Hyakuyaku by Tokuyamazushi
Japanese Kaiseki (Fermentation) · Tokyo · Yogochō Kawanami · Michelin One Star · Chef Hiroaki Tokuyama
Newly Michelin one-star kaiseki restaurant in the 2026 Guide, overseen by Chef Hiroaki Tokuyama of the renowned Tokuyamazushi in Shiga Prefecture. Weaves fermentation traditions from Shiga — including funazushi — into a kaiseki format, with wintertime game dishes and a mindful approach to seasonality.
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 Course (10–12 courses) (35000)
- Omakase Dinner Course (10–12 courses) (38500)
Dishes
- Estimated Total per person (45000)
- 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.
- Fermented Vegetable Course — Seasonal vegetables with house fermentation.
Wines
- Beverage Pairing (wine & sake, ~10 glasses) (10000)
- Drink Pairing Price (10000)
- Drinks Pairing (sake/wine, ~10 glasses) (10000)
- Omakase with Wine & Sake Pairing (56650) — Full omakase with curated wine and sake pairing.
Cocktails
- Course Price (60500)
Phone: +81 749-86-4045
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Related restaurants
- Award-winning restaurants in Tokyo
- More from chef Hiroaki Tokuyama
- RyuGin — Tokyo (3 Michelin stars)
- Kaishoku Shimizu — Osaka (1 Michelin stars)
- Nogizaka Shin — Tokyo (1 Michelin stars)
- Kenzo — Napa (1 Michelin stars)
- Akasaka Shimabukuro — Tokyo (1 Michelin stars)