Award winning presentations impressed the judges at the Michelin ceremony for California<\/p>\n
getty<\/p>\n
A group of talented chefs has earned Michelin<\/a> stars for their restaurants in California, joining the ranks of the state\u2019s top dining spots.<\/p>\n California\u2019s dining scene had a big night at the Michelin Guide\u2019s annual ceremony in San Diego. Two restaurants earned the guide\u2019s highest honor, Los Angeles saw a major promotion, and nine places received their first One Star award.<\/p>\n Californios in San Francisco and Enclos in Sonoma both moved up from Two to Three Stars. Californios is now the first Mexican restaurant in the U.S. to get Michelin\u2019s top rating. In Los Angeles, Kato went from One Star to Two, and Corridor 109, KOJIMA, Lielle, Miura, and Seline each earned their first star. Lucien in La Jolla, along with Naides and Wolfsbane in San Francisco and Troubadour in Healdsburg, rounded out the nine new One Star winners.<\/p>\n Michelin explains that its anonymous inspectors look at ingredient quality, how well flavors and cooking techniques are handled, the chef\u2019s personality in the food, value for money, and consistency.<\/p>\n Here are California\u2019s newly promoted and newly starred restaurants for 2026. The following descriptions come from Michelin\u2019s anonymous inspectors.<\/p>\n Miura<\/a> \u2014 Beverly Hills- 1 star<\/p>\n \u201cMiura ushers in a reinvention and a fresh start for an address long revered as a destination for outstanding sushi. Its second floor perch set among the pedestrian-only Two Rodeo Drive shopping galleria, is a soothing and serene room with a satin-smooth wood counter. One’s attention is squarely on the personable American-born Chef Derek Wilcox, who has trained extensively in Japan and worked in New York City. His attention to detail and level of refinement is evident throughout the omakase, as he grills snow crab over charcoal, and lightly smokes wild bluefin tuna over rice straw. The nigiri is the highlight of the impressive multicourse experience, with a preponderance of product sourced from Japan, such as creamy cuttlefish from Kagoshima and needlefish from Miyagi.\u201d<\/p>\n Troubadour Restaurant in Healdsburg<\/p>\n Dean MejiaTroubadour<\/a> – Healdsburg – 1 star<\/p>\n \u201cMelissa and Sean McGaughey began their romance working together at SingleThread (as baker and sous-chef, respectively), and here they’ve wedded their talents to make a singularly charming Healdsburg destination. The lovely little space is a popular sandwich shop and bakery by day (they also run nearby Quail and Condor); at night transforming to offer an exciting tasting menu that highlights Californian ingredients with flair and technical precision. Classical underpinnings are enlivened with a modern sensibility, seen in a “bouillabaise” of gently cooked rockfish with saffron-yuzu emulsion and a clam croquette, or seared duck breast with malted potato cream and a morel stuffed with chicken mousseline. Naturally, the bread course is a highlight.\u201d<\/p>\n Lucien Restaurant in La Jolla<\/p>\n Jennifer SiegwartLucien<\/a> \u2014 La Jolla – 1 star<\/p>\n \u201cChef Elijah Arizmendi cut his teeth in New York kitchens before returning home to open this sophisticated tasting menu concept on the third story of La Plaza La Jolla. Whether it’s California-raised Iberico pork or locally caught fish, the region’s bounty is celebrated on a menu that reflects French and Japanese influences. A meal could begin with canapes like tempura-fried sweet potato topped with caviar; yellowtail in a crispy nori tube; and a rose meringue with beets and green yogurt, before moving into impressive dishes like crisp-skinned ocean tilefish with petite fennel and pomegranate, or poussin with a chicken mousse and truffle stuffing. Desserts are creative, as in the cinnamon caramel-braised pineapple roasted over the live-fire hearth for hours.\u201d<\/p>\n Corridor 109<\/a> \u2014 Los Angeles – 1 star<\/p>\n \u201cGood things come in small packages, especially at Corridor 109, an intimate 11-seat counter restaurant in Melrose Hill where reservations are a must. Chef\/owner Brian Baik honed his skills in New York before returning to Los Angeles. Tucked behind a door at their sister concept, Bar 109, Corridor 109 is focused on fish, largely sourced from Japan, with much of it served raw. The tasting menu shows great care and finesse, with balanced dishes displaying a level of restraint. Dishes to remember include Santa Barbara spiny lobster tartare in a kombu tartlet with a whitefish mousse and miso-marinated sawara cooked over charcoal. End with their only non-seafood item: Australian wagyu served over an oxtail jus and shiso.\u201d<\/p>\n Kato Restaurant in Los Angeles<\/p>\n Colleen OBrienKato<\/a> – Los Angeles – 2 stars<\/p>\n \u201cChef Jonathan Yao has found a grand stage in this cool enclave of polished concrete in the Row DTLA. Here, he and his team have worked diligently to hone an inspired tasting menu, drawing deftly from his Taiwanese background and LA upbringing, threading a path between boldness with refinement. Gently cooked Mt. Lassen trout is bathed in a vibrant, complex fish broth bolstered with fermented Napa cabbage tingling spice, while crisp-skinned Peking-style duck breast is matched with a sesame ball filled with juicy confit and a rich jus flavored with citrusy magao pepper, at once comforting and excitingly original. Long forgotten are the BYOB days: the list now boasts an impressive wine list, enticing cocktails and exceptional spirit-free creations.\u201d <\/p>\n Kojima Restaurant in Los Angeles<\/p>\n Ikura ZensaiKojima<\/a> \u2014 Los Angeles -1 star<\/p>\n \u201cKOJIMA is truly a hidden gem, poised on the second story of a Sawtelle strip mall. The homey space seats a handful of diners at a counter wrapped around the open kitchen where Chef Hayato Kojima works wonders. There is no fixed or printed menu, however the warm staff explains every dish with enthusiasm. The menu changes daily, dictated by sourcing for peak freshness and quality, but could include dishes like fried longtooth grouper, or gently poached Japanese clam served over springy kudzu starch s\u014dmen. Crispy grilled unagi is a delight, and a final savory course of rice accented with shirasu and dried shiso, served with miso soup and daikon pickles, is a thoroughly satisfying conclusion. Reservations are called for, as is a prompt arrival, since all guests are served together.\u201d <\/p>\n Lielle Restaurant in Los Angeles<\/p>\n Andrea JernmarkLielle<\/a> \u2014 Los Angeles – 1 star<\/p>\n \u201cSome reservations feel like a victory, and scoring a table at Chef Marcus Jernmark’s white-hot Lielle is exactly that. Everyone is here for a taste of his Californian cuisine, where the concise product-focused tasting menu may be supplemented by the likes of agnolotti del plin with Gruy\u00e8re cheese custard, black truffles and beurre noisette. Jernmark’s cooking is precise and skillful yet far from fussy, as in aged shima aji crudo with cool, grilled sweet peas and cucumber brunoise or California squab grilled over pine and accompanied by a crisp salad dressed with a vinaigrette of miso made from the leftover house-baked bread.\u201d<\/p>\n Seline Restaurant in Santa Monica<\/p>\n Pete LeeSeline<\/a> – Los Angeles – 3 stars<\/p>\n \u201cYou might not expect to be served ice cream in the middle of savory courses, but at Chef Dave Beran’s Seline, surprises are the hallmark of a deeply personal meal. His ambitious tasting menu has high-concept underpinnings, meditating on themes like the progression of the seasons. A meal may begin with the likes of a miniature garden of edible succulents in a “soil” of caraway rye crumbs, dusted with a fine cauliflower snow. Black cod infused with wild bay laurel, paired with mussel cream and fennel offers classic sophistication, while lamb loin with burnt strawberry jus and wild greens shows a playful edge, made even better with a house-made brioche brushed with pork fat. The chef’s signature Osetra caviar served atop toasted hazelnuts and a coffee anglaise is pure indulgence.\u201d<\/p>\n Californios in San Francisco<\/p>\n Val CantuCalifornios<\/a> – San Francisco – 3 stars<\/p>\n \u201cCombining a passion for Mexico\u2019s rich heritage, an electric jolt of imagination and masterful technique, Chef Val M. Cant\u00fa has created a truly singular gastronomic destination. The menu draws upon a dizzying variety of Mexican flavors, utilizing the finest products and subtle international influences to transform familiar dishes into deliciously unique culinary creations. The humble tortilla displays particular mastery here, as in a pillowy sourdough tortilla with an ethereally crisp mezcal-battered black cod, checkered with huitlacoche and yellow corn cremas, or heirloom white corn tortillas accented with black sesame and poppy seeds, to match smoked quail enrobed in a complex house mole.\u201d <\/p>\n Naides Restaurant in San Francisco<\/p>\n Alexa LexMexNaides<\/a> \u2014 San Francisco – 1 star<\/p>\n \u201cNamed after Chef Patrick Gabon’s mother, there’s no mistaking this jewel box operation as anything other than a labor of love. Drawing upon the fine dining experience of both Chef Gabon and partner Celine Wuu (who deftly manages the floor), Naides serves an original interpretation of Filipino cuisine in the form of a stylishly modern tasting menu. Pulling together Californian ingredients (including foraged herbs and flowers), traditional flavors and bold creativity, the dishes are as pleasing to look at as they are to eat. To illustrate: fluffy brioche \u201cpandesal\u201d is paired with lip-smacking braised chicken gizzards in a clever take on tangy, savory sisig, while impeccably cooked dry aged duck breast \u201cadobo\u201d is paired with soy jus and horseradish.\u201d <\/p>\n Wolfsbane in San Francisco<\/p>\n Albert Law PhotographyWolfsbane<\/a> \u2014 San Francisco – 1 star<\/p>\n \u201cChef Rupert Blease and wife Carrie, who runs the front of house, make their much-anticipated return to fine dining with this stylish Dogpatch enclave. The indulgent multicourse tasting menu shows no shortage of creative flair, offering up Chef Blease\u2019s distinctive take on contemporary Californian cuisine, cleverly accented with Nordic, Japanese and French elements. Pristine local products are prepared with precision, enhanced by finely tuned sauces balancing richness and brightness. As an illustration, sublimely fresh Dungeness crab might be matched with earthy sweet potato and buttery sauce Maltaise, tinted vividly blush-colored with blood orange and beet. Pure flavors and refined textures are a hallmark, making each bite one to remember.\u201d<\/p>\n Enclos in Sonoma<\/p>\n Adahlia Cole Enclos<\/a> – Sonoma – 3 stars<\/p>\n \u201cThis custom-designed domain of Chef Brian Limoge exudes cozy sophistication and is a respectful retooling of a late 1800s Victorian structure in downtown Sonoma. This tasting menu marries global flavors, refined technique and exceptional ingredients, including produce sourced from affiliated Stone Edge Farm, all shot through with subtle nods to the chef\u2019s New England roots. Take, for example, the signature clam chawanmushi which evokes the spirit of chowder. The team shows a masterful hand with grilling, and the complementing sauces surprise and delight, as in luscious hearth-roasted quail adorned with artichokes, preserved rose petals and burnt citrus. The finale will be a memorable seasonally focused composition, perhaps featuring freshly plucked fraises de bois.\u201d <\/p>\n Anna Sonenshein and Niki Vahle of Little Fish Melrose Hill<\/p>\n Little Fish Melrose Hill<\/p>\n The Michelin Young Chef Award went to: Anna Sonenshein and Niki Vahle with Little Fish Melrose Hill.<\/a><\/p>\n All starred restaurants in California for 2026:<\/p>\n Three Stars<\/p>\n Addison, San Diego<\/p>\n Atelier Crenn, San Francisco<\/p>\n Benu, San Francisco<\/p>\n *<\/strong>Californios, San Francisco \u2014 <\/strong>promoted from two to three stars<\/p>\n *<\/strong>Enclos, Sonoma \u2014 <\/strong>promoted from two to three stars<\/p>\n Providence, Los Angeles<\/p>\n Quince, San Francisco<\/p>\n SingleThread, Healdsburg<\/p>\n Somni, West Hollywood<\/p>\n The French Laundry, Yountville<\/p>\n Two Stars<\/p>\n Acquerello, San Francisco<\/p>\n Aubergine, Carmel-by-the-Sea<\/p>\n Birdsong, San Francisco<\/p>\n Commis, Oakland<\/p>\n Harbor House Inn, Elk<\/p>\n Hayato, Los Angeles<\/p>\n *Kato, Los Angeles \u2014 promoted from one to two stars<\/p>\n Kiln, San Francisco<\/p>\n Lazy Bear, San Francisco<\/p>\n M\u00e9lisse, Santa Monica<\/p>\n Saison, San Francisco<\/p>\n Sons & Daughters, San Francisco<\/p>\n Vespertine, Culver City<\/p>\n One Star<\/p>\n 7 Adams, San Francisco<\/p>\n Angler SF, San Francisco<\/p>\n Auberge du Soleil, Rutherford<\/p>\n Auro, Calistoga<\/p>\n Bell\u2019s, Los Alamos<\/p>\n Caruso\u2019s, Montecito<\/p>\n Chez Noir, Carmel-by-the-Sea<\/p>\n Citrin, Santa Monica<\/p>\n *Corridor 109, Los Angeles \u2014 new one star<\/p>\n Cyrus, Geyserville<\/p>\n Heritage, Long Beach<\/p>\n Hilda and Jesse, San Francisco<\/p>\n Holbox, Los Angeles<\/p>\n Jeune et Jolie, Carlsbad<\/p>\n Kali, Los Angeles<\/p>\n Kin Khao, San Francisco<\/p>\n *KOJIMA, Los Angeles \u2014 new one star<\/p>\n *Lielle, Los Angeles \u2014 new one star<\/p>\n Lilo, Carlsbad<\/p>\n Localis, Sacramento<\/p>\n *Lucien, La Jolla \u2014 new one star<\/p>\n Madcap, San Anselmo<\/p>\n Meteora, Los Angeles<\/p>\n Mister Jiu\u2019s, San Francisco<\/p>\n *Miura, Beverly Hills \u2014 new one star<\/p>\n Mori Nozomi, Los Angeles<\/p>\n n\/naka, Los Angeles<\/p>\n *Naides, San Francisco \u2014 new one star<\/p>\n Nari, San Francisco<\/p>\n Niku Steakhouse, San Francisco<\/p>\n Nisei, San Francisco<\/p>\n Nozawa Bar, Beverly Hills<\/p>\n Orsa & Winston, Los Angeles<\/p>\n Osteria Mozza, Los Angeles<\/p>\n Pasta|Bar, Encino<\/p>\n Plumed Horse, Saratoga<\/p>\n Press, St. Helena<\/p>\n Prot\u00e9g\u00e9, Palo Alto<\/p>\n R|O-Rebel Omakase, Laguna Beach<\/p>\n Restaurant Ki, Los Angeles<\/p>\n San Ho Won, San Francisco<\/p>\n Selby\u2019s, Atherton<\/p>\n *Seline, Santa Monica \u2014 new one star<\/p>\n Shin Sushi, Encino<\/p>\n Silvers Omakase, Santa Barbara<\/p>\n Six Test Kitchen, Paso Robles<\/p>\n Soichi, San Diego<\/p>\n Sorrel, San Francisco<\/p>\n Ssal, San Francisco<\/p>\n State Bird Provisions, San Francisco<\/p>\n Sun Moon Studio, Oakland<\/p>\n Sushi Inaba, Torrance<\/p>\n Sushi Kaneyoshi, Los Angeles<\/p>\n The Kitchen, Sacramento<\/p>\n The Progress, San Francisco<\/p>\n The Restaurant at JUSTIN, Paso Robles<\/p>\n The Village Pub, Woodside<\/p>\n *Troubadour, Healdsburg \u2014 new one star<\/p>\n Wakuriya, San Mateo<\/p>\n *Wolfsbane, San Francisco \u2014 new one star<\/p>\n MORE FROM FORBESForbesThe World\u2019s 16 Most Beautiful Restaurants, According To Prix VersaillesBy Jim Dobson<\/a><\/p>\n michelin stars california<\/p>\n