Mejiro Shunkotei

Western comfort meets Japanese finesse at Mejiro Shunkotei, the culinary brainchild of yoshoku legend Saito Motoshiro. Chef Saito’s longtime disciple turned right-hand man and now head chef at Shunkotei, Koga Tatsuhiko, expertly weaves modern techniques into classic dishes, creating his own brand of yoshoku that he has dubbed “novel yet nostalgic”. Think juicy burgers, plump oysters, and stews bursting with umami, all elevated by techniques not typically associated with yoshoku — primarily sous vide. The restaurant's innovative use of a gastrovac cooker means familiar flavors are enhanced to new tastes. Crisp vegetables, flavorful seafood, melt-in-the-mouth meat; all are present and accounted for at Shunkotei. Their signature sauces, expert blends of Dijon mustard, wasabi, soy sauce, and Worcestershire, keep guests coming back for more. Winner of the Michelin Bib Gourmand award for seven years running, this yoshoku fixture near Mejiro Station is where comfort food meets innovation. Michelin Guide: 2017 - Bib Gourmand