For February, we are pleased to share eight 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.
February 2025
Akasaka Shimabukuro, cherishing connections between people, is the successor of Ginza Shinohara. With fish from Amakusa, Sushi Tanaka celebrates the richness of local ingredients. Drawing on overseas experience, Sushi Oya pioneers the future of modern sushi. Kyuu serves Chinese cuisine infused with healthy Chinese medicine. EWIG evolves the traditions of Austria. At Le Jardin de Kamo, guests are treated with southern French cuisine, inspired by a cherished mentorship in Montpellier. Run by a tuna wholesaler, fragment Azabujuban showcases Italian cuisine enriched by exclusive seafood sourcing. Noda crafts innovative cuisine, blending Japanese and Western ingredients and techniques.
Tokyo
EWIG
AsturianTerrine 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.
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© EWIG
Le Jardin de Kamo
FrenchTo 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.
© Le Jardin de Kamo
Noda
ContemporaryFiltering 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.
© Noda
Sushi Oya
SushiAmong 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 Oya
Sushi Tanaka
SushiDepending 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.
© Sushi Tanaka
Akasaka Shimabukuro
JapaneseThe 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.
© Akasaka Shimabukuro
Kyuu
ChineseApplying 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.
© Michelin
fragment Azabujuban
ItalianThe 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.
© fragment Azabujuban
January 2025
Kyoto
hakubi
ChineseLifting 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.
© hakubi
Kikunoi Sushi Ao
SushiA ‘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.
© Kikunoi Sushi Ao
Shimogamo Ichima
SushiThe 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.
© Shimogamo Ichima
Torisho sai
YakitoriThe 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.
© Torisho sai
Ryoriya Kanemitsu
JapaneseAs 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.
© Ryoriya Kanemitsu
Etto
ItalianAntipasto 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.
© Etto
ristorante DONO
ItalianIn 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.
© ristorante DONO
Isoyama
JapaneseSushi 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.
© Michelin
Hosun Nagashima
JapaneseCuisine 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.
© Michelin
Osaka
RiVi
ContemporaryAs 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.
© RiVi
milpa
MexicanRespect 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
Tempura Sakugetsu
TempuraThe 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 Sakugetsu
Tempura Fukana
TempuraThe 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.
© Tempura Fukana
Shunzen Kiraku
JapaneseThe 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.
© Michelin
Mashino Ken
ChineseThe 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.
© Michelin
Takeda
JapaneseIndigo-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.
© Michelin
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2024: New Additions to the MICHELIN Guide Japan
Illustration image：© EWIG
