Michelin Bib Gourmand 2025 – Japanese Cuisine in Meguro, Setagaya, Bunkyo, Chiyoda & Toshima

Here are nine outstanding Japanese restaurants in Meguro, Setagaya, Bunkyo, Chiyoda, and Toshima that have earned Michelin recognition in 2025. The prestigious Michelin Guide awards three stars to restaurants offering “exceptional cuisine worth a special journey,” two stars to those with “excellent cooking worth a detour,” and one star to establishments with “high-quality cooking worth a stop.” The Bib Gourmand designation recognizes outstanding value for under ¥5,000.

Two-Star Restaurants

Fukudaya Kioicho (紀尾井町 福田家)、Chiyoda

Overview

This refined ryotei (traditional Japanese restaurant) offers a complete artistic experience through its cuisine, interior design, and hospitality. The founder was inspired by Japanese gourmet master Kitaoji Rosanjin and received culinary training from him. The current chef maintains Fukudaya’s traditions with a philosophy centered on respecting ingredients, embodying Rosanjin’s belief that “the quality of ingredients determines 80-90% of a dish’s taste.”

Restaurant Details

Toraguro Imperial Hotel (帝国ホテル 寅黒), Chiyoda

Overview

Located in the basement of the prestigious Imperial Hotel, Toraguro operates under the philosophy “innovation coexists with tradition.” The restaurant is a collaboration with the Ishikawa Group, known for their vision of “future growth and joy.” Toraguro’s cuisine artfully merges French techniques like consommé and confit with Japanese dashi and charcoal grilling. The restaurant earned a Michelin star just one year after opening, reflecting the spirit of the Imperial Hotel’s founder, Shibusawa Eiichi, known as the father of Japanese capitalism.

Restaurant Details

One-Star Restaurants

Higashiyama Muku (東山無垢), Meguro – NEW

Overview

The name “Muku” refers to purity and innocence, reflected in the restaurant’s white-dominant space and dishes that highlight the natural flavors of ingredients. Chef Tachimi Mishima trained at a fish shop in his native Shimane Prefecture to deepen his knowledge of seafood. He sources crab, abalone, and nodoguro (blackthroat seaperch) directly from this shop, maintaining close connections with his suppliers. After serving rice cooked with seasonal ingredients, he adds a creative twist by offering somen noodles or curry, balancing tradition with playfulness.

Restaurant Details

Ten-Masa (天雅), Meguro

Overview

The granite counter seats offer diners a front-row experience to watch the chef prepare tempura right before their eyes. The meal begins with creative Japanese dishes that balance tradition with playfulness, followed by tempura that expertly showcases the quality of each ingredient. The restaurant’s elaborate desserts have earned a loyal following. The chef, trained in both tempura and traditional Japanese cuisine, creates what he calls “Ten-Masa Kaiseki,” a unique fusion of styles.

Restaurant Details

Ensui (炎水), Meguro

Overview

The restaurant’s name “Ensui” represents the core elements of Japanese cuisine: fire (charcoal flames) and water (dashi soup stock). The chef’s pride is particularly evident in the simmered dish served in lidded bowls (nimono-wan). Water is sourced from Kagoshima, and dashi is prepared from aged kombu and carefully dried bonito flakes. Ingredients for the bowl dishes are perfumed with charcoal smoke to align with the restaurant’s theme. The chef’s dedication to sourcing the finest ingredients leads him to travel frequently to production regions.

Restaurant Details

Yakumo Uezu (八雲 うえず), Meguro

Overview

Located in the quiet residential area of Yakumo, this restaurant offers a serene escape from daily bustle with just nine counter seats. The kaiseki cuisine celebrates seasonal ingredients and creates a sense of Japan’s changing seasons. The chef’s philosophy centers on providing guests with a comfortable, heart-warming experience that brings smiles to their faces, and he continuously strives toward this goal.

Restaurant Details

Bib Gourmand Selections

Seki Hanare (セキ ハナレ), Setagaya

Overview

This creative Japanese restaurant designs its dishes with sake pairing in mind. The appetizers are arranged as a collection of small plates to encourage sipping. Sashimi is thoughtfully garnished with various condiments to enhance flavors. A distinctive feature is the inclusion of meat dishes in every course. The generous portion sizes ensure memorable dining experiences. The sake and shochu selection comes from breweries the owner has personally visited, and in a commitment to local spirits, even the wine and whiskey served are exclusively Japanese.

Restaurant Details

Edomae Negima (江戸前 ねぎま), Toshima

The restaurant specializes in “Negima Nabe,” a hot pot of leeks and tuna that dates back to the Edo period. This dish was created to make the fatty toro (tuna belly) more palatable at a time when lean red meat was preferred. The female owner, fascinated by Edo cuisine, recreates it authentically without using kombu or mirin, just as in the original recipe. The meal concludes with freshly cooked rice mixed with the hot pot broth and pepper—a dish known as “pepper rice” beloved by Edo residents. Experience this refined cuisine that captured the hearts of Edo’s sophisticated inhabitants.

Restaurant Details

Wokotote (をことて), Bunkyo

Overview

The chef, trained in kaiseki cuisine, offers both omakase courses and more casual dining options where à la carte items can be added to smaller set courses. The sashimi is served with a unique sauce made from rice koji and fish sauce, while the sake appetizer platters include additional grilled and fried items. The restaurant’s name was inspired by Japanese grammatical particles that connect words, reflecting the chef’s desire to create comfortable connections between food, people, drinks, and atmosphere.

As stated on their English website: “Delicious food and a comfortable space bring us happiness. We want to share ‘a memorable moment of happiness from a certain day’ with everyone.”

Restaurant Details

Note: All restaurants may experience variations in hours and prices. Please confirm details directly with the establishments before visiting.