Tokyo's Best Michelin-star Restaurants

Den is a Michelin-starred, modern kaiseki restaurant in Tokyo led by Chef Zaiyu Hasegawa. It’s known for a warm, relaxed atmosphere and playful details that bring a fresh spin to traditional Japanese cooking.

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Hani AlMalki

Writer @BedouinFoodie

Incredible experience Den by Chef Zaiyu Hasegawa doesn’t need a review. Everyone knows it is incredible. Preplan your trip to Japan and book a meal here. Thank me later…

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SÉZANNE in Tokyo highlights top-quality Japanese ingredients with French cooking prepared just before serving, led by Chef Daniel Calvert. The dining room feels calm and welcoming, and the focus on freshness and technique is clear in every detail.

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Marcelo Ballardin

Chef Owner Oak

Great scape from the busy city life of Tokyo.Chef Daniel knows what he wants. Best sea urchin dish ive had in years, great wine list. Incredible friendly staff. I would definitely go back if i find a table. Book book book.

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Sazenka in Tokyo combines Chinese cooking with Japanese influences under Chef Tomoya Kawada, creating a thoughtful balance of bold and subtle flavors. The restaurant takes a refined approach that highlights the essence of each ingredient, resulting in a uniquely inviting experience for guests.

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Kyoko Nakayama

Food & travel journalist

Chinese-Japanese fusion dishes by Chef Tomoya Kawada.Chef Tomoya Kawada, the chef-owner of Sazenka, thinks that Chinese cuisine is 'fire' and oil based, and Japanese cuisine is 'water' based. He combines both culinary perspectives and curates beautiful dishes which capture the best moment of the ingredients.The dishes have modulation, a spicy dish is followed by a clean water based dish, so it never gets boring.

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Higashiazabu Amamoto is an intimate eight-seat counter in Tokyo that highlights Chef Masamichi Amamoto’s careful craftsmanship. Diners appreciate the personal ambiance and friendly service, making it a sought-after spot. Because seating is limited, it’s best to book in advance.

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Santiago Fernandez

Chef

Masamichi amamoto san masters the art of sushi. In his 8 seat counter restaurant. Service, friendly chef, perfect techniques and the best ingredients from all over Japan. The food is so elegant, especially his otsumami courses, even Tho his nigiris are immaculate.

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Narisawa in Tokyo is often described as a memorable place with a thoughtful approach to dining. Its “Innovative Satoyama Cuisine” emphasizes respect for the natural environment and careful use of local resources. Many guests appreciate the welcoming atmosphere and attention to detail that make each visit feel special.

Recommended by

Peter Atzen

Copenhagen Foodie

There are meals, and then there are experiences that linger in your soul. narisawa was the latter—an evening of unparalleled elegance and emotional depth. From the tableside baking of the ‘Bread of the Forest,’ with its rich umami paste, to a sublime sea bass served with Kyoto rice, every dish was a testament to restraint, harmony, and mastery. Hairy crab paired with sea urchin and soba noodles sang in perfect balance, while the wagyu, delicate and tender, redefined what beef could be. Even familiar desserts—roasted apple with koji ice cream—were elevated to something utterly magical. Chef Yoshihiros artistry reminded me of the beauty in simplicity, respect for ingredients, and the subtle power of Japanese cuisine. It wasn’t just one of the best meals I’ve had in Japan—it was one of the most meaningful meals of my life.

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MAZ in Tokyo is a tasting-menu restaurant where Peruvian traditions are brought to life with fresh Japanese ingredients. The team behind Lima’s Central focuses on different ecosystems and altitudes in their cooking, creating a menu that reflects both cultures. It’s a relaxed spot for anyone interested in exploring new takes on Peruvian flavors.

Recommended by

Peter Atzen

Copenhagen Foodie

Peruvian food with Japanese ingredients.Japan is widely known for having the best ingredients in the world and when paired with the creativity of Virgilio and head chef Santiago the combination is impressive. 80% of the ingredients are sourced directly from Japan while signature ingredients are still imported from Peru. Adapting a vision of a restaurant to a new country cannot be easy but the transition is well managed. On the menu there are naturally some dishes that are more Japanese than others and having lived 3 years in Peru I was of course nostalgic about the dishes with the strongest Peruvian flavors. Hence they impressed me the most. The menu does also stand on its own without trying to be a copy of Central but a creative Peruvian restaurant in Japan. It’s succeeds with that vision so next time I will be in Japan I will surely return.

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Tempura Kondo is known for its light and delicate approach to frying, highlighting the natural flavors of fresh ingredients. Led by a seasoned chef with decades of experience, it has long been recognized for its consistent quality. Located in Tokyo’s Ginza area, this restaurant provides a refined yet welcoming atmosphere for anyone interested in a traditional tempura experience.

Recommended by

Hani AlMalki

Writer @BedouinFoodie

Michelin starred tempura by the OG of tempura. It’s excellent.

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Saito is a Tokyo restaurant recognized for its Edomae-style sushi prepared by Chef Takashi Saito. It’s often described as one of the top sushi spots in Japan, thanks to its precise and consistent approach. The intimate setting offers a relaxed atmosphere that highlights traditional techniques.

Recommended by

Perm Paitayawat

Foodie, @theskinnybib

The Hotspot for Edomae style sushi.The hotspot for Edomae style sushi. Very militaristic approach to cutting + creating forms. Great with (a lot of) sake.

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L’Effervescence in Tokyo combines Italian cooking with Japanese ingredients, sourcing artisanal products from across the country. Its thoughtful approach and attentive service contributed to earning a third Michelin star in December 2020.

Recommended by

Saori Nishida

Sake sommelier

Italian dishes made with Japanese ingredientsL’Effervescence received their 3rd Michelin star in Dec 2020. They carefully select artisanal products (including caviar, cheese, brandy etc.) from all over Japan (from Hokkaido to Okinawa!) to create their dishes. Impeccable service - especially seeing matcha prepared in front of us was very special. About 8 dishes, 2.5-3h

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Gucci Osteria da Massimo Bottura in Florence sits in a stylish spot near the Gucci Museum, blending Italian traditions with playful influences from Mexico and Japan. Its modern, creative feel is guided by chefs who bring their own experiences to the table, balancing fun ideas with serious attention to detail. The result is an inviting place that feels both elegant and relaxed, reflecting a deep passion for thoughtful cuisine.

Recommended by

João Oliveira

Food & Wine writer

Time tends to treat restaurants well, just as good relationships tend to benefit people. That’s what we experienced in this return to Gucci Osteria, nestled on one of the most beautiful squares in the world, Piazza della Signoria. The restaurant is different; it’s fun but, at the same time, more serious regarding the conception of its cuisine. The guiding thread has become the story of Karime and Taka, their experiences, and their own interpretation of an Italy that sometimes takes itself too seriously. The couple’s happiness brought them the creative mojo to break barriers and take the restaurant further! It’s inevitable, and rightly so, that Massimo Bottura’s name still stands at the door, but the absolute certainty is that this is now Karime and Taka’s restaurant, and Bottura must be very proud of it! To visit once and again!

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Esquisse in Tokyo blends Japanese produce with French techniques for a refined yet inviting dining experience. Its approach is described as gentle and balanced, creating a seamless connection between local flavors and classic methods. This calm, careful style makes it a popular choice for those looking to enjoy a thoughtful mix of both culinary traditions.

Recommended by

Daniel Calvert

Chef

If I had to choose one French restaurant in Tokyo it would be Esquisse. I think chef Lionel has melded Japanese products and French techniques, heavily on the Japanese flavour side, and I think he's doing it better than anybody. His balance is very seamless and delicate and his style is very gentle, which is perfect for the product. If I was to go out for dinner with with my wife, in terms of fine dining that is the the first place I would always choose.

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Amber Palace is a Michelin-starred Chinese restaurant in Tokyo with a striking view of the Imperial Palace and its gardens. It has a welcoming feel and is known for its refined cuisine, making it a standout spot for a memorable meal.

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Mika Ihamuotila

Foodie

A fantastic Michelin starred North Chinese restaurant with a view over the Imperial Palace and gardens. Excellent cuisine and cellar. Hughly recommended.Our waguy beef with black garlic and honey was best. They conveniently serve 1/4 portions of Beijing duck so you can go for it alone which is rare.

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