These Vancouver Restaurants Just Scored MICHELIN Stars, Bibs and Recommendations

The 2023 Michelin Guide in has been revealed and one new Vancouver restaurant has just scored a MICHELIN-Star!
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The 2023 Michelin Guide in Vancouver has been revealed and one new Vancouver restaurant has just scorred a MICHELIN-Star! In addition to this, five new Bib Gourmand and 12 new Recommended were announced.

According to the International Director of the MICHELIN Guides, Gwendal Poullennec, “The famously anonymous MICHELIN Guide inspectors once again were impressed with the culinary community here.”

They added, “This sort of steady growth is what we often see in second-year selections, and it is definitely a harbinger of great things to come. We are very proud of the passionate chefs and restaurant teams here in Vancouver, and they make their city very proud.”

Here is the breakdown of which new Vancouver restaurants were awarded, stars, bibs and recommendations, as well as, the previous year’s winners.

One Star

What does one-MICHELIN Star mean? Earning a MICHELIN Star means that the restaurant is considered “very good in its category” — for having a quality menu and preparing cuisine to a consistently high standard.

Okeya Kyujiro

Okeya Kyujiro, is this year’s only new (one) MICHELIN-Starred recipient.  Here are the inspector’s notes on why this Vancouver restaurant earned this prestigious title:

“Hosts dressed in stunning traditional clothing guide you to a dark room, lit only by the faintest glow from votive candles. A black curtain is raised ceremoniously only when the clock strikes the precise minute of your seating. These are the first clues that this is far from your typical omakase. From the premium, hyper-seasonal fish to the demonstration of sasagiri (traditional Japanese bamboo leaf carving), it is a memorable show from start to finish. Highlights include chawanmushi with cherry blossom, shatteringly crispy tempura sandbar fish, spicy firefly squid on a bamboo skewer and a presentation of two uni petals from different Japanese waters served with seaweed jam.”

Here is the full breakdown of Vancouver’s new and returning MICHELIN-Starred restaurants:

Bib Gourmand

This year, the MICHELIN Guide inspectors added five new restaurants to the Bib Gourmand list. These “Bib Gourmand” restaurants are recognized for great food, at a great value. Here are the new Vancouver restaurants added to the list, this year: 

Farmer’s Apprentice

According to the MICHELIN Guide, “Farmer’s Apprentice is a true neighbourhood gem. This tiny space with rustic appeal brings people together over innovative dishes like shrimp-crusted striped bass with XO sauce or radish and Sieglinde potato salad with chili-miso-tamarind vinaigrette. Fresh sourdough bread is baked daily— served with chicken asiento, it’s a can’t-miss. Local produce is feted, as in kale rapini with lush vadouvan butter, accompanied by lemony labneh, smoked pickled raisins and toasted hazelnuts. On weekends, Chef Alden Ong switches gears and serves Basta Barbecue at lunch, inspired by Tausug-Filipino cuisine. The 63 Acres beef cheeks with buttery lettuce leaves, nouc cham and sunchoke kimchi will have you planning a repeat visit before your plate is clean.”

Karma Indian Bistro

According to the MICHELIN Guide, “Wood planks, plush banquettes and rustic lighting set a sophisticated tone at Karma Indian Bistro, but its elegant setting isn’t the only reason to make a reservation. The food is as pleasing as the surroundings, and the chef’s serious vision is outlined on a menu of wonderfully delicious traditional dishes interspersed with bold, innovative plates.”

It added, “Expect richly spiced favourites such as chicken Madras, a fragrant specialty of South India. Coconut rice is the perfect sidekick to sop up all of that delicious, creamy sauce. Savour each bite of the mouthwatering jumbo prawns in a pureed spinach curry, but do leave room for dessert—perhaps the saffron rice pudding or a cooling mango ice cream.”

Motonobu Udon

According to the MICHELIN Guide, “It’s worth frequenting this spot, where a simple, light-flooded dining room buzzes with tables full of diners slurping bowls of noodles and savouring sides. As the name hints, it’s all about udon here, where the noodles are handmade and cut fresh to order. Traditional varieties are available hot or cold, served with tempura bits and fresh green onions or with mentsyu sauce and tempura egg. Specialty bowls, such as the spicy tanton with braised pork belly, Shanghai bok choy in a spiced chicken and dashi broth, are equally enticing. Peruse the add-ons and you may find yourself topping your bowl with piles of tempura treats, and inari and pressed sushi round out the menu. Don’t see something you want? Ask, as the accommodating staff aims to please.”

Seaport City Seafood 

According to the MICHELIN Guide, “Enter off Cambie Street and climb a set of stairs to reach Seaport City Seafood, an elegant dining room where pristine fish tanks entice and enchant. It’s an upscale setting that attracts a moneyed crowd, with tables set with white cloths and gleaming chandeliers overhead. It is best known for dim sum, which leans traditional while also delivering a fresh and elevated perspective. Case in point? The black truffle fried wild rice, an exciting and contemporary take on an old favourite. Bubbling congee is the ultimate comfort dish; steamed pork ribs are crispy-creamy with irresistible umami; and baked barbecue pork pastry is a winner. Stir-fried cumin lamb shank is a can’t miss meal, and if you still have room left for dessert, choose the durian mochi or sponge cake with taro paste.”

It added, “Keep an eye if ordering off the menu, since dim sum offers the value at both lunch and dinner.”

Sushi Hil

According to the MICHELIN Guide, “Natural light floods the dining room at Sushi Hil, where blonde wood furnishings set a clean, contemporary tone. The best seats are naturally at the counter, where guests can watch the talented and engaging Chef Hil Nguy craft his jewel-like pieces with great care and efficiency. Seasonal ingredients and high quality fish shine, as in a dish of Japanese sweet prawns accompanied by the just-removed head, served simply over crushed ice with a dab of wasabi. Aka Isaki, or red grunt, is served with orange to underscore the power play of salinity and citrusy sweetness, while aji (mackerel) from Kagoshima has an added zing with grated ginger-scallion. Other standouts include otoro, ikura and chopped tuna, and black throat perch.”

Here is the full breakdown of Vancouver’s new and returning Bib Gourmand restaurants:

As for this year’s Recommended Vancouver restaurants, 12 new ones were announced! Here is the full breakdown of all the 2023 Recommended restaurants:

Vancouver wasn’t the only Canadian city to have a MICHELIN ceremony — Toronto got its very own too! To find out which Toronto restaurants scored Bibs and Stars, check out this article here.

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