Best Restaurants in Tokyo with Michelin Stars or Where to Experience Fine Dining
Tokyo has a large number of Michelin-starred establishments, which makes the city even more tempting for gourmet food lovers. But this variety complicates the choice, especially when you don’t know what to expect from these places. Today, we want to tell you about the best restaurants in Tokyo that have received Michelin stars.
Michelin Starred Restaurants in Tokyo with One Star
The restaurant consists of only three rooms and is especially popular in winter. It offers set meals with generous portions of Japanese-style Kyo-Ryori crabs. A variety of dishes at this restaurant, including sashimi, shabu-shabu, grill, and tempura, add to the Japanese flavor of this restaurant. Kamchatka’s crab is available all year round, while blue crab and matsuba crab are seasonal dishes and can be tasted respectively in winter and summer.
At this fancy Japanese restaurant guests can fully enjoy the taste of every ingredient from the seasonal menu. In the spring, the dishes contain bamboo from Tsukahara, in the autumn the exciting matsutake mushrooms, and in winter-crabs from Ishikawa.
This traditional Japanese restaurant in Tokyo occupies a privileged location on the top floor of the Marunouchi Hotel, overlooking the Imperial Palace and northern Tokyo. The restaurant has traditional rooms in an elegant Japanese style with a tatami mat. It serves Japanese cuisine depending on the season.
Even though the chef has worked in New York for 15 years, he adheres to the cuisine of both Japanese and Western traditions. During the Chrysanthemum Festival, you would be served a soup with Kani fresh and chrysanthemum petals. In winter you can try Ebi-imo’s signature dish, Saikyo dumplings with miso sauce, truffles, and foie gras. He cooks alone, so be prepared to wait.
A Nu Retrouvez-Vous
The chef of a French restaurant selects the best ingredients and enhances their taste and aroma. Vegetables from Nagano and Ishikawa farms; the fish is from Hagi. The gourmet menu consists of French dishes, with an emphasis on texture and aroma; a special awabi menu – steamed abalone and French champagne.
The chef has honed his skills in renowned restaurants in France, where he has lived for ten years. Now in Tokyo, he serves traditional French cuisine, with a focus on sauces such as Choron and Bernese. Expect a wide variety of seasonal dishes to delight in, such as smoked fish in the spring; seasoned with gazpacho with caraway seeds in summer, and baked venison in winter.
An «aperitif» before sushi at this Michelin star restaurant can include oysters, delicious Koba Shira skewers grated with red pepper and marinated in soy sauce. The sushi options are varied – octopus, shrimp, and various types of fish. Sushi rice is prepared according to a traditional Japanese recipe. Japanese fine dining connoisseurs would appreciate the unforgettable taste.
The chef offers a variety of original, creative dishes, from collected recipes from all over the country. Special Awabi-Isoyaki lightly baked in its shell; steamed abalone covered with sauce. The establishment has a Japanese-style room overlooking the garden.
Michelin 2 Starred Restaurants
In a parkland area of Tokyo, a Western-style manor house is a home to a classic French restaurant that exudes elegance. The chef has worked in famous restaurants in France and Switzerland; serious experience is felt in the approach to ingredients and serving dishes.
On the menu of the Pierre Gagnaire restaurant, all specialties are made from a mixture of Japanese and French ingredients. Each dish is made up of a range of different sauces for a pleasing blend of flavors and textures. Stylish design, high-quality dishes, and a well-thought-out menu, which is compiled by the chef every day. This place lives up to the title of one of the best restaurants in Tokyo in all respects.
The interior was designed by Pierre-Yves Rochon in a refined and elegant style. The French chef, who has worked in Paris and Tokyo, carefully selects quality ingredients and bases his work on classic cuisine, adding his original gastronomic ideas. The service in the restaurant is exquisite and there is a wonderful selection of wines.
Chef Noboru Tani is a follower of Auguste Escoffier and serves traditional French cuisine with a modern twist. In winter, game dishes are served using Japanese deer and wild boars from Western Izu to Shizuoka; the broth flavor game is based on the classic venison. European trout is served lightly smoked. The magnificent Peach Melba dessert combines juicy peach, vanilla ice cream with raspberry sauce.
The high quality of fresh ingredients draws visitors to this cozy restaurant serving Japanese cuisine. Rare varieties of fish are brought from Kyushu and Hokkaido. Here you can taste up to 30 different types of sushi and snacks. The taste of rice is soft, made from a mixture of two red aromatic kinds of vinegar (one at the age of three with a bouquet of sake, the other with a more delicate aroma). Having visited it once, you would be convinced that this Japanese restaurant deservedly received these stars.
Mastering two professions of a sushi chef and a taster make it possible for a chef to discover new flavors in sushi, thanks to the perfectly matched wine. He studied Japanese cuisine and went to the depth of the skill to create unique tastes, and the high quality of fish helps him. Start with a wide variety of sophisticated snacks including sashimi, before moving on to nigiri. If you’re looking for the best places to eat in Tokyo, be sure to check out this restaurant!
Mitsuhiro Komuro treats its guests in the spirit of a tea ceremony. The restaurant serves sushi, matsutake mushroom dishes, and creative charcoal dishes. It is a truly varied dining experience for establishment guests.
This high-end Japanese restaurant was opened 40 years ago. This is the place where you can sit and chat with the owner-chef, Kenzo Sato. He perfectly chooses the ingredients, carefully selects the menu, and each dish is fragrant and refined. Seafood is shipped daily from Naruto. In early summer, try Oshima passion fruit jelly.
Michelin 3 Starred Restaurants
After working in Kyoto for 25 years, Yukimura opened his restaurant based on the culinary traditions of this ancient city. Yukimura has been recognized as the best chef in Japan on several occasions. The establishment has only 14 seats, so you need to book tables in advance. The restaurant serves the best seasonal cuisine. The chef prepares dishes slowly and carefully, listening for sounds and checking colors. The originality of the dishes leaves a lasting impression.
Japanese chef Hideki Ishikawa is famous for his creativity and individual approach to each guest. Innovative touches are included to highlight the unique characteristics of each ingredient. Beef tendon and pumpkin stew, refined creamy flavor, and lobster and abalone add an element of luxury. This is just a small part of what awaits you in this exquisite restaurant. By the way, you can also go here for the best kaiseki in Tokyo.
Chef Hiroyuki Kanda makes the most of the natural aromas of quality ingredients to create original dishes. Close attention is paid to the side dishes. The chef feels the tastes of his clients and prepares dishes that can satisfy the preferences of the guests.
Japanese culinary traditions are treated scrupulously here. The chef “creates” in front of the guests, and personally shows what it means to “help” the ingredients to reveal their taste. The traditional cooking technique surprises with the craftsmanship that adds a special sensibility. All seafood for the restaurant is daily ordered from Shizuoka, bream from the Red Sea, shrimp from Naruto, and all ingredients are of exceptional quality.
Usuki Fugu Yamadaya
This restaurant is ironically called “the most poisonous restaurant in the world.” After all, the local delicacy is skillfully prepared pufferfish. Fugu is shipped daily from Oita. Thick puffer slices are served with a sauce made with soy sauce and juicy citrus fruit kabobs. The highlight of the chef of fugu sashimi is raw fish cuts. This Japanese restaurant is a true gourmet paradise. Also, if you wish, you can watch the masterly work of the chef.
An avant-garde French restaurant with stylish chic. Chef Shuzo Kishida refined his skills in France at the Astrance restaurant in Paris. Every day the chef comes up with what kind of dishes he wants to surprise his guests with. Particular attention is paid to the serving and preparation of meat and fish.
Jiro Ono’s mastery is critically acclaimed by the Michelin guide. Many come here only to respectfully observe the work of the master, who creates the most delicious sushi with quick, smooth movements. The chef always decides for himself what to cook, and you would never guess which dish can be next. To visit this restaurant, you need to book a time in advance. Sukiyabashi Jiro is considered one of the most expensive restaurants in Japan. The food here is delicious and the highest quality ingredients are used to prepare it.
Narisawa is a small Michelin restaurant in a fairly secluded spot in Tokyo. They use only ecological pure Japanese ingredients that are grown in different regions. Whatever dish you order here, you may get a real work of art. As it is rightfully included in top restaurants in Tokyo, be sure to reserve your table in advance, as there are many more people wanting to taste these excellent dishes than you might think. By the way, this place is included in the top 50 best restaurants in the world and takes the honorable 22nd place.
With such numerous establishments, it is not surprising at all that Tokyo is called the culinary capital of the world. Whatever your preferences, you are sure to find something to your liking and enjoy incredible haute cuisine.
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