The Top 100 Restaurants Near Makimura

1. Gault&Millau 4 Toques

A ramen shop in a residential Shinagawa pocket where the queue forms before the kitchen even wakes up. The broth is built on soy sauce, salt, and dried sardines, and the noodles are made in-house. The name, Muginae, means wheat seedling, the chef's quiet wish that the place would push through adversity and grow. The Michelin Guide gave it a Bib Gourmand, and the neighborhood has never really recovered from the attention.

1. Michelin Guide Bib Gourmand

The menu at this three-Michelin-star contemporary French restaurant arrives with deliberate white space, leaving room, the chef says, for your imagination to do some of the work. Shuzo Kishida built the whole project around a trinity: the ingredient, the flame, and the seasoning, three ideas that sound simple until a piece of fish arrives cooked with an precision that makes you reconsider every fish you've eaten before.

1. Michelin Guide 3 Stars
2. Gault&Millau 4 Toques

Twelve seats inside a former diplomat's residence in Minami-Azabu, where the chef fuses Chinese cooking with Japanese kaiseki sensibility and a deep reverence for tea. The concept has a name to match its ambition: "sa" for tea, "zen" for meditation, "ka" for Chinese, collapsed into a single word. Three Michelin stars and a spot on the World's 50 Best list have made reservations a project. Come prepared for a tasting menu and no casual drop-ins.

1. Michelin Guide 3 Stars
2. Gault&Millau 4 Toques
3. 50 Best #71 · The World’s 50 Best Restaurants

The guéridon trolley still rolls through the dining room, which tells you everything about the register of this three-Michelin-star French restaurant inside a mock château in Ebisu. The kitchen carries Joël Robuchon's name and his exacting ambition, with the chef using Japanese ingredients to pull classic French gastronomy somewhere new. Wear your good jacket and clear your evening.

1. Michelin Guide 3 Stars
2. Gault&Millau 4 Toques

A basement kaiseki room where the chef trained in Gifu before bringing that discipline to Tokyo, earning two Michelin stars along the way. The young crew moves with a warmth that feels taught rather than performed. Traditional wansashi, the pairing of sashimi and soup that anchors Japanese cuisine, grounds a menu that otherwise keeps you guessing. The effort behind each course stays invisible, which is more or less the point.

1. Gault&Millau 4 Toques
2. Michelin Guide 2 Stars

A six-seat counter in Azabujuban, a private room with a ceiling so low the Michelin Guide notes guests can feel each other's breathing, and a chef whose kaiseki-style tasting menus hold three Michelin stars. The kitchen leans into seasonality with a quiet intensity drawn from tea-ceremony culture, where restraint is the whole point. The truffle rice has become something of a calling card. Book well ahead, dress accordingly, and bring your listening ears.

1. Michelin Guide 3 Stars
2. Gault&Millau 4 Toques

The chef grows their own vegetables and closes every meal with a financier, a pastry that doubles as a joke about the restaurant's name and the alchemist's obsession with gold. This Michelin-starred contemporary French spot in Shirokanedai takes a quiet but firm position: ingredients don't add up, they multiply. Sea and mountain produce arrive at temperatures calibrated to dissolve on contact, which sounds like a promise and more or less is.

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

A nine-seat counter in a basement on a quiet Nishiazabu residential street, which tells you almost everything about the mood before the food arrives. Myojaku holds three Michelin stars and a spot on Asia's 50 Best, and the 14-course French-leaning omakase is built around a quietly radical idea: submarine spring water instead of the usual kombu-and-dashi backbone, letting seasonal vegetables and seafood argue for themselves without reinforcement.

1. Michelin Guide 3 Stars
2. Gault&Millau 4 Toques
3. 50 Best #33 · Asia's 50 Best Restaurants

The name translates to "flame and water," and the kitchen takes that pairing as a serious manifesto. This intimate Japanese restaurant in Nakameguro holds two Michelin stars and centers everything on a stew built from water sourced in Kagoshima, dashi pulled from aged kombu and bonito, and soup ingredients kissed by charcoal smoke. It reads like a quiet obsession made edible, course by careful course.

1. Michelin Guide 2 Stars
2. Gault&Millau 3 Toques

A cup of tea greets you at the door, and the same leaves come back as ice cream at the end of the meal. That loop captures what this two-Michelin-star contemporary French restaurant in Higashiazabu is doing: a minimal-ingredient philosophy shaped by fermentation, pickling, and roasting, with French and Scandinavian technique applied to Japanese produce. The open kitchen means you catch every move the team makes. It holds a spot on Asia's 50 Best list, and earns it quietly.

1. Michelin Guide 2 Stars
2. Gault&Millau 3 Toques
3. 50 Best #34 · Asia's 50 Best Restaurants

Counter seating wraps three sides of an open kitchen at this contemporary French tasting-menu restaurant, so the cooking is more or less a live performance. Chef Hiroyasu Kawate trained in Montpellier and came up under Quintessence's Shuzo Kishida, and the menus now lean heavily plant-forward, local produce carrying more weight than the meat and seafood. Two Michelin stars and a spot on the World's 50 Best.

1. Gault&Millau 4 Toques
2. Michelin Guide 2 Stars
3. 50 Best #36 · The World’s 50 Best Restaurants

A bowl of steaming risotto, drawn from the tradition of freshly cooked rice in chakaiseki, arrives early and sets the tone for everything that follows. This is a three-Michelin-star contemporary French restaurant in Nishiazabu where Shinobu Namae builds prix fixe menus around Japanese producers and seasons. The meal closes with a weak matcha tea borrowed from the Sowa tea ceremony, which is a quietly elegant way of telling you it's time to go.

1. Michelin Guide 3 Stars
2. Gault&Millau 4 Toques

A two-Michelin-star tempura counter in Shibuya where the chef mixes batter with two types of water and liquid nitrogen, which tells you right away that convention is not the priority here. The omakase moves at its own tempo, with inventive interludes breaking up the procession of fried things. Cold sea urchin on a hot perilla leaf is the kind of detail that sounds gimmicky until you try it.

1. Michelin Guide 2 Stars
2. Gault&Millau 3 Toques

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

A one-Michelin-star tempura counter tucked into a basement in Shirokanedai, where the chef works in near silence, listening to the sound of the oil the way a musician listens for a note going flat. High heat, adjusted constantly, pulls moisture out and concentrates flavor. No creative flourishes, just whatever is in season dropped into batter and made to taste more like itself. The room, built by a traditional Japanese tea-house carpenter, is quietly beautiful.

1. Michelin Guide 1 Star

The dining room is kept dark, like something submerged, and the menu follows the same logic: a Michelin-starred French contemporary restaurant built around the idea that mountain streams become rivers that feed the sea. The chef's obsession with seafood started in Marseilles and landed here, in Ebisu, as a kind of philosophical project, Japanese ingredients folded into French technique with the seasons doing most of the arguing.

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

1. Michelin Guide 1 Star

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

1. Michelin Guide 1 Star

Seisoka sits within the grounds of Tengenji Temple, a Zen-sect temple in Minamiazabu, which tells you something before you've ordered anything. The kitchen serves shojin ryori, the centuries-old vegetarian cuisine of Zen monks, with seasonal vegetables and seafood presented on tableware chosen to match the mood of each season. It holds a Michelin star, though the whole philosophy here runs counter to the idea of drawing attention to itself.

1. Michelin Guide 1 Star

1. Michelin Guide 1 Star

A watch crown, "ryuzu" in Japanese, is the small knob that sets everything in motion, which tells you something about how seriously this basement-level contemporary French restaurant in Roppongi takes the idea of precision. Two Michelin stars. The kitchen draws on ingredients from Niigata and the Noto region, and the brigade of chefs, patissiers, and sommeliers moves through service with the kind of coordinated quiet that makes formal dining feel effortless rather than stiff.

1. Gault&Millau 4 Toques
2. Michelin Guide 2 Stars

A one-Michelin-star tempura counter in Kamimeguro where the chef borrows freely from kaiseki tradition, wrapping shrimp in nori and deep-frying bamboo shoots that were simmered first. Wagyu goes in the fryer too, and the rice bowl topped with mixed tempura is its own thing entirely. A sesame and rice oil blend keeps everything lighter than you'd expect. It's classical Japanese technique, just with a restless imagination running the show.

1. Michelin Guide 1 Star

Paneled walls and hunting-lodge furniture give this French dining room in Hiro its name, and the game on the plate backs up the decor. Wild boar and venison come from hunters across Japan, their savory depth cut by the chef's habit of layering fruit against fermented and salt-pickled accents. The owner doubles as sommelier and pours the French wine himself. A Michelin-starred room where the food leans wilder than the setting suggests.

1. Michelin Guide 1 Star

A Michelin-starred Chinese restaurant in Roppongi Hills where every dish takes its name from two kanji characters, and the manager explains what those characters are actually gesturing at. The kitchen works from old Sichuan as a guiding principle, pulling from Chinese history and its figures: one dish nods to the hibiscus flower of Chengdu, another to the wine Tang-era beauty Yang Guifei favored. Refined and a little literary.

1. Michelin Guide 1 Star

Kaiseki with a sushi chef's DNA: the rice is cooked the sushi-ya way, with minimal water, so every grain carries its own opinion. This intimate Tokyo kaiseki counter holds a Michelin star and runs on a restless curiosity, the kind that lands abalone risotto on a Japanese menu without apology and closes the meal with pu-erh tea the chef picked up in Shanghai. It draws the quietly adventurous crowd that likes tradition redrawn from the inside.

1. Michelin Guide 1 Star

The menu pivots daily around what the land and sea actually offer, a practice Yoshihiro Narisawa calls satoyama cuisine, rooted in Japan's old tradition of farming the flatlands and foraging the mountain edges. This two-Michelin-star fine dining room in Aoyama, ranked in the World's 50 Best, plates that philosophy on lacquerware and washi, so the tableware is part of the argument. Omakase format, serious prices, and the kind of silence that means everyone is paying attention.

1. 50 Best #21 · The World’s 50 Best Restaurants
2. Michelin Guide 2 Stars
3. Gault&Millau 3 Toques

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

1. Forbes Travel Guide Forbes Four Star
2. Michelin Guide 1 Star
3. Gault&Millau 3 Toques

A counter-seat kaiseki spot in Mita that pulls hard from Kyoto tradition, with fish grilled in soy, sake, and citrus, served on Kyoyaki pottery. First-timers get the omakase; regulars earn access to the full menu, which is a nice incentive to come back. Ingredients shift with the season. It holds a Michelin star, and the mood matches: quiet, precise, and not especially casual.

1. Michelin Guide 1 Star
2. Michelin Guide Selected Restaurant

Kumiko woodwork panels and lacquered counter trays set the tone before the food arrives at this intimate fine-dining room in Roppongi. The chef works over a wood flame, folding Japanese ingredients and seasons into French structure, which the house calls "wakon yosai," Japanese spirit with Western learning. The smoky warmth of the hearth hangs in the air throughout. It holds a Michelin star.

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

A second-floor French restaurant in Shirokanedai where the menu reads like a thank-you note, listing each ingredient's origin and the producer behind it. The chef comes to the table with every dish to explain the thinking, which sounds fussy until it isn't. Bread and tea come from the chef's home prefecture of Shizuoka, baked by a classmate, which gives the whole room a quiet, personal logic that most tasting menus only pretend to have.

1. Gault&Millau 3 Toques
2. Michelin Guide Selected Restaurant

1. Michelin Guide 3 Stars

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

1. Gault&Millau 3 Toques
2. Michelin Guide Selected Restaurant

1. Michelin Guide 1 Star

Haiku written by the chef appear on the menu here, which tells you something about the register of the place before the food arrives. This is a tempura counter in the kaiseki mold, a Michelin-starred basement room where pieces come one at a time and the meal moves through appetizers, soup, and sashimi alongside the frying. The chef calls it Ten-Masa Kaiseki, a family inheritance he's quietly expanded into something the seasons can actually speak through.

1. Michelin Guide 1 Star

1. Michelin Guide 1 Star

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

1. Michelin Guide 1 Star

A Michelin-starred tempura counter in Azabujuban where the sequence is the point: the chef opens with delicate white fish and builds steadily through vegetables to shrimp, swapping between roasted and cold-pressed sesame oil as the flavors call for it. The meal closes with something seasonal and a little unexpected, a rice dish folded together with tempura that makes the whole thing feel considered rather than routine.

1. Michelin Guide 1 Star

1. Michelin Guide 3 Stars
2. Gault&Millau 4 Toques

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

Bonito is shaved and dashi drawn tableside, which tells you something about how seriously this Minami-Aoyama kaiseki restaurant takes the gap between "just made" and "good enough." The name is a Zen phrase for a cloud drifting without attachment, and the kitchen seems to take that literally, bending tradition toward char-grilled beef and straw-roasted game without announcing it as a departure. Two Michelin stars.

1. Michelin Guide 2 Stars
2. Gault&Millau 3 Toques

A Michelin-starred Cantonese dining room in Motoazabu where the kitchen treats congee as seriously as the hot pots of longtooth grouper that follow it. The prix fixe menu runs through a wide sweep of dishes kept deliberately small in portion, so you land somewhere between a proper feast and a tasting menu without quite committing to either. The cooking bridges Hong Kong and Japan through fermented condiments and layered sauces, which sounds fussy on paper and quiet on the plate.

1. Michelin Guide 1 Star

A Michelin-starred kaiseki restaurant in Minamiazabu where the menu turns over every two weeks, tracking Japan's seventy-two micro-seasons so closely that seasonal flowers arranged on lacquered trays mark each shift. The abalone grilled over charcoal with a liver sauce has been on every version of the menu since the beginning, which tells you something about why regulars never seem to leave.

1. Michelin Guide 1 Star

A framed motto from tea master Sen no Rikyu sets the tone at this kaiseki restaurant in Minami-Aoyama, where the chef trained in Kyoto's chakaiseki tradition and still approaches every service as though it were his first. Rice comes out the moment it's ready so you can watch it change as the steam rises. The meal closes with handmade sweets and strong matcha, following wabicha tea ceremony etiquette. It holds a Michelin star.

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

Shrimp stars in nearly every course at this quiet second-floor tempura counter in Motoazabu, a one-Michelin-star omakase where the craft was passed down from the chef's father. The batter stays faithful to tradition, but small imaginative moves keep it from feeling reverent to the point of dusty. The meal closes with kakiage, and yes, shrimp turns up again, which by then feels less like repetition and more like a running joke everyone is in on.

1. Michelin Guide 1 Star

The name means "pure" or "immaculate," and the all-white room makes the point before anything arrives at the table. This is a Michelin-starred Japanese kaiseki restaurant where the chef still sources crab, abalone, and sea perch from the fishmonger back in Shimane Prefecture where he trained. The meal closes with takikomi-gohan, then somen or curry to settle the palate, a traditional arc delivered with enough quiet wit that it never feels like a lecture.

1. Michelin Guide 1 Star

1. Michelin Guide 1 Star

A solo chef running a tightly seated Italian dining room in Minami-Aoyama, where the menu arrives with no prototypes and no compromises. The chef holds himself to a standard where reinvention is the baseline, not the occasional flourish, and the flowers, the music, and the plating all answer to the same scrutiny as the food itself. It holds two Michelin stars, and the room is small enough that he means it.

1. Michelin Guide 2 Stars

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

The omakase opens with a wafer sandwich of foie gras and miso, which sets the tone for what Den is doing: Japanese fine dining that refuses to be solemn about itself. Two Michelin stars and a spot on the World's 50 Best lists, and the room still runs on actual warmth rather than ceremony. The chef's whole project seems to be making sure you leave having had fun, and it works.

1. Michelin Guide 2 Stars
2. 50 Best #53 · The World’s 50 Best Restaurants
3. Gault&Millau 3 Toques

The dipping sauce here has been evolving for generations, the ratio of soy to mirin quietly shifting as tastes change, while everything else stays remarkably still. This is an old-school unagi restaurant with a Michelin star, where the eel is steamed first to shed excess fat, then either grilled plain in the shirayaki style or lacquered in sauce for kabayaki that fills the room with smoke and sweetness. Serious, unhurried, and not cheap.

1. Michelin Guide 1 Star

1. Michelin Guide 1 Star

1. Gault&Millau 2 Toques
2. Michelin Guide Selected Restaurant

1. Michelin Guide 1 Star

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

Guests are greeted with "Oide-yasu," a Kyoto dialect welcome that signals exactly what this two-Michelin-star kaiseki restaurant is doing: transplanting old Kyoto into central Tokyo, intact. The seasonal menu folds in yearly observances and the occasional Western ingredient without losing its footing, and you can eat at a tatami room or a counter depending on how formal you're feeling, which is a rarer choice than it sounds.

1. Michelin Guide 2 Stars
2. Eater The 38 Best Restaurants in Tokyo

1. Gault&Millau 3 Toques
2. Michelin Guide Selected Restaurant

A Michelin-starred modern French restaurant in Minami-Aoyama whose name fuses the French word for "margin" with "merge," which turns out to be a fair description of the cooking. Prix fixe menus run classic French technique alongside something more restless and contemporary, and the two don't so much compete as quietly negotiate. The room is calm and considered, the kind of place where the chef has clearly thought hard about what a blank canvas is actually for.

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

Concrete walls and a glass-enclosed kitchen give this kappo restaurant the feel of a modern tearoom, which turns out to suit it perfectly. The chef and sommelier both came up through Japanese restaurants in Paris, and that double fluency shows: seafood, citrus, and rice arrive from the chef's native Tokushima, while fermented Awa bancha tea quietly threads through the menu. Monthly pairing events keep the room thinking. One Michelin star.

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

The chef used to be a DJ, and the name isn't just branding: the break-beats philosophy shapes the playlist and, apparently, the pacing of a bowl. This Meguro ramen shop holds a Michelin Bib Gourmand, and the draw is a soy-sauce broth that runs clear and clean in a way that makes you wonder what everyone else is doing with theirs. Compact, focused, the kind of counter you leave slightly amazed that lunch cost so little.

1. Michelin Guide Bib Gourmand
2. The Infatuation The 11 Best Ramen Shops In Tokyo

A fourth-floor French restaurant in Azabu-Juban where the chef trained under Pierre Gagnaire and carried the avant-garde instincts home with him, which is rather the point: the name translates to "comfortable house," and the cooking follows the logic, pairing seafood with meat and fruit with vegetables in combinations that feel less like rule-breaking and more like someone rearranging furniture until the room finally makes sense.

1. Gault&Millau 3 Toques
2. Michelin Guide Selected Restaurant

1. Gault&Millau 3 Toques
2. Michelin Guide Selected Restaurant

1. Michelin Guide 1 Star

A Eurasian magpie, the bird of Saga Prefecture, flies across the shop curtain and again on the cooks' whites, which tells you immediately how seriously this Japanese restaurant takes where it comes from. The chef sources rice, beef, and yuzu pepper from Saga, and serves them on antique Karatsu and Imari ware. Each dish arrives only after you've finished the last, Osaka-style, and nothing on the plate is decorative. It holds a Michelin star.

1. Michelin Guide 1 Star

1. Michelin Guide 1 Star

1. 50 Best #63 · Asia's 50 Best Restaurants

1. Gault&Millau 3 Toques
2. Michelin Guide Selected Restaurant

1. Michelin Guide 1 Star

1. Michelin Guide Bib Gourmand

1. Gault&Millau 4 Toques
2. Michelin Guide 2 Stars

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

A one-Michelin-star French restaurant in Kasumigaseki where the menu reads like a biography, Shizuoka-grown ingredients meeting time spent in Paris and Copenhagen. The chef pulls Kakegawa tea from their hometown into a foie gras torchon, and mushrooms from local producers go through fermentation before becoming soup. It's a precise, modern kitchen that earns its Nordic references without making a point of them.

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

1. Gault&Millau 3 Toques
2. Michelin Guide Selected Restaurant

A prix fixe Chinese restaurant on the second floor in Minami-Aoyama, with a Michelin star, where the menu reads like a culinary autobiography: Sichuan discipline on one page, Taiwanese restraint on the other, Japanese ingredients threading through both. The house-made doubanjiang and mala sauce arrive on the appetiser platter, bold and delicate trading turns. The name roughly means "to cherish," and the kitchen takes that rather literally.

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

1. Michelin Guide 2 Stars
2. Gault&Millau 3 Toques

From January through March, the entire menu is fugu, full stop. The rest of the year, Seiji Yamamoto runs a fine dining kaiseki in Tokyo Midtown Hibiya that holds three Michelin stars, driven by the kind of technical precision that borders on the obsessive. Yamamoto has said he cooks because he loves cooking, which sounds obvious until you eat here and realize most people who say that don't mean it quite this much.

1. Michelin Guide 3 Stars

1. Gault&Millau 3 Toques
2. Michelin Guide Selected Restaurant

Charcoal is doing most of the talking at this intimate counter restaurant tucked into a Ginza basement, where the chef tends his flame with the same attention most people reserve for their investments. The cooking is seasonal Japanese, pared down to let the ingredients argue for themselves, from bamboo shoots in spring to puffer fish in winter. Ink-brushed lotuses line the wall behind the counter. It holds a Michelin star.

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

The pork variety comes first, literally, written into the restaurant's name before anything else gets a say. This is a tonkatsu shop built around Mochibuta, a domestic breed prized for tender meat and fat that stays clean on the palate. The cutlets go into vegetable oil over a low, unhurried flame, which keeps the crust light rather than greasy. The chef works the pots with near-religious focus. It holds a Michelin Bib Gourmand, and sits beside the Musashikoyama arcade.

1. Michelin Guide Bib Gourmand

Soup served inside the turban shell it came from is a reasonable encapsulation of what this two-Michelin-star kaiseki restaurant is doing. The chef grew up between the mountains and the sea of Tohoku, and that geography shows up on the plate: crab baked in its own shell, hot pots that are simultaneously bracing and refined. The kitchen uses very few ingredients and somehow makes you remember every single one.

1. Michelin Guide 2 Stars

1. Michelin Guide 1 Star

The dried daikon strips simmered in clam stock here are a dish the chef tracked down through old Edo literature, not a family recipe. This stylish Tokyo restaurant specializes in the cuisine of old Edo, a tradition distinct enough from kaiseki that most visitors haven't tasted it before. Shiba shrimp, named for the inlet where they were once caught, arrive in soup as fishcake, and the bonito broth is made without kombu, the way it always was.

1. Gault&Millau 2 Toques
2. Michelin Guide Selected Restaurant

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

A basement kaiseki room in Ginza where the chef's Shiga upbringing and Kyoto training converge on the same menu, holding two Michelin stars. The seasonal hassun platters arrive vivid and precise, and the hot-pot courses are built around the idea of a shared moment rather than a solo performance. Service is the kind that notices things before you do. Country memory, city refinement, one quietly remarkable room.

1. Gault&Millau 4 Toques
2. Michelin Guide 2 Stars

The champagne list is organized by the town Sézanne borrows its name from, which tells you something about the level of thought going on here. This is a fine dining room on the seventh floor of the Four Seasons, designed by André Fu, with Tokyo's skyline sliding in after dark. The kitchen is glass-walled and fully on display. The team holds a spot on the World's 50 Best Restaurants, running a contemporary French tasting menu that folds in Japanese ingredients without making a fuss about it.

1. 50 Best #7 · The World’s 50 Best Restaurants
2. Gault&Millau 4 Toques
3. 50 Best #16 · Asia's 50 Best Restaurants

1. Michelin Guide 1 Star

Virgilio Martinez, the Lima chef behind Central, planted this fine dining project in Tokyo to map Peru's ecosystems through a Japanese lens. Two Michelin stars and a spot on Asia's 50 Best Restaurants list followed fast. Courses arrive with names like Ocean Haze and Woods in the Highland, and an ancient Andean potato-roasting technique gets reworked with bamboo shoots and wild mountain vegetables. Peru and Japan, it turns out, share a seriousness about where food comes from.

1. Michelin Guide 2 Stars
2. Gault&Millau 3 Toques
3. 50 Best #28 · Asia's 50 Best Restaurants

1. Michelin Guide 1 Star
2. Gault&Millau 3 Toques

1. Gault&Millau 3 Toques
2. Michelin Guide Selected Restaurant
3. Gault&Millau Selected Restaurant

1. Michelin Guide Bib Gourmand

1. Gault&Millau 3 Toques