French cuisine

Japanese chef Dai Hayashi crafts meals with genuine care, bringing comfort and ease to every guest at one MICHELIN star, Hakunei.

A MICHELIN Guide Inspector reports back on one of London’s most talked-about restaurants, giving an expert’s view on just how good it is.

Discover which London neighbourhood is his favourite, plus plentiful restaurant recommendations from one of our greatest chefs.

Creating perfect harmony between cuisine, wine and guests

The MICHELIN Service Award for MICHELIN Guide Tokyo 2025 goes to someone whose career in service spans Japan and the world.

Take a closer look at one of the chef’s most popular French dishes.

This project introduces Tokyo through the lens of culinary figures and celebrities connected to the city. Try visiting these recommended cafés, bakeries and design museums, and you might discover an entirely new side of Tokyo. This time, we’ll bring you a selection of Tokyo destinations featuring a vibrant sense of French esprit.

After a rollercoaster eight-year journey, Ta Vie has finally achieved the highest distinction of three MICHELIN stars in the MICHELIN Guide Hong Kong & Macau 2023.

Nespresso and MICHELIN Guide have partnered to bring you this message to the future. Chef Kenichiro Sekiya has inherited the mantle of Joël Robuchon, a colossus in the world of French cuisine. Today, as every day, he is preparing food with the same care he would give a loved one.

Through his cuisine, Chef Shinsuke Ishii encourages conversations about sustainability. Just like the commitment to sustainability that runs through Audi’s electric vehicles.

Nespresso and MICHELIN Guide have partnered to bring you this message for the future. Shuzo Kishida is a role model for chefs today, making a major contribution to the success of the food and beverage industry.

Daniel Calvert is Executive Chef of SÉZANNE, which was promoted to Two MICHELIN Stars in the MICHELIN Guide Tokyo 2023. Before moving to Tokyo in 2021, he lived and worked in London, Paris, New York and Hong Kong. We asked him about Japan, his experiences around the world and what he would say to young chefs.