11 Michelin Starred Restaurants in Tokyo for One Person Reservations

A Selection of One and Two Stars for Solo Seating

Visit at lunch for more affordable prices or dinner for the main event at these Official Michelin Guide selections on OMAKASE Japan Eatinerary. Each of the restaurants introduced here has a been awarded One or Two Michelin Stars and accepts one guest reservations through OMAKASE JE. If the pressure to dine with friends or dates has been a deterrant in reservation making, look to these Michelin starred restaurants for a memorable solo meal.

Michelin Starred Restaurants in Tokyo for One Person Reservations

Nishiazabu Taku (西麻布 拓) / Sushi / NIshi-Azabu

After earning 2 Michelin stars in 2018 and holding one to this day, visitors are often surpirsed that Taku still readily offers seats to solo diners. Taku also sets itself apart with its masterful sommelier service, creating a delicate balance of sushi and wine which few other sushi counters dare to broach. In between nigiri , snacks and even an uni tasting plate break up the flow of as many as 30 courses with elements of play and creativity. This course is never boring, even when going it alone, and represents a pioneer in Tokyo's competitive Edomae sushi scene.

Daigo (醍醐) / Japanese / Roppongi

Daigo can be found at the foot of Mt. Atago, where it was founded in the 1950s. The current head is Daigo's fourth generation chef, a man who was inspired to study the roots of Shojin Ryori and Buddhist teachings as a compliment to his work. This is because Daigo is unique in its exclusive focus on Buddhist vegetarian cuisine, using only dashi to enhance the natural flavor of Japan's abundant produce. Seasonal menu shifts are especially enjoyable while watching the scenery outside. Diners can suit their appetites with a selection of 4 course menu sizes, all of which feature Daigo's signature flair.

Ginza Fukuju (銀座 福樹) / Japanese / Ginza

Chef Katsuhiro Onodera pays homage to his Tohoku nativity through 2 Michelin-starred dishes that make the most out of the least. Ginza Fukuju's bright, golden, wood interior contrasts the delicacy of its chef's ingredient choice and elegant treatment. In addition to his work as a chef, Mr. Onodera is also a professor of tea ceremony. He leads his restaurant with a philosophy of omotenashi that forges bonds between host and customer, creating a relaxing environment for any diner, even those enjoying Guna Fukuju's memorable course alone.

Kutan (久丹) / Japanese / Tsukiji

Kutan is striking, from its approach to washoku to its backwards-feeling course flow to the eye catching crimson that pops against pure white walls. The master behind it all is Ken Akimoto, a former NOBU chef who was also responsible for upholding the restaurant Kanda's 3 Michelin Stars before aiming for his own goals. In 2021, his own venture, Kutan, earned two. Kutan is stimulating and boundary pushing, proving that washoku needn't be tied to domestic ingredients as long as the raw materials sing in harmony.

Jushu (壽修) / Japanese / Omotesando

Masaaki Senzaki serves Imari beef from his home prefecture, Saga, at Jushu. Like this beef, the fine, glistening strands of richness that marble Chef Senzaki's life have resulted in a masterful chef whose counter welcomes solo travelers on their own gastronomic journey. A fateful encounter at Toyota in Osaka led to years in training to master Kansai kappo cuisine. His plating might lean sparse, but the dishes speak volumes on their own. For 9 years, the chef held two Michelin stars and Jushu still proudly serves Osaka and Saga influenced courses under One Star in Tokyo's Azabu neighborhood.

Ginza Toyoda (銀座 とよだ) / Japanese / Ginza

Namiki-doori is one of Tokyo's culinary battlegrounds -- yet for 18 consecutive years, Ginza Toyoda has come out victorious. Its listing and star-status in the Michelin guide are thanks to veteran chef Seiji Funashima. He continues to visit Toyosu market daily, collecting ingredients from around Japan that express the season - clams just as winter's chill lifts, woody butterbur in spring, and so on - to create the day's menu. Its legacy makes this an unmissable opportunity, especially when coupled with the intimacy of seating as a solo diner.

Kaiseki Komuro (懐石 小室) / Japanese / Shinjuku

Chef Mitsuhiro Komuro brings to the table more than just elite cuisine -- he offers a wealth of experience backed by over a decade of Michelin stars. His passion for cha-kaiseki, the restrained, artful meals presented as part of a formal tea ceremony, inspired the direction for Kiaseki Komuro. The chef has acted as caterer to the leading family in one of Japan's most revered tea ceremony schools and brings this wealth of experience to the 10 seat counter of Kaiseki Komuro. As a solo diner, this immersive meal is both primer and celebration of the exclusive art of tea and cha kaiseki.

Tempura Ginya (天ぷら 銀屋) / Tempura / Shirokane

High speed, high temperature, and high quality are the three pillars of Tempura Ginya, headed by Katsuji Ginya. He considers himself an assistant -- just an aid to bring out the essence of each scrutinized ingredient. Strikingly manicured interior design including ikebana arrangements by the proprietress are complimented by essentialist cuisine. Just batter and ingredients. After a short intro of cold dishes, diners are launched into a 2 Star series of tempura masterpieces including blocks of uni and classic ebi. A Kagoshima-grown donburi finale is the icing on the deep fried cake.

Dominique Bouchet Tokyo (ドミニク・ブシェ トーキョー) / French / Ginza

Like sitting down for a dinner party in a friend's Parisian apartment, One Star (formerly 2 Star) Dominique Bouchet Tokyo's airy space and starched tableclothes are perfect for someone who wants to eat by themself without feeling isolated at a counter, face to face with the chef. Relax into contemporary French cuisine by an internationally acclaimed master. Artistry can be felt deeply in each element of its Ginza space. From abstract art plating to nods to Degas' dancing girls, the French appreciation for art and culture finds a cozy home in Tokyo, ready to welcome anyone in for a warm meal. Chef Sho Ito has been in the kitchen since 2022.

Sushi Kanesaka (鮨 かねさか) / Sushi / Ginza

A look at the ancient family crest of 2 Michelin Starred Sushi Kanesaka informs guests immediately of the importance of this Sushi counter. Ceramicware from the Edo and Motomachi period are still used regularly. Chef Kanesaka approaches sushi with the same honor, coaxing each piece of seafood into its own with careful knifework and skill. In contrast, his attitude towards customers, even those with single reservations, is as warm as family. He is known to be pleasantly chatty, open and positive in his mission to provide "real" sushi to anyone who wants to appreciate it.

Édition Koji Shimomura (エディション・コウジ シモムラ) / French / Roppongi

When a chef like Koji Shimomura is in control, nothing is out of bounds. For example, a course menu rooted in French technique but with minimal butter and cream. After his experience at eateries like 3-Star Le Cote D'Or in France, Chef Shimomura returned to Tokyo to forge his own path. From 2009 to 2023, EdiTion Koji Shimomura held Two Michelin Stars, and continues with One star and Bronze awards in Japan's largest domestic restaurant listing site. The signature dish features oysters cooked in seawater and flavored with citrus gelee. Every element of the space, from tea spoon to tablescape is selected by Chef Shimomura himself.