Michelin Guide Pre-Releases 12 New Recommended Restaurants in Tokyo for June 2026

Michelin (Japan headquarters: Ota City, Gunma; President: Hajime Sudo), whose corporate vision is 'Everything Sustainable,' has pre-released 12 recommended restaurants and eateries in Tokyo.

Details of the establishments are posted with a 'New' mark on the official Michelin Guide website and app.

## New Recommended Restaurants and Eateries in Tokyo

- **L'appétit** (French): Respects ingredients by using seasonal materials. The dinner menu also incorporates items like menchi-katsu and doria. At the counter, guests can casually enjoy the sounds, aromas, and interaction with the chef.

- **Tomita** (Japanese): Aims for straightforward cuisine with creative ingredient combinations. A signature dish is the seasonal tempura rice. For a second helping, dried seaweed and bonito dashi are added to create a chazuke style.

- **Jiyakiunagi Todoroki Hirasawa** (Eel): The eel is grilled directly over charcoal to showcase its fragrant aroma. The unaju (eel over rice) is named after Fukurokuju, one of the Seven Lucky Gods. The 'Kotobuki' option, featuring half shira-yaki (plain grilled) and half kabayaki (sauce-glazed), is particularly auspicious.

- **Sushi Sugisawa** (Sushi): A serene interior that offers a respite from the hustle and bustle of Ginza. The fish undergoes traditional Edomae preparation techniques such as simmering and marinating. The sushi rice is mildly seasoned to complement the toppings.

- **No Code** (Mexican): A free-spirited style that transcends existing boundaries. Based on the concept of 'No Code,' it crossovers Mexican, French, and Japanese roots, creating a tasting course that fuses these ingredients, cooking methods, and flavors.

- **Ino Cantonese Nihombashi Takase** (Chinese): The chef has honed his skills exclusively in Cantonese cuisine. Dishes are crafted with meticulous attention to detail. The key to the flavor is house-made sauces using domestic ingredients, delivering seasonal aromas with fresh produce.

- **seto** (Innovative): Located in a basement, the space has an industrial atmosphere. The chef, who studied avant-garde cuisine in Denmark and Tokyo, creates genre-less dishes born from his culinary journey.

- **Takumi Makoto** (Sushi): The nigiri is accented with ingredients like yuzu kosho, fuki miso, and sansho pepper, depending on the topping. The chef remains ambitious, viewing his path as ongoing despite realizing his childhood dream.

- **KANTA** (Contemporary): Having studied Japanese, Western, and Chinese cuisines, the chef pursues deliciousness freely, using kombu dashi and spices without being tied to one concept. The generous portions are also a notable feature.

- **NÉN TOKYO** (Vietnamese): Named after 'NÉN,' an aromatic herb native to central Vietnam, with the hope of spreading lesser-known food culture. Each dish has a story, introduced with a hand-drawn card.

- **Tremolare** (Italian): Offers a wide variety of appetizers and pasta. The menu is primarily à la carte, with a late last order, and changes based on sourced ingredients.

- **Sushiya Shota** (Sushi): The name comes from a manga about sushi apprenticeship. Valuing both tradition and evolution, delicate workmanship is applied to each piece of nigiri.

## Michelin Guide Official App
The app consolidates Michelin Guides (restaurants and hotels) from around the world. Users can get the latest information through pre-releases, search nearby or at destinations, and share favorite lists. The app is free to download and use monthly.

## About Michelin
Under its 'Everything Sustainable' corporate vision, Michelin is committed to manufacturing 100% sustainable tires by 2050. The company is advancing global decarbonization efforts, such as promoting maritime transport by sailing ships and optimizing natural rubber cultivation.