Higashiyama Muku

The story

Higashiyama Muku, Tokyo – Michelin-Starred Japanese Cuisine in Nakameguro

Chef Tatsumi Mishima

Born in Izumo, Shimane Prefecture in 1982, Tatsumi Mishima began his career as a mechanical engineer. At twenty-five, he shifted to cooking, training at Japanese restaurants in Shimane and Tokyo. In 2016, he became chef-owner of Nihonryori Kameju in Yokohama, and in 2023 he opened Higashiyama Muku in Tokyo’s Nakameguro neighborhood.

The Space

The restaurant seats just eight guests at a counter, in a stripped-back, refined space where every detail is intentional. The counter brings diners close to the cooking, allowing them to observe the precision of each preparation. Dinner is served in two seatings, at 17:00 and 19:45.

The Cuisine

Mishima sources ingredients from trusted partners, focusing on the essence of each element. His cooking is rooted in Japanese tradition but weaves in contemporary flourishes. The course is priced at 23,000 yen (plus tax and service charge), with options for other budgets. The menu changes with the seasons, reflecting the best of what each moment offers.

Recognition

In 2024, Higashiyama Muku was awarded one Michelin star in the Michelin Guide Tokyo 2025, a testament to its high-quality cooking. The restaurant has also been featured in “Tokyo’s Best Restaurants 2025” and “Best Chef & Restaurant 2024-2025” by Hitosara. These honors underscore the quiet, confident mastery on display at the counter.