
Tokyo has maintained its position as the world's leading Michelin restaurant destination since 2007. The city now features more than 200 starred establishments across its rich culinary scene.
The city's Michelin restaurants offer an exceptional range of dining experiences that surpass other global destinations. The latest Michelin Guide highlights 12 three-star restaurants, with SEZANNE earning its third star recently. Diners can savor everything from traditional Japanese and French cuisine to state-of-the-art fusion concepts.
My years of dining at Tokyo's finest Michelin star restaurants have led to this curated list of top 5 picks for 2025. This piece will direct you through Tokyo's outstanding fine dining scene, from environmentally responsible practices at CYCLE by Mauro Colagreco to French-Japanese precision at Hommage.

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Ubuka, a small 14-seat restaurant tucked away in Arakicho's quiet backstreets, shows evidence of masterful crustacean cuisine. Chef Kunihiro Kato's skill earned this intimate spot its well-deserved Michelin star.
Chef Kunihiro Kato's Seafood Mastery
Chef Kato's deep passion for crustaceans led him to open Ubuka in 2012. His time in traditional Japanese restaurants in Kyoto shaped his precise seafood preparation techniques. He starts each day at the market to personally pick fresh ingredients, often buying directly from fishermen.
"Ubuka," which means "first fragrance," captures the chef's philosophy of showcasing premium ingredients' natural aromas. Chef Kato runs every aspect of the restaurant by himself, from selecting ingredients to cooking the final dishes.
Seasonal Crustacean Specialties
Ubuka's menu features an impressive selection of shellfish dishes. The restaurant's signature creations include:
Snow Crab with Arrowhead: Sweet crab meat paired with seasonal vegetables
Red King Crab: Steamed fresh and served in grated Shogoin radish soup that brings out its natural sweetness
Tiger Prawn Sashimi: Paired with house-made ponzu sauce that emphasizes the prawns' natural flavors
Chef Kato excels at preparing rare specimens like the deepwater Paralomis multispina king crab. His creativity shines in dishes like shrimp fry, which features a unique soy-sauce-infused sauce américaine.
The Intimate Dining Experience
Simple elegance defines the space where food takes center stage. Ubuka welcomes guests from 6:00 PM until midnight, just minutes from Yotsuya-Sanchome Station. Tokyo's culinary elite, including well-known chefs, frequent this modest space, drawn by Kato's relaxed style.
Each dish comes with the shells of featured crustaceans, creating a connection between diners and their food. The experience gets better with carefully chosen wine pairings, Japanese sake, and Shaoxing wine selected by the in-house sommelier.
The eight-course chef's selection menu offers a detailed exploration of cooking techniques and seasonal ingredients. Dinner prices remain reasonable at around ¥10,000 per person, especially given the quality.

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Chef Kazuyuki Suhara's Michelin-starred Ryuen sits in the heart of Asakusa, blending Chinese and Japanese culinary traditions. The name Ryuen, which means "swallows in the willow trees," reflects Suhara's wish that guests will return each spring like migrating birds.
Chef Suhara's Innovative Approach
Chef Suhara was born in Tokyo in 1964, and his love for cooking started with a childhood memory. His father's visits to the former Chinese restaurant Dai Ichiro, especially their shark fin soup, set him on his career path. At 21, he started his culinary training at a Shanghai-style restaurant and opened Ryuen at 28 in his hometown Asakusa.
Ryuen began as a simple noodle shop in 1993 but grew into something special through Suhara's collaborations with chefs of different cuisines. His apprenticeship taught him to respect ingredients and use every part in cooking, which helped eliminate waste.
Signature Dishes and Seasonal Offerings
The nine-course menu changes monthly and features seasonal produce from local farms. Some of his notable dishes include:
Sweet and Sour Pork: A skilled blend using three vinegars and two varieties of tomatoes
Truffle Eggs: A delicate mix of chicken, king crab, and French black truffle
Yodaredori: A fresh take on a Szechuan classic that uses French sous-vide chicken preparation
Suhara's menu shows his creative touch while respecting traditional Chinese cooking methods. His search for new flavors captures the spirit of onko-chishin - finding innovation by studying tradition.
The Asakusa Experience
You'll find Ryuen next to the fifth building from Exit A5 of Asakusa Station. The restaurant welcomes guests for both lunch and dinner:
Day | Lunch | Dinner |
Tuesday - Sunday | 12:00 - 2:00 PM | 5:30 - 9:00 PM |
Holidays | 12:00 - 2:00 PM | 5:00 - 8:30 PM |
Asakusa's unique blend of old and new surrounds the restaurant. Guests can visit the historic Sensoji Temple nearby or enjoy views of Tokyo Skytree. The menu reflects this same mix, combining traditional Chinese influences with modern Japanese ingredients.
Suhara's kitchen creates each dish with skill and imagination. His creative approach draws diners from around the world, making Ryuen a must-visit spot for Chinese-Japanese fusion cuisine in Tokyo's Michelin restaurant scene.

Chef Mauro Colagreco brings his culinary vision to Japan with CYCLE, his first restaurant in Otemachi. The establishment beautifully combines fine dining with environmental care to showcase nature's endless renewal through food.
The Circular Gastronomy Concept
Chef Mauro puts earth at the heart of his culinary creations. His restaurant champions zero-waste recipes and brings back long-forgotten ingredients. The dining journey starts with a welcome bouillon that makes use of vegetable parts most would throw away - setting the perfect tone for what's ahead.
The Imperial Palace's lush greenery creates a perfect backdrop for the restaurant's eco-conscious design. Every dish tells its own story about nature's cycles through four themes - roots, leaves, flowers, and fruits.
Chef Mauro's Seasonal Menu
UNESCO recognized Chef Mauro's talent by naming him Goodwill Ambassador for Biodiversity. He creates dishes by studying how plants change through their life cycles, and his menu brings sustainability themes to life. To name just one example, the "Rose" main course features wood-roasted Yezo deer served with rose-family apples and rose petals.
The restaurant presents three unique dining experiences:
Nature Course: Tapas, three dishes, dessert, and mignardises (¥16,500)
Symbiose Course: Tapas, five dishes, dessert, and small sweets (¥26,400)
Inspiration Course: Tapas, six dishes, two desserts, and small sweets (¥32,000)
Sustainability Practices
Local ingredients make up 95% of CYCLE's menu, thanks to strong partnerships with Japanese farmers, fishermen, and foragers. The restaurant's green practices go beyond just choosing ingredients:
Fresh vegetables, flowers, and herbs grow right in the restaurant
Partnerships focus on suppliers who share their green vision
Everything gets used in their cooking techniques
Careful ingredient selection protects local biodiversity
Reservation Guidelines
CYCLE welcomes guests Tuesday through Sunday, with different service times for weekdays and weekends. Here's what you need to know when booking:
Dress Code: Smart casual attire required; men should wear jackets or long-sleeved shirts
Timing: Guests have a 10-minute grace period if running late
Allergies: Multiple food restrictions might lead to booking cancelation
Cancelation Policy: Charges start 7 days before your reservation date
Strong perfumes are not allowed to protect everyone's dining experience. Private dining rooms come with an additional fee of ¥16,500.

Image Source: Rochini - finest tabletop
Simplicity and gratitude are the hallmarks of two-Michelin-starred Hommage, where Chef Arai Noboru blends French cuisine with Japanese sensibility in Tokyo's historic Asakusa district. The restaurant's name means "tribute" in French, reflecting Chef Arai's deep appreciation for everyone who shaped his culinary path.
Chef Arai Noboru's Minimalist Philosophy
Chef Arai started his training in Tokyo restaurants before moving to France at age 24. He refined his craft at prestigious venues like the two-Michelin-starred Le Clos des Cimes. After coming back to Japan, he worked at Tsukiji Fish Market and opened Hommage in 2000 when he was just 26 years old.
His culinary approach rests on three core principles: "Simplicity, Minimalism and Accuracy". His philosophy removes excess elements to reveal what he calls the "true beauty of flavor". This steadfast dedication to precision helped Hommage earn its first Michelin star in 2012, with a second star following in 2018.
Signature Dishes and Wine Pairings
The menu reflects Chef Arai's innovative fusion of French techniques and Japanese ingredients. His standout creations include:
Signature Dish | Description |
Carbonara | Crafted with egg, cheese, truffle, and smoked onion crust |
Chilled Duck Foie Gras | Steamed without marinating, inspired by sashimi |
Chickpea Hummus | Influenced by South France experiences |
The wine program pairs perfectly with these dishes. The sommelier picks wines that highlight natural flavors while striking the right balance between food intensity and wine characteristics.
The Dining Experience
Hommage sits in Asakusa's traditional neighborhood, where Chef Arai and his wife personally manage every detail of service. The restaurant's subtle elegance matches the chef's minimalist philosophy, letting food take center stage.
Seasonal changes drive the menu, highlighting ingredients at their peak. The chef selects all meals, accommodating dietary restrictions when mentioned during booking. His quest for quality leads him to source ingredients from around the world, creating original dishes that respect seasonal sensibility.
Unlike many high-end restaurants that focus on complex presentations, Hommage strips away the unnecessary. Each dish captures its pure essence, letting diners appreciate the true beauty of flavors. This simple approach has made Hommage a fixture in Tokyo's Michelin-starred dining scene, drawing food lovers from around the world.

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The Four Seasons Hotel Tokyo at Otemachi's top floor houses est, a shining example of contemporary French cuisine in the city's Michelin dining scene. Tokyo's stunning skyline creates the perfect backdrop for Chef Guillaume Bracaval's innovative culinary creations.
Chef Guillaume Bracaval's Vision
Chef Bracaval's roots trace back to a small village in northern France. His love for cooking started in his family's vegetable gardens where he built a deep connection with ingredients. His career took him through prestigious Parisian kitchens, where he worked at 3-Michelin-star restaurants under culinary giants like Chef Alain Passard and Chef Christian Le Squer.
Today at est, Bracaval aims to create "big emotions and big memories" through his dishes. We focused on bringing out rich flavors by skillfully using citrus, vinegar, olive oil, herbs, and spices. "A good chef has to think like an artist," Bracaval says. "My creative spark can come from anywhere – from the market, from a little ramen shop or even from my wife's Japanese cooking at home".
Seasonal Tasting Menus
Japanese producers supply 95% of the restaurant's ingredients. The menu structure shows this commitment:
Course Option | Details | Price |
est Course | 10 courses including Apéritif, Amuse Bouche, Two Starters, Two Mains, Cheese, Two Desserts, Friandises | JPY 30,000 |
The menu highlights exceptional meat and seafood, featuring Wakayama Wagyu and Hokkaido sea urchins. A carefully selected range of local and international wines complements these dishes perfectly.
The Four Seasons Experience
The restaurant's top-floor dining room offers breathtaking city views through curtain-glass walls. Diners can watch the culinary magic unfold in the modern, visible kitchen.
The space design reflects Bracaval's eco-conscious values while maintaining refined luxury. Guests can see the culinary team's expertise in action through the open kitchen, creating an inviting yet sophisticated dining atmosphere.
Booking Information
Remember these key details when booking at est:
Dietary Restrictions: Let the kitchen know about your priorities in advance
Service Hours: The restaurant welcomes guests on weekdays and weekends
Pricing Note: All prices include 15% service charge and applicable tax
Est earned its Michelin star for the fourth consecutive year in 2025, securing its place among Tokyo's finest restaurants. This achievement shows how Bracaval has kept exploring Japanese ingredients and ended up creating what he calls "a unique dialog between French technique and Japanese produce".
The est experience showcases how French gastronomy has grown in Tokyo, blending traditional techniques with Japanese ingredients harmoniously. The restaurant demonstrates its eco-conscious philosophy in everything from ingredient sourcing to final presentation.
Conclusion
These five remarkable Michelin restaurants represent Tokyo's finest dining experiences. Each place stands out - Ubuka masters crustacean dishes, Ryuen blends Chinese-Japanese flavors, CYCLE leads with environmentally responsible practices, Hommage perfects French-Japanese cuisine, and est delivers modern French excellence.
Over the last several years of dining in Tokyo, I've learned that you need to plan ahead to get a table at these prestigious spots. You'll find options for different budgets, from ¥10,000 at Ubuka to ¥32,000 at CYCLE.
Tokyo deserves its reputation as a global culinary capital, and these restaurants prove it. The chefs show their steadfast dedication - from Kato who runs Ubuka single-handedly to Bracaval who brings new ideas to French cuisine at est. Each meal becomes an experience you won't forget.
These places blend time-tested techniques with new ideas that make them essential stops for food lovers. Their consistent stars in the Michelin Guide show how they keep their high standards year after year.
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