Exploring 30 Michelin Star Restaurants in Tokyo

Exploring 30 Michelin Star Restaurants in Tokyo

As a huge lover of sushi, I can only imagine the variety I would get to sample on a food tour of Tokyo which many have called a city where traditional meets trendy, and a paradise for food enthusiasts. Imagine sushi that melts in your mouth, ramen that warms your soul, and desserts that are pure works of art. Now, picture these mouthwatering delights served up by the best of Michelin-starred restaurants. 

In this article, join me as we uncover the secrets of Tokyo’s gastronomic scene, where top-notch chefs turn local ingredients into extraordinary dishes. From the renowned Sukiyabashi Jiro to hidden gems waiting to be discovered, each restaurant tells a unique story through its flavours. So, whether you’re a seasoned traveller or an armchair adventurer, join me as we navigate the culinary wonders of Tokyo’s 30 Michelin Star Restaurants. Let’s embark on this foodie adventure together.

1. Ponte del Piatto

The originality of the approach is Hidenori Tadauchi’s strong suit. After being raised by parents who ran a sushi shop, he majored in Japanese cuisine, but his passion for Italian cooking and football persuaded him to travel to Italy, where he honed his modern creativity at restaurants. 

Cold pasta with white-flesh fish is braced with kombu kelp, the influence of his father. Risotto of young ayu, served in early summer, imparts a Japanese sense of the seasons. 

PRACTICAL INFORMATION

ADDRESS:  Japan, 〒150-0012 Tokyo, Shibuya City, Hiroo, 5 Chome−19−7 協和ビル 1F

CALL: +81 3-3473-0707

OPEN: Wed – Fri 6-10 pm Sat-Sun 11:30 am – 2:30 pm, 6-10 pm

RESERVATIONS: TABLECHECK.COM, TABELOG.COM, IKYU.COM

2. L’allium

The basement dining room has the air of a concert hall. The conductor, on stage in his brightly lit kitchen, is chef Yoshiaki Shindo. Modern French is the cuisine here, composed of both Japanese and French ingredients. Teppanyaki foie gras is an imaginative variation, while Japanese parsley and Okinawan spinach add a gentle bitterness to fruits and root vegetables, bringing a fresh face to old favourites.

PRACTICAL INFORMATION

ADDRESS: Japan, 〒108-0071 Tokyo, Minato City, Shirokanedai, 4 Chome−9−23 ＴＳＵＴＳＵＩ白金台ビル B1F

CALL:  +81 3-6456-4378

OPEN: Mo – Sun 12 – 3 pm, 5:30 – 10:30 pm

RESERVATIONS:  POCKET-CONCIERGE.JP, TABLECHECK.COM, IKYU.COM, TABELOG.COM, GNAVI.CO.JP

3. Sushi Marufuku

Sushi Marafuku is a popular sushi restaurant that differs from other similar establishments through its unique research into matured sushi. It is a sushi restaurant where you not only can find local customers but also fans from all over the city and surrounding regions.

The menu is made up of recommended courses by the chef, starting with matured sushi, followed by sliced fish. The second half of the course offers a blend of sushi and side dishes with a thick taste, like shellfish. One of the many pleasures of Sushi Marufuku is that the proprietress, who is qualified as a sommelier, suggests sake that matches well with your dish. There are around 25 kinds of Japanese sake prepared at all times. The Hiroshima Houken is highly recommended. 

PRACTICAL INFORMATION

ADDRESS:  3 Chome-17-4 Nishiogiminami, Suginami City, Tokyo 167-0053, Japan

CALL:  +81 3-3334-6029

OPEN: Mon – Fri 6-11 pm Sat 3:30 – 11 pm Sun Closed

RESERVATIONS: TABELOG.COM, OMAKASE.IN, TABLECHECK.COM

4. Kappo Yuichi

This counter-style restaurant hangs out its shingle in a corner of the roundabout in front of the north entrance to Ogikubo Station. Chef Kotaro Tachibana bases the menu around vegetables, showcasing the depth of Japanese cuisine. Takiawase highlights the ever-changing faces of nature, with colourful vegetables that cool you in summer and warm you in winter. Appetiser platters arrayed with salad with mashed tofu dressing, seasoned boiled greens and vegetables dressed with sesame sauce calm the soul still further with their savoury flavours.

PRACTICAL INFORMATION

ADDRESS: 1 Chome-6-10 Kamiogi, Suginami City, Tokyo 167-0043, Japan

CALL: +81 3-3392-4578

OPEN: Mon, Thur 5:30 – 11 pm, Tue – Wed, Sat 12 -2 pm 5:30 – 11 pm Sun Closed

5. Sushidokoro Yamada

Sushidokoro Yamada is an aged sushi restaurant in Ginza as it has aged fish for a long time. The restaurant was opened in July 2012 by owner Yusuke Yamada after seven years of training at a sushi restaurant in Ginza. The restaurant is located on the third floor of a building in Ginza 7-chrome, with eight counter-seats. It is an extremely popular restaurant that offers 15 pcs of attractive Nigiri sushi at a very reasonable price. Of course, ordering additional sushi is an option as well as enjoying a delicious sake.

PRACTICAL INFORMATION

ADDRESS: 7 Chome-2-18 Ginza, Chuo City, Tokyo 104-0061, Japan

CALL: +81 3-3572-7534

OPEN: Mon-Sat 6-8:30 pm Sun Closed

RESERVATIONS:  HOTPEPPER.JP

6. Sudachi

Sudachi is its owner Mr. Makoto Okamoto’s dream restaurant, where everyone in the restaurant, including the chef and the staff, believes that meeting every customer is one chance in a lifetime. In the restaurant’s name Sudachi, Su means the element of enjoying yourself and dachi means with friends. The omakase course that changes seasonally includes 6-7 appetizers. The open kitchen is a live show where customers can enjoy watching the chef making sushi. To match with the cuisine, the restaurant provides a variety of alcohol, especially wine and about 15 seasonal sakes.

PRACTICAL INFORMATION

ADDRESS: Japan, 〒107-0062 Tokyo, Minato City, Minamiaoyama, 7 Chome−12−12 南青山モワビル 地下1階

CALL:  +81 3-6433-5386

OPEN: Tue – Sun 11:30 am – 11 pm Mon Closed

RESERVATIONS:  TORETA.IN, TABELOG.COM, POCKET-CONCIERGE.JP, IKYU.COM, OMAKASE.IN, HOTPEPPER.JP

7. Tempura Nakagawa

The chef learned his tempura from a master versed in the old ways. The first tiger prawn is fried at just the right heat to bring out its aroma; the second is served rare to elicit sweetness. Conger eel is fragrantly fried with minimum sesame oil. Nakagawa’s trademark theory is that tempura is a process of drying out, by which he means ingredients are steamed and grilled in their batter to remove moisture, bringing their flavour to the fore.

PRACTICAL INFORMATION

ADDRESS: Japan, 〒104-0045 Tokyo, Chuo City, Tsukiji, 2 Chome−14−2 築地ＮＹビル

CALL: +81 3-3546-7335

OPEN: Tue – Sun 11:30 am – 1:30 pm, 5-9:30 pm

8. IL GiOTTO

All dishes of Il Giotto are a la carte, and their speciality is dry-ageing beef. When he first opened Il Giotto, Chef Takahashi served mainly vegetables and fish, but his turning point came when he met Yoshinobu Niiho, owner of Sakaeya, a meat provider that is highly trusted by cooks. Since they first opened, the Green Vegetable Orecchiette has been one of Il Giotto’s most popular meals. Most of the wine served here is Italian wine hand-selected by Chef Takahashi himself. The menu has 60 brands of white wine and over 100 brands of red wine. This includes vintage wine, champagne, after-dinner grappa, and dessert wine, catering to all sorts of requests.

The restaurant has 16 table seats and 3 counter seats, and the warm wooden tables and floors form an impressive contrast with the white walls. Seeing Chef Takahashi’s smile beaming at you from the kitchen will make you feel like you were welcomed into his home. Whether dining with friends or on a date, you should give this healing dining experience a try.

PRACTICAL INFORMATION

ADDRESS: 5 Chome-21-9 Komazawa, Setagaya City, Tokyo 154-0012, Japan

CALL: +81 3-6805-9229

RESERVATIONS:  BIT.LY, IKYU.COM

9. Bistro YEBISU

The key to happiness here is the blackboard menu. Sea urchins with new onions, whitebait quiche, veal cutlets and other offerings are chalked simply on the board. The chef is a fount of knowledge; ask about the fare and conversation flows, heightening the anticipation of the meal to come. The bistro is run by a couple whose concept is a restaurant that makes people happy. Spend a warm and comfortable time in this casual scene.

PRACTICAL INFORMATION

ADDRESS: Ozawa Bldg., 3 Chome-15-8 Higashi, Shibuya City, Tokyo 150-0011, Japan

CALL: +81 3-6427-3789

OPEN: Tue – Sat 5-11 pm Sun 5-10 pm Mon Closed

10. Path

This casual restaurant is the brainchild of a chef and a pâtissier. Dinner is mostly prix fixe, fusing Japanese ingredients with fermented foods as well as spices from various countries. Catering to the local lifestyle, Path offers a selection of organic wines and is open from morning onwards. Music of no particular genre streams through the vintage interior-themed on-street culture.

PRACTICAL INFORMATION

ADDRESS: Japan, 〒151-0063 Tokyo, Shibuya City, Tomigaya, 1 Chome−44−2, A-Flat, 1F

CALL: +81 3-6407-0011

OPEN: Wed-Sat 8 am – 2 pm 6 -11 pm Sun 8 am -2pm Mon Closed

RESERVATIONS: TABLECHECK.COM

11. Clos Des Gourmets

The chef’s culinary philosophy, his restaurant’s name and his signature cuisine are all inherited from his mentor. One representative dish is tête de cochon, grilled cuts from a pig’s head. In this intimate eatery, guests are near the chef, as if invited by a friend.

PRACTICAL INFORMATION

ADDRESS: Japan, 〒108-0071 Tokyo, Minato City, Shirokanedai, 3 Chome−18−4 パークサイド白金ヒルズ 2F

CALL:  +81 3-6277-2358

OPEN: Mon-Sat 6-11 pm Sun Closed

RESERVATIONS: RETTY.ME, TABLECHECK.COM, IKYU.COM, HOTPEPPER.JP

12. Sushi Rinda

A defining characteristic of Sushi Rinda is the fluffy rice cooked in a mushikamado. A mushikamado is a large, old-fashioned, ceramic rice cooker able to cook at high temperatures and for a short time. The vinegared sushi rice made from rice cooked in this way complements well the toppings on the sushi. Fresh ingredients are used as-is wherever possible, and for seafood that must be prepared, the work is carried out carefully and thoroughly, as befits Mr. Kouno’s sushi. His motto is to always see through to the moment where he brings the ultimate combination of sushi rice and toppings to his guests.

As for ingredients, whatever tastes good goes; whether it is Japanese or from overseas, ingredients range from those coming from around Japan and brought to Tsukiji Fish Market, to those delivered directly from trusted fishermen. Along with normally over 25 types of sake that pair well with sushi, there is a broad selection of wine and shochu available. There are also eight types of mandarin orange juice available. Inside the restaurant, 17 counter seats are arranged in a U-shape, so you can enjoy a pleasant meal with friends, family, or any affable acquaintances. In addition to traditional styles of sushi, dishes can be made to prioritize guests’ favourite seafood or even be arranged in novel ways.

PRACTICAL INFORMATION

ADDRESS: Japan, 〒153-0064 Tokyo, Meguro City, Shimomeguro, 2 Chome−24−12 109 目黒スタジオ 1F イメージスタジオ

CALL: +81 3-6420-3343

OPEN: Sun, Mon Closed Tue – Sat 12 – 2:30 pm, 6:30 – 9:30 pm. 

RESERVATIONS: AUTORESERVE.COM, TABELOG.COM

13. Tensuke

A very popular Tempura restaurant in Koenji since 1987, Tensuke’s speciality dish is a Deep-fried egg. It has a crispy coating on the outside and a runny yolk inside. Putting the egg on the top of rice, you can eat it with a special sauce. Enjoy the taste of different ingredients and unique texture. Additionally, it’s enjoyable to watch Chef Kurihara’s professional technique of using chopsticks to make the egg tempura he puts on quite a show ending in a samurai pose, which is in itself worth the wait in line.

PRACTICAL INFORMATION

ADDRESS: 3 Chome-22-7 Koenjikita, Suginami City, Tokyo 166-0002, Japan

CALL:  +81 3-3223-8505

OPEN: Tue – Fri 12 -2 pm, Sat, Sun 12 -3pm Mon Closed

14. Ginza L’écrin

Orthodox French cuisine has been guarded by successive generations of head chefs since 1974. The absence of a long-established menu enables Chef Yuhei Kurita to evolve with the times. The eighth head chef of L’écrin values his sauces, striving for the perfect wine pairings. In keeping with the restaurant’s name, which means ‘jewel box’, a wooden box is presented at the end of the meal – lift the lid and you’ll find little cakes and bonbons, shining like jewels.

PRACTICAL INFORMATION

ADDRESS: Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 4 Chome−5−5 ミキモト本店ビル B1F

CALL:  +81 3-3561-9706

OPEN: Mon-Sun 11:30 am – 1:30 pm, 5:30 – 8 pm 

RESERVATIONS:  HITOSARA.COM, OMAKASE.IN, IKYU.COM, TABELOG.COM

15. Malca

The painting of a wave and the ornamental terra cotta plates are blue like the sea. Awaji Island, where Chef Tsukasa Kitano grew up, is never far from his mind. He named his restaurant after his grandfather’s old fishmonger’s shop and takes pride in the seafood and Awaji beef that arrives regularly from his home region. All items are served à la carte, as Kitano wants guests to be able to enjoy exactly the food they like. Non-Italian is also available, reinforcing this message of freedom.

PRACTICAL INFORMATION

ADDRESS: Japan, 〒107-0062 Tokyo, Minato City, Minamiaoyama, 2 Chome−27−16 B1 

CALL:  +81 3-6804-3748

OPEN: Tue 5-11 pm Wed-Sat 12-3 pm, 6-11 pm Sun Closed

RESERVATIONS:  TABLECHECK.COM

16. Tacos Bar

Tacos that could only be made in Japan, prepared by a chef born in Mexico. Impressed by the fish he dined on during his studies in Japan, chef Marco Garcia incorporated it into the cuisine of his motherland. Sashimi, shioyaki, fried foods and more are reimagined in diverse ways to suit a tortilla. Tortillas are made from Mexican corn to get as close as possible to the authentic flavour. Garcia’s idea of Mexican and Japanese seafood interacting with each other opens a world of interesting possibilities.

PRACTICAL INFORMATION

ADDRESS: Japan, 〒150-0013 Tokyo, Shibuya City, Ebisunishi, 2 Chome−7−1 1F

CALL: +81 3-6416-0740

OPEN: Mon – Tue Closed Wed- Fri 6-10:30 pm Sat-Sun 9 am – 4 pm 

RESERVATIONS:  TABLECHECK.COM, OMAKASE.IN

17. Akasaka Watanabe

Dressed in white and sporting a bow tie, Yujiro Watanabe greets his guests with a smile. His spirit of graceful service is ‘delicious, fun and welcoming’. Sesame ground in a large bowl, karasumi salted and dried grey mullet roe shaved before customers’ eyes and the staging of the kitchen are three shared moments. Rice from Niigata, produced by his sister and her husband, is used. Sea bream chazuke green tea poured over rice is a legacy from his mentor. The gratitude is palpable, the conversation lively.

PRACTICAL INFORMATION

ADDRESS: Japan, 〒107-0052 Tokyo, Minato City, Akasaka, 2 Chome−17−59 エスポワール赤坂2階

CALL: +81 3-6426-5872

OPEN: Mon Closed Tue – Thur 6-10:30 pm Fri, Sat, Sun 12 -3 pm, 6-10:30 pm

RESERVATIONS:  TABLECHECK.COM, TABELOG.COM

18. Shintomicho Yuasa

Based on the Szechuan cooking techniques that they have developed, they make dishes with carefully selected seasonal ingredients and are not restricted to any genre. Seafood and vegetables are mainly used to create a sense of the season. The popular menu is shark fin cuisine, which can be said to be the star of Chinese cuisine. They use 7 kinds of special shark fins that are made by a request from Kato Koshi, who is the representative of Tateyama City Shinwa Kinshi Factory in Chiba prefecture, which is particular about sun-drying. The restaurant offers 50 bottles of selected wine by the sommelier to match your taste. There are various types of Shaoxing rice wine. The restaurant has a compact structure with 8 tables and a completely private room (6 seats) and is recommended for dining with family and friends, and gathering with colleagues.

PRACTICAL INFORMATION

ADDRESS: Japan, 〒104-0041 Tokyo, Chuo City, Shintomi, 2 Chome−7−4 growth ginza east1F

CALL: +81 3-6222-8677

19. Unique

Fine dining in a casual setting and price range is the concept. Masaaki Nakai interprets the classics to conjure a unique cuisine, hence the restaurant’s name. Stately presentations such as smoked terrine of foie gras and orange-fleshed yam or Asian black bear grilled in pie crust argue the case persuasively. Game such as fowl and rabbit are a seasonal speciality. Enjoy à la carte with a well-aged wine.

PRACTICAL INFORMATION

ADDRESS: 3-12-3 Meguro, Meguro-ku, Tokyo, 153-0063, Japan

20. Hotel’s

The concept is the restaurant of an imaginary hotel’. As with a hotel, guests are invited to enjoy all-day dining. A Japanese-Western breakfast is served in the morning; omelettes, pasta and wood-grilled meats are offered for lunch; and an imaginative omakase is prepared for dinner. Freewheeling imagination that breaks down the boundaries between genres makes dining fun. Breakfast, lunch and dinner all differ in style, so guests can choose according to their needs.

PRACTICAL INFORMATION

ADDRESS:2F, Nonoaoyama, 3-4-3 Kitaaoyama, Minato-ku, Tokyo, 107-0061, Japan 

21. Yakitori Hinata

The owner-chef is passionate about the locally raised chicken of the Tamba-Sasayama region. The concept of yakitori with wine suggests some intriguing pairings; particularly compatible with wine are seared chicken breast dusted with salt from Guérande and liver brushed with balsamic sauce. Mushrooms and onions are redolent with butter. The restaurant’s name hearkens back to the names of mountains and relatives with whom the couple shares a bond; it connotes a ray of sunshine on a Kurayamizaka, which translates to ‘darkness hill.

PRACTICAL INFORMATION

ADDRESS: 201 3 Chome-12-4 Motoazabu, Minato City, Tokyo 106-0046, Japan

CALL:  +81 3-6459-2557

OPEN: Mon – Fri 6-11 pm Sat, Sun Closed

RESERVATIONS:  HITOSARA.COM, OMAKASE.IN, TABELOG.COM

22. NéMo

Thanks to the influence of his grandfather, an avid fisher, Kenichi Nemoto came to appreciate the bounty of nature and seafood in particular at an early age. Motivated by a desire to share his delight in the deliciousness of food and life itself, he aspired to become a chef. After gaining experience in France and Japan, he refined his skills at three-Michelin-starred Quintessence before striking out on his own. In June 2021, he opened NéMo in Tokyo’s Minami-Aoyama district. For lunch and dinner, they serve tasting menus featuring seasonal ingredients. 

PRACTICAL INFORMATION

ADDRESS: 6 Chome-15-4 Minamiaoyama, Minato City, Tokyo 107-0062, Japan

CALL:  +81 3-5962-6085

OPEN: Mon Closed Tue – Sun 12 – 3 pm 6 – 10:30 pm 

RESERVATIONS:  RESTAURANTNEMO.NET, OMAKASE.IN, IKYU.COM, TABLECHECK.COM

23. Matsunozushi

Matsunozushi started in Central Tokyo as a street stall in 1910. Their second-generation chef, the founder’s son, besides helping his father from an early age studied Japanese cuisine at Kagurazaka. A town famous for its many Ryouteis.

Ryoutei is a high-class Japanese-style restaurant, serving full-course Japanese meals. The chef utilizing his skills as a Japanese chef has remade Matsunozushi into a unique Sushi restaurant with a Ryotei-like ambience. Please relax in their serene setting and enjoy authentic Edo-style Sushi.

PRACTICAL INFORMATION

ADDRESS: 3 Chome-31-14 Minamioi, Shinagawa City, Tokyo 140-0013, Japan

CALL: +81 3-3761-5622

OPEN: Mon-Sat 5-10 pm Sun – Closed

24. Chugoku Hanten Fureika

The house boasts two kitchens, one for Shanghainese and the other for Cantonese cooking, each overseen by a dedicated chef. A rôttiseur is in charge of the roasted pork fillet, a dim sum master of steamed buns and gyoza dumplings, each preparing their specialities in the authentic style. The menu ranges from familiar vegetables to dishes using luxury ingredients, along with several creative items. At lunch, the dim sum set and the à la carte menu are both recommended.

PRACTICAL INFORMATION

ADDRESS: 3 Chome-7-5 Higashiazabu, Minato City, Tokyo 106-0044, Japan

CALL:  +81 3-5561-7788

OPEN: Mon-Sun 11:30 am – 2 pm, 5:30 – 9:30 pm 

RESERVATIONS: TABLECHECK.COM

25. Hashimoto

The aroma of kabayaki drifts as far as the north end of the Ishikiri Bridge over the Kanda River. The restaurant opened in 1835 and has been run by the same family ever since. Sixth-generation owner-chef Shinji Hashimoto handles the unagi. The unagi he uses is at least a year old, ensuring, he says, the best texture and flavour; he grills it plain and steams it according to Edo tradition. The recipe for the sauce has been passed down from the time of the founder.

PRACTICAL INFORMATION

ADDRESS: 2-5-7 Suido, Bunkyo-ku, Tokyo, 112-0005, Japan

26. Ichirin

Ichirin is a one-star Michelin Kappo restaurant in Shibuya-ku. Appetisers offer flavours from across Japan so diners can appreciate ingredients from the beginning, middle and end of the harvest. Hashimoto visits producing areas, strengthening his relations with producers so that their vision can shine in his dishes. White rice is prepared in a wooden tub called an o-hitsu; craftsmanship and gracious service inherited from his forebears preserve their wisdom for future generations.

PRACTICAL INFORMATION

ADDRESS: 3F, 3-4 Fukuromachi, Shinjuku-ku, Tokyo, 162-0828, Japan

27. Tsurutokame

Tsurutokame aims to serve cuisine prepared with the utmost care. This is why they only offer a tasting menu, comprising seasonal dishes selected by the chef. This ensures that each guest will experience the true taste of Tsurutokame with every visit.

The name means crane and turtle and derives from a Japanese folktale in which a crane from the wider world befriends a turtle in a pond. It reflects the ladies’ desire to spread Japanese culture through Japanese cuisine, so appetiser platters are arranged like the decorations of traditional events. The gracious service puts you immediately at ease. 

PRACTICAL INFORMATION

ADDRESS:  Iwatsuki Bldg II B1, 6 Chome-7-15 Ginza, Chuo City, Tokyo 104-0061, Japan

CALL:  +81 3-5537-7045

OPEN: Mon – Fri 5-10:30 pm Sat, Sun Closed

28. Sushi Kanesho

Akira Watanabe inherited old-school sushi traditions but learned from his mentor the spirit of adding his novel spin. Vinegared sushi rice is regarded as the most important component of great sushi, and Watanabe’s evolved through trial and error. The chef displays judgment and skill as he serves gizzard shad first, and his simmered conger eel and kurakake egg which is egg straddling the rice like a saddle reflect his personality. He confides that he tries to investigate the old and understand the new.

PRACTICAL INFORMATION

ADDRESS: Japan, 〒111-0032 Tokyo, Taito City, Asakusa, 3 Chome−33−9 宮下ビル 101

CALL: +81 3-3871-6081

OPEN: Tue – Sun 11:30 am – 2 pm, 5-11 pm 

RESERVATIONS:  IKYU.COM, TABLECHECK.COM

29. Yakitori Takahashi

The chef holds court with a simple varnished fan in one hand. He is developing his style of yakitori even as he employs the chikabi flame-approaching technique he studied in his apprenticeship. Skewers may be seasoned with dipping sauce or salt, depending on the cut of meat. Salt is used liberally to bring out the full character of his top-quality meat, while generous portions enhance customer satisfaction. Naturally, chicken thigh meat makes the choicest skewers.

PRACTICAL INFORMATION

ADDRESS: 1 Chome-7-1 Nishigotanda, Shinagawa City, Tokyo 141-0031, Japan

CALL: +81 3-5436-9677

OPEN: Tue – Sat 11:30 am – 1:30 pm, 5-8 pm, 8:15 – 10:30 pm Mon,  Sun Closed

30. Sakuragi

Sakuragi worked at a Japanese restaurant in Ginza for three years and at Kozue Japanese Restaurant in Park Hyatt Tokyo in Shinjuku for 18 years, during which he was promoted to the sous chef of the restaurant. Then, he further honed his culinary skills at a restaurant run by his friend while preparing to open his restaurant, which was launched in August 2022 with his name over the door.

The restaurant offers around 10-course prix fixe (fixed price) meals starting with appetizers followed by sashimi, a grilled dish, simmered and dressed vegetables, a small pot dish, an entrée, and desserts. All these dishes are prepared and served fresh from the kitchen to the guests so that they can enjoy the fresh natural flavours of the ingredients. The drink menu also includes a selection of white, red, and sparkling wines as well as Japanese teas, such as hojicha and sencha, from Ippodo Tea in Kyoto.

PRACTICAL INFORMATION

ADDRESS: Japan, 〒104-0045 Tokyo, Chuo City, Tsukiji, 3 銀座ウェスト築地ビル2F 7-2 第五

CALL: +81 3-6264-3773

OPEN: Mon-Sun 6 -9 pm

RESERVATIONS:  IKYU.COM, OMAKASE.IN, TABELOG.COM, TABLECHECK.COM