RyuGin
Hibiya · Tokyo
Seiji Yamamoto's modern Japanese kaiseki, three Michelin stars.
Book early
Three-star tables often release reservations 30 to 90 days ahead and fill within hours. Set a reminder, or ask your hotel concierge.
Dress the room
Smart is the rule; a jacket is expected in most palace-hotel dining rooms, and some still require a tie.
Tell them in advance
Allergies, dislikes and celebrations are best mentioned when booking, not at the table.
Lunch is the secret
Many starred kitchens serve a shorter lunch menu at a fraction of the dinner price, with the same hands at the stove.
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Source: Michelin Guide Tokyo 2026. Checked October 2026. Gentlemen's Atlas is independent; paid partners are always marked.
Around RyuGin
Our pick of the rest of Tokyo, from the same Atlas.
