Michelin Guide 2025: Japanese Cuisine in Ginza & Central Tokyo

This guide showcases 12 exceptional traditional Japanese cuisine (washoku) and kaiseki restaurants in Ginza and surrounding areas that earned Michelin recognition in 2025. The complete 2025 Michelin Guide features 64 Japanese fine dining establishments across Tokyo, but we’ve curated this selection to focus specifically on Ginza and Central Tokyo’s authentic Japanese culinary gems, including one three-star, five two-star, and six one-star establishments.

The Michelin Guide has become the global standard for restaurant excellence, with its star system representing:

• Three stars: “Exceptional cuisine worth a special journey”
• Two stars: “Excellent cooking worth a detour”
• One star: “High-quality cooking worth a stop”
• Bib Gourmand: Establishments offering quality food at moderate prices (under ¥5,000 in Tokyo)

RyuGin (龍吟)

Overview

At RyuGin, located near the Imperial Palace in Hibiya, Chef Seiji Yamamoto proudly sources Japan’s finest natural ingredients to showcase the country’s rich culinary heritage. The restaurant promises to deliver the pure essence of each ingredient, allowing diners to experience the blissful sensation of exquisite flavors settling in their palate. Every dish is prepared à la minute, creating a sophisticated and sensual Japanese dining experience.

Sample Course Menu:

• Opening sequence: Seasonal appetizers exploring contrasts in temperature, texture, and flavor
• First dashi broth: A celebration of Japan’s bounty in seasonal soup
• Coastal treasures: Sashimi selection showcasing the richness of Japanese waters
• Binchotan charcoal-grilled fish: Perfected through masterful control of fire
• Seasonal simmered dishes: Revealing subtle flavors through patient cooking
• Homage to terroir: Featuring Sanuki olive-fed beef among other premium meats
• Rice from Niigata: The heart of Japanese cuisine
• Sweet finale: Both cold and warm desserts balancing nostalgia and innovation
• Matcha tea ceremony: A traditional conclusion

Reservation Information:
This restaurant accepts reservations through Pocket Concierge, Tokyo’s premier multilingual booking service specializing in fine dining establishments. Search for ‘RyuGin’ on Pocket Concierge to make your reservation.

• Ryugin Special Omakase Welcome Course: ¥88,000/person
• Ryugin Special Omakase Alcohol Pairing Course: ¥161,700/person
• Ryugin Special Omakase Tea Pairing Course: ¥95,700/person

Prices listed for the restaurants are current as of April 2025.

Restaurant Details

Two-Star Restaurants

Ginza Shinohara (銀座 しのはら)

Overview

Chef Shinohara’s cuisine beautifully balances refined kaiseki traditions with rustic countryside cooking, creating dishes that reflect both the elegant aspects of Japanese seasons and heartfelt homage to rural culinary heritage. The appetizers showcase ancient customs, while dishes featuring wild boar and bear represent satoyama (village-mountain) culture. The rice—from Koga region, cooked in Shigaraki clay pots—reflects the chef’s childhood in Shiga Prefecture and professional experience in Kansai. This restaurant has remarkably earned the prestigious Food Log Gold Award eight times—an honor rarely bestowed even on three-star establishments.

Reservation Information:
Chef’s Omakase Course: ¥35,000
Reservations available through Omakase:

Restaurant Details

Ginza Kojyu (銀座 小十)

Overview

Standing among Ginza’s renowned establishments, Ginza Kojyu has earned international acclaim under the guidance of Chef Toru Okuda, who honed his skills at a famous restaurant in Tokushima. Never resting on his laurels, Chef Okuda meticulously selects each ingredient to achieve the pinnacle of flavor. His cuisine philosophy centers on minimal intervention to draw out ingredients’ natural essences, arranging them in thoughtfully paced omakase courses. This restaurant truly embodies the spirit of washoku—traditional Japanese cuisine recognized as UNESCO Intangible Cultural Heritage.

Reservation Information:
This restaurant accepts reservations through Pocket Concierge, Tokyo’s premier multilingual booking service specializing in fine dining establishments. Search for ‘Ginza Kojyu’ on Pocket Concierge to make your reservation.
The Owner’s Omakase Dinner Course: ¥42,350/person
The Owner’s Omakase Lunch Course: ¥36,300/person

Restaurant Details

Fukuju (福樹)

Overview

Chef Katsuhiro Onodera excels in creating exceptional flavor from minimal ingredient combinations. His culinary inspiration stems from his hometown of Kesennuma, where the rich natural environment of mountains and sea nurtured his sensibilities. Seasonal specialties like turban shell with bamboo shoots in broth, served in shells, celebrate spring connections forged in his hometown. Dishes such as crab shell-grilled delicacies and hot pots showcase both bold and delicate qualities. Each creation engages all five senses, leaving lasting impressions of each flavor experience.

Reservation Information:
Available through Omakase:

• OMAKASE Course: The Ultimate Japanese Cuisine that Captivates Time and Again ($366.40)
• OMAKASE Course: Unique Japanese Cuisine that Even Gourmets Admire ($549.60)
• OMAKASE Course: The Ultimate Japanese Cuisine Touching the Essence and Innovation of Wa ($732.80)
• OMAKASE Course: Special course using luxurious seasonal ingredients ($915.99)

Restaurant Details

Kutan (久丹)

Overview

With its distinctive Hinomaru-tsuru (rising sun crane) sign and Japanese-modern exterior, Kutan creates a unique atmosphere where jazz plays and Western paintings adorn the walls. The white and vermilion interior represents the Japanese flag, while the “modern classic” theme reflects Chef Kotaro Nakajima’s international sensibilities. His cuisine focuses on temperature variations, aromatic elements, and a light finish. The refined dishes, guided by his unique philosophy, point toward the future of Japanese cuisine.

Chef Nakajima’s diverse background includes training at “Matsuhisa” in Los Angeles before returning to Japan to study at a sushi restaurant, where he met and trained under Hiroyuki Kanda of “Kanda.” Drawing on these experiences, he creates orthodox yet distinctive courses with unexpected sequencing—serving tempura first or introducing hand-rolled sushi mid-meal—resulting in a dynamic progression that remains enjoyable to the end. Dinner service only.

Reservation Information:
Available through Omakase: https://omakase.in/r/kt798502

• Chef’s Tasting Course: ¥48,400/person (Tax and service charge included)

Restaurant Details

One-Star Restaurants

Ginza Okuda (銀座 奥田)

Overview

Chef Okuda’s seasonal menus announce the changing of seasons through courses that honor ingredients at their peak. Spring is celebrated with razor clams and wild mountain vegetables in ohitashi, expressing nature’s awakening. Charcoal-grilled specialties include Lake Biwa eels in summer and Tenryu River sweetfish, while autumn brings matsutake mushrooms wrapped in barracuda to capture their aroma. Winter offers yellowtail shabu-shabu and crab clay pot rice. Each dish honestly expresses the natural power of quality ingredients.

Elegantly situated on Ginza Namiki-dori, Ginza Okuda offers a refined Japanese dining space where guests can enjoy seasonal feasts. Under Chef Toru Okuda’s supervision, each jewel-like dish merges seasonal and traditional Japanese food culture with contemporary sensibilities, delivering concentrated, profound flavors. His sincere approach to cuisine maximizes the natural appeal of seasonal ingredients, conveying the essence of Japanese culinary traditions.

Reservation Information:
This restaurant accepts reservations through Pocket Concierge, Tokyo’s premier multilingual booking service specializing in fine dining establishments. Search for ‘Ginza Okuda’ on Pocket Concierge to make your reservation.

Dinner:

• Menu Okuda: ¥36,960/person
• Menu Okuda (Private Room): ¥36,960/person

Lunch:

• Menu Okuda (Lunch): ¥28,000/person
• Special Lunch Kaiseki: ¥12,320/person

Restaurant Details

Syokuzen Abe (喰善 あべ)

Overview

Chef Abe trained under Kyoto master chefs, and this heritage is evident in his charcoal brazier and kamado (traditional stove) setup. His clay pot rice is a highlight—guests can enjoy the progression from perfectly cooked grains to crispy rice at the bottom. The white miso soup features vegetable and kombu dashi, while simmered dishes incorporate Kyoto vegetables. Subtle Kyoto influences create a lingering impression throughout the meal.

The restaurant offers a multi-sensory Kyoto cuisine experience featuring fluffy rice cooked in earthenware pots, the aromatic fragrance of seafood slowly grilled over charcoal, and fresh vegetables delivered directly from Kyoto’s fields. Guests can immerse themselves in the elegant world of Kyoto cuisine through these profound flavors and colorful seasonal presentations.

Reservation Information:
Available through TableCheck: https://www.tablecheck.com/en/syokuzen-japan

Restaurant Details

Ginza Kosui (銀座 志翠)

Overview

The Shizuoka-born chef celebrates his hometown’s charm and Japanese traditions, featuring Shimada City cypress for the counter, Suruga Bay seafood, and local sake. He enhances soy sauce for sashimi with Hamana Lake seaweed for added character. His attention to annual observances stems from his Kyoto experience, focusing on visually appealing as well as flavorful menu compositions.

Chef’s courses reflect seasonal transitions, using fresh ingredients including seafood and mountain delicacies direct from Shizuoka. Guests can enjoy the distinctive flow of kaiseki cuisine unique to Ginza Kosui.

Reservation Information:
Omakase Course: ¥32,760 (including service charge and consumption tax) Available through TableCheck: https://www.tablecheck.com/shops/ginza-kosui/reserve

Restaurant Details

Shigematsu (茂松)

Overview

While traditional Japanese cuisine typically features subtle flavors that highlight ingredients’ natural qualities, Chef Shigeyuki Matsubara creates distinctive dishes by layering flavors. His powerful dashi uses generous amounts of both bonito and tuna flakes. He pairs fried oysters with white miso and lotus root dumplings with beef for multi-dimensional taste. Chef Matsubara even designed the restaurant interior himself, demonstrating how his unique vision extends to both culinary and spatial design.

Reservation Information:
This restaurant accepts reservations through Pocket Concierge, Tokyo’s premier multilingual booking service specializing in fine dining establishments. Search for ‘Shigematsu’ on Pocket Concierge to make your reservation.

• Omakase: ¥43,646/person

Restaurant Details

Ren Mishina (蓮 三四七)

Overview

Guided by the belief that “life resides in unpretentious cuisine,” Chef Mishina embraces straightforward preparations. He pays particular attention to heat control, slowly grilling seasonal delicacies like bamboo shoots, pike conger, matsutake mushrooms, and fugu over charcoal. The ink painting facing the counter depicts lotus flowers through the seasons. The lotus flower’s language symbolizes a pure heart—a quality reflected in the chef’s respect for ingredients and the refined clarity of his dishes. While honoring traditional dashi, he directly engages with seasonal ingredients, expressing subtle flavors through harmonious intensity variations in simple presentations.

Reservation Information:
Available through Omakase：https://omakase.in/r/sh745162?utm_source=michelinofficial&utm_medium=referral&utm_content=booking_btn

Restaurant Details

Ginza Toyoda (銀座 とよだ)

Overview

Located on Namiki-dori in Ginza, Ginza Toyoda aims to provide guests with “moments of tranquility” and “brief escapes from everyday life.” The restaurant sources fresh seasonal ingredients to create memorable dishes that enhance these special moments. Lunch courses start at $98.55, while dinner courses begin at $246.37.

Reservation Information:
Available through Omakase

Restaurant Details

Restaurant Details:

Ginza Kitagawa (銀座 きた川)

Overview

This counter-style kappo restaurant showcases young talent in a convivial atmosphere where the chef initiates conversation to create a warm, friendly dining environment. The menu reflects unique culinary perspectives, particularly with oil-based dishes that extend beyond traditional tempura. Sashimi undergoes oil treatment, while tempura is prepared before diners, delivering both aroma and sound. The meal concludes with kakiage (mixed tempura) that’s incorporated into clay pot rice as ten-bara.

Reservation Information:
Omakase Course: ¥31,900 Available through Omakase: https://omakase.in/r/pm510318

Restaurant Details

Mutsukari (六雁)

Mutsukari stands proudly in Ginza, where fresh delicacies from across Japan converge. Conceptualized as “super kappo,” this Japanese restaurant offers “New Edo-mae Tokyo Style” cuisine that evolves traditional Kyoto cooking. The three-floor establishment features an open kitchen in the main dining area where Chef Yoshihisa Akiyama crafts dishes using fresh seasonal ingredients. The “Seasonal Jellied Terrine” artfully arranges ten vegetables with meticulous attention to cross-sectional appearance when sliced. Each stylish creation, made with Edo-inspired craftsmanship and sincere dedication, can be enjoyed alongside the chef’s impressive knife skills and vibrant energy.

Reservation Information:
Chef’s Recommended Course: ¥23,000, Ultimate Course: ¥30,000 Available through TableCheck: https://www.tablecheck.com/en/mutsukari/reserve/landing

Restaurant Details