Vancouver Michelin Guide Restaurants 2026: Every Star, Bib and Selected Table, and How to Book
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 is our reference to every Michelin-recognized restaurant in Vancouver for 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 early July 2026. One note on booking: outside Las Vegas, MyRSVP does not hold the reservation for you. It lives with the venue and its platform, and what we do is route you to the right channel and guide the hard ones.
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 tasting menu opens with Snack Attack bites and runs to barely cooked sidestripe shrimp with cucumber, apple and horseradish oil. See Published on Main.
AnnaLena brings playful, refined contemporary cooking to a stylish Kitsilano room, best known for fried chicken with pate and black truffle and a wagyu tartare with house-torn bread. See AnnaLena.
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.
St. Lawrence is the Quebecois-French room in Railtown that feels like a Montreal bistro transplanted whole, from venison tourtiere to oreilles de crisse, crispy pig ears in maple syrup. 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, miso-cured egg yolk and parmesan. See Kissa Tanto.
Masayoshi is a theatrical omakase counter in Kensington where nigiri arrives alongside flourishes like smoked salmon under a dome of billowing smoke and a siphon-finished dashi clear soup. See Masayoshi.
Okeya Kyujiro is a Yaletown omakase run as a full evening event, a long procession from crab chawanmushi and crispy lobster tempura to pressed mackerel nigiri and a grilled unagi skewer. 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 to five otsumami lead into eleven or twelve pieces of nigiri and a clear broth, 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.
iDen & QuanJuDe is the luxury Chinese room on Cambie built around QuanJuDe Peking duck carved tableside, with an over-the-top version served with caviar alongside bird's nest, sea cucumber and whole king crab. See iDen & QuanJuDe.
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 roots, from rye rolls with green-garlic butter to a chicken-liver and foie gras pate and a rum baba. See Gary's.
Phnom Penh is the Chinatown institution and one of the city's most beloved tables, a Cambodian-Vietnamese kitchen famous for its golden-fried chicken wings, butter beef and beef luc lac. See Phnom Penh.
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 Indian, Thai, Chinese and vegetarian kitchens. Most take reservations comfortably a week or two out.
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 backed by a full kaiseki menu. See Miku.
Hawksworth is the polished contemporary flagship inside the Rosewood Hotel Georgia downtown, from a matsutake and foie gras mushroom consomme to a 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 in duck ragu, bigoli with shellfish and Luigi's meatballs. See Ask for Luigi.
Savio Volpe is the rustic Italian osteria in Fraserhood built around a wood-fired rotisserie, from bagna cauda to rosemary-lemon rotisserie chicken and tagliatelle alla 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 braised-pork mantou buns. 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.
Vij's is Vancouver's landmark modern Indian restaurant in Cambie Village, home of the wine-marinated lamb popsicles in fenugreek cream sauce and a jackfruit curry in cumin and cardamom. See Vij's.
The Acorn is the pioneering vegetable-forward room in Mount Pleasant, known for beer-battered halloumi and Parisian gnocchi with nettles, morels and goat cheese. 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, Phnom Penh 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.
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