Michelin Bib Gourmand 2026: Tokyo’s Best Yakitori & Izakaya

✨ Updated for 2026 Michelin Guide Tokyo

The Michelin Guide has long been the global benchmark for culinary excellence and dining experiences. While three-star establishments offer “exceptional cuisine worth a special journey” and two-star restaurants provide “excellent cuisine worth a detour,” one-star venues deliver “high-quality cooking in its category.” The Bib Gourmand category, established in 1997, recognizes exceptional value-for-money dining experiences—restaurants offering special satisfaction for under ¥5,000 in Tokyo (compared to €35 in Paris and $40 in the United States).

The 2026 yakitori category features notable changes in recognition. Takahashi in Nihonbashi has been elevated from Bib Gourmand to one-star status, while Omino, which held one star in 2025, has departed from the selection. Sanka in Shinjuku and Abe in Shinagawa retain their Bib Gourmand recognition from 2025, and the category welcomes newcomer Sakutei Tanaka in Sumida Ward, also earning Bib Gourmand status. Meanwhile, Torishige in Yoyogi, which appeared in the 2025 yakitori selection, has been reclassified to Specialty Categories under pork cuisine (though it maintains Bib Gourmand recognition).

The izakaya category expands from two to three Bib Gourmand establishments in 2026. Taichi in Ota Ward and Yamato in Chuo Ward return from 2025, now joined by newcomer Shokudo Wata in Shinjuku Ward.

This guide showcases Tokyo’s finest yakitori specialists and traditional izakaya establishments that earned Michelin recognition in 2026, from a prestigious one-star venue to outstanding Bib Gourmand selections that deliver remarkable dining experiences without breaking the bank.

One-Star Excellence

Yakitori Takahashi (Chuo-ku)

Overview

A master of quiet intensity, Chef Takahashi pursues yakitori perfection through meticulous attention to charcoal arrangement and skewer threading. Specializing in gamefowl with exceptional texture and flavor, he employs salt-based seasoning enhanced with chicken oil and vinegar, creating a distinctive smoky aroma. The unique course includes cold chicken breast preparations and chicken-flake potato salad alongside traditional grilled selections.

Restaurant Details

Bib Gourmand Selections

🆕 NEW Saketei Tanaka(Sumida-ku)

Overview

Operated by brothers with Japanese cuisine backgrounds who showcase complementary skills—the elder brother handles seasonal dishes while the younger specializes in yakitori. Service is structured as an omakase course where their creations alternate. Chicken preparations predominantly feature salt seasoning to highlight the natural flavors of locally sourced birds.

The restaurant operates two seatings: the first offers a course combining seasonal dishes and skewers, while the second provides à la carte dishes and drinks in a more casual style. The omakase course is exceptionally reasonable at ¥8,500. Reservation-only via TableCheck, though the restaurant is famously difficult to book.

Restaurant Details

Yakitori Sanka (Shinjuku-ku)

Overview

Former hairdresser turned yakitori master, Chef Sanka applies his precision scissor skills to create beautifully cut and threaded skewers. His background shows in the artistic salt application – sprinkled with layered technique for perfectly calculated seasoning. Featuring premium Kochi Prefecture chicken alongside carefully selected regional varieties chosen for each specific cut, the restaurant offers four omakase courses ranging from ¥6,050 to ¥8,800.

Restaurant Details

Yakitori Abe (Shinagawa-ku)

Overview

A certified sommelier-turned-yakitori specialist, Chef Abe creates sophisticated “stop-system” omakase experiences with carefully orchestrated flavor progressions. Each course balances intensity with subtlety, texture with tenderness, incorporating colorful vegetables as palate cleansers. His traditional hachimaki headband symbolizes focused dedication to each skewer. The restaurant emphasizes team development and collaborative excellence.

Restaurant Details

Bib Gourmand Selections

Washokuya Taichi (Ota-ku)

Overview

A intimate creative Japanese restaurant near Ookayama Station, operated single-handedly by the owner-chef. Famous for their exceptional hire-katsu sandwich alongside other highly-rated dishes, this small establishment delivers remarkable value and quality in a cozy setting.

Restaurant Details

YAMATO ( Chuo-ku)

Overview

Overview: Specializing in charcoal-grilled seafood and mountain vegetables, YAMATO creates an immersive dining experience around traditional sunken hearths. Diners gather around arranged grills, enjoying the rising aromas of sea and mountain while savoring sake. Signature dishes include large clams and overnight-dried fish, with seasonal delicacies like bamboo shoots and mushrooms. The proprietress manages the grilling with expert charcoal technique, while the name “YAMATO” honors the owner’s family fish shop heritage.

Restaurant Details

---

🆕 NEW Shokudo Wata ( Shinjuku-ku)

Overview

Drawing on extensive training in authentic Japanese cuisine, the chef opened this izakaya-style shokudo (dining hall) that brings fine dining sensibility to everyday meals. The approachable dishes contain profound flavors within their humble presentation, offering labor-intensive preparations in a relaxed atmosphere—a restaurant where modest budgets can yield luxurious satisfaction for the soul.

Lunch features a colorful 10-item obanzai set meal, charcoal-grilled fish set meals, and fried dishes showcasing seasonal ingredients, all around ¥1,500. Evening service focuses on à la carte offerings with an extensive sake selection, allowing guests to explore a broad range of Japanese cuisine. Individual dishes range from ¥850 to ¥2,000..

Restaurant Details

Budget Considerations:

• Ultra-budget: Washokuya Taichi (¥3,000-4,000 for full experience)
• Great value: Yakitori Abe, Torishige (¥8,000-10,000)
• Premium value: Yakitori Sanka, Takahashi (¥10,000-15,000)
• Special occasion: Yakitori Omino (¥10,000-15,000)

Timing Tips:

• Lunch availability: Yakitori Omino (Wed/Sat), Yakitori Sanka (varied schedules)
• Early dinner: Most establishments open 17:00-17:30
• Late night: Torishige (until midnight), Washokuya Taichi (until midnight)

Reservation Requirements:

• Essential: Yakitori Omino, Takahashi (limited seating, advance booking required)
• Highly recommended: All Bib Gourmand selections
• International visitors: Use Table Check for Yakitori Sanka

These establishments represent Tokyo’s remarkable ability to elevate simple ingredients into extraordinary experiences. From the precision artistry of one-star Yakitori Omino to the historic legacy of Torishige, each venue offers unique perspectives on Japan’s grilling traditions while maintaining the exceptional value that defines Bib Gourmand recognition.

Note: All prices listed are as of May 2025 and may be subject to slight increases. The exceptional quality and value these establishments provide remain consistent despite potential price fluctuations.