misola

The story

misola Tokyo: Contemporary Italian Cooking in Minamiaoyama, Minato-ku

misola is a contemporary Italian restaurant at 3-10-38 Minamiaoyama, Minato-ku, Tokyo, and it holds a Gault&Millau score of 15 for 2026. The kitchen builds on North Italian cooking and serves a seasonal course menu, with wine pairings drawn from its Italian cellar.

Chef Kazunori Ishihama's cooking

Chef Kazunori Ishihama trained for nine years at Ristorante La vita e Bella in Nasu Kogen, where he became deputy head chef. He moved to Italy in 2011 and worked in Mestre and Mirano before returning to Japan in 2012. Each plate is designed so the ingredient, the vessel and the cooking read as one idea. The restaurant also appears in the MICHELIN Guide 2026 Tokyo as Recommended.

Sky-blue walls and sculpture

The sky-blue walls hold a group of sculptures by Akio Ohmori, a Tokyo-born sculptor. The centerpiece is a magpie motif called Kasasagi, and the pieces are meant to be part of the room as much as the food. Guests are invited to take in the installation alongside the meal.

Wine with the courses

The cellar holds a wide range of Italian bottles, and the team selects pairings from it to accompany the menu. Pairings are offered with the course, so guests who prefer to stay with Italian wine through the meal can do so.