- L'atelier de Joel Robuchon - Chef Joel Robuchon
- Sukiyabashi Jiro - Chef Jiro Ono
- Sushi Mizutani - Chef Hachiro Mizutani
- Koju
- L'Osier
- Quintessence
- Hamadaya
- Kanda
- Yoshi
- Tsukiji-Tamura
Chef Joel Robuchon
Joel Robuchon is a French chef born in 1945 in Poitiers, France. He was titled "Chef of the Century" by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, and hosted a culinary television show in France. He operates more than a dozen restaurants in cities worldwide, including Hong Kong, Las Vegas, London, Macau, Monaco, New York City, Paris, and Tokyo, with a total of 17 Michelin Guide stars among them - the most of any chef in the world. At the age of 28, he was appointed head chef at the hotel Harmony-Lafayette. He has mentored such distinguished chefs Gordon Ramsay and Michael Caines. At 31, he won the Meilleur Ouvrier de France for his excellent Craftsmanship in culinary arts. Robuchon is the most influential chef of the post-nouvelle cuisine era and since the mid-eighties has been called primus inter pares of Paris’ three star chefs for work both at Jamin and at his eponymous restaurant. He was renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. In particular, his cuisine was seen as harkening back to a more authentic, even bourgeois French cuisine - the "cuisine actuelle" of Patricia Wells' book (re-published as "Simply French") which focused on making each ingredient taste of itself.
Chef Jiro Ono
An 82-year-old sushi chef crowned the world's oldest three-star chef by the famed Michelin Guide. Ono was born in Shizuoka Prefecture. He went into service at a restaurant at the age of 9, and after studying in Tokyo, he became independent in 1965. He says he never drank coffee because it would change the taste on his tongue. Ono is head chef of three-star restaurant Sukiyabashi Jiro. The restaurant is located on a basement level, has no menu, and doesn't accept credit cards. Its bathroom is shared with another business. A Tokyo edition of the Michelin guide stated that the price for a course ranges between 27,000 yen and 32,000 yen regardless of the time of day.
Chef Hachiro Mizutani
Master Mizutani has been working at Sushi bars for 44 years after graduating from junior high school. He worked Kyoubashi Yosino, Sukiyabasi Jiro, Yokohama Jiro then Sinbashi Mizutani. He now the head chef of three star Michelin award restaurant Sushi Mizutani.
Justification: Our group did an extensive research on the Top restaurants in Tokyo. We researched a total of twenty restaurants and ranked them according to the most prestigious awards. Out of our twenty awards we then selected the top ten according to the most prestigious award received. Our ranking was based on three teirs. Teir one contained national and international recognition such as Zagat, Michelin and Gault-Millau with fifty points. Teir two contained local and regional recognition such as yahoo travel, new york times with twenty points and teir three contained individual favourable reviews by individual food critics with ten points.
Based on this ranking, L'atelier de Joel Robuchon ranked number one on our list with awards such as Michelin, Zagat and Gault-Millau and a total of one hundred eighty points. Sukiyabashi Jiro ranked second with one hundred and twenty points and awards such as World's 50 best and Michelin and Sushi Mizutani ranked third with awards such as Zagat, Michelen and Yahoo travel and a total of ninety points.
All three of our top restaurants received the Michelin three star award this year.
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