13 New Bib Gourmands Announced for MICHELIN Guide Tokyo 2025

Bib Gourmand has appeared in every edition of the MICHELIN Guide and is loved across the world. If you are seeking a dining experience offering incredible satisfaction for the price, why not savour the offerings of a Bib Gourmand restaurant?
Let’s take a look at the thirteen establishments that made their first appearance in the MICHELIN Guide Tokyo 2025.

French The ‘blue’ of this ‘bistro of the blues’ refers to the blue in the French flag, which represents liberty. The young chef and sommelier enthusiastically pour out their passion for French cuisine.

Japanese To enable diners to easily enjoy Japanese cuisine, he serves his dishes either à la carte or as omakase set meals, according to their preferences. Cuisine, drinks and interior blend agreeably together, so relax and let the time flow by.

ItalianGuests gather around one large table and the kitchen and dining room meld into one as the sounds and aromas of cooking drift on the air. The menu features hometown cooking in Italy with touches of originality.

Sushi The origins of Sushi Mikata go back to a standup sushi bar the chef went to with his father when he was a boy. Aiming to be a place where people could drop in casually for sushi, he emulated this standup format. Guests can order in amounts as small as one piece at a time.

TonkatsuSelect the ingredients of your choice and the kitchen will prepare an original ‘mix fry’ just for you. Daytime fare consists of set meals of a variety of items. In the evening, multi-course prix fixe is the theme, with each morsel fried and served fresh.

FrenchThe chef opened a small restaurant, Ma Poule to celebrate the appeal of Jura, in eastern France. Chicken and morels in sauce vin jaune is a Jura dish in which the chef takes great pride.

RamenFlavours are based on soy sauce, salt and dried sardines. The husband boils the noodles; the wife garnishes them with spring onion and fermented bamboo shoots. Between them, they bring alpha and omega together to complete each bowl of ramen.

FrenchThe menu is an assemblage of French village fare. With an extensive list of wines from every region, many available by the glass, you can delight in the experience of pairing your dish with wines of the same region.

SushiSushi got its start as hawker food that flourished in Edo (old Tokyo). To impart a feeling for that culture, Tachiguisushi Sushikawa is a standup sushi bar (and is what the name means). A sushi local where regulars come to chat with the chef.

FrenchThe menu is a tour of France’s regions, with regional favourites. Each plateful expresses the chef’s simple message: French cuisine satisfying to both belly and soul.

RamenThe owner-chef was born and raised in the Goryokaku district of Hakodate. He pours his heart and soul into salt-based ramen, a Hakodate favourite he has loved since childhood.

FrenchThe chef mixes his own sensibilities into cuisine rooted in French bistro fare. The blackboard menu is a medley of authentic dishes and à la carte items made with seasonal ingredients.

RamenThe chef heard the call to the culinary life one day while riding his father’s motorcycle on a long tour. When he happened upon a ramen shop along the way, the taste of the salty soba touched his soul. He combines a clear seafood broth with homemade noodles crafted with aroma in mind.

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MICHELIN Guide Japan