Michelin Star Restaurants Vancouver (2026): The 27 We Recommend
A structured 2026 guide to every Michelin-recognized restaurant in Vancouver, grouped by One Star, Bib Gourmand and Guide Selected, with the booking logistics for each.
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. Vancouver is arguably Canada's strongest city for Japanese cooking and omakase at the Michelin level, with more starred sushi counters than any other Canadian market, sitting alongside contemporary tasting menus, a French bistro or two, and a Peking duck room.
The challenge is access. Many of the starred rooms below seat a dozen guests or fewer, run a single nightly service, and release reservations in monthly drops that clear within minutes, so a starred omakase counter can book out four to eight weeks ahead. Below are the 24 Michelin-recognized Vancouver restaurants we book, out of the 2026 selection announced on 6 October 2026, grouped the way the guide grades them, with the cuisine, setting, a signature plate and neighborhood for each. All distinctions reflect the current guide. Last updated 7 October 2026, the day after the 2026 Vancouver selection was announced. One note on booking: we route you to the right channel for each room and help you plan around the hard ones.
Two Michelin Stars
Vancouver's only 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. 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.
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, and these three are where Vancouver's value peaks. 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, reliable Italian trattorias, and the city's best Thai, Chinese and vegetarian kitchens. 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.
How to book a Michelin table in Vancouver
Here is how the reservation game works across these three tiers, and how we help.
How far ahead to book. For the One Star omakase counters, treat four to eight weeks out as normal, and for the smallest rooms assume you are joining a rolling waitlist rather than picking a date. Published on Main, the marquee tasting-menu table, is one of the toughest weekend books in the city. 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.
Watch the Tock monthly drops. Several of the hardest tables, including a number of the omakase counters, release reservations in a single monthly batch on Tock, often on a fixed date at a fixed hour, and that window can clear in minutes. If a room you want runs on a monthly drop, the most useful thing you can do is know the exact date and time it opens and be ready.
Expect deposits and ticketed seatings. The starred omakase experiences typically charge a deposit or sell a prepaid ticket to hold the counter, with strict cancellation windows, because a no-show at a twelve-seat counter is a real loss. Read the terms before you commit, and treat these as reservations you intend to keep.
Where MyRSVP fits. Outside Las Vegas we do not place the reservation on your behalf. The booking sits with each venue and its platform, whether that is Tock, OpenTable, Resy, SevenRooms or a direct line. What we do is the routing and the guidance: we point you to the right channel for each room, tell you when the monthly drop opens, and coach you through the hard ones so a Vancouver Michelin run comes together instead of falling apart on a sold-out app. Tell us your nights and the rooms you want, and we will build a list that is actually bookable.
Want the full lineup? Browse every Vancouver restaurant to round out the trip.
The MICHELIN Guide in our other cities
The Guide publishes a selection in 11 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 Cabos - Mexico City - Miami - New York - Saigon - San Diego
Build a custom itinerary with our concierge team. Pair the venues mentioned above into a single concierge-confirmed evening. See the full Las Vegas events calendar for every upcoming DJ and pool party across the city.
Keep reading
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