Stars of the Metropolis

Tokyo, Kawasaki

Tokyo holds the distinction of having the most number of Michelin-starred restaurants in the world! There are over 234 award-winning establishments around, but we’ve rounded up the city’s cream of the crop—those carrying three of the coveted culinary stars. It’s time to make those reservations because you’re about to have some of the best meals you’ll ever have in your life!

Updated a year ago

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Azabu Yukimura

幸村

Tokyo, Japan • Recommendation • 23 July 2018

Azabu Yukimura’s kaiseki (懐石, traditional Japanese multi-course dinner) is reflective of Kyoto’s culinary customs, as chef Jun Yukimura spent 25 years mastering his craft in the city. Ingredients are sourced from the region and changes depending on the seasons: shabu-shabu (しゃぶしゃぶ, hotpot) in the spring, ayu (アユ, sweetfish) for summer, charcoal-grilled matsutake (松茸, Japanese mushrooms) in the fall, and snow crab during winter. Book in advance, since there are only limited seats available here.

+81357721610

Takayanagi Building, 1-5-5 Azabu-Juban, Minato-ku, Tokyo, Japan

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Kagurazaka Ishikawa

神楽坂 石かわ

Tokyo, Japan • Recommendation • 23 July 2018

The old school Kagurazaka Ishikawa is a striking contrast to Tokyo’s ultra-urban atmosphere. Rooted in tradition, the restaurant observes the Shinto religious practice of purifying the path to its doors every day. Take a seat at the counter and watch chef Hideki Ishikawa concoct a simple yet innovative kaiseki, which marries seasonal bases and the master’s wild imagination! To top it all off, their dishes are served on delicate bespoke ceramics and Chinese antiques for a touch of elegance.

+81352250173

Takamura Building, 5-37 Kagurazaka, Shinjuku-ku, Tokyo, Japan

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Kanda

かんだ

Tokyo, Japan • Recommendation • 23 July 2018

The simplicity of Kanda’s interiors perfectly complements the complexity of flavors in its kaiseki menu. You’ll feel extra special here, as chef Hiroyuki Kanada adjusts the tastes and portions of the courses based on his guests’ preferences and the availability of ingredients. Kanda is also known for its sake, so pair a glass with your meal!

+81357860150

Calm Motoazabu, 3-6-34, Motoazabu, Minato-ku, Tokyo, Japan

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Kohaku

虎白

Tokyo, Japan • Recommendation • 23 July 2018

A portrait of a white tiger welcomes you to Kohaku where old meets new. The restaurant is headed by chef Koji Koizumi who, despite being Tokyo’s youngest Michelin-starred gourmand, dishes out a kaiseki rivaling that of legends! The cuisine is undoubtedly Japanese, but you’ll taste a subtle twist from the seamless fusion of international styles and components to the dishes.

+81352250807

3-4 Kagurazaka, Shinjuku-ku, Tokyo, Japan

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Makimura

まき村

Kawasaki, Japan • Recommendation • 23 July 2018

Makimura delivers an impressive kaiseki spread, but the real star of the show is its signature Tai Chazuke (鯛茶漬, sea bream rice with green tea)! The dish is served as sea bream sashimi on rice; but, before you finish it all, chef Akio Makimura pours green tea dashi (だし, basic Japanese stock) to create to offer all-new flavor and texture to the same dish. Talk about dinner with a show!

+81337686388

3-11-5 Minamioi, Shinagawa-ku, Tokyo, Japan


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Nihonroyi RyuGin

龍吟

Tokyo, Japan • Recommendation • 23 July 2018

Nihonroyi RyuGin is considered to be one of Japan’s best restaurants, owing to the thought, skill, and precision that chef Seiji Yamamoto puts into its menu. The joint prides itself in providing a meticulous kaiseki experience, bound by a set of rules. Here, you’re not allowed to wear perfume, use your mobile phone, and take photos of your food. They may be strict, but you’ll be grateful for the restrictions once you start digging in!

+81334238006

Eisu Building, 7-17-24 Roppongi, Minato-ku, Tokyo, Japan

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Sukiyabashi Jiro

すきやばし 次郎

Tokyo, Japan • Recommendation • 23 July 2018

Wish for lady luck to be on your side to score a coveted seat at Sukiyabashi Jiro Honten. Master chef Jiro Ono—the subject of the documentary film “Jiro Dreams of Sushi”—and his son Yoshikazu artfully craft an omakase (お任せ, “I'll leave it up to you,” a meal made of dishes chosen by the chef) of 20 perfect pieces of sushi! You’ll be tempted to stay as long as you can to savor every bite, but the experience typically only lasts around 30 minutes—so get ready to eat fast!

+81335353600

Tsukamoto Sogyo Building, 4-2-15 Ginza, Chuo-ku, Tokyo, Japan

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Sushi Saito

鮨さいとう

Tokyo, Japan • Recommendation • 23 July 2018

Perhaps Tokyo’s most venerable sushi spot, Sushi Saito rolls out an extraordinary feast of well-balanced tastes, textures, and temperatures. Each serving is carefully prepared and assembled by chef Takashi Saito who engages diners in conversation during the omakase. Booking a seat is challenging, but you’ll realize it’s all worth it as soon as the delectable morsels of rice and fish land on your tongue!

+81335894412

Ark Hills South Tower, 1-4-5 Roppongi, Minato-ku, Tokyo, Japan

東京都 港区 六本木 1-4-5 アークヒルズサウスタワー 1F

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Sushi Yoshitake

鮨よしたけ

Tokyo, Japan • Recommendation • 23 July 2018

Sushi Yoshitake’s minimal setting is the ideal backdrop to the procession of colors, flavors, and aromas that unfold on the restaurant’s sleek timber counter. Chef Masahiro Yoshitake goes above and beyond to guarantee the best ingredients for his sushi, handpicking the seafood during his visits to the Tsukiji Fish Market every morning. The moment you bite into a freshly made piece of sushi, you’ll immediately appreciate the painstaking amount of preparation that comes with your meal. The menu is seasonal, but watch out for the firefly squid in the spring and the bonito (a type of sardine) during fall.

+81362537331

Shizuoku Building, 8-7-19 Ginza, Chuo-ku, Tokyo, Japan

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Usuki Fugu Yamadaya

臼杵ふぐ 山田屋

Tokyo, Japan • Recommendation • 23 July 2018

Usuki Fugu Yamadaya is famous for serving fugu (河豚, poisonous pufferfish), flown in daily from Usuki. The Japanese delicacy is intimidating, but you’re in good hands as chef Yoshio Kusakabe is one of the world’s best when it comes to handling the dangerous fish! Each serving comes with homemade ponzu (ポン酢, citrus-based sauce) and kabosu (カボス, citrus fruit) from Oita. Cross your fingers for a seat at the counter to see the master remarkably and cautiously fix up courses.

+81334995501

Fleg Nishi Azabu Vierge, 4-11-14 Nishiazabu, Minato-ku, Tokyo, Japan

東京都 港区 西麻布 4-11-14

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