New Three Stars for 2025 🌟🌟🌟| Prix fixe menus trace the steps of Daniel Calvert’s culinary journey. His experiences in each city—London, New York, Paris, Hong Kong—interweaves and elevates the culinary cultures of their respective countries. A borderless sensibility joins French ingredients such as foie gras and vin jaune with Japanese influences such as soy sauce and sake lees. ‘The key to success is consistency’, says Calvert, who fine-tunes his craft with each dish.

New Two Stars for 2025 🌟🌟| Chef Kazuhito Motoyoshi reinvents tempura using liquid nitrogen, creating 'molecular tempura'. This scientific twist refines moisture control, texture, and flavour. Attention to coating, frying temperature, and serving heat brings out peak deliciousness. A fascinating evolution that sparks curiosity and reflects an endless pursuit of the ultimate taste.

New One Star for 2025 🌟| ‘Héritage by Kei Kobayashi’ is not just a name: The chef has made it his mission to honour and give thanks to the French culinary culture and pass it on to future generations through his eponymous restaurant. Venerable standards such as pâté en croûte, roast dovelet and vacherin are prepared in the traditional way but given a modern arrangement. Homage to the classics and the hospitality of the hotel combine to open new horizons in gastronomy.

New One Star for 2025 🌟 | ‘Primo Passo’ means ‘first step’. The chef, once at Quattro Passi in Naples, began his journey in Shintomicho. His goal: Italian cuisine with a Japanese twist, using dashi and local ingredients. The space features a coffered ceiling, mud walls, and a vertical menu. A series of small pasta dishes highlights a range of flavours.

New One Star for 2025 🌟 | The chef, a man of few words, focuses intently on his grill. He perfects each yakitori detail—charcoal, skewer assembly, and grilling. He uses game fowl for its texture and flavour, seasoning with salt, chicken fat, or vinegar. Skewers are paired with chicken-based snacks like cold breast and mincemeat potato salad. A procession of original, smoky dishes.

New One Star for 2025 🌟 | The restaurant name means ‘highest compliment’ or ‘apex’, reflecting its concept: peak cuisine atop a skyscraper. Its philosophy blends respect for French culinary culture, deep inquiry into Japanese ingredients, and focus on the present moment. Meat dishes form the core, with rice enhancing the experience. A spirit of experimentation, free from convention, lets guests truly savour the joy of food.

New One Star for 2025 🌟 | The themes are richness and flavour. Kombu kelp adds depth to soup stock and other ingredients, creating synergy. The chef focuses on Japanese foods, enhancing their creativity. The cuisine blends the ‘three harmonies’: seasonality, flavour balance, and gentleness. Dishes are colourful, flavours light. Traditional craftworks are used for serving and cutlery, expressing the culture of Japan.

New One Star for 2025 🌟 | The name honours the chef’s father, a kappo chef. After learning traditional techniques in Kyoto, he advanced in Tokyo. Rice is served at the perfect steaming point, and soup dishes respect the classics. Avoiding sashimi, he combines new and old on the menu, creating his own style. Temperature and aroma are key, with careful balance between hot and cold. The meal ends with fragrant oolong tea.

New One Star for 2025 🌟 | The chef aimed to create an old-school sushi restaurant. The no-nonsense name, bold sign, and wooden menu recall traditional sushi shops. The counter features a groove to prevent soy sauce spillage, inspired by his mentor. Sushi rice is slightly sour and generously portioned, with thick toppings like in the past. Tuna, a star topping, is served carefully in sets of three nigiri.

New One Star for 2025 🌟 | ‘Circular gastronomy’ from the chef of Mirazur in southern France. Prix fixe menus are based on four themes—roots, leaves, flowers, and fruits—celebrating nature’s cycles. The cuisine blends modern French with Japanese ingredients and Argentine influences like tapas and asado. Rooted in southern France and creatively blossoming, the chef has now flourished in Otemachi.