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Gault & Millau 2026 Announced | Selection of 581 Restaurants Across Japan

Update-Date: Apr 23, 2026

Author: SAVOR JAPAN

Gault & Millau 2026 Announced | Selection of 581 Restaurants Across Japan

Gault & Millau, one of the two major forces in authentic French restaurant guides, has released its 10th edition, "Gault & Millau 2026", on March 17, 2026. First published in France in 1972, Japan stands as the sole country in Asia where it is distributed. This year marks the significant 10th publication, featuring 581 restaurants, 18 more than the previous year.

Gault & Millau 2026 Awards Ceremony, Recipients

Gault&Millau 2026 Awards Ceremony, Winners

Prior to the publication of "Gault & Millau 2026", an award ceremony was held where, in addition to the highly anticipated 'Chef of the Year' award, 10 other awards including the 'Tomorrow's Grand Chef Award' and the 'Promising Young Chef Award' were presented to 13 groups of chefs, sommeliers, patissiers, and producers, who are expected to achieve further success in the future.

Chef of the Year

Kanji Kobayashi's Garden Gastronomy [Villa AiDA] Wakayama

The 'Chef of the Year' award is presented to the chef who has demonstrated their full range of talent in creating the most innovative and well-executed dishes with significant impact.

They believe that maintaining the status quo equates to decline, and have embraced change without fear. Since last year, they have switched to a completely vegetable-based menu. Being chosen as 'Chef of the Year' while residing in a rural area has been a significant encouragement. It serves as a personal motivation and, at the same time, they hope it becomes a new source of motivation for chefs who continue to challenge themselves, regardless of whether they are from rural or urban areas, or what their age may be. They also wish that this sentiment can spread from Japan to the world.
In July 2025, they declared that all courses will be 'completely vegetable-based'. Using vegetables that they are involved in growing at every stage, they have developed a variety of dishes, once again drawing attention to their high culinary skills and philosophy.

Villa AiDA

Open: Other 1:00 pm -
Closed: Irregular
Average price: [Dinner] 20,000 JPY / [Lunch] 20,000 JPY
Address: 71-5 Kawajiri, Iwade City, Wakayama Prefecture Map

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Tomorrow's Grand Chef Award

Masaki Kuzuhara, a French cuisine chef at Restaurant Reminiscence in Aichi

Toshiharu Sunayama
Watershed Cuisine at SÉN, Nara

The 'Tomorrow's Grand Chef Award' is a prize given to chefs who are expected to lead the culinary world in Japan as outstanding talents, building their own unique culinary universe on the foundation of solid basic skills.

"Go et Mieux 2026" announced, featuring the award ceremony & gala party | A selection of 581 restaurants nationwide

From left to right in the photo, Mr. Masaki Kuzuhara, Mr. Toshiharu Sunayama

[Restaurant Reminiscence]Masaki Kuzuhara: "Seven years ago, I received the 'Promising Young Chef Award'. I felt like they were saying I still had room to grow... And now, I have been honored with the 'Tomorrow's Grand Chef Award'. I will continue to devote myself for the sake of Japan."
His goal is "to make Aichi Prefecture one of Japan's leading tourist cities." To achieve this, it is essential that his restaurant remains at the pinnacle of Japan's dining scene. His efforts in refining cuisine, service, and ambiance, and creating a restaurant that embodies the comprehensive experience of 'beauty, food, and play' have been recognized.

[SÉN]Toshiharu Sunayama: "I live in Tenkawa Village, at the uppermost stream of the Kumano River. I use ingredients from within the river basin, so I call it river basin cuisine. I always believe that the dishes I create are connected to the environment of the river basin."
With a new perspective that sees rivers crossing prefectural boundaries as cultural distribution routes, and using advanced techniques based on French cuisine, he develops a unique culinary world in local gastronomy.

Promising Young Chef Award

Masahiro Nishikino, European Cuisine at Ramus, Tokushima

Yui Yamamoto, a French cuisine restaurant[ESqUISSE]in Tokyo

The 'Promising Young Chef Award' is given to up-and-coming chefs whose talent, passion, and skill greatly anticipate their future success.

The "Go et Mio 2026" announcement, including the award ceremony & gala party scenes | A selection of 581 restaurants nationwide

From left to right in the photo, Mr. Masahiro Nishikino, Ms. Yui Yamamoto

[Ramus] Mr. Masahiro Nishikino: 'I am truly grateful to everyone who visits our restaurant in the countryside. Every day, I am supported by my family, our guests, and the people around us, which really tightens my heart. I want to live each day with determination.'
In the future, he aims to create an auberge where guests can enjoy rich, food-centered experiences like those he had in Italy, saying, 'First and foremost, I want to cherish the guests in front of me while slowly and steadily extending our "branches."'

Ms. Yui Yamamoto, the head chef at ESqUISSE, expressed her gratitude and determination upon receiving the award: 'Being the head chef at ESqUISSE and receiving this award is both motivating and humbling. Behind this glorious award, there were conflicts and diligent efforts... I want to pass this message on to young female chefs as well.' Based on the culinary skills learned from Mr. Watanabe at [Nabeno-Ism], she has leaped into a culinary world that cherishes the 'story' expressed by Mr. Beka of [ESqUISSE]. Aiming to create a future where female chefs are a norm in the industry, she is seen as a promising next-generation chef.

ESqUISSE

Open: [Monday, Tuesday, Thursday - Sunday] Lunch from 12:00 pm (L.O. 1:00 pm) / Dinner from 6:00 pm (L.O. 8:00 pm)
Closed: Wednesday
Average price: [Dinner] 45,000 JPY / [Lunch] 25,000 JPY
Access: 1 minute walk from B6 Exit of Ginza Station on Tokyo Metro Ginza Line, Marunouchi Line, and Hibiya Line
Address: 9F, Royal Crystal Ginza, 5-4-6, Ginza, Chuo-ku, Tokyo

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Transmission Award

YOSHINARU KIKUCHI, a French cuisine restaurant[LE BOURGUIGNON]in Tokyo

The 'Transmission Award' is given to chefs who have made significant contributions to transmitting their cultivated knowledge and skills, sometimes across countries and generations.

It brings me great joy and gratitude to receive such an award in the 40th year of my career as a chef. This year, I turn 60 years old. I will keep pushing forward! Thank you for your support.
When hiring, Mr. Kikuchi maintains a consistent approach of carefully conducting interviews and training, and once someone joins the restaurant, he is committed to supporting them until the end. Mr. Kikuchi himself takes annual vacations to train in France, joining the kitchen staff there to experience the latest trends in French cuisine firsthand. His humble and dedicated approach as a chef continues to lead the French culinary scene in Japan.

LE BOURGUIGNON

Open: [Monday, Tuesday, Thursday - Sunday, Holidays, Day Before Holidays] Lunch 11:30 - 14:30 (last order 12:30) / Dinner 18:00 - 22:00 (last order 19:30)
Closed: Wednesday
Average price: [Dinner] 20,000 JPY / [Lunch] 8,000 JPY
Access: From Roppongi Station on the Tokyo Metro Hibiya Line or Toei Oedo Line, turn left at Roppongi Hills and walk four minutes in the direction of the Chinese Embassy.
Address: 3-3-1 Nishiazabu, Minato-ku, Tokyo

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Best Patissier Award

Haruka Nagaya's French restaurant, La Gloire, Tokyo

The 'Best Patissier Award' is given to patissiers who particularly highlight the originality and uniqueness of desserts, and provide restaurant desserts suitable for concluding a course meal.

[La Gloire] is a restaurant that opened in 2024. They have reached their current status by observing various predecessors and respected individuals. '...I too will become a patissier who can show others the way,' they say.
Ms. Nagaya's glamorous and flavorful desserts complement the chef's course meals, transforming everyday items into something special, and adding a sense of depth and novelty. 'In an era where efficiency is prioritized, I want to convey the joy and value of taking time to accomplish something, and the greatness of being a restaurant patissier,' she expresses.

Best Sommelier Award

Motohiro Okoshi's Modern Vietnamese restaurant [Ăn Đi] in Tokyo

The 'Best Sommelier Award' is given to sommeliers who not only possess extensive knowledge of wine and an excellently curated wine list, but also demonstrate superior customer service skills and consistently prioritize their customers.

"Gault&Millau 2026" announced, featuring the award ceremony & gala party | A selection of 581 restaurants nationwide

Japan is a country where one can encounter cuisine crafted by numerous outstanding chefs. They strive to incorporate a borderless and broad selection of beverages like wine, sake, and shochu to pair with various chefs' dishes. The owner of the modern Vietnamese restaurants Ăn Đi and ĂN CơM also serves, and in an era of diversifying values, they consider it their mission to understand the culture and individuality of each country and region, and to meticulously convey the 'power of drinks' that fosters human connections.

An Di

Open: [Sunday,Saturday] Lunch 12:00 pm - (last order 1:30 pm)[Sunday,Tuesday - Saturday] Dinner 6:00 pm - (last order 9:00 pm)
Closed: Other uncertainty
Average price: [Dinner] 15,000 JPY / [Lunch] 10,000 JPY
Address: Tokyo, Shibuya, Jingumae 3-42-12-1F Map

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Best Service & Hospitality Award

French Cuisine at Chez Inno, Tokyo

The 'Best Service & Hospitality Award' is presented to individuals in restaurants and eateries who, as the ultimate point of contact, accurately convey the world view of the restaurant, providing services that leave customers with a sense of relaxation and profound, memorable impressions.

We are truly delighted and grateful to our customers who have been visiting Chez Inno for 34 years. Service may be intangible, but we strive to provide service that touches the heart. We are thankful to our customers who visit us regardless of the weather. This award is a reward for our efforts up until yesterday, and from tomorrow, we start again from zero.
The actions of our service staff embody the teachings of Mr. Inoue, who said, 'Only when service integrates with the space that embodies French restaurant culture, does the true form of a restaurant emerge.' All staff members share the restaurant's philosophy, delivering smiles and happiness to our customers, enriching their minds and bodies, and continuously striving to enhance corporate value born from the happiness of our customers and employees.

French Restaurant Chez Inno

Open: [Weekday,Saturday,Holidays,Day Before Holidays] Dinner 6:00 pm - (last order 8:30 pm) / Lunch 11:30 am - (last order 1:30 pm)
Closed: Every Sunday, twice a month on Mondays, summer holidays, New Year's holidays
Average price: -
Address: Meiji Kyobashi Building 1F, 2-4-16 Kyobashi, Chuo-ku, Tokyo Map

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Tradition Award

Akihiro Iio from Iio Jozo, Kyoto

The 'Tradition Award' is given to artisans or chefs who preserve the traditional culture nurtured by the land, occasionally challenge themselves, and continuously hone their skills and knowledge to pass on to the next generation through relentless effort.

The third generation, my grandfather, began making vinegar from pesticide-free rice. Now, they produce rice vinegar and red vinegar in collaboration with contracted farmers. Although vinegar plays a supporting role in cooking, they are grateful to everyone at Gault & Millau for shining a light on it. They hope everyone will visit Tango.
Based on the traditional method of making vinegar from koji, which is part of Japan's food culture, they aim to raise awareness and value while adopting the management philosophy of being a 'charming vinegar producer,' practicing management that is essential not only to customers but also to contracted farmers and the local community.

Innovation Award

DATEMAEZUSHI PROJECT Miyagi

The 'Innovation Award' is presented to chefs, artisans, and producers who choose to challenge themselves in their careers, culinary philosophy, and concepts, and who tackle their crafts with a new perspective.

On March 11th, we registered our corporation, a manifestation of our determination. Fishermen, wholesalers, and chefs, all combine their strengths to create the finest sushi that can only be made here.
We used to send the best sushi ingredients to the Tokyo market, but now we make sushi locally and invite people from Tokyo to visit Miyagi. By updating the ingredients and techniques that Miyagi's sea and producers have developed, we are crafting a regional story through sushi.

Terroir Award

Takayuki Hagiwara, a Japanese cuisine chef at Yukimoto in Nagano, Japan

NAOKI MATSUO, a French restaurant [L'Arbre] in Tokyo

The 'Terroir Award' is given to producers or chefs who, while respecting the local climate, ingredients, and cultivated culture, attempt unique challenges through their ingredients or dishes.

"Go et Mio 2026" announced, featuring the award ceremony & gala party | A selection of 581 restaurants nationwide

From left to right in the photo, Mr. Takayuki Hagiwara, Mr. Naoki Matsuo

At Japanese Cuisine Yukimoto, Mr. Takayuki Hagiwara says, "Our family has been running this restaurant since my father's time. I returned to my family home and for about 15 years now, I have been dedicated to making this a place people come to specifically for dining. I want to use this award as motivation to continue striving, undeterred by the distance people travel to get here."
He cherishes the ingredients and culture of Southern Shinshu, focusing on delivering 'an experience that can only be had here,' and has nurtured the restaurant into a renowned destination for gourmets from all over the country. Mr. Hagiwara believes that his role is not only to offer meals but also to provide an experience that includes the local charm and human connections, continuously promoting the terroir of Southern Shinshu.

At L'Arbre, Naoki Matsuo expresses his gratitude towards the staff, family, and producers who share his vision, saying, 'I hope to create cuisine that will continue for the next 100 or 200 years.' Utilizing ingredients from the diverse climates of Tokyo, from Okutama to the Ogasawara Islands in the Pacific, he advocates for 'Tokyo Gastronomy.' Matsuo aims to convey traditional craftsmanship and food culture through the filter of L'Arbre, providing inspiration and learning through the restaurant, and striving to become an essential part of the region and Tokyo.