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Press release the michelin guide tokyo 2017 1

PRESS RELEASE Boulogne-Billancourt th November THE MICHELIN GUIDE TOKYO CELEBRATES ITS TH ANNIVERSARY restaurants places to stay re ecting the vibrancy of Tokyo ? s top quality dining scene Michelin today unveils the new selection of the MICHELIN Guide Tokyo which recommends restaurants hotels and ryokan ??This year is a very special one for the history of the MICHELIN guide in Tokyo as we are publishing the th selection of MICHELIN Guide for the city ? comments Michael Ellis International Director of the MICHELIN guides ??The selection of the MICHELIN guide continues to o ?er wide variety and re ects both the energy and the high quality of Tokyo ? s food and dining scene We can con ?dently say that Tokyo is one of the best and the brightest gastronomical cities in the world and we will continue to shine a light on the food of the city ? In this new selection the three star restaurants have maintained their distinction Among them four have been awarded their three stars for successive years Jo? l Robuchon where the chef serves a French cuisine Kanda owned by the chef Hiroyuki Kanda and specialized in Japanese cuisine Quintessence helmed by the japonese chef Shuzo Kishida who proposes a French cuisine and Sukiyabashi Jiro Honten where the chef Jiro Ono prepared sushi The MICHELIN guide selection welcomes new two star restaurants o ?ering a Japanese style of cuisine Amamoto and Masuda both specialized in Sushi Miyasaka a Japanese restaurant and Ginya which serves Tempura The MICHELIN guide Tokyo has also awarded new restaurants one star representing di ?erent styles of cuisine Amber Palace which serves a Chinese cuisine Arai Harutaka Iwa Sugita and Kurosaki specialized in Sushi Ciel et Sol Craftale Nabeno-Ism and L'Orgueil both serving a French cuisine but also two Italian restaurants with Honda and Tacubo Iwai specialized in Tempura Ryo which proposes Unagi specialties Shin a Japanese restaurant and Sublime an innovative style of cuisine Three of the new one star restaurants have been promoted from their previous Bib Gourmand distinction Bird Land-Yakitori Nakiryu-Ramen Regalo-Italian ?? Washoku- Traditional Japanese cuisine whose cooking style is to concentrate on getting the best of natural ingredients has become the focus of worldwide attention and makes up of the majority of this selection ? continues Michael Ellis ??Soba and Sushi are well-known representatives of Washoku and are said to be Edo ? s traditional local cuisine There are also other cuisines whose origins were from outside Japan but which have now become Washoku after evolving in Japan such Ramen and Yoshoku ?? The MICHELIN guide Tokyo also lists restaurants awarded a Bib Gourmand of which were newly added to this year ? s selection Bib Gourmand recognizes those restaurants o ?ering quality food at a ?ordable prices around JPY or less The MICHELIN guide Tokyo printed in Japanese will go on sale in bookshops in Japan on Friday nd December The selection is also available in digital format both in Japanese and in