The Best and Finest Gourmet Restaurants in Japan
Michelin Guide starred restaurants have been marked with *** ** * Bib according to their rating.
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)." Restaurants awarded the Rising Star 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 S.Pellegrino World's 50 Best Restaurants have been marked with SP; the restaurants marked with 'sp' have been voted among world's 51-100 best restaurants by San Pellegrino's list organised by Restaurant Magazine.
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 149 members in 22 countries on 4 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 500 of the finest hotels and gourmet restaurants in 60 countries on 5 continents have been marked with R&C.
RESTAURANTS BY REGION:
Tokyo Restaurants: A-Z
- One of the world’s best Chinese restaurants is in Tokyo - "Inside a dimly lit dining room, chef Tomoya Kawada of Sazenka is drawing a yin-yang diagram on a notepad as he explains his dreams for the distant future. After all, this Japanese chef has achieved a feat no other restaurateur has before; he’s created the world’s only three-Michelin-star Chinese restaurant in a non-Chinese-speaking city. Not an easy task in the tightly guarded world of Chinese kitchens."
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- A -
- 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.
- 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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- G -
- 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.
- NARISAWA SP (Chef: Yoshihiro Narisawa).
- 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.
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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 *** (Chef: Jiro Ono). Japanese sushi. World's smallest 3-starred Michelin restaurant (ten counter seats and three tables).
- 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 * (Chef: Shintaro Suzuki). Japanese sushi.
- 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).
- 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.
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- ZURRIOLA * (Chef: Seichi Honda). Spanish contemporary cuisine.
