If there’s one thing New York City is known for, it’s its diverse and delicious culinary scene. Nicknamed America’s “melting pot,” New York is home to over 400 MICHELIN restaurants. With the MICHELIN Guide New York 2023 ceremony, this number has become even larger.
With twelve new stars (8 One Stars, 2 Two Stars, 2 Green Stars), New York City’s newest star class is full of delicious dishes. At the newly crowned Two Star Odo (it’s a promotion of One Star), guests can expect an intimate kaiseki menu from none other than Chef Hiroki Odo. New One Stars, meanwhile, offers everything from French techniques with Asian flavors (think braised black sea bass with shiitake chutney at Essential by Christophe) to a personalized menu with traditional Korean ingredients (like Miyazaki beef and Niman Ranch pork). in Meju); while the two new Green Stars (Dirt Candy and Family Meal at Blue Hill) incorporate vegetable-focused dishes, meat-free supply chains and sustainability education into their cuisine.
Regardless of awards or accolades, one thing remains the same: delicious and even more imaginative bites await you. Bon appetit!
New two stars
odo
Cuisine: Japanese
A tranquil atmosphere awaits knowledgeable guests at this secluded counter, screened off from the cocktail bar in front to promote an atmosphere of intimacy. The service, like the ambience, is warm but unobtrusive, allowing you to concentrate on the unique kaiseki menu. Under the steady hand of eponymous chef Hiroki Odo, the cuisine skillfully combines tradition and creative personal touches for a meal that is anything but stuffy. The flavors are both vibrant and precise, with a depth and purity that testify to superbly selected ingredients and careful preparation. From a hearty broth of impeccably cooked tilefish flavored with locally grown yuzu to succulent homemade soba noodles with deliciously rich salmon roe, this is cuisine to remember.
Cody Rasmussen/odo
Sushi Noz
Cuisine: Japanese
There is a certain energy that flows through this sacred space, where every detail recreates an intimate Japanese sanctuary. Some of the tools alone are wonders, and Chef Nozomu Abe is a careful and dedicated craftsman. When booking, pay attention to its dates and time slots.
Start with cooked dishes like pearl sea bass with fresh ponzu dip and thin pieces of melt-in-your-mouth ice fish. Miso soup is the perfect backdrop for silky-smooth eel “noodles” with salted egg yolk and crispy bits of tofu, while sushi tastes jewel-like. True to Japanese hospitality, the kimono-clad staff and the chef himself bid farewell to guests with gratitude.
Hannah Wyatt/Sushi Noz
New One Stars
boom
Cuisine: Contemporary
bōm, a spacious and modern marble counter behind sister restaurant Oiji Mi, showcases modern Korean dishes. This team has it down to the last detail, with elegant service and well-prepared dishes. Of course there’s premium beef from tenderloin and Wagyu short rib to dry aged ribeye, but there’s so much more here than just meat. The dishes are characterized by a dense narrative and the presentations are breathtaking. Expect impeccable ingredients, like the Gamtae with sweet bluefin tuna and delicate cubes of Hudson Valley foie gras. Then a bite of baesuk with baerii caviar, jujube and tofu delivers a palette of flavors. Two perfectly steamed slices of abalone resting over Bhutanese red rice are tender, rich and flavorful.
Christian Harder/born
Essential by Christophe
Cuisine: French contemporary cuisine
Walk past the heavy iron doors to this modern restaurant, located at the foot of a classic townhouse. Supple leather, brass accents and various beige tones characterize the modern, elegant space, which features a lively bar and an inviting dining room.
Chef Christophe Bellanca’s dishes reflect a simple elegance expressed by plump white asparagus atop a fragrant bergamot-flavored cream, a refreshing herb vinaigrette and paper-thin slices of watermelon radish. French technique is paired with Asian flavors in a dish of three blue shrimp with genmaicha tuille, and braised black sea bass with shiitake chutney, razor clams and a turmeric emulsion is unforgettable. For a light finish, the orange soufflé is bright and fragrant, especially when served with green cardamom ice cream.
Liz Clayman/Essential by Christophe
Joji
Cuisine: Japanese
A posh spot at the foot of the gleaming and impressive One Vanderbilt, Jōji has big expectations (and prices to match), but this omakase spot, where tradition reigns but never feels stuffy, rises to the challenge. Three chefs – Xiao Lin, Wayne Cheng and George Ruan – who cut their teeth at Masa. Jōji has big expectations (and prices to match), but this omakase spot, where tradition reigns but never feels boring, rises to the challenge. From the selection of fish (mostly sourced from Toyosu Market) to the variety of dishes, a meal here hits all the right notes. It all starts with appetizers reminiscent of Japanese cuisine, followed by nigiri sushi with a mix of Koshihikari and Nanatsuboshi rice, plenty of vinegar to bring out the flavor of the fish. Some courses have already become classics, including a hand roll covered in creamy uni petals and the elegant Ikura.
Photo: Courtesy of Joji
Meju
Cuisine: Korean
Tucked behind a banchan shop in Long Island City, this chef’s counter is as much a classroom as it is a restaurant. Chef Hooni Kim is a worthy leader as he crafts a deeply personal menu using traditional Korean ingredients that he has wildly fermented and aged over the past decade. Dazzling versions of doenjang, gochujang, ganjang and ssamjang shine with silky tofu, fried pancakes, Miyazaki beef and Niman ranch pork. He brings the room together and impresses with carefully coordinated dishes that appear strikingly minimalist. The details are impressive and many of the service pieces are handcrafted from Korean clay. An inconspicuous bowl of rice with kimchi is a tribute to his mentor. It’s a poignant finale that looks rather ordinary but has a lasting impact.
Diane Kang/Meju
Yuu Restaurant
Cuisine: French contemporary cuisine
From the alluring dark color palette and oversized floral arrangements to the balletic rhythm of the open kitchen, Yuu Restaurant offers drama, albeit in an extremely elegant way. Chef Yuu Shimano creates dishes that are classically French but seen through the eyes of Japanese omotenashi. Guests are treated to around 20 courses, including decadent bites like toasted brioche, made in-house by pastry chef Masaki Takahashi, topped with foie gras and a tender piece of binchotan-fried wagyu. Be surprised when the chef brings out the yet-to-be-baked pastry filled with aged duck, spinach and goose liver. High season Yubari melon foam spooned over vanilla ice cream with white port jelly and a Pernod melon ice cream smells eerie.
Photo: Courtesy of Restaurant Yuu
Shmone
Cuisine: Israeli
This small, elegant space punches above its weight with stunning neo-Levantine cuisine. Many cuisines pride themselves on using fresh ingredients, but Shmoné takes this philosophy to another level, creating a new menu daily (though some dishes remain). Until the dessert, where grilled figs on Chantilly cream come to the table, everything is cooked on the grill. Dishes aren’t repetitive but are certainly memorable, like thin slices of hamachi or flatiron that slide Wagyu off the spit at the table, boasting of their smoky tenderness. The flavors are impressively balanced, making for a focused meal that’s surprisingly approachable and humble. There is a festive atmosphere inside – take a seat at the counter and enjoy the view of the bar and open kitchen.
Max Flatow/Shmoné
Sushi Ichimura
Cuisine: Japanese
Chef Eiji Ichimura is a well-known name among true sushi enthusiasts. His career in the city has spanned two decades, and his commitment to Edomae-style omakase has shaped this city’s sushi sensibilities. Now he finds himself in Tribeca behind a 10-seat counter made of beautiful cedar wood. In some ways, there are no surprises: He works meticulously and at his own pace, cutting into pieces the fish flown in from Japan three times a week. His rice is defined and generally warm, and his uni and caviar sandwich and double- and triple-layered tuna nigiri are still signatures. Only one thing: the price is high, but this does not bother his regular customers, of which there are many. But regular or not, he treats everyone like a guest in his home.
Evan Sung/Sushi Ichimura
Torrisi
Cuisine: Contemporary
Perfection is in the details at Torrisi, where waiters are crisply dressed in tuxedos and tables are draped with ironed linens, but the lively warmth is as enchanting as the good looks. Located in the heritage-listed Puck Building, this highly imaginative restaurant expertly combines the creative with the familiar. Nothing feels copied or contrived, and while some of the dishes may seem familiar, they have all been reinterpreted with great panache. The team serves enthusiastic guests who enjoy dishes like escarole and endive salad and chicken stracciatella soup with picture-perfect chicken broth, fluffy egg and savory meatballs. It’s the boule, baked, finished on the grill and filled with gorgeous mussels, that’s pure aromatic pleasure.
Evan Sung/Torrisi
New green stars
Dirty candy
Cuisine: Vegetarian
As one of two new Green Star restaurants in New York, we wanted to hear directly from the team about their sustainable practices: “As a vegetarian restaurant, we support a meat-free supply chain and help change the way guests think about vegetables. From local and seasonal produce to purchasing dairy products from a group of local small farmers, we reduce our carbon footprint and support our local suppliers because while our global impact is important, our local impact is crucial. The treatment of our employees is of the utmost importance. Our wine list celebrates women winemakers who produce biodynamic wines.”
Evan Sung/Dirty Candy
Family dinner at Blue Hill
Cuisine: American
As one of two new Green Star restaurants in New York, we wanted to hear directly from the team about their sustainable practices: “Our menu is plant-based, combining grains, legumes and dairy, with meat and fish playing a supporting role.” This Team maintains close relationships with several farmers in our immediate region and beyond, asking what each farmer is excited about but is not successfully selling to the market or to other restaurants. We believe that a staff trained in sustainability will make conscious decisions both personally and professionally in their future beyond Blue Hill.”
Elena Wolfe/Blue Hill
Previous Three stars
Eleven Madison Park
Cuisine: Vegan
Le Bernadin
Cuisine: Seafood
Masa
Cuisine: Japanese
Per se
Cuisine: Contemporary
Previous Two stars
Al Coro
Cuisine: Italian
Aquavit
Cuisine: Scandinavian
Aska
Cuisine: Scandinavian
Atera
Cuisine: Contemporary
Blue Hill at Stone Barns
Cuisine: American
Daniel
Cuisine: French
Gabriel Kreuther
Cuisine: Contemporary
Jean Georges
Cuisine: Contemporary
Jungsik
Cuisine: Korean
The modern one
Cuisine: Contemporary
saga
Cuisine: Contemporary
Previous One Stars
63Clinton
Cuisine: Contemporary
Casa Mono
Cuisine: Spanish
Caviar Russian
Cuisine: Contemporary
Clover Hill
Cuisine: Contemporary
Cote
Cuisine: Korean
Crown shyness
Cuisine: Contemporary
Dirty candy
Cuisine: Vegetarian
Estela
Cuisine: Contemporary
Family dinner at Blue Hill
Cuisine: American
The Four Horsemen
Cuisine: American
Francie
Cuisine: Contemporary
Frevo
Cuisine: Contemporary
Gramercy Tavern
Cuisine: Contemporary
Hirohisa
Cuisine: Japanese
Icca
Cuisine: Japanese
Jeju Noodle Bar
Cuisine: Korean
Joomak Banjum
Cuisine: Asian
Yay
Cuisine: Korean
Kochi
Cuisine: Korean
Kosaka
Cuisine: Japanese
L’Abeille
Cuisine: French
Le Coucou
Cuisine: French
Le Jardinier New York
Cuisine: French
Le pavilion
Cuisine: Contemporary
Mari
Cuisine: Korean
The Musket Room
Cuisine: Contemporary
Noda
Cuisine: Japanese
No. 17
Cuisine: Sushi
Oiji Mi
Cuisine: Korean
A white street
Cuisine: Contemporary
Oxalis
Cuisine: Contemporary
Oxomoco
Cuisine: Mexican
Red paper clip
Cuisine: Contemporary
Rezdora
Cuisine: Italian
Semma
Cuisine: Indian
Shion 69 Leonard Street
Cuisine: Japanese
Sushi Amane
Cuisine: Japanese
Sushi Nakazawa
Cuisine: Japanese
Sushi Yasuda
Cuisine: Japanese
Tempura Matsui
Cuisine: Japanese
Torien
Cuisine: Japanese
Tsukimi
Cuisine: Japanese
Tuome
Cuisine: Fusion
sacristy
Cuisine: Contemporary
Yoshino
Cuisine: Japanese
Previous Green Stars
Blue Hill at Stone Barns
Cuisine: American
Hero image: Cody Rasmussen/odo
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MICHELIN Guide