Narisawa in Tokyo's Aoyama runs innovative satoyama cuisine: foraged Japanese ingredients through European technique. Two Michelin stars plus a Green Star.
Tip: Closed Mondays and Sundays. Lunch is easier than dinner; book through Tableall six weeks ahead.
Address: 2-6-15 Minamiaoyama, Minato-ku, Tokyo 107-0062
Florilege in Tokyo's Azabudai Hills runs Hiroyasu Kawate's vegetable-led modern French tasting at a communal counter. Two Michelin stars, Asia's 50 Best 2026.
Tip: Closed Mondays and Tuesday lunch. Online bookings open one month ahead at 10:00 JST and fill within minutes.
Sazenka in Tokyo's Minami-Azabu was Japan's first three-star Chinese restaurant (2020). Chef Tomoya Kawada blends Chinese technique with kaiseki rhythm.
Tip: Closed Sundays. The renovated German ambassador's residence holds private rooms; book through byFood for English service.
Den in Tokyo's Jingumae is Zaiyu Hasegawa's modern kaiseki room, Asia's 50 Best No. 1 in 2022. The DFC fried chicken and donabe rice are the through-line.
Tip: Closed Sundays. Phone reservations only; the line opens at 10:00 JST and fills the same day.
Ginza Kyubey Honten has run an Edomae sushi counter since 1935 and invented the gunkan-maki seaweed-wrapped style. La Liste No. 2 worldwide in 2018.
Tip: Lunch omakase is the value play at half the dinner price. Counter only on the ground floor.
Sukiyabashi Jiro Honten in Tokyo's Ginza is the 10-seat counter from Jiro Dreams of Sushi. Son Yoshikazu Ono now runs the room; concierge bookings only since 2020.
Tip: The Ginza main shop no longer takes public bookings; the Roppongi branch (Takashi Ono) is the accessible relative, two stars in the 2026 guide.
Sushi Yoshitake in Tokyo's Ginza is Masahiro Yoshitake's eight-seat omakase counter; three Michelin stars 2012-2024, off the 2026 guide, Tabelog Sushi 100 holds.
Tip: Two seatings, six nights a week. Reserve through Tableall or Pocket Concierge eight weeks ahead.
