マガジン

All year round, MICHELIN Guide inspectors visit an endless procession of restaurants. Once in a while, a dish lands on their tables that is simply unforgettable. Here are the dishes that stood out while preparing for The MICHELIN Guide Kyoto Osaka 2026.

From delicate nigiri to crispy tempura, these restaurants showcase the best of Tokyo’s culinary scene.

Tempura Kondo is sharing the appeal of tempura with the world. Here, we will delve into the boundless enthusiasm that he unfailingly brings to his work.

Nespresso and MICHELIN Guide have partnered to bring you this message to the future. Chef Kenichiro Sekiya has inherited the mantle of Joël Robuchon, a colossus in the world of French cuisine. Today, as every day, he is preparing food with the same care he would give a loved one.

Through his cuisine, Chef Shinsuke Ishii encourages conversations about sustainability. Just like the commitment to sustainability that runs through Audi’s electric vehicles.

Antonio Iacoviello is the head chef of Gucci Osteria da Massimo Bottura Tokyo, a restaurant awarded One MICHELIN Star in the MICHELIN Guide Tokyo 2023. He pursued a career as a chef after early experiences at his grandmother’s trattoria. He moved to Tokyo in 2021 after gaining experience in Europe. We asked chef Antonio ten questions about Japan, his memories with his family, advice from his mentor, and his message to young chefs.