The wine guide to 7 Michelin star restaurants in Tokyo 2024
Enjoy the best of two worlds in Tokyo. We've found some restaurants that offer both Michelin's food recommendations and also Star Wine List's wine recommendations. It's a guarantee you're in for a special experience.
-
![]()
Phone: +81 03-5766-9500
Address: 2-chōme-26-4 Nishiazabu, Minato City
L’effervescence is the culmination of chef Shinobu Namae’s vision for sustainable gastronomy. In addition to its three Michelin stars, the restaurant also boasts a Green Star for its efforts to promote eco-conscious practices in the dining room as well as the kitchen. One of the pioneers behind the farm-to-table movement in Japan, Namae was among the first to display the names of the farmers, fishers, and purveyors that supply the restaurant with ingredients on the menu. The kitchen’s thoughtful and meticulous cooking highlights the best of the seasons. In winter, duck breast is roasted over a...
-
![]()
Phone: +81 3-5770-4236
Address: アーバンスタイル六本木三河台 B1F, 4-chōme-2−３５ Roppongi, Minato City
While there are numerous French-based restaurants in Tokyo, Restaurant Ryuzu, in the Roppongi district, stands out for their truly thoughtful philosophy. Here they sublimate traditional French technique using much less salt, butter and oil to achieve absolute transparency and pureness of the finest ingredients, with a wellness of the guest firmly in their mind. The gentle approach extends to interiors and table wares as well. Warmth of walnut, liveliness of flowers, soft touch of wooden cutleries is all carefully rendering magically comfortable dining room. The wine selection here is also a...
-
![]()
Phone: +81 03-5222-5810
Address: PACIFIC CENTURY PLACE MARUNOUCHI, ７階, 1-chōme-11-1 Marunouchi, Chiyoda City
One of Tokyo’s buzziest restaurants, Sezanne bagged its first Michelin star within months of opening in 2021 and gained a coveted second star in the 2023 red guide. British-born executive chef Daniel Calvert aims to merge the “timeless elegance” of a Parisian grand maison with the “open-minded lack of preciousness” that characterises the American approach to French cuisine he encountered during his tenure as sous chef at Per Se in New York. The seasonal menu is polished, precise, and technically astonishing: Riesling-poached foie gras with apricot and verbena sauce has the perfect buttery text...
-
![]()
Phone: +81 3-6721-0086
Address: エクレール乃木坂 関根ビル １F, 8-chōme-11−１９ Akasaka, Minato City
If you would like to enjoy the best Japanese “Kaiseki” tasting menu, with the knowledge and creativity of one of the best sommeliers in the country, Yasuhide Tobita, Nogizaka Shin is your choice. This 24-seats Japanese restaurant in the Nogizaka area will charm you deeply, successfully offering top quality food at a fairly reasonable price. Their food is firmly based on traditional techniques, but chef Shinji Ishida combinates them with contemporary ideas. Here they use much less sugar, salt and soy sauce than traditional recipes to enhance the natural flavour.
-
![]()
Phone: +81 3-6441-2682
Address: Ark Hills Sengokuyama Mori Tower 1F, 1-chōme-9-10 Roppongi, Minato City, Tokyo
L’Aube, a contemporary French restaurant located in Higashi Azabu, is the fruit of the talents from the trio of Chef Hideaki Imahashi, Pastry Chef Shoko Hirase and Sommelier Hiroshi Ishida. While they all can individually cast a serious magic, this trio always work as a perfect team. Their French based contemporary cuisine puts strong focus on expressing the beauty of Japanese seasonal greetings, often with a unique touch of oriental spices such as indigenous “Island” peppers from Okinawa and Arabic Dukkah. Quite interestingly, dessert here plays an equal role to the other parts. After th...
-
![]()
Phone: +81 03-6810-0655
Address: 1-chōme-2-1 Ōtemachi, Chiyoda City
Located on the 39th floor of Tokyo’s Four Seasons Otemachi hotel, Michelin-starred Est examines French cuisine through the lens of Japanese terroir. Ever since executive chef Guillaume Bracaval launched the restaurant in 2020, the two have taken a sustainability-driven, locavore approach in the kitchen, with 90 percent of the ingredients sourced domestically. Creamy soybean hummus is served instead of French butter, and Japanese honey and wasanbon are used to sweeten pastry chef Michele Abbatemarco’s artful desserts. Signatures such as soy milk flan, flavored with a broth made from vegetable t...
-
Phone: 03-6362-0555
Address: 2-chōme-7-12 Ginza, Chuo City
