Michelin Bib Gourmand 2025 – French Cuisine Akasaka & Roppongi Area

The sophisticated districts of Akasaka and Roppongi form one of Tokyo’s most international and vibrant areas. Known for high-end dining experiences that cater to both locals and expatriates, this neighborhood hosts an impressive collection of Michelin-starred French restaurants and bistros. From innovative two-star establishments to intimate wine-focused eateries, the area offers a remarkable range of French culinary experiences with distinctive Japanese influences.

Two-Star Excellence

Florilège

Overview

Florilège, renowned in both the Michelin Guide Tokyo and Asia’s 50 Best Restaurants, has begun its third chapter after relocating to Azabudai Hills. Under the direction of Chef Hiroyasu Kawate, who has captivated both Japanese and international culinary professionals, the restaurant features a “table d’hôte” concept where guests gather around one large table. Emphasizing sustainability, Chef Kawate’s plant-based creations transform familiar vegetables into starring roles with his unique sensibility. Each dish meaningfully explores the significance of operating a restaurant in Tokyo, creating rich dining experiences that leave lasting memories.

Restaurant Details

One-Star Gems

Restaurant Ryuzu

Overview

Like the crown of a watch (ryuzu in Japanese), Ryuzu functions with precision as Chef Ryuta Iizuka leads a team where chefs, pastry chefs, waitstaff, and sommeliers work in perfect harmony like interlocking gears. Drawing inspiration from the chef’s hometown of Niigata and seasonal vegetables from Noto Peninsula, each dish expresses Japan’s four seasons. The kitchen transforms producers’ passion into exquisite creations, which the service staff thoughtfully delivers to guests. Ryuzu presents delicate French cuisine with a distinctly Japanese sensibility in a comfortable, refined atmosphere.

Restaurant Details

Héritage by Kei Kobayashi

Overview

Héritage by Kei Kobayashi’s philosophy centers on mastery, challenge, and innovation. Under the supervision of Chef Kei Kobayashi—the first Japanese chef to earn three Michelin stars in France—traditional French cuisine is reinterpreted with a revolutionary vision and passed on to the next generation. The sophisticated setting engages all six senses—sight, hearing, touch, smell, taste, and information—to create memorable experiences for guests, who become the protagonists in this culinary theater where refined craftsmanship, exceptional ingredients, and innovative vision combine to create a new gastronomic cuisine française.

Restaurant Details

EdiTion Koji Shimomura

Overview

Though based on French techniques, EdiTion Koji Shimomura uses butter and cream sparingly, focusing instead on the natural aromas and flavors of ingredients for lighter, refined dishes. Signature creations include chilled oysters with sea water and citrus jelly, and sea bream fried in kadaif pastry. The vegan course also adheres to the restaurant’s philosophy. True to its name, which means “editing,” recipes are constantly refined and updated, ensuring each visit offers something new and extraordinary.

Restaurant Details

L’ATELIER de Joel Robuchon

Overview

L’ATELIER de Joel Robuchon embodies the concept of “conviviality” proposed by Joel Robuchon—a space where guests can enjoy casual, free-flowing conversation with chefs and service staff across a long counter. Watching chefs put finishing touches on dishes in the open kitchen, guests savor perfectly timed cuisine at the counter. Beyond set courses, the menu offers a rich selection of small plates. Whether stopping by with friends after work or dining solo, this approachable French restaurant allows guests to combine Joel Robuchon’s modern French cuisine according to their mood.

Restaurant Details

le sputnik

Overview

Named after the Russian word for “companion,” le sputnik respects French culinary traditions while maintaining an avant-garde approach. Chef Takahashi values the essence of ingredients, expressing his ideal flavors through creative courses constructed with seasonal produce. The dining experience progresses like a journey through the seasons, from visually stunning appetizers like “Smelt and Burdock Fritters” to classical main dishes such as “Roast with Sauce Civet.” Each plate offers multi-layered flavors, inviting guests to become “companions” in a tradition-inspired journey full of innovations and exhilaration.

Restaurant Details

Metis Roppongi

Overview

Metis, named after the Greek goddess of wisdom and also meaning “mixed” or “hybrid” in French, received a Michelin star within its first year of opening in February 2023. Following the concept of Wakon Yosai (Japanese spirit with Western learning), the restaurant expresses Japanese seasons and ingredients through French traditions and philosophy. The result is a stunning “wood-fired French cuisine” that perfectly harmonizes Japanese sensibilities with French culinary arts. The “OMAKASE course and wine pairing” crafted by the chef and sommelier, both trained in France, creates sublime moments with visually beautiful presentations and flavors that captivate the palate.

Restaurant Details

L’ARGENT

Overview

L’ARGENT offers a world where cutting-edge sensibilities merge with classical essences. Guests can enjoy the dynamism of live cooking scenes from comfortable low chairs at the counter, or savor a moody atmosphere at elegant table seats or private rooms. The chef combines experiences from Paris and Copenhagen to layer Japanese ingredients with French classics and Nordic innovations. This fusion is exemplified in the foie gras terrine combined with Kakegawa tea from his family home, and fermented mushrooms from Shizuoka producers transformed into soup. This modern French cuisine, rich in creativity, interweaves the chef’s roots with producers’ contributions.

Restaurant Details

TOUR D’ARGENT

Overview

TOUR D’ARGENT, named after the “silver tower” that shines on the banks of the Seine River, traces its history back to 1582 on the banks of the Seine in Paris. The Paris main restaurant has nurtured the history and traditions of French cuisine as a gastronomic mansion frequented by royalty and nobility from various countries. In 1984, when Paris and Tokyo became sister cities, “TOUR D’ARGENT Tokyo” was born as the world’s only branch, celebrating its 40th anniversary in autumn 2024.

Restaurant Details

Essential Information

Bib Gourmand Recommendation

CHARCUT

Overview

Specializing in charcuterie, CHARCUT is led by Chef Takehiko Machimachi, who mastered his craft at a butcher shop in Lyon, France. Based on the wisdom and ingenuity of his predecessors, he creates time-intensive specialties with meticulous care. His expertise shines in appetizers such as salami, sausages, and terrines. The bistro also introduces the charm of regional cuisine through dishes like soupe de poisson (fish soup), quenelles, and choucroute. Experience authentic French charcuterie traditions with wines carefully selected by the sommelier-certified owner-chef.

Restaurant Details