11 Michelin-Starred Restaurants in Tokyo for Sake Lovers

Sake: The Perfect Pairing for Japanese Cuisine

At Michelin-listed restaurants, excellence isn’t just found on the plate—it extends to the drinks that complete the dining experience. Among them, sake stands out for its exceptional harmony with Japanese flavors and its deep regional character, making it a favorite among both domestic and international guests.

In this feature, we spotlight Michelin-recognized restaurants in Tokyo where you can truly explore the refined beauty and depth of Japan’s iconic national drink.

11 Michelin-Starred Restaurants in Tokyo for Sake Lovers

1. Tachiguizushi Sushikawa (立食い鮨鮨川) / Sushi

At Tachiguizushi Sushikawa, guests can enjoy authentic Edomae-style sushi in a casual, standing-only setting. Recognized as a Michelin Selected Restaurant in 2024 and awarded Bib Gourmand in 2025, this rising star delivers serious culinary craftsmanship without the formality.

Over 20 varieties of sake are always available, with thoughtful pairing suggestions to complement the sushi. Reservations through the omakase (chef’s choice) include an option for a timed, all-you-can-drink alcohol course—perfect for those who want to explore sake more fully.

The focus here is purely on sushi—no side dishes or appetizers are served. A highlight is the kohada (gizzard shad), a fundamental in traditional sushi, prepared with exacting attention to the balance of salt and vinegar used for curing. The daily menu lists the origin and price of each item, and customers can order effortlessly by scanning a QR code. Foreign language support via translation devices ensures a welcoming experience for international guests.

2. Tenoshima (てのしま) / Japanese

Awarded one Michelin star every year from 2020 to 2025, Tenoshima is a refined yet welcoming Japanese restaurant that captivates guests with its thoughtfully curated sake pairings, selected by its internationally experienced propietress.

Chef Ryohei Hayashi, formerly sous-chef at the legendary three-Michelin-starred Kikunoi Honten in Kyoto, brings a modern sensibility to traditional Japanese cuisine. His philosophy is to make Japanese fine dining more accessible to guests from around the world, without compromising authenticity.

Rooted in the food culture of Teshima Island in Kagawa, Chef Hayashi draws inspiration from his heritage. One signature dish, for example, features somen noodles in iriko (dried sardine) broth—a nostalgic flavor long cherished on Teshima. Ingredients are sourced primarily from the Seto Inland Sea region, including fresh seafood and seasonal vegetables.

Even the walls and floors incorporate earth from Teshima, creating a warm and grounded space that reflects the chef’s origins. Tenoshima offers not only superb cuisine but also a deeply personal cultural experience.

3. Ginza Toyoda (銀座 とよだ) / Japanese

A restaurant that celebrates the elegance of Japan’s seasonal transitions through refined cuisine, Ginza Toyoda has earned a place among Tokyo’s culinary elite. It held two Michelin stars from 2012 to 2014 and again from 2018 to 2019, followed by one Michelin star from 2020 to 2025. In 2021, it was also named one of Japan’s Top 100 restaurants by a major gourmet review platform.

A highlight at Ginza Toyoda is its sake program, curated by a knowledgeable proprietress with a deep passion for Japanese sake. Guests can enjoy rare and seasonal selections, including artisanal brews chosen to pair perfectly with each dish.

Chef Seiji Funashima, formerly the head of a members-only kaiseki (traditional multi-course) restaurant, is known for his exacting technique. His signature dashi broth, made from premium Rishiri kombu kelp, serves as the base for delicate seasonal soups that reflect both skill and seasonality.

The restaurant is housed in a traditional sukiya-style interior, featuring counter seating with views of the chef at work, along with semi-private booths and spacious tables—offering both an intimate and serene dining experience rooted in Japanese aesthetics.

4. Jushu (壽修) / Japanese

Rooted in the Kansai tradition of refined kappo (multi-course) cuisine, Jushu places a deep emphasis on the natural umami of dashi broth and seasonal ingredients. The restaurant earned two Michelin stars from 2013 to 2022, and one star in 2012 and from 2023 to 2025. It was also selected among Japan’s Top 100 restaurants in both 2021 and 2023 by a major gourmet review platform.

Chef Masaaki Senzaki curates a sake selection that reflects his heritage, featuring around 15 carefully chosen labels from Saga, his hometown. Notable among them is Nabeshima, an award-winning sake recognized in international competitions, offered in both standard and seasonal expressions.

The cuisine showcases ingredients sourced directly from Saga—including seafood, vegetables, and premium Saga beef—as well as regional produce from Kansai, where the chef trained. A standout dish is the charcoal-grilled ichibo (sirloin cap) of Saga beef, prepared slowly over charcoal to bring out its full flavor and served with sea salt or a house-made soy-dashi blend.

Jushu offers an elegant yet understated atmosphere, where guests can enjoy a deeply personal expression of regional Japanese cooking paired with exceptional sake.

5. Kaiseki Komuro (懐石 小室) / Japanese

Tucked away like a hidden retreat, Kaiseki Komuro is a refined kaiseki restaurant that earned two Michelin stars from 2018 to 2023 and has held one star in 2024–25.

The restaurant offers a thoughtful selection of sake, sourced seasonally through trusted vendors. Chef Mitsuhiro Komuro’s passion for sake is evident—he visits breweries annually to personally assess the quality of each new batch.

Trained at traditional establishments such as Wakou, Komuro opened his own restaurant in 2000. His cuisine is celebrated for its precision in drawing out the natural flavors of ingredients and for the elegant harmony between food and tableware. The seasonal hassun course, which often reflects traditional festivals and the beauty of Japan’s four seasons, is a signature highlight.

Designed by a Kyoto-based architect, the restaurant occupies a standalone townhouse. The first floor features a 10-seat counter overlooking a small garden, while the second floor offers private rooms for groups of 2 to 18 guests.

6. Sumibikappo Shirosaka (炭火割烹 白坂) / Japanese

Sumibikappo Shirosaka is a kappo restaurant awarded one Michelin star from 2019 to 2025, specializing in traditional charcoal-grilled cuisine.

The sake selection is carefully curated to perfectly complement each dish, with pairings expertly recommended by the chef, who holds a sommelier qualification.

Chef Hideki Ii brings international experience from roles as a sous chef in Sydney and a private chef for a UN ambassador in New York. He expresses Japan’s four seasons through charcoal-grilled seafood and Wagyu beef.

Using premium Binchotan charcoal, the dishes achieve a tender texture and a smoky, aromatic finish. The menu also features innovative creations that blend Japanese ingredients with Western influences, inspired by the chef’s overseas experience.

7. Akebonobashi Kazu (曙橋 かず) / Japanese

Akebonobashi Kazu is a Japanese restaurant recognized as a Bib Gourmand from 2021 to 2023 and selected as a Michelin Selected Restaurant in 2024 and 2025.

The sake selection, consisting of 15 to 20 varieties, reflects the owner’s personal preferences, featuring options that range from sweeter types to those ideal for warm serving.

The cuisine is characterized by simplicity crafted through careful effort, highlighting seasonal ingredients and natural flavors. Signature dishes include charcoal-grilled seasonal fish, lightly salted and flavorful seasonal rice cooked with local ingredients.

Guests can enjoy a set course with the option to order à la carte items. An English menu is available, making the experience accessible for international visitors. The intimate, traditional-style interior offers a lively counter with six seats and table seating for groups of two to eight.

8. Ishibashi (石ばし) / Unagi

Ishibashi is a historic eel restaurant with over 100 years of history. It held a Michelin star from 2010 to 2024 and was selected as a Michelin Selected Restaurant in 2025. It also earned Bronze Awards from a major Japanese gourmet review site between 2017 and 2020 and was ranked among its Top 100 restaurants in 2018, 2019, 2022, and 2024.

The restaurant offers a curated list of 20 to 30 varieties of sake, carefully sourced from across Japan by the young proprietress, who is a certified sake sommelier. The selection focuses on regional brews that complement eel, including some rare and highly sought-after labels. Guests are encouraged to enjoy sake tastings while waiting for their eel to be grilled to perfection.

At the heart of Ishibashi are its third-generation master—who has dedicated over 50 years to the craft—and his successor. The team upholds the traditional saying, “Three years to master skewering, eight for filleting, a lifetime for grilling.” Their skill brings out the deep umami of the eel, making for a truly memorable dining experience.

9. Sushi Ikki (鮨 一喜) / Sushi

Sushi Ikki is a creative Edomae-style sushi restaurant that blends traditional techniques with modern innovation. Selected as a Michelin Selected Restaurant in 2024 and 2025, it has earned recognition for its refined yet original approach to sushi.

The sake menu focuses on jizake—regional brews carefully chosen from sake breweries across Japan. Guests can enjoy the distinct aromas and flavors unique to each region. Pairings are thoughtfully curated to complement both the sushi and the seasonal side dishes, with suggested serving styles to enhance the experience.

Chef Takafumi Kiyonaga trained at renowned sushi and Japanese restaurants in Tokyo. With over a decade of experience in Japanese cuisine, he brings out the best of each ingredient through meticulous preparation. The vinegar blend used for the sushi rice is a unique combination of red and white vinegar, balancing depth and brightness.

The omakase course alternates between sushi and small seasonal dishes, and the menu changes daily based on market availability—offering diners a fresh and dynamic experience every visit.

10. Otsuka Miyaho (大塚 みや穂) / Izakaya

Otsuka Miyaho is a sake-focused izakaya (Japanese-style pub) celebrated for its extensive selection of sake. It was featured in the Michelin Bib Gourmand in 2018 and ranked among Japan’s Top 100 restaurants on a major gourmet platform in 2021 and 2022.

With over 50 varieties of sake always available, the list includes everything from well-known breweries to rare finds from lesser-known producers across Japan. Nearly half of the lineup rotates seasonally, ensuring a fresh and dynamic drinking experience throughout the year. Many options are available in small servings, making it easy to sample and compare different flavors.

The “assorted sashimi platter,” served generously on large dishes, is a favorite among larger groups. Sourced with expert precision, the seasonal seafood impresses with its freshness, variety, and portion size. The menu also features a wide range of cooked dishes—like simmered and grilled items—all thoughtfully prepared to pair beautifully with sake.

11. Ăn Cơm (アンコム) / Ethnic

Ăn Cơm is a Vietnamese restaurant that was featured in the Michelin Bib Gourmand guide in 2022–2023. Here, you can enjoy a unique pairing of Vietnamese cuisine with sake—a fresh and unexpected culinary experience. With English menus and English-speaking staff available, international visitors can dine comfortably.

The restaurant offers a selection of around 30 different types of sake. To make the most of the nuanced flavors that change with temperature, the sake is stored in three custom wine cellars, each set to a specific temperature.

The owner-chef, Motohiro Okoshi, is a renowned sommelier and the first Japanese to be recognized as a professional wine taster on the international stage. He began pairing Vietnamese dishes with sake after discovering how well the cuisine's natural acidity complements the complex flavors of sake. Sake also allows for a unique tasting experience, blending flavors directly on the palate.

The menu features reinvented Vietnamese local dishes, thoughtfully prepared with organic Japanese ingredients. Diners can fully savor the rich umami of vegetables and enjoy a strong sense of seasonality in every bite.