New Michelin restaurants in Kyoto and Osaka in 2025

Every year, the Michelin Guide Ceremony awards Michelin stars and bib foods and announces a selected list of restaurants. In anticipation of the event later this year, here are 16 restaurants that have been added to the Michelin Guide in Kyoto and Osaka.

Michelin Guide Restaurants in Kyoto 2025

Hakubi (Chinese cuisine)

Providing contemporary interpretations of Chinese cuisine, Hakubi 25 courses inspired by the Manchu-Han Imperial Feast, which are available over several days. The dishes combine Kyoto ingredients with Western touches, such as foie gras-wrapped rice noodles, caviar, and chicken wings. Hakubi also offers carefully selected wine pairings and Chinese teas.

Kikunoi Sushi Ao (sushi)

Kikunoi Sushi Ao It is an innovative sushi restaurant opened by traditional Japanese restaurant Kikunoi. It incorporates nigiri into the flow of appetizers, sashimi and soup, and also cooks the ingredients in a unique way. For example, the kuruma shrimp is grilled over charcoal, while the conger eel is combined with black shichimi and kinome. The dishes are beautifully plated on cutlery and sake bottles, and Zhou’s famous epicure and stomach set Rosanjin are used.

Shimogamo Ichima (sushi)

Has a cute, round appearance, Shimogamo IchimaThe Temari Sushi is a feast for the eyes. The chef’s grandfather was inspired by the art of Saikuzushi, which shapes ingredients into the shapes of turtles, cranes and plums – creating spheres small enough for Geishi and Maiko to eat in a small but delicate snack. Temari Sushi Rice is carefully shaped by hand and dissolves in your mouth.

Torisho Sai（Yakitori）

Torisho Sai Serve Yakitori (Japanese Grilled Chicken Skewers). The restaurant uses ancient sources of charcoal and wood fire heat, and the chef cooks the hinai-jidori chicken to perfection. The first dish is a single skewer of brisket to highlight the simple beauty of the chicken flavor. Torisho Sai uses the kagoyaki technique – wrapping chicken in flames and smoke – from the culinary tradition of Miyazaki Prefecture. The meal ended with ginger rice in chicken soup, cooked in a wood oven.

Ryoriya Kanemitsu (Japanese cuisine)

A newly opened restaurant located in a traditional townhouse in the center of Kyoto Ryoriya Kanemitsu Values ​​the seasonality and fresh taste of its ingredients. The stylish interior features an open ceiling space with wooden beams and table seating. The chef visits farms in Takagamine and Carmigamo to hand-select. He uses charcoal grilling techniques to prepare seafood dishes.

Etto (Italian cuisine)

However is an Italian restaurant that highlights the four seasons of Japan. The dishes are presented using the Hassun style, with a variety of seasonal dishes served on a tray to taste. Etto means “intimacy” in Italian, and there is an intimate relationship between the open kitchen and counter space, which encourages a connection between guests and chefs. In addition to the Antipasto Misto served on a Kiyomizu-Yaki plate, garnished with seasonal leaves, five delicious side dishes and wine pairings.

Donno Restaurant (Italian Cuisine)

The restaurant overlooks the large tori gate of Kainan Shrine Dono Strive to immerse customers in Italian food culture. Chef Toshifumi Chugoku was born and raised in Kyoto and traveled to Italy alone at the age of 18 to follow in his father’s footsteps as a chef. Having trained in Michelin star restaurants, Villa fiordaliso and the restaurant Alain Ducasse Au Plazaathénée in Athens, as well as leading several restaurants in Kansai and Tokyo, he established Ristorante Dono in 2024 to create original and colorful dishes.

Isoyama (Japanese cuisine)

In the back alley of Pontocho is Isoyamaa small Japanese restaurant where you can listen to show-era pop music and enjoy a cozy bar-like atmosphere. Traditional Japanese cuisine and casual izakaya plates inspire a variety of dishes. The highlight was the grilled fish paired with sake kasu (rice paste left over from sake brewing, full of health benefits) and bean paste.

Nagashima Hosun (Japanese cuisine)

Orson The restaurant is a space where the hearts of chefs and guests can come together, which translates to “little square” or “the space my heart occupies” in Japanese. Born in Enmachi, Kyoto, the chef transformed his family’s home into a restaurant, creating a neighborhood gem. His cuisine focuses on Dashi, which includes soup with Makombu (the highest quality kelp) and Dashi sauce, served with charcoal grilled fish.

Michelin Guide Restaurants in Osaka 2025

Rivi (modern cuisine)

With a name that combines the Italian words “risata” (laughter) and “vita” (life), Wire Led by an innovative chef who draws inspiration from his experience in Italian and French cuisine. The restaurant’s course menu continues to evolve to include contemporary fusion dishes that synthesize Japanese and Western sensibilities. Rivi’s products are plated on hand-selected handmade tableware that resembles works of art.

Milpa (Mexican Cuisine)

Located near Shinsaibashi and Yotsubashi stations, milpa is a modern Mexican institution that pays homage to traditional cuisine while incorporating Japanese ingredients and modern techniques. “Milpa” is an ancient word for an agricultural method of cultivating the soil. The chef draws conceptual parallels between farming and cooking methods, and he is trying to bring a new style of Mexican food culture to Osaka.

tempura sakugetsu（tempura）

sakugetsumeaning “crescent moon” in Japanese, was the forerunner of modern tempura. While respecting the long tradition of tempura, the restaurant is developing its technique and style. Sakugetsu uses cottonseed oil mixed with sesame oil for the texture and quality of the tempura. The chef also eliminates the need for tempura paper by skillfully draining the oil. Sakugetsu has 10 counter seats and is overseen by two-Michelin-starred Kaiseki restaurant Shunsaiten Tsuchiya.

Tempura

Chef Ken Fukana, who worked at the Ritz-Carlton Osaka, opens Tempura Fuka In 2024. He serves savvy tempura dishes using carefully selected seasonal ingredients and cooking methods. Some highlights he recommends include sea urchin, nori and Japanese beef wrapped in shiso leaves. The restaurant’s logo is handwritten by the chef’s mother, a calligrapher and the person who inspired his culinary ambitions.

Shunzen Kiraku (Japanese cuisine)

chunsongjiraku Specializing in Naniwa Kappo cuisine. Kappo cuisine belongs to Japan’s world-famous high-value establishment of haute cuisine and casual izakaya style side dishes. The chef starts with seafood, vegetable and sushi platters, depending on what’s in season that day. The menu ranges from classic grilled and cooked dishes to creative offerings such as soups and French fries.

Mashino Ken (Chinese Cuisine)

Featuring authentic Chinese cuisine Mashino Ken Led by an owner with 20 years experience in Cantonese and Sichuan cuisine. The open kitchen and relaxed atmosphere are luxurious and comfortable. The signature dish the chef swears by is Peking duck, which symbolizes his culinary roots.

Takeda (Japanese cuisine)

chef Takeda Hailing from Tokushima Prefecture, hence the indigo decoration of the restaurant. In addition to local citrus fruits, vegetables and soy sauce, seafood ingredients are delivered directly from Naruto and Minami. Some fresh ingredients to look forward to are the rich sea urchin and Awa beef, which has a beautiful texture. Other highlights include buckwheat soup and handa.

Image courtesy of Michelin Guide

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