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2025《米其林指南东京版》新晋与升星餐厅名单
官方逐名公布2025版15家新晋或升星餐厅:SÉZANNE升三星、Tempura Motoyoshi升二星,另有13家获一星。
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Food, cuisines, restaurants and restaurant guides.
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官方逐名公布2025版15家新晋或升星餐厅:SÉZANNE升三星、Tempura Motoyoshi升二星,另有13家获一星。
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Partial list: named promotions to three and two stars, Soul promoted to one star, and five new one-star restaurants; the article's final one-star roster is one short of its stated total.
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Complete 2026 California star list: 83 restaurants, with 10 Three Star, 13 Two Star, and 60 One Star entries.
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The complete star list for the 2025 MICHELIN Guide California: 87 restaurants, with 8 Three Stars, 14 Two Stars and 65 One Stars.
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Partial Toronto & Region 2026 star record naming two restaurants explicitly described by the official article; the edition contains 15 starred restaurants in total and no newly starred restaurants.
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2023年《米其林指南华盛顿版》星级表列25家餐厅:三星1家、二星3家、一星21家。逐店星级总数一致;PDF汇总列入选餐厅122家,网页新闻稿则写123家。
Concepts
Daliang bengsha is a traditional fried snack of Daliang in Shunde, named after the butterfly shape and the Shunde dialect word for butterfly, and made from flour, fermented red bean curd, lard and sugar; its craft joined the district intangible heritage list in 2022.
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2023年《米其林指南芝加哥版》完整星级名单,共21家餐厅:三星3家、二星2家、一星16家。
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官方2022完整名单按城市筛出的巴塞罗那餐厅:19家(2家三星、6家二星、11家一星);19家均已关联有官方历史个人页资料的档案。
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Only the 19 restaurants newly awarded stars in the official 2022 article: two new Two Star restaurants and 17 new One Star restaurants. This is not the complete New York City star list.
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官方2023跨城新闻稿点名的纽约市二星获奖餐厅:odo 与 Sushi Noz。仅记录该来源明确列名的餐厅,不是纽约市全体星级餐厅名单。
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官方2026名单按城市筛出的巴塞罗那星级餐厅:29家(三星4、二星5、一星20);29家均已关联有官方当前或历史个人页证据的档案。
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PDF逐店星级表列出纽约市及都会区72家餐厅(三星4、二星14、一星54);同一文件汇总栏写一星53家、总计71家,内部相差1家。
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官方2026名单按城市筛出的马德里星级餐厅:31家(三星1、二星6、一星24);31家均已链接到有官方个人页或历史档案证据的餐厅。
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巴塞罗那2025历史完整名单逐店行筛选共29项(4/2/23);官方分类称33家二星,归档逐店列表实际列32项。29项均已链接。
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根据官方2024年纽约指南星级文章各层级逐名条目整理:5家三星、14家二星、54家一星,共73家。该纽约版区域覆盖市区与周边城镇;不含绿星、Bib Gourmand或全部Selected餐厅。
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官方2022版意大利名单按原文城市筛选:米兰15家(1/2/12);14家已链接,Viva Viviana Varese保留官方名单原行。
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按法国官方2023完整星级名单筛选巴黎市界内餐厅:三星9家、二星15家、一星92家,共116家;115家已关联,1条保留原始名单行。
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The official article lists the starred restaurants, but states 29 one-star restaurants while naming 30; the list preserves that discrepancy rather than claiming a count match.
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按法国官方2025完整星级名单整理巴黎市区123家:三星10、二星17、一星96;123家均已关联单独餐厅词条。历史页面失效、身份连续性不明或餐厅自有页面内容有限时,介绍明确限定可确认内容,不混用其他同名餐厅资料。
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Partial list: one newly awarded three-star restaurant and five newly awarded one-star restaurants; not all starred restaurants.
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Partial list: one new two-star restaurant and three new one-star restaurants named in the official announcement.
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Partial list: one restaurant named as promoted to two stars and four newly awarded one-star restaurants; retained starred restaurants are not included.
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上海2025版官方文章明确列出Taian Table与Ultraviolet by Paul Pairet两家三星;本榜单完整列出三星,但不含一星/二星名单。
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北京2025版官方文章列出两家三星:Chao Shang Chao(Chaoyang)与Xin Rong Ji(Xinyuan South Road);本表完整列出三星名单。
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《米其林指南新加坡版》2026完整星级名单,共45家:3家三星、9家二星、33家一星。名单列出的餐厅均位于新加坡,餐厅档案提供菜系分类与介绍。
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官方2026泰国版完整星级名单,共43家:33家一星、8家二星、2家三星。城市分布为曼谷39家、暖武里2家、攀牙1家、普吉1家。
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按法国官方2022完整星级名单筛选巴黎市界内餐厅:三星10家、二星14家、一星84家,共108家;107家已链接,Pavillon保留原始名单行。
Concepts
Shenjing roast goose is a traditional siu mei dish of Shenjing village on Changzhou Island, Huangpu, Guangzhou: a black-crested goose is hung in a pit or earthen jar and roasted over lychee-wood charcoal, giving crisp skin, tender meat and the fragrance of the wood.
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The MICHELIN Guide published its 2026 Germany selection on 23 June 2026. It lists 339 starred restaurants: 12 with three stars, 48 with two stars and 279 with one star; city labels follow the official page.
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Guangfu cuisine is the core and best-known branch of Cantonese cooking. Centred on Guangzhou, it seeks freshness within clarity and flavour within lightness, using steaming, stewing and white-poaching to keep the ingredient’s own taste — the source of the saying “eat in Guangzhou”.
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Wonton noodles are a traditional Guangzhou dish: springy bamboo-pressed egg noodles with pork-and-shrimp wontons in a long-simmered stock of pork bones, dried flounder and dried shrimp, finished with yellow chives and a little lard. A signature of the Xiguan quarter.
Concepts
Zhuhou sauce is a traditional Foshan seasoning created by the Qing chef Liang Zhuhou of the Sanpin Lou restaurant: soybeans and wheat flour are fermented and sun-dried into a paste, then steamed with lard, sugar and sesame. It is deeply savoury and best known in Zhuhou chicken.