Michelin Guide 2026: French Excellence in Azabu, Aoyama & Shirokane

✨ Updated for 2026 Michelin Guide Tokyo

The Michelin Guide has become the global benchmark for culinary excellence and gastronomy rankings. According to its criteria, three-star establishments offer “exceptional cuisine worth a special journey,” two-star venues feature “excellent cooking worth a detour,” and one-star restaurants provide “high-quality cooking worth a stop.” Additionally, the Bib Gourmand distinction recognizes restaurants offering outstanding value and satisfaction for under ¥5,000.

Tokyo’s Azabu area, renowned for its exceptional concentration of Michelin-recognized establishments, shows minimal changes from 2025 to 2026. The only departure is Bib Gourmand restaurant Pot-Bouille. L’Effervescence maintains its prestigious three-star status for the fifth consecutive year while also holding the Michelin Green Star award for sustainability. Two-star Crony continues to earn the Michelin Green Star award for the second consecutive year, demonstrating ongoing commitment to environmental practices.

This guide presents the finest French restaurants in Tokyo’s Azabu, Aoyama, Sirokane areas as recognized in the 2026 Michelin Guide: 1 three-star establishment, 2 two-star venues, 2 one-star restaurants, and 5 Bib Gourmand selections, totaling 10 exceptional French restaurants. Each listing includes an overview, essential information, and menu highlights to help you navigate this exceptional culinary landscape.

Three-Star Establishments

L’Effervescence

Overview

Located in a quiet residential area of Nishi-Azabu, this stylish restaurant with its predominantly black interior has captivated world-renowned celebrities and gourmets alike. As one of Japan’s most celebrated dining destinations, L’Effervescence leads the gastronomic scene with its dedication to expressing “Japanese essence” through French cuisine.

The restaurant has garnered numerous accolades, including positions on Asia’s 50 Best Restaurants list, Michelin stars, Gault&Millau recognition, and Tabelog Awards. Chef Shinobu Namae offers an innovative and elegant French cuisine that ingeniously incorporates elements of the Japanese tea ceremony tradition.

Restaurant Details

Two-Star Establishments

Crony

Overview

This glass-fronted house facing a park reveals a Nordic-inspired dining room at the top of the stairs beside the kitchen. The meal begins with seasonal tea, reflecting the restaurant’s name which means “enduring tea-drinking friends” and symbolizes the connection between guests, staff, and producers. Chef Michihiro Haruta pursues a philosophy of simple yet creative cuisine, delivered directly to the table by both service staff and chefs.

The restaurant emphasizes sustainability, avoiding young fish and endangered species while focusing on sustainable seafood. They source imperfect vegetables to reduce food waste and have created signature dishes using excess sake lees. The use of sun-dried salt and honey in cooking is also part of their sustainability initiative.

Restaurant Details

One-Star Establishments

NeMo

Overview

Located in Minami-Aoyama near Omotesando, NeMo’s theme is “nature.” Chef Norihiro Fujii draws inspiration from his childhood memories of delicious experiences in natural settings, infusing Japanese seasonal sensibilities with passionate culinary creativity. The interior features natural wood elements, creating a comfortable atmosphere for all guests.

About half the course menu consists of fish dishes, reflecting the chef’s profound love for seafood. Through captivating culinary performances, NeMo aims to provide memorable dining experiences for guests and their companions.

Restaurant Details

Alchimiste

Overview

Chef Kenichi Yamamoto believes French cuisine is built on multiplication—combining ingredients to achieve synergistic flavors. His specialty is sea urchin and Jerusalem artichoke espuma, which transforms to sea urchin and onion during summer months. The chef expertly balances seafood and mountain ingredients, striving for precise temperature control to enhance flavor melding in the mouth.

Vegetables from the restaurant’s garden ensure consistent quality. The restaurant’s name, meaning “alchemist,” is reflected in the post-meal financier cake—a playful nod to the culinary transformation that takes place in their kitchen.

Restaurant Details

Bib Gourmand Selections

Les Six

Overview

Chef Shota Miyazaki fuses traditional bistro cooking with his own sensibilities. The blackboard menu features both classic dishes and seasonal specialties. Typically, an appetizer and main course provide ample portions, but half-portion appetizers are available upon request for those who wish to sample more variety.

Restaurant Details

Ma Cuisine

Overview

The blackboard at Ma Cuisine features familiar regional French dishes like ratatouille, cassoulet, and beef cheek braised in red wine. The chef places special emphasis on pork from Tokushima prefecture, having fallen in love with its flavor and the producer’s passion. The restaurant excels in charcuterie and cutlets, with generously portioned dishes seasoned with just the right amount of salt—embodying the traditions of French culinary culture.

Restaurant Details

L’AS

Overview

This hidden French gem is located a 7-minute walk from Omotesando Station. The restaurant offers a creative omakase-style course featuring seasonal ingredients. Their wine and cocktail pairings, selected by the sommelier to complement each dish, have earned high praise, as has their original non-alcoholic pairing option. Guests can enjoy the live atmosphere of the open kitchen while dining in the chic, stylish interior.

Restaurant Details

LAUBURU

Overview

Owner-chef Shinichiro Sakurai, drawing inspiration from his beloved Basque region where he spent five years in France, creates hearty French cuisine centered around pork dishes. The menu features homemade ham, sausages, and other robust preparations designed to leave a lasting impression on both palate and heart.

Restaurant Details

T’astous

Overview

This “neo-bistro” is inspired by elegant Parisian establishments, offering regional dishes with a modern sensibility. The chef specializes in foie gras and truffle preparations, drawing on experience working in southwestern France, famous for these delicacies. The restaurant’s name comes from the Cahors dialect, referring to black truffle canapés—inspired by a memorable dining experience the chef had in the region.

Restaurant Details

Previously Recognized(2025)

Pot-Bouille (Bib Gourmand)

Overview

The dimly lit counter creates a sophisticated atmosphere perfect for adults. While rillettes and ratatouille represent traditional French fare, the menu intriguingly ventures into international territory with dishes like tripe, shrimp spring rolls, and tom yum kung ramen. The restaurant’s name means “hodgepodge” in French, reflecting its free-spirited approach that blends various culinary genres into a harmonious whole.

Restaurant Details

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Note

All prices listed are as of May 2025 and may be slightly higher when you visit. Despite potential price fluctuations, the exceptional quality these establishments offer remains consistent.

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