12 Michelin Green Star Restaurants in Tokyo

What is the Michelin Green Star?

Launched in 2021, the Michelin Green Star is a special distinction awarded to restaurants that demonstrate a strong commitment to environmental protection and sustainable gastronomy. It is given to select establishments already listed in the Michelin Guide, and as of May 2025, only 32 restaurants in Japan have received this honor. These restaurants are not only recognized for their sustainability efforts but also for their excellence in taste, quality, and service.

How to enjoy Tokyo’s Michelin Green Star restaurants

Tokyo is home to 12 Michelin Green Star restaurants. While many of them are French, there are also Japanese and Italian restaurants that have earned this prestigious recognition. Many of these establishments focus on plant-based cuisine, and some offer options for vegan, vegetarian, or halal diets. If you have specific dietary needs or preferences, be sure to check the details of each restaurant in advance.

12 Michelin Green Star Restaurants in Tokyo

1. Daigo (醍醐) / Kaiseki

One Star , Green Star

Michelin Guide, 2025

At Daigo, guests are treated to traditional shojin ryori—a refined form of vegetarian cuisine rooted in Buddhist temple cooking—presented in the elegant style of kaiseki, a traditional multi-course meal. The restaurant consistently held two Michelin stars from 2009 to 2023 and was awarded one star in both 2024 and 2025. English-speaking staff are available to ensure a smooth and welcoming experience for international guests.

Shojin ryori emphasizes the natural flavors and aromas of seasonal ingredients. While Daigo’s menu occasionally includes small amounts of katsuobushi (bonito flakes) or egg, guests may request a fully plant-based meal with advance notice. Ingredients are meticulously sourced from across Japan, including premium seasonal produce from Tokyo’s Toyosu Market.

The restaurant is housed in a traditional sukiya-style building, offering a serene retreat from the bustle of the city. All seating is in private rooms, each overlooking a beautifully maintained Japanese garden that changes with the seasons, making each visit a tranquil and immersive experience.

2. LATURE (LATURE) / French

One Star , Green Star

Michelin Guide, 2025

LATURE is a French restaurant that has maintained one Michelin star every year from 2018 through 2025. It has also received numerous accolades from Japan’s top gourmet review site, including Silver Awards from 2019 to 2022, Bronze Awards in 2018, 2023, and 2024, and was named among the Top 100 restaurants in both 2021 and 2023.

Chef Takuto Murota, who holds a hunting license, crafts seasonal dishes using ingredients sourced directly from trusted producers. His specialty is gibier (wild game), with preparation methods tailored to the location where the animal was sourced. Every part of the animal is utilized—bones and organs are turned into rich sauces, demonstrating a deep respect for each ingredient. One of LATURE’s signature items is a macaron made with deer blood, an emblem of the restaurant’s daring creativity and commitment to zero waste.

LATURE also operates its own organic farm, where the team experiments with sustainable vegetable cultivation. Imperfect and irregular-shaped produce is used with intention, supporting efforts to reduce food waste while delivering flavor-driven, conscious cuisine.

3. nôl (nôl) / French

One Star , Green Star

Michelin Guide, 2025

nôl is a modern French restaurant that has earned one Michelin star every year from 2022 to 2025. The restaurant stands out not only for its refined cuisine, but also for its flexibility—vegan and halal options are available upon request with advance notice, making it a welcoming destination for diverse diners.

Ingredients are carefully sourced for both quality and safety, including seasonal produce delivered directly from farms. Dishes are crafted using classic French techniques while incorporating global influences, resulting in a cuisine that is both rooted and innovative. The beverage selection includes sommelier-curated wines and a thoughtful array of Japanese sake.

Sustainability is a core principle at nôl. Vegetables that have lost commercial value are repurposed into rich pasta sauces, and leftover trimmings from dried ingredients are extracted using a siphon to create exquisite broths. Kitchen waste is meticulously sorted and turned into compost, closing the loop between preparation and the planet.

4. La Paix (La Paix) / French

One Star , Green Star

Michelin Guide, 2025

La Paix offers refined French cuisine that blends the richness of classical traditions with the lightness and creativity of modern techniques. The restaurant has earned a Michelin star every year from 2023 to 2025 and was awarded the Bronze Prize by Japan’s leading gourmet review site from 2017 to 2022. It also ranked among the site’s Top 100 in 2021 and 2023. English-speaking staff are available, making it a comfortable choice for international guests.

Chef Ippei Matsumoto, who trained in Belgium, draws on Japan’s abundant seasonal ingredients to express the country’s natural beauty and culinary culture through a French lens. His dishes highlight the essence of each ingredient, with a delicate and thoughtful touch.

La Paix is also deeply committed to sustainability. The kitchen makes proactive use of underutilized fish and cosmetically imperfect fruits—ingredients that are often discarded despite their quality. The restaurant also sources seafood caught using environmentally responsible fishing methods, reflecting its mission to reduce waste and support ethical food systems.

5. Noeud.TOKYO (Noeud.TOKYO) / French

Selected Restaurant , Green Star

Michelin Guide, 2025

Noeud.TOKYO is a forward-thinking French restaurant that earned a Michelin star from 2022 to 2024 and was named a Michelin Selected Restaurant in 2025. Vegan menus are available with at least three days' notice, making it a flexible and inclusive dining destination.

Chef Naoto Nakatsuka, who honed his skills in Kyoto and France, uses his cuisine as a platform to promote a "sustainable food culture." His vegetable-driven tasting courses place a strong emphasis on aroma and are crafted under the concept of “All-Sustainable French.” Every ingredient is sourced from producers committed to regenerative agriculture and responsible fishing practices.

In support of ecosystem balance, the restaurant also incorporates gibier (wild game) designated as pest species. Bones, skins, and offal from animals and fish—as well as vegetable trimmings—are embraced as flavor-rich ingredients and creatively transformed into new culinary expressions.

6. L'Effervescence (レフェルヴェソンス) / French

L'Effervescence is a world-renowned French restaurant in Tokyo that has steadily risen through the Michelin ranks: one star from 2012 to 2014, two stars from 2015 to 2020, and a coveted three stars from 2021 to 2025. The restaurant offers an inventive interpretation of French cuisine, deeply inspired by Japan’s seasonal ingredients and culinary traditions. Signature touches include a risotto inspired by nibe-hana—the tender stage just before rice boils—and a post-meal serving of usucha (thin matcha), echoing the spirit of traditional cha-kaiseki, the meal served before a Japanese tea ceremony.

Chef Shinobu Namae, who trained in top European three-star kitchens, transforms Japan’s finest ingredients into extraordinary dishes that reflect the heart and story of their producers. A standout example is his slow-cooked turnip, gently simmered to draw out its delicate, pure flavor—an iconic expression of his cooking philosophy.

L'Effervescence is equally committed to environmental sustainability. It uses only Japanese-sourced ingredients, supporting local producers while reducing food mileage. The restaurant avoids endangered seafood, and even its firewood is sourced from thinned forest timber, underscoring a deep respect for nature in every aspect of its operation.

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7. Sincère (Sincère) / French

Sincère is a Michelin one-star French restaurant, awarded annually from 2019 to 2025. Chef Shinsuke Ishii, trained in top kitchens in Tokyo and France, offers inventive dishes that blend classic French techniques with playful creativity. A signature item is the fish pie, inspired by taiyaki, a popular Japanese fish-shaped snack.

As a member of “Chefs for the Blue,” Chef Ishii is also committed to sustainability. By importing raw cacao beans instead of processed chocolate, he ensures fair profits for producers. He works with responsible fishers and uses underutilized seafood and fish caught via line or net, reflecting his deep respect for both food and the people behind it.

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8. NARISAWA (ナリサワ) / Innovative Satoyama

NARISAWA is a two-Michelin-star restaurant (2013–2025) known for its “Innovative Satoyama Cuisine.” Chef Yoshihiro Narisawa crafts omakase (chef’s choice) courses using ingredients sourced the same day. Vegan and vegetarian menus are available upon request.

Inspired by Japan’s satoyama—a traditional landscape where humans and nature coexist—Chef Narisawa creates dishes that reflect this harmony. He takes only what is needed from nature and transforms it into refined cuisine that honors local ecosystems.

Beyond the kitchen, he actively participates in reforestation and environmental cleanup efforts in depopulated rural areas, believing that protecting nature is part of a chef’s responsibility.

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9. Florilege (Florilege) / French

Florilege is a French restaurant led by Chef Hiroyasu Kawate, who trained at top establishments in Tokyo and France. It earned one Michelin star in 2016 and 2017, and two stars from 2018 through 2025. The restaurant’s signature “table d’hôte” style reflects the chef’s vision of guests and staff sharing one large table together.

The concept focuses on sustainable food culture with a plant-based approach. Familiar Japanese vegetables are carefully prepared into exquisite, creative dishes. By minimizing the use of meat, fish, and dairy, the restaurant helps reduce carbon emissions from livestock farming and protects marine resources.

Chef Kawate personally selects ingredients from across Japan, building strong relationships with producers to jointly explore sustainability in food.

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10. Crony (Crony) / French

Crony is a distinguished French restaurant that earned one Michelin star from 2018 to 2021 and two stars from 2022 to 2025. Chef Michihiro Haruta, who trained at Michelin-starred restaurants abroad, blends classic French cuisine with Nordic and North American influences. A standout dish is sourdough bread, uniquely scented with sake instead of beer.

Chef Haruta carefully sources ingredients from environmentally conscious producers across Japan. He favors farmed fish to protect marine resources and avoids endangered species and juvenile fish. Crony also embraces sustainability by using misshapen vegetables and repurposing sake lees, a byproduct of sake brewing.

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11. Den (傳) / Japanese

Den is a two-Michelin-star Japanese restaurant helmed by Chef Zaiyu Hasegawa, who refined his skills in Tokyo’s kappo(multi-course) establishments and small neighborhood eateries. His inventive and heartfelt approach to Japanese cuisine blends tradition with playful creativity, making it both approachable and memorable, even for first-time international guests.

Signature dishes include the whimsical Den Monaka—a delicate wafer filled with foie gras, dried persimmon, and crisp smoked radish—and Hatake no Yousu, a vibrant presentation of 20–25 varieties of fresh vegetables on a single plate. Den is also deeply committed to sustainability, using pesticide-free produce and selecting fish without specifying species, thereby easing pressure on local fisheries.

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12. FARO (FARO) / Italian

FARO is a Michelin one-star Italian restaurant that first earned a Bib Gourmand in 2021, followed by a Michelin star each year from 2021 to 2025. Led by Chef Hiroaki Hamamoto—who trained extensively in Italy—FARO offers modern, boundary-pushing cuisine that blends Italian techniques with Japanese ingredients in innovative and creative ways.

One of the highlights is the vibrant vegan course, which showcases the natural umami and textures of vegetables in a deeply satisfying, beautifully presented menu. FARO also boasts an impressive wine selection, with a popular sommelier-curated pairing course available.

The restaurant’s focus on vegan cuisine stems from a belief in the potential of sustainable, animal-friendly dining. FARO uses pesticide-free vegetables and herbs, contributing to the preservation of natural ecosystems and promoting a more environmentally conscious food culture.

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