From long-standing institutions to exciting newcomers, this guide features all Three Michelin Star restaurants in Asia that have earned the honour, showcasing the finest culinary experiences Asia has to offer.

Three Michelin stars represent the highest level of recognition in the culinary world, reserved for restaurants that deliver a truly exceptional dining experience. Asia’s three-Michelin-starred establishments embody this standard, offering a compelling combination of tradition, innovation, and expertise. With Thailand’s Sorn recently earning its place among this distinguished circle, here is a definitive guide to explore every three-Michelin-star restaurant in Asia.

A Region-by-Region Guide to Asia’s Three-Michelin-Starred Restaurants

Thailand 

Sorn
Cuisine: Southern Thai
Chef-Owner Supaksorn Jongsiri brings the food culture of Southern Thailand to life with a menu that combines tradition and modern techniques. The dishes are thoughtfully paced, highlighting ingredients like Tapi River prawns, Phuket lobster, and Andaman squid, all prepared with precision and care. While securing a reservation can be challenging, the experience is meticulously crafted and highly rewarding.
For more information, check out Sorn’s official website. 

Singapore 

Zén
Cuisine: European Contemporary
Housed in a restored 1926 shophouse, Zén is the third Asian venture of celebrated chef Björn Frantzén. The dining experience begins on the first floor with an aperitif and amuse-bouche, before progressing to the second floor for an eight-course tasting menu. The neo-Nordic menu, heavily influenced by seafood and Japanese elements, occasionally features fermented ingredients, reflecting the culinary traditions of both Sweden and Japan. Thoughtful and attentive service further enhances the refined yet welcoming atmosphere.
For more information, check out Zen’s official website. 

Odette
Cuisine: French Contemporary
Nestled within The National Gallery, Odette is a jewel of Singapore’s dining scene. Chef Julien Royer and his accomplished team create dishes that highlight luxury ingredients of exceptional quality. Thoughtful combinations, precise techniques, and elegant plating ensure a meal that is both sophisticated and memorable. The understated dining room, paired with polished and attentive service, perfectly complements the culinary experience.
For more information, check out Odette’s official website. 

Les Amis
Cuisine: French
Renowned for its sophistication and elegance, Les Amis has been a standout in Singapore’s fine dining scene for decades. The prix-fixe menus feature modern French classics with occasional Asian influences, emphasising simple ingredient combinations and precise seasoning to highlight natural flavours. For a more personal experience, consider booking the chef’s table, where the dynamics of the kitchen are on full display.
For more information, check out Les Amis official website. 

Macau

Jade Dragon 
Cuisine: Cantonese
Jade Dragon offers a luxurious dining experience, with its opulent decor featuring Chinese art, ebony, crystal, jade, gold, and silver creating an atmosphere that complements the cuisine. The head chef blends a deep respect for Cantonese traditions with modern techniques and globally sourced ingredients, delivering dishes that are both authentic and innovative. Highlights include double-boiled tonic soups infused with herbal medicine and seasonal specialities like roasted prime rib with chilli.
For more information, check out Jade Dragon’s official website. 

Robuchon au Dôme
Cuisine: French Contemporary
Perched on the 43rd floor of the Grand Lisboa Hotel, Robuchon au Dôme offers beautiful views alongside its renowned contemporary French cuisine. Guests can choose between 7 or 10 course degustation menus for dinner or opt for curated sets at lunch. Each dish is intricately prepared, beautifully presented, and rich in flavour, while the dessert trolley provides a memorable conclusion. The restaurant also features one of Asia’s most impressive wine lists, making it a favourite among fine dining enthusiasts.
For more information, check out the Robuchon au Dôme official website. 

Taiwan 

Taipei 

Taïrroir 
Cuisine: Taiwanese Contemporary
A blend of “Taiwan” and “Terroir” in French, Taïrror is Chef Kai’s tribute to his home island. Drawing on two decades of experience in Taiwanese and French cuisines, he produces a menu that reimagines local food culture through Western techniques. Seasonal ingredients sourced from local producers take centre stage in cleverly named dishes that playfully reference idioms. The desserts, featuring Taiwanese teas and fruits, showcase the island’s flavours and refined creativity.
For more information, check out Taïrror’s official website. 

Le Palais 
Cuisine: Cantonese
Located on the 17th floor of the Palais de Chine Hotel, Le Palais offers refined Cantonese cuisine under the guidance of a Hong Kong chef skilled in the culinary traditions of the region. Signature dishes, such as crispy Cantonese-style roast duck, Peking duck, and white gourd stuffed with shrimp and crabmeat, remain exceptional – be sure to pre-order these specialties to secure your selection. The dim sum menu also impresses, with highlights like Chinese spinach and salted egg dumplings wrapped in delicate translucent skins.
For more information, check out the Le Palais official website. 

Taichung

JL Studio 
Cuisine: Singaporean, Contemporary
Named after its founder, Singaporean Chef Jimmy Lim, JL Studio redefines his culinary heritage through a contemporary lens. The single evening set menu, Experience, pays homage to Singaporean classics with innovative creations that balance sophistication and surprise. Dishes such as satay and chilli crab are reinvented with playful textures and unexpected forms, offering a fresh perspective on familiar flavours. Lim’s meticulous approach ensures a dining experience that is deeply personal.
For more information, check out the JL Studio official website. 

China 

Shanghai 

Ultraviolet by Paul Pairet
Cuisine: Innovative, Multi-Sensory
Ultraviolet offers a one-of-a-kind multi-sensory dining experience created by Chef Paul Pairet. This secretive concept takes 10 guests on a 20-course culinary journey that combines innovative dishes with carefully orchestrated lights, sounds, and scents. Each course reflects Pairet’s “avant-garde figurative” approach, balancing modern creativity with the essence of simplicity. Guests are guided to the undisclosed location from Mr & Mrs Bund, where the evening unfolds as a communal exploration of taste and exploration.
For more information, check out Ultraviolet’s official website. 

Taian Table 
Cuisine: Contemporary / Fusion
Since opening in 2016, Taian Table has become a cornerstone of Shanghai’s dining scene. Founded by Chef Stefan Stiller, the restaurant features an intimate counter-style layout where guests can watch the chefs in action. The 10- or 12-course set menu evolves every few weeks, showcasing innovative dishes that blend German culinary traditions with Asian flavours, such as kimchi and curry. Each dish is carefully presented to highlight layers of taste and texture, making every visit a unique experience.
For more information, check out Taian Table’s official website. 

Beijing 

Xin Rong Ji (Xinyuan South Road) 
Cuisine: Taizhou
The flagship of the Xin Rong Ji chain, this location features an elegant yet relaxed dining space with modern Chinese decor. The menu highlights Taizhou cuisine, with a focus on seafood from the East China Sea. Unique to this branch is the 28-day-old baby Peking duck, which must be pre-ordered. Other standout dishes include the duck stew with fish maw and taro, where the taro is exceptionally tender.
For more information, check out the Xin Rong Ji official website. 

Chao Shang Chao (Chaoyang)
Cuisine: Chao Zhou
At Chao Shang Chao, diners are greeted with a striking hallway lined with premium dried fish maws, setting the tone for the upscale experience that follows. Chef Cheung, with extensive experience in Hong Kong and Shanghai, brings a fresh perspective to Chaozhou cuisine, creating refined dishes such as braised eel wrapped in lotus leaf with dried tangerine peel and plum sauce. The restaurant also offers an extensive wine list, complemented by a diverse selection of teas to enhance the dining experience.

Japan 

Tokyo 

Kanda
Cuisine: Japanese
Hiroyuki Kanda’s kappo-style restaurant is a celebration of Japanese culinary talent, where beauty, craftsmanship, and emotion are at the heart of the dining experience. Inspired by the Japanese tea ceremony, Kanda offers an intimate setting where guests sit close to the kitchen, immersing themselves in the essence of Japanese hospitality. The dishes merge tradition and creativity, offering subtle surprises throughout the meal. The polished interior designed in collaboration with contemporary artist Hiroshi Sugimoto, seamlessly combines classic elegance with modern sensibility

Azabu Kadowaki 
Cuisine: Japanese
At Azabu Kadowaki, Chef Toshiya Kadowaki’s philosophy centres on bringing joy to his guests through free-flowing creativity. Guided by the belief that the customer is the teachers, Kadowaki produces dishes that reflect his dedication to making people happy. His signature truffle rice exemplifies this approach, mixing Western ingredients with Japanese techniques to create a dish that has become synonymous with the restaurant.
For more information, check out the Azabu Kadowaki official website. 

Kohaku 
Cuisine: Japanese
Chef Koji Koizumi’s Kohaku offers Japanese cuisine infused with creativity and a modern sensibility. Refusing to be bound by tradition, Koizumi incorporates ingredients like caviar and truffles to enhance the impact of his dishes. Signature touches, such as pairing tsukuri with jellied bonito stock and bitter orange instead of soy sauce, showcase his innovative approach.
For more information, check out Kohaku’s official website. 

SÉZANNE
Cuisine: French, Contemporary
Chef Daniel Calvert’s prix fixe menus at SÉZANNE reflect his global culinary journey. Drawing inspiration from his experiences in London, New York, Paris, and Hong Kong, his dishes seamlessly blend French ingredients, such as foie gras an vin jaune, with Japanese elements like soy sauce and sake lees. Creating a unique and borderless cuisine, chef Calvert is guided by his philosophy that “the key to success is consistency,” and fine-tunes every dish with precision and care.
For more information, check out SÉZANNE’s official website. 

Harutaka 
Cuisine: Sushi
Chef Harutaka Takahashi’s journey to sushi expertise began with training at the renowned Sukiyabashi Jiro. Each piece of sushi reflects Takahasi’s dedication to precision, and rhythm, building towards a moment of sweetness, sourness, and temperature.

L’OSIER
Cuisine: French, Contemporary French
Named after the willow trees that once symbolised Gina, L’OSIER has been a landmark of French cuisine in Tokyo for over half a century. Guests are welcomed by glass artwork of a willow tree, a nod to the restaurant’s origins. Under the leadership of Chef Olivier Chaignon, L’OSIER continues to innovate, blending classic French techniques with carefully sourced Japanese ingredients.
For more information, check out the L’OSIER official website. 

Kagurazaka Ishikawa
Cuisine: Japanese
Chef Hideki Ishikawa approaches his craft with a mindset of lifelong learning, supported by a dedicated team of apprentices. Regular visits to producing regions ensure he sources only the finest ingredients, which he showcases in dishes that focus on no more than two components. Through his subtle techniques and elegant simplicity, Ishikawa highlights the natural essence of his ingredients, offering a dining experience that celebrates the bounty of nature and the core principles of Japanese cuisine.
For more information, check out Kagurazaka Ishikawa’s official website. 

RyuGin 
Cuisine: Japanese
Located near the Imperial Palace, RyuGin is a celebration of Japanese cuisine and spirituality, led by Chef Seiji Yamamoto. With the Japanese flag proudly displayed on his shirt, Yamamoto honours the nation’s ingredients while redefining traditions. Guided by the meaning of ryori -‘discernment’ and ‘measurement’ – he produces dishes that are both thoughtful and grounded with a blend of science and cultural respect.
For more information, check out RyuGin’s official website. 

L’Effervescence 
Cuisine: French, Contemporary
Chef Sinobu Namae’s philosophy at L’Effervescence centres on the deep connection between nature and people. Driven by curiosity and respect for his ingredients, Namae personally explores the ocean, hills, and fields, forging relationships with producers whose names are proudly listed on his menu. Dishes like Artisanal Vegetables highlight the essence of the earth, while Forest to Ocean captures the natural cycles of land and sea. Each creation reflects knowledge gained through his journeys, bringing a sense of place and story to the table.
For more information, check out the L’Effervescence official website. 

Joël Robuchon 
Cuisine: French, Contemporary
Joël Robuchon’s eponymous restaurant in Tokyo represents the pinnacle of the late chef’s culinary philosophy. Signature dishes like Le Caviar Imperial showcase meticulous attention to detail. At the helm is Chef Kenichiro Sekiya, a Meilleurs Ouvriers de France (MOF) recipient, who continues to honour Robuchon’s legacy while introducing new dishes inspired by his mentor’s teachings.
For more information, check out Joël Robuchon’s official website. 

Quintessence 
Cuisine: French, Contemporary
Chef Shuzo Kishida’s philosophy at Quintessence revolves around three essential elements: ingredients, process, and seasoning. Constantly refining his techniques and evolving his sensibility, Kishida designs new recipes each season driven by his dedication for creation. Kishida is also committed to nurturing the next generation of chefs, further shaping the future of French cuisine.
For more information, check out the Quintessence official website. 

Sazenka 
Cuisine: Chinese
Chef Tomoya Kawada bridges the traditions of Japanese and Chinese cuisine at Sazenka, combining the “water” of Japanese culinary philosophy with the “fire” of Chinese techniques. His signature green pheasant soup, enriched with Jinhua ham, echoes the depth of Japanese soup dishes, while dishes like pigeon are prepared with a blend of approaches – its breast smoked over straw and grilled over charcoal in Japanese style and its thigh cooked using bold Chinese methods. This concept of wakon-kansai – Japanese spirit with Chinese learning – redefines Chinese cuisine with a fresh perspective.
For more information, check out Sazenka’s official website. 

Osaka 

Taian
Cuisine: Japanese
At Taian, Chef Hitoshi Takahata brings the traditional techniques he honed at ryotei to a modern counter-style kappo. His omakase menu offers a unique twist by allowing guests to choose their grilled items, such as spareribs prepared with soy sauce, honey, and red wine – a refined take on a Japanese classic. The restaurant is a family affair, with calligraphy by Takahata’s father, artwork by his daughter, and the proprietress ensuring warm and attentive service.
For more information, check out Taian’s official website. 

HAJIME
Cuisine: Innovative
HAJIME is a restaurant that focuses on the connection between innovation and nature. The dining room features a striking artwork of a planet, symbolising Chef Hajime Yoneda’s theme of “Dialogue with Earth.” Growing up surrounded by natural beauty shaped Yoneda’s worldview, which is reflected in the dishes. With a background as a systems engineer, his approach to cuisine is meticulous and detail-oriented, resulting in recipes that are both precise and inspired by the natural world.
For more information, check out HAJIME’s official website. 

Kashiwaya Osaka Senriyama 
Cuisine: Japanese
Kashiwaya takes its name from a ryokan inn once run by Chef Hideaki Matsuo’s ancestor. Deeply rooted in Japanese culture and the traditions of the tea ceremony, Matsuo inherited the restaurant as a family legacy. The menu pays tribute to ancient seasonal festivals and events, while incorporating creative elements that look to the future of Japanese cuisine. The restaurant also holds a Michelin Green Star for its partnership with a marine research institute, working to enhance the quality and sustainability of farm-raised fish.
For more information, check out Kashiwaya Osaka Senriyama ‘s official website. 

Kyoto 

Hyotei 
Cuisine: Japanese
With a history spanning over 450 years, Hyotei began as a teahouse on the approach to Nanzen-ji Temple and preserves its traditional character. Eiichi Takahashi introduced soup made with dried tuna instead of dried bonito, while current owner-chef Yoshihiro Takahashi developed tomato soy sauce to accompany sashimi of Akashi sea bream. This balance of tradition and gradual evolution defines Hyotei’s enduring appeal.
For more information, check out Hyotei’s official website. 

Kikunoi Honten
Cuisine: Japanese
Kikunoi Honten excuses an atmosphere of elegance and tradition, reflected in its serene garden and refined ceremonial space. Chef Yoshihiro Murata embodies the philosophy of kirei sabi – cheerful beauty within a classic form – by blending timeless practices with newfound creative methods. Murata describes the traditional Japanese restaurant as an “art gallery of the Japanese aesthetic” that is captured through the dishes that exemplify Kyoto’s simplicity.
For more information, check out Kikunoi Honten’s official website. 

Isshisoden Nakamura
Cuisine: Japanese
Isshisoden Nakamura traces its origins to a fish-hauling business that transported fish from Wakasa to Kyoto. For sixth-generation owner-chef Motokazu Nakamura, the name represents a philosophy of treasuring every encounter. Signature dishes include shiromiso zoni, where miso dissolved solely in water, and soup made from the remains of sweet-grilled tilefish, ensuring no flavour is wasted.
For more information, check out the Isshisoden Nakamura official website. 

Mizai
Cuisine: Japanese
The name Mizai, meaning “not there yet,” embodies a spirit of continuous improvement. At this intimate restaurant, all guests are served simultaneously, encouraging a shared dining experience. Signature elements include freshly steamed rice, scorched to symbolise gratitude for Japan’s natural bounty, and matcha prepared with holy water from Yasaka Shrine.
For more information, check out Mizai’s official website. 

Gion Sasaki
Cuisine: Japanese
At Gion Sasaki, collaboration is key to creation. Under the guidance of Chef Hiroshi Sasaki, younger team members are encouraged to contribute ideas, sparking a dialogue that combines fresh perspectives with the chef’s extensive experiences. The central grill, a focal point of the restaurant, serves as a reminder of cooking’s origins and simplicity.
For more information, check out the Gion Sasaki official website. 

Hong Kong 

Ta Vie 
Cuisine: Innovative, French
Chef Hideaki Sato’s philosophy of “pure, simple, and seasonal” defines the approach at Ta Vie. Using premium ingredients, primarily sourced from his native Japan, Sato creates innovative dishes that showcase his experimental take on flavour combinations. The tasting menu evolves with the seasons, offering highlights like house-made sourdough, and cultured butter. The thoughtfully curated wine list, featuring Asian vintages and sake, adds depth to the dining experience, making it truly memorable.
For more information, check out Ta Vie’s official website. 

Caprice
Cuisine: French Contemporary
Located in the Four Seasons Hotel, Caprice is one of Hong Kong’s most elegant dining destinations, offering breathtaking views of the harbour. The menu at this three-Michelin-star restaurant focuses on high-caliber French cuisine, prepared with premium ingredients and exceptional techniques, resulting in a perfectly balanced flavours. Only prix-fixe menus are available with four- or five-course options at lunch, and two seven-course options at dinner. The wine list is extensive, and the impressive cheese selections add an extra touch to the experience.
For more information, check out Caprice’s official website. 

8 1/2 Otto e Mezzo – Bombana
Cuisine: Italian
Named after Federico Fellini’s classic film, 8 1/2 Otto e Mezzo – Bombana reflects Chef Umberto Bombana’s love for Italian culture and cuisine. The menu is filled with Italian classics prepared with premium ingredients, allowing their natural flavours to shine. House-made pasta is a standout, and the seasonal dishes are worth exploring. With warm and professional service, the restaurants offers a dining experience that captures the essence of Italian hospitality.
For more information, check out 8 1/2 Otto e Mezzo – Bombana’s official website. 

Forum
Cuisine: Cantonese
Renowned as the home of the iconic Ah Yat braised abalone, Forum continues to draw food lovers from around the world. Co-founded by the late Chef Yeung Koon-yat, known as the “abalone king,” the restaurant maintains its reputation for this signature dish, celebrated for its tender texture and rich flavour. Other highlights include pan-seared leopard coral grouper fillet and baked stuffed crab shell. The extensive wine list features selections from boutique wineries, complementing the refined Cantonese menu.
For more information, check out Forum’s official website. 

L’Atelier de Joël Robuchon 
Cuisine: French Contemporary
Joël Robuchon’s global “atelier” concept has become synonymous with contemporary French fine dining, and the Hong Kong branch is no exception. The striking red and black decor, paired with a long counter offering a close view of the kitchen, sets the stage for a dining experience defined by precision and finesse. The menu showcases globally sourced, premium ingredients, paired with classic techniques that highlight their natural flavours.
For more information, check out L’Atelier de Joël Robuchon’s official website. 

T’ang Court 
Cuisine: Cantonese
T’ang Court has been a cornerstone of Hong Kong’s dining scene for over three decades, offering comfort and elegance with its plush furnishings, beautifully set tables, and Chinese art. Standout offerings include Peking duck, and baked stuffed crab shell.
For more information, check out T’ang Court’s official website. 

Sushi Shikon 
Cuisine: Sushi
Led by Chef Kakinuma, Sushi Shikon brings the art of Edomae sushi from Tokyo to Hong Kong, with a focus on enhancing the depth and complexity of flavours through the careful ageing of raw fish. Unique techniques, such as ageing fish with pickled entrails to amplify umami, reflect his deep expertise. Each piece is carefully prepared to maintain its individual character without overwhelming the next. Beyond sushi, the Shimane abalone steamed in sake is a standout.
For more information, check out Sushi Shikon’s official website.