New Two Stars for 2025 🌟🌟| Chef Kazuhito Motoyoshi reinvents tempura using liquid nitrogen, creating 'molecular tempura'. This scientific twist refines moisture control, texture, and flavour. Attention to coating, frying temperature, and serving heat brings out peak deliciousness. A fascinating evolution that sparks curiosity and reflects an endless pursuit of the ultimate taste.

New One Star for 2025 🌟| ‘Héritage by Kei Kobayashi’ is not just a name: The chef has made it his mission to honour and give thanks to the French culinary culture and pass it on to future generations through his eponymous restaurant. Venerable standards such as pâté en croûte, roast dovelet and vacherin are prepared in the traditional way but given a modern arrangement. Homage to the classics and the hospitality of the hotel combine to open new horizons in gastronomy.

New One Star for 2025 🌟 | ‘Primo Passo’ means ‘first step’. The chef, once at Quattro Passi in Naples, began his journey in Shintomicho. His goal: Italian cuisine with a Japanese twist, using dashi and local ingredients. The space features a coffered ceiling, mud walls, and a vertical menu. A series of small pasta dishes highlights a range of flavours.

New One Star for 2025 🌟 | The chef, a man of few words, focuses intently on his grill. He perfects each yakitori detail—charcoal, skewer assembly, and grilling. He uses game fowl for its texture and flavour, seasoning with salt, chicken fat, or vinegar. Skewers are paired with chicken-based snacks like cold breast and mincemeat potato salad. A procession of original, smoky dishes.

New One Star for 2025 🌟 | The restaurant name means ‘highest compliment’ or ‘apex’, reflecting its concept: peak cuisine atop a skyscraper. Its philosophy blends respect for French culinary culture, deep inquiry into Japanese ingredients, and focus on the present moment. Meat dishes form the core, with rice enhancing the experience. A spirit of experimentation, free from convention, lets guests truly savour the joy of food.

New One Star for 2025 🌟 | The themes are richness and flavour. Kombu kelp adds depth to soup stock and other ingredients, creating synergy. The chef focuses on Japanese foods, enhancing their creativity. The cuisine blends the ‘three harmonies’: seasonality, flavour balance, and gentleness. Dishes are colourful, flavours light. Traditional craftworks are used for serving and cutlery, expressing the culture of Japan.

New One Star for 2025 🌟 | The name honours the chef’s father, a kappo chef. After learning traditional techniques in Kyoto, he advanced in Tokyo. Rice is served at the perfect steaming point, and soup dishes respect the classics. Avoiding sashimi, he combines new and old on the menu, creating his own style. Temperature and aroma are key, with careful balance between hot and cold. The meal ends with fragrant oolong tea.

New One Star for 2025 🌟 | The chef aimed to create an old-school sushi restaurant. The no-nonsense name, bold sign, and wooden menu recall traditional sushi shops. The counter features a groove to prevent soy sauce spillage, inspired by his mentor. Sushi rice is slightly sour and generously portioned, with thick toppings like in the past. Tuna, a star topping, is served carefully in sets of three nigiri.

New One Star for 2025 🌟 | ‘Circular gastronomy’ from the chef of Mirazur in southern France. Prix fixe menus are based on four themes—roots, leaves, flowers, and fruits—celebrating nature’s cycles. The cuisine blends modern French with Japanese ingredients and Argentine influences like tapas and asado. Rooted in southern France and creatively blossoming, the chef has now flourished in Otemachi.

New One Star for 2025 🌟 | The name is French: saucer used as a verb, to pour sauce or to drizzle sauce on bread. The standard fare is what the chef terms ‘saucer’: freshly baked bread on one plate and a sauce on the other. Consommé drawn over a period of three days is a key ingredient. Morel mushrooms in spring and sweetfish in summer impart seasonal flavours. As an apprentice, the chef was appointed saucier, sauce master; his confidence shines in his work today.

New One Star for 2025 🌟 | The concept is a fusion of French cuisine with the bounty of Japanese foodstuffs. Meat is oven-roasted and smoked with straw; sauces are accented with bonito stock; and unripe pepper takes the place of black pepper. In the restaurant’s name, ‘haku’ suggests a pure feeling towards cooking, and ‘nei’ represents ‘meticulous’ work. Millefeuille de crêpes, a dessert crafted by patiently adding layer after layer, embodies that commitment.

New One Star for 2025 🌟 | ‘Muku’ means ‘immaculate; innocent; pure’. The white interior and focus on the natural flavours of ingredients define Tatsuki Mishima’s approach. From Shimane Prefecture, the chef learned about fish while working at a fishmonger’s, now sourcing crab, abalone, and rosy sea perch from the same shop, strengthening their bond. Takikomi-gohan is followed by somen noodles or curry to refine the palate. Tradition is preserved, but with a playful spirit.

New One Star for 2025 🌟 | New One Star for 2025 🌟 | Chef Koichi Katsumata selects fruit with care, visiting farms across Japan. Flavours shift with the seasons—citrus, mango, peach, fig, chestnut—and courses vary in fragrance, texture, and temperature, often with vegetables. Born in Yamanashi, under Mt. Fuji, the chef named his restaurant ‘Yama’ (‘mountain’). Like Japan’s varied landscapes, Yama shows that pure sweetness comes in many forms.

New One Star for 2025 🌟 | This intimate counter kappo showcases the chef’s skills gained during his apprenticeship. The omakase features sushi, soba, and other Japanese dishes. Graceful soups and sashimi are followed by steamed seafood sushi, ending with handmade 100% buckwheat soba. As a unique dessert, a rolled omelette crafted like sushi is served. A meal full of variety and charm.