RyuGin in Tokyo was a small Japanese restaurant that was founded in Roppongi Lane in 2003. In 2018, the restaurant moved to Hibiya. Every day, Japanese cuisine is prepared here for international guests using amazing ingredients from all over Japan. The restaurant offers a dignified atmosphere and aims to serve its guests the diversity of Japanese products. The team around Seiji Yamamoto is proud to carry this culinary message out into the world every day.

Every detail was carefully considered when designing the new restaurant for Restaurant Kanda, which has been awarded 3 Michelin stars for 15 consecutive years. The interior was designed to offer plenty of space. There is now a garden, an entrance foyer, a waiting room and a separate entrance for the adjoining room. High-quality Kasuga cedar wood was used for the counter and a diamond-shaped Tenpyo wood. The long, narrow garden with the Inari shrine on a bed of moss is surrounded on three sides by a cedar bark fence, creating a quiet space in the city.

Chef Olivier Chaignon from the 3-star restaurant L'Osier in Tokyo wants to create unique, innovative flavors for his guests while preserving the tradition and essence of French cuisine. Using the best ingredients from Japan and France, he creates inimitable and exquisite harmonies of delicate flavors and textures in innovative and highly original combinations. Chaignon was appointed Executive Chef at L'Osier in 2013, having previously worked at prestigious establishments such as Taillevent and Pierre Gagnaire Paris. He first came to Japan in 2005 as head chef at Pierre Gagnaire .

Sazenka restaurant in Tokyo embodies “kokoro” by harmonizing modern cuisine, Japanese cuisine and Chinese cuisine. Chef Kawada draws on his many years of experience to create delicious, bold flavors using seasonal Japanese ingredients. He aims to introduce traditional Chinese cuisine to Japan and the world. Japanese spirit with Chinese talent. A concept that originated in the Heian period. In ancient Japan, there was a time when there was a lively cultural exchange between Japan and mainland China.

Joël Robuchon has long fascinated the world as a recognized ambassador of the culinary arts, including through the many restaurants the famous chef has opened around the world. His legacy of bringing modern French cuisine to the world is also celebrated at the Yebisu Garden branch in Tokyo. Here, diners can enjoy the best ingredients, friendly service and a wonderful ambience of champagne gold and black.

For every dish served at the Quintessence restaurant in Tokyo, chef Shuzo Kishida focuses on the quality and potential of each product and ingredient. For this reason, no pre-made menus are offered. The menus are “carte blanche” (menu of the chef's choice), based on fresh, seasonal products available at the market. The menu changes from day to day.

Located on the 7th floor of the Four Seasons Hotel Tokyo at Marunouchi, SÉZANNE restaurant offers a captivating culinary experience in the heart of Tokyo. Led by Chef Daniel Calvert, this three-Michelin-starred restaurant presents a vibrant interpretation of French cuisine, artfully prepared and elegantly presented. Embark on a culinary journey in the open show kitchen, surrounded by the relaxed luxury of Andre Fu's breathtaking interior design.

The Kadowaki restaurant in Tokyo Azabu-juban serves only chef's choice menus prepared with seasonal ingredients. It has only 20 seats, and dishes are prepared individually upon request. For this reason, dishes may vary slightly from one another, even at the same price level.

The Restaurant Kohaku serves Japanese cuisine that is full of creativity and surprises. Typical Japanese and Western ingredients such as caviar and truffles are skilfully combined. Chef Koji Koizumi constantly changes his menu to offer his guests new dishes. His creations are full of flavour and always in harmony with modern influences.

Hideki Ishikawa, head chef at Kagurazaka Ishikawa in Tokyo, visits his suppliers in person and is constantly learning new things from them. He always returns with the best ingredients. The focus is on quality, but without overwhelming the guest. The entire restaurant, from the ambiance and service to the dishes, aims to introduce guests to Japanese simplicity at its finest. This is reflected in Ishikawa's signature: each dish may have a maximum of two main ingredients.

Der Name des Restaurants bedeutet „höchstes Kompliment“ oder „Scheitelpunkt“. Die Spitze der Küche im obersten Stockwerk eines Wolkenkratzers ist hier das Konzept. Die Grundsätze der Apothéose sind eine Dreifaltigkeit: Respekt vor der französischen Esskultur, ein tiefes Verständnis für die japanischen Zutaten und Hingabe an den gegenwärtigen Moment.