10 Michelin-Listed Restaurants in Tokyo Offering Same-Day Dinner Reservations

Michelin Restaurants Offering Same-Day Dinner Reservations

Most Michelin-starred restaurants require preparation, partiularly when it comes to sourcing and prepping ingredients, which is why same-day bookings are typically not accepted. However, the restaurants featured here offer the rare opportunity to book a dinner reservation by early afternoon on the same day.

As same-day availability is limited and these are often highly sought-after spots, reservations tend to fill quickly. Booking as early as possible is highly recommended. This list includes a wide range of cuisines—from sushi and kaiseki (traditional multi-course) to French, Italian, and Spanish—providing options for every taste.

Please note that availability may vary depending on the day, so be sure to check each restaurant’s page for the most up-to-date reservation details.

10 Michelin-Listed Restaurants in Tokyo Offering Same-Day Dinner Reservations

1. Udatsu Sushi (宇田津 鮨) / Sushi

With the concept of “a sushi restaurant inside an art gallery,” Udatsu Sushi offers a unique dining experience where guests can enjoy exquisite sushi surrounded by both Japanese and international artworks. The restaurant has been recognized one Michelin star in Tokyo for consecutive years.

Each piece of sushi is a visual delight, crafted using traditional Edomae-style techniques. Two types of vinegared rice—one based on white rice vinegar and the other on red vinegar—are used thoughtfully to complement each ingredient, showcasing both precision and creativity.

Highlights of the menu include the visually striking Vege Roll, made with seasonal vegetables, and the Seasonal Herb Roll, which combines fresh herbs with seasonal seafood for a refined yet unexpected flavor.

The drink menu is curated by renowned food curator Naotaka Ohashi, featuring a wide and ever-changing selection of sake, Champagne, and other fine beverages that perfectly match the cuisine.

2. ZURRIOLA (スリオラ) / Spanish

Located in the prestigious Kojun Building in Ginza, ZURRIOLA is a modern Spanish restaurant that has consistently earned two Michelin stars in the Tokyo edition of the guide.

Chef Seiichi Honda honed his skills in France and Spain before returning to Japan, where he trained at the three-Michelin-starred Japanese restaurant RyuGin and served as sous-chef at the acclaimed Sant Pau in Nihonbashi, which closed in 2023. He later opened ZURRIOLA, where he blends seasonal Japanese ingredients with the finesse of Japanese culinary techniques to create a distinctive and refined take on modern Spanish cuisine.

One standout dish is the signature Pedro Ximénez–infused Foie Gras, known for its silky texture and rich aroma—a must-try. The restaurant also boasts an extensive wine list with over 800 Spanish labels, offering perfect pairings to enhance the culinary experience.

3. NéMo (NéMo) / French

Tucked away in a quiet corner of Minami-Aoyama, a short walk from Omotesando Station, NéMo is a French restaurant that has earned one Michelin star in the Tokyo edition of the guide for consecutive years.

Chef Kenichi Nemoto began his career at Les Créations de Narisawa in the same neighborhood, later training at acclaimed establishments such as Aimée Vibert and Requinquer before refining his craft in France. Upon returning to Japan, he further honed his skills at the three-Michelin-starred Quintessence, establishing a prestigious foundation for his restaurant.

A passionate angler since childhood, Chef Nemoto brings a deep appreciation for seafood to his cuisine. One must-try signature dish features premium conger eel sourced from Tsushima via renowned Toyosu market vendor Ueken—delicately prepared and rich in flavor.

In addition to a wine list featuring over 300 selections focused on French labels, NéMo offers expertly curated wine and tea pairings to complement its seafood-centric tasting menu.

4. Sushi Masashi (鮨 将司) / Sushi

Sushi Masashi is a Michelin one-star sushi restaurant in Tokyo that has maintained its star for consecutive years. Chef Masashi Yamaguchi brings an impressive pedigree, having served as head chef at Sushi Wakon at both the Four Seasons Hotel Kyoto and The Peninsula Tokyo during their openings.

The restaurant offers a set omakase (chef’s choice) course only, combining traditional Edomae-style sushi techniques with imaginative small dishes that showcase Chef Yamaguchi’s creativity. The sushi is lightly formed using a blend of red and white rice vinegar in the sushi rice, allowing the toppings and rice to gently melt together in the mouth.

Among the signature appetizers is the must-try Maguro Sukiyaki, a luxurious and unforgettable reinterpretation of tuna. Be sure to stay for the finale: the chef’s playful yet refined take on TKG—a sushi-style tamago kake gohan (egg over rice).

With both counter seating and private rooms available, Sushi Masashi is well-suited for guests seeking an intimate and refined dining experience.

5. apothéose (アポテオーズ) / French

Perched atop Toranomon Hills, apothéose is a French fine dining restaurant offering sweeping views of Tokyo through its expansive windows. The open, airy space is matched by the elegance of its cuisine, earning the restaurant a Michelin one-star rating for consecutive years.

Executive Chef Keita Kitamura trained under Yoshihiro Narisawa at NARISAWA before honing his craft in France at renowned establishments such as Pierre Gagnaire. He later led Paris’s ERH to five consecutive Michelin one-star distinctions—a testament to his culinary vision.

At apothéose, Chef Kitamura uses only ingredients personally sourced from dedicated producers across Japan. His dishes, grounded in classical French techniques, highlight the natural flavors of the ingredients while offering a fresh perspective on Japan’s diverse terroir. Each course is a thoughtfully crafted expression of seasonality, artistry, and surprise.

6. Piatto Mitsu (ピアットミツ) / Italian

Located in Azabu-Juban, Piatto Mitsu is a refined Italian restaurant helmed by Chef Mitsuaki Okamura, former head chef of Trattoria Che Pacchia, also in the same neighborhood. The restaurant has been consistently recognized as a Selected Restaurant in the Tokyo edition of the Michelin Guide, a testament to its quality and consistency.

Chef Okamura previously honed his skills at Piatto Suzuki, another notable Azabu-Juban establishment, before opening his restaurant in Fukuoka. In 2022, he returned to Tokyo to open Piatto Mitsu. His cuisine honors traditional Italian techniques while embracing simplicity—stripping away the unnecessary to highlight clean, elegant, and deeply satisfying flavors. Seasoning is precisely adjusted to enhance wine pairings.

In addition to an extensive wine list, Piatto Mitsu offers non-alcoholic wines, allowing every guest to enjoy thoughtful pairings regardless of preference. This is a place where quiet sophistication meets warmth—and every dish reflects a deep commitment to craftsmanship.

7. Ichiu (一宇) / Sushi

Nestled in a quiet residential area of Kagurazaka, Ichiu is a distinguished sushi restaurant that has been featured in the Michelin Guide Tokyo for consecutive years. Chef Koichi Hamano honed his skills at several Michelin-starred establishments, including Akasaka Kikunoi, Ginza Kojyu, and Sushi Senpachi in Kumamoto.

Drawing on his background in traditional Japanese cuisine, Chef Hamano offers a refined tasting experience that begins with five delicately crafted small dishes—including a soup—followed by 13 to 14 pieces of sushi. The sushi is made with an aromatic vinegared rice blended with red vinegar and plum vinegar, and features premium seasonal ingredients sourced primarily from Toyosu Market, with some specialties also arriving from Kumamoto during the summer months.

The drink selection includes around 10 types of sake that change monthly, as well as a curated list of about 20 wines, with a focus on Burgundy.

8. Oryori Kokoroba (御料理 心馬) / Kaiseki

Tucked away in the nostalgic, old-town charm of Ningyocho’s Amazake Yokocho, Oryori Kokoroba is an intimate kaiseki restaurant run by a husband-and-wife team. It has been consistently selected as a Selected Restaurant in the Michelin Guide Tokyo.

The chef-owner personally visits Toyosu Market each morning to select the finest ingredients of the day. Every dish is crafted with meticulous care and time, showcasing a high level of skill and a sincere dedication to quality. The cuisine reflects the chef’s deep commitment to his craft, with each plate expressing thoughtfulness and heart.

To enhance the dining experience, a carefully curated drink selection includes sake, wine, and thoughtfully brewed tea designed to pair harmoniously with the food. A must-try is the oyakodon (chicken and egg rice bowl), made with freshly steamed rice—a cherished dish that the chef has been perfecting since his training days.

9. Oniku Karyu (おにく 花柳) / Kaiseki

Located in Nihonbashi Kobunacho, Oniku Karyu is a niku kappo-style restaurant offering a kaiseki course uniquely centered around meat. Though rooted in traditional Japanese cuisine, its focus is squarely on premium beef—a rare approach that has earned it a Michelin one-star rating for multiple consecutive years.

Chef Haruka Katayanagi, inspired by the depth and richness of Kuroge Wagyu beef during his culinary training, envisioned a restaurant that would elevate the beef’s natural qualities through the refined techniques of Japanese cooking. This vision first took shape as Wagyu Meisai Zen, the restaurant’s original name, before becoming Oniku Karyu in 2016.

The restaurant exclusively uses top-tier A4 and A5-grade Kuroge Wagyu, meticulously sourced from trusted producers across Japan. Each cut is expertly aged and timed to reach its peak flavor. A highlight of the course is the Hokkaido sea urchin roll, a luxurious signature served as part of the sashimi course.

10. Orchestra / Italian

Located in a quiet residential neighborhood near Sangubashi Station, Orchestra is an Italian restaurant that has been consistently selected as a Selected Restaurant in the Michelin Guide Tokyo.

Owner-chef Shinji Ogawa began his culinary journey in French cuisine before falling in love with Italian cooking and moving to Italy. There, he gained experience across a wide spectrum—from rustic regional dishes to refined fare at a two-Michelin-starred ristorante. Upon returning to Japan, he served as head chef at Rinascimento in Meguro before opening Orchestra.

His omakase course showcases the essence of Italian culinary techniques while highlighting the finest seasonal ingredients sourced from across Japan. To complement the meal, the restaurant offers a well-curated selection of beverages, including natural wines, Champagne, and aged vintages.