Michelin Guide 2025: Italian Cuisine in Tokyo

The Michelin Guide 2025 has recognized outstanding Italian restaurants across Tokyo, from prestigious starred establishments to exceptional Bib Gourmand selections. This comprehensive guide features 15 remarkable Italian restaurants that showcase both traditional techniques and innovative interpretations, offering unforgettable dining experiences from intimate trattorias to sophisticated fine dining venues.

Understanding Michelin Recognition: The Michelin Guide evaluates restaurants on a precise scale: three stars for “exceptional cuisine that is worth a special journey,” two stars for “excellent cooking that is worth a detour,” and one star for “very good cooking in its category.” The Bib Gourmand category, established in 1997, recognizes restaurants offering exceptional value – in Tokyo, this means outstanding meals for ¥5,000 or less, while Paris sets the bar at under €35 and the US at under $40.

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Two-Star Excellence (1 Restaurant)

PRISMA (プリズマ,Minami-Aoyama)

Overview

Chef Toshiya Saito never stops evolving, constantly reaching for culinary heights with unwavering dedication. His signature tagliolini with caviar and red wine sauce exemplifies his perfectionist approach – he personally adjusts the caviar’s salt concentration to achieve ideal balance. The menu changes organically based on market inspiration, with each dish reflecting Saito’s relentless pursuit of perfection. His wife Noriko handwrites the daily menu, conveying the chef’s passion directly to guests. Reservations are famously difficult to secure.

Restaurant Details

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One-Star Destinations (6 Restaurants)

PRIMO PASSO（プリモパッソ,Tsukiji)

Overview

PRIMO PASSO elevates pasta to fine art under Chef Tomoyuki Fujioka, who served as pasta chef at a three-star restaurant near Naples. His philosophy of “experiencing pasta’s profound depths” translates into an extraordinary 12-course omakase featuring five distinctive pasta preparations. Each dish incorporates seasonal Japanese ingredients with refined Italian techniques, creating a unique culinary bridge between cultures.

Restaurant Details

Principio(プリンピチオ, Azabu-Juban)

Overview

“Principio” means “beginning,” and this intimate hideaway near Azabu-Juban’s shopping district offers exactly that – the perfect start to memorable evenings. The warm husband-and-wife team creates an atmosphere where handmade pasta and charcoal-grilled specialties shine. Their philosophy of culinary travel brings authentic regional Italian pasta to each course, while premium aged pork and short-horn beef receive only salt and pepper seasoning to showcase their natural flavors.

Restaurant Details

BOTTEGA （ボッテガ, Hiroo)

Overview

Hidden away from Hiroo’s bustling streets, BOTTEGA represents Chef Sasagawa’s 20-year culinary journey and relentless experimentation. With no fixed recipes, each dish emerges from intuition and experience. His Italian training focused on regional specialties, leading to masterful handmade pasta preparations like ragù tagliatelle and truffle tajarin. His inland training philosophy restricts main courses to meat preparations exclusively.

Restaurant Details

Aroma-fresca（アロマフレスカ, Ginza)

Overview

Chef Shinji Harada’s “fresh aroma” philosophy permeates every aspect of this sophisticated Ginza establishment. His focus on premium domestic ingredients creates distinctly Japanese Italian cuisine, with presentation, aroma, and flavor forming a perfect trinity. The carefully calculated space design, from table heights to chair positioning, enhances the refined dining experience.

Restaurant Details

Gucci Osteria da Massimo Bottura Tokyo (グッチ オステリア ダ マッシモ ボットゥーラ トウキョウ, Ginza)

Overview

Where Florentine luxury meets Modenese culinary genius, this collaboration between Gucci and three-Michelin-starred Chef Massimo Bottura creates an otherworldly dining experience. The emerald-hued interior reflects Gucci’s aesthetic while Bottura’s innovative spirit infuses every dish with playfulness and elegance, representing the cutting edge of contemporary dining.

Restaurant Details

FARO (ファロ, Ginza)

Overview

FARO (lighthouse) illuminates new possibilities in Italian cuisine, breaking conventional boundaries while respecting tradition. Their modern interpretation of Italian techniques with Japanese ingredients creates original experiences that honor both cultures. The “flower tart” dessert exemplifies their philosophy of celebrating natural ingredients and Japanese herbs.

Restaurant Details

Il Ristorante Niko Romito – (イル・リストランテ ニコ・ロミート,Yaesu, Bulgari Hotel Tokyo)

Overview

The main dining venue at Bulgari Hotel Tokyo showcases three-Michelin-starred Chef Niko Romito’s contemporary interpretation of Italian tradition. The saffron-colored interior frames dishes that balance nostalgic “mamma’s cooking” warmth with sophisticated gastronomic techniques. Chef Romito’s philosophy of “literarily correct yet modernly interpreted Italian cuisine” creates the Italian experience he himself would want abroad.

Restaurant Details

Bib Gourmand Excellence (8 Restaurants)

Trattoria Buca Massimo (トラットリア ブカ・マッシモ, Monzen-Nakacho)

Overview

Embodying the “back-alley Italian taverna” concept, this casual yet sophisticated establishment showcases Chef Massimo’s deep affection for Tuscany. The atmosphere perfectly captures authentic Italian conviviality while delivering exceptional value through carefully sourced regional specialties.

Restaurant Details

IL BALLOND’ORO(イル バロンドーロ, Ebisu）

Overview

Named after soccer’s prestigious Ballon d’Or award, this restaurant’s “golden risotto” gleaming with saffron represents the chef’s tribute to his football dreams. The menu spans Italy from north to south, featuring traditional regional dishes learned through extensive culinary travels. Note: alcohol consumption required (minimum 2 drinks per person).

Restaurant Details

BRAMASOLE (ブラマソーレ, Jingumae)

Overview

Chef’s extensive Italian regional training manifests in dishes like Sicilian eggplant and tomato oven-bake and Emilia-Romagna-style meat ragù pasta. The à la carte approach encourages culinary exploration, with pasta available in both long and short varieties to suit individual preferences.

Restaurant Details

Faro(ファロ, Daikanyama)

Overview

The counter surrounding the open hearth creates a campfire atmosphere where Chef masterfully manipulates charcoal distance and intensity. The signature porchetta requires over an hour of careful preparation, while straw-grilled fish and foil-wrapped vegetables showcase diverse fire techniques. The ¥8,800 ten-course menu coexists with popular à la carte ordering.

Restaurant Details

Osteria da K.[kappa] (オステリア ダ カッパ, Ginza)

Overview

The collaboration between three-Michelin-starred Sushi Yoshitake and Italian cuisine creates something extraordinary. Chef Katsunari Isogai combines premium seafood from the same suppliers as the legendary sushi restaurant with traditional Italian techniques enhanced by Edomae preparation methods. Sea urchin pasta, golden eye snapper acqua pazza, and abalone ragù represent this unique fusion.

Restaurant Details

LA BETTOLA da Ochiai8( ラ・ベットラ・ダ・オチアイ, Ginza)

Overview

Legendary Chef Tsutomu Ochiai’s restaurant, often called “Japan’s most difficult reservation,” offers infinite combinations through its choose-your-own three-course format. Select from approximately 30 options each for antipasti, pasta, and main courses, creating personalized dining experiences that showcase Italian cuisine’s versatility.

Restaurant Details

AUDACE(アウダチェ, Nakameguro), New

Overview

The communal large table creates intimate connections between guests and the open kitchen’s sensory experience. Regional specialties receive creative touches – saffron-enhanced veal with tuna sauce, gorgonzola and green pepper additions to tomato pasta – while premium beef and pork receive simple charcoal treatment to preserve their essence.

Restaurant Details

Sugahara(スガハラ, Kinshi-cho)

Overview

Chef Jun Sugahara’s commitment to regional Italian cuisine emphasizes ingredient quality through strong producer relationships. Yamagata vegetables enhance pasta preparations while Miyagi black pork creates rich stews with tomato and white beans. The sommelier’s expertise perfectly complements each dish, creating harmonious wine pairings.

Restaurant Details

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Dining Strategy Guide

Budget Considerations:

• Ultra-premium: PRISMA (¥31,900), Il Ristorante Niko Romito (¥22,000-¥32,000)
• Premium fine dining: Aroma-fresca, FARO, Gucci Osteria (¥16,000-¥29,000)
• Sophisticated casual: PRIMO PASSO, Principio, BOTTEGA (¥15,000-¥20,000)
• Excellent value: Bib Gourmand selections (¥5,000-¥15,000)

Reservation Strategies:

• Ultra-competitive: PRISMA (2 months ahead), LA BETTOLA da Ochiai (legendary difficulty)
• Plan ahead: All starred restaurants (1-2 weeks minimum)
• Moderate planning: Most Bib Gourmand selections (few days to 1 week)
• Same-day possible: Some casual Bib Gourmand options

Dining Preferences:

• Pasta focus: PRIMO PASSO, Principio, BOTTEGA
• Innovative cuisine: Gucci Osteria, FARO, AUDACE
• Seafood specialty: Osteria da K.[kappa]
• Regional traditions: BRAMASOLE, IL BALLOND’ORO, sugahara
• Fire-focused: Faro Daikanyama, AUDACE

Special Considerations:

• Alcohol requirements: IL BALLOND’ORO (minimum 2 drinks)
• No children: Several establishments have age restrictions
• Dietary restrictions: Confirm accommodation when booking
• Cancellation policies: Most fine dining venues charge for late cancellations

Tokyo’s Italian restaurant scene exemplifies culinary evolution while honoring tradition. From PRISMA’s perfectionist pursuit to neighborhood trattorias serving authentic regional specialties, these Michelin-recognized establishments offer experiences ranging from accessible excellence to once-in-a-lifetime dining adventures. Each venue contributes to Tokyo’s reputation as a global gastronomic capital where Italian cuisine continues to flourish and innovate.

Note: All prices listed are as of May 2025 and may be subject to change. Despite potential fluctuations, the exceptional quality and value these establishments offer remain consistent.