Restaurants(15837)
l'Auberge de l'ill Nagoya
Classic French haute cuisine 42 stories above Nagoya Station, with fantastic meat and fish dishes.

Ueda
Try some of the very best sushi in the world at a triple Michelin-starred restaurant in Nagoya.

Ryotei Susaki
One of the last reserves of tea ceremony-inspired Sowaryu Honzen cuisine in the entire country, this Michelin-starred Gifu restaurant

Kaishoku Shimizu
Skillfully cooked — flavorful — reasonably priced. This kaiseki restaurant ticks all of the above and more.

Takoyasu
Pufferfish in fall and winter, eel and sea bass in summer and spring; this Osaka seafood restaurant is the place to be year-round.
Mitsuki
Combine the products of Tottori city with the craftsmanship of Kyoto and the result is this exquisite traditional restaurant.
Tempura Koizumi Takano
Fresh seafood from Toyama Bay like white shrimp and firefly squid are battered lightly in Kansai style, then fried in 100% safflower oil at this former Michelin-starred restaurant.

Kohaku
Chef Koizumi Koji is the youngest chef in Japan to hold three Michelin stars. At his Kagurazaka restaurant Kohaku, he uses unorthodox combinations of ingredients not usually found in traditional kaiseki to phenomenal effect.

Kagurazaka Ishikawa
Chef Ishikawa Hideki may be the owner of several Michelin-starred restaurants, but his first independent kaiseki restaurant, the three-Michelin-starred Kagurazaka Ishikawa, will always remain foremost in his heart.
Les Saisons
Decadence and elegance are in equal measure at the Imperial Hotel’s fantastic French bistro.

Moliere
Using classic French technique, Chef Nakamichi Hiroshi uses Hokkaido’s rustic flavors like Tokachi wagyu beef and Yezo venison to paint a luscious culinary picture of the region’s bounties.

Yakitori Ichimatsu
Michelin-starred street food served up at the counter: this Osaka yakitori shop is the best place to try this local cooking style.

Kashiwaya Osaka Senriyama
Few kaiseki restaurants can claim three Michelin stars, but this Osaka institution is one of them.

Higashiyama Yoshihisa
Eclectic doesn't begin to describe the ever-changing menu at this Kyoto kaiseki, where the menu jetsets around the globe.

Kikunoi Honten
There’s simply nowhere with the history, tradition, and quality of this three Michelin-starred palace of Kyoto fine dining.

Sushi Kanesaka
This Ginza sushi restaurant's hyperfixation on detail has earned it a regular feature in the Michelin Guide.
ENOTECA PINCHIORRI Nagoya
The wine cellar at this Nagoya Italian restaurant is one of the best in the country.

Tamawarai
Arguably the most famous Michelin-starred soba in Tokyo, Tamawarai is located just off the equally famous Cat Street in the stylish Harajuku district, and serves painstakingly hand-ground soba noodles with soba-mae small plates.

Hyotei
A living museum to Kyoto’s culinary and cultural history, a meal at this 3 Michelin-starred former temple and teahouse is one to remember forever.

Masuda
Masuda mixes the past and future into one full kaiseki meal.

Akordu
Get a taste of Nara through Spanish dishes, while overlooking the blooming trees of Nara Park.

Nodaiwa Azabu Iikura Honten
Centuries of honing cooking technique has resulted in this storied unagi restaurant receiving a Michelin star — and a reputation for being difficult to reserve.

Kuikiriryori Happo
Enjoy Japanese kaiseki at Kukiriryori Happo, which gathers ingredients for Japanese cuisine that reflects the four seasons.
Hatsune Sushi (Niigata)
Hatsune Sushi is a Michelin-starred Edo-mae sushi restaurant with a relaxed atmosphere that has been operating since 1956 in Niigata.
La Chance
Enjoy Michelin-starred French cuisine at this popular wedding venue, which is at a spectacular location overlooking Kansui Park!

Sezanne
Chef Daniel Calvert's ascension to three stars in the Michelin Guide Tokyo 2025 is well deserved, with his mastery of French-inspired Japanese cuisine that uses premium ingredients to great effect.
Toranomon Sorahana
Chef Wakimoto Kanako's Michelin-starred kappo cuisine pays homage to the importance of nature and seasonality, through skilful use of ingredients from the Shonan and Kamakura regions.
Origin
Paying tribute to the provenance of its ingredients, Chef Yoshida Tetsu applies southern French technique to Ehime items at his Michelin-starred restaurant in Osaka.
