21 January 2026
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The MICHELIN Guide Inspectors are constantly sharpening their forks and scouting for standout dining experiences.
In January 2026, their tastings led to 10 restaurants joining The MICHELIN Guide Kyoto and Osaka, ahead of the official ceremonies when the MICHELIN Stars and Bib Gourmands will be unveiled.
These newly added restaurants appear on our official website and are highlighted with a “New” symbol to make them easy to spot. From a long-established sukiyaki restaurant in Kyoto to a French restaurant in Osaka set in an early-20th-century red-brick Western-style building, here is a first taste of what to expect.
Kyoto
Mishimatei
SukiyakiThe restaurant’s famed sukiyaki (Japanese hot pot) is prepared by a dedicated hostess who grills the beef in its own fat with sugar before seasoning it with sukiyaki stock.
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Manjuji Hakuran
JapaneseThe chef, a native of the Goto Islands, weaves the flavors of Nagasaki into his prix fixe menus. Hatoshi pairs minced shrimp with crisp fried toast, while Goto udon is a beloved local staple. Using disciplined kappo technique, he elevates familiar dishes into restrained, elegant compositions.
Korean Restaurant Byeoleeya
KoreanPrix fixe offerings follow yakushoku-dogen, the principle that diet has an essential role in maintaining good health. Namul (seasoned vegetables) and kimchi are prepared with Kyoto produce, while dishes from the early Joseon dynasty reflect a time before chili peppers were introduced.
MUBE
JapaneseThe chef’s use of the prefecture’s fermented foods reflects his personality. He also prepares narezushi — fish fermented in lactic acid with salt and flour — alongside fish sauce and miso, creating a bridge between culinary traditions and the food of the future.
RADICE
ItalianThe chef draws inspiration from his time in Italy’s Emilia-Romagna, where he learned pasta-making from local women. By adding distinctive touches to everyday dishes, he acts as an ambassador for Italian food culture.
Ava
ItalianThe chef draws on skills honed at restaurants in Sicily, highlighting the region’s culinary delights through ingredients such as olive oil, cheese and pistachios.
Osaka
NELU KORAIBASHI
French The prix fixe menu is crafted with abundant imagination, each dish telling a story. The chef blends innovation with French culinary traditions to create modern interpretations.
pebble
ItalianThe flavors of the ingredients combine to create an entirely original taste. À la carte servings of mature May Queen potato and cured ham impress with their elegant simplicity.
PITAK GOHAN
ThaiChef Pitak from Bangkok serves dishes rooted in his native Thailand, where the aromas of herbs, spices and fish sauce bring each plate to life.
Ukitacho Ima
JapaneseThe chef spent years honing his skills at a Japanese restaurant in Hozenji Yokocho. Rather than follow his mentor’s footsteps, he forges his own path in the gastronomic world.
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2025: New Additions to the MICHELIN Guide Japan
Illustration image：© Manjuji Hakuran
