For April, we are pleased to share ten new additions to the MICHELIN Guides to Tokyo, ahead of the annual launch ceremonies when the MICHELIN Stars, Bib Gourmands and MICHELIN Green Stars will be unveiled.
These newly added restaurants appear on our official website and are highlighted with a ‘New’ symbol for easy identification.
April 2024
CYCLE, a restaurant overseen by Southern France’s Three MICHELIN Stars Mirazur, has arrived in Otemachi. DepTH brianza reimagines and transforms Italian cuisine for a new age. Restarting in Tokyo after some time in Paris, apothéose expresses the Japanese terroir. Masterful sushi artisans get back to the basics at Sushiya Hajime. Fry-ya specialises in fried food and serves up a mixed-fry set as their signature dish. Sharing the family name of its chef, Sushidokoro Yamato starts with gizzard shad nigiri. 124. KAGURAZAKA is a modern yakitori restaurant with an impressive range of alcoholic drinks. Informed by a thorough understanding of Japanese Washoku, French Jfree melds Japanese and French cuisines. At le bistrot des bleus you can enjoy a la carte homestyle dishes. Inspired by classical music, Orchestra picks up the baton in the kitchen.
Tokyo
CYCLE
FrenchPrix 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.
© CYCLE
le bistrot des bleus
FrenchThe ‘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.
© le bistrot des bleus
124. KAGURAZAKA
YakitoriThe numbers in the name are both the address of the shop and the birthday of a member of staff. 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.
© 124. KAGURAZAKA
Fry-ya
TonkatsuSelect the ingredients of your choice and the kitchen will prepare an original ‘mix fry’ just for you.Daytime fare consists of set meals of a variety of items. In the evening, multi-course prix fixe is the theme, with each morsel fried and served fresh.
© Fry-ya
apothéose
FrenchThe sights, smells, flavours, even the acoustics of the dining room resound with the natural métier of the producing regions.Willingness to experiment, unconstrained by convention, ensures customers understand the joys of food.
© apothéose
Orchestra
ItalianImola, 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. Cuisine on plates decorated with musical-instrument motifs and classical music piped into the dining room deliver a performance worthy of any conservatory.
© Orchestra
Jfree
French‘Jfree’ means ‘free’ as in ‘free expression’. French cuisine with a healthy dollop of Japanese influence, by a chef well versed in Japanese cuisine.
© Jfree
DepTH Brianza
ItalianChef's latest culinary adventure is a taste test that takes Italian cuisine a little outside its comfort zone. While firmly grounded in tradition, he enjoys reframing Japanese ingredients in creative ways.
© DepTH brianza
Sushidokoro Yamato
SushiOmakase set menus lean towards nigiri, fulfilling the duty of a true sushi restaurant. Rice is seasoned with a mixture of red vinegar and rice vinegar to accommodate a wide range of sushi toppings.
@ Michelin
Sushiya Hajime
SushiFish 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.
© Michelin
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2023: New Additions to the MICHELIN Guide Japan
Illustration image：© CYCLE
