2025 Michelin Guide: Azabu Japanese Cuisine Restaurants

Tokyo’s Minato-ku district stands as one of the world’s most prestigious culinary destinations, home to an impressive 29 Michelin-recognized Japanese restaurants in the 2025 guide. Within this gastronomic paradise, the Azabu area (comprising Azabu-Juban, Nishi-Azabu, Minami-Azabu, and Higashi-Azabu) alone boasts 14 Michelin-starred establishments, representing one of the highest concentrations of acclaimed Japanese restaurants in a single neighborhood.The Michelin Guide’s prestigious rating system recognizes “exceptional cuisine worth a special journey” with three stars, “excellent cooking worth a detour” with two stars, and “high-quality cooking worth a stop” with one star. These distinctions represent the pinnacle of culinary achievement, with Azabu featuring an impressive collection across all three categories.

Three Stars

Kadowaki（かどわき）, Azabu-Juban

Overview

Chef Toshiya Kadowaki creates memorable dining experiences where each dish exceeds expectations. His signature dish is the legendary truffle rice, garnished with generous shavings of truffle – a masterpiece that impresses even the most discerning gourmets. The restaurant serves only seasonal omakase courses featuring original preparations of matsutake mushrooms, snow crab, and the finest seafood and vegetables.

Restaurant Details

Two Stars

Myojyaku（明寂）, Nishi-Azabu

Overview

Experience elegant Japanese cuisine that highlights the subtle flavors of each ingredient in a tranquil Japanese setting. Located in a quiet residential area, the restaurant features simple yet beautiful interiors with soft lighting that creates a traditional atmosphere. Chef prepares seasonal omakase courses featuring carefully selected ingredients. The counter seating offers views of the chef’s artistry, and private rooms are available for various group sizes.

Restaurant Details

One Star

Seisoka（青草窠）, Minami-Azabu

Overview

The restaurant name means “a peaceful space surrounded by lush greenery.” Located on the grounds of Tengenji Temple, Seisoka celebrates Japanese seasonal traditions through its cuisine. The chef showcases fresh mountain and sea delicacies, expressing seasonal sentiments through both food arrangement and tableware. The restaurant also serves shojin ryori (Buddhist vegetarian cuisine), honoring traditional food culture and its connection to the temple.

Restaurant Details

Nishi-Azabu Noguchi（西麻布 野口）, Nishi-Azabu

Overview

Opened in January 2022, chef Shotaro Noguchi brings his experience from prestigious restaurants Kojyu and Higuchi to his own establishment. He values traditional techniques while incorporating new ingredients and modern sensibilities. The chef prepares seasonal specialties and regional dishes with his own interpretations, such as serving chimaki-zushi (bamboo leaf-wrapped sushi) for Children’s Day celebrations or offering his rendition of Kanazawa’s kamo no jibuni (duck stew). His multi-course meals are well-balanced, featuring distinctive tastes without being overwhelming.

Restaurant Details

Nishi-Azabu Otake（西麻布 大竹）, Nishi-Azabu

Overview

Chef Otake draws on experience from Gifu’s traditional ryotei restaurants to create memorable cuisine. His signature seasonal croquettes feature ingredients like snow crab in spring and porcini in autumn, combining seasonality with playfulness. The charcoal-grilled offerings include both seafood and meat for a satisfying experience. In winter, the restaurant uniquely serves wild game such as duck and bear from Gifu hunters. The chef creates free-spirited Japanese cuisine unbound by convention.

Restaurant Details

Jushū（壽修）, Nishi-Azabu

Overview

Chef Shoaro Senzaki combines the culinary treasures of his native Kyushu with Kansai-style kappo techniques learned in Osaka. The restaurant specializes in premium ingredients from Saga Prefecture, including Saga beef and seafood from Karatsu. His cooking features the mellow Kansai dashi and refined seasonings that showcase the natural flavors of ingredients. The restaurant continues to evolve while serving discerning guests in the competitive Nishi-Azabu dining scene. The casual counter setting allows diners to enjoy the chef’s fusion of regional Japanese culinary traditions.

Restaurant Details

Towa（常）, Nishi-Azabu

Overview

The restaurant’s name “Towa” comes from the owner’s surname and expresses a wish for eternal prosperity. The menu combines traditional kaiseki with beef specialties, showcasing Japan’s finest wagyu. The meal progresses from seasonal sashimi and soups to beef prepared in various styles: tail spring rolls, charcoal-grilled tongue, and a signature beef cutlet. This unique restaurant allows guests to enjoy both traditional Japanese cuisine and premium beef dishes in one experience.

Restaurant Details

Kasumichō Yamagami（霞町 やまがみ）, Nishi-Azabu

Overview

Chef Chisuke Yamagami focuses on pure, light flavors that leave a lasting impression by removing unnecessary elements. While offering an omakase format, he also provides flexibility by allowing diners to choose from several options for grilled items and clay pot rice. His cooking shows respect for ingredients with honest, thoughtful presentations that consider diners’ preferences. The restaurant’s understated elegance and modest hospitality embody the essence of refined Japanese culture.

Restaurant Details

Oryōri Tsuji（御料理 辻）, Higashi-Azabu

Overview

Located near Azabu-Juban Station yet feeling like a hidden retreat, Goryōri Tsuji features a hinoki cypress counter in a room with Naguri wood ceilings and traditional clay walls. The chef creates “unpretentious cuisine” with straightforward preparations that avoid excessive ornamentation. Seasonal elements come through in the ingredients’ taste and aroma, with konbu-jime sashimi and water-based soups adding subtle depths of flavor. The natural taste brings peace to diners’ hearts.

Restaurant Details

Waketokuyama（分とく山）, Minami-Azabu

Overview

A new chef leads the team at Waketokuyama, continuing the founder’s customer-centric philosophy and culinary flow. Menus change every ten days to ensure seasonal freshness and variety for repeat visitors. This demonstrates an impressive range of skills and creative effort. Based on Japan’s traditional 72 micro-seasons, the cuisine follows natural rhythms to offer a wealth of seasonal blessings. The signature dish “Abalone Isoyaki” is a must-try, featuring thick abalone with a rich liver sauce. Finish with a seasonal clay pot rice.

Restaurant Details

Azabu-Juban Fukuda（麻布十番 ふくだ）, Azabu-Juban

Overview

This husband-and-wife-run restaurant offers warm, attentive service with kaiseki meals limited to two parties per day. Sitting at the counter allows guests to observe refined craftsmanship up close. Simple yet blissful flavors come from freshly shaved bonito flakes for rich dashi and clay pot-cooked rice. The restaurant has earned a Michelin star for 10 consecutive years. Seasonal aromas and the couple’s hospitality are highlights. Chef Kazuto Fukuda prepares fish in front of guests, showcasing spring’s first bonito grilled over straw and eel generously topped with fresh sansho peppercorns. The seasonal clay pot rice finale leaves both stomach and heart content.

Restaurant Details

Kappo Muroi（割烹 室井）, Nishi-Azabu

Overview

Overview: Chef Go Muroi emphasizes temperature and aroma in creating dishes that don’t overwhelm the palate. Breaking from tradition, he doesn’t serve sashimi, instead pursuing his own style while combining old and new elements in his menu. He carefully controls hot and cold contrasts and finishes meals with fragrant oolong tea. Every course showcases freedom and innovation while honoring seasonal ingredients.

Restaurant Details

Hakune（白寧）, Nishi-Azabu

Overview

Hakune offers a new yet comforting cuisine that fuses French culinary techniques with Japanese culture. The chef uses seasonal ingredients from across Japan to create memorable omakase courses. Enjoy these dishes paired with carefully selected wines in a relaxed yet sophisticated atmosphere. The intimate dining space features an 8-seat counter.

Restaurant Details

Niku-Kappo Jō（肉割烹 上）, Nishi-Azabu

Overview

Experience premium beef prepared through multiple techniques at this innovative Japanese restaurant. The balanced course progresses through beef tartare with concentrated umami, aromatic grilled tail, Chateaubriand transformed into katsu sandwiches, sirloin shabu-shabu with excess fat removed, and filet mignon cooked to a perfect medium-rare over charcoal. Each cut of beef is prepared using the method that best highlights its qualities.

Restaurant Details