Tokyo’s Manoir wins big
Manoir landed a Michelin Star in the 2026 Tokyo Guide and also took the Guide’s Sommelier Award after a leadership reset and a redefined culinary vision. That double recognition marks Manoir as a breakout in Tokyo’s evolving fine‑dining scene. (metropolisjapan.com)
The MICHELIN Guide unveiled its Tokyo 2026 selections on Sept. 25, 2025, with the printed guide published on Sept. 30, 2025. (guide.michelin.com)) Manoir’s front‑of‑house is led by owner‑sommelier Tsuyoshi Nakamura (中村豪志), who opened the Hiroo restaurant in 2011 and lists long stints at La Bré and Le Bourguignon on his CV. (manoir-tokyo.com)) Nakamura operates a Hokkaido processing arm called “Manoir Labo” that handles capture-to‑butchery for game such as deer and boar, supplying the Tokyo kitchen with very short‑turnaround venison. (prtimes.jp)) The kitchen saw a leadership reset in 2024 with chef Hayashi Hiroyoshi (林 弘善) installed as head chef after roles at Le Sputnik and other Tokyo venues, and the menu pivot emphasizes seasonal gibier, fermentation and salt‑pickling techniques. (prtimes.jp)) Staff publicly framed the 2024 reopening as a one‑year push to target top‑tier recognition, pairing the chef change with stepped‑up service training and tighter sourcing systems. (guide.michelin.com)) Manoir remains an intimate room: PR materials list 10 table seats plus a 4‑seat counter, and the restaurant’s Hiroo address is 1‑10‑6 Hiroo, Shibuya‑ku, Tokyo. (prtimes.jp)) Michelin’s Sommelier Award — the prize that highlighted Manoir’s service — is given for outstanding wine knowledge and pairing skill, a fit with Nakamura’s practice of direct importation from Burgundy and Champagne and bespoke wine selections for guests. (diningandcooking.com))
