Kotaro Noda spent about twenty years cooking in Italy before taking over Faro, on the tenth floor of the Tokyo Ginza Shiseido Building, in 2018. He has held a Michelin star since 2021 and a Michelin Green Star for sustainability. The cooking is Italian read through Japanese produce: a jagaimo-potato 'spaghetti' in dashi, a black-olive-coated risotto of Ishikawa and Hokkaido beans. A lunch course is 12,000 yen (about $80); a full vegan course is offered at the same price.
The Kitchen
Executive chef Kotaro Noda began at Gualtiero Marchesi's bistro in Kobe, moved to Italy in 1999 for roughly two decades of apprenticeship, and took over Faro when Shiseido relaunched the restaurant in 2018. He has held one Michelin star since 2021 and a Michelin Green Star for sustainable cooking, awarded again in the Tokyo 2026 guide.
The signatures are vegetable-led and technique-heavy: the jagaimo 'spaghetti', crisp-fried Japanese potato tendrils served in a dashi or koji broth, and a risotto coated in black-olive powder, built on black beans from Ishikawa, chestnut beans from Hokkaido and red kidney beans. A full vegan course runs alongside the standard menu, an unusual commitment at this level.
A lunch course is 12,000 yen, and the dedicated vegan course is offered at the same price; a three-glass wine pairing starts around 3,000 yen.
The Room
Faro occupies the top floor of the Shiseido building in Ginza 8-chome, a roughly 28-seat room with Ginza light pouring in and a calm, modern fit-out. Service is formal but unstuffy, and dress is smart. Reservations are taken online only; the room is small enough that lunch and dinner both book out well ahead.
Best for Impressing a Client
Book it to impress a client because the Ginza-rooftop address and twin Michelin distinctions carry weight, the vegetable-driven menu reads as considered rather than flashy, and the full vegan option means no guest is left out. Reserve online well ahead, take the lunch course if the meeting is daytime, and let the kitchen pace a menu that already tells a clear story.
Not for
Skip it if you want a classic sushi or kaiseki night — Faro is contemporary Italian built on Japanese vegetables, with a full vegan menu rather than a fish counter.
Frequently Asked Questions
Does Faro Ginza have a Michelin star?
Yes — Faro holds one Michelin star, first awarded in 2021 and retained through the MICHELIN Guide Tokyo 2026, plus a Michelin Green Star for sustainability awarded again in 2026. It is a contemporary Italian restaurant on the top floor of the Shiseido building in Ginza, led by chef Kotaro Noda. The Green Star recognises its vegetable-forward, low-waste cooking.
Where is Faro located in Ginza?
Faro is on the tenth floor of the Tokyo Ginza Shiseido Building at 8-8-3 Ginza, Chuo-ku, about a seven-minute walk from Ginza Station and five minutes from Shimbashi. It is a top-floor room with Ginza views, seating roughly 28. Reservations are taken online only, and the small room books out well in advance.
How much is the course menu at Faro?
A lunch course at Faro is 12,000 yen, about $80, and a dedicated full vegan course is offered at the same price; a three-glass wine pairing starts around 3,000 yen. Dinner courses run higher. As prices change seasonally, confirm the current menu when you book online, which is the only way to reserve.
Is Faro Tokyo vegan-friendly?
Yes — unusually for a Michelin-starred Italian kitchen, Faro offers a complete vegan tasting course at 12,000 yen, not just a few adapted dishes. Chef Kotaro Noda's cooking is strongly vegetable-driven, which is part of why the restaurant holds a Michelin Green Star. Note it when you book so the kitchen can prepare the vegan menu.
What should I expect on the menu at Faro?
Expect contemporary Italian cooking built on Japanese produce, anchored by signatures such as the jagaimo 'spaghetti' of crisp potato in dashi and a black-olive-coated bean risotto. The menu is vegetable-forward and seasonal, with a full vegan course available. Pair it with the wine flight and treat it as a considered, several-hour meal rather than a quick lunch.
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