MICHELIN Guide Ceremony 6 minutes 07 November 2023

All the 2023 New York MICHELIN Guide Stars

The city that never sleeps is getting brighter with 8 new One Stars, 2 new Two Stars, and 2 Green Stars.

One MICHELIN Star Editor's Pick Michelin Star Revelation

New York City by The MICHELIN Guide

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If there's one thing New York City is known for, it's the diverse and delicious culinary scene. Dubbed the "Melting Pot" of America, New York is home to over 400 MICHELIN Guide restaurants. With the 2023 MICHELIN Guide New York Ceremony, that number just got even bigger.

Featuring twelve new Stars (8 One Stars, 2 Two Stars, 2 Green Stars), New York City's newest class of stars is filled with delicious dishes. At newly crowned Two Star odo (they are a promotion from One Star), diners can expect an intimate kaiseki menu from none other than chef Hiroki Odo. New One Stars, on the other hand, offer up everything from French techniques infused with Asian flavors (think braised black sea bass with shiitake chutney at Essential by Christophe) to a personal menu filled with traditional Korean ingredients (like Miyazaki beef and Niman Ranch pork at Meju); while the two new Green Stars (Dirt Candy and Family Meal at Blue Hill) incorporate vegetable-focused dishes, meat-free supply chains, and education in sustainability into their cuisine.

Regardless of accolade or distinctions, one thing remains constant—delicious and even more inventive bites await. Bon appétit!

New Two Stars

odo
Cuisine: Japanese

A serene atmosphere awaits in-the-know diners at this secluded counter, closed off from the cocktail bar in front to foster a mood of intimacy. The service, like the ambience, is warm but unobtrusive, allowing focus to fall on the singular kaiseki menu on offer. Under the assured hand of namesake Chef Hiroki Odo, the cuisine skillfully blends tradition and creative personal touches for a meal that is anything but stuffy. Flavors are both vibrant and precise, with a depth and purity that attests to superbly sourced ingredients and careful preparation. From a savory broth with impeccably cooked tilefish, lifted with locally grown yuzu, to springy house-made soba noodles with indulgently rich salmon roe, this is cooking that will linger in the memory.

Cody Rasmussen/odo

Sushi Noz
Cuisine: Japanese

There is a certain energy that courses through this sacred space, where every detail recreates an intimate Japanese refuge. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman. When booking, keep an eye out for his dates and time slots.

Commence with cooked dishes like pearly sea perch with fresh ponzu dipping sauce and slender pieces of meltingly tender ice fish. Miso soup is the perfect backdrop for silky-soft eel “noodles” with salted egg yolk and crispy tofu pieces, while sushi is jewel-like. True to Japanese hospitality, kimono-dressed staff and the chef himself see guests off with a spirit of gratitude.

Hannah Wyatt/Sushi Noz

New One Stars

bōm
Cuisine: Contemporary

bōm, a spacious and modern marble counter tucked behind sister restaurant Oiji Mi, showcases contemporary Korean fare. This team has it down to every last detail, with elegant service and well-executed dishes. Of course, there is premium beef ranging from tenderloin and Wagyu short rib to dry-aged ribeye, but there is so much more than just meat here. The dishes display a tight narration, and the presentations are stunning. Expect flawless ingredients, as in the gamtae cradling sweet bluefin tuna with delicate cubes of Hudson Valley foie gras. Then, one bite of baesuk with Baerii caviar, jujube and tofu delivers a panoply of flavors. Two perfectly steamed slices of abalone resting over Bhutanese red rice is tender, rich and tangy.

Christian Harder/bōm

Essential by Christophe
Cuisine: French Contemporary

Push past the heavy iron doors to this modern restaurant tucked at the base of a classic townhouse. Supple leather, brass touches and various shades of beige comprise the contemporary, elegant space, where a buzzy bar and a welcoming dining room await.

Chef Christophe Bellanca's dishes echo a simple elegance, evidenced by plump white asparagus on a fragrant bergamot-flavored crème with a refreshing herb vinaigrette and paper-thin slices of watermelon radish. French technique is married with Asian flavors in a dish of three blue prawns with genmaicha tuille, and braised black sea bass with shiitake chutney, razor clams and a turmeric emulsion is memorable. For a light ending, the orange soufflé is bright and fragrant, especially when served with green cardamom ice cream.

Liz Clayman/Essential by Christophe

Jōji
Cuisine: Japanese

A ritzy location at the base of the gleaming and impressive One Vanderbilt, Jōji has big expectations (and commensurate pricing) 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 commensurate pricing) but this omakase spot where tradition reigns but never feels stuffy rises to the challenge. From the selection of fish (largely sourced from Toyosu Market) to the variety of dishes, a meal here hits all the right notes. It all begins with appetizers reminiscent of Japanese cuisine, followed by nigiri sushi with a blend of Koshihikari and Nanatsuboshi rice, amply vinegared to showcase the flavor of the fish. Some courses have already become signatures, including a hand roll layered with creamy petals of uni, and the elegant ikura.

Photo: Courtesy of Joji

Meju
Cuisine: Korean

Hiding 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 guide as he builds a deeply personal menu around traditional Korean ingredients that he’s been wild fermenting and aging for the last 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 calibrated dishes that appear strikingly minimalist. Details are impressive, and many of the service pieces are handmade from Korean clay. An unassuming bowl of rice with kimchi is an homage to his mentor. It is a poignant finale that looks rather ordinary but has long-lasting impact.

Diane Kang/Meju

Restaurant Yuu
Cuisine: French Contemporary

From the seductive dark color palette and the oversized flower arrangements to the ballet-like rhythm of the open kitchen, Restaurant Yuu pours on the drama, albeit in a supremely elegant way. Chef Yuu Shimano creates dishes that are classically French, but seen through the eyes of Japanese omotenashi. Diners are treated to around 20 courses that could include decadent bites like toasted brioche, made in house by pastry chef Masaki Takahashi, topped with foie gras and a delicate cut of binchotan-seared wagyu. Expect to be dazzled if the chef brings out the still-to-be-baked pastry filled with aged duck, spinach and foie gras. Peak-season Yubari melon foam spooned over vanilla ice cream with white Port jelly and a Pernod and melon ice is hauntingly fragrant.

Photo: Courtesy of Restaurant Yuu

Shmoné
Cuisine: Israeli

This small, sleek space punches way above its weight with dazzling neo-Levantine cuisine. Many kitchens boast about using fresh ingredients, but Shmoné takes that philosophy to another level, creating a new menu daily (though some items stick around). The cooking relies on the grill all the way through to dessert, where grilled figs atop Chantilly cream have made an appearance. Dishes aren't repeated but they're certainly memorable, as in thin slices of hamachi or flatiron Wagyu slid off a skewer tableside and boasting smoky tenderness. The flavors are impressively dialed in and make for a focused meal that is surprisingly approachable and humble. The interior has a celebratory ambience—snag a seat at the counter for views of the bar and open kitchen.

Max Flatow/Shmoné

Sushi Ichimura
Cuisine: Japanese

Among real sushi enthusiasts, Chef Eiji Ichimura is a household name. His career in the city spans two decades, and his commitment to edomae-style omakase has shaped this city’s sushi sensibility. He now finds himself in Tribeca behind a 10-seat counter made from gorgeous cedar wood. In some ways, there are no surprises: He works meticulously and at his own pace, slicing fish flown in from Japan three times a week. His rice is defined and generally warm, and his uni and caviar sandwich as well as his double and triple-layer tuna nigiri are still signatures. There’s just one thing: the price is steep, but that doesn’t faze his regulars, of which there are many. But regular or not, he treats everyone like a guest of his home.

Evan Sung/Sushi Ichimura

Torrisi
Cuisine: Contemporary

There is perfection in the details at Torrisi, where waiters are crisply dressed in dinner jackets and tables are draped in pressed linens, but the buzzy warmth is as charming as the good looks. Nestled inside the landmark Puck Building, this highly imaginative restaurant expertly balances the creative and the familiar. Nothing feels copied or contrived, and while some of the dishes may seem familiar, they've all been revamped with panache. The team caters to excited diners who feast on items like the escarole and endive salad and chicken stracciatella soup with textbook chicken broth, fluffy egg and savory meatballs. It's the boule, baked, finished on the grill and filled with dreamy clams, that's pure aromatic bliss.

Evan Sung/Torrisi

New Green Stars

Dirt Candy
Cuisine: Vegetarian

As one of two new Green Star restaurants in New York, we wanted to hear from the team directly about their sustainable practices: "As a vegetarian restaurant we support a meat-free supply chain and help change the way diners think about vegetables. From ordering local and seasonal produce to purchasing dairy products from a group of local small farms, we reduce our carbon footprint and support our local suppliers because while our global impact is important, our local impact is essential. The treatment of our employees is of the utmost importance. Our wine list celebrates women winemakers producing biodynamic wines."

Evan Sung/Dirty Candy

Family Meal at Blue Hill
Cuisine: American

As one of two new Green Star restaurants in New York, we wanted to hear from the team directly about their sustainable practices: "Our menu is vegetable-forward and partnered with grains, legumes and dairy with meat and fish play a supporting role. Our team maintains close relationships with several farmers in our immediate region and beyond, asking what each farmer is excited about but is not selling successfully at the market or to other restaurants. We believe a staff educated in sustainability will make conscious decisions personally and professionally in their future beyond Blue Hill."