🥢 Myojaku
Tokyo, Japan
Hidetoshi Nakamura · Kaiseki (contemporary kaiseki)
A Tokyo kaiseki room opened in 2022 that became the guide's only new three star in 2026, built on dashi made with deep-sea spring water and a minimalist, precise hand. Getting a seat is the hard part, usually via a booking platform or hotel concierge.
About ¥49,500 per person via Tableall including booking fee; private-room course about ¥64,500; matsutake season adds ¥10,000–15,000
Smart casual, understated; sandals and shorts may be refused
Booking
There is no public reservation page; seats come through Tableall, hotel concierges or introductions, and cherry-blossom and autumn-leaf dates fill three to six months ahead.
FestiGo is not affiliated with Michelin. Stars, prices and booking details are compiled from public sources; Michelin and the restaurants have the final word.
Good to know
- Weekday lunch is consistently the easiest door for a first visit; save the dinner counter for an evening with stakes.
- There is no public booking page, so put a concierge or Tableall on it early; cherry-blossom and autumn-leaf dates need three to six months of lead time.
