Michelin Bib Gourmand 2026 – French Cuisine Akasaka & Roppongi Area

✨ Updated for 2026 Michelin Guide Tokyo

Minato-ku boasts the highest concentration of Michelin-recognized restaurants in Japan, making it Tokyo’s gastronomic golden zone. Due to this exceptional density, we’ve divided the district into two guides: the Azabu area and other areas including Roppongi, Akasaka, and Toranomon. This guide focuses on areas outside Azabu.

The sophisticated districts of Akasaka, Roppongi, and Toranomon 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.
Compared to 2025, the 2026 selection adds two new one-star establishments while losing one Bib Gourmand restaurant. Newcomers Mærge and La Gloire join the one-star category. Bib Gourmand restaurant CHARCUT departs from the selection. Notably, two-star Florilège has earned the Michelin Green Star award for its commitment to sustainability.

The 2026 Minato-ku area (excluding Azabu) features 2 two-star restaurant and 6 one-star restaurants, totaling 8 Michelin-starred establishments.

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

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

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

Apothéose

Overview

Located on the 49th floor of Toranomon Hills Tower, Apothéose offers stunning night views. The restaurant’s name means “the highest praise” or “pinnacle.” The chef, who returned triumphantly from Paris, embarks on new French gastronomy in his homeland. Learning from producers and carefully selecting ingredients raised with dedication, the restaurant maximizes deliciousness and appeal while stimulating surprise and curiosity. Combining Japan’s climate with French techniques and creating new value through unconventional sensibility. Achieved one Michelin star for two consecutive years since opening and earned Tabelog’s Top 100 Restaurants 2025.

Restaurant Details

🆕 NEW La Gloire

Overview

La Gloire displays monochrome photographs of the Palace of Versailles throughout its interior. This symbol of French glory connects to the restaurant’s name meaning “glory.” The chef pays respect to French cuisine that evolved from court cooking, expressing the present through his own hands. The concept is demonstrated through cuisine that combines classic and modern approaches. Additionally, approximately 300 prestigious wines are available, with expert sommeliers proposing pairings to complement the dishe

Restaurant Details

🆕 NEW Mærge

Overview

Mærge is a modern French restaurant by the chef who earned one star at La Clairière in Shirokane. Seeking “authenticity,” the chef maintains ongoing relationships with producers throughout Japan, reconstructing the finest ingredients encountered through these connections using solid French culinary techniques. The 11-course seasonal omakase is ¥38,500.

Restaurant Details

Previously Recognized (2025)

CHARCUT (Bib Gourmand)

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