Michelin Bib Gourmand 2025 – Shinjuku and Kagurazaka Japanese Cuisine Restaurants

Shinjuku ward is home to some of Tokyo’s finest dining experiences, with Kagurazaka—a still-active geisha district—standing out as a gastronomic powerhouse in Tokyo’s culinary landscape. This charming area hosts two of only five three-Michelin-starred Japanese cuisine and kaiseki restaurants in Tokyo, making both Shinjuku and Kagurazaka essential destinations for discerning gourmets seeking the pinnacle of Japanese kaiseki cuisine. Kagurazaka’s cultural significance as an active geisha district adds to its allure, preserving traditions that have influenced Japanese politics and society throughout the years.

Understanding the Michelin Guide Ratings

The Michelin Guide has become the global standard for measuring restaurant excellence. The rating system awards:

• Three stars: “Exceptional cuisine, worth a special journey”
• Two stars: “Excellent cooking, worth a detour”
• One star: “High-quality cooking, worth a stop”
• Bib Gourmand: Outstanding establishments offering exceptional value (under ¥5,000 in Tokyo)

Three-Star Restaurants

Kagurazaka Ishikawa (神楽坂 石かわ)、Kagurazaka

Overview

Chef Hideki Ishikawa presents seasonal “omakase” (chef’s choice) courses for ¥49,500 that powerfully showcase Japan’s changing seasons. Since 2009, Ishikawa has maintained its coveted three-star status, serving cuisine that’s never ostentatious but brings out the distinct character of each seasonal ingredient.

Ishikawa’s philosophy embraces continuous learning, sourcing exceptional ingredients through regular visits to production regions, and focusing on no more than two primary ingredients per dish. His minimalist approach reveals the essence of Japanese cuisine while celebrating nature’s bounties.

Restaurant Details

Kohaku (虎白)、Kagurazaka

Overview

Offering innovative Japanese cuisine for ¥49,500 per person that transcends tradition, Kohaku creates distinctive dishes like sashimi served with katsuobushi dashi and candied yuzu instead of soy sauce. Chef Koyu Koizumi incorporates Western ingredients such as caviar and truffles to enhance flavors while constantly evolving his approach—never repeating the same dish year after year.

Restaurant Details

One-Star Restaurants

Yotsuya Minemura (四ツ谷 みね村)、Yotsuya

Overview

A newcomer to the Michelin list since opening in September 2023, this intimate 6-seat counter restaurant offers a seasonal omakase (10 dishes) for ¥30,800. Chef Shohei Minemura, who trained at prestigious establishments like Ginza Yabe and Sushi Masuda, creates monthly-changing menus reflecting his diverse training, featuring highlights like steamed ankimo (monkfish liver) sushi and hand-cut ten-seiro soba noodles.

Restaurant Details

Taninomoto (多仁本)、Kagurazaka

Overview

Located in central Iidabashi/Kagurazaka, Taninomoto serves elegant kaiseki for ¥29,700 featuring meticulously selected seasonal ingredients. The restaurant pairs dishes with a thoughtful selection of sake ranging from light to rich varieties, and wines focusing on Burgundy alongside Japanese and New World options.

The intimate counter-only seating arrangement creates a tranquil tea ceremony-like atmosphere where each guest receives personalized attention. Chef Taninomoto excels in charcoal-grilled dishes and offers multiple rice options for the final course—white rice, seasoned rice, or ochazuke.

Restaurant Details

Guchokuni (愚直に)、Kagurazaka

Overview

Named after the Japanese phrase meaning “straightforward” or “honest”—words gifted by two mentors—this restaurant offers an omakase course for ¥33,000 that embodies the chef’s dedication to authentic cuisine. Known for unique soup dishes featuring generous portions of crab shinjo (fish cake) and crispy okaki rice crackers that impart a pleasant aroma to the broth, Guchokuni has earned an impressive 4+ rating on Japan’s authoritative Tabelog site.

Restaurant Details

Fushikino (ふしきの)、Kagurazaka

Overview

Since opening in 2011, Fushikino has maintained its Michelin one-star status while offering a unique trinity of Japanese cuisine, sake, and ceramics for ¥30,000 (including food and drinks). The restaurant’s name, related to Zen terms for the unknowable or mysterious, reflects its goal of creating unexpected culinary experiences.

While following traditional kaiseki formats, Fushikino distinguishes itself through details like onion soy sauce and aged ponzu. Each dish is paired with sake served in contemporary ceramic vessels, enhancing the dining experience through visual and tactile elements.

Restaurant Details

Ichirin (一凛)、Kagurazaka

Overview

Chef Mikizou Hashimoto’s restaurant name “Ichirin” reflects his commitment to maintaining a dignified, principled approach to Japanese cuisine. His omakase course for ¥27,500 emphasizes meticulous preparation and clear seasonal progression, with hassun platters featuring produce from various regions that tell stories of their origins.

Hashimoto personally visits production regions to deepen relationships with producers, serving rice in traditional ohitsu wooden containers to preserve culinary traditions for future generations.

Restaurant Details

Kurumamon Onozawa (車力門 おの澤)、Arakicho

Overview

Specializing in handmade soba noodles and charcoal-grilled dishes, Kurumamon Onozawa presents an omakase course for ¥30,000 that follows kaiseki structure while incorporating playful elements like tuna and pickled radish rolls mid-meal and a spiced curry alongside the signature soba for the finale.

Chef Makoto Onozawa balances tradition with innovation, maintaining classical approaches for soup and sashimi courses while taking creative liberties elsewhere, exemplifying his philosophy of knowing which traditions to preserve and which to reinvent.

Restaurant Details

Ubuka (うぶか)、Arakicho

Overview

Born from the chef’s profound love for crustaceans, Ubuka offers an omakase course for ¥22,000 centered around crab and shrimp prepared through both Japanese and Western techniques. Signature dishes include crab terrine inspired by French cuisine and tempura shrimp injected with Américaine sauce, culminating in a clay pot rice with crab and vegetables.

The restaurant’s popularity stems from its generous portions and singular focus on showcasing the depth and versatility of crustacean cuisine.

Restaurant Details

Kaiseki Komuro (懐石 小室)、Wakamiyacho

Overview

Led by the renowned Chef Mitsuhiro Komuro, this restaurant offers courses ranging from ¥30,000-¥40,000 (approximately $195-$288) and sources extraordinary ingredients rarely found in Tokyo—from Akashi hamo (pike conger) to premium wild ayu (sweetfish), fragrant Tamba matsutake mushrooms, winter snow crabs, and wild duck. Private room dining options are available at the higher price range.

The meticulous preparation techniques and zero-waste approach to ingredients reflect deep respect for these premium materials. This philosophy is evident in the elaborate appetizer platters and aromatic soups that capture the essence of each season.

Restaurant Details

Making Reservations

Most of these exclusive establishments require reservations well in advance. Bookings can typically be made through specialized platforms like Omakase, TableCheck, Pocket Concierge, or Hitosara, though some may accept direct phone bookings. For the most sought-after venues like the three-star restaurants, plan to book at least one to two months ahead.