About this site

Find Restaurant

Language

Announcement of 'Gault & Millau 2025'! Selection of 563 restaurants and dining establishments nationwide.

Update-Date: Apr 7, 2025

Author: SAVOR JAPAN

Announcement of 'Gault & Millau 2025'! Selection of 563 restaurants and dining establishments nationwide.

One of the two major forces in France's authentic restaurant guide is "Gault & Millau." The ninth edition, titled "Gault & Millau 2025," was published on March 18, 2025. This year's Japanese edition of "Gault & Millau," which marks the third year since the first nationwide guidebook was released in 2023, features 563 restaurants, which is 31 more than last year.

What is Gault & Millau?

This is a restaurant guidebook born in Paris, published in 1972 by two French journalists, Henri Gault and Christian Millau. It is considered one of the two major forces alongside France's prestigious restaurant guide, "Michelin," and evaluates "everything from the reservation phone call to the farewell" based on established criteria common to 15 countries worldwide. The guidebook focuses on the professionals who support the entire stage of the restaurant, with a mission to "convey the joy and excitement of eating."

Gault & Millau 2025 Awards, Winners

At the award ceremony held prior to the publication of "Goêmiyo 2025," a total of 10 awards were presented, including the highly anticipated "Chef of the Year Award," as well as the "Tomorrow's Grand Chef Award" and the "Promising Young Chef Award." These awards were given to 14 individuals, including chefs, sommeliers, patissiers, and producers, who are expected to achieve further success in the future.

This year's Chef Award

Aozora Takahashi Sushi Aozora Tokyo

The "Chef of the Year" award is given to the chef who demonstrates their talents in various ways by providing the most innovative and high-quality impactful dishes.

"I would like to express my gratitude. It is not just me, but also the hardworking restaurant staff, the wholesalers, the producers, and the fishermen who deserve this award today as representatives."

The exquisite balance of the vinegared rice, which is sharp and tangy, paired with the finest sushi ingredients has been highly praised, earning him recognition as one of the greatest sushi chefs of modern times. He is also dedicated to training the next generation, making significant contributions to the development of the sushi industry in Japan.

Harutaka

Open: [Weekday,Saturday] 5:00 pm - 12:00 am
Closed: Sunday,Holidays
Average price: [Dinner] 30,000 JPY / [Lunch] 30,000 JPY
Address: Ginza Tokifu Building 6F, 8-3-1 Ginza, Chuo-ku, Tokyo Map

More Details

Tomorrow's Grand Chef Award

The "Grand Chef Award of Tomorrow" is a prize awarded to chefs who are expected to lead the Japanese culinary world as outstanding talents, building their own unique culinary world on a solid foundation of fundamental skills.

Announcement of 'Gault & Millau 2025'! Selection of 563 restaurants across the country.

From left to right in the photo, there are Mr. Keita Kitamura, Mr. Nogo Sugiyama, and Mr. Yusuke Kitagawa.

Keita Kitamura French Cuisine[apothéose]Tokyo

The restaurant is highly regarded for its total approach to creating a dining experience that brings out the true flavors of ingredients nurtured by trusted producers in Japan's natural environment, utilizing techniques honed from years of experience in France, along with an atmosphere that includes sound and aroma.

apothéose

Open: [Tuesday - Saturday,Holidays,Day Before Holidays] Dinner 6:00 pm - 10:30 pm (last order 7:30 pm)
Closed: Monday,Sunday
Average price: -
Access:
Address: 2-6-2 Toranomon, Minato-ku, Tokyo Toranomon Hills Station Tower 49F (inside TOKYO NODE) Map

More Details

Nogo Sugiyama Japanese Cuisine [Onseki] Shizuoka

In Yaizu, they deepen their connection with Mr. Naoki Maeda of the restaurant "Sasue Maeda Fish Shop" and explore kaiseki cuisine that utilizes fish from Suruga Bay. They also guide the younger generation and contribute to the promotion of local culture through the tea ceremony in Shizuoka, a tea-producing area.

Cha Kaiseki Onjaku

Open: [Sunday - Wednesday,Friday,Saturday,Holidays,Day Before Holidays] Dinner 6:30 pm - 9:30 pm / Lunch 12:00 pm -
Closed: Irregular
Average price: [Dinner] 16,500 JPY / [Lunch] 16,500 JPY
Access:
Address: 6-14-12 Honmachi, Yaizu City, Shizuoka Prefecture Map

More Details

Mr. Keisuke Yagi, Mr. Tatsuhiro Ume, Mr. Yusuke Kitagawa (Spanish Cuisine [respiracion] Ishikawa)

Set in a traditional townhouse in Kanazawa that is over 150 years old, this restaurant offers modern Spanish cuisine that utilizes local ingredients. Initially focused on innovative dishes, it has evolved to incorporate surprising creations that enhance the natural flavors of the ingredients. The unique culinary world crafted by the three chefs has been highly praised in Kanazawa.

Rising Star Chef Award

The "Rising Star Chef Award" is an award given to promising young chefs whose talent, passion, and skills inspire great expectations for their future success.

From left to right, Mr. Tomoyuki Fujioka and Mr. Hugo Péré-Galix

Mr. Tomoyuki Fujioka (Italian restaurant [PRIMO PASSO] Tokyo)

The Italian cuisine, centered around five types of pasta utilizing the skills entrusted to a renowned restaurant, has received high praise for skillfully incorporating Japanese flavors.

Yugo Pere-Galix (French Cuisine [Kibun] Tokyo)

The skills in knife techniques and delicate seasoning learned from Japanese cuisine, combined with the unique sensibility of the French, have made a significant impact on the Japanese culinary world.

Kibun

Open: [Weekday,Saturday,Holidays,Day Before Holidays] Dinner 6:45 pm - 9:00 pm
Closed: Irregular
Average price: [Dinner] 25,000 JPY / [Lunch] 25,000 JPY
Access:
Address: 4-11-28-2F Nishiazabu, Minato-ku, Tokyo Map

More Details

Transmission Award

The "Transmission Award" is presented to chefs who have made significant contributions to transmitting their accumulated knowledge and skills, sometimes across national and generational boundaries.

Mr. Hiroshi Sasaki (Japanese Cuisine [Gion Sasaki] Kyoto)

With the motto "Delicious is a given, enjoyable cuisine is the goal," he has brought a fresh breeze to the Japanese culinary world, and his style is also referred to as the "Sasaki Theater." Additionally, he excels in nurturing numerous chefs, making significant contributions to the development of food culture.

GION SASAKI

Open: [Tuesday - Saturday,Holidays,Day Before Holidays] Dinner 6:30 pm - / Lunch 12:00 pm -
Closed: Mondays (irregular holidays)
Average price: -
Access:
Address: 566-27 Komatsucho, Higashiyama Ward, Kyoto City, Kyoto Prefecture Map

More Details

Best Pastry Chef Award

The "Best Pastry Chef Award" is given to pastry chefs who particularly highlight the originality and individuality of desserts, providing restaurant desserts that are suitable for concluding a course meal.

Mr. Takahiro Kudo (French cuisine[Le jardin fukui]Fukui)

The restaurant features vibrant desserts that leave a lasting impression, matching the exquisite dishes crafted by Chef Ryo Horiuchi, utilizing ingredients unique to Fukui Prefecture, enhancing the course meal.

Le jardin fukui

Open: [Monday, Thursday - Sunday, National Holidays] Lunch 11:30 am - 3:30 pm (L.O. 1:30 pm) / Dinner 6:00 pm - 11:00 pm (L.O. 8:30 pm)
Closed: Tuesday, Wednesday
Average price: [Dinner] 30,000 JPY / [Lunch] 15,000 JPY
Access: 3-minute walk from Nikkakagaku Mae Station on Echizen Railway
Address: 4-28-16, Bunkyo, Fukui-shi, Fukui

More Details Reservation

Best Sommelier Award

The "Best Sommelier Award" is given to sommeliers who not only possess extensive knowledge of wine and the composition of wine lists but also demonstrate exceptional customer service skills and maintain a customer-centric approach in their service.

Mr. Toshihiko Ito

In 2023, he received the honorary title of "Commanderie du Bontemps" from the Grand Conseil du Vin de Bordeaux. He is gaining attention for presenting a new image of a sommelier who supervises wine and service, not limited to a single restaurant.

Tradition Award

The "Tradition Award" is presented to artisans or chefs who continue to refine their knowledge and skills through tireless efforts, preserving the traditional culinary arts nurtured by the land, while sometimes attempting challenges to pass them on to the next generation.

Akito Akagi Wajima Lacquer Craftsman, Ishikawa

He has received high praise for his lacquerware production that blends seamlessly into modern life. In 2023, he opened the Japanese cuisine auberge, Saryou Somamichi, in collaboration with chef Hiroshi Kitazaki, and the world of food that utilizes his aesthetic sensibility was highly acclaimed. On January 1, 2024, he was affected by the Noto Peninsula earthquake, but he is working tirelessly to restore his workshop and auberge, while also striving to preserve the tradition of Wajima lacquerware, which is maintained through division of labor, becoming a significant force in the community.

Innovation Award

The "Innovation Award" is presented to chefs, artisans, and producers who choose to challenge themselves in their careers, culinary philosophy, and concepts, and approach their work from a new perspective.

Mr. Santiago Fernandez Peruvian Cuisine[MAZ]Tokyo

It brilliantly develops the concept of Peru's Central, expressed through "altitude," while utilizing Japanese ingredients, attracting attention. It creates dishes that "inspire guests" and is also eager to promote Latin American culture.

MAZ

Open: [Sunday,Monday,Wednesday - Saturday,Holidays,Day Before Holidays] Dinner 5:00 pm - 11:00 pm
Closed: Tuesday
Average price: [Dinner] 45,000 JPY / [Lunch] 45,000 JPY
Access:
Address: Tokyo Garden Terrace Kioicho 3F, 1-3 Kioicho, Chiyoda-ku, Tokyo Map

More Details

Terroir Award

The "Terroir Award" is presented to producers or chefs who, while respecting the local climate, ingredients, and the culture that has been nurtured, attempt unique challenges through their ingredients or dishes.

From left to right, Mr. Koichiro Ishiguro and Mr. Shota Sasaki

Koichiro Ishiguro Ishiguro Farm

The only dedicated "Hohorohori" farm in Japan is being developed. In the harsh winter climate of the Tohoku region, Hohorohori, which is native to tropical areas, is raised using the heat from hot springs. Now, it provides high-quality meat to famous restaurants across the country. Additionally, to minimize environmental impact, a circular farming system is practiced, where chicken manure is used as fertilizer to grow rice for feed.

Mr. Akira Sasaki Meat Cuisine [ELEZO ESPRIT] Hokkaido

He founded "ELEZO," a company that wholesales the highest quality game meat from a chef's perspective. He established a laboratory in Otsu, Toyokoro Town, and has since built a fully integrated supply chain through various departments including "production hunting," "carcass aging distribution," "charcuterie production," and "restaurant" for game and meat. In 2022, he opened the auberge "ELEZO ESPRIT" as a comprehensive expression of this. His cuisine, which "seriously confronts life," has also received high praise.

Here is a glimpse of the award ceremony and gala party.

Gault & Millau 2025 rated "5 toques" restaurant

In Gault & Millau 2025, the restaurants that received the highest rating of "5 toques" were three establishments: Matsukawa, Kanda, and Nihonryori RyuGin, out of a total of 563 restaurants.

Gault & Millau 2025 rated "4 toques" restaurant

A total of 45 restaurants have received the highly rated "4 toques" award, which is an increase of three compared to the 2024 edition. There are 22 restaurants in the Tokyo area, 12 in the Kansai area, and 11 in other areas.

The restaurants featured on SAVOR JAPAN are here.

ESqUISSE

Open: Lunch 12:00 pm (L.O. 1:00 pm) / [Weekdays, Saturday, National Holidays, Day before National Holidays] Dinner 6:00 pm (L.O. 8:30 pm)
Closed: None
Average price: [Dinner] 30,000 JPY / [Lunch] 15,000 JPY
Access: 1 minute walk from B6 Exit of Ginza Station on Tokyo Metro Ginza Line, Marunouchi Line, and Hibiya Line
Address: 9F, Royal Crystal Ginza, 5-4-6, Ginza, Chuo-ku, Tokyo

More Details Reservation

Sazenka

Open: [Tuesday - Saturday] Dinner 5:00 pm - 11:00 pm (L.O. 9:00 pm)
Closed: Irregular, mainly on Sunday or Monday
Average price: [Dinner] 35,000 JPY
Access: 10-minute walk from Hiroo station of Tokyo Metro Hibiya Line / 11-minute walk from Shirokane-takanawa station of Tokyo Metro Namboku Line and Toei Mita Line
Address: 4-7-5, Minamiazabu, Minato-ku, Tokyo

More Details

Ginza Shinohara

Open: [Weekdays, Saturday, National Holidays, Day before National Holidays] 5:00 pm - 11:00 pm (Reservations required)
Closed: Sunday
Average price: [Dinner] 30,000 JPY
Access: Located around a 3-minute walk from Exit A11 of [Ginza Station]
Address: B1F, Habiulu GINZA II, 2-8-17, Ginza, Chuo-ku, Tokyo

More Details

Japanese Restaurant SEIZAN

Open: [Tuesday - Sunday, National Holidays, Day before National Holidays]Dinner: 5:00 pm - 11:00 pm (L.O. 9:30 pm )[Tuesday, Thursday - Sunday, National Holidays, Day before National Holidays]Lunch: 12:00 pm - 3:00 pm (L.O. 1:30 pm )
Closed: Monday
Average price: [Dinner] 17,000 JPY / [Lunch] 6,000 JPY
Access: 8 minutes walk from Shirokane-takanawa station on the Tokyo Metro subway
Address: B1F, Grande Mita, 2-17-29, Mita , Minato-ku, Tokyo
More Details

Hyotei Main Branch

Open: Asagayu (July 1 - August 31) 8:00 am - 10:00 am / Uzuragayu (quail rice gruel) (December 1 - March 15) 11:00 am - 2:00 pm / 11:00 am - (L.O. 7:30 pm)
Closed: Irregular
Average price: [Dinner] 23,000 JPY
Access: 516 meters from Keage Station / Immediately after passing through the main gate of Nanzenji Temple
Address: 35, Nanzenjikusagawa-cho, Sakyo-ku, Kyoto, Kyoto