paris, the chef studied French cooking in Osaka and Japanese cuisine in Kyoto. This life story is evident in his prix fixe menus, which blur the boundaries between Western and Japanese gastronomy. Sauces are lovingly prepared, fish and meat grilled over charcoal flame. The style is freely expressive, with hints of Middle Eastern and South American influences scattered here and there." }, { "slug": "doshincho-washoku-zui", "name": "Doshincho Washoku Zui", "city": "Osaka", "address": "2-4-13 Doshin, Kita-ku, Osaka, 530-0035, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.702368, "longitude": 135.513967, "phone": "+81648001551", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/doshincho-washoku-zui", "description_en": "‘Zui’ means ‘fresh and lively’, which applies equally well to both fare and chef. His cheerful personality and energetic expression reflect his passion for cuisine and service. As a restaurateur who studied in Kyoto, the chef makes Rishiri kombu and light-coloured dried bonito flakes the foundation on which he works. Each dish is restricted to just two ingredients, so each component leaves a strong impression. He is especially adept at pairing ingredients with their own dashi, as seen in the sea bream sashimi accompanied by a jellied broth of sea bream dashi." }, { "slug": "kappo-shinatomi", "name": "Kappo Shinatomi", "city": "Kyoto", "address": "315-4 Shintomicho, Kamigyo-ku, Kyoto, 602-0875, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.017725, "longitude": 135.767823, "phone": "+81753664736", "website": "https://shinatomi.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kappo-shinatomi", "description_en": "Keen to earn the affection of locals, the chef named his restaurant after the ancient word for this part of Kyoto. Offerings are determined by customers’ à la carte preferences, the chef’s omakase menus, and how he feels that day. The quality of the seafood Kappo Shinatomi sources is top-notch, so we recommend the sashimi assortment. Boiled greens redolent with bonito stock and stewed dishes warm the soul. The meal ends with sweets prepared by the lady of the house. The couple’s personality is stamped on the ambience of this kappo restaurant." }, { "slug": "fukunoya", "name": "Fukunoya", "city": "Osaka", "address": "1-1-11 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.696631, "longitude": 135.499943, "phone": "+81663412908", "website": "https://www.kagaman.co.jp/shop/fukunoya/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/fukunoya", "description_en": "The lively mingling of guests and staff mirrors the bustle of Kitashinchi. The chef reads out the orders to his cooks, who rush to fulfil them. The packed menu promises the joy of many choices as only a kappo can. Pike conger in summer and pufferfish in winter are renowned fare. Eel, a popular standard, is served at lunchtime over rice in a lacquered box or in a bowl of rice topped with egg. The shop lives up to its founder’s motto: ‘Anyone, as they please, anytime’." }, { "slug": "isolata", "name": "isolata", "city": "Osaka", "address": "3-3-1 Fushimimachi, Chuo-ku, Osaka, 541-0044, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.689105, "longitude": 135.501805, "phone": "+81667328056", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/isolata", "description_en": "The restaurant, named after the Italian word for ‘outbuilding’, is housed in a refurbished storehouse, once a dressmaking room at a girls’ finishing school, beside a retro-style building. The original ceiling and beams lend the space a stately ambience. The chef, who honed his skills in several regions of Italy, pays special reverence to local cuisines. Using techniques suited to the climate of each season, he interprets Italian culinary lore with a modern sensibility." }, { "slug": "sugimachi", "name": "Sugimachi", "city": "Osaka", "address": "1-6-22 Azuchimachi, Chuo-ku, Osaka, 541-0052, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.684295, "longitude": 135.508275, "phone": "+81664848313", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sugimachi", "description_en": "The owner-chef pays meticulous care to ingredient combinations. He combines the bounty of sea and mountain, but also dives deep into the techniques he has studied to gain inspiration. One example is his unseasoned grilled eel and stir-fried great burdock inspired by Yawatamaki roll. Kombu kelp, dried tuna and bonito flakes dashi soup stock provide the base. Hot pots include tomatoes; chicken dashi soup stock is added to takikomi-gohan. Here, ingenious tastes are calculated to create flavours." }, { "slug": "shimogamo-ichima", "name": "Shimogamo Ichima", "city": "Kyoto", "address": "93-1 Shimogamo Nishihangicho, Sakyo-ku, Kyoto, 606-0827, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.043513, "longitude": 135.766053, "phone": "+81757910101", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/shimogamo-ichima", "description_en": "The plump little orbs of temari sushi look adorable. The restaurant began when the chef’s grandfather, emulating the fine craftsmanship of saikuzushi, created sushi small enough for geisha and maiko to consume in a single bite. The range is impressive, encompassing sea bream, tuna, shrimp and much more. The chef shapes the temari sushi gently by hand, so the sushi rice delicately breaks apart in the mouth. Picking out the flavours as one eats is part of the enjoyment. In true Kyoto culinary style, mackerel sushi is offered in autumn, with steamed sushi in winter. A comprehensive range of à la carte items is available in the evenings." }, { "slug": "totoyoshi", "name": "Totoyoshi", "city": "Kyoto", "address": "666 Kanrocho, Nakagyo-ku, Kyoto, 604-0994, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.016142, "longitude": 135.76705, "phone": "+81757416434", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/totoyoshi", "description_en": "A kappo consisting of a counter in an atrium. The chef pours his skill into creations using seafood sourced from and carefully selected by his family’s fish shop. The menu offers a huge selection of dishes, encouraging you to try a variety of flavours. Portions are just right for enjoying with a tipple. Fried items are served lovingly one by one, as in a tempura restaurant. Onigiri and miso soup close out the meal, to warm you up on your way out." }, { "slug": "takezaki", "name": "Takezaki", "city": "Kyoto", "address": "150 Takeyacho, Nakagyo-ku, Kyoto, 604-0823, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.012295, "longitude": 135.762624, "phone": "+81757441661", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/takezaki", "description_en": "Seating consists of tatami mats around a sunken kotatsu counter. The intimate space closes the distance with the owner-chef, fostering a welcoming atmosphere. Fare is prepared from few ingredients, the better to draw out the flavour of each. Unusual fish species, indicative of the chef’s curiosity, are crafted as decorative sashimi and grilled items, in a search for novel flavours. All steps, from kitchen preparation to service at the table, are handled matter-of-factly by the chef alone." }, { "slug": "sushi-takumi", "name": "Sushi Takumi", "city": "Osaka", "address": "3F, 3-1-2 Bingomachi, Chuo-ku, Osaka, 541-0051, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.685518, "longitude": 135.503511, "phone": "+81674103261", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-takumi", "description_en": "The sushi at Sushi Takumi is the product of personal connections times curiosity. Tuna, a must-have for nigirizushi, is sourced from the only wholesaler with whom the chef had a personal connection when he became independent. His work draws strength from a knife set he specially ordered from a knife store in his homeland of Fukui. From the same region comes a renowned Japanese mustard, paired with sushi toppings that best complement its flavour. Each piece of sushi weaves together personal connections, skill and a far-away homeland, enclosing sincere wishes." }, { "slug": "oshikoji-okada", "name": "Oshikoji Okada", "city": "Kyoto", "address": "565-2 Kawaracho, Nakagyo-ku, Kyoto, 604-0827, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.012285, "longitude": 135.762338, "phone": "+81752548870", "website": "https://oshikoji-okada.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/oshikoji-okada", "description_en": "The chef came to value the history and culture of Kyoto cuisine from a stint at a restaurant in Gion. The menu is a reflection of everyone who makes Kyoto cuisine possible: the wholesalers bringing together ingredients from the regions, the farmers growing Kyoto vegetables, the potters crafting a wide variety of tableware, and more. Combinations of food and vessels express the changing faces of nature. Dashi is made with water drawn from a spring every morning. The meal ends with handmade sweets. Guests are welcomed here with dishes prepared with great care." }, { "slug": "mane", "name": "måne", "city": "Kyoto", "address": "440-1 Yamamotocho, Nakagyo-ku, Kyoto, 604-0933, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.013578, "longitude": 135.766292, "phone": "+81757416563", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mane", "description_en": "The name ‘måne’, meaning ‘moon’, expresses the desire to be a place where people gather, likening the restaurant to the gently shining moon. Guided by instinct and experience, the chef endeavours to bring originality to his cuisine, layering the sweet and sour of fruit with the aromas of spices and herbs. Cheerful over-the-counter service makes a good impression. Kitchen and service work in harmony to make your visit pleasant." }, { "slug": "rakuhoku-nakayama", "name": "Rakuhoku Nakayama", "city": "Kyoto", "address": "77, Kamigamo Sakuraicho, Kita-ku, Kyoto, 603-8054, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.052189, "longitude": 135.763143, "phone": "+81756065188", "website": "https://www.rakuhoku-nakayama.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/rakuhoku-nakayama", "description_en": "An omakase Japanese restaurant noted for its tempura. Appetiser platters, wanmono and simmered vegetable assortments all display a mastery honed at an Okazaki ryotei. Tempura is fried in cottonseed oil for a light presentation. For mixed rice, the house uses hill-grown rice grown by the proprietress’ family. Their love helps lift up the restaurant, with a photo of their rice terraces hanging in the interior. At lunchtime, bento comes in double-tiered carrying boxes accompanied by tempura." }, { "slug": "kiyamachi-ran", "name": "Kiyamachi Ran", "city": "Kyoto", "address": "212-6 Nabeyacho, Nakagyo-ku, Kyoto, 604-8015, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.004956, "longitude": 135.770682, "phone": "+81752210647", "website": "https://www.sushi-ran.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kiyamachi-ran", "description_en": "This sushi kappo is run by the third-generation owner-chef, who previously worked at Kitcho, and his mother. From below the ledge, water flows to rinse the fingers, stirring fond memories of Showa-era times. Orders are placed old-style too: patrons choose as they converse with the chef. Among the snacks, a favourite is sashimi of the fatty cut of tuna near the collarbone. Grated daikon is wrapped in fatty tuna to create a clean finish. Pickled nigiri oozes the culture of Kyoto." }, { "slug": "ajiro-honten", "name": "Ajiro Honten", "city": "Kyoto", "address": "28-3 Hanazono Teranomaecho, Ukyo-ku, Kyoto, 616-8041, Japan", "cuisine": "Shojin", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.020881, "longitude": 135.721013, "phone": "+81754630221", "website": "https://ajiro-s.co.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ajiro-honten", "description_en": "The name refers to a type of conical hat worn by monks in training. The restaurant is adjacent to Myoshinji, the head temple of the Rinzai school of Zen Buddhism, where its founder learned the forms and spirit of shojin-ryori. Dishes are served on vermilion-lacquered serving-ware, a convention of Zen Buddhism, and arranged for colourful, eye-catching presentation. Udon, prepared with soy flour added, is a signature dish. Fresh soybean curds are a delicacy of the house. Vegetarian cuisine handed down from classical times that soothes the soul." }, { "slug": "etxola", "name": "ETXOLA", "city": "Osaka", "address": "1-4-2 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan", "cuisine": "Spanish", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.684434, "longitude": 135.497686, "phone": "+81661363824", "website": "https://www.etxola.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/etxola", "description_en": "A restaurant of Basque cuisine and Spanish wines. Etxola is Basque for ‘mountain hut’, and with its stout beams and white walls, the interior plays the part. Basque-style woven tablecloths drape the tables. Etxola is renowned for its asado of char-grilled seafood or meat; bread shipped in from Spain accompanies your dish. The chef and owner-sommelier work in sync to bring you the gastronomic culture of the Basque region." }, { "slug": "kitashinchi-gyosai-masashi", "name": "Kitashinchi Gyosai Masashi", "city": "Osaka", "address": "2F, 1-5-26 Sonezakishinchi, Kita-ku, Osaka, 530-0002, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.697875, "longitude": 135.497823, "phone": "+81663440398", "website": "https://masashi-kitashinchi.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kitashinchi-gyosai-masashi", "description_en": "Looking at the extensive menu, it’s fun to ask the chef which items he recommends. The cuisine runs the gamut from old-school Japanese to creative Western dishes. Grilled celery with vinegar and miso dressing, bite-sized beef cutlets and crab cream croquettes are popular year-round. Like an Osaka kappo, the chef is happy to adjust salt and portion size to suit customer tastes; like a ryotei, items are beautifully plated on attractive serving-ware." }, { "slug": "takehisa", "name": "Takehisa", "city": "Kyoto", "address": "141-1 Kameyacho, Nakagyo-ku, Kyoto, 604-0865, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.01629, "longitude": 135.758441, "phone": "+81752315622", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/takehisa", "description_en": "Takehisa prizes old-school techniques above all. Simmered items such as unripe plum simmered in sugar syrup and herring with eggplant are labours of patient love. Ingredients are prepared to bring out their natural flavours: edible wild plants find their way into tempura, sweetfish is salt-grilled, chestnuts brighten takikomi-gohan. In his early years, the chef was surrounded by the blessings of nature; in tribute to that experience, and to convey the changing seasons, he garnishes his dishes with leaves collected from the mountains." }, { "slug": "mashino-ken", "name": "Mashino Ken", "city": "Osaka", "address": "2F, 1-3-6 Awajimachi, Chuo-ku, Osaka, 541-0047, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.673359, "longitude": 135.517416, "phone": "+81662104449", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/mashino-ken", "description_en": "The cuisine of Hong Kong touched off a journey of exploration into the depth and richness of Chinese cooking. The chef studied each region’s history and culture to plumb the origins of each. His passion shines as he explains the roots of each cuisine, referring to his own experiences and the menu in Cantonese. Peking duck as standard fare ensures he never forgets where he came from. Patient work making miso and rolling dough drive his zeal for constant improvement." }, { "slug": "quintocanto", "name": "QUINTOCANTO", "city": "Osaka", "address": "3-6-32 Nakanoshima, Kita-ku, Osaka, 530-0005, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.693317, "longitude": 135.492433, "phone": "+81664791811", "website": "https://quinto-canto.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/quintocanto", "description_en": "QUINTOCANTO is a cucina creativa, respectful of Italian tradition yet creative. The chef delves deep into Italian hometown cooking and presents his results with a contemporary feel. While offering perennial favourites such as Catalana of foie gras and spaghetti pomodoro, the restaurant is always conjuring new and creative menu items. Like every restaurant managed by the Salone Group, QUINTOCANTO strives to be a salon that provides guests with graceful service." }, { "slug": "kan", "name": "Kan", "city": "Kyoto", "address": "430-4 Tawarayacho, Kamigyo-ku, Kyoto, 602-0871, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.01842, "longitude": 135.769946, "phone": "+81757086805", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kan", "description_en": "This single-character surname, Kan, meaning ‘interval’, refers to the chef as intermediary between cuisine and guest. The menu begins with a fruit salad with mashed tofu dressing, to whet the appetite with the tartness of the fruit. Wagyu red meat is served chargrilled or as deep-fried crumbed fillet; potato salad is dressed with fried fat and called ‘Kanfu’ (‘Kan-style’). Technique and playfulness are on full display here." }, { "slug": "man-u", "name": "Man-u", "city": "Osaka", "address": "5F, 1-2-33 Dojima, Kita-ku, Osaka, 530-0003, Japan", "cuisine": "Oden", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.696195, "longitude": 135.499858, "phone": "+81663415555", "website": "https://www.kagaman.co.jp/shop/manu/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/man-u", "description_en": "Man-u’s ingenious oden, which borrows from other Japanese cuisines, is a whirlwind of flavour changes. Items are selected from a large pot and paired with condiments and broth to bring different flavours to the fore. Beef sinew is cooked with green onions; octopus is paired with unripe pepper. Clams, wakame seaweed with bamboo shoots, and pike conger with matsutake mushrooms are served as soup dishes. Lettuce, tomato and figs dressed with starchy dashi soup stock sauce provide interesting alternatives. Painstaking preparation results in an oden with a unique finish." }, { "slug": "tavernetta-da-kitayama", "name": "TAVERNETTA da KITAYAMA", "city": "Osaka", "address": "1-6 Ishigatsujicho, Tennoji-ku, Osaka, 543-0031, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.664805, "longitude": 135.523061, "phone": "+81667773784", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/tavernetta-da-kitayama", "description_en": "In Italian, ‘tavernetta’ denotes a casual eatery, so the atmosphere here is informal and relaxing. Traditional Italian fare is listed on a blackboard. Tripe stewed in tomato, marlin baked in herb-seasoned breadcrumbs and mushroom pappardelle offer the flavours of a village in the north of Italy. The signature dish is beef, pork or lamb grilled in slabs. The menu changes based on supply. Servings are big enough for two, making them nice to share." }, { "slug": "sushisho-nehachi", "name": "Sushisho Nehachi", "city": "Osaka", "address": "4-1-70 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.691096, "longitude": 135.483948, "phone": "+819032781109", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushisho-nehachi", "description_en": "The delightfully varied omakase menu begins with a snack. Bright perilla spikes and grilled soy marinated fish show the chef’s experience. Nigiri is painstakingly crafted, sparing neither effort nor inventiveness. Clams are broiled to a pungent fragrance, sweet shrimp comes with roe marinated in soy sauce. The vinegar for the rice is coupled with roasted sesame seeds for an inviting aroma. The name means ‘sushi smile’, conveying the chef’s desire that patrons enjoy the restaurant in a relaxed mood." }, { "slug": "shuhaku", "name": "Shuhaku", "city": "Kyoto", "address": "392 Kinencho, Higashiyama-ku, Kyoto, 605-0828, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.99862, "longitude": 135.778717, "phone": "+81755512711", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/shuhaku", "description_en": "In his early days as a cook, Nobuhisa Yoshida learned a freewheeling approach not beholden to any particular format, so the sensibilities of both French and Japanese cuisine play their parts in his menus. Steamed fish with grated turnip, chub mackerel sushi and rice cooked on a traditional stove called an okudosan (or kamado) are Kyoto to the hilt. French ideas are evidenced in abalone foie gras and black soybean Mont Blanc. This conversation between two food cultures results in an eclectic blend." }, { "slug": "yoshoku-ogata", "name": "YOSHOKU OGATA", "city": "Kyoto", "address": "32-1 Tojijicho, Nakagyo-ku, Kyoto, 604-0956, Japan", "cuisine": "Yoshoku", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.012454, "longitude": 135.764055, "phone": "+81752232230", "website": "https://youshoku-ogata.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/yoshoku-ogata", "description_en": "‘A kappo-style yoshoku restaurant to satisfy the heart as well as the stomach’ is the concept here. The chef converses with guests at the counter while pouring all his skills into his food preparation. Determined to satisfy, he never compromises on quality, sourcing ingredients from a butcher in Shiga, a fishmonger in Shizuoka, and a farmer in Kyoto. Old yoshoku favourites such as deep-fried horse mackerel, sautéed pork and hamburger steak are popular. Flame technique and sauces draw on the chef’s experience with French cuisine." }, { "slug": "shintaro", "name": "Shintaro", "city": "Osaka", "address": "2-5-5 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.695136, "longitude": 135.501828, "phone": "+81663615293", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/shintaro", "description_en": "The eye is drawn to the two cooks frying tempura, standing side-by-side in front of their pot. The owner-chef skilfully wreathes each piece in batter and slips it into the oil. The fry cook focuses exclusively on adjusting the flame. Working in sync, the two cooks produce tempura wrapped in a thin yet flavoursome coating. Seasoning with salt further highlights the item’s flavour. Shintaro jealously preserves the methods of its founder, striving to maintain a flavour unchanged in decades." }, { "slug": "le-14e", "name": "le 14e", "city": "Kyoto", "address": "2F, 393-3 Iseyacho, Kamigyo-ku, Kyoto, 602-0873, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.01716, "longitude": 135.768827, "phone": "+81752317009", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/le-14e", "description_en": "There is a restaurant famous for its meat dishes in Paris’ 14th arrondissement. The chef says that when he tasted its beef, its flavour impressed him so much that he decided to work there. He sources lean, flavoursome wagyu and beef from cows that have calved; seasonings are sparse, consisting of salt and pepper only. To lock in the flavour, the meat is pan-fried in copious oil, almost deep-fried. Food producers’ signs hang on the walls. Savour a simple deliciousness with a glass of organic red wine in one hand." }, { "slug": "mokubei", "name": "Mokubei", "city": "Kyoto", "address": "570-120 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.001993, "longitude": 135.774645, "phone": "+81755250115", "website": "https://mokubei.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/mokube", "description_en": "Mokubei serves Kyoto cuisine in Hanamikoji Street. The fourth-generation chef weaves the customs of Kyoto into his menu, along with the inquisitive spirit he learned as an apprentice. To pass on the legacy of the ancient capital, dishes are accompanied by waka poetry and Buddhist blessings written in the chef’s own hand. Eel cuisine, the signature fare, is patiently deboned to draw out the fish’s distinctive texture. Painstaking handiwork and graceful service embody the teachings of the chef’s mentor." }, { "slug": "pontocho-masuda", "name": "Pontocho Masuda", "city": "Kyoto", "address": "200 Shimokorikicho, Nakagyo-ku, Kyoto, 604-8016, Japan", "cuisine": "Obanzai", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.005793, "longitude": 135.771054, "phone": "+81752216816", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/pontocho-masuda", "description_en": "The mood is the Showa era, when Pontocho was a much sleepier place. Two generations, father and son, man the kitchen, displaying their talents in ryotei cooking. ‘Obanzai’, a style of cooking beloved by Kyoto families, exudes the warmth and familiarity of the good old days. Side dishes are simply simmered and unadorned: okara (soy pulp), hijiki (black seaweed), nishin-nasu (Pacific herring with eggplant). Grilled seafood and seasonal stews are popular. ‘Daimyotaki’, dried daikon pickled and simmered in dashi, was born of the wisdom of previous generations." }, { "slug": "hachiraku", "name": "Hachiraku", "city": "Kyoto", "address": "428-5 Kamibentencho, Higashiyama-ku, Kyoto, 605-0822, Japan", "cuisine": "Chinese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.000196, "longitude": 135.778449, "phone": "+81755415898", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hachiraku", "description_en": "‘Urban Chinese’ that uses no garlic or lard. The starting point for Hachiraku is the spirit of graceful service as only the ancient capital can offer, so these ingredients are banned to prevent odours from transferring to the kimono of gentlemen, geishas and maikos. The chef applies the richness of top-grade soup stock to his cuisine to good effect. Stir-fries are paired with wasabi, fried rice with Kyoto pickled vegetables. Spice use is restrained, as befits the urbane refinement of Kyoto." }, { "slug": "kamanza-nagashima", "name": "Kamanza Nagashima", "city": "Kyoto", "address": "726-5 Shimomatsuyacho, Nakagyo-ku, Kyoto, 604-0034, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.011394, "longitude": 135.755809, "phone": "+81752413770", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kamanza-nagashima", "description_en": "A kappo run by a kind-hearted couple, who pour their hearts into making diners feel welcome — which is why they only cater to one party per evening. The meal begins with congee, or steamed mochi rice topped with seasonal items and then continues to a cup of sake accompanied by an assortment of snacks. In true Kyoto style, the wanmono is a white-miso soup. To close the meal, white rice cooked in clay pots is served — a dish the chef believes best reflects cooking skills; enjoy it with pickled vegetables hand-made by the proprietress." }, { "slug": "en", "name": "en", "city": "Kyoto", "address": "15-2 Higashikujo Nishisannocho, Minami-ku, Kyoto, 601-8003, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.983068, "longitude": 135.760096, "phone": "+81756918155", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/en-1192891", "description_en": "His father was an artist specialising in maki-e, gold and silver decorations on lacquer; his mother the latest in a long line of tea-ceremony instructors. Overseas, he spread the word about the virtues of shojin-ryori. ‘En’ means ‘swallow’; the chef named his restaurant for this migratory bird in reference to himself, a man who had lived away from Japan but had come home to Kyoto. The menu is broad in scope and includes some dishes incorporating Western elements. The swallow is said to bring good fortune, and the chef’s personality and the reputation of his cooking bring customers flocking to him." }, { "slug": "takocho", "name": "Takocho", "city": "Kyoto", "address": "1-237 Miyakawasuji, Higashiyama-ku, Kyoto, 605-0801, Japan", "cuisine": "Oden", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.00201, "longitude": 135.771618, "phone": "+81755250170", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/takocho", "description_en": "The rich aroma of dashi broth fills an interior that recalls the warmth of the old days. The restaurant name in kanji is framed on the wall; copper saucepans are polished till gleaming. Preserving tradition at this restaurant, which has been in business since the late 19th century, are the fourth-generation owner-chef, resplendent in bow tie, and the proprietress, dressed in a traditional smock-style apron. The name ‘Takocho’—with ‘tako’ meaning ‘octopus’ —was adopted in the mid-20th century as a nod to the shop’s popular octopus dish. In addition to the menu inscribed on wooden tags, off-menu items are intriguing as well. Light-flavoured broth and Kujo spring onion are quintessentially Kyoto." }, { "slug": "oku-2", "name": "Oku", "city": "Osaka", "address": "2-1-37 Katamachi, Miyakojima-ku, Osaka, 534-0025, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.694294, "longitude": 135.530018, "phone": "+81663609482", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/oku-1205448", "description_en": "The owner-chef opened a counter restaurant specialising in unagi after studying Japanese cuisine. The theme is ‘unagi and sake’, so the fare consists of the unagi set menu only. The menu uses fresh vegetables to impart seasonal moods. Ingredients are boiled, fried or straw-smoked for a unique sensibility. Unagi on rice brings the meal to a close, delighting the palate with rice freshly steamed in clay pots. The owner-chef’s experience also shines in the endless variety of vessels." }, { "slug": "asador-roca", "name": "Asador ROCA", "city": "Osaka", "address": "2-6-4 Hiranomachi, Chuo-ku, Osaka, 541-0046, Japan", "cuisine": "Spanish", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.687559, "longitude": 135.503711, "phone": "+81661212400", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/asador-roca", "description_en": "A pairing prix fixe menu plumbs the appeal of Spanish cuisine coupled with wine. The house brings together seasonal ingredients of Japan with Spain’s local cuisines and wines, shaped by that country’s diverse climates. Examples include seafood paella and asado of chub mackerel with mushrooms, or of shrimp with shiitake. The bounty of mountain and ocean gathered on one plate delivers flavours that are simple yet striking. Discover a cuisine born of nature, the land and the people." }, { "slug": "yassan", "name": "Yassan", "city": "Kyoto", "address": "347 Giommachi Kitagawa, Higashiyama-ku, Kyoto, 605-0073, Japan", "cuisine": "Beef", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.004776, "longitude": 135.775782, "phone": "+81755419666", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/yassan", "description_en": "Yassan is a meat kappo of long renown. The shop is busy night after night, filling up as soon as the shop curtain is posted outside. Staff use German as a sort of code, calling tongue ‘Zunge’, heart ‘Herz’, stomach ‘Magen’ and so on. The practice began at a time when many of its regulars were German physicians. ‘Yassan’ is an affectionate contraction of the restaurant’s original owner-chef’s name, ‘Yasuo-san’. Calabashes hang from the rafters around the counter, recalling that Yasuo-san liked sake in these gourds." }, { "slug": "wavie", "name": "wavie", "city": "Kyoto", "address": "27-3 Hanazono Imachi, Ukyo-ku, Kyoto, 616-8042, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.019968, "longitude": 135.718354, "phone": "", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/wavie", "description_en": "‘Wavie’ (pronounced ‘wah-vee’) is an invented word combining Japanese ‘wa’, ‘harmony’, with French ‘vie’, ‘life’; it expresses the concept of French cuisine brought to new life through Japanese ingredients. The prix fixe menu is squarely focused on the ingredients of Kyoto and its environs. Vegetables fermented in herbs add depth and character to the flavours. Arrangements are modern in style. With sauces based on wine and cream, wavie fuses Japanese and French influences to create a culture of culinary harmony." }, { "slug": "hosun-nagashima", "name": "Hosun Nagashima", "city": "Kyoto", "address": "29-1 Nishinokyo Emmachi, Nakagyo-ku, Kyoto, 604-8463, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.018208, "longitude": 135.732654, "phone": "+81753841010", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/hosun-nagashima", "description_en": "Emmachi is where the chef was born and raised. He turned the family home into a restaurant, pledging to contribute to the town he loves. ‘Hosun’ means ‘a little square’ or ‘the space occupied by my heart’; the Japanese of old believed that the heart covered about 9 square centimetres, and the chef wants his shop to be a place where the hearts of guests and chef come together. Cuisine is focused on dashi, with harmony between ingredients and broth. The flavour of the seasoned first dashi in soup dishes derives from makombu seaweed. Char-grilled fish is paired with dashi paste." }, { "slug": "tokuo", "name": "Tokuo", "city": "Kyoto", "address": "151 Tennocho, Shimogyo-ku, Kyoto, 600-8013, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.00129, "longitude": 135.769603, "phone": "+81753513906", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tokuo", "description_en": "To usher in the next generation in kappo culture, Tokuo goes all in on à la carte items. Blanquillo, a staple of Kyoto cuisine, is served year-round: at times flame-grilled, at others deep-fried or as sakamushi (seasoned with sake and salt, then steamed). Duck meat dumplings, a heritage from the chef’s apprenticeship days, are lovingly prepared in homage to his culinary mentor. Rice enveloped in grated yam and bean curd skin has been devised as a treat that goes down easy in the summer months." }, { "slug": "koryori-takaya", "name": "Koryori Takaya", "city": "Kyoto", "address": "165 Nishisakaicho, Shimogyo-ku, Kyoto, 600-8218, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.989133, "longitude": 135.75812, "phone": "+81753655159", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/koryori-takaya", "description_en": "The charm of Koryori Takaya is that it’s a kappo, but with the comfortable familiarity of a neighbourhood eatery. Freshly cooked dishes and smiling conversation put diners in a good mood. For lunch, set meals with a variety of small side dishes are served; in the evening, the chef displays his talent with omakase, concluding with rice in earthenware pots and accompaniments. A choice of pickled tuna, grilled fish or sukiyaki makes the end of the evening fun." }, { "slug": "sushi-ichiei", "name": "Sushi Ichiei", "city": "Osaka", "address": "B1F, 1-6-10 Sennichimae, Chuo-ku, Osaka, 542-0074, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.668014, "longitude": 135.504491, "phone": "+81662131307", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-ichiei", "description_en": "Inheriting his father’s dream of independence, the chef followed him along the path of the sushi master. The signature item on the omakase menu is tsukuri of shrimp. The arrival of ginger wrapped in nori signals the transition from appetizers to sushi. Nigiri are orthodox, though serving shrimp raw adds a distinctive touch. The chef’s assured technique shows even in the thick rolled omelette. ‘Ichiei’ means something like ‘forever’, capturing his hope that you will treasure your encounter with his shop and remain a friend to it." }, { "slug": "ku-de-kiyo", "name": "ku:de kiyo", "city": "Osaka", "address": "2-16-5 Tsukamoto, Yodogawa-ku, Osaka, 532-0026, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.713556, "longitude": 135.470402, "phone": "+81663066687", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/ku-de-kiyo", "description_en": "‘Kuude’ is ‘let’s eat’ in Osaka dialect, the chef’s nickname is Kiyo, and the whole name has a French sound to it. A colour scheme of bright blue and green declares the shop’s freedom from convention. The theme is ‘unforgettable cuisine’: each dish features no more than three items, arrangements are minimal, and portions are generous. At lunchtime, set meals of Western items paired with rice and miso soup make ku:de kiyo a local favourite." }, { "slug": "l-angolo", "name": "L'angolo", "city": "Osaka", "address": "1-12-1 Tenjimbashi, Kita-ku, Osaka, 530-0041, Japan", "cuisine": "European", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.694201, "longitude": 135.511815, "phone": "+817018163597", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/l-angolo-1195147", "description_en": "The husband studied cooking in Nice, the wife in Tuscany. Today the two of them express simple, honest home cooking and regional dishes using Japanese ingredients. Pairings courses combine food with organic wines favoured by the couple. Working in shifts, the wife serves Italian cuisine at lunchtime, while the husband provides cuisine based on French cooking for dinner, each making the most of their area of expertise." }, { "slug": "la-lucciola", "name": "La Lucciola", "city": "Osaka", "address": "5-7-3 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.696578, "longitude": 135.488587, "phone": "+81664580199", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/la-lucciola", "description_en": "A small light shines from a back alley. The restaurant’s name means ‘firefly’, and the chef’s sunny smile lights up the spirits of his guests. The fare is Italian, yet Japanese sensibility lives within it. Counter seating is kappo-influenced, while the charcoal grill reflects use of longstanding Japanese methods. Japanese and Western serving-ware are used to suit each dish; the chef personally repairing pottery with kintsugi gold and lacquer comes from the Japanese spirit. Many customers frequent La Lucciola to enjoy the presence of the good-humoured chef." }, { "slug": "sushidokoro-hirokawa", "name": "Sushidokoro Hirokawa", "city": "Osaka", "address": "1-8-39 Gamo, Joto-ku, Osaka, 536-0016, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.698339, "longitude": 135.537082, "phone": "+81674105343", "website": "https://sushi-hirokawa.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushidokoro-hirokawa", "description_en": "When you order sake, the chef presents a box of paulownia wood containing Satsuma and Tenma kiriko cut-glass drinking cups. These craft traditions of Kagoshima and Osaka tell of where the chef was born, and where he apprenticed. Fish is selected at Tsuruhashi Market. The meal starts with snacks before proceeding to more creative preparations, attesting to his experience. Nigiri are formed small, in the hope you will sample as many different items as possible. The chef’s ready smile is another factor that keeps diners coming back." }, { "slug": "tamanegi", "name": "tamanegi", "city": "Osaka", "address": "1-20-15 Shimmachi, Nishi-ku, Osaka, 550-0013, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.677103, "longitude": 135.495374, "phone": "+81665360085", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/tamanegi", "description_en": "Onion-shaped lamps hang from the ceiling. In this couple-run restaurant, the wife has studied Italian cuisine and the husband was a sommelier at a French restaurant. They chose the name (‘tamanegi’ is Japanese for ‘onion’) because of the bulb’s familiarity in both Italian and French cooking. Taking her culinary cues from her experience in Italy’s Piemonte region, the dishes are bold yet delicate in flavour. Pasta is made by hand the way she learnt in Piemonte; completely free-range beef is paired with organic wines." }, { "slug": "sushi-marumine", "name": "Sushi Marumine", "city": "Osaka", "address": "6-2-20 Tenjimbashi, Kita-ku, Osaka, 530-0041, Japan", "cuisine": "Sushi", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.709842, "longitude": 135.512233, "phone": "+81663516866", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/sushi-marumine", "description_en": "The husband-and-wife team have previously managed a fishmonger and a caterer. As a discerning connoisseur, the chef’s ability to source great ingredients is impressive. The menu, written in a beautifully flowing hand, is crammed with a rich miscellany of fish. Many of the patrons are regulars, freely ordering snacks and nigiri with cups of sake; they drop in for friendly conversation amid their daily lives in this intimate restaurant with its congenial atmosphere, a radio playing in the background." }, { "slug": "unkaku", "name": "Unkaku", "city": "Osaka", "address": "1-18-17 Temma, Kita-ku, Osaka, 530-0043, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": true, "latitude": 34.69484, "longitude": 135.518716, "phone": "+818014141967", "website": "https://www.unkaku.jp/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/unkaku", "description_en": "‘Unkaku’ is a traditional pattern depicting cranes dancing in the clouds. Masaharu Shimamura sees himself as a crane; the image expresses his wish to fly high in the culinary world. In the thrifty spirit of Osaka cooking, he uses every part of his ingredients. His signature dish, ‘Nozaki-style grilled small sea bream’, is testament to that conviction. Recalling that the area around Nozaki Kannon Temple (Jigen-ji) was once famed for its canola, Shimamura simmers the fish in rapeseed oil so that even the bones of this fish served whole can be eaten." }, { "slug": "ten-you", "name": "Ten-you", "city": "Kyoto", "address": "299 Shimohakusancho, Nakagyo-ku, Kyoto, 604-8085, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.009557, "longitude": 135.765692, "phone": "+81752127778", "website": "https://www.ten-you.jp/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/ten-you", "description_en": "The clean-lined interior was created by a tea-house craftsman. The ground floor has private rooms in a modern Japanese style; the upper floor features counter seating with the chef holding court. Tempura is fried in cottonseed oil for a light texture. The prix fixe menu alternates between seafood and vegetables, ensuring constant variation. In a creative touch, tilefish is wrapped in perilla leaf. The restaurant is managed by a ryokan; in hope that guests will return to dine here even after their stay is over, tendon is offered at lunchtime." }, { "slug": "gion-kajisho", "name": "Gion Kajisho", "city": "Kyoto", "address": "570-127 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.002705, "longitude": 135.775145, "phone": "+81755258211", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-kajisho", "description_en": "Making Kyoto cuisine accessible to all is the goal of this chef and proprietress. ‘Kajisho’ combines the husband’s surname with his wife’s maiden name, signifying their bond of matrimony. Rolled omelette preserves the legacy of popular delivery items and box lunches from the chef’s apprentice days while recreating the air of a kappo. Seafood sourced from Nagasaki and Goto-udon noodles convey the flavours of the couple’s hometown. À la carte items such as braised pork and chawanmushi are offered in the evening." }, { "slug": "gion-nishimura", "name": "Gion Nishimura", "city": "Kyoto", "address": "570-160 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.00274, "longitude": 135.775807, "phone": "+81755252727", "website": "https://www.gion-nishimura.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-nishimura", "description_en": "The aim of this chef is to serve cuisine that is simple in appearance but makes a lasting impression. He places great store by elements the customer never sees, such as dashi combinations and knife techniques. In the eel and rolled omelette dressed in starchy sauce, for example, he creates synergistic effects by varying the dashi used for the omelette and the sauce. For the assortment of simmered vegetables, each vegetable is cut in a unique way, adding up to a harmonious whole. Customer demand has made the unforgettable sesame tofu and mackerel sushi standard dishes." }, { "slug": "varier", "name": "Varier", "city": "Osaka", "address": "2F, Nakanoshima Daibiru, 3-3-23 Nakanoshima, Kita-ku, Osaka, 530-6102, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.693565, "longitude": 135.493516, "phone": "+81648030999", "website": "https://www.restaurant-varier.com/index.html", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/varier", "description_en": "Tables sparkling in the light of opulent chandeliers. Taking ‘classic modern’ as his theme, the chef jealously guards traditional techniques while incorporating Japanese ingredients: French cuisine, but à la japonaise. Thus, he also uses a Japanese-style dashi made from kombu and katsuo. ‘Varier’ is French for ‘to change’, expressing how ingredients shift with the seasons, and the changes to the aroma and flavour of each dish. Crockery, much of which is Mino ware, is richly varied." }, { "slug": "gion-rohan", "name": "Gion Rohan", "city": "Kyoto", "address": "232 Nijuikkencho, Higashiyama-ku, Kyoto, 605-0077, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.004179, "longitude": 135.772986, "phone": "+81755337665", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-rohan", "description_en": "Gion Rohan runs the gamut from seasonal favourites to creative Japanese cuisine. Potato salad is paired with fermented crucian carp sushi as a drinking snack. Sandwiches of mackerel pickled in vinegar pique the interest. Fish of the day is served salt-grilled or stewed. A good choice is to choose one of the rice dishes in clay pots and supplement it with ginger-fried pork or sukiyaki. Quantities can be adjusted according to taste, so you’ll want to try a range of offerings." }, { "slug": "aoike", "name": "Aoike", "city": "Kyoto", "address": "631 Heinouchicho, Nakagyo-ku, Kyoto, 604-0884, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.016256, "longitude": 135.761828, "phone": "+81752043970", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/aoike", "description_en": "The star ingredients are vegetables from Kamigamo. Every morning the chef harvests them himself from his garden, and that’s when the process of imagining his creations begins. A classic example is the pressed vegetables; this dish is full of colourful vegetables, as if drawing a picture of a vegetable garden. Mushrooms and root vegetables are transformed into mousses and thick soups, bringing the bounty of the good earth to the table. The interior was crafted by the chef’s father-in-law, a sukiya carpenter. Mosaic-studded counter and Scandinavian chairs combine for a distinctly modern atmosphere." }, { "slug": "xiang-hua", "name": "xiang hua", "city": "Osaka", "address": "1-13-8 Nishitemma, Kita-ku, Osaka, 530-0047, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.694394, "longitude": 135.505768, "phone": "+819039208585", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/xiang-hua", "description_en": "True to its name, which means ‘serving the cuisine of every region of China’, the menu features a rich variety of regional dishes. The background to the recipes is a tale worth telling. As the chef used to teach at a cooking school, he is well-versed in his craft. He follows Confucius’s teaching of ‘Bù shí bù shí’, that people should eat foods in season. Tour the regional cuisines of China and taste its many fascinating flavours." }, { "slug": "tokumaru", "name": "Tokumaru", "city": "Kyoto", "address": "406 Kameyacho, Nakagyo-ku, Kyoto, 604-0941, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.0120423, "longitude": 135.7668528, "phone": "+818091690331", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/tokumaru", "description_en": "À la carte fare is the star here, to ensure that diners can taste whatever takes their fancy. To convey the passing of the seasons through food, the chef updates the menu every day. A full range of wanmono spoils diners for choice. Potato salad swaps ham for beef; isobe-age is topped with aosa nori, a laver seaweed, to bring out the scent of the sea. Nonchalant twists such as these form lasting impressions." }, { "slug": "kappo-takohachi", "name": "Kappo Takohachi", "city": "Kyoto", "address": "498 Higashigawacho, Nakagyo-ku, Kyoto, 604-8046, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.006216, "longitude": 135.767048, "phone": "+81752312995", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kappo-takohachi", "description_en": "The ambience of mid-20th-century Japan remains along Takoyakushi Street. The cooking is as nostalgic as the shop, both a legacy from the chef’s father. Customers sit shoulder to shoulder while the owner couple work in perfect sync. The intimate space shortens the distance between people, enfolding all present in a harmonious mood. On the menu, only ingredients are listed: sea bream, squid, octopus. Ask the chef for that day’s recommendation—all part of the fun." }, { "slug": "jiki-miyazawa", "name": "Jiki Miyazawa", "city": "Kyoto", "address": "553-1 Yaoyacho, Nakagyo-ku, Kyoto, 604-8123, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.0043254, "longitude": 135.7633929, "phone": "+81752131326", "website": "https://jiki-miyazawa.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/jiki-miyazawa", "description_en": "The original establishment of the Miyazawa chain of kappo restaurants. Jiki Miyazawa is best known for its famous baked sesame tofu, accompanied by rice served at its freshest, right after cooking. Other menu items are conceived by the chef, drawing on his experience at the ambassador’s residence in Poland. Each dish is layered with numerous ingredients, brightened by the freshness of citrus and tartness of other fruits. In true gourmet fashion, soba dishes are crafted using seasonal ingredients." }, { "slug": "kamekichi", "name": "Kamekichi", "city": "Osaka", "address": "1-3-13 Yariyamachi, Chuo-ku, Osaka, 540-0027, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.682689, "longitude": 135.515553, "phone": "+81669470063", "website": "https://www.kamekichi-b.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kamekichi", "description_en": "The chef wanted his guests to feel comfortable around him, so he named his restaurant after his own nickname. French country favourites fill the menu, including quiche Lorraine, cassoulet and beef cheek simmered in red wine. Game in season, such as mallard and Daurian partridge, are a delight. À la carte items at dinner are generously portioned for sharing. Sauces prepared with liberal amounts of butter and cream are the true pleasure of French cuisine." }, { "slug": "kinari", "name": "Kinari", "city": "Osaka", "address": "4-17-15 Temma, Kita-ku, Osaka, 530-0043, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.695875, "longitude": 135.513968, "phone": "+818069242715", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/kinari", "description_en": "‘Kinari’ is a traditional culinary style of Osaka, practiced since early times. The term means ‘in its natural state’; cooking that lets the native flavour of the ingredients come fully to the fore. The chef, who was once an instructor at a cooking school, applies all his skill and knowledge to the menu. Takiawase, prepared with minimal seasoning and a light dashi, imparts a delicate, natural flavour. Clothed in an unbleached cook’s uniform, the chef offers service as nature intended." }, { "slug": "kappo-harada", "name": "Kappo Harada", "city": "Kyoto", "address": "290 Hokodencho, Nakagyo-ku, Kyoto, 604-0902, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.015293, "longitude": 135.769583, "phone": "+81752135890", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kappo-harada", "description_en": "Operating inconspicuously in a residential district, this kappo offers both omakase and a la carte, responding to diners’ preferences. Service begins with a selection of appetisers and great effort is expended on the wide variety of drinking snacks and seasonal flavours. The focus for wanmono is on delivering the aroma of first-draught dashi, whose fresh, light flavour harmonises well with the main ingredients. Fishing for sweetfish is the proprietor’s summer hobby; these fish are grilled in salt to allow diners to enjoy the pure bounty of nature." }, { "slug": "osteria-il-canto-del-maggio", "name": "OSTERIA IL CANTO DEL MAGGIO", "city": "Kyoto", "address": "512-2 Kikuyacho, Nakagyo-ku, Kyoto, 604-8127, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.005889, "longitude": 135.763225, "phone": "+81752117768", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/osteria-il-canto-del-maggio", "description_en": "Both the name and culinary style are legacies of where the chef apprenticed in Tuscany. Steak à la Florentine is the leading dish in a line-up that recreates that region’s flavours in a simple way. Gnocchi from new potatoes is offered in spring, zucchini fritti in summer, chestnut ravioli in autumn, and beef-and-pear stew in winter. The cuisine is like a walk down memory lane, with the chef as your guide." }, { "slug": "yiwanshui", "name": "Yiwanshui", "city": "Osaka", "address": "2-6-13 Utsubohommachi, Nishi-ku, Osaka, 550-0004, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.68322, "longitude": 135.48991, "phone": "+81664480580", "website": "", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/yiwanshui", "description_en": "The characters on the sign read ‘tàocān’, meaning ‘set menu’ in Chinese. Keen to become their customers’ habitual haunt, Yiwanshui serves Chinese home cooking. Jiǔ cǎi pén, served at lunch, features a colourful appetiser platter showcasing nine different dishes. The approach here is to use familiar ingredients and take the time and effort to bring their native goodness to the fore. A light touch on the oil and seasonings makes the fare easy on the constitution and places natural flavours front and centre." }, { "slug": "kyochuka-makisada", "name": "Kyochuka Makisada", "city": "Kyoto", "address": "565-5 Kawaracho, Nakagyo-ku, Kyoto, 604-0827, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.012305, "longitude": 135.762202, "phone": "+815031509640", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyochuka-makisada", "description_en": "The brothers who run Kyochuka Makisada are following in the footsteps of their father, who was a chef at a Chinese restaurant. The sign beside the shop curtain was written by their father, a gift to celebrate their start of a new life. The “sada” part is common to both brothers’ names. The elder brother runs the kitchen, while the younger brother handles service. The counter is the place to sit to watch the spectacle of dishes being prepared, such as sizzling Peking duck. The brothers’ passion is driven by the family tie that binds them." }, { "slug": "jikon-hiratate", "name": "Jikon Hiratate", "city": "Kyoto", "address": "352-1 Shoshoiotabicho, Nakagyo-ku, Kyoto, 604-0873, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.015593, "longitude": 135.760216, "phone": "+81752212288", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/jikon-hiratate", "description_en": "‘Jikon’ in the restaurant’s name means ‘live with all your heart in this moment’. Dutifully listing the carefully selected ingredients in the menu, the house focuses with single-minded devotion on preparation. The proprietor starts by presenting a selection of seasonal recommendations. After sampling the flavours of the season, guests order items they fancy. The restaurant’s style is to stay grounded in the basics while demonstrating creativity through combinations of ingredients, as exampled by fruits dressed with white sesame seeds, tofu and miso. The menu forms a bond between chef and guest." }, { "slug": "gion-rakumi", "name": "Gion Rakumi", "city": "Kyoto", "address": "570-206 Giommachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.002699, "longitude": 135.776619, "phone": "+81755313733", "website": "", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/gion-rakumi", "description_en": "‘Delicious, fun flavours’ is Gion Rakumi’s motto. The bustling of the amiable young cooks in the kitchen is a pleasing sight. Items are à la carte but no set formula is followed, so there’s no menu. Instead, guests choose ingredients from a wooden box and consult with the chef on preferred ways of preparation. Being a Gion Sasaki-run place, the quality of ingredients is uncompromising. The playfulness of presentation and pub-like joviality make the mood cheerful and lively." }, { "slug": "gochiso-nene", "name": "Gochiso nene", "city": "Osaka", "address": "2F, 5-3-22 Tenjimbashi, Kita-ku, Osaka, 530-0041, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.707732, "longitude": 135.512248, "phone": "+81668825512", "website": "https://www.gochisounene.com/", "michelin_url": "https://guide.michelin.com/en/osaka-region/osaka/restaurant/gochiso-nene", "description_en": "The style here is an omakase set meal of tempura and items prepared in dashi stock. The owner-chef fries the tempura, and the proprietress intersperses it with takiawase and hand-made oden. Truly a duo in consummate synchrony. For dashi dishes, the couple trade ideas and prepare items together. In summer, tempura of pike conger with simmered onions is served; in winter, crab tempura comes with pureed soup of lily bulb. The harmony between husband and wife is as melodious as their restaurant’s name." }, { "slug": "okuniya-mambei", "name": "Okuniya Mambei", "city": "Kyoto", "address": "534 Kikuyacho, Nakagyo-ku, Kyoto, 604-8127, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.005215, "longitude": 135.763337, "phone": "+81752552590", "website": "https://manbei.bubu-unagi.com/", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/okuniya-mambei", "description_en": "The chef opened Okuniya Mambei as the third-generation owner-chef of a river-fish restaurant in Nishiki Market. He realised his dream with the help of architects, calligraphers and potters. Décor of rustic simplicity, bold and vigorous calligraphy and tricolour earthenware pots exude a unique personality. The menu consists only of large kabayaki on rice. Eel is grilled with the fat intact and served with rice freshly cooked in an earthenware pot. In true Kyoto style, the leftover rice is topped with eel tsukudani (a preserve using sweetened soy sauce) and hojicha (roasted green tea) is poured over it." }, { "slug": "kyoryori-hachisei", "name": "Kyoryori Hachisei", "city": "Kyoto", "address": "15-2 Chudoji Maedacho, Shimogyo-ku, Kyoto, 600-8804, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.9950648, "longitude": 135.7474885, "phone": "+81752853645", "website": "https://www.hatisei.com", "michelin_url": "https://guide.michelin.com/en/kyoto-region/kyoto/restaurant/kyoryori-hachisei", "description_en": "The restaurant stands in the chef’s birthplace of Gojo Omiya. To provide his guests with the best possible service, he visits the central market frequently. Discussions with wholesalers, some of whom are former classmates, guide him as he selects each individual item. Holding the teachings of his mentor to heart, the chef elaborates his plans, never forgetting the importance of painstaking preparation. The menu, a snapshot of delicacies of the season, conveys that spirit eloquently." }, { "slug": "oryori-hanagaki", "name": "Oryori Hanagaki", "city": "Nara", "address": "2-13-2 Gakuen Minami, Nara, Nara, 631-0034, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.692643, "longitude": 135.753435, "phone": "+81742451288", "website": "https://www.hanagaki2611.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/oryori-hanagaki", "description_en": "This house, surrounded by bamboo, welcomes only one party per day. The refined gate, elegant room and tasteful garden are all the work of the proprietor. Devotion is paid to every aspect of cuisine and service in the spirit that each meal is a once-in-a-lifetime encounter. Meals incorporate seasonal flavours from across Japan. To convey the proprietor’s feelings for the food directly, ingredients are brought to the table and sometimes even prepared before guests’ eyes. Western ingredients are also used, charming diners with creativity beyond Japanese cuisine." }, { "slug": "akordu", "name": "akordu", "city": "Nara", "address": "70-1-3-1 Suimoncho, Nara, Nara, 630-8208, Japan", "cuisine": "Innovative", "price": "¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.68575, "longitude": 135.835467, "phone": "+81742772525", "website": "https://akordu.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/akordu", "description_en": "‘Akordu’ is Basque for ‘memories’. Chef Hiroshi Kawashima invokes memories from his ingredients, encapsulating messages in his cooking. Each course in the prix fixe meal comes with a card; menu names are akin to story titles. Kawashima interprets the history and cultural topography of Nara through a modern Spanish sensibility cultivated in Basque country. Cuisine bursting with creativity, beautifully prepared and arranged." }, { "slug": "sanka", "name": "sanka", "city": "Tokyo", "address": "3-34-24 Nakano, Nakano-ku, Tokyo, 164-0001, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.705046, "longitude": 139.665124, "phone": "+81363826352", "website": "https://www.sanka.tokyo/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/sanka", "description_en": "The name ‘sanka’ refers to three aromas — a trinity of ingredients, sauce and wine. Classical foundations are revisited and reinterpreted through original ideas. A signature dish showcases several varieties of potato, prepared using a range of techniques, sauces and powders to draw out their deep, earthy character. In the spirit of ‘onko-chishin’, the restaurant seeks to evolve French cuisine by learning from the past." }, { "slug": "createrna", "name": "CREATERNA", "city": "Tokyo", "address": "B1F, 1-11-10 Ikejiri, Setagaya-ku, Tokyo, 154-0001, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.644877, "longitude": 139.679366, "phone": "+81368206970", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/createrna", "description_en": "The chef prizes freedom in his cooking. He sharpened his creative sensibility by working across a range of culinary styles throughout Europe. His cuisine rests on three pillars: imagination, refinement and artistry. Ingredient combinations are kept simple, while plating is elegant, carefully considering negative space as well. The restaurant’s name fuses the Latin words ‘creatio’ (creation) and ‘aeterna’ (eternity). The chef continues to craft recipes with an eye to the future." }, { "slug": "otora", "name": "Otora", "city": "Tokyo", "address": "4-5-4 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.65637, "longitude": 139.723631, "phone": "+81359627679", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/otora", "description_en": "A guiding principle of the chef’s cuisine is ‘junkan’ — a philosophy that views the seasons in ten-day spans. Within each span, ingredients reach their peak expression. Each dish is at its finest in the very moment it is prepared and served. The chef cherishes every fleeting instant that, once gone, cannot return, and remains grateful for the human connections formed each day. Traditionally, a month is divided into ‘jojun’, the first ten days; ‘chujun’, the middle ten days; and ‘gejun’, the final ten days. Each span offers a precious encounter with the season and its finest ingredients from land and sea." }, { "slug": "vanka", "name": "VANKA", "city": "Tokyo", "address": "10F, 2-9-9 Kitaaoyama, Minato-ku, Tokyo, 107-0061, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.671392, "longitude": 139.716741, "phone": "+81358430222", "website": "https://vanka-tokyo.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/vanka", "description_en": "‘VANKA’ takes its name from an archaic Japanese word for tomato. Just as vegetables once introduced from abroad have taken root in Japan, the cuisine builds on French foundations while expressing a distinctly Japanese sensibility, bringing the two traditions together. Drawing on ingredients from the beginning, peak and close of the season, the kitchen incorporates dried bonito flakes, miso and charcoal fire. Soup is served in lacquerware bowls, and traditional Japanese painting motifs feature in the open kitchen — throughout, the restaurant embodies the spirit of ‘wakon-yōsai’: Japanese spirit with Western technique." }, { "slug": "siamo-noi", "name": "Siamo noi", "city": "Tokyo", "address": "3-13-11 Jiyugaoka, Meguro-ku, Tokyo, 152-0035, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.610973, "longitude": 139.663474, "phone": "+81337256292", "website": "https://www.siamonoi.jp/", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/siamo-noi", "description_en": "The theme is ‘Cucina Tokyonese’, Italian cuisine in the Tokyo style. The focus is on vegetables from Setagaya and other ingredients from the Tokyo area. In keeping with the belief that what can be made in-house should be, herbs and fruits are grown in the garden and seasonings are prepared on site. The restaurant’s name means ‘we’ in Italian, expressing a desire for diners to enjoy cuisine created collectively by everyone involved, including the producers." }, { "slug": "jiu", "name": "jiü", "city": "Tokyo", "address": "1-1-3 Tomioka, Koto-ku, Tokyo, 135-0047, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.671129, "longitude": 139.795938, "phone": "+815017244480", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/jiu", "description_en": "Wood-fired French cuisine defines the theme here, a marriage of classical French technique and wood flame. Meat and fish are enveloped in fire, while vegetables are gently smoked. Even the red wine sauce for meat dishes reflects this devotion to wood fire: the aromatic vegetables used in the stock are first charred over flame. The name ‘jiü’ refers to the ‘blessed rain’ that nourishes the fields, and it is with the hope that this restaurant may gently nourish the hearts of its guests." }, { "slug": "per-te", "name": "PER TE", "city": "Tokyo", "address": "2-12-33 Akasaka, Minato-ku, Tokyo, 107-0052, Japan", "cuisine": "Pizza", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.671884, "longitude": 139.739336, "phone": "+81355455255", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/per-te", "description_en": "Pizza and other items are offered with this prix fixe menu of wood-fired cooking. The Marinara and Margherita pursue the essence of these classics, while more creative pizzas draw inspiration from regional Italian cuisine, exploring new possibilities. Fresh from the oven, pizzas are served one slice at a time, ensuring both portion and pacing are balanced. The course unfolds in a chic setting, offering a new vision of the pizzeria." }, { "slug": "sushi-matsumiya", "name": "Sushi Matsumiya", "city": "Nara", "address": "42-2 Tsubaicho, Nara, Nara, 630-8343, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.680885, "longitude": 135.827984, "phone": "+819096421170", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/sushi-matsumiya", "description_en": "A sushi shop run by two sisters; the younger prepares the sushi, the elder serves the guests. White-fleshed fish is marinated in kombu, squid lightly scored, tuna is marinated in soy sauce. The order of sushi toppings is modulated to progress from lighter flavours to stronger ones. Japanese tiger prawn is served without wasabi to bring out its sweetness, while simmered conger eel is lightly grilled over bamboo leaves to impart their aroma. With their unique perspective towards sushi, much thought is given to every piece." }, { "slug": "le-un", "name": "LE UN", "city": "Nara", "address": "NIPPONIA HOTEL Nara Naramachi, 4 Nishijodocho, Nara, Nara, 630-8345, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.679569, "longitude": 135.826365, "phone": "+81120210289", "website": "https://www.naramachistay.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/le-un", "description_en": "The elegant space was once a sake brewery founded in the 19th century, in the Meiji period. Enjoy French cuisine featuring Nara ingredients and various creative touches. Vegetables delivered from nearby farms are used in salads and soups. Also unique are the desserts made using sake lees and sweet sake. After the meal, a special Japanese tea, Yamatocha, is brewed, extending the magic to the last moment. Pairings with sake sourced directly from the brewery accentuate the cuisine." }, { "slug": "auberge-de-senvie", "name": "AUBERGE de SENVIE", "city": "Nara", "address": "2217 Taie, Sakurai, Nara, 633-0044, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.489565, "longitude": 135.839542, "phone": "+81744420505", "website": "https://hirakawa-corp.com/senvie/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/auberge-de-senvie", "description_en": "An auberge perched high on a tranquil plateau. The name is a mashup of ‘sens’ and ‘vie’, ‘sense’ and ‘life’, intended to convey the bounty of Nara’s land and the richness of its culture. Beautifully presented, modern cooking crystallises ideas born of dialogue with the food producers, potters and woodworkers of Nara who work with the restaurant. Sensibility thriving amidst the refreshing, lush natural beauty of the Yamato plain." }, { "slug": "kuramoto-ryori-maruto-shoyu", "name": "Kuramoto Ryori Maruto Shoyu", "city": "Nara", "address": "170 Iyodo, Tawaramotocho, Shiki-gun, Nara, 636-0243, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": true, "latitude": 34.549966, "longitude": 135.816381, "phone": "+81744322064", "website": "https://maruto-shoyu.co.jp/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/kuramoto-ryori-maruto-shoyu", "description_en": "This Japanese restaurant is located in Nara’s oldest soy brewery. The head chef works together with the 18th generation owner and prepares a menu focused on soy sauce and vegetables. Soy sauce is used with everything from the appetisers to the sweets, such as the Miwa somen with soy sauce espuma and takikomi-gohan with unrefined soy powder. The theme is modern Japanese, and some of the dishes draw inspiration from Chinese and French cuisine." }, { "slug": "nikutoieba-matsuda", "name": "Nikutoieba Matsuda", "city": "Nara", "address": "2F, 5-2-40 Naizencho, Kashihara, Nara, 634-0804, Japan", "cuisine": "Beef", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.513889, "longitude": 135.791868, "phone": "+81744240029", "website": "https://nikutoieba.com", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/nikutoieba-matsuda", "description_en": "The owner-chef, a butcher, prepares wagyu. The set menu meal begins with a bold, hearty meat dish. He uses mostly Yamato beef for his customers to get a feel for Nara ingredients. His creative touches include slicing it thin and pressing it between sheets of kombu and making minced meat into gyoza dumpling. Even the last dish features wagyu, and includes chopped beef and curry. Creative dishes and attractive presentations make this a popular spot." }, { "slug": "komforta", "name": "KOMFORTA", "city": "Nara", "address": "1524-1 Nakayamacho, Nara, Nara, 631-0012, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.711486, "longitude": 135.773203, "phone": "+81742957717", "website": "https://www.komforta.info/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/komforta", "description_en": "‘Komforta’ is Esperanto for ‘comfortable’ or ‘cosy’. An apt description of this restaurant, which is reminiscent of a mountain hut and on a hill, as its wood accents create a warm and inviting space. The cuisine bursts with creativity, crafted by a chef who gives his imagination free rein. Nara ingredients reflect the tempo of the seasons. Born of the land, its people and environment, each dish is thoughtfully conceived with Nara at its core." }, { "slug": "shun-gyo", "name": "SHUN-GYO", "city": "Nara", "address": "1-4-12 Omiyacho, Nara, Nara, 630-8115, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.682806, "longitude": 135.817712, "phone": "+81742361011", "website": "https://shungyo.jp/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/shun-gyo", "description_en": "Nara food culture fused with Chinese cuisine; historic ambience paired with time-honoured foodstuffs. ‘So’, a condensed-milk product dating from the Asuka period (592–710 AD), and ‘hishio’, a Nara period (710–784 AD) condiment that uses soybean malt and barley malt, are made by hand. Peking duck, prepared with duck from Gose, showcases the chef’s extensive experience in Beijing cuisine. Seeking new ideas by studying the past, the chef revels in combining Chinese traditions with Western delicacies such as truffles and foie gras." }, { "slug": "apercu", "name": "Aperçu", "city": "Nara", "address": "1-8-7 Mitsugarasu, Nara, Nara, 631-0061, Japan", "cuisine": "Contemporary", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.69093, "longitude": 135.737573, "phone": "+81742943733", "website": "https://apercu.jp/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/apercu", "description_en": "The restaurant’s name means ‘insight’ or ‘perception’. Its aim is to linger in a corner of guests’ memories. With the theme of ‘seeking chance encounters’, the chef looks for a distinctive culinary style. Foie gras-filled monaka is inspired by the welcome sweets served at a ryokan. Decorative tatami plates also reflect the spirit of Japanese hospitality. The signature dish, \"TSUNAGU\", or ‘bonds’, is prepared entirely with Nara vegetables, expressing both the bounty of the land and the connections between people." }, { "slug": "yakitori-mochizuki", "name": "Yakitori Mochizuki", "city": "Nara", "address": "32-14 Surugamachi, Nara, Nara, 630-8357, Japan", "cuisine": "Yakitori", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.678305, "longitude": 135.820395, "phone": "+817083740936", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/yakitori-mochizuki", "description_en": "Hirokazu Bando follows the teachings of where he trained and uses and cooks at high heat directly over the flame. He fills the roaster with bincho charcoal, leaving no spaces in between. Only a set menu is offered so that customers can enjoy a variety of skewers. He dresses whole chickens himself, so also offers rare parts such as chicken oysters and arteries. The meal starts with shuko, such as liver pâté, and proceeds to yakitori chosen to provide gradual changes in taste." }, { "slug": "nara-nikon", "name": "NARA NIKON", "city": "Nara", "address": "3 Nabeyacho, Nara, Nara, 630-8264, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.686899, "longitude": 135.829383, "phone": "+81742314276", "website": "https://naranikon.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/nara-nikon", "description_en": "‘Nikon’, meaning ‘live to the full in this moment’, was the principle advocated by Zen master Dogen Zenji (1200–1253). Every day in his kitchen the chef displays the sincere devotion to Japanese cuisine he has had ever since he began at the bottom of the ladder. He focuses above all on the right timing for handling his ingredients: when to prep, when to slice, and so on. Serving at just the right temperature is vital as well. This craftsman’s spirit of applying every ounce of effort in the present moment is reflected in the name of the restaurant." }, { "slug": "tsukumo", "name": "Tsukumo", "city": "Nara", "address": "968 Kideracho, Nara, Nara, 630-8306, Japan", "cuisine": "Japanese", "price": "¥¥¥¥", "award": "2 Stars", "green_star": false, "latitude": 34.675974, "longitude": 135.834095, "phone": "+81742229707", "website": "https://tsukumonara.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/tsukumo", "description_en": "Falling in love with the cultural landscapes of Nara, the chef opened his restaurant in Naramachi, where he weaves the history and customs of the Yamato region into his menu like a story. The source of his originality lies in the imaginative and creative skills he cultivated overseas. When combined with the skills he honed along the way, the result is a cuisine of refreshing novelty. Ingredients from Buddhist vegetarian dishes and Western cuisine are incorporated, telling the tale of his gastronomic journey. Passion for his craft drives the chef to take Japanese cuisine to new levels." }, { "slug": "la-trace", "name": "LA TRACE", "city": "Nara", "address": "2-1-5 Omiyacho, Nara, Nara, 630-8115, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.68209, "longitude": 135.817159, "phone": "+81742334000", "website": "https://latrace.jp/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/la-trace", "description_en": "The concept is ‘together with nature’. The chef takes inspiration from ingredients he sources from producers with whom he has strong relationships. Vegetables, river fish, meat, tea; all cultivated in the natural beauty of Nara. The breath of each season and the chef’s passion find clear expression in the prix fixe offerings. Menus list ingredients only. The chef loves to share the features of each terroir, the personalities of the food producers, and anecdotes about cooking." }, { "slug": "a-plus", "name": "à plus", "city": "Nara", "address": "1137 Nishikubohommachi, Gose, Nara, 639-2228, Japan", "cuisine": "French", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.462202, "longitude": 135.736283, "phone": "+81745403862", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/a-plus", "description_en": "The restaurant shares a site occupied by a sake brewery since the days of the shoguns. A black counter reflects the Japanese interior of this refurbished traditional house. Locally grown and raised ingredients are the star of the cuisine, with Nara-style pickled vegetables, Yamato beef and vegetables all expressing the terroir of Nara. Akitsuho rice, used in sake brewing, makes an appearance in prix fixe offerings, transformed into rice dishes such as paella and risotto. Sake pairings from the unique expertise of a sake brewer are another reason to visit." }, { "slug": "sen-2", "name": "SÉN", "city": "Nara", "address": "267 Kawai, Tenkawamura, Yoshino-gun, Nara, 638-0301, Japan", "cuisine": "Innovative", "price": "¥¥¥", "award": "1 Star", "green_star": true, "latitude": 34.245224, "longitude": 135.856042, "phone": "+815017219991", "website": "https://sen-tenkawa.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/sen-1218506", "description_en": "Picture yourself standing in a lush mountain valley, listening to the murmur of a nearby stream. This is SÉN’s ‘watershed cuisine’, a prix fixe experience in which time slowly passes and everyday cares are forgotten. The focus of this fare is on the foods of the Kumano River valley. The bounty of this mountain stream, which flows from the village of Tenkawa to the sea, includes vegetables, fish and game supplied by local farmers and hunters. In tribute to a region that prospered through forestry, the dishes are cooked over firewood." }, { "slug": "oryori-hirooka", "name": "Oryori Hirooka", "city": "Nara", "address": "15 Ganrinincho, Nara, Nara, 630-8221, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.68129, "longitude": 135.829859, "phone": "+81742955587", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/oryori-hirooka", "description_en": "The history and culture of Nara, told through the local cuisine. The chef makes a special effort to showcase the ingredients of Gojo, the city of his birth. Vegetables gathered each morning bring freshness and vibrancy to the menu; Hinohikari rice is used to make iimushi or steamed mochi rice with seasonal toppings, and takikomi-gohan, or mixed rice. The dishes, hot and fragrant, are served over a counter of Yoshino cedar. The chef enthusiastically shares the stories behind his creations, to ensure diners get a feeling for the landscape where their food comes from, and the people who grew or raised it." }, { "slug": "sushi-kawashima", "name": "Sushi Kawashima", "city": "Nara", "address": "291-1 Ishikawacho, Kashihara, Nara, 634-0045, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.483144, "longitude": 135.798021, "phone": "+81744351665", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/sushi-kawashima", "description_en": "Sushi Kawashima pursues its own way in the sushi world, a route that crosses paths with the food culture of Nara. Sashimi is dressed with hishio, a koji-mould and salt-water mixture said to be the origin of soy sauce. Snacks are served with preserved so, a condensed-milk product enjoyed in ancient Japan. Yamato tachibana pepper is a seasoning made from an ancient citrus fruit. Sushi of gizzard shad with persimmon leaf testifies to the chef’s lively imagination. Nigirizushi is formed without wasabi, to bring out the flavours of the topping and sushi rice. Persimmon-leaf tea is a relaxing treat to end the meal—a nice Nara touch." }, { "slug": "gokan-uogin", "name": "GOKAN UOGIN", "city": "Nara", "address": "6-4-13 Omiyacho, Nara, Nara, 630-8115, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.684906, "longitude": 135.807029, "phone": "+81742366668", "website": "https://gokan-uogin.jp/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/gokan-uogin", "description_en": "Pursuing ‘Japanese food for all five senses’, the chef makes fish and rice the pillars of his menu. To ensure guests can fully experience the cooking process, kitchen staff and diners face each other over a counter. Smoky aroma wafts from fish on the charcoal grill; steam billows from the rice pot. The rice dish ending the meal is Nara’s Hinohikari, freshly cooked and presented in bowls made by the chef himself. A chance to give thanks for the blessings of Yamato and to enjoy them with all five senses." }, { "slug": "villa-communico", "name": "VILLA COMMUNICO", "city": "Nara", "address": "486-5 Zoshicho, Nara, Nara, 630-8211, Japan", "cuisine": "Innovative", "price": "¥¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.686082, "longitude": 135.845773, "phone": "+815031761787", "website": "https://villa-communico.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/villa-communico", "description_en": "An auberge at the foot of Mt Wakakusa. Here, at the epicentre of Nara gastronomy, the bounty of the land is used to its fullest potential. Locations of producers and producing regions are featured on the menu as a sign of respect. Inspired by Mt Wakakusa’s famous ‘burning mountain’, food is cooked over a wood flame, imparting a smoky fragrance while preserving moisture. The name COMMUNICO means ‘understanding each other’ in Italian, a prayer that food creators and diners will find mutual understanding here." }, { "slug": "okada", "name": "Okada", "city": "Nara", "address": "26-2 Imamikadocho, Nara, Nara, 630-8374, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.680423, "longitude": 135.830455, "phone": "+81742938119", "website": "https://www.okada-nara.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/okada", "description_en": "Great care goes into preparations, while the menu reflects traditional annual events, presented with genuine hospitality. The chef faithfully carries on the techniques he learned at Osaka‘s Masuda. The way he continually builds on the reputation of the restaurant by working closely with the chefs is also inherited from his mentor. Hassun is arranged on platters, expressing the beauty of Japanese cuisine. Guided by the maxim ‘Challenge yourself with conviction rather than chasing trends’, the chef carries on the techniques and spirit cultivated over the years." }, { "slug": "matsuki-2", "name": "Matsuki", "city": "Nara", "address": "1 Fushigazushicho, Nara, Nara, 630-8394, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.679216, "longitude": 135.83323, "phone": "+81742936222", "website": "https://kappou-matsuki.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/matsuki", "description_en": "Guided by the motto ‘Dainty comes from cordiality’, the chef approaches his cuisine with care. Seasonal Yamato vegetables are sourced from nearby farms, as he came to appreciate how fresh vegetables can be while working at a restaurant with its own fields. Hassun platters combine classical techniques with new ideas. The menu reflects the traditions of Japanese cuisine and the touch of the seasons. The chef’s sincere approach shows in his work, a constant reminder of his gratitude for nature’s bounty." }, { "slug": "ajinokaze-nishimura", "name": "Ajinokaze Nishimura", "city": "Nara", "address": "1023-3 Odono, Sakurai, Nara, 633-0062, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.518038, "longitude": 135.844418, "phone": "+81744427773", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/ajinokaze-nishimura", "description_en": "Hearty deliciousness is the order of the day here. Simple arrangements convey the sincerity of the chef’s commitment to his craft. Hinohikari rice from Nara Prefecture is cooked in clay pots and seasoned with chirimen sansho (small fish cooked with peppers). The meal concludes with handmade confections served with matcha, to send you on your way feeling relaxed and calm. This Japanese cuisine is woven together with ingredients and crockery from Sakurai. The ‘aji no kaze’ or ‘winds of flavour’ blow gently amid the beauty of nature." }, { "slug": "tori-yamaguchi", "name": "Tori Yamaguchi", "city": "Nara", "address": "618 Kumecho, Kashihara, Nara, 634-0063, Japan", "cuisine": "Yakitori", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.483232, "longitude": 135.794621, "phone": "+81744286776", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/tori-yamaguchi", "description_en": "The chef fell in love with the delicious taste and texture of locally raised Nara chicken and pours his heart and soul into its preparation. To ensure his guests experience the full spectrum of flavours, his skewers feature a wide range of cuts, from the familiar to the rare. Seasoning is carefully chosen: salt or dipping sauce for some, sake or chicken fat for others. Chicken tenderloin, for example, is ingeniously showered with Yamato tachibana pepper, a condiment made from an ancient citrus fruit. Items served to wrap up the meal are prepared with the same attention to detail: yakitori on rice, rice with white chicken broth, or ramen in chicken broth." }, { "slug": "unagino-toyokawa", "name": "Unagino Toyokawa", "city": "Nara", "address": "3-3-12 Tomio Motomachi, Nara, Nara, 631-0078, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.69246, "longitude": 135.732245, "phone": "+81742518171", "website": "https://tomio-unagino-toyokawa.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/unagino-toyokawa", "description_en": "The owner-chef apprenticed at an unagi restaurant in Osaka after becoming enamoured of the world of unagi artisans. He took the name of his teacher’s restaurant out of gratitude and grills plump ‘aote’ unagi, Kansai-style, over bincho charcoal. There is a saying that when it comes to learning unagi, skewering technique takes three years, dressing it takes eight years and grilling it takes a lifetime to master. As such, he has devoted himself to unagi." }, { "slug": "ike-edoyakiunagi-asahitei", "name": "Ike Edoyakiunagi Asahitei", "city": "Nara", "address": "29 Haibara Shimoidani, Uda, Nara, 633-0241, Japan", "cuisine": "Unagi / Freshwater Eel", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.52878, "longitude": 135.950916, "phone": "+81745820564", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/ike-edoyakiunagi-asahitei", "description_en": "There is a saying about the depth of skill an unagi chef needs: three years to learn how to skewer it, eight to learn how to dress it and a lifetime to learn how to grill it. While grilling unagi might be the most difficult, Hideki Morimoto was tasked with it from a young age by his father, the then owner. Edo-style grilling includes steaming beforehand and is something the father learned while training in Tokyo. He buys in mostly large unagi and far-infrared grills it." }, { "slug": "le-content", "name": "le content", "city": "Nara", "address": "1-3-8 Ayameike Minami, Nara, Nara, 631-0033, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.697512, "longitude": 135.761053, "phone": "+81742936003", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/le-content", "description_en": "The white-walled house in Nara’s Ayameikeminami district catches the eye. Inside, the colour scheme of chalk-white walls continues, enfolding diners in a clean, refreshing ambience. Lunch is limited to a simple prix fixe, with beef steak a standard offering. In the evening, the lavish à la carte menu is recommended. The menu takes a bistro approach, featuring dishes such as confit of duck leg and cassoulet de Toulouse. One plate holds enough for two, because sharing is fun." }, { "slug": "noto-toto-teuchisoba-tabiki", "name": "Noto Toto Teuchisoba Tabiki", "city": "Nara", "address": "1-3-6 Horyuji Nishi, Ikarugacho, Ikoma-gun, Nara, 636-0114, Japan", "cuisine": "Soba", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.611572, "longitude": 135.730208, "phone": "+81745740438", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/noto-toto-teuchisoba-tabiki", "description_en": "Seiji Matsushima grows crops and makes pottery. He doesn’t just knead earth, though, he also kneads soba. The thin juwari soba set out on dishes he made himself exudes rusticity and the way of life of a self-described farmer. He grows the buckwheat berries for the sobagaki himself. Basil picked in the field in the summer is served with soba topped with a thick dashi-rich sauce, and winter yuzu is served with hot soba. Grated daikon is used in place of wasabi." }, { "slug": "sosakukushinomise-rindo", "name": "Sosakukushinomise Rindo", "city": "Nara", "address": "224-1 Tsujimachi, Ikoma, Nara, 630-0212, Japan", "cuisine": "Kushiage", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.694948, "longitude": 135.707086, "phone": "+81743846669", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/sosakukushinomise-rindo", "description_en": "Chef Ueda came up with creative skewers to make use of his experience in both Japanese and Western cuisine. The honekiri-treated hamo requiring very precise cuts is where his Japanese culinary skills shine. The croque monsieur is a French recipe. The menu starts with Western appetisers and incorporates surinagashi, gazpacho and other soups. The free-wheeling culinary ideas on display in the menu have you looking forward to what’s coming." }, { "slug": "pizzeria-trattoria-magazzino", "name": "PIZZERIA TRATTORIA MAGAZZINO", "city": "Nara", "address": "172-1 Kamada, Kashiba, Nara, 639-0227, Japan", "cuisine": "Pizza", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.520592, "longitude": 135.712308, "phone": "+81745798815", "website": "https://magazzino.co.jp/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/pizzeria-trattoria-magazzino", "description_en": "The pizza here is prepared true to how it’s done in Naples, with chef Hironori Noda reproducing those authentic flavours. What Naples has that Nara doesn’t is an ocean so, in response, he came up with the idea of a restaurant that’s all about the fields. He grows the vegetables himself and makes them the main ingredients. The garden is his mother’s, and he harvests the vegetables himself, meaning that the bounty of Kashiba proffered here truly springs from ‘Mother Earth’." }, { "slug": "masala-an-takumi", "name": "Masala an TAKUMI", "city": "Nara", "address": "2281 Nakamachi, Nara, Nara, 631-0052, Japan", "cuisine": "Indian", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.68009, "longitude": 135.742349, "phone": "+81742471601", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/masala-an-takumi", "description_en": "The scent of spices wafts through this traditional Japanese house; a ‘hermitage of spices’, which is what the name means. Creative cooking is based on Indian cuisine, bringing intriguing flavours to the table. Appetiser platters, inspired by the hassun of Japanese fare, incorporate French and Italian morsels for variety. Guests can choose from a variety of curries, including lamb vindaloo and butter chicken." }, { "slug": "toi-inshokuten", "name": "toi Inshokuten", "city": "Nara", "address": "30-3 Hanashibacho, Nara, Nara, 630-8266, Japan", "cuisine": "Indian", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.68571, "longitude": 135.829041, "phone": "+81742877014", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/toi-inshokuten", "description_en": "The ‘toi’ in the name of the restaurant is an acronym for ‘trip of imagination’. The destination is India, and the mission is to provide traditional Indian dishes. There are meat, fish and vegetable curries. They do things Thali teishoku-style and serve several kinds of curry of your choice on a large plate. You can also add individual items like pakora, an Indian-style tempura." }, { "slug": "yamaoka-pizza", "name": "YAMAOKA PIZZA", "city": "Nara", "address": "455 Onitoricho, Ikoma, Nara, 630-0237, Japan", "cuisine": "Pizza", "price": "¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.67117, "longitude": 135.685183, "phone": "+81743770511", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/yamaoka-pizza", "description_en": "This restaurant on Mt. Ikomayama overlooks the city. The Italy-trained chef bakes pizzas with his own original take. The key to the taste is Ikoma spring water – the water’s sweetness and softness give the pizza real character. Made using less salt compared to the Italian recipe, the crust has a uniquely fluffy texture. The standard offering is margherita pizza made with vegetables from a local farm. Have your fill of Ikoma pizza you won’t find in Naples or Rome. It’s closed for the month of February." }, { "slug": "a-votre-sante", "name": "A VOTRE SANTE", "city": "Nara", "address": "6-26 Shinasahigaoka, Ikoma, Nara, 630-0253, Japan", "cuisine": "French", "price": "¥¥", "award": "Bib Gourmand", "green_star": false, "latitude": 34.68595, "longitude": 135.706132, "phone": "+81743758123", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/a-votre-sante", "description_en": "A house that would not seem out of place in the French countryside. The white-walled interior is furnished with antiques, swaddled in rustic warmth. The chef polished his culinary skills in the south of France. Dishes are prepared in time-honoured ways and plated simply. Great skill with flame control is seen with the meat preparations, while sauces make lavish use of butter and wine. Enjoy French cuisine prepared the traditional way." }, { "slug": "da-terra", "name": "Da terra", "city": "Nara", "address": "884 Kawahara, Asukamura, Takaichi-gun, Nara, 634-0141, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "1 Star", "green_star": true, "latitude": 34.472669, "longitude": 135.816499, "phone": "+81744419072", "website": "https://da-terra.jp/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/da-terra-1197086", "description_en": "A peaceful, traditional rural house surrounded by farmland is home to this restaurant. The shop is an advertisement for the good earth of Asuka, ‘the place where Japan began’, and its bounty. Main ingredients consist of produce cultivated by the chef’s family. One item, a brightly colourful salad, is named “Daichi Kara”, “From the Land”. Wheat is turned into pasta, rice into risotto. Set menus are a journey through the seasons, calculated to inspire gratitude to nature as one proceeds through the meal." }, { "slug": "koikiryori-aji-manso", "name": "Koikiryori Aji Manso", "city": "Nara", "address": "2F, 2-26 Tsurumai Higashimachi, Nara, Nara, 631-0021, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.708834, "longitude": 135.752588, "phone": "+81742474966", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/koikiryori-aji-manso", "description_en": "Intent on catering to guests’ every preference, the house restricts service to one party per lunch and one per dinner. For drinkers, there’s a surfeit of bar snacks; for diners, dishes of generous proportions. The chef assembles his omakase set menus with each diner’s preferences in mind. The name “Koikiryori” means ‘chic cuisine’, declaring a free and easy style of cooking. Some dishes incorporate elements of Western cuisine, showing a playful side. Immerse yourself in a once-in-a-lifetime experience, courtesy of a true veteran of the culinary world." }, { "slug": "lega", "name": "Lega'", "city": "Nara", "address": "133 Hachigawa, Katsuragi, Nara, 639-2163, Japan", "cuisine": "Italian", "price": "¥¥", "award": "1 Star", "green_star": false, "latitude": 34.508241, "longitude": 135.717264, "phone": "+81745482322", "website": "https://www.lega-nara.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/lega", "description_en": "The chef prizes his relations with food producers; the better to express the appeal of each region’s topography. Lega’ means ‘bind’ or ‘connect’: the restaurant binds together the food cultures of Italy and Nara and puts diners in touch with the thoughts of food producers. Sushi of uncured ham and persimmon leaf, venison senbei—a dish resembling Nara’s famous deer crackers—and other unique items overlay one tradition onto another. The chef honed his skills in Italy’s Piemonte region, which is why he devotes himself to making hand-rolled pastas such as tajarin and agnolotti in autumn and winter." }, { "slug": "wa-yamamura", "name": "Wa Yamamura", "city": "Nara", "address": "2-11-15 Shibatsujicho, Nara, Nara, 630-8114, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.685875, "longitude": 135.812879, "phone": "+81742330102", "website": "https://www15-yamamura.sakura.ne.jp/index.html", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/wa-yamamura", "description_en": "The restaurant’s name combines the owner-chef’s surname with ‘wa’ (harmony), expressing both his reverence for Japanese cuisine and his wish for guests to relax over the meal. His culinary techniques and spirit of hospitality were honed in a ryotei. Flowers are personally arranged and seasonal tableware selected to welcome guests. The cuisine is kaiseki, visually refined. Sashimi is presented in a bowl of ice, while the hassun is variously arranged with cherry blossoms in spring or seasonal leaves in autumn, evoking the changing seasons." }, { "slug": "kaiseki-morimoto", "name": "Kaiseki Morimoto", "city": "Nara", "address": "1-4-8 Yagicho, Kashihara, Nara, 634-0078, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.509299, "longitude": 135.793285, "phone": "+81744223082", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/kaiseki-morimoto", "description_en": "The interior of the old traditional house is refurbished, yet the Showa-era ambience is unmistakable. The chef cooks alone, dedicated to his credo of serving everything straight from the kitchen to the table. What impresses most are the vegetables. Each plate features leaf and root vegetables grown under the personal care of the chef’s father, a landscape architect. The chef uses restrained seasoning to bring out the flavours of the ingredients. Takikomi-gohan made with vegetables picked that morning is served with house-made pickles. Simple, honest cooking, done as only Morimoto can." }, { "slug": "naramachi-kuko", "name": "Naramachi Kuko", "city": "Nara", "address": "42 Narukawacho, Nara, Nara, 630-8335, Japan", "cuisine": "Chinese", "price": "¥¥¥", "award": "1 Star", "green_star": true, "latitude": 34.6765865, "longitude": 135.8290168, "phone": "", "website": "https://kuko-nara.jp/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/naramachi-kuko", "description_en": "‘Kuko’ is the goji berry, reputed to be a natural drug granting longevity and perpetual youth. A devotee of traditional Chinese medicinal cuisine, the chef follows the principles ‘You are what you eat’ and ‘Healthy food can help prevent and support recovery from illness’. Thus guided, he takes up Nara ingredients to prepare dishes that minister tenderly to the body’s needs. Prix fixe meals revolve around both Nara and Chinese vegetables, all grown in the restaurant’s own garden. Dishes arranged on Jingdezhen porcelain are a gorgeous sight. Music of the guqin, the ancient Chinese seven-stringed zither, flows through this merchant’s house in the historic capital." }, { "slug": "hoshino", "name": "Hoshino", "city": "Nara", "address": "3-1 Fukuchiincho, Nara, Nara, 630-8381, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.677207, "longitude": 135.834694, "phone": "+81742277070", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/hoshino", "description_en": "The detached house looks at home amid the venerable townscape of old Nara. Enter the traditional wooden townhouse, however, and a modern atrium greets you, juxtaposing old with new. Offering ‘cuisine that reflects the milieu of Nara and the four seasons’, the owner-chef shines a spotlight on local ingredients, arranging them according to the flavours of the season. Wagyu from Uda is char-grilled; spring is celebrated with Japanese pepper flower, and autumn with matsutake mushrooms. Antique dishware brings out the beauty of simple presentations." }, { "slug": "ajinotabibito-roman", "name": "Ajinotabibito Roman", "city": "Nara", "address": "2F, VIV Bldg, 2-13 Tsurumai Higashimachi, Nara, Nara, 631-0021, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "1 Star", "green_star": false, "latitude": 34.708276, "longitude": 135.750369, "phone": "+81742476534", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/ajinotabibito-roman", "description_en": "The chef here is a culinary master who never sways from his devotion to his craft. His daughters lend their strengths to his efforts, providing gracious service as a family. Bringing the true flavours of ingredients to the fore is the restaurant’s forte. Simple dishes such as boiled vegetables topped with bonito-flavoured soy sauce and vegetables reflect the family’s sincere devotion, embodying the chef’s adage that ‘cuisine reveals the person’. Heartfelt fare that is a true testament of the chef’s nature." }, { "slug": "yakitori-nishiki", "name": "Yakitori Nishiki", "city": "Tokyo", "address": "3-36-12 Yushima, Bunkyo-ku, Tokyo, 113-0034, Japan", "cuisine": "Yakitori", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 35.707533, "longitude": 139.770636, "phone": "+815088807645", "website": "", "michelin_url": "https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/yakitori-nishiki", "description_en": "The indirectly lit counter creates a comfortable setting, with wooden trays and a variety of tableware. The omakase includes a clear katsuo dashi soup and chawanmushi, reflecting the chef’s experience in Japanese cuisine. Yakitori is seasoned simply with salt to highlight the true flavour of the free-range chicken. Negima come with yuzu kosho, while breast is paired with plum paste. Danish with liver pâté adds variety to the progression." }, { "slug": "ocu", "name": "ocu", "city": "Nara", "address": "38-6 Takamacho, Nara, Nara, 630-8241, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.683895, "longitude": 135.825976, "phone": "", "website": "https://ocu-nara.square.site/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/ocu", "description_en": "An Italian restaurant famed for its wood-fired cuisine. The chef’s experiences in Tuscany made him fall in love with cooking over firewood. Grilled vegetable dishes, such as shiitake mushrooms with anchovy butter and broccoli with karasumi (salted and dried grey mullet roe), are served one at a time, fresh from the kitchen. At lunchtime, prix fixe courses focus on pizzas, made using home-cultured yeast and noted for their high rims. Evening offerings include duck, beef and pasta." }, { "slug": "naramachi-sushi-hanako", "name": "Naramachi Sushi Hanako", "city": "Nara", "address": "14-2 Nishinoshinyacho, Nara, Nara, 630-8334, Japan", "cuisine": "Sushi", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.676996, "longitude": 135.830048, "phone": "+819089147875", "website": "https://sushihanako.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/naramachi-sushi-hanako", "description_en": "Latticework and white plaster walls exude a machiya feel. The ambience is charming at night, with light seeping in to add warmth to the stillness. This entire district, today known as Naramachi, was once the precinct of Gangoji Temple; the restaurant is on the former site of the main temple building. Two sisters run the eatery, the younger preparing sushi, and the elder handling service. Sharing an unspoken understanding, they move in quiet harmony, and diners naturally fall into the rhythm between them." }, { "slug": "inada", "name": "Inada", "city": "Nara", "address": "1-10-16 Hikarigaoka, Ikoma, Nara, 630-0141, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.74072, "longitude": 135.714823, "phone": "+81743780231", "website": "https://nihonryouri-inada.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/inada", "description_en": "The tranquil residential district of Ikoma is where Inada hangs its noren. The two brothers who run the establishment greet you with warmth and grace, the older putting guests at ease with conversation while the younger tends to the kitchen. Practiced in the ways of the ryotei and fond of tea ritual, the brothers celebrate events of the year through authentic Japanese cuisine. Seasonal flower arrangements, cultivated in the home, espouse the tea ceremony spirit. It is only fitting that Inada is so close to Takayama, famed for its tea-whisk production." }, { "slug": "sukita", "name": "Sukita", "city": "Nara", "address": "913-2 Kideracho, Nara, Nara, 630-8306, Japan", "cuisine": "Yakitori", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.674501, "longitude": 135.834578, "phone": "+815088895358", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/sukita", "description_en": "The chef’s study of yakitori led him to dry ageing. Drawing out moisture enhances the flavour of both skin and meat. To showcase its true value, the meal begins with sot-l’y-laisse wrapped in skin. Kashiwa, or 'whole chicken', features different cuts of chicken on a single skewer, allowing diners to enjoy changing textures and flavours with each bite. The chef also has firm views on the best ways to arrange charcoal and grill skewers, devoting single-minded passion to his craft." }, { "slug": "solier", "name": "SOLIER", "city": "Nara", "address": "1-1-4 Torimicho, Nara, Nara, 631-0065, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.692279, "longitude": 135.732375, "phone": "+819045668154", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/solier", "description_en": "The Tomio area of Nara was a hangout of the chef in his high school days. The restaurant’s name is an amalgam of the French words ‘sol’, meaning ‘soil, earth’, and ‘lier’, meaning ‘to connect’; thus ‘earth connection’. With fruits and vegetables from his home garden in hand, the chef connects his guests to the Tomio he loves through cooking. He brings dishes to guests’ tables himself, to impress on guests the appeal of his ingredients and his thoughts about them. His father-in-law helps with the gardening. The support of his family is his stalwart encouragement." }, { "slug": "tempura-hattori", "name": "Tempura Hattori", "city": "Nara", "address": "23-1 Omoricho, Nara, Nara, 630-8131, Japan", "cuisine": "Tempura", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.676883, "longitude": 135.821786, "phone": "+815088891215", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/tempura-hattori", "description_en": "A chef who honed his skills at a ryotei now applies those skills to tempura. The omakase prix fixe meal begins with an assortment of appetisers. Tempura is fried in cottonseed oil for a light and airy texture. The chef’s craftsmanship shines in works such as matsukasa-age, or crispy-scaled fried sea bream, and items cured with kombu. Service alternates between seafood and vegetables, bringing variety to the flow of dishes. Unusual items such as eel and venison are born from the chef’s passion for exploring new flavours. Tencha, tempura on rice with the first brewing of broth poured over, wraps up the meal." }, { "slug": "shikinosushi-krouto", "name": "Shikinosushi KROUTO", "city": "Nara", "address": "6-9-2 Omiyacho, Nara, Nara, 630-8115, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.684907, "longitude": 135.810919, "phone": "+81742357705", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/shikinosushi-krouto", "description_en": "Yutaka Shimonaka uses over 200 different kinds of seafood throughout the year and expresses the season in his sushi. He visits fishing ports in each area and orders seasonal fish. The wide variety of snacks includes sashimi, tempura and assorted shuko. Sushi toppings are prepared in such ways as maturing or pickling them. The rice is made with akazu and rice vinegar, combining the traditions of Edomae and Kansai." }, { "slug": "la-cachette", "name": "La Cachette", "city": "Nara", "address": "5-3-5 Nishitomigaoka, Nara, Nara, 631-0006, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.713275, "longitude": 135.738516, "phone": "+81742452339", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/la-cachette-1197247", "description_en": "A European-style façade catches the eye in this quiet residential district. The ambience of the dining room is classic, as if invited into some grand estate. The couple in charge apprenticed in Paris: he as a chef, she as a sommelier. Cuisine that places importance on sauces is paired with appropriate wines. Years of dedication have borne fruit, and the restaurant now enjoys widespread support amongst local diners." }, { "slug": "soba-saishoku-ichinyoan", "name": "Soba Saishoku Ichinyoan", "city": "Nara", "address": "1362 Haibara Jimyo, Uda, Nara, 633-0217, Japan", "cuisine": "Soba", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.519943, "longitude": 135.982177, "phone": "+81745820053", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/soba-saishoku-ichinyoan", "description_en": "This old house built at the end of the Edo period is Issei Oketani’s family home. The antiques, chest of drawers and hearth make for a nostalgic air. He serves a set menu featuring soba and vegetables. The appetiser is an assortment of more than a dozen vegetable dishes and is pleasing to the eye as well as the palate. He mills mostly Hitachiaki buckwheat from Ibaraki to make the soba. The quiet location and atmospheric setting will completely refresh you." }, { "slug": "la-pie", "name": "LA PIE", "city": "Nara", "address": "15-3 Kasasagicho, Nara, Nara, 630-8391, Japan", "cuisine": "French", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.677247, "longitude": 135.83207, "phone": "+81742813170", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/la-pie", "description_en": "Longing to recreate the bustling mood of a Paris bistro, the chef made his dream come true in his native Nara with a restaurant that seems to blend in with the daily life of France. Seafood bouillabaisse, inspired by memories of student days in Montpellier, brings the flavours of the Mediterranean to his hometown. ‘La Pie’ is French for ‘magpie’, a bird said to be a bringer of happiness. The name is also a shout-out to the restaurant’s location, Kasasagi-cho, whose name means ‘Magpie Town’. Happiness brought by delicious cuisine." }, { "slug": "awa-naramachiten", "name": "AWA Naramachiten", "city": "Nara", "address": "1 Shonamicho, Nara, Nara, 630-8363, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": true, "latitude": 34.678613, "longitude": 135.830542, "phone": "+81742245699", "website": "https://www.kiyosumi.jp/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/awa-naramachiten", "description_en": "Enjoy the locally cultivated bounty of historic Nara, in an area with many elegant townhouses. As at the head restaurant, Kiyosumi no Sato Awa, the key ingredients on the menu are traditional homegrown vegetables. The offerings include a basket of assorted colourful appetisers, tempura of Yamato vegetables, and nimono thickened with Yoshino kudzu. The culinary delights of Nara are also highlighted, such as Yamato beef with local sake." }, { "slug": "sanjuhachi", "name": "Sanjuhachi", "city": "Nara", "address": "12-11 Katashiocho, Yamatotakada, Nara, 635-0085, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": true, "latitude": 34.508629, "longitude": 135.743501, "phone": "+81745223118", "website": "https://ristorante38.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/sanjuhachi", "description_en": "Toshikazu Kamei is a ‘chef of the soil and water’. As an agriculture student, he researched vegetable growing and water quality. He grows the vegetables himself and uses the right water for each dish. Having prepared data on the water that goes best with each ingredient, he blends different kinds to achieve the right hardness and pH. Kamei applies a variety of cooking methods to each ingredient, creating variations and revealing new aspects. His vegetable soup, prepared with only water and salt, also follows this idea, letting even delicate vegetable flavours come through." }, { "slug": "bon-appetit-meshiagare", "name": "Bon appétit Meshiagare", "city": "Nara", "address": "1 Juriincho, Nara, Nara, 630-8312, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.676015, "longitude": 135.833308, "phone": "+81742275988", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/bon-appetit-meshiagare", "description_en": "The chef honed his skills in Paris and other parts of France and uses Nara ingredients to prepare local dishes using traditional techniques he learned there. Seasonal vegetables and fruits come from Gojo City and Soni Village, and he also uses wild game caught in Tsuge. The main appetisers are homemade-style charcuterie, and the main meat dishes are roast and stew. He also incorporates ingredients like ayu and tilefish, sometimes giving the dishes a Japanese touch." }, { "slug": "wa-asuka", "name": "Wa Asuka", "city": "Nara", "address": "4-3-15-2 Tomio Motomachi, Nara, Nara, 631-0078, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.692248, "longitude": 135.733713, "phone": "+81742418282", "website": "https://wa-asuka.info/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/wa-asuka", "description_en": "Mitsuru Sakamoto opened his restaurant in Tomio, which appears in the ancient Nihon Shoki (Chronicles of Japan) . Incorporating traditional events such as the five seasonal festivals into the menu and decorating the dishes with seasonal leaves further celebrates the Japanese spirit. Yamato round eggplant is made into takiawase with herring. Yamato beef is grilled slowly over charcoal. The rice is Hinohikari from Asuka Village, from where Sakamoto hails." }, { "slug": "camino", "name": "Camino", "city": "Nara", "address": "29-1 Fukuchiincho, Nara, Nara, 630-8381, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.677008, "longitude": 135.834792, "phone": "+81742938861", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/camino-1207641", "description_en": "The concept is hometown cooking from all twenty of Italy’s regions, spreading the word about the traditional dishes of each. Running the gamut from north to south, the prix fixe menu criss-crosses the Italian peninsula. Many ingredients are imported from Italy, keeping flavours as true to their roots as possible. The house makes its own pasta, demonstrating consummate skill. Like the menu, the wine list covers the whole of Italy. Wines from native cultivars are on offer, offering harmonious companions to dishes from the same region." }, { "slug": "pinot-noir", "name": "Pinot Noir", "city": "Nara", "address": "1-5-12 Imaicho, Kashihara, Nara, 634-0812, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.507122, "longitude": 135.788938, "phone": "+81744294714", "website": "https://pinotnoir1996.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/pinot-noir", "description_en": "The restaurant is in Imaicho, an area lined with historic buildings. The chef and his daughter work side by side in both the kitchen and dining room. The menu centres on local ingredients as a way to spread the appeal of Nara. Vegetables are selected by hand at local farmstands to get a feel for what’s in season. The meat, including jidori chicken and wagyu beef, also comes from Yamato, the historic name for Nara. Pinot noir is a grape variety grown in Burgundy, and the restaurant offers a range of Burgundies collected over the years that are now at their ideal drinking age." }, { "slug": "la-forme-d-eternite", "name": "la forme d'éternité", "city": "Nara", "address": "7-2 Hanashibacho, Nara, Nara, 630-8266, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.686482, "longitude": 135.828863, "phone": "+81742206933", "website": "https://www.restaurant-eternite.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/la-forme-d%E2%80%99eternite", "description_en": "In the French countryside, the chef absorbed the love of hometown; in Paris, he learned the importance of the classics. The chef has built relationships of trust with producers and uses local ingredients to convey the richness of Nara’s natural bounty. He sets great store by sauces, from his respect for the classics. His speciality is poached Gojo eggs in red wine sauce. His wife, his constant companion since his apprenticeship, will suggest wine pairings." }, { "slug": "oryori-honjo", "name": "Oryori Honjo", "city": "Nara", "address": "4-2-7 Sakyo, Nara, Nara, 631-0801, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.71685, "longitude": 135.80627, "phone": "+81742711110", "website": "https://honjo-nara.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/oryori-honjo", "description_en": "The owner-chef cut his teeth in the counter kappo trade. There, he learned that a counter chef must be able to respond spontaneously to customer requests. Menus are omakase, but with plenty of flexibility to accommodate preferences. His Kyoto experience shines in his use of Kyoto vegetables and in soup stock of Rishiri kombu kelp and dried bonito flakes. Seasonal small hotpots are well worth the wait: flower of Japanese pepper in spring, pike conger in summer; Matsutake mushrooms in autumn and wild boar in winter." }, { "slug": "sushidokoro-wasabi", "name": "Sushidokoro WASABI", "city": "Nara", "address": "39 Hayashikojicho, Nara, Nara, 630-8227, Japan", "cuisine": "Sushi", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.682764, "longitude": 135.825754, "phone": "+81742243900", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/sushidokoro-wasabi", "description_en": "Born into a family that owned a sushi restaurant, the owner-chef helped her father out from a young age. The father noticed how drawn she was to sushi artisanry and provided a guiding hand. She was in her element when training and learned the techniques of those who came before. She starts with white-fleshed fish as it has a lighter taste. The restaurant is named after wasabi grown in a clean environment. Likening herself to wasabi, she put down her roots in Yamato." }, { "slug": "le-bois", "name": "Le Bois", "city": "Nara", "address": "NOBORIOJI HOTEL NARA, 40-1 Noboriojicho, Nara, Nara, 630-8213, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.684136, "longitude": 135.829924, "phone": "+81742252591", "website": "https://www.noborioji.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/le-bois", "description_en": "Nara and Hokkaido are co-stars in this drama of gastronomy. Hokkaido ingredients are used because of the collaboration with French restaurant in Sapporo. Through this interplay of two backgrounds, the charms of Japan's natural bounty come to the fore. Ingredients from Nara take the stage in plates garnished with vegetables and cuisine of amago trout. Seafood and potatoes arrive from the north. As the play unfolds, the diner’s knowledge of food producers and producing regions deepens." }, { "slug": "kawanami", "name": "Kawanami", "city": "Nara", "address": "4-6-14 Shibatsujicho, Nara, Nara, 630-8114, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.685979, "longitude": 135.810155, "phone": "+81742351873", "website": "https://nara-kawanami.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/kawanami", "description_en": "The phrase ‘cook of the soil’ on the curtain expresses how much the founder prized vegetables. He tilled the field and grew his vegetables with care. That passion was passed on to his son, the second-generation owner-chef. His ingenuity is on display in how, for example, early harvest onions simmered in dashi are served in bowls made out of wax gourd. The ceramic serving dishes, which he made himself, also come from the soil." }, { "slug": "gen", "name": "Gen", "city": "Nara", "address": "23-2 Fukuchiincho, Nara, Nara, 630-8381, Japan", "cuisine": "Soba", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.676787, "longitude": 135.833865, "phone": "+81742276868", "website": "https://naragen.buyshop.jp/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/gen-1197157", "description_en": "A soba shop on the premises of a sake brewery. The location is Shimizu-cho, meaning ‘pure water town’, named for the clear streams that flow down from Mt. Kasuga and gush out in springs. Using water fetched for sake brewing, the owner-chef prepares exceptionally fine 100% buckwheat noodles. Soba grains carefully selected for their aroma are ground by hand in a stone mortar. Pure flavour is best conveyed in the ‘mizusoba’, soba dipped in nothing but cold water – the same way farmers would gauge the quality of their harvests." }, { "slug": "arigato", "name": "Arigato", "city": "Nara", "address": "1-14-5 Gakuen Kita, Nara, Nara, 631-0036, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.699642, "longitude": 135.750415, "phone": "+817023365050", "website": "https://arigato-nara.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/arigato", "description_en": "The restaurant’s name symbolises the spirit of Hiroyuki Ikejima: his gratitude to his mentor; the proprietress, his wife; and his parents. Every day, as he takes his place in the kitchen, he remembers to be thankful to those who supported him. Ikejima’s vegetable sculpture is a skill transmitted directly to him by his mentor. He places great importance on his soup stock, drawing the umami from a wide range of ingredients. His ankake (thick starchy sauce made from kudzu) of wagyu beef and vegetables is enlivened by stock made from both." }, { "slug": "cucina-regionale-yanagawa", "name": "cucina regionale YANAGAWA", "city": "Nara", "address": "12 Shibatsukinukecho, Nara, Nara, 630-8385, Japan", "cuisine": "Italian", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.677237, "longitude": 135.83132, "phone": "+81742252305", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/cucina-regionale-yanagawa", "description_en": "Mami Yanagawa managed a restaurant in her hometown out of love for the produce brought forth by nature’s bounty. Encountering regional cooking in a northern Italian restaurant and studying the cuisine of mountain and inland regions made her aware of the attractions of Nara. She prepares simple, modern fare using ingredients sourced from producers she works closely with, reimagining hometown cooking with a contemporary sensibility. Italian cuisine presented in a uniquely Nara style." }, { "slug": "araki", "name": "Araki", "city": "Nara", "address": "B1F, 1-15-26 Gakuen Kita, Nara, Nara, 631-0036, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.700416, "longitude": 135.750256, "phone": "+81742411148", "website": "https://shunsai-araki.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/araki", "description_en": "The Chinese character for ‘food’ comprises two radicals, one for ‘people’ and one for ‘good’, which could be interpreted as ‘making people better’. The owner-chef makes a credo of this interpretation and talks with customers about how to best enjoy the seasons. The hamo comes directly from Awaji, and longtooth grouper from Wakayama. Standard items to end with include Kyoto-style dashi chazuke and chirimen sansho on rice. The steamy hot dishes speak to the kind of training he had." }, { "slug": "nidaime-izumosoba-dandan", "name": "Nidaime Izumosoba Dandan", "city": "Nara", "address": "2-2-34 Omiyacho, Nara, Nara, 630-8115, Japan", "cuisine": "Soba", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.68244, "longitude": 135.816705, "phone": "+81742306566", "website": "https://dandannara.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/nidaime-izumosoba-dandan", "description_en": "Izumo soba is a local cuisine of Shimane. The family moved to this location from Shimane and opened this restaurant to introduce the taste of their hometown. Nana Nitta, who took over the restaurant from the father, mills the unpolished buckwheat. This is what gives Izumo soba its blackish colour. The thin juwari soba is served with broth poured over it. Another cultural tradition of Izumo is the three-tiered vermilion-lacquered serving dish called a ‘warigo’." }, { "slug": "kohyama", "name": "KOHYAMA", "city": "Nara", "address": "2-1 Isono Minamimachi, Yamatotakada, Nara, 635-0062, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.506772, "longitude": 135.741874, "phone": "+818083167610", "website": "https://www.kohyama2021.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/kohyama", "description_en": "The friendly welcome by the Koyamas will make you feel at home at this restaurant with no sign outside. The wife is the chef and her husband is the sommelier. Wine and sake are paired with the set menus. The dishes are based on dashi from kombu and katsuo, and Western elements are incorporated for a touch of creativity. Not only is there synergy between the dish and the sake, but the husband-and-wife team makes for a sense of easy-going togetherness." }, { "slug": "gojo-genbei", "name": "Gojo GENBEI", "city": "Nara", "address": "2-5-17 Hommachi, Gojo, Nara, 637-0041, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.349032, "longitude": 135.693532, "phone": "+81747235566", "website": "https://genbei.info/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/gojo-genbei", "description_en": "Pride of place given to the many attractions of Gojo attest to the deep roots the chef has put down here. Produce of the Kinki region is the heart of the cuisine. As he visits producers, the chef dreams up menu items based on the vegetables he sees harvested. Among his creations are ohitashi and deep-fried dishes, vibrant and flavoursome from their fresh-picked ingredients. Beef and chicken are sourced directly from livestock farmers; sake, miso and soy sauce are the pride of the region. The location in Gojo Shinmachi, famous for its streetscapes of old buildings, proclaims both history and good taste." }, { "slug": "oryori-kotan", "name": "Oryori Kotan", "city": "Nara", "address": "6-2-17 Omiyacho, Nara, Nara, 630-8115, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.684827, "longitude": 135.810825, "phone": "+81742338817", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/oryori-kotan", "description_en": "‘Kotan’ refers to having depth of taste in light foods. Owner-chef Masanori Mizukawa chose the name as one that chimes with the essence of Japanese cuisine. Embodying this idea is the dashi for the soup; its simple, refined flavour comes from kombu and dried tuna. He puts his experience of having worked as a cook at a ryotei to use in the elaborate vegetable takiawase as well. Accenting the menu is the beef hobayaki speciality." }, { "slug": "kiyosuminosato-awa", "name": "Kiyosuminosato AWA", "city": "Nara", "address": "861 Takahicho, Nara, Nara, 630-8411, Japan", "cuisine": "Japanese", "price": "¥¥", "award": "Selected Restaurants", "green_star": true, "latitude": 34.632427, "longitude": 135.854843, "phone": "+81742501055", "website": "https://www.kiyosumi.jp/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/kiyosuminosato-awa", "description_en": "Seasonal crops are lined up on the zataku. Yamato vegetables and vegetables from various countries spruce up the plates. The Miuras visit farms and grow the seeds they collect. The harvested vegetables are used in local dishes they learned how to prepare in each area. You’ll enjoy items grilled on a ceramic plate in spring and summer and soy milk nabe in autumn and winter together with colourful takiawase. The menu makes you feel like you’re strolling around a market garden." }, { "slug": "genmaian", "name": "GENMAIAN", "city": "Nara", "address": "1-3-24 Horyuji Higashi, Ikarugacho, Ikoma-gun, Nara, 636-0112, Japan", "cuisine": "Japanese", "price": "¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.614487, "longitude": 135.743431, "phone": "+81745741986", "website": "", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/genmaian", "description_en": "The meals here are all based on unpolished rice. Vegetable dishes with no meat or fish are served in small pots with unpolished rice that’s been cooked in a wood-fired oven. The owner-chef calls himself a master of unpolished rice cake, his speciality being rice cake made with a mortar and pestle. He wants his customers to get to know tastes that are being lost in an age of plenty, so he seasons his dishes with soy sauce, miso and mirin made using traditional processes." }, { "slug": "musoan", "name": "Musoan", "city": "Nara", "address": "70-7-1-2 Suimoncho, Nara, Nara, 630-8208, Japan", "cuisine": "Japanese", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.68574, "longitude": 135.835217, "phone": "+81742230131", "website": "https://naramusouan.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/musoan", "description_en": "This restaurant is named after the Rinzai Buddhist monk who founded the Muso School. Out of respect for ingredients, Musoan leans toward simple, honest preparations. Wanmono broth is pungent with the aroma of bonito, featuring a fish cake packed with seafood flavour. Beef, a perennial favourite, is grilled on a ceramic plate and served with rice cooked in clay pots. A mother-and-son team runs Musoan, with the son in command of the kitchen. Enjoy dinner while looking out on a garden tended by the gardener mother." }, { "slug": "ristorante-nishiyama", "name": "ristorante Nishiyama", "city": "Nara", "address": "8-2 Hommachi, Ikoma, Nara, 630-0256, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.691478, "longitude": 135.696631, "phone": "+81743846577", "website": "https://food.lcr-ikoma.jp/nishiyama/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/ristorante-nishiyama", "description_en": "The chef began cultivating his free-ranging inventiveness in his apprentice days. To extend his reach beyond the confines of Italian cuisine, he incorporates Japanese ingredients. Wasabi and Japanese pepper vary fragrance; refreshing yuzu and sudachi citrus add variation. Vegetables come from nearby farms, fostering ties with the local community. The ground floor, with its double‑height ceiling, is the dining room, while the first floor is a gallery exhibiting works by artists with connections to Nara." }, { "slug": "gibier-ida", "name": "Gibier Ida", "city": "Nara", "address": "Setre Naramachi, 1118 Takabatakecho, Nara, Nara, 630-8301, Japan", "cuisine": "Meats and Grills", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.68124, "longitude": 135.832044, "phone": "+81742232226", "website": "https://www.hotelsetre.com/naramachi/jibieida/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/gibier-ida", "description_en": "This boutique restaurant wants the whole world to know how delicious game cuisine can be. Venison and wild boar, caught by hunters in the village of Totsukawa, is prepared using Japanese and Western methods. The evening begins with the presentation of the game. The prix fixe meal is a meat lover’s delight, featuring items that are smoked, char-grilled or simmered in wine. Reverence is revealed in the chef’s passionate discussion of his creations. Jibie Ida explores the possibilities of game cuisine while caring for the local environment." }, { "slug": "ristorante-l-incontro", "name": "Ristorante L'incontro", "city": "Nara", "address": "9 Yakushidocho, Nara, Nara, 630-8321, Japan", "cuisine": "Italian", "price": "¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.675882, "longitude": 135.832054, "phone": "+81742268959", "website": "https://crocetta.nara.jp/lincontro/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/ristorante-l-incontro", "description_en": "The chef’s journey starts from the craftsmanship he encountered in an Italian village. Keen to do as much as possible in-house, cured meats such as prosciutto and salami are prepared on site. Wild plants and mushrooms are foraged from the surrounding mountains, and his hunting experience ensures the chef handles game with skill. A course dedicated to game is offered from the start of each year. The use of traditional medical herbs deepens both aroma and flavour, bringing out the meat’s distinctive wild character." }, { "slug": "tama", "name": "Tama", "city": "Nara", "address": "4-5-14 Imaicho, Kashihara, Nara, 634-0812, Japan", "cuisine": "French", "price": "¥¥¥", "award": "Selected Restaurants", "green_star": false, "latitude": 34.506748, "longitude": 135.78597, "phone": "+81744248868", "website": "https://www.imaicho-tama.com/", "michelin_url": "https://guide.michelin.com/en/nara-region/nara/restaurant/tama", "description_en": "This restaurant brings a little Edo era charm to the town of Imai. The interior of an old townhouse has been renovated and features both the nostalgia of old materials and a modern touch. Chef Reiichiro Nambu seeks to convey the flavours of the ingredients in a natural way. He exercises restraint with the seasoning and oil to prepare light dishes and puts much effort into a single set menu that brings out the very best of the ingredients." } ], "meta": { "title": "日本のミシュランガイド掲載レストラン - 無料ダウンロード", "description": "ミシュランガイドに掲載された日本のレストランの完全なリスト。 All 1095 restaurants in Japan featured in the Michelin Guide (20 × 3 Stars, 61 × 2 Stars, 280 × 1 Star, 228 Bib Gourmand, 506 Selected Restaurants; 33 Green Star), as compiled by michelin-my-maps from guide.michelin.com: name, city, address, cuisine, price band, award, coordinates, phone, website and Michelin Guide URL. 収録数 1095 件. Excel, CSV, PDF形式でダウンロード.", "seo_title": "日本のミシュランガイド掲載レストラン | ListBase", "seo_description": "ダウンロード 日本のミシュランガイド掲載レストラン — 1095 件. Excel, CSV, PDF形式で利用可能.", "key_takeaways": [ "収録数 1095 件 / 14 項目", "Excel, CSV, PDF形式で無料ダウンロード", "データソース: open data" ] } }