The 2025 MICHELIN Guide Vancouver is Here

Amid an evening of sparkle, celebration, and fabulous flavours, the 2025 MICHELIN Guide Vancouver was finally revealed!

Marking its fourth consecutive year in Vancouver, the MICHELIN Guide announced its latest lineup of top drinking and dining destinations in the city during a stunning black-and-white cocktail ceremony at the Commodore Ballroom on October 2nd.

For yet another year, the ceremony proved that Vancouver restaurants are among the best in the world.

Which Vancouver Restaurants Joined the 2025 MICHELIN Guide?

There were five additions to Vancouver’s MICHELIN Guide across the three main MICHELIN categories of Starred, Recommended, and Bib Gourmand. Sumibiyaki Arashi and Sushi Hyun earned one Star, and Good Thief was a welcome addition to the Bib Gourmand list. In the “Recommended” category, Elem and Nero Tondo were recognized for their culinary expertise.

Which Vancouver Restaurants Were Newly Awarded a MICHELIN Star?

Vancouver now has twelve MICHELIN one-star restaurants after two additional establishments earned their flowers at the 2025 ceremony. Sumibiyaki Arashi and Sushi Hyun joined this prestigious list, spotlighting the city’s thriving omakase (chef’s choice) scene.

Sumibiyaki Arashi is a 14-seat charcoal-grilled yakitori experience located in the heart of Mount Pleasant, just a 15-minute taxi ride from downtown Vancouver. Chef Pete Ho focuses on elevating the art of skewered chicken, complemented by seasonal seafood and vegetable-forward offerings.

Every element of the meal is intentional, from the pacing of the dishes to the unexpected flavours. It’s an experience that engages all five senses, with each element of the evening working in harmony. To pair with your meal, the restaurant offers an incredible selection of wine, sake, tea and more.

The second restaurant to earn a coveted Star is Sushi Hyun, located in Vancouver’s beautiful West End neighbourhood, just minutes from the downtown core. An exciting addition to the city's fabulous sushi scene, the restaurant brings intimate dining to a whole new level, with just six guests seated per service. Chef Juhyun Lee of Sushi Hyun was also awarded the Young Chef award, celebrating chefs under 35 for their remarkable talent, drive, and creativity.

Attention to detail is paramount at this serene and unpretentious restaurant. The word “Hyun” is said to evoke brightness and positivity, reflecting the restaurant’s intention for each evening's energy. Every guest is made to feel at ease with attentive yet unobtrusive service, allowing the food to speak for itself. It’s an environment built for connection among the guests, the ingredients, and the chef at work. The multi-course omakase menu features only the freshest and most vibrant ingredients. Typically included in the menu is a mix of sushi, sashimi, small plates, broths, a rice course, and dessert.

Exceptional Cocktails Category

In the Exceptional Cocktails category, Vysion Elter of Good Thief was recognized for his whimsical cocktail program. Southeast Asian ingredients, techniques, and flavours inspire each of his masterfully crafted drinks.

Sustainability is a pillar of this Vancouver MICHELIN Guide restaurant’s philosophy. Good Thief uses beef fat from its sister restaurant (and fellow Bib Gourmand restaurant), Anh and Chi, which is typically discarded for a fat wash. Fibres from pomelo juice are dehydrated and turned into a powder rimmer. Citrus peels are used to create cordials. Elter’s visionary approach to cocktail making received well-deserved recognition at this year’s ceremony.

Sommelier Category

Receiving the award in the Sommelier Category was Franco Michienzi of Elisa. Michienzi tastes 200-300 bottles of wine per month, forever searching for the world’s best wines to pair alongside this elegant steakhouse’s prime cuts.

When guests walk into this MICHELIN Recommended establishment, it’s clear from the start that wine is a star player when it comes to this dining experience. Over 7,000 wine bottles span the floor to ceiling in one area of the dining room.

Outstanding Service Category

To round out the awards given at this year’s events was the Outstanding Service award, presented to Danielle McAlpine of St. Lawrence. McAlpine describes this celebrated one-Star Québécois restaurant’s ambiance as “grandma’s cottage charm.”

Unparalleled service, paired with a pastoral evocation of a French-Canadian home reimagined in the heart of the city, earned McAlpine and her team this prestigious distinction.

From contemporary West Coast seafood to refined omakase, MICHELIN Guide-recognized restaurants prove year after year that Vancouver’s dining scene is reaching new heights.