<h3><span class="strongInContent">A sign of a restaurant that is &#8220;on the rise</span></h3>
<p>The Michelin Guide Tokyo 2025 was released on October 17, 2012 at the Westin Tokyo.</p>
<p>A total of 507 restaurants (64 new restaurants) were listed in the guide. The breakdown is as follows: 227 Selected Restaurants (41 new), 110 Bib Gourmands (13 new), 132 One-Star (10 new, 3 promoted), 26 Two Stars (1 promoted), 12 Three Stars (1 promoted), and 12 Michelin Green Stars (1 new).</p>
<p>With 170 starred restaurants in Tokyo, the city has remained the most starred city in the world ever since the Michelin Guide arrived in Japan in &#8217;07 with the Michelin Guide Tokyo 2008.</p>
<p>Tokyo alone is said to have over 100,000 restaurants. The ups and downs are also reflected in the Michelin Guide. While demotions and non-listed establishments are not introduced, new and promoted ones are made known. In Tokyo, one of the world&#8217;s largest gastronomic cities, restaurants that are new to the Michelin Guide or that have earned a better rating are particularly active.</p>
<p>Among the new restaurants and those that have been promoted, we would like to introduce some of the most noteworthy ones, along with their approximate prices per customer for dinner (the restaurant names are based on the &#8220;Michelin Guide Tokyo 2025&#8221;).</p>
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<h3><span class="strongInContent"> (The restaurant names are based on the Michelin Guide Tokyo 2025.) There are also yakitori (grilled chicken) and handmade pasta restaurants!　Selected Restaurants&#8221; recommended by the researcher</span></h3>
<p>Selected Restaurants&#8221; are restaurants that do not have a star and are not Bib Gourmand restaurants, but that the inspectors of the Michelin Guide are eager to introduce. There are 41 new restaurants this year.</p>
<p><span class="strongInContent">Chez Ino</span> &#8221; (estimated dinner price of 30,000 yen and up) is a well-known grand maison, while <span class="strongInContent">&#8220;L&#8217;Odorant Minornakidin</span> &#8221; (30,000 yen and up) offers authentic French cuisine. <span class="strongInContent">Jeffrey&#8221;</span> (from 20,000 yen) by Tsubasa Jinnai, who has honed his skills at famous French restaurants, and <span class="strongInContent">&#8220;Mood</span> &#8221; (from 20,000 yen) by Ugo Pere-Galix, who also trained at &#8220;Kikunoi Honten&#8221;, are restaurants with a new sensibility.</p>
<p>Kei Kobayashi, the first Asian chef to win three stars in France, has created <span class="strongInContent">&#8220;Kay Collection Paris&#8221;</span> (from 20,000 yen) in Toranomon Hills Station Tower and <span class="strongInContent">&#8220;Esprit Se Kay GINZA</span> &#8221; (from 20,000 yen) in Toraya Ginza Building. Both of these restaurants mainly serve a la carte dishes. <span class="strongInContent">Le Pristine Tokyo&#8221;</span> (from 30,000 yen) at Hotel Toranomon Hills is a hot restaurant produced by three-star chef Sergio Herman.</p>
<p>There are also a number of well-received Italian restaurants, such as <span class="strongInContent">Depths Brianza</span> (from 20,000 yen), where chef Yoshiyuki Okuno, owner of the Brianza Group, personally serves in the kitchen, and <span class="strongInContent">Orquestra</span> (from 20,000 yen), where handmade pasta and main dishes cooked over a live fire shine.</p>
<p>There are also a number of well-received Italian restaurants, including <span class="strongInContent">&#8220;YAKITORI Burns</span> &#8221; (from 10,000 yen), which incorporates French flavors; <span class="strongInContent">&#8220;Shirogane Core&#8221;</span> (from 15,000 yen), <span class="strongInContent">which</span> combines the current trend of short courses with a la carte items; <span class="strongInContent">&#8220;Chinese Cuisine Huakaubou&#8221;</span> (from 15,000 yen), where the elaborate &#8220;colorful appetizer platter&#8221; is a real treat; and &#8221; <span class="strongInContent">Sakae&#8221;</span> (from 10,000 yen), which serves a wide variety of dishes. <span class="strongInContent">Sukiyaki Asahi&#8221;</span> (from 20,000 yen), where you can enjoy Sakaeya&#8217;s Omi beef in sukiyaki for the first time, and <span class="strongInContent">&#8220;Sushi Restaurant Yamato&#8221;</span> (from 30,000 yen) by Yamato Yasui, who studied at the famous restaurant &#8220;Nihonbashi-Kakigaracho-Ogakushi-cho&#8221;.</p>
<figure id="attachment_396856" class="wp-caption alignnone" style="width: 1800px;" aria-describedby="caption-attachment-396856"><a href="#" data-ident_hash="7d047afa"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2024/10/bcdc39b7bc4cb864857224eaecbe534b.jpg" alt=""></a><figcaption id="caption-attachment-396856" class="wp-caption-text">Jeffrey&#8217;s (Kagurazaka)/Kinmeidai (sea bream) with spring cabbage: Soup based on sea bream broth is full of flavor.</figcaption></figure>
<figure id="attachment_396857" class="wp-caption alignnone" style="width: 3000px;" aria-describedby="caption-attachment-396857"><a href="#" data-ident_hash="139adb0a"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2024/10/7393a29b05530aa8a129a68884276fcd.jpg" alt=""></a><figcaption id="caption-attachment-396857" class="wp-caption-text">Hugo&#8217;s favorite ingredient, hamo (Japanese conger eel), is served in a dish with lemon thyme and dill. The aroma of lemon thyme and dill tickles your nostrils.</figcaption></figure>
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<figure id="attachment_396858" class="wp-caption alignnone" style="width: 1800px;" aria-describedby="caption-attachment-396858"><a href="#" data-ident_hash="6dedb858"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2024/10/fea4af94099c9ead3a9d69d3c403ef57.jpg" alt=""></a><figcaption id="caption-attachment-396858" class="wp-caption-text">Depths Brianza (Roppongi 1-chome) / Bolognese] Powerful minced gibier meat and mozzarella from buffalo are well mixed with the pasta.</figcaption></figure>
<figure id="attachment_396859" class="wp-caption alignnone" style="width: 1800px;" aria-describedby="caption-attachment-396859"><a href="#" data-ident_hash="864e4234"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2024/10/2ce50629f01fa4fdaa085d367ef0512a.jpg" alt=""></a><figcaption id="caption-attachment-396859" class="wp-caption-text">YAKITORI Burns (Roppongi): Asparagus rolls are made with the sweetness of asparagus, and the texture is crispy and crunchy.</figcaption></figure>
<figure id="attachment_396860" class="wp-caption alignnone" style="width: 1659px;" aria-describedby="caption-attachment-396860"><a href="#" data-ident_hash="b0021160"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2024/10/4b1622a1f569fa9dfec34ce05070c866.jpg" alt=""></a><figcaption id="caption-attachment-396860" class="wp-caption-text">Chinese-style restaurant Huaqiu Bao (Sengakuji): 14 different kinds of appetizers on one plate, including flavorful Yodaregori chicken, octopus flavored with a delicate jasmine tea, and spring rolls with young sweetfish and sheep&#8217;s cheese.</figcaption></figure>
<div data-friday-nextpage-lead="Standing Sushi&quot; and &quot;Deep Fried Food&quot;!"></div>
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<h3><span class="strongInContent">Bib Gourmand&#8221; also features &#8220;standing sushi&#8221; and &#8220;fried food</span></h3>
<p>In the &#8220;Bib Gourmand&#8221; category, which offers satisfaction beyond price, 13 restaurants are new. Five French restaurants, two sushi restaurants, one Italian restaurant, one Japanese restaurant, one tonkatsu restaurant, and three ramen restaurants.</p>
<p><span class="strongInContent">Nougat&#8221;</span> (from 10,000 yen) offers a variety of French regional dishes ordered a la carte and shared, and has a wide selection of wines. <span class="strongInContent">Sushi Sukawa</span> (from 8,000 yen) is an easy-to-use restaurant where you can order only one piece of <span class="strongInContent">sushi</span> at a time, and <span class="strongInContent">Audace</span> (from 10,000 yen) is an Italian restaurant where guests gather at large tables for a fun time. The restaurant offers a variety of short courses, making it very flexible, and <span class="strongInContent">&#8220;Fry House&#8221;</span> (from 8,000 yen) offers a course of freshly fried fries.</p>
<figure id="attachment_396861" class="wp-caption alignnone" style="width: 1383px;" aria-describedby="caption-attachment-396861"><a href="#" data-ident_hash="3ae37253"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2024/10/1a26abf21ba2fbf621144da113726e4a.jpg" alt=""></a><figcaption id="caption-attachment-396861" class="wp-caption-text">Nuga (Higashi-Ginza) / Roasted Sharan Duck] The richly flavored Sharan duck is crisped tightly at the skin and delicately cooked at the meaty part.</figcaption></figure>
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<h3><span class="strongInContent"> The drama of &#8220;new&#8221; and &#8220;promoted&#8221; starred restaurants is also a part of &#8230;&#8230;</span></h3>
<p>There are 13 new and promoted &#8220;one-star&#8221; restaurants, including 5 French, 3 Japanese, 1 Italian, 1 Yakitori, 1 Sushi, 1 Contemporary, and 1 Creative. Creative is a newly established cuisine category, which includes the dessert restaurant <span class="strongInContent">Yama</span> (from 20,000 yen).</p>
<p>The Ritz-Carlton Tokyo&#8217;s <span class="strongInContent">&#8220;Elitage by Kay Kobayashi</span> &#8221; (from 30,000 yen) is produced by Kei Kobayashi, with Teruki Murashima as chef. The restaurant also serves gibier, which is unusual for a Japanese hotel restaurant, and shows respect for French culture.</p>
<p>Keita Kitamura&#8217;s <span class="strongInContent">&#8220;Apotheose&#8221;</span> (from 40,000 yen), which won a star in Paris, is a light French dish that makes the most of its ingredients. At <span class="strongInContent">&#8220;Sucre</span> &#8221; (from 40,000 yen), produced by three-star French chef Mauro Colagreco and headed by Yuhei Miyamoto, diners can experience unknown tastes. Kazuma Gunji&#8217;s <span class="strongInContent">&#8220;Saucé&#8221;</span> (20,000 yen and up), which means &#8220;sauce to be wiped off&#8221; in French, features a sauce that makes you want to dip it in bread and eat it.</p>
<p>French cuisine is on the rise, but Japanese cuisine is also gaining a reputation as a one-star restaurant. <span class="strongInContent">Kappo Muroi</span> (from 50,000 yen), which moved from Ginza to Nogizaka, offers a great selection of Champagne and Burgundy. Tatsumi Mishima of <span class="strongInContent">Higashiyama Mukunin</span> (from 20,000 yen) has a unique background as a machine builder turned chef, and he has created a unique menu that includes dishes such as &#8220;Tuna Toro Taku Ohagi&#8221; and &#8220;Supon Ramen. The menu includes &#8220;Tuna Toro Taku Ohagi&#8221; and &#8220;Supon Ramen&#8221;.</p>
<figure id="attachment_396862" class="wp-caption alignnone" style="width: 1800px;" aria-describedby="caption-attachment-396862"><a href="#" data-ident_hash="e30e35bf"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2024/10/540f8bb37e75b34035dbc0aecedeccee.jpg" alt=""></a><figcaption id="caption-attachment-396862" class="wp-caption-text">Beet Caviar&#8221; is one of Mauro&#8217;s signature dishes, evoking his roots between the mountains, fields, and the sea.</figcaption></figure>
<figure id="attachment_396863" class="wp-caption alignnone" style="width: 2469px;" aria-describedby="caption-attachment-396863"><a href="#" data-ident_hash="f15b12c1"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2024/10/120cc7b2330b1b18c1855f1e1820f2a9.jpg" alt=""></a><figcaption id="caption-attachment-396863" class="wp-caption-text">The dish consists of tuna toro-taku and vinegared rice wrapped in nori seaweed with wasabi added by the chef himself.</figcaption></figure>
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<p><span class="strongInContent">Tempura Motoyoshi</span> (30,000 yen and up) has been promoted to the &#8220;two-star&#8221; category. The restaurant&#8217;s &#8220;molecular tempura&#8221; using liquid nitrogen is highly acclaimed.</p>
<p>The newly promoted three-star restaurant is <span class="strongInContent">Cesan</span> (from 60,000 yen) at the Four Seasons Hotel Marunouchi Tokyo. It is the first hotel restaurant in Tokyo to be awarded three stars. This is a great accomplishment, as Tokyo tends to be very strict in its evaluation of hotel restaurants. Daniel Calvert is the executive chef of the hotel, and his creative and consistent cuisine is appealing. Since Daniel assumed his current position in 2008, the hotel has risen from one star in the 2022 edition to two stars in the 2023 edition, finally reaching the pinnacle of its category. It is now one of the world&#8217;s leading restaurants, having won first place in this year&#8217;s Asia&#8217;s 50 Best Restaurants. The restaurant&#8217;s innovative cuisine, such as the &#8220;Shanghai Crab and White Truffle Course&#8221; (101,200 yen), which perfectly combines Shanghai crab and white truffle, is a must-see.</p>
<figure id="attachment_396864" class="wp-caption alignnone" style="width: 1800px;" aria-describedby="caption-attachment-396864"><a href="#" data-ident_hash="ef0c6769"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2024/10/fad1f46c6278aab9953d8c25b68ccf92.jpg" alt=""></a><figcaption id="caption-attachment-396864" class="wp-caption-text">Cesan (Kyobashi) / Shanghai crab congee with Aruba white truffle] An ambitious dish that is congee-style, inspired by scrambled eggs with Shanghai crab, and generously shaved with white truffles.</figcaption></figure>
<p>There are more than 500 restaurants listed in the &#8220;Michelin Guide Tokyo 2025&#8221;. If you are wondering where to visit, we recommend that you select a restaurant that is new or has been promoted to the top of the list.</p>
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<p><a href="https://news.yahoo.co.jp/expert/authors/toryu" target="_blank" rel="noopener"> Click here for <span class="strongInContent">&#8220;Ryu Azuma&#8217;s Column</span></a></p>
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 Born in Taiwan in 1976. Winner of TV Tokyo's "TV Champion" in 2002 and 2007. He loves cooking, sweets, and alcohol, with a focus on fine dining and hotel gourmet cuisine. He writes easy-to-understand articles with his unique perspective on everything from inflammatory incidents to gastronomy and trends, and from the state of food to issues facing restaurants. He is also a judge, lecturer, producer, and consultant.

 Dong Long

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