Myojaku awarded Three MICHELIN Stars in the 2026 restaurant selection of The MICHELIN Guide Tokyo

• 3 establishments newly receive Two MICHELIN Stars

• 14 restaurants newly gain One MICHELIN Star and 1 see its commitments towards an ecofriendlier approach to gastronomy rewarded with the MICHELIN Green Star

• 16 new Bib Gourmand and 38 new Selected restaurants

Michelin is pleased to present the 2026 restaurant selection of The MICHELIN Guide Tokyo. Famous as the city with the highest number of MICHELIN-Starred restaurants worldwide, Tokyo has continuously expanded its selection since the Guide’s launch in 2007. This year, no fewer than 18 restaurants have been newly recognized with MICHELIN Stars — among them, Myojaku, which has been awarded the prestigious Three MICHELIN Stars.

A city where modernity and tradition coexist, Japan’s capital stretches from Tokyo Bay to the western mountains, offering both exceptional seafood and land-based products. While local markets and historic neighborhoods safeguard culinary traditions, international influences continue to enrich and shape its vibrant dining culture.

Tokyo is a city where centuries-old culinary traditions meet bold innovation. From sushi crafted with the precision of Edo-style techniques, to kaiseki meals that celebrate seasonal Japanese ingredients, and restaurants reimagining international cuisines with local flavors, this year’s selection, once again, captures the city’s extraordinary range. With the highest number of MICHELIN-Starred restaurants worldwide, Tokyo continues to inspire diners with its mastery, creativity, and inspiring practices.

Gwendal Poullennec

International Director of the MICHELIN Guides

Myojaku receives Three MICHELIN Stars

After gaining experience in several restaurants in Kyoto and Tokushima, chef Hidetoshi Nakamura served as head chef at a One MICHELIN Star restaurant in Tokyo for 11 years. In 2022, he opened Myojaku, which earned Two MICHELIN Stars in the 2023 Tokyo Guide and now ascends to the Guide’s highest distinction. The chef’s cuisine is both harmonious and pure, capturing each ingredient’s essence with pristine submarine spring water drawn from deep beneath the ocean floor.

Together with the restaurants maintaining their distinction, Tokyo now boasts 12 restaurants with Three MICHELIN Stars.

Three restaurants newly awarded Two MICHELIN Stars

Illustrating the continuous progression of Tokyo’s culinary scene, three restaurants recognized with One MICHELIN Star in last year’s selection are promoted to Two Stars this year. Nishiazabu Sushi Shin has held One Star since the first edition of the Tokyo Guide. The restaurant is celebrated for its traditional sushi-making, high-quality seafood, and the perfect harmony of prime-cut fish and vinegared rice. Hakuun – whose name ‘Hakuun’ is a Zen term denoting a spirit of flowing freely without worldly attachment – approaches Japanese cuisine with flexibility and creativity, demonstrating originality in ingredient combinations and preparations. Ensui emphasizes the use of dashi and charcoal grilling, with a team that shows curiosity and individuality in everything from ingredient selection to cooking processes.

With these new additions, and together with the establishments maintaining their distinction, Tokyo now counts 26 restaurants with Two MICHELIN Stars.

14 restaurants newly receive One MICHELIN Star

Among the 122 restaurants listed with One MICHELIN Star in the 2026 selection, 14 receive a first Star this year. These establishments reflect a rich diversity of culinary influences.

For example, EWIG shines a spotlight on Austrian cuisine in Tokyo, serving dishes inspired by classics such as apfelstrudel and sachertorte, often reinterpreted with seasonal Japanese ingredients. Sassa delivers a kaiseki experience with the precision of a sushi chef, presenting each course masterfully in front of guests at the counter. KHAO is an ode to Thai gastronomy, offering a menu where Thai cuisine is interpreted through the lens of Japanese ingredients. La Gloire embodies the essence of French gastronomy, honoring French traditions while introducing modern twists to classic preparations. KIBUN, led by a French-born chef trained in Kyoto, blends French and Japanese culinary cultures with particular attention to sauces that beautifully elevate each dish.

TROIS VISAGES sees its mindful commitment towards an ecofriendlier gastronomy rewarded with the MICHELIN Green Star

The MICHELIN Green Star rewards the inspiring visions of groundbreaking restaurants that are committed to develop mindful initiatives in order to rethink and reduce their impact, while claiming for a strong gastronomic transition. This year, TROIS VISAGES joins the list, making it the 13th Green Star restaurant in Tokyo — once again positioning the city as the world leader in MICHELIN Green Star distinctions.

TROIS VISAGES sources all of its ingredients from Japan and goes a step further by cultivating vegetables and herbs in its own garden, using sustainable farming methods to embody a vision of mindful and eco-conscious gastronomy.

16 eateries join Tokyo’s Bib Gourmand selection of affordable restaurants

Introduced in 1997, the Bib Gourmand distinction recognizes restaurants in the MICHELIN Guide that offer high-quality food at moderate prices. These establishments span a wide range of cuisines, inviting diners to enjoy well-crafted meals without exceeding their budget.

This year’s Bib Gourmand selection features a total of 114 restaurants, with 16 new additions. Among them, Night Market becomes the first restaurant in Japan offering Southeast Asian cuisine to receive this distinction. Inspired by travel experiences, the chef recreates the atmosphere of bustling night market stalls, reinterpreting traditional recipes from across the region with Japanese ingredients.

Other newcomers include Sobakappo Nagano and Teuchisoba Jiyusan, which both serve hand-crafted soba noodles made entirely from buckwheat, celebrated for their delicate texture and deep flavor.

These 16 new Bib Gourmand establishments showcase many local specialties as well, including tonkatsu, freshwater eel, ramen, yoshoku, and yakitori — all at accessible prices.

38 establishments are newly added to the Selected Restaurant category

Complementing the Starred and Bib Gourmand distinctions, the MICHELIN Guide also features 252 Selected Restaurants — including 38 new additions this year — recommended by the MICHELIN Guide Inspectors for their quality cuisine.

While Japanese and French cuisines remain predominant in this category, a wide variety of culinary traditions are also represented, highlighting, for example, the gastronomic heritages of China, Korea, and Italy.

One notable trend is the rise of elaborate dessert courses. Kukuku offers a pairing menu of wagashi (traditional Japanese sweets) and Japanese teas, while VERT creates refined sweets from locally sourced fruits paired with sencha, hojicha, and Japanese black tea, with fruit yokan as their specialty.

Other establishments highlight traditional Japanese techniques such as sushi, tempura, yakitori, eel, and kappo. Noda is recognized for its contemporary Japanese cuisine, presenting seasonal dishes with a modern approach, while Ginza Sushi Ichidai Yugo offers precise sushi in the traditional Edo style. At Unagi Tokito, gourmets can enjoy grilled freshwater eel in a simple and casual setting.

Altogether, the “Selected Restaurant” category reflects a mix of traditional Japanese styles alongside international and experimental influences, showcasing Tokyo as a cosmopolitan city with an unparalleled diversity of dining options.

Three MICHELIN Special Awards

The MICHELIN Guide’s Tokyo selection not only highlights the city’s unparalleled culinary diversity, but also honors individual talents with Special Awards that celebrate dedication, passion and excellence.

The MICHELIN Mentor Chef Award is presented to Kanejiro Kanemoto of Nodaiwa Azabu Iikura Honten. As the fifth-generation owner, Chef Kanemoto, aged 97, is recognized as the world’s oldest chef still active in a MICHELIN-Starred restaurant. Today, he is dedicated to teaching his son and grandson — the sixth and seventh generations of the family tradition — making him an enduring model of dedication and passion.

The 2026 MICHELIN Service Award goes to Yasuyo Kumagae of the Chinese restaurant Piao-Xiang. Supporting Chef Igeta, Kumagae ensures every detail of the dining experience is cared for, from the atmosphere to the comfort of guests. She has deepened her knowledge of Sichuan cuisine and culture, offering fluent explanations of the dishes while conveying the chef’s passion and culinary intentions — qualities that make her a deserving recipient of the Service Award.

Finally, the MICHELIN Sommelier Award is presented to Tsuyoshi Nakamura of MANOIR, a newly awarded One MICHELIN Star French restaurant. Inspired by formative food experiences during his childhood, Nakamura initially aspired to become a chef before turning to the art of wine. Over his career, he has served as sommelier and manager at many establishments before opening MANOIR, where he now specializes in French wines, upholding the tradition of pairing them with French cuisine. By selecting wines based on guests’ preferences and enriching the experience with his skillful storytelling, Nakamura demonstrates the excellence that earns him this year’s Sommelier Award.

The MICHELIN Guide Tokyo 2026 selection in numbers :

Total 526 restaurants 

Three MICHELIN Stars : 12 restaurants - 1 newly added

Two MICHELIN Stars : 26 restaurants - 3 newly added

One MICHELIN Star : 122 restaurants - 14 newly added

Bib Gourmand : 114 restaurants - 16 newly added

MICHELIN Selected 252 restaurants - 38 newly added

MICHELIN Green Star : 13 restaurants

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