Michelin Guide rates 664 restaurants in the north-east of the USA

(20 November 2025) - The Michelin Guide has published its restaurant ratings for the year 2025 for the Northeast of the USA. Restaurants in Boston and Philadelphia have been included for the first time. In addition, the previous editions for the cities of Chicago, New York and Washington D.C. are summarised in this guide.

In total, the complete selection, including Bib Gourmand restaurants and recommended eateries, comprises 664 restaurants with 64 different cuisines. In New York, the Japanese restaurant Sushi Sho was honoured with three stars and the Korean restaurant Joo Ok with two stars. The Kasama restaurant in Chicago also received two stars, while the Feld received its first star as well as a Green Star. Even before publication, it was announced that the previously three-star rated restaurants Alinea in Chicago, Masa in New York and The Inn at Little Washington in Washington D.C. would be downgraded to two stars.

In Boston, the restaurant 311 Omakase was included in the guide for the first time and received one star. Six restaurants were also honoured with the Bib Gourmand award. Philadelphia's first selection included three restaurants with one star: Friday Saturday Sunday, Her Place Supper Club and Provenance. In addition, Pietramala in Philadelphia joined the community of restaurants with a green star.

"This year is a momentous occasion for the Northeast cities to come together and celebrate the exceptional dining talent in these five cities," said Gwendal Poullennec, International Director of the Michelin Guide. "We are delighted to honour restaurants in Boston and Philadelphia for the first time and welcome several new restaurants to the Michelin-starred family. Our anonymous testers were able to experience and taste the passion of these industry professionals. Congratulations to all the chefs and restaurant teams who were honoured tonight."

Three stars

New York: Sushi Sho (Japanese): In the shadow of the New York Public Library, chef Keiji Nakazawa epitomises supreme mastery. His omakase is absolutely unique. The menu presents a dazzling variety of fish, seafood, vegetables and much more, making extensive use of fermentation techniques developed in Japan. The chef and team are constantly perfecting their skills with respect for tradition and at the same time flexibility and further development. The ambience is a true masterpiece: a Hinoki counter is flanked by imposing ice cabinets with ornately carved wooden doors, while the kitchen and service work together perfectly. Overall, the excellence, variety and constant pursuit of perfection on offer here will impress even the most seasoned sushi lovers.

Two stars

Chicago: Kasama (Filipino) The name Kasama is aptly derived from the Tagalog word for "together" and brings together the culinary talents (and fine dining experience) of husband and wife team Tim Flores and Genie Kwon. Flores' heritage inspires this modern interpretation of Filipino cuisine, while Kwon's training as a pastry chef adds a special touch to the sweet dishes. In a simple setting, the two cook with remarkable originality. Traditional dishes are reinterpreted in an elegant and innovative way, such as an "adobo" of mussels and wild mushrooms, which perfectly balances spicy, sweet and savoury. Strong, original sauces such as peanut sauce with prawn paste are unique. The desserts, such as the "Mais con Yelo" with corn semifreddo and milk granita, are also a real treat.
New York: Joo Ok (Korean): In the vibrant heart of Koreatown, you can reach this elegantly furnished retreat by freight lift on the 16th floor. Inspired by a traditional Korean home, guests are welcomed with snacks and drinks before being ushered into the dining room. Here, minimalist design meets the breathtaking view of the Manhattan skyline. Chef Shin Chang-ho offers a Korean tasting menu that combines tradition and modernity with a calm, sophisticated elegance. A deconstructed pheasant mandu with foie gras and morels is a true masterpiece, while the spotted prawns and Pacific giant clam are enhanced with bright green perilla oil from imported seeds. The desserts and sweet dishes are not only a feast for the eyes, but also a delight. A cup of warm Jerusalem artichoke tea rounds off the evening.

One star

Boston

311 Omakase (Japanese): Located on the ground floor of a row house in the South End, this intimate chef's counter is the vision of chef Wei Fa Chen. Light walls and pale wood create the perfect canvas for the seasonal selection of ceramic plates (from Kyoto and Asheville), custom tatami coasters and the chef's carefully prepared dishes. The omakase menu features impressive nigiri with high-quality products, most of which are imported from Japan. The fish selection includes flounder, striped bass and sea bream. Cooked dishes are served before the sushi, highlighting a special preparation method, such as delicately crispy fried grouper with ponzu sauce or a bowl of amadai and abalone in dashi.

Chicago

Feld (Contemporary): Feld restaurant may be located in the middle of the city - in Chicago's Ukrainian neighbourhood to be precise - but the focus is on agriculture. Most of the produce comes from within a four-hour drive. The chef's passion is palpable, and all eyes are on the kitchen team working in the centre of the room. Chicago-born chef Jacob Potashnick emphasises seasonal produce. One and the same ingredient is presented in different variations, for example as raw asparagus with an emulsion of preserved lemons, deep-fried in tempura batter or as juice with fresh cheese. It is also used in main courses such as poached halibut from Maine with maitake mushroom puree, maitake mushroom and thyme foam and a piece of grilled maitake mushroom. In fine weather, the fire pit in the garden invites you to linger, from where you can admire the sour cherry trees, which of course also feature on the menu.

New York

Bridges (Modern): The talented Sam Lawrence is sure to impress diners at this inviting restaurant in the heart of Chinatown. The warm, amber-coloured dining room exudes the cosiness of a bistro, while the kitchen cooks with remarkable verve and ambition. The clearly laid out menu requires few words and cannot be clearly categorised as a specific cuisine, but inspiration and originality are guaranteed here. Does pickled tuna with black trumpet mushrooms and dates taste good? And how! The savoury tart with sumptuous Comté cream and creamy morels is a delight. Desserts such as the chocolate and hazelnut tart are a feast for the senses and, just like the restaurant, have what it takes to become a classic. The service is relaxed and attentive.
Huso (Modern): Anyone who remembers Chef Buddha Lo's cosy back room in the Upper East Side will be delighted by this successful reinterpretation. As before, there is a caviar shop at the entrance, and behind it you will find a restaurant equipped with every conceivable comfort. Flowing white curtains, large windows and generously spaced tables give the restaurant in the trendy TriBeCa an elegant and sophisticated ambience. The refined and elegant tasting menu skilfully showcases caviar, accompanied by a variety of finely balanced sauces. Ora King salmon with cream and croutons is a successful prelude, as is a particularly refined preparation of foie gras with brioche. Those who can afford it can take advantage of the luxury surcharges, but this is not necessary in order to experience the full potential of this cuisine.
Muku (Japanese): The restaurant is intimate and seats about ten at the counter. However, this ambitious restaurant exceeds all expectations. The kaiseki-inspired menu focuses on goho, the Japanese rule of five, and presents five different preparation methods - from raw and grilled to braised, steamed and deep-fried. Seasonality is paramount and these carefully prepared dishes demonstrate an impressive mastery of flavours. Shabu shabu with Japanese wagyu and a highly flavoured broth; gohan with rice, finely diced chicken and maitake mushrooms; soba noodles made from buckwheat from the chef's homeland - each dish impresses with aplomb and precision. Mizugashi with diced crown melon, sake marc ice cream and honeydew melon soda foam is flawless and, accompanied by smoked green tea, makes for an unforgettable finale.
Yamada (Japanese): Chef Isao Yamada's life's work is kaiseki cuisine, and this impressive project adds an interesting facet to upscale Japanese dining in New York. Diners will experience a personalised interpretation of seasonality, with each course highlighting a particular method of preparation. A selection of sashimi showcases impressive varieties of fish; the Owan, the clear soup, may be filled with king crab dumplings; and the Gohan, the rice course, is a seasonal delicacy enhanced with Maine lobster, sweet corn from Nantucket and maitake mushrooms from the Catskills. The elegantly understated space seats just a few diners at an L-shaped counter, while the bright, earthy aesthetic is accented by ikebana and a windowed Japanese dry garden.

Philadelphia

Friday Saturday Sunday (American cuisine, contemporary): And Wednesday and Thursday. Chef Chad Williams and his wife Hanna, both Philadelphia natives, took over this true institution in 2016 and switched to a multi-course menu upon reopening after the pandemic. This concept works brilliantly, as Chad is able to offer all guests a balanced, varied and consistent culinary experience. Thanks to his skilful cooking, just the right amount of innovation and his deep understanding of the fine ingredients he uses, his dishes are a true delight. His delicious, crispy sweetbreads will win over even the sceptics. Quail with pâté plays with different textures, and the New York strip steak is a prime example of masterful seasoning. There is an excellent cocktail bar on the ground floor; the long, narrow, lively and warmly run restaurant is reached via a steep staircase - and this staircase seems even steeper when you leave the restaurant. You can look forward to an atmosphere that is as lively and enjoyable as the food.
Her Place Supper Club (European-modern) The name says it all: Amanda Shulman's cosy little restaurant was born out of her passion for cooking for friends and exudes the warm and inviting atmosphere of a supper club. Although the guests are seated at their own tables, there is a real sense of community. Everyone is served at the same time, after Amanda has explained the ingredients and perhaps the inspiration behind each dish. Her multi-course menu changes every fortnight and her skilful and wonderfully balanced cooking is characterised by French and Italian influences. It is also characterised by a pleasant lightness that leaves you full and satisfied, but not over-eaten. You can order additional dishes on request. Their sauces, be it the barigoule with trout in brioche breading or the beurre blanc with homemade chitarra pasta with clams, are real highlights. There are two table times (at 18:00 and at 20:30), so please be punctual.
Provenance (Contemporary): Chef Nicholas Bazik and his team know exactly what they're doing in this historic terraced house. Right in front of the guests, they offer a sophisticated and masterful performance characterised by precision, harmony and, of course, flavour. Korean and French influences characterise this refined tasting menu, where special soy sauces, aromatic oils and glossy sauces add a wonderful dimension to the immaculate seafood and dry-aged proteins. Think Japanese tuna with whipped tofu, puffed sorghum and chilli oil or brown butter hollandaise with country ham, caviar and cauliflower. The ideas are original, the flavours strong. This creativity is closely aligned with the seasons, and even a salad can be a revelation. The service is always impeccable and cordial.

Green star

By promoting a community of innovative businesses committed to progress in gastronomy, the Green Star strengthens dialogue and collaboration and encourages businesses to inspire each other and develop together. Two new restaurants caught the attention of the testers with their inspiring visions: Feld in Chicago and Pietramala in Philadelphia. At Feld, the team emphasises responsible sourcing and only uses seasonal produce from small, sustainable farmers and producers. Food waste is also reduced through fermentation and preservation. Pietramala is a purely vegan restaurant, with produce sourced exclusively from independent organic farms in the region. The team also works with local producers to utilise their leftovers or surpluses. For example, garum is made from the yeast of a local brewery, tamari from second choice tomatoes and miso from the sunflower seeds of a local oil mill.

These newly honoured restaurants join the seven establishments in Chicago, New York and Washington, D.C. that have already impressed testers for their excellence. Together, they form a community dedicated to the vision of a new gastronomy.

Bib Gourmand

The MICHELIN Guide inspectors have honoured 30 new restaurants with the Bib Gourmand, an award for outstanding food at an excellent price. The full list of new Bib Gourmand winners can be found below.