The MICHELIN Guide has released an early preview of 10 newly recommended restaurants in Tokyo. Details for each restaurant are listed with a "New" mark on the MICHELIN Guide official website and the official app.
Newly Recommended Restaurants in Tokyo
Sefino
Mediterranean Cuisine
The theme here is "emotional gastronomy." Arroz caldoso, a dish steeped in nostalgia for the cooking of a grandmother living on the island of Mallorca, is the chef's starting point.
Girandole by Alain Ducasse
French Cuisine
The restaurant's signature feature is the monochrome photography covering an entire high-ceilinged wall. Inspiration drawn from the brasserie is given a modern interpretation, presenting everyday European life like a photo collage.
1864.
French Cuisine
The name comes from 1864, the year the founder set out from Tateyama for Edo. The blue door reflects the sea of the founder's hometown. With a journey departing from the sea of Tateyama as its theme, the menu centers on seafood and leads diners on a journey to savor the bounty of the sea.
Yoshoku Restaurant marronnier
Yoshoku (Western-Style Japanese Cuisine)
The owner was inspired to become a cook by a drama set in a yoshoku restaurant. The signature dish is omelet rice with demi-glace sauce simmered for several days, reminiscent of a dish that appeared in the drama.
ORIGINe
French Cuisine
This is a married couple's restaurant with an open kitchen and counter seating. Time in Nice, in southern France, taught the handling of fish, vegetables, and herbs, while Paris offered a firsthand feel for refinement in step with the times. That accumulated experience is the origin of the cooking and the wellspring of its creativity.
opaline
French Cuisine
The tricolor-themed space is decorated with playful posters by Raymond Savignac. The course changes monthly, with carefully crafted sauces accompanied by wine. Guests are welcomed warmly, as if being invited into a friend's home.
Sushi Kiraku
Sushi
The tsumami (small dishes served with drinks) show off the variety cultivated in Japanese cuisine. The sushi is made with drinks in mind: the fish is sliced thick, and the sushi is formed with less vinegared rice. The hosts welcome guests in a friendly manner, hoping they will enjoy the flavors of the season in a relaxed way.
Shirokanedai Sakurai
Japanese Cuisine
Out of a wish to support the home region, rice from Shiga and Omi konnyaku are used. In season, ayu (sweetfish), moroko, and biwa trout arrive from Lake Biwa. While staying within the framework of Japanese cuisine, the menu weaves in Japanese-style sandwiches, with a playful spirit in mind.
HRMT STAGE
French Cuisine
Next-generation chefs work energetically in the open kitchen. Championing the reconstruction of tradition, the kitchen puts great effort into fonds (stocks) and sauces. Dashi made from kombu and maguro-bushi (dried tuna) is added to conventional recipes in pursuit of a modern flavor. On the à la carte menu, diners can choose both the ingredients and the sauce.
Grolla
Italian Cuisine
The cooking draws on regional cuisine learned in Piedmont and a fascination with the land and culture of northern Italy. The Turin-style cutlet uses grissini (breadsticks) instead of breadcrumbs for its coating. The dishes are rustic yet warm.
About the MICHELIN Guide App
The app is available for both iOS and Android and is free to download, with no monthly fee.
- Brings the MICHELIN Guide's restaurants and hotels from around the world together in one place
- Gives access to the latest selection through early releases of restaurants
- Supports searches for nearby places and for travel destinations
- Lets users save favorites and share lists
- Covers the content of the MICHELIN Guide official website
The MICHELIN Guide in Japan currently covers Tokyo, Kyoto, Osaka, and Nara. Worldwide, the app lists restaurants in more than 60 areas and hotels in more than 120 countries.
