Michelin Star Restaurants Vancouver (2026): The 33 We Recommend
Vancouver has a two-star restaurant for the first time. We book 33 of the Guide's 72 Vancouver area entries, and among the starred rooms the set is complete: all 10 one stars plus the single two star, 11 of 11.
Why we wrote this guide
Vancouver received its first Michelin Guide in 2022, and the list did something the city's dining scene had long deserved: it put a formal spotlight on rooms locals already knew were special. What surprises visitors is the shape of that list. Half of the city's ten one stars are Japanese counters, four sushi rooms and one yakitori, sitting alongside contemporary tasting menus, a Quebecois-French bistro, and a Peking duck room.
The challenge is access. Several of the starred rooms below are genuinely small: Sushi Masuda works a six-seat counter, Sumibiyaki Arashi seats fourteen, Masayoshi twenty-four, St. Lawrence thirty-two. Most of them run fixed seatings and open reservations in a single monthly or thirty-day release rather than on a rolling window, so a date can clear within minutes of the hour it opens.
Below are the 33 Michelin-recognized Vancouver restaurants we book, out of the 72 entries in the Guide's Vancouver area selection for 2026, announced on 6 October 2026. They are grouped the way the guide grades them, with the cuisine, setting, a signature plate and neighborhood for each: one two star, ten one stars, three Bib Gourmand rooms and nineteen Guide Selected tables. Among the starred rooms the set is complete, eleven of eleven, since all ten one stars and the two star are here. The Bib Gourmand and Selected tiers below are a selection, not the whole list. All distinctions reflect the current guide. Outside Las Vegas the restaurant reservation sits with the venue, not with us. Last updated October 2026.
Two Michelin Stars
Vancouver's first two-star restaurant, promoted in the 2026 selection announced on 6 October 2026.
AnnaLena was raised from one star to two in 2026, the first Vancouver restaurant to hold the grade. Chef Michael Robbins cooks playful, refined contemporary Canadian food in a stylish Kitsilano room, built around a set multi-course tasting menu that changes with the season and paired with original cocktails. See AnnaLena.
One Michelin Star
The highest-graded rooms in the city and the hardest tables to get. All ten of the Guide's Vancouver one stars are here, and several are counter-only omakase with a fixed nightly seating, so treat every one as a book-ahead commitment.
Published on Main is the contemporary Canadian room that has become the city's benchmark, a warm, ingredient-driven Mount Pleasant kitchen whose seasonal menu includes dishes like Side Stripe Prawn and BC Chanterelles alongside its tasting menu. See Published on Main.
Burdock & Co is chef Andrea Carlson's hyper-seasonal Main Street room, where the menu is driven by what BC farms, foragers and fishers bring in that week, served as a la carte plates or a tasting menu. See Burdock & Co.
St. Lawrence is the Quebecois-French room in the Downtown Eastside that feels like a Montreal bistro transplanted whole, from a daily pate en croute to oreilles de crisse, fried pork rinds tossed with maple syrup and Montreal spice. See St. Lawrence.
Kissa Tanto blends Italian and Japanese cooking in a moody Chinatown room, where a whole fried fish with grated-daikon soy shares the table with tajarin, roasted mushrooms and miso-cured egg yolk. See Kissa Tanto.
iDen & QuanJuDe Beijing Duck House took one MICHELIN star in the 2026 guide, the Cambie Street room in Fairview that carries the QuanJuDe roast duck name the group traces to a Beijing original founded in 1864. Beijing roast duck is the house signature, and the guide credits it as superlatively crispy and juicy; partner and executive chef director Matt Chen, who trained in Macau and Taipei and spent a period as executive chef of Le Palais at the Palais de Chine Hotel, sets that tradition alongside a wider luxury Chinese menu built on premium seafood and dried goods, from steamed Dungeness BC crab in 20 years Huadiao wine to fifteen-head size dried Yoshihama abalone and smoked five spice venison. The guide describes a gold-accented dining room that mixes classic opulence with modern design, split between the main floor, a space the house calls the iDen room, and separate VIP rooms that take parties of up to 16. Service runs every day of the week from 10:30 AM to 10:30 PM, so the duck is on the table at midday as well as at dinner. See iDen & QuanJuDe Beijing Duck House.
Masayoshi is a serious edomae omakase counter in Kensington, built entirely around what chef Masayoshi Baba finds best that week across appetizers, nigiri and a chef's dessert. See Masayoshi.
Okeya Kyujiro is a Yaletown omakase run as a full evening event, a roughly 25-course performance chef Takuya Matsuda calls Theatrical Omakase, staged with the pacing of a live show. See Okeya Kyujiro.
Sushi Hyun is a tiny West End omakase counter serving Edomae-style seasonal nigiri with a quiet Korean accent, including a fried karei flounder rice dish. See Sushi Hyun.
Sushi Masuda is a downtown Edomae counter where four or five otsumami lead into 10 to 12 pieces of nigiri with soup along the way, an exacting, traditional sequence. See Sushi Masuda.
Sumibiyaki Arashi is a Mount Pleasant yakitori omakase, a sixteen-course run of binchotan-grilled heritage-bird skewers punctuated by a red crab chawanmushi with yuzu. See Sumibiyaki Arashi.
Michelin Bib Gourmand
The Bib Gourmand recognizes exceptional cooking at a friendlier price. The Guide's 2026 Vancouver selection carries sixteen of them and we book three. Easier to book than the starred rooms, but the best-known still fill on weekends.
Sushi Hil is the Mount Pleasant sushi bar delivering serious Edomae quality without the omakase ceremony, from sweet prawns over crushed ice to otoro and black throat perch. See Sushi Hil.
Gary's is a warm South Granville room doing modern bistro cooking with real French-country roots, a 36-seat space built around an open kitchen. See Gary's.
Vij's is Vancouver's landmark modern Indian restaurant in Cambie Village, home of the wine-marinated lamb popsicles in fenugreek cream sauce. See Vij's.
Michelin Guide Selected
The tables the inspectors recommend without a star or Bib, and the backbone of a great Vancouver food trip, spanning landmark Japanese rooms and sushi counters, Italian trattorias and a Friulian hotel kitchen, a wood-fired steakhouse, and the city's best Thai, Chinese, Greek, Peruvian and vegetarian cooking. The Guide's 2026 Vancouver selection lists forty-five of them and we book nineteen. Most take reservations comfortably a week or two out.
Barbara is an intimate contemporary counter in Chinatown built around a choose-your-own three-course tasting, with three options per course and a short, seasonal menu. See Barbara.
Miku is the Coal Harbour room that made aburi, flame-seared pressed sushi, famous in Vancouver, anchored by the Aburi Salmon Oshi Sushi with jalapeno and a multi-course menu that folds French and Italian technique into Japanese cooking. See Miku.
Hawksworth is the polished contemporary flagship inside the Rosewood Hotel Georgia downtown, from a parfait of foie gras with golden apple jelly to the weekend Sunday Roast of dry-aged prime rib. See Hawksworth.
Boulevard is the elegant seafood-forward room in the Sutton Place Hotel downtown, known for baked oysters with creamed spinach and house-made pasta with Pacific white prawns, squid, clams and mussels. See Boulevard.
Ask for Luigi is the tiny, perpetually packed Railtown trattoria that helped set the city's fresh-pasta standard, with pappardelle with wild mushrooms and fonduta, bigoli nero with seafood, and Luigi's meatballs. See Ask for Luigi.
Savio Volpe is the rustic Italian osteria on Kingsway built around a wood-fired grill, from beef carpaccio to a Rossdown Farms half chicken with salmoriglio and charred lemon and pappardelle with lamb bolognese. See Savio Volpe.
Bao Bei is the modern Chinese brasserie in Chinatown that still feels like the coolest room in the neighborhood, famous for its kick ass fried rice and mantou buns filled with braised beef shank. See Bao Bei.
Maenam is the Kitsilano Thai room that treats the cuisine with fine-dining seriousness, from its signature red and green curries to Hat Yai fried chicken and a family-style chef's menu. See Maenam.
The Acorn is the pioneering vegetable-forward room in Mount Pleasant, known for its beer-battered halloumi with Devil's Club tartar sauce. See The Acorn.
Elem is the contemporary Mount Pleasant kitchen blending global technique with local produce, from yellowfin tuna tartare with bhel puri flavors to spiced lamb skewers with a date glaze. See Elem.
Botanist is the plant-forward contemporary dining room inside the Fairmont Pacific Rim in Coal Harbour, a lush, design-led space with one of the city's best cocktail programs. See Botanist.
Elisa is the Yaletown steakhouse the guide calls a stunning room where contemporary style meets serious chops, with everything cooked over a Grillworks Infierno wood-fired grill under Executive Chef Andrew Richardson, who staged at The French Laundry, and an attached butcher shop, Luigi & Sons, running alongside. The classic beef tartare with caramelized shallot aioli, crunchy onions and grilled bread heads a tartare menu that also runs veal, smoked bison, yellowfin tuna and vegetable versions, and the guide recommends the bone-in tenderloin, beef Wellington and coniglio brasato. See Elisa.
acquafarina is the modern Italian room on West Georgia Street downtown, where the guide notes lofty ceilings and the large wood-burning ovens set above the dining room, a legacy of the site's original plan to open as a pizzeria, along with the enclosed patio. Hand-rolled pasta is the core of the kitchen's output, alongside antipasti, fresh seafood and a caviar service built on Oscietra and Baerii with Champagne pairings chosen to match. See acquafarina.
Carlino cooks the food of Friuli inside the Hyatt Vancouver Downtown Alberni, with specialties from neighboring Trentino and Veneto, pasta made fresh in-house daily and many products coming from the restaurant's own family farm in the Fraser Valley. Cjarsons, the Friulian half-moon filled pasta the guide singles out, arrives with ricotta, dried apricot, brown butter, poppy seed and smoked ricotta, and wild BC salmon al tartufo nero comes under a black truffle crust with handmade gnocchi and local foraged mushrooms. See Carlino.
Octopus' Garden is the Kitsilano sushi counter the guide calls a long-running, quirky room with a devoted following and a hard-to-get reservation, led by Chef Sada and working with bluefin tuna heads that arrive every week at around 200 pounds each. Rice is sushi-oriented product from Japan cooked in a traditional okama pot, foie gras from Quebec is served as nigiri, and sea urchin comes from both British Columbia and Hokkaido, with live uni available outside the summer months. See Octopus' Garden.
Sushi Bar Maumi is the 17-seat Edomae nigiri counter on Robson Street in the West End, run as a family business by a husband and wife with Chef Maumi Ozaki carrying more than 30 years of training, and fish imported from Japan is judged per delivery as best served fresh or cured to draw out umami. The daily omakase runs to roughly a dozen or more pieces, and the guide, which calls it a refreshingly affordable alternative to typical high-end omakase, singles out botan ebi with salt and murasaki uni. Bookings are taken for one to four guests, and service is for guests 19 and over. See Sushi Bar Maumi.
PiDGiN has cooked Asian French on Carrall Street in Gastown since 2013, and the guide, which classes it as contemporary North American, says the kitchen is clearly having fun surprising diners with unusual combinations. Korean rice cakes in a gochujang bolognese with spiced hazelnuts and an empanada filled with Thai curry-spiced cod and potatoes are the plates it singles out, served alongside a seasonal a la carte listing the kitchen calls the Fresh Sheet and a multi-course chef's tasting menu, in a room of local artwork, soft industrial lighting and wood banquettes. See PiDGiN.
SUYO Modern Peruvian is chef and owner Ricardo Valverde's Main Street room in Riley Park, opened in 2022 after five years as chef de cuisine at Blue Water Cafe, and named for the Quechuan word for homeland. A plain exterior gives way to tall plants, plush seating and elegant lighting, with the room organized around Peruvian landscapes: the Amazonian rainforest, the Andean mountains, the Pacific tides and the coastal desert. The Ceviche Bar runs hamachi tiradito with charred eggplant, avocado, nori and chalaca and a Ceviche Afrodisiaco of sea bass, octopus, mussels, shrimp, seaweed and rocoto essence, and small plates bring Kensington Farm alpaca tartare with Andean focaccia, quail egg and aji panca. See SUYO Modern Peruvian.
Nammos Estiatorio is the Greek room on Fraser Street in the Fraserhood, white-washed walls, bare wood tables and azure accents, with a terrace, house-made cocktails and an exclusively Greek wine list. Dishes come family style and are meant to be shared slowly: saganaki of fried kefalograviera, house spreads from tzatziki and tirokafteri to melitzanosalata and taramosalata, spanakopita filled with spinach and feta, and the kalamari with parsley, onions and spicy yogurt that the guide singles out along with the traditional starters. See Nammos Estiatorio.
How to book a Michelin table in Vancouver
The reservation rules change from room to room, but across these four tiers they fall into a few patterns.
How far ahead to book. The useful number is not how far ahead you plan, it is when each room opens its window. St. Lawrence takes bookings roughly three months out. AnnaLena releases each date 30 days ahead on Resy, at 9 AM Pacific, and Kissa Tanto opens 30 days ahead at midnight on Tock, with a maximum of six per booking. Sushi Masuda opens the following month on the 1st at 5:00 PM Pacific, and Sumibiyaki Arashi releases a month ahead on the 1st. With six seats at the first and fourteen at the second, those windows close fast. Bib Gourmand and Guide Selected rooms are more forgiving, usually a week or two for a weeknight, though a Saturday at Ask for Luigi or Miku will still test you.
Know the release hour, not just the date. Where a room opens a whole month or its thirtieth day in one batch, the hour is what decides it: 5:00 PM Pacific at Sushi Masuda, midnight at Kissa Tanto, 9 AM Pacific at AnnaLena. Set a reminder for that hour and you are competing in the first minute rather than hoping for a cancellation. Two other rules worth knowing before you plan a group: Published on Main does not take parties larger than six without booking ahead, and Sumibiyaki Arashi takes no walk-ins at all.
Read the cancellation terms. Several of these rooms hold the seat against a card and charge for a late change. St. Lawrence works to a 48-hour window with a per-guest charge for a late cancellation, reschedule or party-size change, Okeya Kyujiro requires a card on the same 48 hours, Sumibiyaki Arashi runs to 72, and Sushi Masuda's booking is non-refundable inside seven days. The current terms sit on each venue's own booking page, so read them there and treat the date as one you intend to keep.
Where the booking sits. Outside Las Vegas the reservation sits with the venue and its own platform, whether that is Tock, OpenTable, Resy or SevenRooms. Every restaurant above has a page on this site carrying its hours, its room, its menu and the current route to that booking channel, so start from the page for the table you want and book it from there.
Want the full lineup? Browse our Vancouver restaurants to round out the trip.
The MICHELIN Guide in our other cities
The Guide publishes a selection in 12 more of the cities we cover. Each of these lists is built the same way, checked against the Guide's own entries rather than against reputation, and says plainly which tier a room actually holds.
Bangkok - Chicago - Dubai - Las Vegas - London - Los Angeles - Los Cabos - Mexico City - Miami - New York - Saigon - San Diego
Build a custom itinerary around the venues above, or see every Vancouver venue we list.
More from Vancouver
- Vancouver International Film Festival 2026 · VIFF returns for its 45th edition, October 1 to 11, 2026. Where to eat around a screening schedule, the rooms inside the downtown walking radius, and why the 5pm table is the one to book.
- Best Italian Restaurants in Vancouver 2026: The Ranked Guide · Our ranked guide to the best Italian restaurants in Vancouver for 2026, from the Michelin-starred Kissa Tanto to Railtown pasta at Ask for Luigi and Friulian cooking at Carlino.
- Best Restaurants in Vancouver 2026: The Ranked Guide · Our cross-cuisine ranked guide to the 18 best restaurants in Vancouver for 2026, from two-star AnnaLena and the one-star rooms of Published on Main, St. Lawrence, Kissa Tanto and iDen & QuanJuDe to Miku, Blue Water Cafe and Ask for Luigi.
- Best Sushi and Omakase in Vancouver 2026: The Ranked Guide · Our ranked guide to the best sushi and omakase in Vancouver for 2026, from Michelin-starred edomae counters like Sushi Hyun and Masayoshi to aburi at Miku.
- The Best Brunch in Dubai (2026): Where to Book, and Which Day · Dubai brunch moved to Saturday. A guide to the beach, skyline, long-lunch and brunch-into-party formats, with the day and time each room actually serves.
- Chicago Nightclub Table Prices: What Bottle Service Actually Costs (2026) · A real Chicago table ladder, read off a venue's own listing: what the reserve fee covers, what the minimum spend means, and why placement sets the price rather than party size.
Plan a night in another city
Browse all MyRSVP editorials · Back to home