Sézanne

Roots

• Tokyo, Japan

Located on the seventh floor of the Four Seasons Hotel Tokyo at Marunouchi, Sézanne presents a modern interpretation of French cuisine with classical roots. Chef Daniel Calvert draws upon his experiences in London, New York, Paris and Hong Kong to create a tasting menu that elevates the culinary cultures of each city. Sézanne's cuisine incorporates French ingredients like foie gras and vin jaune with Japanese influences such as soy sauce and sake lees. The restaurant's elegant ambiance was designed by André Fu, a leading architect from Hong Kong. Sézanne has been awarded three Michelin stars in the MICHELIN Guide Tokyo 2025.

Kohaku

Roots

• Tokyo, Japan

Kohaku, located in Tokyo's Kagurazaka district, offers a modern take on Japanese cuisine. Chef Koji Koizumi, once the youngest chef in Japan to hold three Michelin stars, masterfully blends tradition with innovation. Eschewing genre constraints, Koizumi's cooking incorporates unexpected ingredients, such as truffles and caviar, to amplify the impact of his dishes. The restaurant has earned three Michelin stars for its exceptional cuisine. Koizumi constantly refines his offerings, pursuing the new while respecting the foundations of Japanese gastronomy. The tasting menu showcases delicate creations with subtly layered flavors, capturing the sensibility of the age. The dining room features light wood and offers counter seating, allowing guests to witness the chefs' artistry firsthand.

L'OSIER

Roots

• Tokyo, Japan

L'OSIER, a Ginza institution since 1973, embodies Shiseido's mission to create beauty and wellness through exceptional dining. The restaurant's name, meaning "The Willow," pays homage to the willow trees that once symbolized Ginza, a subtle nod to its origins. After a period of refurbishment, L'OSIER reopened, continuing to innovate under chef Olivier Chaignon, who cultivates relationships with producers nationwide to craft cutting-edge French cuisine. L'OSIER has earned three Michelin stars, a testament to its consistent excellence. Guests can anticipate a world-renowned tasting menu experience within its luxurious and beautifully decorated interior, where the dishes are not only flavorful but also presented as works of art.

Ginza Shinohara

Roots

• Tokyo, Japan

Ginza Shinohara offers a refined kaiseki experience in the heart of Tokyo's Ginza district. Originally located in Shiga Prefecture, chef Takemasa Shinohara relocated to Tokyo, enhancing its reputation and accessibility. The restaurant currently holds two Michelin stars, a testament to its culinary excellence. Shinohara's cuisine reflects a deep connection to Japanese traditions, showcasing seasonal flavors with meticulous attention to detail. The tasting menu highlights the chef's journey, blending the elegance of Japanese cuisine with nostalgic country cooking techniques. The ambiance is intimate, providing a serene backdrop for a memorable dining experience.

Sazenka

Roots

• Tokyo, Japan

Tucked away behind swaying bamboo in Tokyo's international district, Minami Azabu, Sazenka occupies a remodeled diplomatic estate evoking a classic Chinese teahouse. Here, chef Tomoya Kawada, a disciple of both Japanese 'water' and Chinese 'fire' cooking philosophies, masterfully conveys Japanese spirit through Chinese technique. Kawada's culinary approach, known as *wakon-kansai*, elevates Chinese cuisine with Japanese sensibilities. The restaurant earned its first two Michelin stars in 2017 and currently holds three Michelin stars. The tasting menu reflects this fusion, exemplified by dishes where green pheasant soup is enriched with Jinhua ham, reminiscent of traditional Japanese soups. Pigeon breast is smoked over straw and grilled over charcoal, while the thigh is crisply fried, showcasing the harmonious blend of cultures.

Kanda

Roots

• Tokyo, Japan

Kanda, located in Tokyo's exclusive Moto-Azabu neighborhood, offers a refined kaiseki experience with a contemporary twist. Hiroyuki Kanda's eponymous restaurant is inspired by the Japanese hospitality of the tea ceremony, showcasing Japanese culture through creativity and surprises. The intimate setting features counter seating, allowing guests a close view of the kitchen's artistry. Kanda has maintained an impressive record, holding three Michelin stars since the first edition of the Michelin Guide Tokyo. Chef Kanda meticulously plans each day's tasting menu, selecting the freshest seasonal ingredients that morning. The restaurant's interior was crafted with the assistance of contemporary artist Hiroshi Sugimoto.

L'Effervescence

Roots

• Tokyo, Japan

L'Effervescence, a serene escape from Tokyo's vibrant streets, embodies chef Shinobu Namae's vision of connecting nature and people through innovative French cuisine with subtle Japanese influences. Namae, who honed his skills at Michel Bras Tokyo and The Fat Duck, visits producers, explores the ocean, and hikes through fields to deepen his understanding of ingredients. This dedication is reflected in the tasting menu, where each dish tells a story of the earth's bounty and natural cycles. The restaurant's commitment to sustainability and culinary excellence has earned it three Michelin stars. The dining room exudes tranquility, offering views of a small garden, creating an intimate atmosphere.

Quintessence

Roots

• Tokyo, Japan

Quintessence, a celebrated French restaurant in Tokyo, has maintained an impressive three Michelin stars since 2008. Chef Shuzo Kishida, drawing from his experience at L'Astrance in Paris, emphasizes three core principles: ingredients, flame, and seasoning. Kishida's dedication extends beyond the kitchen; he ensures his constant presence, reflecting a commitment to quality. Located in Shinagawa, the restaurant offers only one tasting menu, highlighting the freshest seasonal ingredients. Kishida's culinary philosophy involves constant refinement and accumulated experience, resulting in innovative dishes. A signature offering since its opening, the goat's-milk bavarois exemplifies this dedication. Quintessence is not only a dining destination but also a training ground, with chef Kishida taking pride in nurturing the next generation of culinary talent.

Azabu Kadowaki

Roots

• Tokyo, Japan

Azabu Kadowaki, discreetly located in Tokyo's Azabu Juban neighborhood, offers a refined Japanese culinary experience. Chef Toshiya Kadowaki believes the customer is the teacher, and his cuisine reflects a dedication to making people happy. The intimate setting features six counter seats providing a front-row view of the chef at work, along with private rooms for a more secluded experience. Azabu Kadowaki earned three Michelin stars in the 2020 Tokyo guide and maintains this prestigious rating as of 2025. Kadowaki blends Western ingredients with traditional Japanese techniques, resulting in unique dishes. The restaurant is known for its signature truffle rice, incorporating unconventional mushrooms to create a dish synonymous with the restaurant's innovative spirit.

RyuGin

Roots

• Tokyo, Japan

Located steps from the Imperial Palace in Tokyo, RyuGin offers a refined exploration of Japanese cuisine. Chef Seiji Yamamoto expresses a deep respect for the spirituality of Japanese ingredients, innovating from a clear theoretical perspective. The name RyuGin derives from the proverb "When the dragon sings, clouds form," and Yamamoto leads a Japanese culinary movement for a new age. The restaurant earned two Michelin stars in 2007 and was upgraded to three Michelin stars in November 2011, a rating it has maintained since. RyuGin relocated to the Tokyo Midtown Hibiya building in August 2018, where diners can experience the blessings of the season through an exquisite tasting menu.

Joël Robuchon

Roots

• Tokyo, Japan

Joël Robuchon in Tokyo offers an exceptional French dining experience within a meticulously reconstructed French château in Ebisu. The restaurant has earned three Michelin stars, a testament to its culinary excellence and innovative dishes. Adorned with Baccarat chandeliers and Swarovski crystals, the opulent ambiance sets the stage for a memorable evening. Chef Kenichiro Sekiya, a recipient of the prestigious Meilleurs Ouvriers de France (MOF) title, helms the kitchen, shaping the future of Japan's culinary landscape with creations inspired by his mentor, Joël Robuchon. The tasting menu presents a procession of dishes, each a work of art, complemented by a selection of breads and desserts presented on a trolley.