Michelin Guide 2025: Yoshoku & Beef Cuisine

Tokyo’s culinary landscape showcases two uniquely Japanese culinary achievements: premium wagyu beef preparations and yoshoku—Japan’s distinctive interpretation and evolution of Western dishes into something entirely original. The 2025 Michelin Guide recognizes five exceptional establishments that have elevated these genres to world-class standards through decades of refined technique and innovative approaches.
Two one-star restaurants demonstrate contrasting philosophies in wagyu cuisine. Oniku Hanaryū in Nihonbashi transforms A4-A5 black wagyu into kaiseki-style art, presenting every course from appetizer to final rice dish with premium beef through diverse Japanese techniques. Meanwhile, Niku Kappo Jō in Nishi-Azabu focuses purely on Tajima beef, extracting maximum flavor through precise preparations—lightly seared tataki, slow-braised tail, and charcoal-grilled filet—each method specifically chosen to highlight unique characteristics of different cuts.
The three Bib Gourmand yoshoku restaurants represent living history of Japan’s culinary innovation since the Meiji era. Ponta Honke, established in 1905, claims to be the birthplace of katsuretsu—the predecessor to modern tonkatsu—with techniques adapted from Imperial Palace kitchens to create something distinctly Japanese. Grill Grand continues three generations of family tradition behind Sensoji Temple since 1941, perfecting yoshoku classics like beef stew and omelet rice. Mejiro Shunkōtei offers “new yet nostalgic yoshoku” that honors traditional methods while incorporating modern techniques like vacuum-cooking to create evolved comfort food.

Yoshoku(Three Bib Gourmand)

Ponta Honke (ぽん多本家) – Yoshoku (Japanese-Western Cuisine)

Overview

Overview: Founded in 1905, Ponta Honke claims to be the birthplace of katsuretsu—the predecessor to modern tonkatsu. The original chef, trained in the Imperial Palace kitchens, adapted Milanese cutlet to tempura-style frying methods. Their legendary katsuretsu features carefully selected pork loin with fat removed, fried slowly in its own rendered lard for a golden, light coating that concentrates the meat’s natural umami.

Restaurant Details

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Grill Grand (グリル グランド) – Yoshoku (Japanese-Western Cuisine)

Overview

Overview: Established in 1941, this three-generation family restaurant continues Meiji-era traditions in yoshoku. Located behind Sensoji Temple, their specialty beef stew, omelet rice, and hayashi rice represent the golden age of Japanese-Western fusion cuisine. Each dish reflects decades of refined technique passed down through the family line.

Restaurant Details

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Mejiro Shunkōtei (目白 旬香亭) – Modern Yoshoku

Overview

Overview: “New yet nostalgic Western cuisine” defines this innovative restaurant that blends classical yoshoku techniques with modern approaches. Their signature dishes include demi-glace hamburg steak and smooth béchamel gratins made using traditional methods, while innovative vacuum-cooking techniques concentrate vegetable flavors while maintaining fresh textures.

Restaurant Details

Beef Cuisine (2 One-Star Restaurants)

Oniku Hanaryū (おにく 花柳)

Overview

Overview: Located in the historic Nihonbashi Kobune-cho district, Oniku Hanaryū elevates beef cuisine to an art form through kaiseki-style presentations. Chef Katayanagiーwhose culinary journey began with childhood memories of his father’s thick-cut steaksーhas created a temple to wagyu that honors both the ingredient and Japanese cultural traditions. Every course from appetizer to final rice dish features premium A4-A5 black wagyu prepared through diverse Japanese techniques including nigiri sushi, charcoal grilling, and shabu-shabu.

Restaurant Details

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Niku Kappo Jō (上)

Overview

Overview: Hidden away in Nishi-Azabu’s basement, Jō specializes in pure Tajima beef paired with premium sake in an intimate kappo setting. The restaurant’s philosophy centers on extracting maximum flavor from each cut through precise technique—lightly seared loin tataki, slow-braised tail, Chateaubriand transformed into katsu sandwich, shabu-shabu sirloin with excess fat carefully removed, and filet grilled over charcoal to perfect rosé. Each preparation method is specifically chosen to highlight the unique characteristics of different beef cuts.

Restaurant Details

Budget Considerations:

• Premium dining: Oniku Hanaryū (¥40,000-49,999), Niku Kappo Jō (¥30,000-39,999)
• Special occasion: Mejiro Shunkōtei dinner course (¥6,000-7,999)
• Accessible luxury: Ponta Honke (¥4,000-4,999), Grill Grand lunch (¥3,000-3,999)
• Exceptional value: Mejiro Shunkōtei lunch (¥1,000-1,999)

Timing Tips:

• Lunch advantage: Niku Kappo Jō offers lunch courses from ¥16,500 vs ¥30,800 dinner
• Year-round availability: Mejiro Shunkōtei (no closure days)
• Weekend dining: Most restaurants closed Sundays/Mondays (check individual schedules)

Reservation Requirements:

• Essential: Oniku Hanaryū (Omakase platform only), Niku Kappo Jō (Tabelog/TableCheck)
• Recommended: All three yoshoku restaurants accept reservations
• Advance booking: High-end beef restaurants require significant advance planning

These establishments represent the pinnacle of Japanese interpretation of Western cuisine and wagyu craftsmanship, showcasing how traditional techniques can be elevated to world-class standards while maintaining accessibility across different price points.

Note:
All prices listed are as of June 2025 and may be slightly higher when you visit. Reservation policies and operating hours may change, so please confirm directly with restaurants before visiting.