We've already released a few teasers of the 2022 MICHELIN Guide California, and now the full guide is here, including 18 new MICHELIN Stars. From a Korean tasting menu in San Francisco to Californian fare in Sonoma, these are the newest MICHELIN Stars in California.
Three MICHELIN Stars
Addison (San Diego)Cuisine: Contemporary/Californian
Chef William Bradley's standard-setting dining room is exceedingly ambitious and his team is cooking world-class ingredients with exceptional skill, leaving you hungry for more. The tasting menu is marked by glorious presentations and enhanced by the harmonious application of global flavors.
One MICHELIN Star
Camphor (LA)Cuisine: Contemporary/French
This popular spot hums with activity from eager diners and a bustling open kitchen. Camphor plates seriously good French fare with a sprinkle of spicing from Southeast Asia. Creative cocktails, including the refreshing Saint-Germain, complete the experience.
Caruso's (Montecito)Cuisine: Californian
The seasonal prix-fixe takes center stage along with a focus on regional products. Santa Barbara bluefin tartare, garnished with thinly sliced Taggiasca olives and dots of tofu aioli along with a creamy almond granita, takes a familiar ingredient and transforms it into something original. 2022 MICHELIN California Green Star
Citrin (LA)Cuisine: Californian
Chef Ken Takayama's cuisine sends forth signature combinations of French technique with an abundance of California's seasonal produce, focusing on updated takes on classically rooted flavors with modern, global touches.
Cyrus (Sonoma)Cuisine: Californian
Dinner here is an ebullient experience. Farm-fresh crudité to be dipped in umeboshi emulsion; Sonoma duck with turnips and hoisin; and black sesame financier with shaved plums are just a few examples of the impressive, globally accented cuisine.
Gwen (LA)Cuisine: Steakhouse
During the day, this enticingly arranged butcher shop sells humanely raised meats from local partner farms. By night, Gwen opens into a glowing dining room showcasing the same upscale cuts à la carte and on its multicourse tasting.
Hatchet Hall (LA)Cuisine: American
This is open-flame cooking, rendered with a Southern twang and seasonal focus thanks to an abundance of local product. Rolls and biscuits should not be missed, while vegetable-based items, like collard greens with smoked turkey, speak of quality ingredients and delicious balance.
Localis (Sacramento)Cuisine: Californian
Together with his tight-knit team, chef/owner Christopher Barnum-Dann brings unusual warmth to this intimate setting. His enthusiasm is instantly palpable as he happily explains his inspiration behind particular dishes and even solicits feedback.
Manzke (LA)Cuisine: Contemporary
Settle in for a ten-course tasting menu boasting a contemporary style that blends French techniques with Californian influences and Asian notes. Wolfe Ranch quail is plated over steel-cut oats and served with a round of boudin blanc with a sauce of black truffle jus and grated frozen torchon of foie gras.
Nisei (San Francisco)Cuisine: Japanese/Contemporary
"Nisei" refers to the American-born children of Japanese immigrants, which Chef David Yoshimura is; and the synthesis of that heritage forms the basis of this cuisine. Dining here is an elegant affair, but there's no risk of stuffiness—the service team is personable and an '80s power ballads playlist indicates that no one is taking things too seriously.
Osito (San Francisco)Cuisine: Contemporary
Chef Seth Stowaway puts his heart, soul and even his nickname (osito means "little bear") into this rustic, lodge-like spot where live fire cooking takes center stage. The multicourse tasting menu is served at an expansive communal table and changes with the seasons.
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Press (Napa)Cuisine: American
This modern American dining room exudes all the Wine Country vibes, and just so happens to boast the largest collection of Napa wines in the world. Chef Philip Tessier is equally inspired by the location, delivering contemporary, Californian dishes such as Kusshi oysters with whipped horseradish.
San Ho Won (San Francisco)Cuisine: Korean
This kitchen's assiduously refined technique deftly combines traditional Korean tastes with a sense of novelty, using impeccable ingredients to make for dishes of surpassing depth and purity of flavor, whether it be the humble kimchi or a rarefied cut of beef.
715 (LA)Cuisine: Japanese/Sushi
Chef Seigo Tamura came to the US from Osaka with dreams of becoming a professional basketball player. Thankfully for Los Angeles, the points he's scoring now are with diners savoring his sushi.
Ssal (San Francisco)Cuisine: Korean
Meticulously prepared seafood shows a dedication to craft, as in black cod partially dried before being grilled to achieve a skin so crunchy it can be heard from across the room. Desserts end the meal with a feather-light touch, like a sorbet of magnolia berry over green plum granita, garnished with a black sesame tuile.
Sushi Kaneyoshi (LA)Cuisine: Japanese/Sushi
Highlights here include stunning seared ocean perch tucked between a sheet of crisp nori; West Coast oyster braised in soy and served warm; and slightly smoked prawns coated in a lush egg yolk and soy sauce.
The Restaurant at Justin (Paso Robles)Cuisine: Californian
This restaurant champions local product, sourced nearby and from the property's own 150-tree orchard, edible flower fields, vegetable and herb gardens and apiary. Imagine dishes like asparagus with a soft quail egg, blood orange and duck prosciutto or artichoke tortellini with truffle and peas. 2022 MICHELIN California Green Star
Kato (LA)Cuisine: Asian/Contemporary
Chef Jonathan Yao steers the ship here, deftly drawing from his Taiwanese background to create contemporary food that is at once simple and complex. Chef Yao is unafraid of change and often tweaks the menu based on availability or just his own whim. No matter, since you're in for a consistently creative and often quirky experience.
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Hero image: Addison © Eric Wolfinger/Addison