To celebrate the 15th year of the MICHELIN Guide Tokyo, the new selection was announced digitally at MICHELIN Guide Asia YouTube channel on Nov 30th. The edition sees 432 restaurants selected: 12 Three MICHELIN Stars, 41 Two MICHELIN Stars, 150 One MICHELIN Star and 229 Bib Gourmand restaurants. The total number of restaurants awarded a MICHELIN Green Star has now gone up to 14. The lineup is rich in variety and reflects the lively Tokyo scene.
At the same time, two new awards were announced. Mr. Hiroyuki Kanda of ‘Kanda’ restaurant (Japanese cuisine) was selected for the Mentor chef award; and Ms. Mayuka Arai from ‘Hommage’ restaurant (French cuisine) was the recipient of the Service award. These awards aim to highlight the professionalism and dedication of catering talents.
24 newly-Starred restaurants
Congratulations to 3 promoted restaurants and the 20 new One Star restaurants joining the MICHELIN Guide Tokyo 2022! Let’s introduce you to these promoted and new Starred sestaurants .Nihombashi-kakigaracho Sugita (2 MICHELIN Stars, Sushi)
Takaaki SUGITA respects the tradition and technique of Edomae passionately. His sincerity and politeness are also reasons for the popularity. One of the most difficult restaurants in Tokyo to make reservations. Promoted from 1 MICHELIN Star to 2 MICHELIN Stars.
ASAHINA Gastronome (2 MICHELIN Stars, French)
Satoru ASAHINA focuses on modernity, prizing the classic approach. True to what Joël Robuchon taught, the dishes are composed precisely and creativity. Promoted from 1 MICHELIN Star to 2 MICHELIN Stars.
Crony (2 MICHELIN Stars, French) Michelin Green Star
Chef Michihiro HARUTA studied in various countries and puts to work his experience in Northern Europe and the United States, while basing his dishes on French cuisine. His key phrases are seasonal ingredients, minimalism, and colour matchin. The menu includes the ingredients caring about the environment. Promoted from 1 MICHELIN Star to 2 MICHELIN.
Chukasoba Ginza Hachigou (1 MICHELIN Star, Ramen)
After the ower Yasufumi MATSUMURA learmed in French cuisine for a long time, his Ramen skills are self-taught. He does get creative, incorporating Western ingredients in dishes such as duck, uncured ham, Sel de Guerande and pepper cavior based on his carrier. Promoted from Bib Gourmand to 1 MICHELIN Star.
DEN KUSHI FLORI(1 MICHELIN Star, Innovative) New
The collaborative restaurant between ‘Den’, referring to creative Japanese cuisine, ‘Florilège’, referring to modern French. The Theme here is "KUSHI (screw)". Enjoy the fusion of Japanese and French cuisine.
nôl (1 MICHELIN Star, Innovative) New
Chef Noda's creativity roots with the training in France and the relationship with chefs in various countries. He seeks to offer new food experiences, to surprise and inspire through his cooking with familiar ingredients.
Sushi Kojima (1 MICHELIN Star, Sushi)New
Michio KOJIMA describes himself as a sushi artisan with a 20th century Showa-era mentality. He prepares Edomae sushi with fish floss sandwiched between rice and either a gizzard shad or tiger prawn topping and makes tamago-yaki with Shiba shrimp broth.
Sushi Masashi (1 MICHELIN Star, Sushi) New
Masashi YAMAGUCHI cares the keeping the tempo of sushi using the various levels of sourness and different temperatures. Taking classic techniques, he has further developed his own style.
Sushi Matsuura (1 MICHELIN Star, Sushi) New
Starting out as a fishmonger, Osamu MATSUURA also worked as a sushi chef in renowned restaurants overseas, which he draws on here. He does not serve standard nigiri, as he prefers to serve seasonal toppings chosen by himself.
Sushi Ryujiro (1 MICHELIN Star, Sushi)New
"Not only Make sushi by hand, but also capture the guest's heart." Ryujiro NAKAMURA learned the spirit of sushi chef from his mentor. His sincere approach to work makes a feel-good atmosphere.
WASA (1 MICHELIN Star, Chineses) New
Lively Chinese restaurant with only 8 seats. The chef Masataka YAMASHITA shows his techniques and serves the dishes to the guest at the open kitchen. The use of the finest seasonal ingredients incooperating with Japan and western elements are appealing.
Tempura Yaguchi (1 MICHELIN Star, Tempura) New
Enjoy true charm of Edomae tempura focusing on seafood. Kazuki YAGUCHI also serves shrimp and squid, but the main emphasis is on the three pillars of Edomae tempura: sillago, big-eyed flathead and anago.
Ten Yokota (1 MICHELIN Star, Tempura) New
Shogo YOKOTA learned his skills from his father. He seeks to harmonize between the tradition of Edomae Tempura and creativity of new tastes. The chef's motto ‘fluidity and immutability’ express of this.
Akanezaka Onuma (1 MICHELIN Star, Japanese) New
The attractive point is the use of the wild vegetable, matsutake and rice are from Yamagata as the chef Mitsuharu OZUMA's hometown. He shows the ingenuity based on his technique learned from an old-fashioned master chef.
Ensui (1 MICHELIN Star, Japanese) New
This is the kappo restaurant. The owner chef Ryosuke ITO trained at Japanese cuisine 'Ryugin'. His focus is on both Dashi and charcol flame as the starting points in Japanese cuisine. The uncompromising approach he learned from his mentor is evident in the refinement of the dishes.
Sharikimon Onozawa (1 MICHELIN Star, Japanese) New
Guests can see the cooking scene such as maki sushi and chargrilled items at the meal at this counter-style kappo restaurant. Makoto ONOZAWA has much experience of working at soba kappo restaurants, so serves handmade soba at the end of the meal.
Sorahana (1 MICHELIN Star, Japanese) New
The owner chef Kanako WAKIMOTO serves kaiseki cuisine accentuating the natural flavors of the ingredients. The menu is based on Kamakura vegetables and seafoods from Misaki fishing port mainly. The restaurant was relocated to Tokyo from Kamakura.
Nishiazabu Otake (1 MICHELIN Star, Japanese) New
While based on normal Japanese cuisine, the various menu has a playfulness to it served by Tatsuya OTAKE. The soups and grilled dishes are traditional, but seasonal croquettes are served as the fried dish. Risotto featuring awabi liver and rice is another specialty.
Hakuun (1 MICHELIN Star, Japanese) New
This is the counter-style kappo restaurant in an interior reminiscent of a sukiya. While at its base this is traditional Japanese cuisine, the owner chef Shingo SAKAMOTO does get creativity with the training experience at Japanese cuisine 'Ryugin’. The highlights are high-quality ingredients and cooking techniques.
est (1 MICHELIN Star, French) New
Chef Guillaume Bracaval from Lesquin in France takes seasonal domestic ingredients and sets out to create a fusion of Japanese and French cuisine. The desserts served by pastry chef show the same flair.
SÉZANNE (1 MICHELIN Star, French) New
Chef Daniel Calvert from England has much overseas experience such as London, Paris, New York and Hong Kong. Using Japanese ingredients, he puts a modern twist on traditional French recipes.
Nœud. TOKYO（1 MICHELIN Star, French）New
The concept at the French restaurant is sustainability. Two chefs engage totally in selecting the ingredients taken the account into the environment, creating menu and cooking method. The seasonal dishes here makes guest feel the cycles of nature.
Floraison (1 MICHELIN Star, French) New
This restaurant is a tag team effort by owner-sommelier Toshio SASAKI and chef Haruhito NARUMI, who seeks own French dishes incooperating Japanese ingredients into the traditional French technique that they trained.
L'ARGENT (1 MICHELIN Star, French) New
Chef Junichi KATO’s chosen theme is the charms of Japan as conveyed from Ginza. He has experiences at Tokyo, Paris and Copenhagen, so combines Japanese ingredients with French classics and Northern European innovation.
The MICHELIN Guide Tokyo 2022 at a glance:
12 Three MICHELIN Stars
41 Two MICHELIN Stars (3 Promotion)
150 One Star (20 new and 1 Promotion)
229 Bib Gourmand (35 new)
14 Michelin Green Star
Find the full selection of the MICHELIN Guide Tokyo 2022 on the official MICHELIN Guide website
