17 June 2026
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MICHELIN Guide Inspectors are constantly sharpening their forks and scouting for standout dining experiences.
In June 2026, their tastings led to 12 restaurants joining the MICHELIN Guide Tokyo ahead of the official ceremonies when MICHELIN Stars and Bib Gourmands will be unveiled.
These newly added restaurants appear on our official website and are highlighted with “New” icons to make them easy to spot. From an unagi restaurant where diners can savor exquisite freshwater eel in a historic Meiji-era house to a sushi restaurant offering a serene retreat amid the bustle of Ginza, here is a first taste of what awaits.
Tokyo
L'appétit
FrenchThe restaurant’s name is French for “appetite,” and here a gastronome will find that true l’appétit lies in respecting the natural flavors of the ingredients. At the counter, guests can relax and enjoy the sounds and aromas of cooking, alongside the chefs.
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Tomita
JapaneseThe dining room, unified in white, exudes purity. As if reflecting the owner-chef’s sincere and steadfast character, the majority of his serving vessels were passed down to him by his former mentor. He strives for honest, straightforward cooking, while applying creativity to ingredient combinations.
Jiyakiunagi Todoroki Hirasawa
Freshwater EelLocated right by the Todoroki Station level crossing, diners can savor exquisite unagi in a Meiji-era house. Unagi here is prepared in the jiyaki style: an unsteamed, direct-grilling method favored in western Japan for showcasing the aroma of the charcoal fire.
Sushi Sugisawa
SushiA quiet calm fills the interior amid the bustle of Ginza. Guided by the teachings of his master, the chef follows the path of sushi. Seafood is prepared with Edomae techniques such as simmering and marinating. The shari rice is seasoned gently to complement the toppings.
No Code
MexicanNot bound by existing frameworks, setting no limits, embracing a free style and rejecting categorization: these are the ideas behind No Code. Guided by this philosophy, the cuisine draws on Mexican, French and Japanese influences. The omakase course combines ingredients, techniques and flavors from all three.
Ino Cantonese Nihombashi Takase
ChineseHaving devoted his career to Cantonese cuisine, Chef Kenichi Takase refined his craft through regular visits to Hong Kong, gaining a deep understanding of its culinary traditions. The defining element of his cooking lies in house-made sauces prepared from domestic produce. He composes every dish with meticulous attention to each ingredient, drawing on seasonal delicacies from both land and sea to convey the essence of the four seasons.
seto
InnovativeSituated in a basement, the dining space gives off an industrial vibe. This culinary journey started in Italy, followed by learning avant-garde techniques in Denmark and Tokyo. From these diverse experiences, the chef creates genre-defying cuisine.
Takumi Makoto
SushiFor the nigiri, items are paired with accents such as yuzu chili paste, butterbur bud miso and green peppercorns, carefully judged to complement each topping and add a delightful rhythm to the meal. Even now, having realized his childhood dream of becoming a sushi chef, he considers himself still midway along his journey, never losing his relentless drive for improvement.
KANTA
ContemporaryNot wanting to be confined to a single concept, the chef honed his craft by studying Japanese, Western and Chinese cuisines. Preparing kombu dashi and blending spices, he follows his own inspirations in pursuit of flavor. Generous portions leave a lasting impression.
NÉN TOKYO
VietnameseNén is a wild aromatic herb native to central Vietnam, reflecting a desire to introduce lesser-known aspects of the country’s cuisine. Each dish has a story, introduced with an accompanying hand-drawn card.
Tremolare
ItalianLocated on the first basement level, the dining space features an industrial interior crafted from stone and earth, where dramatic lighting accentuates the counter. The predominantly à la carte offerings evolve according to what is sourced each day, and the kitchen stays open late.
Sushiya Shota
SushiThe restaurant’s name comes from a manga about a sushi apprenticeship. Through preparation, forming the sushi and achieving harmony, each piece of nigiri reflects delicate craftsmanship. Both sushi and manga evolve while respecting tradition.
May 2026
Tokyo
VANKA
ContemporaryJust as vegetables once introduced from abroad have taken root in Japan, the cuisine here builds on French foundations while expressing a distinctly Japanese sensibility, bringing the two traditions together. Drawing on ingredients from the beginning, peak and close of the season, the kitchen incorporates dried bonito flakes, miso and charcoal fire.
Siamo noi
ItalianIn keeping with the belief that what can be made in-house should be, herbs and fruits are grown in the garden and seasonings are prepared on-site. The restaurant’s name, Siamo noi, reflects the idea of “us” in Italian, expressing a desire for diners to enjoy cuisine created collectively by everyone involved, including the producers.
CREATERNA
ContemporaryThe chef prizes freedom in his cooking. The cuisine rests on three pillars: imagination, refinement and artistry. Ingredient combinations are kept simple, while plating is elegant, carefully considering negative space as well.
sanka
FrenchA trinity of ingredients, sauce and wine. A signature dish showcases several varieties of potato prepared using a range of techniques, sauces and powders to draw out their deep, earthy character.
Otora
JapaneseA guiding principle of the chef’s cuisine is junkan — a philosophy that views the seasons in 10-day spans. The chef cherishes every fleeting instant that, once gone, cannot return, and remains grateful for the human connections formed each day.
jiü
FrenchWood-fired French cuisine defines the theme here, a marriage of classical French technique and wood-fed flame. Meat and fish are enveloped in fire, while vegetables are gently smoked. Even the red wine sauce for meat dishes reflects this devotion: the aromatic vegetables used in the stock are first charred over flame.
PER TE
PizzaThe meal unfolds in a chic setting, offering a new vision of the pizzeria. The marinara and Margherita pursue the essence of these classics, while more creative pizzas draw inspiration from regional Italian cuisine, exploring new possibilities.
Yakitori Nishiki
YakitoriThe indirectly lit counter creates a comfortable setting with wooden trays and a variety of tableware. The omakase includes a clear katsuo dashi soup and chawanmushi, reflecting the chef’s experience in Japanese cuisine. Yakitori is seasoned simply with salt to highlight the true flavor of the free-range chicken.
March 2026
Tokyo
Melograno
ItalianFun and freedom are the qualities the chef seeks in his cooking. His potato-and-truffle tart takes inspiration from Italian desserts. A place to enjoy à la carte Italian cuisine inspired by Japanese ingredients.
Lustre
FrenchNamed after the French word for chandelier, the restaurant shines a light on French cuisine shaped by Japanese sensibility. Drawing on the five flavours of Japanese cuisine, French cooking is fused with the umami of Japanese ingredients.
IMPERIAL TREASURE
ChineseA Chinese restaurant from Singapore has landed in Ginza. Japanese ingredients such as tilefish and hair crab are also used, creating dishes unique to this restaurant.
Firmamento
ItalianSeeking to deepen his knowledge of fish and their preparation, the chef also worked at a traditional Japanese restaurant. That experience lives on in his charcoal-grilled sweetfish, hamo and eel.
Sillage
FrenchThe chef’s themes are ‘seasonality and fermentation’. He incorporates mushroom and vegetable fermentation into the flavours of the four seasons, creating layers of umami and acidity.
Orangutan
ThaiThe menu includes a salad of pounded green papaya, fermented pork sausages, and a soup of stewed beef and herbs. The sour and spicy flavours of fermented seasonings, along with the aromas of citrus and fresh herbs, evoke a Thai dinner table.
girotondo
ItalianRegional cuisine from every corner of Italy is faithfully recreated here. Especially prized are the meatballs and ragu the chef learned from a nonna during his apprenticeship.
Myojinshita Soba Oshin
SobaThe menu ranges from an impressive variety of appetisers to creative soba dishes incorporating ingredients such as raw tofu skin and dried mullet roe. For cold soba, you can choose between Seiro and Inaka; both are cut into thin noodles that go down smoothly.
Nihonbashi Kawaguchi
SushiKeen to share Tokyo’s culinary history, the pair have delved into Edo cuisine to shape their selection of appetisers. True to the chef’s apprenticeship, the nigiri progresses from lighter, more delicate fish to those of greater depth and richness.
lotus osteria
ItalianDishes learned in Piedmont and Tuscany fill the menu: the Piedmontese dish tonnato is homemade ham dressed in tuna sauce; beef stewed in red wine, a Tuscan tradition, is fragrant with black pepper. Preparations are simple, keeping the ingredients front and centre.
Chinese Restaurant Seika
ChineseThe theme is fusions of Japanese and Chinese influences. Soy sauce, which determines the flavour, is infused with kelp, dried bonito flakes and dried shiitake mushrooms. Mouth-watering chicken, seasoned with this soy sauce and black vinegar, is served with seasonal vegetables for a creative twist.
Cheval
FrenchThe menu is à la carte only, to allow guests to enjoy whatever food they please. Efforts are made to keep preparations simple: trout is smoked, lamb roasted, beef cheek simmered in red wine.
January 2026
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.
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：© Tomita
