The story
In a quiet backstreet of Minami-Aoyama, misola proposes a new standard for dining: an everyday restaurant that delivers the non-everyday experience of surprising cuisine and luxurious wine. The philosophy extends to every detail—ingredients, wines, even the tableware—all chosen with sustainability in mind. This is a place for those who seek a destination, a spot to step into a different world for a few hours.
The restaurant’s recognition in the Michelin Guide 2026 Tokyo (Selected) underscores its commitment to this vision. As the team notes, the accolade is a moment of gratitude for everyone involved in the restaurant.
Born in Tochigi Prefecture in 1979, Chef Kazunori Ishihama trained under Yukio Ishizaki at Ristorante La vita e Bella in Nasu Highlands, serving nine years and rising to sous chef. He then spent a year in Italy, working at Baccalàdivino in Mestre and Ristorante da Flavio e Fabrizio in Mirano. After returning to Japan, he helmed several kitchens in Tokyo, including Stesso e magari chic in Hatchobori, before taking the reins at misola.
His cooking is rooted in Northern Italian technique but pushes forward into progressive territory. Each dish is built around seasonal ingredients, served as a course menu designed to create a sense of unity between the produce, the plate, and the food itself. A carefully selected wine pairing from the restaurant’s deep cellar of Italian wines completes the experience.
misola’s interior is defined by its sky-blue walls, which serve as a canvas for the sculptural works of Akio Ohmori. His "magpie" series of kinetic sculptures animates the space, creating a unique atmosphere that the restaurant considers an essential part of the meal. “This air is also an important element of misola,” they explain. “Please enjoy the wonderful, otherworldly space created by the pulsating sculptures.” The result is a contemporary Italian dining experience that feels both grounded and transportive.
Recognition
Ambience
Details
Location
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