They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.
MICHELIN inspectors in Japan highlight some of the chefs whose work in their MICHELIN Green Star restaurants are setting the pace for sustainable gastronomy.
Tomoya Kawada talks about why he hopes to break new ground by bridging — and building on — the deep-rooted histories of traditional Chinese and Japanese culture.
Journalist-turned-chef Namae Shinobu talks about how he presents Japanese hospitality with Western aesthetics and a love for the environment at L'Effervescence.
With 446 restaurants listed – including 2 new restaurants with Three Stars, 2 with Two Stars and 18 with One Star – as well as 34 hotels and ryokans, the Japanese capital continues to be one of the most dynamic and attractive destinations in the world for food and hospitality.
Three stars are the reward for the dazzling career of Kei Kobayashi, as he becomes the first Japanese chef in the history of the Michelin Guide to achieve the ultimate award in France. Here is an aesthete burning with enthusiasm.
The 12th edition of the guide to Kyoto Osaka recognises 265 establishments listed in Kyoto and 222 establishments in Osaka, as well as a brand new selection for the Okayama region. The Green Star makes its debut as a new emblem highlighting Sustainable Gastronomy.