The 2026 Michelin Guide Kyoto & Osaka Latest Restaurants Announced! Complete List of Selected Restaurants

Michelin Guide Kyoto & Osaka 2026 — Award Ceremony Highlights

On April 23, 2026, the award ceremony for the 'Michelin Guide Kyoto & Osaka 2026' was held at the The Ritz-Carlton, Osaka, with Michelin's official partner OMAKASE also in attendance.

Michelin Guide Kyoto & Osaka 2026 — Summary of Selected Restaurants

Total number of listed restaurants: 479 (Kyoto 244, Osaka 235)

The total count increased by 10 compared to last year. One restaurant newly earned Three Stars, 5 newly earned Two Stars, and 19 newly earned One Star.

1. Three Stars: 9 restaurants (Kyoto 6, Osaka 3) ※ 1 Kyoto restaurant upgraded to Three Stars
2. Two Stars: 31 restaurants (Kyoto 19, Osaka 12) ※ 5 restaurants upgraded
3. One Star: 139 restaurants (Kyoto 73, Osaka 66) ※ 8 restaurants upgraded to One Star, 11 newly listed
4. Bib Gourmand: 106 restaurants (Kyoto 47, Osaka 59) ※ 12 newly added
5. Selected Restaurants (Michelin Plate): 189 restaurants (Kyoto 96, Osaka 93) ※ 30 newly added
6. Michelin Green Star: 13 restaurants (Kyoto 10, Osaka 3)
7. One Mentor Chef Award and one Service Award each presented.

The number of selected restaurants in Kyoto reached an all-time high of 244, with 34 new entries. Osaka also reached a record high of 235 restaurants, with 33 new entries.

Michelin GuideComplete List

Michelin Kyoto & Osaka 2026 — Three-Star Restaurants

【Kyoto】Miyamaso

Newly awarded Three Stars, "Miyamaso" is a ryokan-style inn located in the Kitayama area. It first received One Star in 2010, followed by Two Stars the following year, and was elevated to Three Stars in 2026. It also received a Green Star in 2021. The cuisine uses ingredients foraged directly from nature, offering a unique style of cooking known as "摘草料理" (tsumakusa ryori — wild herb cuisine). The fourth-generation chef personally ventures into the mountains to gather ingredients, delivering seasonal flavors throughout the year: wild mountain vegetables in spring, river fish in summer, mushrooms in autumn, and game in winter. Within this serene woodland setting, guests can enjoy a perfect five-sense experience inspired by nature.

Reservations (only accepted via phone or email)

Michelin Kyoto & Osaka 2026 — Two-Star Restaurants

[Kyoto] Tokuha Motonari

"Tokuha Motonari" (徳ㇵ本也) is a Japanese cuisine restaurant tucked away in a residential neighborhood beside Kyoto's Kamigoryō Shrine. The owner trained at the renowned Kyoto restaurant "Wakuden." The most celebrated dish is the grilled fish presented standing upright in a style similar to robatayaki, concentrating umami and drawing out natural oils — a cooking method that is both delicious and beautifully simple in the Japanese tradition.

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[Kyoto] Higashiyama Yoshihisa

Also newly promoted to Two Stars, "Higashiyama Yoshihisa" takes the Japanese martial arts philosophy of "Shu-Ha-Ri" as its theme — protecting the essence of cuisine, breaking boundaries through creativity, and forging a new path. In keeping with this spirit, the menu changes monthly, incorporating seasonal ingredients and the day's fresh catch, crafted with the chef's creativity and passion into one-of-a-kind dishes.

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[Kyoto] Muromachi Yui

"Muromachi Yui" is a restaurant where guests can savor Japanese cuisine steeped in traditional elegance. Presented in omakase style, the dishes express the passage of the seasons. The indispensable "hassun" (an assortment of seasonal starters) reflects the character of each month. Beyond the food, the restaurant itself is set within a renovated traditional Kyoto machiya townhouse, complete with a small garden to admire. It offers not just a culinary experience for the palate, but a fully immersive encounter with Japanese culture.

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[Kyoto] Doppo

Standing alone on Kyoto's Kitaoji avenue, this freestanding Japanese-style residence bears the name "Doppo" (独歩, meaning "walking alone") in bold characters on its sign. It is a Japanese cuisine restaurant that fuses the beauty of Japanese food with art that transcends past and present. Owner Miyazawa trained at numerous prominent Japanese restaurants, and "Doppo" — his third establishment, opened in 2023 — earned Two Michelin Stars in under three years. In addition to traditional Japanese cuisine, another highlight is the collection of art objects within: tableware over 400 years old, paintings by artist Kitaoji Rosanjin, and a sign inscribed by Hiroshi Sugimoto — a truly captivating feast for art lovers.

[Osaka] Teruya

"Teruya" received consecutive Michelin One Stars from 2023 through 2025, and was promoted to Two Stars in 2026. The owner, who trained for many years in Kyoto, places great emphasis on "dashi" (broth) — the cornerstone of Kansai-style cuisine — using a delicate broth that enhances the natural flavors of each ingredient. The type of broth also changes depending on the dish. The restaurant's tableware choices are equally discerning, featuring a mix of antique pieces and handcrafted works by contemporary artists, reflecting the owner's distinctive aesthetic sensibility.

Michelin Kyoto & Osaka 2026 — One-Star Restaurants

【Kyoto】Korean Cuisine Byeoleeya

"Korean Restaurant Byeoleeya" was awarded the Michelin Selected Restaurant distinction in 2025 and was promoted to One Star the following year. Entering a secluded freestanding townhouse, guests are welcomed into a world of Korean court cuisine. Chef Hoshino Asuka draws on the techniques and spirit of Korean royal cuisine to present a uniquely styled "Korean kaiseki." The menu artfully blends Japanese and Korean ingredients, with dishes such as namul (seasoned vegetables) and kimchi made using Kyoto vegetables.

The course menu follows the philosophy of "food as medicine" (藥食同源), offering warm, nourishing flavors with a profound depth. The multi-course appetizers, served in lacquered jubako boxes inspired by royal banquet cuisine, are visually stunning. This restaurant, where tradition and innovation harmonize beautifully, invites guests to discover a new dimension of Korean cuisine.

【Kyoto】ima

"ima" is a French restaurant that blends seamlessly with traditional Japanese aesthetics. Stepping into this renovated Kyoto machiya, guests encounter a sleek, modern counter surrounding a central hearth with a quietly crackling wood fire — diners can sit close to the flames and enjoy their meal. The heart of the cuisine lies in classic French culinary technique.

Yet the chef, drawing on refined skill and an international sensibility, creates diverse dishes that transcend the boundaries of French tradition, building a unique culinary world that is simple yet deeply flavorful. Rich local produce from around Kyoto is cooked over open fire, producing intense umami and aroma — a flavor experience unlike any other.

For beverages, a curated selection of natural wines is offered to complement each dish, along with an extensive non-alcoholic menu for guests who prefer to avoid alcohol.

[Kyoto] KOGA

"KOGA" is a French restaurant set within a 120-year-old Kyoto machiya townhouse, where the warm atmosphere does not diminish the sophistication and refinement within. The chef spent nearly ten years training at multiple Michelin-starred restaurants in France, and holds paramount the principle of "the combination of flavor and aroma" passed down from his French mentor.

With a perfumer's sensitivity, he allows ingredients to resonate with each other, creating entirely new flavor profiles. The signature dish that best embodies this philosophy is a warm salad made from approximately 30 varieties of freshly harvested vegetables, primarily from Kyoto, each prepared according to its individual character. The charcoal-grilled meat dishes similarly layer sauces and aromas to express the chef's unique worldview.

In this Kyoto machiya setting, guests can savor the perfect pairing of authentic French-technique cuisine and fine wines. Space, service, and cuisine work i

[Osaka] Sushi Shigenaga

Located in Osaka's Kita-Shinchi district, "Sushi Shigenaga" offers an omakase course that combines sushi with seasonal à la carte dishes. Meticulous attention is paid to every ingredient: a blend of two types of rice is used, along with housemade sushi vinegar combining white and red vinegar, with the temperature of the shari (vinegared rice) adjusted for each topping. Fish is sourced primarily from fresh seafood in Kyushu regions such as Amakusa in Kumamoto, as well as local Osaka markets like Tsuruhashi and Kuromon.

The interior features a single-plank counter crafted from Yoshino hinoki cypress. In this serene space, guests can savor Japanese sushi culture at a leisurely pace, accompanied by sake.

[Osaka] Hachi

"Hachi" opened in 2024 and earned a Michelin One Star in just two years. The owner is a chef with over 35 years of experience, personally selecting premium seasonal ingredients from across Japan using the keen eye cultivated over decades.

Particularly noteworthy is the use of binchotan charcoal from the Ise-Shima region to grill ingredients. Direct contact with fire seals in the aroma and draws out the natural umami of each ingredient to its fullest. The restaurant also offers rare game meats such as bear, uncommon in Japanese cuisine — a distinctive feature that lets guests enjoy dishes unavailable elsewhere. The exquisite sukiya-zukuri space is luxuriously configured with just six counter seats. The tranquil atmosphere, suffused with the scent of cypress, is perfectly suited for special occasions such as important dates.

[Osaka] Empathie

"Empathie" received the Michelin Selected Restaurant designation in 2025 and was promoted to One Star in 2026. The restaurant uses Japanese ingredients alongside essential French luxury items — caviar, foie gras, truffles — crafted with simple seasoning to create impressively memorable dishes. The name "Empathie" comes from the French word for "empathy."

In this intimate counter-seat-only restaurant, a shared experience is created — one where guests can enjoy the beautiful atmosphere of the moment alongside the chef and fellow diners.

[Osaka] atelier HANADA

"atelier HANADA" is a restaurant that presents Chinese cuisine with a modern twist. It was selected by the Michelin Guide in 2025 and elevated to one star in 2026.

Head Chef Yohei Hanada has won over 25 major awards in culinary competitions both domestically and internationally, which has contributed to his unique style of innovative Chinese cuisine. The restaurant uses the rare brand of duck, "Kawachi Duck," which is specially approved for supply. Due to its strictly controlled production process, it is even referred to as the only duck that can be eaten raw. The roasted duck made with Kawachi Duck, with its crispy skin and succulent meat, is a must-try signature dish. The luxurious Chinese dish "Buddha Jumps Over the Wall" is also available here, offering an extravagant culinary experience.

The restaurant features an open kitchen counter that offers a lively atmosphere, a bustling dining area, and quiet private rooms. Whether for lunch or dinner, guests can enjoy the unique culinary expressions of "atelier HANADA" along with perfectly paired beverages, ensuring a blissful time.

[Kyoto] LURRA˚

Shortly after its opening, "LURRA˚" attracted the attention of gourmets by using seasonal vegetables harvested from the Ohara region of Kyoto as the main ingredients, showcasing the colors, aromas, and flavors of the vegetables through kiln roasting. The alcoholic or non-alcoholic beverages paired with the meals complement the dishes and are also a highlight. The head chef, Jacob Kear, who is of Japanese and American descent, has experience training at Michelin-starred restaurants worldwide, including "Noma" in Denmark.

"LURRA˚" received a Michelin one-star rating for five consecutive years shortly after its opening. Although it briefly lost its star in 2025, it regained the one-star rating in 2026.

Official Website

[Kyoto] Manjuji HAKURAN

"Manjuji HAKURAN" primarily uses ingredients from Kyushu, and the chef applies his training experience from another renowned Japanese restaurant, "Noguchi Tsunagu," to create his own Japanese set meals. The chef, hailing from the Goto region of Nagasaki, crafts delicate dishes such as sashimi and simmered dishes using the seafood he knows best from his hometown. The meal concludes with traditional udon noodles from the Goto region, offering a refined cuisine filled with beautiful nostalgia.

Official Website

[Kyoto] MUBE

"MUBE" opened less than a year ago and was awarded a Michelin star in 2026. The owner, hailing from the snowy city of Nagahama in Shiga Prefecture, incorporates the fermentation culture used for preserving food during winter from his hometown into his cuisine. He also uses river fish from Lake Biwa, his hometown, to create uniquely personal Japanese dishes.

The restaurant is located in an area some distance from the city center of Kyoto, surrounded by a standalone traditional Japanese house and wild quinces known as "Mube," which is also the origin of the restaurant's name. By combining exquisite dishes with a secluded and tranquil atmosphere, it offers a very relaxed dining experience.

Official Website

[Kyoto] Germoglio

Ideally located near Higashi Honganji Temple, this restaurant is even walkable from Kyoto Station. A single course is offered for both lunch and dinner.

The chef, who honed his craft in Kyoto and northern Italy, presents Italian regional cuisine using local Kyoto ingredients. The highlight is handmade pasta crafted freshly according to the weather and the condition of the ingredients.

Official Website

[Kyoto] Sokkon Fujimoto

Renovated from an old private house, "Sokkon Fujimoto" has a spare, tea-room-like space. The chef, with 30 years of experience, personally serves each dish from behind the counter (itamae). The cuisine prioritizes the expression of seasonal transitions, using the finest ingredients of the season paired with a variety of sake and wines.

The meal concludes with the chef — a practitioner of the tea ceremony — personally presenting a bowl of matcha. In this purely Japanese space, guests can sense the Japanese spirit conveyed by the chef through both the food and the environment.

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[Kyoto] Higashiyama Tsukasa

The owner of "Higashiyama Tsukasa" (ひがしやま 司) trained for 16 years at celebrated Kyoto establishments including "Gion Maruyama" and "Gion SASAKI," before opening "Higashiyama Tsukasa" independently in 2021.

Although it is a Japanese cuisine restaurant, it is by no means confined to traditional forms — the guest's experience and surprise are the foremost considerations in constructing the course. For example, a fresh spring roll inspired by Vietnamese cuisine wraps traditional Japanese seasonal ingredients that change with each season. What would normally be a gentle closing dish becomes a surprisingly exotic curry chazuke (tea-poured rice).

Here, guests can savor unconventional Japanese cuisine full of delightful surprises.

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[Kyoto] Miyagawacho HOTTA

"Miyagawacho HOTTA" (宮川町 ほった) is located in the vicinity of the Miyagawacho geisha district of Kyoto. Walking along the stone-paved lanes past one geisha house after another, the traditional atmosphere of Kyoto is palpable.

While it offers Japanese cuisine, the menu is enlivened by unexpected Western touches such as a deep-fried beef katsu sandwich and wine pairings. Set against the romantic ambiance of the kagai (Geisha Districts), it is the perfect venue for an elegant evening.

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[Kyoto] YOKOI

The owner of "YOKOI", Hiroshi Yokoi, has 18 years of training experience at various renowned restaurants in Kyoto. After establishing his own restaurant, it was featured in the Michelin Guide in 2023 and received a one-star rating in 2026.

At "YOKOI", the meticulous attention to detail in the cuisine is evident from the moment it enters your mouth to the moment you swallow. Each bite is precisely crafted, such as the timely addition of fruits to fish or vegetable dishes, enhancing the seasoning and allowing diners to fully appreciate the flavors of seasonal ingredients.

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[Kyoto] Higashiyama Ogata

"Higashiyama Ogata" is a new restaurant from the acclaimed Kyoto Two-Star establishment "Ogata," with disciple Fukui Koji at the helm. It earned Michelin One Star in 2026.

The cuisine continues the "subtraction" philosophy of the original "Ogata" — conveying a flavor that is simple but by no means plain. The interior is exceptionally beautiful: guests sit at a natural wood counter and can admire both the chef's craftsmanship and a lush garden view.

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[Osaka] Tosara

As suggested by its name, 'Tosara' (Ten Plates), the owner showcases ingredients from his hometown Awaji Island, as well as delicious ingredients from around the world, through ten exquisite dishes.

The culinary style is a fusion of Italian and Japanese cuisine, with ingredients chosen based on the owner's current preferences, allowing guests to enjoy different dishes each month. These ten meticulously crafted dishes reflect the chef's philosophy and dedication.

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[Osaka] Ukita Town IMA

The chef at "Ukitacho IMA" has 27 years of training experience at a renowned Japanese restaurant in Hozenji Yokocho and achieved a Michelin star in 2026 after establishing his own restaurant.

The cuisine here focuses on seasonal vegetables and seafood. The chef's profound skills can be appreciated just from the sashimi, where different cutting techniques allow you to savor the varied flavors of fresh fish. The broth is made using premium bonito and Rishiri kelp, offering a taste of Japanese cuisine that is light yet profound.

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[Osaka] NUMATA Sou

"NUMATA Sou" is a Japanese restaurant offering an omakase tempura course. In addition to classic ingredients such as shrimp and conger eel, luxurious ingredients like abalone are also used for tempura. Among the 10 to 13 tempura dishes, small Japanese dishes made with seasonal ingredients are also interspersed.

Sitting at the counter seat, you can enjoy the live experience of tempura frying while sipping a small drink, which is very pleasant.

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Michelin Kyoto & Osaka 2026 — Green Star Restaurants

The definition of a Green Star restaurant is one that is "committed to sustainable development," such as those that grow their own produce or raise livestock, use ingredients from sustainable farming methods, reduce waste, or focus on vegetarian cuisine. Japan's "Shojin Ryori," a traditional plant-based cuisine consumed by Buddhist monks, aligns perfectly with modern sustainability concepts, and thus, there are many Shojin Ryori restaurants in Japan that have received Green Stars.

The restaurants awarded the Michelin Green Star in 2026 are as follows:

1. ristorante DONO (Reserve Now)
2. Saigetsu (Reserve Now)
3. Sosai Nakahigashi (草喰 なかひがし)
4. Miyamasou
5. la bûche (Reserve Now)
6. Vegan Ramen UZU
7. Unkaku
8. Kashiwaya Osaka Senriyama (Reserve Now)
9. Jugo
10. Kodaiji Wakuden
11. Tan
12. Muromachi Wakuden (Reserve Now)
13. Terada

Michelin Kyoto & Osaka 2026 — Individual Awards

In addition to announcing the latest restaurant listings each year, Michelin also recognizes outstanding contributors from the culinary industry. Award categories include the Mentor Chef Award, the Service Award, and the Sommelier Award.

The award winners for the 2026 Kyoto and Osaka ceremony are as follows:

1. [Mentor Chef Award] Hideaki Matsuo / Kashiwaya Osaka Senriyama
2. [Service Award] Yuko Kuwamura / Kodaiji Wakuden
3. [Sommelier Award] Miki Tanaka / LOUISE

Online Reservation Service for Michelin Restaurants: Omakase JapanEatinerary

Michelin's official partner, "OMAKASE," offers two services: OMAKASE and Omakase JapanEatinerary, allowing direct reservations at several restaurants selected for "Michelin Kyoto & Osaka 2026." This service boasts the highest number of Michelin-starred restaurants among Japanese restaurant reservation services. If you wish to experience Michelin-starred dining in Japan, we invite you to use our service.