Michelin Bib Gourmand 2025 – Shibuya Japanese Cuisine Restaurants

✨ Updated for 2026 Michelin Guide Tokyo

The 2026 Michelin Guide Tokyo recognizes six exceptional Japanese cuisine restaurants in Shibuya. 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.” Additionally, the Bib Gourmand designation recognizes outstanding value for under ¥5,000.

Shibuya’s 2026 selection features 2 two-star restaurants, 2 one-star restaurants, and 2 Bib Gourmand establishments, totaling 6 recognized venues. Five establishments return from 2025, with newcomer Sassa joining the one-star category. Particularly noteworthy is Shibuya’s achievement of having 2 Bib Gourmand Japanese restaurants—a remarkable feat given the inherent tension between Japanese cuisine’s use of premium ingredients and the Bib Gourmand requirement of keeping prices under ¥5,000. Across all of Tokyo, only 5 Japanese restaurants have earned Bib Gourmand recognition, making Shibuya’s two selections especially significant.

Two-Star Restaurants

Higuchi

Overview

Chef Higuchi honors classical Japanese culinary traditions while pursuing his unique culinary vision. His accumulated experience and constant drive for innovation create truly inspired dishes. The omakase course flows with masterful temperature contrasts and flavor intensity variations, culminating in soba noodles before a selection of house-made desserts. The generous number of courses reflects the chef’s sincere desire to provide complete satisfaction.

Restaurant Details

Den

Overview

Team Den welcomes guests with smiles and engaging conversation. Chef Zaiyu Hasegawa’s playful menu has reimagined Japanese cuisine, starting with a monaka (wafer) appetizer, followed by innovations like foie gras with miso pickling complemented by vegetables and fruits. The fried chicken wing stuffed with rice is a signature dish that delights diners. Chef Hasegawa’s creative vision is driven by his guests’ enjoyment, offering unique culinary experiences that have earned him international acclaim, including recognition in the World’s 50 Best Restaurants.

Restaurant Details

One-Star Restaurant

🆕 NEW Sassa

Overview

Sassa brings a sushi chef’s sensibility to kaiseki cuisine. The abalone risotto features luxuriously large braised abalone, while the tuna is prepared as thin slices paired with light soy sauce—a unique interpretation reflecting the chef’s perspective. Rice is cooked using sushi preparation techniques, seeking deliciousness through minimal water content and focused chewing texture. The post-meal service of pu-erh tea stems from the chef’s experience working in Shanghai. Passionate energy and creative ambition drive Japanese cuisine forward at this establishment.

The omakase course (¥35,200) may include: aperitif, sesame tofu with sea urchin and kelp water, appetizer, palate cleanser, simmered dish, sashimi, braised vegetables, fried dish, rice, and dessert. Course content varies based on ingredient availability.

Restaurant Details

Shigeyuki

Overview

Chef Shigeyuki’s philosophy is “surprise with appearance, comfort with taste.” His innovative approach includes techniques like flame-searing and blanching fish to remove excess moisture. Notably, the restaurant doesn’t serve soup dishes, as many other courses already incorporate dashi. The folk-art inspired interior features antique cabinets inherited from the chef’s grandparents, creating a nostalgic atmosphere of domestic warmth.

Restaurant Details

Bib Gourmand Selections

Kuhara

Overview

This welcoming restaurant run by a husband and wife team offers the cozy atmosphere of a traditional small eatery. The chef, dedicated to Japanese cuisine, and the hostess in her traditional apron are both approachable and friendly. Duck specialties are the highlight, served as salt-grilled in summer and warm jibu-ni stew in winter. Other signature dishes include chirimen-jyako rice with sansho pepper and the nostalgic Kokuseijirou soup, inspired by the chef’s early career experience at a shojin ryori restaurant.

The exclusive counter, limited to one reservation per day, showcases refined culinary craftsmanship with carefully selected tableware and sake cups.

Restaurant Details

Katsuo Shokudo

Overview

This unique establishment celebrates the rich culture of katsuo (bonito) and katsuobushi (dried bonito flakes). Founded by Mei Nagamatsu after being inspired by her grandmother’s tradition of shaving bonito flakes for miso soup, this restaurant is the result of her journey following bonito fish migrations, visiting fishing villages, and connecting with producers. The specialty is rice topped with freshly shaved bonito flakes, and guests are encouraged to try hand-shaving additional flakes for their second helping. The staff sends off customers with a heartwarming “Arigatsuо” – a playful combination of “arigatou” (thank you) and “katsuo” that originated from the founder’s grandmother’s love.

Restaurant Details

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