MAKIYAKI GINZA ONODERA

The story

MAKIYAKI GINZA ONODERA: Wood-Fired French Cuisine in Ginza, Tokyo | Michelin Star

Fire and Precision

At MAKIYAKI GINZA ONODERA, the kitchen is built around a single, striking element: a brick wood-fired oven made of white clay from Larnage, France. Placed at the heart of an open kitchen, it defines both the cooking and the atmosphere. The restaurant describes its cuisine as “modern, sophisticated, and innovative” – French in foundation, but with a clear Japanese essence. Wood fire is used not only for roasting but also for baking and steaming, drawing out moisture and concentrating flavour in ingredients sourced from Japan and around the world. The counter seats just eight guests, offering a direct view of the flames and the chef’s work; a private room seats six more.

The Chef Behind the Flame

Chef Keiichi Terada took the reins of Makiyaki Ginza Onodera in 2019. His path is unusually rich: after classical French training in Japan and France, he spent time under Chef Shuzo Kishida at the three-Michelin-starred Quintessence in Tokyo. At just 28, he became executive chef at Tirps, where the restaurant earned a Michelin star in two months – at the time the fastest in the guide’s history. He later deepened his craft at DEN (Asia’s 50 Best) and with New Zealand charcoal-grilling techniques. That breadth shows in his cooking: a controlled, inventive use of wood fire that feels both French and distinctly personal.

Recognition and Rhythm

The restaurant has held a Michelin star every year from 2021 through 2026, a steady mark of consistency. Lunch and dinner are served in two seatings; children below junior high school age are not permitted. The space is deliberately small, the cooking direct. There is no menu to guess at – the wood oven sets the rhythm, and the ingredients speak for themselves.