Nishi-Azabu Shimizu
Nishi-Azabu Shimizu
Proprietor Takuya Shimizu grew up watching the back of his father, who built a sushi restaurant in Asakusa from the ground up in a single generation…
PICK UP
Top Chef Selection ~Pioneers~
- Kappō Seiten Hekireki
Kappō Seiten Hekireki
Quietly tucked away in Tokyo's Kagurazaka, "Kappō Seiten Hekireki" is a space open only to the privileged few — fully members-only…
- Mikadoya
Mikadoya
Located in Nichihara, Tsuwano Town, Shimane Prefecture, Mikadoya is known nationwide as a celebrated restaurant specializing in ayu (sweetfish). From…
- Akasaka — Akanezaka Onuma
Akasaka — Akanezaka Onuma
Since the restaurant opened during the COVID-19 pandemic, there was a great deal of hardship at first, but by facing the ingredients every day and…
- Hiroo: 'Nihon Ryōri Sassa'
Hiroo "Japanese Cuisine Sassa" (Michelin one star, Japan 2026)
Hiroo: 'Nihon Ryōri Sassa'
'Nihon Ryōri Sasa' opened in Hiroo, Tokyo, on December 13, 2024. With cooking that sets itself apart from traditional kaiseki cuisine, it has earned…
- Shirokane-Takanawa: 'Chisō Takayama'
Shirokane Takanawa "Feast Takayama"
Shirokane-Takanawa: 'Chisō Takayama'
Owner-chef Tomoya Takayama has loved cooking since childhood. After graduating from culinary school, he entered the world of cooking in his hometown…
- Tsukiji: 'Tsukiji Tamura'
Tsukiji "Tsukiji Tamura"
Tsukiji: 'Tsukiji Tamura'
While valuing what I've learned — things like 'using ingredients without any waste' — I also try to express my own style. It's long been said that…
- Nishi-Azabu: 'Nishi-Azabu Noguchi'
Nishiazabu Noguchi
Shotaro Noguchi
Nishi-Azabu: 'Nishi-Azabu Noguchi'
The tasting menu we serve has a relatively large number of dishes compared to other restaurants — twelve or thirteen courses — but I don't want…
- Azabudai: 'Janu Tokyo SUMI'
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 only be tasted at our restaurant, which many…
- Akasaka: 'Akasaka Ogino'
Akasaka "Akasaka Ogino" (formerly Michelin one star)
Satoshi Ogino
Akasaka: 'Akasaka Ogino'
The hassun course is entirely handmade, and we take care to serve cold items cold and warm items warm. By incorporating a wide variety of dishes, I…
- Yakumo: 'Yakumo Uezu'
Yakumo "Yakumo Uezu" (Michelin one star, Japan 2026)
Naoki Uezu
Yakumo: 'Yakumo Uezu'
'Yakumo Uezu' sits within a quiet residential neighborhood, a short walk from Toritsu-Daigaku Station on the Tōkyū Tōyoko Line. Now, three years…
- Kagurazaka: 'Tanimoto'
Kagurazaka "Tanimoto" (Michelin one star, Japan 2026)
Seiji Tanimoto
Kagurazaka: 'Tanimoto'
It started when I took up tea ceremony as a hobby, which led me to encounter cha-kaiseki cuisine, and I found myself drawn to the beauty of Japanese…
Showing 12 of 53
~Pioneers~ These chefs are creating the future of Japanese cuisine by fusing tradition and innovation while also strongly influencing and leading the culinary world. They continuously exceed the expectations of their guests by creating a special dining experience by taking the utmost care in every dining aspect such as tableware, table setting, atmosphere, the personality of the chef, and preparing exceptional cuisine fit for food connoisseurs. For this project, the AAJ (The Association for the Advancement of the Japanese Culinary Art) has selected top pioneers from its network and have especially invited them to share their culinary concepts, menus, and recipes. We hope that this page will show a glimpse of the thoughts of these pioneers to help inspire chefs around the world striving to reach new heights and spark their creativity.