These Are New York’s Newest Michelin-Starred Restaurants

It’s election night across America. And for restaurants it was also a great night of waiting for 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 the first time. Two new two-star restaurants, Odo and Sushi Noz, serve sophisticated Japanese cuisine, while the one-star restaurants vary in style.

“The rise of odo and Sushi Noz has been rapid and impressive,” said Gwendal Poullennec, international director of the Michelin Guide. “These restaurants feature exquisite ingredients and complex preparation, culminating in 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 received three stars again.

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

Two MICHELIN stars

odo (Flatiron; Japanese cuisine)

A serene atmosphere awaits knowledgeable diners at this secluded counter, isolated from the cocktail bar opposite to promote an intimate atmosphere. The service, like the ambience, is warm but understated, allowing the focus to be on the unique kaiseki menu on offer. Under the sure hand of eponymous chef Hiroki Odo, the cuisine expertly combines tradition and creative personal touches for a meal that is anything but stuffy. The flavors are vibrant and precise, with depth and purity that attest to excellently sourced ingredients and careful preparation. From a flavorful broth with impeccably cooked tilefish accompanied by locally grown yuzu, to house-made soba noodles with indulgently rich salmon roe, this is cuisine that will linger in the memory.

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

There is a certain energy that runs through this sacred space, where every detail recreates an intimate Japanese retreat. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman. When making a reservation, pay attention to the dates and times. It starts with cooked dishes such as pearlescent sea bass with fresh ponzu sauce and thin pieces of meltingly soft chilled fish. The miso soup is the perfect backdrop for silky-smooth eel “noodles” with salted egg yolk and crispy tofu pieces, while the sushi is like a jewel. True to Japanese hospitality, the kimono-clad staff and the chef himself bid farewell to guests with a spirit of gratitude.


bōm (Flatiron; Korean cuisine)

bōm, a spacious and modern marble counter located behind sister restaurant Oiji Mi, offers contemporary Korean dishes. Chef Brian Kim and his team take care of every detail, with elegant service and well-executed dishes. Sure, there’s premium beef ranging from Wagyu sirloin and ribs to dry-aged sirloin, but there’s a lot more than just beef here. The dishes present a compact narrative and the presentations are stunning.

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

Chef Christophe Bellanca’s dishes echo a simple elegance, evidenced by plump white asparagus in a fragrant bergamot-flavored cream with a refreshing herb vinaigrette and thin slices of watermelon radish. French technique marries Asian flavors in a dish of three blue prawns with genmaicha tuille, and the braised sea bass with shiitake chutney, razor clams and saffron emulsion is memorable.

Jōji (Midtown East; Japanese cuisine/sushi)

Three chefs – Xiao Lin, Wayne Cheng and George Ruan – who cut their teeth at Masa now shine in this elegant spot at the base of the shiny and impressive One Vanderbilt. Jōji has high expectations (and prices to match), but this omakase spot, where tradition reigns but never feels stuffy, is up to the challenge. From the fish selection (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 valuable guide as he builds a deeply personal menu around traditional Korean ingredients that he has been fermenting and aging for the past decade. Gorgeous versions of doenjang, gochujang, ganjang and ssamjang shine with silken tofu, fried pancakes, Miyazaki beef and Niman Ranch pork. It brings the ambiance together and impresses with carefully calibrated dishes that look surprisingly minimalist.

Yuu Restaurant (Brooklyn-Williamsburg; contemporary French cuisine)

Yuu Restaurant oozes drama, albeit in an extremely 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 dishes that can include decadent appetizers such as toasted brioche, made in-house by pastry chef Masaki Takahashi, topped with foie gras and a delicate cut of wagyu seared on binchotan.

Shmoné (West Village; Israeli cuisine)

Many kitchens pride themselves on using fresh ingredients, but Shmoné takes that philosophy to another level, creating a new menu daily (although some items remain). Chef Eyal Shani’s cuisine depends on the grill until dessert, where grilled figs with whipped cream appear. The flavors are impressively punchy and make for a focused meal that’s surprisingly approachable and humble.

Sushi Ichimura (Tribeca; Japanese cuisine/sushi)

Among true 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 beautiful cedar wood. He works meticulously and at his own pace, slicing fish brought from Japan three times a week.

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

Set within the famous Puck Building, this highly imaginative restaurant expertly balances the creative and the family-friendly. Chefs Rich Torrisi, Mario Carbone and Charlie England and their team serve enthusiastic diners, who delight in items like endive and endive salad and chicken stracciatella soup with classic chicken broth, fluffy egg and savory meatballs. It’s the roast boule, finished on the grill and stuffed with dreamy clams, which is pure aromatic bliss.

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