These Are New York’s Newest Michelin Starred Restaurants

Food & Drink

It’s election night across America. And for restaurants, it was also a big night of awaiting results.

The Michelin Guide held its annual awards ceremony in New York on Tuesday, November 7, announcing the new Michelin stars awarded to restaurants in New York, Chicago and Washington D.C.

This year, twelve New York restaurants received Michelin Star awards for first time. Two new two star restaurants, Odo and Sushi Noz, both serve high-end Japanese cuisine, while the one star restaurants range in style.

“The rise of odo and Sushi Noz has been swift and stunning,” said Gwendal Poullennec, the International Director of the Michelin Guide. “These restaurants boast exquisite ingredients and intricate preparation, capped off with the meticulous presentation and attentive service.”

In addition to the newly starred restaurants, dozens of New York City restaurants maintained their accolades. Eleven Madison Park, Le Bernardin, Masa and Per Se were all awarded three stars again.

Here are New York’s new Michelin-starred restaurants, with inspector notes from each:


odo (Flatiron; Japanese cuisine)

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.

Sushi Noz (Upper East Side; Japanese/sushi cuisine)

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.


bōm (Flatiron; Korean cuisine)

bōm, a spacious and modern marble counter tucked behind sister restaurant Oiji Mi, showcases contemporary Korean fare. Chef Brian Kim and team have 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.

Essential by Christophe (Upper West Side; French Contemporary cuisine)

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.

Jōji (Midtown East; Japanese/Sushi cuisine)

Three chefs — Xiao Lin, Wayne Cheng and George Ruan — who cut their teeth at Masa now shine in this 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. From the selection of fish (largely sourced from Toyosu Market) to the variety of dishes, a meal here hits all the right notes.

Meju (Queens-Long Island City; Korean cuisine)

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.

Restaurant Yuu (Brooklyn-Williamsburg; French Contemporary cuisine)

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.

Shmoné (West Village; Israeli 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). Chef Eyal Shani’s cooking relies on the grill all the way through to dessert, where grilled figs atop Chantilly cream have made an appearance. The flavors are impressively dialed-in and make for a focused meal that is surprisingly approachable and humble.

Sushi Ichimura (Tribeca; Japanese/sushi cuisine)

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. He works meticulously and at his own pace, slicing fish flown in from Japan three times a week.

Torrisi (SoHo/Nolita; Italian-American/Contemporary cuisine)

Nestled inside the landmark Puck Building, this highly imaginative restaurant expertly balances the creative and the familiar. Chefs Rich Torrisi, Mario Carbone and Charlie England and team cater 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.

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