Restaurant in Tokyo, Japan
Michelin-noted ryotei technique, serious seasonal focus.
A Michelin Plate recipient for 2024 and 2025, Ginza Adachi Naoto delivers ryotei-trained technique at a ¥¥¥ price point that is genuinely competitive for central Ginza. The seasonal iimushi amuse-bouche and konnyaku soba closer signal a kitchen that sequences a meal with real care. Book dinner for occasions, pursue lunch if available for the stronger value entry.
A 4.6 Google rating across 59 reviews is a telling number for a second-floor address on a Ginza side street. Ginza Adachi Naoto is not a room that markets itself loudly, and the score suggests it does not need to. The venue holds a Michelin Plate in both 2024 and 2025, the guide's signal that this is cooking worth seeking out even if a star has not been awarded. For a ¥¥¥ price point in a neighbourhood where ¥¥¥¥ restaurants dominate the conversation, that combination of recognition and relative accessibility makes it one of the more considered choices in central Tokyo right now.
The kitchen is grounded in ryotei tradition, the formal Japanese banquet culture where technique and seasonal sourcing are inseparable. Right now, in the current season, that means the kitchen is drawing on autumn and early-winter produce: the signature iimushi, a mochi rice steamed with fish and served as an amuse-bouche, arrives paired with seasonal accompaniments such as sea urchin, salmon roe, and chestnut. These are not decorative flourishes. The pairing of iimushi with ingredients at their seasonal peak is the kitchen's statement of intent in miniature, and it tells you quickly whether the meal is going to be worth your time. Based on the Michelin assessors' two consecutive Plate awards, it is.
The meal closes not with rice, as most Japanese tasting menus do, but with konnyaku soba, devil's-tongue noodles, a deliberate structural choice designed to ease the fullness that accumulates over a long menu. That kind of considered hospitality, the sequencing of dishes to look after the diner rather than to impress a critic, is a hallmark of ryotei culture done seriously. If you have eaten here once and remember the appetisers, the konnyaku soba close is worth your attention on the next visit.
Specific hours are not confirmed in available data for this venue, but Ginza ryotei-adjacent restaurants of this category typically operate a lunch service and an evening service, with lunch often representing the stronger value proposition. A ryotei-trained kitchen at ¥¥¥ is already accessible by Ginza standards. If lunch is available here, it is almost certainly the sharper price-to-quality entry point, a meaningful consideration when you are comparing it against RyuGin or other kaiseki venues that price their evening menus at ¥¥¥¥ and hold lunch at a lower tier. Confirm availability directly when booking, but if you are returning after a first dinner visit, try the lunch format to see whether the seasonal menu changes or compresses at midday.
Evening bookings suit a longer commitment to the format: the ryotei structure rewards unhurried eating, and the konnyaku soba closer makes more sense at the end of an evening than as a midday interlude. For a special occasion, dinner is the call. For a solo or couple visit where value matters as much as experience, lunch, if available, is worth pursuing.
The address is 7 Chome-6-5, Ishii Kishiya Building 2F, Ginza, Chuo City. The nearest stations are Ginza and Higashi-Ginza on the Tokyo Metro, both within a short walk. The second-floor location means the entrance requires finding, so allow a minute or two to locate the building. Booking difficulty is rated Easy for this venue, which is a relative advantage over more heavily sought-after Ginza rooms. No phone number or website is confirmed in available data, so booking through a hotel concierge or a restaurant reservation platform is the most reliable approach. Dress expectations at a Michelin-recognised Ginza Japanese restaurant of this category lean smart-casual at minimum; the ryotei tradition leans formal, so erring towards neat and understated is the right call.
See the comparison section below for how Adachi Naoto sits against its Tokyo peers.
If Ginza Adachi Naoto fits your appetite for technique-driven Japanese cooking, the same sensibility applies across Japan's major cities. Gion Sasaki in Kyoto and Isshisoden Nakamura in Kyoto offer kaiseki in the city where the format originated. Kashiwaya Osaka Senriyama in Osaka and HAJIME in Osaka represent the Osaka range from tradition to innovation. For something farther afield, Goh in Fukuoka and akordu in Nara extend the itinerary. Within Tokyo, Myojaku, Azabu Kadowaki, Kagurazaka Ishikawa, Ginza Fukuju, and Jingumae Higuchi are all worth considering alongside Adachi Naoto when building a Tokyo restaurant list. For the full picture, see our full Tokyo restaurants guide, and our Tokyo hotels guide, Tokyo bars guide, Tokyo wineries guide, and Tokyo experiences guide for broader planning. You can also consider 1000 in Yokohama and 6 in Okinawa if your Japan itinerary extends beyond the capital.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Ginza Adachi Naoto | Japanese | This restaurant values traditional techniques honed at a ryotei. The painstakingly prepared appetisers are a must-try. Seasonal iimushi, mochi rice topped with fish and steamed, is served as an amuse-bouche, paired with seasonal tastes such as sea urchin, salmon roe and chestnut. Instead of rice, the meal closes with konnyaku soba (devil’s-tongue noodles), to relieve uncomfortable fullness after the meal. Meticulous food preparation eloquently conveys the spirit and feeling of the owner-chef.; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| Harutaka | Sushi | Michelin 3 Star, World's 50 Best | Unknown | — |
| RyuGin | Kaiseki, Japanese | Michelin 3 Star, World's 50 Best | Unknown | — |
| L'Effervescence | French | Michelin 3 Star, World's 50 Best | Unknown | — |
| HOMMAGE | Innovtive French, French | Michelin 2 Star, World's 50 Best | Unknown | — |
| Florilège | French | Michelin 2 Star, World's 50 Best | Unknown | — |
Comparing your options in Tokyo for this tier.
For the format, yes. The ¥¥¥ pricing sits at the serious end of Ginza dining, but the Michelin Plate recognition in both 2024 and 2025 confirms the kitchen is delivering at a consistent level. The ryotei-rooted approach — seasonal iimushi as amuse-bouche, sea urchin, salmon roe and chestnut pairings, konnyaku soba to close — reflects meticulous sourcing and technique you won't find at a standard kaiseki restaurant. If you're paying Ginza prices, this is one of the addresses where the money goes to the plate rather than the fit-out.
No specific dietary policy is confirmed in available data for this venue. Ryotei-tradition kitchens of this type build menus around a fixed seasonal sequence, which makes significant substitutions structurally difficult. check the venue's official channels before booking if dietary needs are a factor — a second-floor Ginza address at this price point will generally accommodate advance requests more readily than walk-in adjustments.
Group capacity details are not confirmed in the available record. Second-floor Ginza restaurants in the ryotei category typically run small dining rooms, and this address is not positioned as a group-event venue. For parties larger than four, contact the restaurant in advance — availability for larger seatings at this level usually requires prior arrangement and is not guaranteed.
No dress code is documented in the available data, but the context is clear: a ryotei-tradition kitchen on a Ginza address, Michelin-noted, ¥¥¥ pricing. Business casual at minimum is appropriate, and formal attire is never out of place. Avoid casual or sportswear — the room and the food signal that the visit is an occasion.
The structure of the meal — seasonal iimushi amuse-bouche, fish and mochi rice courses, sea urchin, salmon roe and chestnut pairings, closing with konnyaku soba to ease digestion — is not a conventional tasting menu but a ryotei sequence where each course has a specific function. If that format suits you, the Michelin Plate recognition across two consecutive years suggests the execution holds up. If you want à la carte flexibility, this is not the right room.
For Michelin-starred Japanese cooking with more name recognition, RyuGin in Roppongi operates at a higher award tier and broader international profile. Harutaka in Ginza covers similar Ginza ground with a sushi-counter format if raw fish is the priority. L'Effervescence and Florilège are strong alternatives if French-influenced technique is more your direction. Adachi Naoto's value is its ryotei purity at a price point below Tokyo's Michelin-starred tier.
Yes, with one condition: you should want the ryotei format. The seasonal precision, the thoughtfully sequenced courses, and the Ginza address make it a credible choice for a meaningful meal. It is not a high-energy celebratory room — the ryotei tradition runs quieter and more deliberate than that. For a birthday dinner or anniversary where the food itself is the event, it fits well.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
