16 Red Stars across Japan – the latest from our three ambassadors

By Rachel Fellows

Published 22-January-2026

News / Japan

We’ve had updates from our three brilliant ambassadors in Japan. Journalist Melinda Joe (Tokyo), and sommeliers Kei Tashiro (Osaka) and Wataru Iwata (Kyoto) have each given us a new set of Red Stars, boosting our guides to all three cities – perfect if you’re planning your next trip.

As we invite sommelier teams across Japan to enter our wine list awards, we are also updating our Red Star guides to the country with 16 new Red Stars spread across Tokyo, Osaka and Kyoto.

Wataru Iwata is busy preparing for the Best Sommelier of the World competition this coming autumn, in Lisbon. He lives in central Kyoto, which he says is “really exciting for seeking out wine bars and restaurants!”

Meanwhile, Kei Tashiro resides “in the heart of Osaka – a paradise for wine lovers” from both a hospitality and retail perspective, and also very convenient for travelling to nearby Kyoto, Hyogo, and Nara. Kei’s looking forward to a large trade tasting that he’s organising, in March.

And we asked Melinda Joe what she’s up to, who told us: “OMG what am I not working on right now?!

“Apart from my work as a journalist, I'm contributing to a booklet with a wonderful ryokan (traditional inn) in Ishikawa Prefecture called Beniya Mukayu, a Relais & Chateaux property. And I'm consulting for boutique travel companies to create gastronomy-focused itineraries for a few cities around Japan.”

What does the wine scene look like in each city? Read the latest from our ambassadors, below and explore our updated wine guides.

How would you describe the wine scene in your city right now?

Tokyo: “Both retail and on-premise, the focus right now is on value. People are drinking well but being thoughtful about what they spend.”

Kyoto: “It has been very energetic for the last couple of years just after COVID. So many new venues are coming up.”

Osaka: “Not only in Osaka but throughout Japan, I’m concerned that domestic consumption of imported wines is declining due to the severe impact of the weak JPY. However, for overseas customers, this presents a tremendous opportunity to enjoy truly great wines in optimal condition at lower prices. Please take this opportunity to plan your trip to Japan!”

What are the most popular wine styles you’re noticing across wine lists?

Tokyo: “Natural wine continues to have a strong presence – interestingly, I notice more orange wines than rosé these days. But across restaurant lists, France and Italy still dominate. Due to the high prices of Burgundy wines, though, there’s more interest in grapes like Nebbiolo and Spätburgunder.”

Kyoto: “Definitely ‘natural wines’ are still booming in Kyoto. At the same time, I think consumers now pay attention to indigenous grapes such as Poulsard, Nerello Mascalese and Xinomavro. But still classic wines such as Burgundy and Champagne are consumed mostly in Kyoto.”

Osaka: “People have always loved Champagne and Burgundy, but with recent price hikes, all but the most dedicated enthusiasts have embarked on a journey to discover alternative wines. Particular attention is being paid to wines made from each region’s indigenous grape varieties.”

How does your city stand out for wine compared to the rest of Japan?

Tokyo: “Diversity, without question. And a real focus on pairing – sommeliers here take the relationship between food and wine seriously.”

Kyoto: “The Kyoto city, itself, is such a small city compared to Tokyo and Osaka, so each venue is relatively small, but each one is really unique and deserves to be checked out!”

Osaka: “Osaka, also a wine-producing region, consumes more Japanese wine than other urban areas. Moreover, the character of Osaka’s people differs greatly from elsewhere; they are exceptionally kind and friendly. No matter which diner or bar you visit, you won’t feel cramped or lonely because they will share fine wine time with you.”

Do you have any pet hates on wine lists or in wine service?

Tokyo: “Overpriced by-the-glass pours, and somms who don’t listen – or worse, assume my male companion will be making the wine choices. On the flip side, I love places that offer a wide by-the-glass selection, as I like to pair different wines with each course.”

Kyoto: “I do not have particular pet hates on a wine list, but I personally do not like a sommelier pouring wine from the bottle without asking to do so!”

Osaka: “Disorganised lists, lists without vintage information, mechanical service.”

What do you expect to see from wine lists going further into 2026 – any predictions?

Tokyo: “More non-alcoholic options on serious lists, and growing interest in Japanese wines.”

Kyoto: “Probably some small RM [Récoltant-Manipulant] Champagne.”

Osaka: “I anticipate that each restaurant or bar’s distinctive wine selection will come to the forefront. Rather than lists featuring only well-known, famous wines, the culture will shift toward sommeliers sharing their actual experiences with customers.”