Dining Out 10 minutes 09 July 2025

July 2025: The Inspectors' Latest Additions to The MICHELIN Guide Tokyo

Discover the 14 newest restaurants to impress our MICHELIN Guide Inspectors in Tokyo.

Akasaka Kappo Washi

Japanese
The restaurant has a particular fondness for Japan-raised ostrich meat and exploring new flavors through preparations such as mincing, slow simmering in soy and ginger and charcoal-grilling.

La Maison Confortable

French
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.

Hakozakicho Sumito

Sushi
From fatty toro wrapped in nori to nigiri showcasing lean akami, medium-fatty chutoro and rich, melt-in-the-mouth otoro, the temperature of the sushi rice is subtly adjusted to suit each topping. These delicate inflections highlight the true flavor of each ingredient, bringing their essence to the fore.

ZUPPERIA OSTERIA PITIGLIANO

Italian
Honest flavors and presentations mirror the food culture of the Italian countryside, championing simple handmade pasta and chargrilled fish and meat. Scenes of diners sharing from a single plate are a reflection of everyday life in Italy.

Kanshin

Japanese
The meal begins with a selection of smaller dishes, after which guests select à la carte options from the menu, for a personal take on multi-course ryotei preparations.

Aramaki

Yakitori
Each cut of chicken is carefully selected based on specific regions and premium breeds. To create a gradual progression from light to rich flavors, yakitori is seasoned with salt in the first half of the meal and with sauce in the latter half.

Biriyani Osawa

Indian
The restaurant serves only biryani dishes, primarily mutton or chicken. Oil is used sparingly, enhancing the umami of the ingredients and the flavor of the spices.

Mitsui

Sushi
A traditional stove mounted in the kitchen gives diners a view of the chef’s handiwork with a charcoal brazier and a broad-brimmed pot for cooking rice. Nigirizushi hews close to tradition, with white-fleshed fish, tuna, gizzard shad, shrimp, sea urchin and conger eel forming the core lineup.

Fiocchi

Italian
Lamb wrapped in straw — a dish rooted in Waldensian communities of Piemonte — is served with potatoes baked in ash to draw out sweetness.

Kushiage Ryori Kawata

Kushiage
Only light, plant-based oils are used, and frying is at high temperatures to ensure minimal residual oil. Tiger prawns, soft-boiled quail eggs and pork shoulder roast are standard fare.

Fujisushi

Sushi
In testament to the chef’s uncompromising standards, a curated selection of small dishes is offered, accompanied by sake to be savored at leisure. Aiming to gain recognition overseas, the shop takes its name from Japan’s most famous mountain, reflecting its ambition to bring quality sushi to a wider audience.

L'ALCHIMIA ASTRATTA

Italian
Drawing on his experience in Emilia-Romagna, a region renowned for pasta, the chef flexes his gastronomic muscles with fresh varieties such as tortelli and tagliolini.

Sobakappo Nagano

Soba
Soba comes in two varieties: seiro soba, served on a wickerwork tray, or coarse-ground soba. Combination platters feature an impressive variety of small dishes designed to complement sake, including simmered herring in sweet soy sauce and marinated grilled shrimp.

Koshita

Japanese
The counter, made of ancient, buried cedar, was passed down from the chef’s respected mentor and serves as a meaningful symbol in the restaurant. Building on the techniques honed during his apprenticeship, the chef creates unique combinations of ingredients and methods, putting a personal stamp on his craft.

June 2025

Tokyo

ess.

Italian
Staff provide attentive service, ensuring guests can enjoy delicious items whenever they choose, without hesitation. The name “ess.” is short for “essential,” a reflection of the must-have dining experience the restaurant aims to deliver.

Ginza Sushi Ichidai Yugo

Sushi
Located in Ginza, not far from the Kabukiza Theatre, the restaurant is marked by a white sign framed in ebony. The long, slender shape of the sushi adds satisfying substance to each piece. A lunchtime favorite is the barachirashi — sushi rice mixed and topped with fresh ingredients.

Loiseau de France

French
Inside Institut Français de Tokyo, time flows slowly, the bustle of the city forgotten. Poached eggs in red wine sauce and beef simmered in red wine offer an authentic taste of Saulieu, in Burgundy’s Côte d’Or.

Tempura Kitagawa

Tempura
The chef taught himself tempura by traveling and sampling a variety of regional styles. His keen eye for selecting fish derives from his experience as a sushi chef. Lightness and freedom are the guiding principles behind his cooking. The largehead hairtail, also known as scabbard fish, is an unusual yet inspired choice.

TACUBO Shirokanedai

Italian
The guests assemble around a single, long table to celebrate the convivial joy of Italian dining. The simple yet refined appetizers, pasta and wood-grilled meat dishes are meant to be shared.

Sushidokoro Shishi

Sushi
Service follows an omakase prix fixe format, featuring a generous selection of items. Tuna, from an esteemed wholesaler, is a special point of pride, with three pieces served consecutively.

Shinrakuki

Chinese
We recommend starting with Cantonese flame-broiled dishes. Pork and duck are sweetened with honey or malt sugar and seasoned with soy sauce or Chinese five-spice powder, concentrating the umami as the meat broils.

Teuchisoba Jiyusan

Soba
Appetisers set the tone — such as miso-marinated grilled shrimp or herring fillet simmered slowly over several days. Delicately thin seiro soba, made purely from buckwheat and served on a wicker tray, offers a satisfying finish. For a deeper, more rustic flavor, inaka soba is stone-ground by hand, one grain at a time using a pestle and mortar.

Yugetsu

Izakaya
The menu is written in the chef’s own flowing brush hand, adding a personal touch to the experience. Each item features a touch of ingenuity, with flavors designed to keep the sake flowing. Artisan-crafted dining and drinking vessels further elevate the enjoyment of each course.

Shutei Tanaka

Yakitori
A standout performance in yakitori, this restaurant is run by two brothers, both hailing from other disciplines of Japanese cuisine. Chicken skewers are primarily served salted, allowing the flavor of the locally raised chicken to shine. Precisely cut snacks and expertly prepared yakitori pair effortlessly with sake, making for a smooth and satisfying experience.

May 2025

Tokyo

Yd’or

French
Dishes at Yd’or are served hot and fresh, whisked from kitchen counter to table the moment they are complete. The chef’s passion is palpable as he shares stories from his culinary journey while explaining each dish.

Chiso Takayama

Japanese
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.

NANAHIRO

Contemporary
The concept is “Japanese cuisine plus,” with dishes that reflect the chef’s background in both Japanese and Western cooking, blending elements of each tradition. Only the ingredients are listed on the menu, heightening anticipation and adding an element of surprise when the food arrives.

Yaesu Unagi Hashimoto

Freshwater Eel
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 honors tradition while adapting to the present. In step with the times, a counter seat offers a view of the craftsmen at work.

Ristorante Angelo

Italian
The restaurant's name, meaning “angel,” was inspired by an Osaka eatery whose influence continues to guide the chef each day. He sources his ingredients from within the Kansai area with which he is familiar.

Hyakuyaku by Tokuyamazushi

Japanese
A Shiga-born chef with deep expertise in fermentation oversees the cuisine, weaving its rich umami into the kaiseki (seasonal, multi-course) experience while honoring ancient culinary traditions. A staple of the menu is funazushi fermented fish, a local specialty in Omi.

La Gloire

French
The chef adds a modern twist of his own to every dish, blending classic influences with contemporary elements. The international wine pairings further reflect his modern sensibility.

Sassa

Japanese
Sassa presents kaiseki prepared with a sushi chef’s sensibility. In a unique interpretation, tuna is thinly sliced to complement the light soy sauce. Bursting with the chef’s passion and ambition to innovate, Sassa is pushing Japanese cuisine forward.

Unagi Tokito

Freshwater Eel
Unagi Tokito offers a fresh take on a culinary tradition passed down through generations. Kabayaki — eel dipped in soy-based sauce and grilled — is served in a bun like a hamburger. Eel simmered in wine, meanwhile, is a nod to French cuisine.

Gigio

Italian
A trattoria where à la carte dining is encouraged with a comprehensive menu of regional cuisines. Pici served with tomato ragú and vegetable sformato are all flavours learned in the Italian countryside.

April 2025

Tokyo

MANOIR

French
Indulge in fresh, light cuisine and French wine at MANOIR. The chef focuses on crafting light French dishes that highlight the delicate balance of sweet and tart fruit flavours, elevated by the depth of umami from fermentation and salt-pickling.

NISHIAZABU SHANGU

Chinese
Experience the charms of Cantonese cuisine through theatre-style dining at NISHIAZABU SHANGU. The chef leads his team with precision, wielding the wok with masterful finesse. Celebrating the essence of Cantonese cooking anchored in seafood and dried delicacies, the menu features premium ingredients such as spiny lobster, abalone, dried scallop abductor and dried mushrooms.

KHAO

Thai
At KHAO, the vibrant spirit of Thai cuisine is reimagined through the use of Japanese ingredients. A chopped mix of pomelo and seafood draws from royal court traditions, while rice vermicelli yakisoba is inspired by Bangkok street food. Regional Thai dishes are recreated using house-made fermented and aged seasonings. KHAO reflects a strong sense of curiosity and dedication to Thai culinary culture.

Kandanishikicho Sushi Takaharu

Sushi
Kandanishikicho Sushi Takaharu presents an omakase that seamlessly blends innovation with tradition. Alongside classic sushi, prepared through time-honoured methods such as brining, marinating and simmering, the menu also features deep-fried items, adding a unique dimension not typically seen in sushi dining.

Motoazabu Kushima

Japanese
Omakase set menus are woven from Japanese Black wagyu beef and seasonal cuisine. The chef sources his beef from Miyazaki to showcase his home region. A creative and unrestrained menu delivers both delight and fulfilment.

Tempura Aratamikawa

Tempura
Experience a new take on tempura at Tempura Aratamikawa. Tempura pieces, such as the classic Edomae staples of shrimp, sillago and conger eel, are prepared in a way that feels closer to grilling than deep-frying, resulting in a uniquely light and refined texture.

FUSOU

Contemporary
FUSOU serves up speciality aged Wagyu beef rooted in French culinary techniques. FUSOU’s chef travelled far and wide across Japan uncovering regional gems that highlight the best of Japanese produce. At the end of each meal, a hamburger is served in a playful and memorable twist.

Shokudo Wata

Izakaya
Shokudo Wata is an izakaya-style eatery that complements everyday life. 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. It's a delicious reminder that true luxury can be found in life’s simple moments.

February 2025

Tokyo

EWIG

Asturian
Terrine of foie gras paired with cacao and jam is a combination inspired by Sachertorte, a dessert that originated in Vienna. The concept is traditional fare with a modern update.

Le Jardin de Kamo

French
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.

Noda

Contemporary
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.

Sushi Oya

Sushi
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.

Sushi Tanaka

Sushi
Depending on its nature, rice from different regions may be cooked separately, then combined and vinegared. To ensure compatibility between rice and topping, rice is matched with red or rice vinegar as appropriate.

Akasaka Shimabukuro

Japanese
The mellow flavour of the clear broth used in wanmono derives from shaved bonito flakes. The calligraphy on the wall says ‘go-en’, ‘personal connections’, echoing the restaurant’s whole-hearted devotion to its craft.

Kyuu

Chinese
Applying his qualifications as a Chinese food therapist, the chef practices nutrition that fortifies body and soul. “Nutritional Soup” blends umami extracted from dried foods, seafood and meat with fresh ingredients in season.

fragment Azabujuban

Italian
The concept is intriguing: ‘Italian cuisine from all over Japan’, the furthest thing from traditional Edo fare. To encourage drop-in trade, the restaurant offers a selection of pasta at lunchtime and an extensive à la carte menu in the evening.

January 2025

Kyoto

hakubi

Chinese
Lifting a page from the lavish entertainment of the imperial court, hakubi populates its prix fixe menus with multiple courses of small dishes. Dressings of chilli sauce and mayonnaise for shrimp set up an interesting taste comparison.

Kikunoi Sushi Ao

Sushi
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.

Shimogamo Ichima

Sushi
The plump little orbs of temari sushi look adorable.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.

Torisho sai

Yakitori
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.

Ryoriya Kanemitsu

Japanese
As conversation sparkles around the tables, the chef focuses squarely on his cooking, showing the respect for ingredients he learned as an apprentice. Seafood is char-grilled and garnished with vegetables. Presentation is simple, yet the chef’s unique stamp on the fare is unmistakable.

Etto

Italian
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.

ristorante DONO

Italian
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.

Isoyama

Japanese
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.

Hosun Nagashima

Japanese
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.

Osaka

RiVi

Contemporary
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.

milpa

Mexican
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.

Tempura Sakugetsu

Tempura
The chef entrusted with this restaurant has his own approach, firmly emphasising the quality of the tempura pieces themselves. In one innovation, the chef eschews the use of tempura paper, instead draining oil through skilled technique.

Tempura Fukana

Tempura
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 beefsteak leaf.

Shunzen Kiraku

Japanese
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.

Mashino Ken

Chinese
The cuisine of Hong Kong touched off a journey of exploration into the depth and richness of Chinese cooking. His passion shines as he explains the roots of each cuisine, referring to his own experiences and the menu in Cantonese.

Takeda

Japanese
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. Soba-gome jiru porridge is hometown cooking prepared with buckwheat seeds and vegetables. Be sure to try the ramen, made with Handa somen.

Written by MICHELIN Guide Japan

Dining Out

Dining Out 5 minutes

Generations of Flavor: The Family Legacy Behind Goh Thew Chik Chicken Rice

At this Penang institution, four generations have perfected the art of Hainanese chicken rice while honoring a grandmother’s original recipe.

Local Penang Chicken Rice

Dining Out 3 minutes

What Is It Like to Eat at Sorn, the World’s First Three-MICHELIN-Star Thai Restaurant? The Inspectors Reveal All

A MICHELIN Guide Inspector reflects on a year of dining experiences at Sorn, a Three-MICHELIN-Star restaurant in Bangkok, listed in The MICHELIN Guide Thailand 2025 edition.

Bangkok Thailand MICHELIN Guide Thailand

Dining Out 5 minutes

The Most Searched One-MICHELIN-Star Restaurants in North America

Which spot in your city made the list?

One MICHELIN Star Editor's Pick Restaurants

All articles of Dining Out

Keep Exploring - Stories we think you will enjoy reading

Travel 5 minutes

Where to Eat in the Nordics: From Budget-Friendly to MICHELIN-Starred

Visit Scandinavia and beyond your way, with a range of restaurant recommendations from the new MICHELIN Guide selection — from the affordable to the truly special.

Restaurants Travel Nordic Countries

Dining Out 2 minutes

July in New York City? Here's Where to Eat

It's a scorcher out there! Step inside these super cool MICHELIN favorites.

Nordic Summer Beaches: 6 Escapes With Must-Try Restaurants Nearby

Cool off at these Nordic beach escapes, where wild swims meet MICHELIN Guide-level dining and design-led stays.

Editor's Pick Restaurants Nordic Countries

Travel 5 minutes

A Guide to New York's Financial District

It's home to Manhattan’s most high-powered businesses, and some of the city’s best shopping and cultural hidden gems.

New York Editor's Pick Travel

Travel 5 minutes

10 Things to Do in London in the Summer & Where to Eat Nearby

With the sun shining and temperatures soaring, there's no better time to discover our Inspector-approved list of things to do and places to eat in London this summer.

Editor's Pick Things To Do in London Summer

Travel 5 minutes

The 7 Best Cool-Climate Foodie Destinations in Europe for Summer – and Where to Stay

From breezy coastal hideouts to high-altitude alpine escapes, these under-the-radar European destinations pair cooler climes with red-hot culinary scenes — and MICHELIN Guide-approved places to stay and dine.

Hotels Travel Editor's Pick