Wokotote

Nestled just minutes away from the historic Nezu Shrine, Wokotote is managed by a chef who is an expert in the art of kaiseki, a cuisine made up of several small dishes that are delicately prepared. Newly included in the Michelin Guide Tokyo 2025, Wokotote’s goal is to turn each of these small plates into a masterpiece, creating food that is a treat for both the eyes and mouth. Wokotote is built on the concept of connection, with its name being made up of four Japanese grammar particles used to connect words and sentences. Its eight-course omakase (dishes selected by the chef) is built around seasonal ingredients that are meticulously selected every morning. Drinking snacks, or “sakana,” such as tiger prawn and rice cake, get paired with warmed sake, served in stunning crockery that guests can purchase from the restaurant’s gallery space. Dashi is simmered the day of. Seasonal sashimi and bite-sized sushi prelude a closing dish of gently cooked rice in a traditional pot, mixed with root vegetables and in-season protein. The relaxed yet refined space was intentionally designed to encourage connection through food, inviting guests to connect with one another and the world around them. With its warm atmosphere, Wokotote is the perfect introduction to the tender soul of kaiseki in Tokyo. Guests looking to get a spot should move quick though — with its recent receiving of a Michelin Bib Gourmand in the Michelin Guide Tokyo, the restaurant has already received a deluge of reservations. Michelin Guide: 2025 - Bib Gourmand