Noda

The story

Noda, Tokyo | Regional Japanese Cuisine in Jingumae, Michelin Recommended

Noda, at 6-9-9 Jingumae in Shibuya-ku, Tokyo, serves contemporary Japanese cuisine built on regional dishes, and the Michelin Guide listed it as Recommended in 2026. The counter room runs lunch and dinner service.

A Paris-trained chef turns to Japanese cooking

Yuki Noda was born in Shizuoka in 1983 and trained in Paris, including at Taillevent, before opening the French-leaning kiki harajuku in 2011. He closed it in 2023 and opened Noda after further training at Shigeyoshi. His reference point is Dub music, where existing elements are rebuilt without losing their essence. He applies the same logic to traditional Japanese food.

Regional dishes, seasonal produce

The idea is a seasonal Japanese kitchen that moves from Hokkaido to Okinawa. A recent mackerel simmered in nukamiso, from Kokura in Fukuoka, uses a rice-bran bed handed down from the chef's grandmother and comes with artichoke. Another dish adapts pima-ka from Chichijima, with morning-caught isaki, island chili, watermelon and passion fruit, plus cinnamon basil shaved ice. Gault&Millau gave Noda 16 points in 2026.

Desserts and set menus

Sweets follow the same map. Kagoshima karukan, a steamed yam cake, arrives with salt from Minamisatsuma and yam ice cream. The menu is organized as a lunch course, a dinner course, a seasonal dinner and a tasting menu.