11 Family-Friendly Michelin Kaiseki Restaurants in Tokyo

Can You Bring Children to Fine Dining Restaurants in Japan?

Visitors are sometimes surprised to learn that a large number of Japan's fine dining establishments are open to babies, children and students in the dining room. While stipulations vary by restaurant -- some only allow children in the private rooms or at lunch service, some allow strollers while others don't have the space, some limit their accommodations to students age 12 or older, and so on -- many parents and families are relieved to find that they have options when traveling with children. Even those restaurants without dedicated child-friendly facilities can sometimes handle reservations with kids by request.

This time, we'll introduce eleven Tokyo Kaiseki restaurants that have been recognized by The MICHELIN Guide and accept parties with children. Be sure to mention the number of children, their age, and any requests, allegeries or restrictions when you make your reservation. Each of the restaurants listed here makes accommodations for visitors bringing their children, so be sure to confirm the level of service available when you book.

11 Family-Friendly Michelin Kaiseki Restaurants in Tokyo

1. Waketokuyama (分とく山)

The menu changes based on Japan's calendar of 72 microseasons, expressing shifts in weather and temperature like no average "seasonal" tasting course ever could. The chef, Buntoku Yamamoto inherited his place behind the counter from Waketokuyama's founder. With the position of head chef also came the impetus to uphold Waketokuyama's philosophy: dashi is king. Throughout the kappo style kaiseki menu, diners enjoy signature dishes such as abalone in a sauce of its own liver and clay pot-steamed rice with seasonal mix-ins.

Children are accepted, but be sure to notify the restaurant when making your reservation. Waketokuyama has been awarded a MICHELIN star and was rated one of Tokyo's top 100 Japanese restaurants in 2021.

2. Tenoshima (てのしま)

Tenoshima is actually named after Teshima, in Kagawa prefecture, where the head chef's father was born. The menu at Tenoshima makes use of ingredients and even the very essence of Teshima in its architecture; dirt from the island is infused in its construction. Nyumen (a regional noodle dish) and seafood from the Seto inland sea honor the area through ties to its fishermen and farmers.

At the same time, this six-year MICHELIN one star awardee has deep ties to Kyoto, where fine Japanese dining began. The chef was once the head of Kyoto's renowned Kikunoi, a pedigree expressed in Tenoshima's classical pressed sushi. The proprietor, "Sari," brings his experience as owner-operator of Japanese restaurants abroad to the table. Pairings embrace a new interpretation of washoku that embraces novelty. They include ciders, craft beer and more.

Children are welcome with advance notice.

3. Daigo (醍醐)

Suitable not only for children, who are served the "kiku" omakase menu by default, but also for those who practice a plant-based diet, Daigo has been awarded one or two MICHELIN stars since 2009. Located as part of a Buddhist complex at the foot of tiny Mt. Atago in central Tokyo, Daigo serves shojin ryouri. This vegetarian cuisine uses no animal products (only fish-derived dashi) and minimal flavorings, even limiting salt. Each room is privately enclosed, offering a relaxing space to take in the seasons. Established for over 70 years, the staff and current generation chef go to great lengths to convey the values of tranquility and mindfulness through cuisine.

Parties visiting with children should make acommodation requests when they book to ensure preparations are made. Note that the child's course fee is paid onsite, seperately from the adult reservations.

4. Kutan (久丹)

Guests who reserve a meal in the private room at Kutan can enjoy both MICHELIN dining and making treasured family memories of Japan. Fukuoka-born Chef Koutarou Nakajima struck out on his own in 2018 after working for 11 years at famed restaurant Kanda and even gaining experience in Los Angeles. His diverse worldview has inspired an approach to kaiseki that has been described in the MICHELIN Guide as the future of Japanese cuisine.

Chef Nakajima surprises even long-time fans of kaiseki and omakase dining by mixing up the order of his courses. Instead of sitting fried foods towards the end, he serves them as a compliment to sparkling champagne and beer. Kutan has been awarded two MICHELIN stars from 2020 to 2026, and also has won Bronze awards domestically 4 times.

5. Ginza Toyoda (銀座 とよだ)

Chef Seiji Funashima spent 8 years at an invitation-only kitchen in Akasaka before becoming head chef of Toyoda. Located in one of the restaurant world's most coveted addresses, Toyoda has brough home MICHELIN accolades for almost two decades. A 2026 selection, it was awarded two stars in 2019.

While children under 13 aren't allowed in the restaurants, teens are promised an unforgettable experience. Older children will appreciate the attention to detail and beautiful appearance of each course. Served in the kappo practice, Chef Funashima offers a course that highlights the inherent flavor of each seasonal ingredient. Adults can enjoy the wide range of sake professionally selected by the proprietress, whose knowlege of nihonshu is highly regarded.

6. Jushu (壽修)

High school age students 15 and up who can enjoy course kaiseki with their adult companions are welcome at Jushu. The food, omakase of course, is described as Kansai kaiseki, distinct from the orthodox Kyoto school in style and substance. The chef, a Saga prefecture native, takes pride in sourcing Saga beef and Imari pottery. Originally, his dream was to pursue Western-style food, an intention that is still evident in the treatment of meat and poultry during his course meals. The shokuji, a final course featuring rice and menu soup, is served along with the day's grilled course, as if in the style of blue-collar family cooking. The uniqueness of Jushu on top of its genuine quality has earned the restaurant two MICHELIN stars from 2013 to 2022. It was recognized with one star in 2026.

7. Kuhara (久原)

If there were a way to make the intimate family experience of a home stay into a fine dining meal, the couple behind 4-year consecutive Bib Gourmand Kuhara would be the people behind it. Wild-caught fish, jidori chicken, vegetables from the proptrietress's family fields in Tochigi and of course, their specialty duck, are all prepared by hand, little by little. They believe in serving food that best expresses the flavor of each ingredient. The chef, who studied shojin ryouri, is particularly skilled at crafting delicious meals without relying on too much extra flavoring or salt.

To add to the homey feeling, they serve a children's menu for kids who won't be enjoying the same meal as their adults. Just make sure to mention the age and number of visitors who won't be having the grown-up course when you make your reservation. Kuhara is also nicely located in a quite area between Ebisu and the thrilling Shibuya area, making it a wonderful way to end a day of shopping and sightseeing.

8. Okamoto (おかもと)

After shifting to its current location in 2017, Okamoto continued to win domestic awards to the tune of Tokyo Top 100 washoku restaurants and broze metals. It was awarded two MICHELIN stars from 2015 to 2021 and one MICHELIN star from 2022 to 2025. The chef takes his craft very seriously. Chef Okamoto was formerly the head chef of Wakuden, a renowned ryotei in Kyoto that is well reputed for producing excellent washoku professionals.

Families interested in tasting signature dishes like karasumi (bottarga) soba and year-round sabazushi will need to check the details of their reservation carefully. Only children aged ten and older who are able to enjoy the same course meal as their family are able to visit. If you do though, you'll be impressed by the sparks of innovation that characterize this kaiseki feast.

9. Nogizaka Shin (乃木坂 しん)

Every year for a decade, powerhouse duo Shinji Ishida and Yasuhide Tobita have taken home a MICHELIN star. Their stylish little room, just a few hundred meters from Nogizaka station, has a half private room with a window to the counter next door, meaning even esteemed guests can appreciate the action. They're also able to make acommodations for families with children by special request when you book online.

Owner-sommelier Tobita has become an icon in Tokyo's fine dining scene for his expertise across genres when it comes to management and wine. Chef Ishida doubled down on Japan's most iconic ingredients, like the auspicious tai (seabream) to make courses both classic and engaging. The servingware features a number of contemporary artists, and sake is served in Edo kiriko glasses, for adults who would like to partake of their expansive drink menu.

10. Sorahana (空花)

Chef Kanako Wakimoto chose to pursue washoku (Japanese cuisine) over Chinese or French cooking when she realized that compared to other cuisines, her native food used less oil and salt. She felt that by pursuing washoku, as she did at the famed Kanda for many years, she could create food that was good for diners' health and the planet. After shifting to Toranomon in 2020, Sorahana brought home its first star in 2022.

Children ages six and older are welcome to dine with their families in the private room, though the chef asks that adults be mindful of their environment and children's behaviour. The food itself is classical, but with quirks. There's simiplicity and beauty but also 11 courses with sprawling variety as part of her commitment to make guests feel satisfied and in touch with both nature and craft.

11. Kaiseki Komuro (懐石 小室)

In the chakaiseki (kaiseki served before a tea ceremony) style of Mitsuhiro Komuro’s food, guests find balance and a sense of seasonality. This is all intentionally built based on the chef's history as a caterer for the leading family of a respected school of Japanese tea ceremony. He also worked at a chakaiseki specialist before creating his own restaurant in Kagurazaka. Kaiseki Komuro has no sign outside, allowing diners to slip into anonymity and peace while being surrounded by nature.

The restaurant was awarded one MICHELIN star in 2024 and 2025 and held two stars between 2018 and 2023. The chef cherished his close connections to producers, visiting not only the farms and fisheries where he sources his ingredients, but making pilgrimmages to sake breweries where he selects the finest bottles. Families with children aged 12 and older are invited to dine together in this hidden paradise.