Nishi-Azabu ShimizuProprietor Takuya Shimizu grew up watching the back of his father, who built a sushi restaurant in A…
Kappō Seiten HekirekiQuietly tucked away in Tokyo's Kagurazaka, "Kappō Seiten Hekireki" is a space open only to the privi…
MikadoyaLocated in Nichihara, Tsuwano Town, Shimane Prefecture, Mikadoya is known nationwide as a celebrated…
Akasaka — Akanezaka OnumaSince the restaurant opened during the COVID-19 pandemic, there was a great deal of hardship at firs…
Hiroo: 'Nihon Ryōri Sassa'（Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)）'Nihon Ryōri Sasa' opened in Hiroo, Tokyo, on December 13, 2024. With cooking that sets itself apart…
Shirokane-Takanawa: 'Chisō Takayama'（Shirokane Takanawa "Feast Takayama"）Owner-chef Tomoya Takayama has loved cooking since childhood. After graduating from culinary school,…
Tsukiji: 'Tsukiji Tamura'（Tsukiji "Tsukiji Tamura"）While valuing what I've learned — things like 'using ingredients without any waste' — I also try to …
Nishi-Azabu: 'Nishi-Azabu Noguchi'Shotaro Noguchi（Nishiazabu Noguchi）The tasting menu we serve has a relatively large number of dishes compared to other restaurants — tw…
Azabudai: 'Janu Tokyo SUMI'Hisateru Otsuka（Azabudai "Janu Tokyo SUMI"）At SUMI, drawing on our experience to date, we offer dishes that make the most of charcoal and can o…
Akasaka: 'Akasaka Ogino'Satoshi Ogino（Akasaka "Akasaka Ogino" (formerly Michelin one star)）The hassun course is entirely handmade, and we take care to serve cold items cold and warm items war…
Yakumo: 'Yakumo Uezu'Naoki Uezu（Yakumo "Yakumo Uezu" (Michelin one star, Japan 2026)）'Yakumo Uezu' sits within a quiet residential neighborhood, a short walk from Toritsu-Daigaku Statio…
Kagurazaka: 'Tanimoto'Seiji Tanimoto（Kagurazaka "Tanimoto" (Michelin one star, Japan 2026)）It started when I took up tea ceremony as a hobby, which led me to encounter cha-kaiseki cuisine, an…
Tsukiji: 'Sakuragi'Izuru Sakuragi（Tsukiji "Sakuragi" (Michelin Guide selected, 2026)）Our restaurant's concept could be said to be about how to bring out 'the ingredient's own original a…
Arakichō: 'Yotsuya Minemura'Shohei Minemura（Arakicho "Yotsuya Minemura" (Michelin one star, Japan 2026)）Since I myself am still young, I make a point of communicating with guests so they can talk to me co…
海老真丈俵揚、鰻なめろう湯葉、タピオカ黄身豆腐（付加価値と工数を考える）Kumono tatsuya人手不足の中でも再現可能で、仕上がりの均一性を保ちながら工程の簡略化を図りつつ、和食の基本仕事を大切にした料理にしたいと、辿り着いたのは、「八寸」という形でした。既製品や、蒸し器・スチームコンベクショ…
Kisarazu — Japanese-Style Noodles from the Banzu Tidal Flat（Ryugujo Spa Hotel Mikazuki）The hotel I work for is in Kisarazu, Chiba Prefecture, and since many guests come from outside the p…
Hakkinton Pork and Potatoes — An Evolution of Niku-jaga（Azabudai Iki Inaba）The main branch of the restaurant I currently work at has long served breakfast, so coming up with a…
Eel and Lotus Root Mochi KabayakiThis is the grilled dish for new-style eel cuisine. For "Eel and Lotus Root Mochi Kabayaki," I grate…
Chilled Eel and White EggplantThis is a chilled simmered dish. For "Chilled Eel and White Eggplant," I finished the eel using the …
Eel Inro-ZushiThis is the in-between course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Eel Inro-Zu…
Eel and Fresh-Greenery Tofu in a Soy Milk BrothI work at a restaurant whose main offering is sushi, so I don't often get the chance to work with ee…
Deep-Fried Eel with Corn and VegetablesAt the restaurant where I work, we're used to handling freshwater fish, so I felt this eel theme was…
Eel and Winter Melon, Hakata-StyleThis is the simmered dish for new-style eel cuisine. "Eel and Winter Melon, Hakata-Style" was inspir…
Heshiko-Style Grilled Eel, Nigari-Cured Overnight-Dried Eel, Sansho and Herb-Flavored Grilled EelThese are three grilled dishes for "Shin Unagi-ryori" (new-style eel cuisine). Under the theme "Japa…
Red Wine-Braised Eel in AspicAt the restaurant where I work, we're used to handling freshwater fish, so I felt this theme, "Shin …
Toji-Style Yuba-Wrapped Deep-Fried EelThis is the fried course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Toji-Style Yuba-…
Eel and Vegetables with Yuzu-Kosho SauceThis is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetab…
Eel with Spicy Tomato SauceThis is the grilled course, from the new-style eel cuisine theme. For "Eel with Spicy Tomato Sauce,"…
No. 1 海老真丈俵揚、鰻なめろう湯葉、タピオカ黄身豆腐（付加価値と工数を考える）Kumono tatsuya人手不足の中でも再現可能で、仕上がりの均一性を保ちながら工程の簡略化を図りつつ、和食の基本仕事を大切にした料理にしたいと、辿り着いたのは、「八寸」という形でした。既製品や、蒸し器・スチームコンベクショ…No. 2 Kisarazu — Japanese-Style Noodles from the Banzu Tidal Flat（Ryugujo Spa Hotel Mikazuki）The hotel I work for is in Kisarazu, Chiba Prefecture, and since many guests come from outside the p…No. 3 Hakkinton Pork and Potatoes — An Evolution of Niku-jaga（Azabudai Iki Inaba）The main branch of the restaurant I currently work at has long served breakfast, so coming up with a…No. 4 Eel and Lotus Root Mochi KabayakiThis is the grilled dish for new-style eel cuisine. For "Eel and Lotus Root Mochi Kabayaki," I grate…No. 5 Chilled Eel and White EggplantThis is a chilled simmered dish. For "Chilled Eel and White Eggplant," I finished the eel using the …No. 6 Eel Inro-ZushiThis is the in-between course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Eel Inro-Zu…No. 7 Eel and Fresh-Greenery Tofu in a Soy Milk BrothI work at a restaurant whose main offering is sushi, so I don't often get the chance to work with ee…No. 8 Deep-Fried Eel with Corn and VegetablesAt the restaurant where I work, we're used to handling freshwater fish, so I felt this eel theme was…No. 9 Eel and Winter Melon, Hakata-StyleThis is the simmered dish for new-style eel cuisine. "Eel and Winter Melon, Hakata-Style" was inspir…No. 10 Heshiko-Style Grilled Eel, Nigari-Cured Overnight-Dried Eel, Sansho and Herb-Flavored Grilled EelThese are three grilled dishes for "Shin Unagi-ryori" (new-style eel cuisine). Under the theme "Japa…海老真丈俵揚、鰻なめろう湯葉、タピオカ黄身豆腐（付加価値と工数を考える）Kumono tatsuya人手不足の中でも再現可能で、仕上がりの均一性を保ちながら工程の簡略化を図りつつ、和食の基本仕事を大切にした料理にしたいと、辿り着いたのは、「八寸」という形でした。既製品や、蒸し器・スチームコンベクショ…Kisarazu — Japanese-Style Noodles from the Banzu Tidal Flat（Ryugujo Spa Hotel Mikazuki）The hotel I work for is in Kisarazu, Chiba Prefecture, and since many guests come from outside the p…Hakkinton Pork and Potatoes — An Evolution of Niku-jaga（Azabudai Iki Inaba）The main branch of the restaurant I currently work at has long served breakfast, so coming up with a…Eel and Fresh-Greenery Tofu in a Soy Milk BrothI work at a restaurant whose main offering is sushi, so I don't often get the chance to work with ee…
Hairy Crab and New Lotus Root, Molded and Oven-Baked (Funka Bay, Hokkaido)From the proposal of dishes using the seafood that represents Hokkaido in early summer, this is the …
'Kinki' Lightly Simmered — from Abashiri, HokkaidoThis time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that…
'Kasube' Aspic (from Wakkanai, Hokkaido)This time, in keeping with our restaurant's theme of using many ingredients from Tōhoku and Hokkaido…
Fish SōmenFrom the collection of dishes for beating the summer heat, this is the o-shinogi, a small filling co…
Ayu Arai, Octopus and Summer-Vegetable Nanban Jelly, Chilled Scallop-and-Cauliflower PuréeNaturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological he…
Molokheiya Hand-Cut SobaThis is the meal course (shokuji), from the collection of cold-cuisine techniques for beating the su…
Kombu-Cured Sweet ShrimpThis is a vinegared dish (sunomono), continuing from the collection of cold-cuisine techniques for b…
'Ancient-Style' Grilled Beef, Himuro Pork with Rock Salt, Ash-Dried Fish (The Handwork of Japanese Cuisine)（Otemachi Tokyo Kaikan）This time, from the handwork of Japanese cuisine, work centered on dried foods—meat dishes. For the …
Habutae Tofu, Hakata Tofu, Dengaku (The Handwork of Japanese Cuisine)（Otemachi Tokyo Kaikan）This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods. These …
Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)（Otemachi Tokyo Kaikan）Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many…
In this section, we invite ingenious Michelin-starred chefs to develop one-of-a-kind and versatile recipes using products from YAMASA, the time-honored company inspiring culinary professionals. Don’t miss it and put your own spin on these recipes.
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The Potential of Breakfast（The Kahala Hotel & Resort Yokohama）This time, with breakfast as the theme — as consumers' lifestyle changes drive growing diversificati…
Giving Value to Vegan Cooking Within Japanese Cuisine（Akasaka Dormitory）This time, we explored how to give value to vegan cooking within Japanese cuisine — a challenge that…
The Potential of Milk（ELECOM Co., Ltd. Atami Club）This time, we explored the potential of milk, an ingredient not often used as a leading player in Ja…
A New Exploration of Aroma（Kappo Ikkon）We asked our chefs to explore 'aroma,' one of the important elements that makes up Japanese cuisine.…
A New Exploration of Dashi, and Japanese Cuisine Where Fruit Takes Center Stage（Meiji Kinenkan）We present both the results of a fresh exploration of 'dashi,' which underpins the very roots of Jap…
The Possibilities of Rice（Azabu Muroi）Rice is indispensable to Japanese cuisine. We ask the chefs to present a dish that showcases their i…
Japanese Cuisine That Makes Use of Excellent Techniques from Other Genres（Meiji Memorial Hall, Motoakasaka）This time, we had three up-and-coming, rising-star chefs devise and develop a dish that brings cooki…
The Value of Dining Out That My Restaurant Offers（Black Spring Taichung, Taiwan）Given the current situation, where it's still difficult to casually go out to eat because of the pan…
What Is Koku?Jun Okada（Nihonbashi Shin）The word "rich" is often used to evaluate food. But what exactly does richness mean?
The Potential of Sake Lees, The Potential of Soy Meat（Japanese Restaurant Seizan）Two themes: soy meat and sake lees. Both are ingredients drawing attention now, as food diversificat…
The Potential of CharcoalTakuma SunadaThe theme is charcoal — traditionally used just for grilling ingredients — and what new ways it migh…
Using Oil as the Sixth Taste（Asakusa View Hotel）"The umami of oil" is drawing attention as a new taste sensation following the traditional five basi…
Open-country-style cuisine（Kutsukake Stay Nakakarui）This is an attempt to develop ambitious Japanese cuisine by flexibly incorporating overseas tastes i…
Raising the Added Value of Ingredients（Kutsukake Stay Nakakarui）We add value to ingredients rarely used in high-end dining and develop dishes that can be served at …
Tilefish fried in its own scales, grilled eggplant, mogusa ginger, fried fresh yuba, shiso flower spike, thickened seasoned dashi sauceKatsuhiko Honda（Ginza Noki）This time, within Japanese cuisine, a proposal from head chef Honda (Ginza U Noki) on the basic dish…
White sesame mizu-yokan (fig purée, strained red bean paste, kuzu-starch noodles, toasted sesame)Katsuhiko Honda（Ginza Noki）This confectionery technique is one I learned from Mr. Oguma, who has looked after me since I was yo…
Abalone tempura, Inaniwa udon, grated daikon, aromatics（Hitotsubashi Josui Hall "Hashihantei"）This time, the basic rice course is 'Inaniwa udon.' We have guests eat it simply, with grated daikon…
Chirashi Sushi（Hitotsubashi Josui Hall "Hashihantei"）This time it's chirashi sushi, the fundamental rice course. For this sushi rice, I wanted a pronounc…
Yellowtail simmered to a glossy sheen, yellowtail liver, white-simmered turnip, chrysanthemum-cut lotus root, maple-leaf carrot, roasted chestnut, green chili, julienned ginger, sansho leafTeruaki Mochizuki（Hakone Tensui Saryo）This time, we learned about side dishes from Master Teruaki Mochizuki (The New Okura). He came up wi…
Yamayuri pork miso-marinated harami, grilled matsutake, pike conger senbei, rice porridge senbei, kuruma prawn senbeiThe additional hearty course is a dish meant to be enjoyed with a drink partway through the course. …
Takiawase: Kinka pork kakuni, potato sauce, new burdock, spinach, Japanese mustard（Nishiazabu/Nishiazabu Ichino）Kinka pork is a pig breed called "the phantom pig," characterized by a distinctive umami and richnes…
Soup bowl: okoze suppon-style, mugwort tofu, bamboo shoot, myoga, scallion, sansho flower buds（Nishiazabu/Nishiazabu Ichino）This time, we asked Shimizu Yuji, head chef of the famous Michelin-starred restaurant Nishiazabu Ich…
Salmon tatsuta-style deep-fried, fan-cut eggplant, chrysanthemum thin-batter fry, ginger salt, sudachiToru Sugai（Otemachi Tokyo Kaikan Mitsubishi Club）This time, we learned about fried food from Master Toru Sugai (Tokyo Kaikan Mitsubishi Club). We wil…
Whiting tokusa-age — conger eel yawata-age, rich dashi, myogaToru Sugai（Otemachi Tokyo Kaikan Mitsubishi Club）This time, I learned about "agemono" from Master Toru Sugai (Tokyo Kaikan Mitsubishi Club). I will b…
Fat greenling dusted with kuzu starch — new-crop water shield, small bok choy, shiitake, yuzu（Shibuya Japanese Restaurant Aogaki）This time, we learned about the "clear-soup course" from Instructor Wada (Nihon Ryōri Aogaki). We fe…
Spring sea bream in clear seafood broth — seared tofu, shiitake, garland chrysanthemum greens, julienned scallion, sansho leaf（Shibuya Japanese Restaurant Aogaki）This time, we learned about the clear-soup course from Instructor Wada (Nihon Ryōri Aogaki). We feat…
Shiba shrimp mino-age (oyster shin-biki-age, fried root vegetable with cheese, ginkgo-leaf-cut sweet potato, dead-branch-cut burdock, rice-ear garnish, sudachi)（Shibadaimon/Wanmiya）This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya, Shibadaimon). We will f…
Spiny lobster egg-yolk deep-fry — matsutake hakusen-age, sudachi, plain salt（Shibadaimon/Wanmiya）This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya). We will focus on "Koro…
Bear Meat（Kutsukake Stay Nakakarui）Bear meat is considered the finest among the meats taken in the mountains. I think there's an image …
Rabbit Meat（Kutsukake Stay Nakakarui）Rabbit meat is extremely tender, with a texture close to chicken, almost no fat, and a light, clean …
Wild Boar Meat（MUTO Sendagaya）Wild boar meat is high in protein, low in calories, and rich in collagen, and is a meat that you ca…
Venison（MUTO Sendagaya）Compared to other meats, venison is low in fat, high in protein, low in calories, and rich in iron a…
Duck Nanban-Yaki（Otemachi Tokyo Kaikan）Under the concept of "making every dish by hand," we bring you this series, "The Work We Want to Pas…
Sesame Tofu（Otemachi Tokyo Kaikan）Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On." …
Peeled burdock simmered to a pale white finish（Cooking Institute Aoyama Club）Based on the concept of "making all our products by hand," we will be presenting the series "The wor…
Tokyo Kaikan's Osechi Cuisine（Otemachi Tokyo Kaikan）Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — …
Oura Burdock（Otemachi Tokyo Kaikan）Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — …
Herring Kombu Roll and Conger Eel Kombu Roll（Otemachi Tokyo Kaikan）Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On." …
Genpei Namasu, Tied Vinegared Burdock Knots, Vinegared Lotus Root, and Daikon Namasu（Otemachi Tokyo Kaikan）Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — …
Red-and-White Mizuhiki Kamaboko, Crab Kamaboko, and Pine-Needle Kamaboko（Otemachi Tokyo Kaikan）Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — …
Sweet mashed chestnut and sweet potato（Otemachi Tokyo Kaikan）Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — …
Sweet simmered kumquats（Otemachi Tokyo Kaikan）Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — …
Tender-Simmered Octopus（Otemachi Tokyo Kaikan）Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — …
Wagyu Beef and Horikawa Burdock（Otemachi Tokyo Kaikan）Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — …
Spanish mackerel kenchin-style grilled（Otemachi Tokyo Kaikan）Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — …
Simmered Black Soybeans and Grapes（Otemachi Tokyo Kaikan）Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — …
How to Make Hard Water Closer to Soft Water（Otemachi Tokyo Kaikan）Tags & categories related to this post : Dashi Basics
First-extraction dashi（Otemachi Tokyo Kaikan）Tags & categories related to this post : Dashi Basics
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Dried Shiitake（Otemachi Tokyo Kaikan）Both donko (thick, winter-grown dried shiitake) and koshin (thinner dried shiitake) are the same mus…
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Dried sardines（Otemachi Tokyo Kaikan）There are many kinds of niboshi (dried sardine stock), but most are made from sardines. They are sun…
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Other Dried Fish Shavings（Otemachi Tokyo Kaikan）When taking dashi from bonito flakes without mold culturing, the method is mostly to add them direct…
Bonito: How to Shave It and How to Take Dashi（Otemachi Tokyo Kaikan）Tags & categories related to this post : Dashi Basics
Dried bonito flakes（Otemachi Tokyo Kaikan）Katsuobushi (dried bonito flakes) is divided into arabushi, which has no mold culturing, and hongare…
Kombu: How to Take Dashi（Otemachi Tokyo Kaikan）Tags & categories related to this post : Dashi Basics, kombu
Kombu（Otemachi Tokyo Kaikan）There are theories about the origin of the word kombu: one holds that it comes from the Ainu words "…
White Asparagus（Rakantei）Prepping white asparagus Bringing out the color Peel the tough part in advance. Peel the tough part,…
Asparagus（Rakantei）Prepping asparagus Bringing out the color Boiling it for a long time will make it fall apart, so add…
Spinach（Rakantei）Prepping spinach Bringing out the color, removing bitterness If it's bitter, add a small amount of s…
Tokyo Udo（Rakantei）Prepping Tokyo udo Bringing out the color Firm it up in water with vinegar, alum, and salt for about…
Butterbur（Rakantei）Prepping butterbur Bringing out the color It's best not to board-roll it (itazuri), since that lets …
Small bamboo shoot（Rakantei）Prepping hime-take (baby bamboo shoot) Bringing out the color Peeling it makes the heat penetrate ev…
Daikon Radish（Rakantei）Prepping daikon Removing bitterness The flavor of summer daikon differs by section. To eat it evenly…
Carrot（Rakantei）Prepping carrots Bringing out the color Be careful, because ice water can bring out bitterness and o…
Burdock Root（Rakantei）Prepping burdock root Bringing out the color / removing bitterness Vinegar is effective at stopping …
Shimeji Mushroom（Rakantei）Prepping shimeji mushrooms Bringing out the color / removing bitterness Camellia leaves work to remo…
Shiitake Mushroom（Rakantei）Prepping shiitake mushrooms Bringing out the color Brushing on oil lets it grill faster and keeps th…
Green beans（Rakantei）Prepping green beans Bringing out the color If you boil them too long, the thin skin will peel off. …
Cucumber（Rakantei）Prepping cucumber Bringing out the color For cucumber, rub it with salt by hand rather than board-ro…
The Season of Autumn Brocade, November (Shimotsuki)Masaru Nagano（Kawasaki Japanese Cuisine Shunsai Nishiya）≪Updated 2020/10/10≫ In our Course Menu Feature, we present delightful course-menu recipes every mon…
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The Delicious, Delightful Table of the 'Opal Generation', October (Kannazuki)（Seishin Cooking School）≪Updated 2020/9/5≫ In our Course Menu Feature, we present delightful course-menu recipes every month…
The Long Nights of Autumn, October (Kannazuki)（Yokohama Royal Park Hotel "Japanese Restaurant Shikitei"）≪Updated 2020/8/22≫ In our Course Menu Feature, we present delightful course-menu recipes every mont…
A Banquet of Autumn Rains, October (Kannazuki)Takashi Okada≪Updated 2020/8/16≫ In our Course Menu Feature, we present delightful course-menu recipes every mont…
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An Autumn Evening with Rising Mist, October (Kannazuki)（Chiba - Hotel New Otani Makuhari Senbazuru）≪Updated 2019/9/14≫ In our Course Menu Feature, we present delightful course-menu recipes every mont…
Serene Autumn (Akiurara), October (Kannazuki)（Nishiazabu/Nishiazabu Ichino）≪Updated 2019/9/1≫ In our Course Menu Feature, we present delightful course-menu recipes every month…
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Toshiya KadowakiAzabu Kadowaki (Michelin three stars, Japan 2026)
Haruhiko YamamotoMita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)
Toru OkudaGinza Koju (Michelin two stars, Japan 2026)
Katsuhiro OnoderaGinza Fukuju (Michelin two stars, Japan 2026)
Shingo SakamotoMinami Aoyama "Japanese Cuisine Hakuun" (Michelin two stars, Japan 2026)
Ryosuke ItoNihon ryori Ensui
Shigeo KannoYoyogi Uehara "Shigeyuki" (Michelin one star, Japan 2026)
Shohei MinemuraArakicho "Yotsuya Minemura" (Michelin one star, Japan 2026)
Seiji TanimotoKagurazaka "Tanimoto" (Michelin one star, Japan 2026)
Naoki UezuYakumo "Yakumo Uezu" (Michelin one star, Japan 2026)
Masahiko AshikiNakameguro Tenmasa
Shinji IshidaAkasaka Nogizaka Shin
Hidenobu SasadaShinbashi Sasada
Hiromitsu NozakiWaketokuyama
Toshitaka NakanoGinza "Japanese Cuisine Juko" (formerly Michelin one star, Tokyo 2021)
Satoshi OginoAkasaka "Akasaka Ogino" (formerly Michelin one star)
Kenichi OnoderaKagurazaka Marutomi (Michelin Guide selected, Japan 2026)
Ryusuke YamazakiEbisu "Oryori Ichiho" (Michelin Guide selected, Japan 2026)
