Hyakuyaku by Tokuyamazushi
Japanese Kaiseki (Fermentation) · Tokyo · Yogochō Kawanami · Michelin One Star · Chef Hiroaki Tokuyama
Awarded one Michelin star, Hyakuyaku by Tokuyamazushi in Tokyo is supervised by chef Hiroaki Tokuyama and showcases Japanese fermentation kaiseki. Located in Ginza, the restaurant centers its menus on ancient fermentation techniques, serving traditional funazushi alongside seasonal dishes.
9F, 4-4-2 Ginza, Chuo-ku, Tokyo, Tokyo
- Michelin 1 Star (2026)
Menu
Tasting Menu
- Another listing (OMAKASE platform) shows it at (38500)
- Hyakuyaku Fermentation Omakase (38500) — Ten to twelve-course kaiseki featuring fermentation traditions from Shiga, including funazushi.
- Omakase Dinner Course (10–12 courses) (38500)
- Omakase Course (10–12 courses) (35000)
Dishes
- Fermented Vegetable Course — Seasonal vegetables with house fermentation.
- Game Dish — Seasonal gibier (wild game) — a specialty of Hyakuyaku by Tokuyamazushi, whose fermentation-forward kaiseki earned one Michelin star in the 2026 guide. Winter game reflects the chef's roots in lakeside Shiga Prefecture.
- Funazushi — Legendary fermented crucian carp from Lake Biwa, Shiga — the restaurant's signature.
Cocktails
- Course Price (60500)
The Experience
A minimalist room built around the chef's counter. The meal is structured around a tasting menu and a wine pairing.
- Atmosphere: Minimalist
- Format: Tasting menu, Wine pairing
- Setting: Chef's counter
Phone: +81 749-86-4045
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Related restaurants
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- RyuGin — Tokyo (3 Michelin stars)
- Ginza Kousui — Tokyo (1 Michelin stars)
- Higashiyama Tsukasa — Kyoto (1 Michelin stars)
- Higashiyama Muku — Tokyo (1 Michelin stars)