Mejiro Shunkotei

The story

Mejiro Shunkotei Tokyo: Bib Gourmand Yoshoku in Mejiro

A New Take on Nostalgic Yoshoku

At Mejiro Shunkotei, the familiar comfort of Japanese-Western yoshoku is reimagined with precision and care. The kitchen, led by chef Koga Tatsuhiko, draws on techniques from French and kaiseki cooking to transform classics like hamburg steak, stew, and croquettes into something quietly exceptional. The restaurant’s own phrase—“new yet nostalgic yoshoku”—captures this balance perfectly.

Chef Koga trained under the legendary Saito Moshirou, a chef known for his inventive approach to Western-style dishes. When Mejiro Shunkotei opened in 2014, Koga was entrusted with the kitchen; he now oversees both the original Mejiro location and the newer Marunouchi outpost, opened in 2024. His philosophy is rooted in meticulous ingredient selection and careful preparation, turning everyday dishes into something worth savoring.

That commitment has not gone unnoticed. The restaurant has earned a Michelin Bib Gourmand every year since 2017, a recognition that speaks to both quality and value. For a decade running, Mejiro Shunkotei has been a fixture in the Michelin Guide Tokyo—a testament to consistent, thoughtful cooking.

The atmosphere is understated, with private rooms available for gatherings. Whether for lunch or dinner, the menu changes with the seasons, and the warm, unfussy service makes it a place where regulars feel at home. In a city of countless dining options, Mejiro Shunkotei stands out for doing the familiar exceptionally well.