(5 June 2026) – The Michelin Guide has awarded 78 restaurants in the Nara region of Japan for 2026. This edition showcases the culinary delights of Nara through a carefully curated selection of inspectors who visited various restaurants anonymously. The Buddhist culture and craftsmanship nurtured in this thousand-year-old capital, the four seasons of the rural landscape, as well as the pure water and local terroir continue to shape the daily lives and culinary traditions of the people. Flavours that are the very reason for the journey – such as sushi with persimmon leaves, Narazuke pickles, the culture of sake breweries, and Yamato vegetables, river fish and mountain produce – will remain in visitors’ memories just as much as the backdrop of temples and shrines.

Gwendal Poullennec, International Director of the Michelin Guide, commented: “The selection in Nara demonstrates once again how the history and spiritual culture of this ancient capital are naturally interwoven with the creativity of today’s chefs. Set against a backdrop of temple and shrine complexes, traditional townhouses and rural landscapes, local ingredients, time-honoured techniques and contemporary influences come together to create unique taste experiences.”

Continuity at the top

The four two-star restaurants once again impressed the inspectors: akordu ( Innovative Cuisine) offers a menu inspired by the chef’s experience with French and modern Spanish cuisine. Using local ingredients from Nara, it conveys the history and terroir of the region and stimulates the imagination of its guests.

Oryori Hanagaki ( Japanese cuisine) serves dishes that honour tradition whilst incorporating original ideas. Set in a detached house surrounded by bamboo, it welcomes just one party per day and devotes itself heart and soul to the cuisine and hospitality.

Tsukumo ( Japanese cuisine) serves dishes featuring sophisticated combinations of ingredients, in keeping with the philosophy of its chef, who trained in Kyoto, New York and London.

NARA NIKON (Japanese cuisine) serves authentic Japanese cuisine that highlights the natural flavours of the ingredients. The name reflects the artisanal care taken to ensure the perfect timing of preparation.

Oryori Hanagak Hoshino receives first star

Keisuke Hoshino, originally from Osaka, draws on his wealth of experience in creating his menus. He grills Uda Wagyu beef over charcoal and incorporates seasonal touches such as Japanese pepper in spring and matsutake mushrooms in autumn. The restaurant is housed in a renovated traditional townhouse with high ceilings, is adorned with antiques and works of art, and is run by a team that includes waitresses in kimonos and a sommelier.

Green Star

Seven restaurants with Green Stars, an accolade awarded only until 31 May 2026, continue to champion local ingredients from Nara. The Green Stars come from three one-star restaurants: the Italian Da terra (Asuka Village), the innovative SÉN (Tenkawa Village) and the Chinese Naramachi Kuko (Nara City); and from four recommended restaurants: Sanjuhachi ( Yamatotakada City), Kuramoto Ryori Maruto Shoyu (Tawaramoto Town), Kiyosuminosato AWA (Nara City) and Kiyosuminosato AWA (Nara City).

Eleven new Bib Gourmand restaurants

Introduced in 1997, the Bib Gourmand distinction recognises restaurants in the Michelin Guide that offer high-quality cuisine at affordable prices. The restaurants cover a wide range of culinary styles and invite their guests to enjoy carefully prepared dishes that offer excellent value for money.

Eleven restaurants have been included in the Bib Gourmand list, including establishments specialising in Indian cuisine, eel, kushikatsu, soba, pizza, French cuisine and yakitori. In addition to Nara City, the Guide also features restaurants and eateries in the towns of Ikaruga, Ikoma, Uda, Kashiba and Kashihara that offer exceptional value for money.

New recommendations

The Italian restaurant Ristorante Nishiyama (Ikoma) captivates with creative flavours of wasabi and sansho pepper, as well as refreshing notes of yuzu and sudachi. The vegetables are sourced from local farmers and reflect the regional flavours. The modern restaurant Overview ( Nara) aims to leave a lasting impression. Its specialities feature vegetables from Nara, allowing guests to experience the region’s diversity and the local people’s connection to the land.

Two sushi restaurants invite you to linger: Sushi Matsumiya (Nara) is run by sisters. To highlight the natural sweetness of the prawns, they omit wasabi, whilst the braised conger eel is briefly seared over bamboo leaves to absorb its aroma. They approach sushi with great attention to detail and give each individual piece their own special touch. Naramachi Sushi Hanako (Nara) is run by a chef who returned to his hometown after a spell in Canada. From sushi rice infused with Kansai flavours to braised conger eel that highlights the natural taste of the ingredients, and the ‘Ura-Maki’ rolls he is known for from his time in Canada – he honours tradition whilst incorporating his own experiences.

Two French restaurants: AUBERGE de SENVIE ( Sakurai) offers exquisite, modern cuisine amidst the refreshing landscape of the nature-rich Yamato Plain. The restaurant collaborates with local producers, potters and woodcrafters in Nara, thus uniting the passion of all those involved. SOLIER ( Nara) connects the region with its guests through dishes made from vegetables and fruit from its own kitchen garden. The chef serves the dishes personally, conveying the appeal of the ingredients and their history. Sukita ( Nara) is a yakitori restaurant housed in a renovated traditional Japanese house. Here, they use aged chicken from which excess moisture has been drawn out to highlight the umami flavour of the skin and meat. They have their own theories on how to arrange the charcoal and grill, and they are passionately dedicated to their craft.