All 18 new restaurants

On September 25, the 19th edition of “Michelin Guide” was released. The biggest winner is Myojaku, which joins the ranks of three-star restaurants. The two-star status was awarded Nishiazabu Sushi Shin, Hakuun and Ensui, while 14 new restaurants received a Michelin star.

Restaurant promoted to three Michelin stars

©myojaku

myojaku

Hidetoshi nakamura embodies harmony and purity in Myojaku’s cuisine, using minimal seasoning, instead relying on the original submarine spring water to capture the delicate nature of its ingredients. This elegant, simple approach connects mountains and seas well, which reminds one of the grand and profound connections between humans and the natural world.

Promoted to Michelin star restaurant

Provided by Omakase

Nishiazabu Sushi Tibia

Shintaro Suzuki of Nishiazabu Sushi Shin is the owner of Nigiri form. His hands practice grace, balance the fish and grab the rice. He also intended to apply mustard with a focus. He uses a knife to make hidden cuts to ensure the highest flavor and ideal temperature. In his hands, smooth, flowing movements-the simplicity perfected by daily repetition-captured nature nigirizushi.

© for search

search

Hakuun draws its name from Zen terminology “White Cloud”, providing a flexible and irrelevant way to Japanese cooking. This restaurant emphasizes the perfect aroma and temperature, which is evident in preparing freshly shaved Bonito and Drawn Dashi. From perfectly unified Wanmono to original, skillfully crafted charcoal grilled beef and game, Hakuun celebrates tradition while encouraging culinary evolution.

©Ensui

Versui

Ensui, meaning “flame and water,” pays tribute to two basic starting points of Japanese cuisine: Charcoal Flame and Dashi. The Housing Specialty is a stew built on a rich stock made of aging Kombu, premium Bonito and Kagoshima Water. The chef’s superb touch weaves broth and ingredients into harmony, completing the theme by injecting the dishes into a subtle aroma of charcoal. This cooking is an expression of the chef’s personal journey, and it is a driving force for the relentless pursuit of the best ingredients.

A new addition to a Michelin star

Provided by Michelin Guide

Sushi

Sushi Yuki emphasizes integrity in every detail, starting with its crisp, white interior and dignified Hinoki Cypress counter. Chef Craft Pure White Sushi Rice How many In the pan, mix it with rice vinegar to give it an important sour taste of “flavor present”. Nigiri’s simplified shape immediately reflects the chef’s expertise. Pay close attention to the temperature of the rice, making sure it complements each topping perfectly and injects into every piece he prepared.

©Kibun

Basebatch

Kibun is led by French-born chef Ugo Perret-Gallix, who seamlessly blends his homeland cuisine with Japanese technology, Japanese technology learned during his apprenticeship in Ryotei, Kyoto. His imaginative Prix Fixe menu draws an East-to-West course, starting with Japanese inspiration such as sushi rolls and ending with elaborate French dishes. The chef expressed his journey in cooking with special attention to the sauces of French cuisine, the soul of French cuisine.

©Sushi Miura

Sushi miura

The spirit of sushi is captured by the calligraphy on the wall: “jikishin” (“true Heart”), a Zen reminder to maintain purity. The Omakase menu reflects the chef’s journey, starting with the influence of Kyoto cuisine and then transitioning to sushi. Rice – blended from this year’s and last year’s harvest – is known for its attractive texture and sweetness. Each piece of sushi is molded with integrity, which proves the chef’s belief.

©Sassa

Sassa

Sassa drives forward with a unique vision: prepared high through the sushi chef’s lens. The menu features ambitious innovations such as the luxurious abalone risotto made with plenty of abalone, and original tuna, sliced ​​and sliced ​​to perfection with light soy sauce. Rice reflects the chef’s expertise and is cooked with minimal water to enhance its flavor when eaten. Finally, a post-dinner refreshment nodded to the cooking experience of Shanghai chefs.

©Manor

manor

Manoir has its name for its elegant British manor interior, which gives dedicated owners a comfortable family-like atmosphere. The light French cuisine made by the chef is cleverly covered with fermented umami flavor and marinated onto the inherent fruit flavor. The dining experience is enhanced by wild games, directly from Japanese hunters, where guests can enjoy a selection of French wines.

©Sushi Oya

Sushi Oya

Leaded by chef Yoji Oya, Sushi Oya pursues sushi interaction with Japanese traditions despite growing up abroad. Oya is known for its meticulous blend of classic and modern technology. The meal begins with standard appetizers such as cooked monk liver and steamed abalone. The progress of sushi moves from subtle flavors to bold flavors, with toppings paired with white wine or red grape rice rice. Innovative dishes such as squid, coated with birch sap, and the Kanger eel paired with herbs lowered, marking a new direction for contemporary sushi.

©Takumi Tatsuhiro

Takumi Tatsuhiro

Omakase Sushi restaurant Takumi Tasuhiro immerse guests in the center of the action with its elegant fan-shaped counter. The chef and apprentice perform service in perfect harmony and timing, offering separate Nigiri and snacks such as iWashi-Isobemaki. Sushi reflects dedication to traditional techniques and subtle flavor pairings, such as marine foam, topped with sweet egg yolks and skinny tuna with mustard. Sushi rice shows commitment to quality and community, directly from the chef’s Noto Peninsula home.

©tokuyamazushi hyakuyaku

Hyakuyaku of tokuyamazushi

Hyakuhyaku of Tokuyamazushi is carefully supervised by a chef born with expertise in fermentation. This skill allows him to seamlessly incorporate the deep umami flavor of the fermented ingredients into a high-value experience while still commemorating the ancient culinary tradition. The cornerstone of the menu is Funazushi, a local Omi specialty. It’s a creative pair with jelly made from bear and venison with a hint of honey. The seasonal menu celebrates local bounties such as the rich winter bear can.

©Khao

Test

Khao offers a creative Prix repair menu that uses Japanese ingredients to explain Thai cuisine. The restaurant is run by a couple, and the husband and wife improve their skills while living in Bangkok. The menu moves between high and low cultures, featuring exquisitely chopped pomelo and seafood mixtures inspired by the Royal Court, as well as rice vermicelli Yakisoba influenced by Bangkok street food. The curry is made from fresh coconut milk. Regional Thai flavors can be captured by using the couple’s own homemade fermented and aging seasonings.

©Akasaka Shimabukuro

Akasaka Shimabukuro

Under the guidance of chef Youhei Shimabukuro on the Akasaka Shimabukuro channel, he expressed his gratitude for his connection to his unique cooking style. There is exquisite on the menu Wanmono Clear broth with shaved Bonito flakes seasoned. The restaurant specializes in soba noodles, using local buckwheat and Chinese cuisine from cabbage.

©Yongheng

eternal

Ewig’s chef Shinji Kanno was fascinated by Austrian cuisine while pursuing permission, a plot to lead him abroad. He now takes the modern twist to the traditional Austrian fare. The plate includes foie gras pottery (Gras Terrine), which pairs well with cocoa and jam (Cocoa and Jam), drawing inspiration from the classic Vienna Sachertorte dessert. This restaurant creates an elegant artistic atmosphere in authentic Vienna Chinese, glassware and classical background music.

©Tanaka Sushi

Tanaka Sushi

Chef Tanaka’s origins are in the Amakusa Islands near the west coast of Kyushu, deeply affecting the menu of Tanaka’s sushi, as most seafood is sourced directly from there. This regional loyalty extends to the pantry: salt, soy sauce and local sake, all from Comanto County. The chef uses these gifts of the ocean and land in the most natural way, paying special attention to sushi rice, matching it with red or rice vinegar to ensure perfect harmony with the toppings.

©Mark

mark

Mærge’s move to Minami-aoyama represents chef Hideyuki Shibata’s ambition to improve craftsmanship. He named his restaurant Mærge, the port of the French mountainous land (“blank canvas” or “frame”) and the English word “merge” symbolizing the fusion of various global elements. Within this framework, Mærge offers a set menu that cleverly blends the rigor of traditional classic French cuisine with a vibrant modern imagination. This is a place where a long-standing technology and modern ideas are perfectly combined.

©La Gloire

glory

Aptly named “Glory”, La Gloire pays tribute to the splendor of Versailles, symbolizing black and white photographs decorated on the walls. The chef’s cuisine respects the historical lineage of French cooking – the Royal Court’s popular dishes – but adds a modern, personal twist. This contemporary sensitivity is further reflected in the thoughtful pairing of international wines.

©Three faces

Michelin Green Star: Three Faces

Trois Vivages has won the Michelin Green Star this year for its exemplary sustainable practices. The restaurant minimizes food waste by using natural methods to grow vegetables and herbs on its own farm, where all prunes pile back into the soil.

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