<h1>Michelin-Listed Kaiseki &amp; Japanese Restaurants in Tokyo</h1><img src="https://s3.ap-northeast-1.amazonaws.com/files.jpneazy.com/media/kaiseki_7d3aac22aa.jpg" alt="kaiseki.jpg">*This article reports the official announcement from the Michelin Guide.The following JPNEAZY-listed restaurants in Tokyo have been selected for the Michelin Guide Tokyo published in 2025. Due to high demand, early reservations are recommended.Table of Contents:<ul><li>Two-Stars Restaurant in &nbsp;Tokyo (1 Restaurant) ★★</li><li>One-Star Restaurants in Tokyo (12 Restaurants) ★</li><li>Green-Star Restaurant in Tokyo (1 Restaurant)</li></ul><h2>★★Two-Stars Restaurant in Tokyo - 1 Restaurant</h2>＊<a href="https://jpneazy.com/restaurants/30926">Ginza Fukuju</a> - Ginza Ginza Fukuju, led by Chef Katsuhiro Onodera, delivers refined kaiseki rooted in his Tohoku (Kesennuma) heritage. Using the most minimal ingredients, the restaurant offers dishes like turban-shell-and-bamboo-soup served in shells and shell-baked crab. The dining experience is elegant, sensory, and deeply seasonal.<img src="https://s3.ap-northeast-1.amazonaws.com/files.jpneazy.com/media/ginza_fukuju_8e8b7b6e74.jpg" alt="ginza fukuju.jpg"><h2>★One-Star Restaurants in &nbsp;Tokyo - 12 Restaurants</h2>＊<a href="https://jpneazy.com/restaurants/39567">Sorahana</a> - Azabu Juban Sorahana is a refined kaiseki restaurant in Toranomon led by Chef Kanako Wakimoto, formerly of three-star Kanda. Her cuisine features simple, honest flavors using peak-season ingredients. Guests can choose from meat, rice, or dessert courses, all in a serene, nature-inspired space.<img src="https://s3.ap-northeast-1.amazonaws.com/files.jpneazy.com/media/sorahana_288f1f1f9b.jpeg" alt="sorahana.jpeg"> ＊<a href="https://jpneazy.com/restaurants/35175">Towa</a> - Nishi Azabu Towa offers a refined fusion of kaiseki sensibilities and premium wagyu. Seasonal omakase menus highlight beef in creative forms—tail spring rolls, charcoal-grilled tongue, delicate sashimi, and a signature beef cutlet. Elegant yet warm, Towa delivers a beautifully balanced, wagyu-focused dining experience.<img src="https://s3.ap-northeast-1.amazonaws.com/files.jpneazy.com/media/towa_4b3a56aa0c.jpeg" alt="towa.jpeg"> ＊<a href="https://jpneazy.com/restaurants/39578">Okamoto</a> - Roppongi Okamoto, located in Toranomon, is led by Chef Hidetsugu Okamoto. The restaurant focuses on meticulous Japanese cuisine, avoiding decorative sashimi in favor of refined flavors, such as buckwheat soba with mullet roe and pepper-flower hot pot. Dishes often showcase Okayama ingredients served on Bizen ware.<img src="https://s3.ap-northeast-1.amazonaws.com/files.jpneazy.com/media/okamoto_95bce0c897.jpeg" alt="okamoto.jpeg"> ＊<a href="https://jpneazy.com/restaurants/30791">Nishiazabu Otake</a> - Nishi Azabu Nishiazabu Otake offers soulful Japanese cuisine crafted by a chef trained in Gifu’s ryotei tradition. Seasonal croquettes (e.g., hair crab in spring, porcini in autumn) and charcoal‑grilled meats and fish define the menu. Uniquely, they also serve game like winter duck and Asian black bear.<img src="https://s3.ap-northeast-1.amazonaws.com/files.jpneazy.com/media/nishiazabu_otake_8438f4433e.png" alt="nishiazabu otake.png"> ＊<a href="https://jpneazy.com/restaurants/49">Jushu</a> - Nishi Azabu Jushu is an intimate Japanese restaurant in Nishiazabu. Chef brings flavors from Saga Prefecture, creating beautifully balanced set meals with seasonal ingredients. Each dish highlights simplicity, quality, and care, offering a warm, personal dining experience that celebrates the essence of traditional Japanese cuisine.<img src="https://s3.ap-northeast-1.amazonaws.com/files.jpneazy.com/media/jushu_fa130c9956.jpg" alt="jushu.jpg"> ＊<a href="https://jpneazy.com/restaurants/30107">Kasumicho YAMAGAMI</a> - Nishi Azabu Kasumicho Yamagami offers a serene kaiseki dining experience. Seasonal dishes highlight the purity of fresh ingredients — charcoal-grilled dishes, clay‑pot rice, and thoughtful omakase courses. With quiet elegance and humble hospitality, Kasumicho Yamagami serves refined Japanese cuisine that respects tradition and simplicity.<img src="https://s3.ap-northeast-1.amazonaws.com/files.jpneazy.com/media/kasumicho_yamagami_217dc0be1f.jpeg" alt="kasumicho yamagami.jpeg"> ＊<a href="https://jpneazy.com/restaurants/52">Azabujuban Fukuda</a> - Azabu Juban Azabujuban Fukuda delivers intimate, seasonal Japanese cuisine crafted by chef Kazuto Fukuda. Each meal begins with freshly shaved bonito flakes prepared right before you, leading to elegant dishes like straw‑grilled first‑bonito of spring or charcoal‑grilled eel with fresh sansho pepper. A clay‑pot rice course closes the meal — simple, soulful, and deeply satisfying. Warm hospitality by the husband‑and‑wife team completes the experience. ＊<a href="https://jpneazy.com/restaurants/48">Nogizaka Shin</a> - Akasaka Nogizaka Shin in Akasaka blends refined Japanese kappo with global wine and sake pairings. Monthly omakase menus spotlight seasonal seafood and produce from Tokushima, while a minimalist “modern tearoom” atmosphere and open‑kitchen counter set the stage. Perfect for intimate dinners where elegance meets innovation. ＊<a href="https://jpneazy.com/restaurants/30898">Miyasaka</a> - Minami Aoyama Miyasaka offers a serene, Kyoto‑inspired kaiseki experience blending tea‑ceremony aesthetics with seasonal Tokyo produce. With only a few counter seats, diners enjoy freshly steamed “niebana” rice, delicate seasonal dishes, handmade sweets, and strong matcha — all served in a refined, intimate atmosphere. ＊<a href="https://jpneazy.com/restaurants/37791">Tanimoto</a> - Kagurazaka Tanimoto serves charcoal‑grilled kaiseki in an intimate, tea‑room–style setting. Seasonal ingredients — from mountain harvests to coastal catches — are prepared with meticulous care. The meal ends with fragrant donabe‑cooked rice or ochazuke and tea from the chef, creating a warm, soulful finale. ＊<a href="https://jpneazy.com/restaurants/53">Fushikino</a> - Kagurazaka Fushikino blends traditional kaiseki with modern sensibilities. Each dish is paired with a carefully selected sake — served in artisan-crafted cups — creating a harmony of food, drink and craft. Intimate counter seating and thoughtful detail deliver a refined, sensory-rich Japanese dining experience. ＊<a href="https://jpneazy.com/restaurants/28">Daigo</a> - Roppongi&nbsp;- Also awarded the MICHELIN Green Star! Daigo is a shojin‑ryori (Buddhist vegetarian) restaurant in Tokyo’s Atago area, blending tradition and innovation. Under Chef Nomura Yusuke, it follows the “Three Minds” Buddhist philosophy. While mostly plant-based, some dishes use bonito broth to enhance flavor. Guests dine privately in a serene, sukiya-style setting.&nbsp;Note: “MICHELIN Guide” is a registered trademark of Michelin. This service is not affiliated with, endorsed by, or authorized by Michelin.<h2>Michelin Guide Restaurants You Can Reserve with JPNEAZY</h2>

This article features the latest Michelin Guide Tokyo and Michelin Guide Kyoto & Osaka listings from 2025 and 2026, highlighting restaurants available for reservation through JPNEAZY.

Michelin-Listed Kaiseki & Japanese Restaurants in Tokyo

Ginza Fukuju 銀座 福樹

Ginza Fukuju, led by Chef Katsuhiro Onodera, delivers refined kaiseki rooted in his Tohoku (Kesennuma) heritage. Using the most minimal ingredients, the restaurant offers dishes like turban-shell-and-bamboo-soup served in shells and shell-baked crab. The dining experience is elegant, sensory, and deeply seasonal.

Sorahana 空花

Sorahana is a refined kaiseki restaurant in Toranomon led by Chef Kanako Wakimoto, formerly of three-star Kanda. Her cuisine features simple, honest flavors using peak-season ingredients. Guests can choose from meat, rice, or dessert courses, all in a serene, nature-inspired space.

Towa 常

Towa offers a refined fusion of kaiseki sensibilities and premium wagyu. Seasonal omakase menus highlight beef in creative forms—tail spring rolls, charcoal-grilled tongue, delicate sashimi, and a signature beef cutlet. Elegant yet warm, Towa delivers a beautifully balanced, wagyu-focused dining experience.

Okamoto おかもと

Okamoto, located in Toranomon, is led by Chef Hidetsugu Okamoto. The restaurant focuses on meticulous Japanese cuisine, avoiding decorative sashimi in favor of refined flavors, such as buckwheat soba with mullet roe and pepper-flower hot pot. Dishes often showcase Okayama ingredients served on Bizen ware.

Nishiazabu Otake 西麻布 大竹

Nishiazabu Otake offers soulful Japanese cuisine crafted by a chef trained in Gifu’s ryotei tradition. Seasonal croquettes (e.g., hair crab in spring, porcini in autumn) and charcoal‑grilled meats and fish define the menu. Uniquely, they also serve game like winter duck and Asian black bear.&nbsp;

Jushu 壽修

Jushu is an intimate Japanese restaurant in Nishiazabu. Chef brings flavors from Saga Prefecture, creating beautifully balanced set meals with seasonal ingredients. Each dish highlights simplicity, quality, and care, offering a warm, personal dining experience that celebrates the essence of traditional Japanese cuisine.&nbsp;

Kasumicho YAMAGAMI 霞町やまがみ

Kasumicho Yamagami offers a serene kaiseki dining experience. Seasonal dishes highlight the purity of fresh ingredients — charcoal-grilled dishes, clay‑pot rice, and thoughtful omakase courses. With quiet elegance and humble hospitality, Kasumicho Yamagami serves refined Japanese cuisine that respects tradition and simplicity.&nbsp;

Azabujuban Fukuda 麻布十番ふくだ

Azabujuban Fukuda delivers intimate, seasonal Japanese cuisine crafted by chef Kazuto Fukuda. Each meal begins with freshly shaved bonito flakes prepared right before you, leading to elegant dishes like straw‑grilled first‑bonito of spring or charcoal‑grilled eel with fresh sansho pepper. A clay‑pot rice course closes the meal — simple, soulful, and deeply satisfying. Warm hospitality by the husband‑and‑wife team completes the experience.&nbsp;

Nogizaka Shin 乃木坂しん

Nogizaka Shin in Akasaka blends refined Japanese kappo with global wine and sake pairings. Monthly omakase menus spotlight seasonal seafood and produce from Tokushima, while a minimalist “modern tearoom” atmosphere and open‑kitchen counter set the stage. Perfect for intimate dinners where elegance meets innovation.

Miyasaka 宮坂

Miyasaka offers a serene, Kyoto‑inspired kaiseki experience blending tea‑ceremony aesthetics with seasonal Tokyo produce. With only a few counter seats, diners enjoy freshly steamed “niebana” rice, delicate seasonal dishes, handmade sweets, and strong matcha — all served in a refined, intimate atmosphere.

Tanimoto 多仁本

Tanimoto serves charcoal‑grilled kaiseki in an intimate, tea‑room–style setting. Seasonal ingredients — from mountain harvests to coastal catches — are prepared with meticulous care. The meal ends with fragrant donabe‑cooked rice or ochazuke and tea from the chef, creating a warm, soulful finale.

Fushikino ふしきの

Fushikino blends traditional kaiseki with modern sensibilities. Each dish is paired with a carefully selected sake — served in artisan-crafted cups — creating a harmony of food, drink and craft. Intimate counter seating and thoughtful detail deliver a refined, sensory-rich Japanese dining experience.

Daigo

Daigo is a shojin‑ryori (Buddhist vegetarian) restaurant in Tokyo’s Atago area, blending tradition and innovation. Under Chef Nomura Yusuke, it follows the “Three Minds” Buddhist philosophy. While mostly plant-based, some dishes use bonito broth to enhance flavor. Guests dine privately in a serene, sukiya-style setting.&nbsp;