Michelin (Japan headquarters: Ota City, Gunma Prefecture) has released a June 2026 early preview featuring 12 newly recommended dining establishments and restaurants in Tokyo. The newly featured restaurants are now listed with a "New" mark on the official MICHELIN Guide website and app.
New Recommended Restaurants in Tokyo
L'appétit — French Cuisine
Seasonal ingredients take center stage here, with each one handled with care. In the evenings, dishes such as menchi-katsu and doria also feature on the menu. Guests seated at the counter can enjoy the cooking experience in a casual atmosphere, taking in the sounds and aromas as the chef works.
Tomita — Japanese Cuisine
The kitchen aims for honest, straightforward cooking while bringing creativity to the combination of ingredients. The standout dish is the seasonal tempura rice, served as part of the set meal — for a second helping, dried nori and katsuobushi dashi are added to transform it into ochazuke.
Jiyakiunagi Todoroki Hirasawa — Eel
The eel is prepared in the Kansai-style jiyaki method over charcoal to let the fragrant smokiness shine. The unaju portions take inspiration from the seven gods of good fortune: the "Kotobuki" option, associated with health and longevity, pairs shirayaki (plain-grilled) and kabayaki (glazed) eel side by side, almost like a couple. Both the "Fukuroku" and "Kotobuki" options carry auspicious meaning.
Sushi Sugisawa — Sushi
The serene interior offers a quiet retreat from the bustle of Ginza. Fish is prepared using traditional Edomae techniques such as simmering and marinating. The vinegared rice is seasoned gently to complement rather than compete with the toppings. The chef continues on the path of sushi, guided by the teachings of his master.
No Code — Mexican Cuisine
Free from the constraints of convention, this restaurant embodies the spirit of its name. The omakase course blends culinary roots from Mexico, France, and Japan — crossing over ingredients, cooking techniques, and flavor profiles.
Ino Cantonese Nihombashi Takase — Chinese Cuisine
The chef has devoted their career entirely to Cantonese cuisine, giving meticulous attention to each ingredient before completing every dish. The key to the flavor is a house-made jiang (Chinese sauce/paste) crafted from domestic ingredients. The menu delivers the aromas of each season through mountain and sea produce at their peak.
seto — Innovative
Located underground, the space has an industrial feel. Having trained in avant-garde cuisine in both Denmark and Tokyo, the chef draws on this varied journey to create food that defies genre.
Takumi Makoto — Sushi
Each piece of nigiri is carefully matched with accompaniments such as yuzu kosho, fuki miso, or fresh sansho to add contrast and depth. The chef fulfilled a childhood dream of becoming a sushi craftsman and, even now, continues to pursue improvement with a sense that the journey is far from over.
KANTA — Modern Cuisine
Not wanting to be confined to a single concept, the chef trained in Japanese, Western, and Chinese cuisine. Kombu dashi and spices are incorporated freely in pursuit of flavor, and generous portions leave a strong impression.
NÉN TOKYO — Vietnamese Cuisine
"NÉN" is an aromatic herb native to central Vietnam. The name reflects the restaurant's mission to introduce an as-yet-undiscovered food culture to diners. Each dish comes with its own story, presented on a hand-drawn card.
Tremolare — Italian Cuisine
The menu offers a wide range of antipasti and pasta. Sharing a few dishes is recommended for variety, while full portions make a stronger impression. The menu changes according to daily sourcing, and the restaurant operates primarily à la carte with a late last order.
Sushiya Shota — Sushi
The restaurant's name is drawn from a manga about sushi apprenticeship. Just as both sushi and manga evolve through tradition and innovation, each piece of nigiri reflects careful preparation, skilled technique, and balance — layers of craft within a single bite.
June Magazine Article Pick Up
Save the Date
MICHELIN Guide Japan 20th Anniversary — Three Selections to Be Announced Simultaneously
The MICHELIN Guide is marking 20 years in Japan with the simultaneous announcement of three regional selections. Details can be found on the official MICHELIN Guide website.
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MICHELIN Sommelier Award Winner Miki Tanaka of "Louise" in Osaka
"The stars are the food and the guests" — The art of a sommelier who doesn't push wine
3-Star Chef Interview
In harmony with the mountains of Hanase: The tsumikusa cuisine of newly three-starred Miyamaso
MICHELIN Guide Official App
The official MICHELIN Guide app is available for download via QR code on both iOS and Android.
App Features:
- All MICHELIN Guide restaurants and hotels worldwide in one place
- Early access to newly recommended restaurants with the latest selection updates
- Nearby search and destination search
- Share favorites and lists
- Covers all content from the official MICHELIN Guide website
- Free to download, no monthly fee
The domestic MICHELIN Guide currently covers Tokyo, Kyoto, Osaka, and Nara, with listings for restaurants across more than 60 global regions and hotels in over 120 countries.
