Asia's Best and Finest High-End Gourmet Restaurants
Michelin Guide starred restaurants have been marked with *** ** * RS Bib according to their rating.
Mapped: Every Michelin-starred restaurant on Earth - The Telegraph.
THE MICHELIN GUIDE STAR & RATING SYSTEM - three stars (***) mean: "Exceptional cuisine and worth the journey"; two stars (**): "Excellent cooking and worth a detour"; one star (*): "A very good restaurant in its category"; the Bib label: "A Bib Gourmand rating means the restaurant is an inspector's favorite for good value. For $40 or less, you can enjoy two courses and a glass of wine or dessert (not including tax and gratuity)." The New SUSTAINABILITY EMBLEM (*): "Those at the forefront with their sustainable gastronomy practices are highlighted by a new symbol, with the restaurant’s vision also outlined via a quote from the chef. For other restaurants taking smaller steps to work in a greener way, there are short descriptions on their initiatives." Restaurants awarded the Rising Star (RS) means that they may be in line for a MICHELIN star, or an upgrade from one to two, or from two to three stars.
The World's 50 Best Restaurants is a list produced by UK media company William Reed Business Media, which originally appeared in the British magazine Restaurant, based on a poll of international chefs, restaurateurs, gourmands and restaurant critics. In addition to the main ranking, the organisation awards a series of special prizes for individuals and restaurants, including the One To Watch award, the Lifetime Achievement Award and the Chefs' Choice Award, the latter based on votes from the fifty head chefs from the restaurants on the previous year's list. Often working as a barometer of global gastronomic trends, the list showcases a variety of cuisines from all over the world. Restaurants voted 1-50 are marked with SP; the restaurants marked with sp have been voted as the world's 51-100 best restaurants based on the votes of the 837 "chefs, restaurateurs, critics and fun-loving gourmands" selected by Restaurant magazine.
The restaurants marked with NW have been chosen by 53 top chefs for Newsweek magazine's August 13, 2012 issue 101 Best Places to Eat in the World.
Wine Spectator's Restaurant Awards recognize restaurants whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers and have been been marked WS.
5-star International Star Diamond Award Recipients selected by The American Academy of Hospitality Sciences have been marked with SDA.
The members of Les Grandes Tables du Monde association's 188 members in 25 countries on 5 continents representing the last word in gastronomy worldwide have been marked with GTM.
Established in France in 1954, Relais & Châteaux's mission is "to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character." Prospective and current members are evaluated by the group's traditional "five C" motto: Character, Courtesy, Calm, Charm and Cuisine. The members of Relais & Châteaux exclusive collection of 580 of the finest hotels and gourmet restaurants in 60 countries on 5 continents have been marked with R&C.
Asia's 50 Best Restaurants in 2025 - "A Bangkok restaurant has reclaimed the number one spot at the annual Asia’s 50 Best Restaurants Awards. Gaggan, named the best restaurant in Asia in 2025, is known for its boundary-pushing fine-dining experience that serves progressive Indian cuisine with influences from around the world."
Asia’s best restaurant for 2023 revealed - "An eatery in the Thai capital won the top spot at the 2023 'Asia’s 50 Best Restaurants' awards, which were handed out at a ceremony in Singapore Tuesday night."
GOURMET RESTAURANTS BY REGION (105 countries):
Cambodia
China
 - List of restaurants in China - Wikipedia.
Beijing
- AQUA
- CAPITAL M
 - CUI YUAN - head chef: Sun Xiaochun. Serves Manhan Quanxi, or the Manchu and Han Imperial Feast, consisting of 268 dishes, not including appetizers and deserts. Price: US$54,000.
- DA DONG ROAST DUCK - selling itself on the claim that its birds (RMB 198 per whole duck) are leaner than those of other roast duck restaurants.
- King’s Joy: The restaurant so good that Chinese officials are said to be banned from going there - "The venue is called King’s Joy. The combination of the characters in Chinese refers to the rich cultural heritage of Beijing, capital of four imperial dynasties. Reservations here have become highly sought after, with wealthy and famous Chinese competing with foreign visitors for tables. One of several dozen establishments in Beijing that officials are not allowed to visit." 2 Wudaoying Hu Tong, Dongcheng, Beijing, Kina, 100011.
- MAISON BOULUD
- MY HUMBLE HOUSE SDA
- RESTAURANT QUANJUDE - founded 1864. The well-known All-Duck Banquet is headed by QUANJUDE roast duck and supported by over 400 dishes with QUANJUDE characteristic flavor. Government leaders, officials and VIPs from nearly 200 countries and regions have visited QUANJUDE roast duck restaurants and had dinner here.
Changsha (Hunan Province)
 - WEST LAKE RESTAURANT - the biggest restaurant in the world. 5,000 seats. 13,200 sq. m. Hunan cuisine, Cantonese cuisine. The restaurant complex is located 20 minutes from Changsha Huanghua International Airport, and covers an area of about 5.8 hectares. The numerous buildings were constructed in the traditional Chinese architectural style. The entire complex covers four different areas. Area A includes 70 large and small rooms, together with a performance hall, where daily shows take place. Area B comprises ten luxury private rooms in the style of Imperial Palaces. Area C has nine private luxury rooms, and area D is a "Snack Food Street". The restaurant mainly offers traditional Chinese dishes of Hunan cuisine and Cantonese cuisine. The restaurant employs a thousand people, including 300 chefs in five kitchens. Each week, approximately 700 chickens and 2,600 pounds of pork are used.
Hong Kong (SAR, China)
India
New Delhi (Delhi)
- BUKHARA sp. Established in 1977. At the ITC Maurya hotel.
- INDIAN ACCENT NW. Specialty: foie gras galouti.
- KARIM'S NW. Probably the world's best curry restaurant. Specialty: lazeez murg saag.
Japan
Hiroshima
- Hassho NW. Specialty: savory omelettes.
Tokyo Restaurants: A-Z
- Tokyo holds onto its crown as city with the most Michelin stars - CNN travel.
- 'World's best sushi restaurant' stripped of its three Michelin stars - "Guide will not rate Sukiyabashi Jiro in Tokyo as it is no longer open to the public."
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 - 7CHOME KYOBOSHI *** (Chef: Shigeya Sakakibara). Japanese tempura (fish and vegetables deep-fried in a light batter).
- ABASQUE *. French cuisine.
- AIMÉE VIBERT ** (Chef: Toshinori Wakatsuki). French cuisine.
- AJIMAN ** (Chef: Sadao Matsubara). Japanese fugu (literally "river pig", pufferfish).
- AJISEN *. Japanese izakaya (Japanese-style pub).
- AKASAKA TAN-TEI *. Traditional Japanese cuisine.
- AKIMOTO *. Japanese unagi (eel).
- ÀNU RETROUVEZ-VOUS * (Chef: Shohei Shimono). French contemporary cuisine.
- ARAGAWA *. Steakhouse. World's most expensive restaurant (Forbes.com 2006). Japanese homepage: ARAGAWA.
- ARAKI ***. Japanese sushi. Boasts some of the finest tuna in Tokyo.
- ARGENTO ASO *. Italian contemporary cuisine.
- AROMA FRESCA *. Italian contemporary cuisine.
- ASAGI * (Chef: Hiroshi Asagi). Japanese tempura (fish and vegetables deep-fried in a light batter).
- AU GOÛT DU JOUR NOUVELLE ÈRE * (Chef: Shintaro Miyazaki). French contemporary cuisine.
- AZABU ROKKAKU *. Japanese izakaya (Japanese-style pub).
- AZABU YUKIMURA *** (Chef: Jun Yukimura). Traditional Japanese cuisine. Widely known as the most exclusive restaurant in Japan.
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- BANREKIYUKODO *. Japanese contemporary cuisine.
 - BEIGE ALAIN DUCASSE ** (Executive chef: Kei Kojima). French contemporary cuisine.
- BENOIT TOKYO - Executive chef: Kei Kojima.
- BIRD LAND *. Japanese yakitori (chicken pieces grilled on a skewer).
- BON CHEMIN *. French cuisine.
- BULGARI RESTAURANTS *. Italian contemporary cuisine.
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- CASA VINITALIA * (Chef: Shinji Harada). Italian cuisine.
- CHEZ MATSUO *. French cuisine.
- CHINA BLUE *. Chinese cuisine. On the 28th floor of the Conrad hotel.
- CHUGOKU HANTEN FUREIKA **. Chinese cuisine.
- CÔTE D'OR * (Chef: Masao Saisu). French cuisine.
- CRESCENT ** (Chef: Isogai Takashi). French cuisine.
 - CUISINE[S] MICHEL TROISGROS **. French contemporary cuisine. At HYatt Regency hotel.
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 - DAIGO **. Japanese shojin (Buddhist vegetarian dishes).
- DAIWA SUSHI - Tokyo's best sushi restaurant.
- DEN - The Best Restaurant in Asia 2022, sponsored by S.Pellegrino & Acqua Panna. The Best Restaurant in Japan 2022. 2-3-18 Jingumae, Shibuya-ku, Tokyo, Japan.
- DONS DE LA NATURE *. Steakhouse.
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- ECHIKATSU *. Japanese sukiyaki (hot pot dish with slices of beef and various vegetables, usually cooked at the table). Founded in 1871.
- ÉDITION KOJI SHIMOMURA ** (Chef: Koji Shimomura). French contemporary cuisine.
- EDOSOBA HOSOKAWA *. Japanese soba (buckwheat noodles).
- ÉMUN *. French contemporary cuisine.
- EQUILIBRIO *. Fusion.
 - ESAKI *** (Chef: Shintaro Esaki). Japanese contemporary cuisine.
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- FARO * (Chef: Takahiro Nakao). Italian cuisine.
- FEU *. French contemporary cuisine.
- FLORILÈGE * (Chef: Hiroyasu Kawate). French contemporary cuisine.
- FUGU FUKUJI ** (Chef: Takeshi Yasuge). Japanese fugu (literally "river pig", pufferfish).
- FUKAMACHI *. Japanese tempura (fish and vegetables deep-fried in a light batter).
 - FUKUDAYA **. Traditional Japanese cuisine.
- FUKUJU **. Traditional Japanese cuisine.
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- GAIGAI NW. Yakitori cuisine. Specialty: barbecued chicken.
- GINZA OKUDA ** (Chef: Tooru Okuda). Traditional Japanese cuisine.
- GINZA TOYODA **. Traditional Japanese cuisine.
 - GORDON RAMSEY *. French cuisine. At Conrad hotel.
- GORIO *. Steakhouse. Serves Tajima Sanda beef.
- GRILL UKAI *. European cuisine.
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 - HAMADAYA ***. Traditional Japanese cuisine.
- HARUTAKA * (Chef: Harutaka Takahashi). Japanese sushi.
- HASHIMOTO *. Japanese unagi (eel). (Founded 1835.
- HATANAKA *. Japanese tempura (fish and vegetables deep-fried in a light batter).
- HATSUNEZUSHI **. Japanese sushi.
- HIFUMI-AN **. Traditional Japanese cuisine.
- HIRAMATSU * GTM (Chef: Hiroyuki Hiramatsu). French cuisine.
- HIRAMATSU RESTAURANTS - list of all restaurants.
- HIROSAKU *. Traditional Japanese cuisine.
- HISHINUMA ** (Chef: Takayuki Hishinuma). Traditional Japanese cuisine.
- HIYAMA *. Japanese sukiyaki (hot pot dish with slices of beef and various vegetables, usually cooked at the table).
- HOMMAGE *. French cuisine.
- HORIKANE **. Traditional Japanese cuisine.
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- IBUKI *. Traditional Japanese cuisine.
- ICARO *. Italian cuisine.
- ICHIGO *. Japanese oden (various ingredients stewed in a thin soy soup).
- ICHIMONJI ** (Chef: Kazuhiko Hirose). Traditional Japanese cuisine.
- ICHIRIN **. Traditional Japanese cuisine.
- ISHIBASHI *. Japasene unagi (eel).
 - Ishikawa ***. Traditional Japanese cuisine.
- ITOSHO *. Japanese shojin (Buddhist vegetarian dishes).
- IZUMI *. Japanese fugu (literally "river pig", pufferfish).
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 - JoËl Robuchon *** GTM R&C (Chef: Alain Verzeroli). French contemporary cuisine.
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- KADOWAKI ** (Chef: Toshiya Kadowaki). Traditional Japanese cuisine.
- KAGURA *. Traditional Japanese cuisine.
- KAMIYA NOGIZAKA *. Traditional Japanese cuisine.
- KANDA ***. Traditional Japanese cuisine.
- KASANE *. Traditional Japanese cuisine.
- KATSUZEN *. Japanese tonkatsu (pork cutlet).
- KIKUCHI **. Traditional Japanese cuisine.
- KIKUNOI **. Traditional Japanese cuisine.
- KITAJIMA-TEI *. French cuisine.
- KM ** (Chef: Kiyoshi Miyashiro). French cuisine.
- KODAMA ** (Chef: Tsutomu Kodama). Japanese contemporary cuisine.
- KOGETSU **. Traditional Japanese cuisine.
- KOHAKU **. Japanese contemporary cuisine.
 - KOJYU ***. Traditional Japanese cuisine.
- KOMURO ** (Chef: Mitsuhiro Komuro). Traditional Japanese cuisine.
- KONDO **. Japanese tempura (fish and vegetables deep-fried in a light batter).
- KUROGI * (Chef: Jun Kurogi). Traditional Japanese cuisine.
- KYORAKU-TEI *. Japanese soba (buckwheat noodles).
- KYOTO TSURUYA - at The Peninsula.
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- L'ANNEAU D'OR *. French cuisine.
- L'ASSE *. Italian cuisine.
- L'ATELIER DE JoËl Robuchon **. French contemporary cuisine.
- LA BOMBANCE * (Chef: Makoto Okamoto). Japanese contemporary cuisine.
- LA TABLE DE JoËl Robuchon **. French contemporary cuisine.
- LA TOUR * (Chef: Tadaaki Shimizu). French cuisine.
- LA TOUR D'ARGENT * GTM (Chef: Alexandre Trancher). French cuisine.
- LAUBURU * (Chef: Shinichiro Sakurai). French cuisine.
- LE BOURGUIGNON * (Chef: Yoshinaru Kikuchi). French cuisine.
- L'EFFERVESCENCE * (Chef: Shinobu Namae). French contemporary cuisine.
- LE JEU DE L'ASSiETTE *. French contemporary cuisine.
- LE MANGE-TOUT ** (Chef: Noboru Tani). French cuisine.
- L'EMBELLIR * (Chef: Naoto Kishimoto). French contemporary cuisine.
- LES CRÉATIONS DE NARISAWA ** SP (Chef: Yoshihiro Narisawa). French contemporary cuisine.
- LES ENFANTS GÂtÉS * (Chef: Haraguchi). French cuisine.
- LES ROSIERS EGUZKILORE *. French cuisine.
- LES SAISONS * (Chef: Voisin). French cuisine. At the Imperial Hotel.
 - L'OSIER *** (Chef: Bruno Menard). French cuisine.
- LUGDUNUM BOUCHON LYONNAIS * (Chef: Christophe Paucod). French cuisine.
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 - MAISON PAUL BOCUSE *. French cuisine.
- MAKIMURA **. Traditional Japanese cuisine.
- MASA'S KITCHEN 47 *. Chinese cuisine.
- MASUMI * (Chef: Tsukasa Masui). Traditional Japanese cuisine.
- MATSUNOMI *. Korean cuisine.
- MIKAWA ZEZANKYO *. Japanese tempura (fish and vegetables deep-fried in a light batter).
- MIKUNI GTM (Chef: Kiyomi Mikuni).
- MINOICHI *. Traditional Japanese cuisine.
- MOMONOKI *. Chinese cuisine.
- MONNA LISA EBISU * (Chef: Toru Kawano). French cuisine.
- MONNA LISA MARUNOUCHI * (Chef: Toru Kawano). French cuisine.
- MORANBONG **. Korean cuisine.
- MOTOYOSHI * (Chef: Kazuihito). Japanese tempura (fish and vegetables deep-fried in a light batter).
- MUROI *. Traditional Japanese cuisine.
- MUTO *. Japanese soba (buckwheat noodles).
- MY HUMBLE HOUSE
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- NABEYA *. Traditional Japanese cuisine. Founded in 1935.
 - NADAMAN HONTEN SAZANKA-SO ** (Master chef: Nobutoshi Kiura). Traditional Japanese cuisine. Since 1830.
- NAGAZUMI *. Traditional Japanese cuisine.
- NAKAJIMA *. Traditional Japanese cuisine.
- NE QUITTEZ PAS - "Fresh seafood from Misaki, Kanagawa and vegetables, soil... Unique French cuisine in a relaxing atmosphere."
- NICO *. Traditional Japanese cuisine.
- Nihonryori RyuGin SP (Chef: Seiji Yamamoto).
- NODAIWA * (Chef: Kanejiro Kanemoto). Japanese unagi (eel).
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- OBANA *. Japanese unagi (eel).
 - OGASAWARA HAKUSHAKU-TEI *. Spanish contemporary cuisine. Founded in 1927.
- OHARA'S * (Chef: Kei Ohara). French cuisine.
- OKINA *. Japanese soba (buckwheat noodles).
- OSTÜ *. Italian cuisine.
- OZAKI *. Traditional Japanese cuisine.
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 - PACHON *. French cuisine.
- PIATTO SUZUKI *. Italian cuisine.
- PIERRE GAGNAIRE *** (Chef: Pierre Gagnaire). French contemporary cuisine. On the 36th floor of ANA InterContinental hotel.
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 - Quintessence *** sp (Chef: Shuzo Kishida). French contemporary cuisine. Belongs to Eater.com's list of the 11 toughest restaurants to get a reservation in the world.
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- RAKU-TEI ** (Chef: Shuji Ishikura). Japanese tempura (fish and vegetables deep-fried in a light batter).
- RAMEN JIRO - Tokyo's best noodles.
- REIKASAI *. Chinese cuisine.
- RESTAURANT HÔTEL DE MIKUNI R&C (Chef: Kiyomi Mikuni).
- RESTAURANT-I *. French cuisine.
- RÉVÉRENCE *. French contemporary cuisine.
- RISTORANTE ASO * (Chef: Tatsuji Aso). Italian contemporary cuisine.
- RISTORANTE HONDA * (Chef: Tetsuya Honda). Italian contemporary cuisine.
- RISTORANTE LA PRIMULA *. Italian contemporary cuisine.
- ROKUKAKU-TEI *. Japanese kushiage (deep-fried skewers).
- RYUAN *. Chinese cuisine.
 - RYUGIN *** (Chef: Seiji Yamamoto). Japanese contemporary cuisine.
- RYUZU * (Chef: Ryuta Iizuka). French cuisine.
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- SAKURAGAWA * (Chef: Yoshiaki Kurahashi). Traditional Japanese cuisine.
- SANDA *. Japanese beef specialities.
- SANGOAN *. Japanese soba (buckwheat noodles).
- SANKAME * (Chef: Isao Nanjo). Founded in 1946. Traditional Japanese cuisine.
- SANT PAU R&C (Chefs: Carme Ruscalleda & Mariano Gaspar Gallego). Spanish contemporary.
- SAWADA **. Japanese sushi.
- SEIJU * (Chef: Yoshiaki Shimizu). Japanese tempura (fish and vegetables deep-fried in a light batter).
- SEISOKA **. Traditional Japanese cuisine.
- SEKIHO-TEI **. Traditional Japanese cuisine.
- SENNOHANA *. Korean cuisine.
- SENSE * SDA. Chinese cuisine. At Mandarin Oriental hotel.
- SHIGEYOSHI ** (Chef: Kenzo Sato). Traditional Japanese cuisine.
- SHINSUKE *. Japanese izakaya (Japanese-style pub). Founded in 1924.
- SHOFUKURO *. Japanese kaiseki (traditional multi-course Japanese meal). On the 36th floor of the Marunouchi building.
- SHUNNOAJI-ICHI *. Traditional Japanese cuisine.
- SIGNATURE * SDA. French contemporary cuisine. On the 37th floor of Mandarin Oriental hotel.
- SOBA MIWA *. Japanese soba (buckwheat noodles).
 - Sukiyabashi Jiro Honten *** NW (Chef: Jiro Ono). Japanese sushi. Specialty: toro sushi. World's smallest 3-starred Michelin restaurant (ten counter seats and three tables). Belongs to Eater.com's list of the 11 toughest restaurants to get a reservation in the world.
- Sukiyabashi Jiro Roppongi **. Japanese sushi.
- SUSHI AOKI GINZA * (Chef: Toshikatsu Aoki). Japanese sushi.
- SUSHI FUKUMOTO *. Japanese sushi.
- SUSHI ICHI *. Japanese sushi.
- SUSHI ISSHIN ASAKUSA *. Japanese sushi.
- SUSHI KANESAKA ** (Chef: Shinji Kanesaka). Japanese sushi.
- Sushi Mizutani *** (Chef: Hachiro Mizutani). Japanese sushi.
- SUSHI NAKAMURA *. Japanese sushi.
- Sushi Saito *** (Chef: Takashi Saito). Japanese sushi.
- SUSHI SHIN * NW (Chef: Shintaro Suzuki). Japanese sushi. Specialty: angler-fish terrine.
- SUSHI YOSHITAKE ***. Japanese sushi.
- SUSHI ZANMAI - open 24 hours a day Sushi Zanmai is popular with businesspeople who want a reasonably priced sushi meal.
- SUZUKI *. Traditional Japanese cuisine.
- SUZUNARI * (Chef: Akihiko Murata). Traditional Japanese cuisine.
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- TAJIMA *. Japanese soba (buckwheat noodles).
- TAKAHASHI * (Chef: Yuji Takahashi). Japanese yakitori (chicken pieces grilled on a skewer).
- TAKU **. Japanese sushi.
- TAKUMI TATSUHIRO *. Japanese sushi.
- TAMURA (Chef: Takashi Tamura). Japanese sushi.
- TATERU YOSHINO GINZA * (Chef: Tateru Yoshino). French contemporary cuisine.
 - TATERU YOSHINO SHIBA ** (Chef: Tateru Yoshino). French cuisine. At Shiba Park Hotel.
- TATERU YOSHINO SHIODOME * (Chef: Tateru Yoshino). French contemporary cuisine. On the 25th floor of the Shiodome Media Tower.
- TATSUMURA * (Chef: Masahiko Miyagawa). Traditional Japanese cuisine.
- TENMO * (Chef: Nobuo Okuda). Founded in 1885. Japanese tempura (fish and vegetables deep-fried in a light batter).
- TOMURA ** (Chef: Kimio Tomura). Traditional Japanese cuisine.
- TORIKI * (Chef: Yasuhito Sakai). Japanese yakitori (chicken pieces grilled on a skewer).
- TORISHIKI *. Japanese yakitori (chicken pieces grilled on a skewer).
- TORITAMA NW. Yakitori cuisine. Specialty: misaki (chicken tail).
- TOTOYA UOSHIN *. Traditional Japanese cuisine.
- TSUJITOME **. Traditional Japanese cuisine.
- TSUKASA *. Japanese fugu (literally "river pig", pufferfish).
- TSUKIJI YAMAMOTO **. Japanese fugu (literally "river pig", pufferfish).
- TOUFUYA UKAI
- TWO ROOMS
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- UCHITSU * (Chef: Takahisa Uchitsu). Japanese tempura (fish and vegetables deep-fried in a light batter).
- UCHIYAMA *. Traditional Japanese cuisine.
- UEMURA HONTEN *. Traditional Japanese cuisine.
 - UKAI-TEI GINZA *. Japanese teppanyaki (cuisine prepared on a hot steel plate in the center of the table).
- UKAI-TEI OMOTESANDO *. Japanese teppanyaki (cuisine prepared on a hot steel plate in the center of the table).
- UMI *. Japanese sushi.
- UOTOKU *. Traditional Japanese cuisine.
- USUKIFUGU YAMADAYA ***. Japanese fugu (literally "river pig", pufferfish).
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 - WAKE-TOKUYAMA ** (Chef: Hiromitsu Nozaki). Traditional Japanese cuisine. At InterContinental Tokyo Bay hotel.
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- YAMANOCHAYA *. Japanese unagi (eel).
- YOKOTA * (Chef: Tsuneo Yokota). Japanese tempura (fish and vegetables deep-fried in a light batter).
- YONEMURA *. Fusion.
- YONEYAMA * (Chef: Yoneyama). Traditional Japanese cuisine.
- YOROZUYA OKAGESAN *. Japanese izakaya (Japanese-style pub).
- YOSHICHO * (Chef: Kenji Yoshimoto). Japanese yakitori (chicken pieces grilled on a skewer).
- YOSHIFUKU * (Chef: Kenji Takahashi). Traditional Japanese cuisine.
- YOSHIHASHI *. Japanese sukiyaki (hot pot dish with slices of beef and various vegetables, usually cooked at the table).
 - YOTARO * (Chef: Motohiro Kawaguchi). Japanese tempura (fish and vegetables deep-fried in a light batter).
- YOTSUYA UEMURA *. Traditional Japanese cuisine.
- Yukimura (Chef: Jun Yukimura). Traditional Japanese cuisine.
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
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V
W
X
Y
Z
- Z -
 - ZURRIOLA * (Chef: Seichi Honda). Spanish contemporary cuisine.
Laos
Macau (SAR, China)
 - MACAU RESTAURANT GUIDE
ALL 7 THREE (1), TWO (3) & ONE (3) MICHELIN STARRED RESTAURANTS IN MACAU 2012:
Cotai
- BEIJING KITCHEN - Chinese cuisine. At Grand Hyatt hotel.
- BELCANÇÃO - international cuisine. At Four Seasons hotel.
- CANTON (Chef: Mak). Cantonese cuisine. Next to North on the casino floor at The Venetian Resort Hotel.
 - LEI GARDEN *. Cantonese cuisine. At The Grand Canal Shoppes, The Venetian Resort Hotel.
- YAMAZATO - Japanese cuisine. At Hotel Okura.
Philippines
San Pablo City
 - Waterfalls Restaurant - lunch is served on bamboo dining tables set in a few inches of crystalline running water from the falls.
Sri Lanka
Taiwan
Thailand
Bangkok
- Baan Klang Nam NW. Specialty: grilled river lobster.
- BED SUPPERCLUB - best described as an upscale restaurant, stage, gallery and club merged into one, where every night is different.
- Bo.lan NW. Bo.lan actively strives to serve Thai food at its very best taking full advantage of the fresh and seasonal produce available adopting the Slow food philosophy. Michelin-starred chef: Dylan Jones. Specialty: green curry.
- Chon Thai Restaurant - at The Siam Hotel.
- Cloud 47 - "CLOUD 47 is the Fine dining restaurant, Beer Garden and Wine bar."
- D'SENS - "Located on the 22nd top floor of Dusit Thani hotel offers breathtaking panoramic views over the historical Lumpini Park, and of Bangkok's magnificent skyline. Opened in partnership with the much celebrated Jacques and Laurent Pourcel, who modeled D'Sens on their two-Michelin-Star awarded Le Jardin des Sens restaurant in Montpellier, D'Sens offers the finest French cuisine to be found in Bangkok."
 - gaggan - "Progressive Indian Cuisine." The S.Pellegrino Best Restaurant in Asia 2015.
- JOK'S KITCHEN NW. Specialty: steamed crabs.
- LE NORMANDIE GTM. At hotel Mandarin Oriental. "Considered by many to be the finest French dining experience in Asia." Chef: Carlos Gaudencio.
- LONG TABLE - "Long Table offers a stunning 25th floor view and trend-setting interior featuring the 25m long table and contemporary video art." The first restaurant of its kind in the world: the only "Destination Thai Restaurant". Contemporary fine dining. Thai-inspired cuisine.
- NAHM SP (Chef: (David Thompson). At the Metropolitan Bangkok hotel.
- RED SKY (Chef de cuisine: Mikko Kataja). Located on the 55th floor of Centara Grand hotel.
- RESTAURANT KRUA APSORN - traditional Thai food at its best.
- SIROCCO - "Located on the 63rd floor of The Dome at lebua, Sirocco is the world's highest al fresco restaurant and one of Bangkok's most coveted dining choices."
- Somboon Seafood
 - SRA BUA - at Siam Kempinski Hotel. Sister branch of Copenhagen's Michelin-starred Thai restaurant Kiin Kiin.
- TABLES - at Grand Hyatt hotel. "Designed by the world renowned designer, Tony Chi, Tables evokes the nostalgia of Traditional European Cuisine, mainly French inspired, that takes you back to a “Once Upon A Time” experience. The Art of Tableside Cooking on intricately designed cooking tables creates a sense of showmanship and entertainment, offering a surprise element that complements your dining experience."
 - VERTIGO & MOON BAR - located on the 61st floor of the Banyan Tree Hotel.
Vietnam
Ho Chi Minh City
- PHO 24 - serves Vietnam's best Pho noodle dish.
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