Michelin Guide Toronto 2026: All the Award Winners

The fifth edition of the MICHELIN Guide Toronto & Region was unveiled on September 22 at Liberty Grand. The 2026 selection lists 111 restaurants covering 33 types of cuisine: one two-star restaurant, 14 one-star restaurants, 31 Bib Gourmands and 65 Recommended addresses. The inspectors did not award any new stars this year. Instead, the new names show up in the Bib Gourmand and Recommended categories, which gain 16 addresses between them. This is also the first Toronto edition since Michelin retired the Green Star in favour of Mindful Voices, a new recognition for chefs whose work reaches beyond the plate. As in the last two editions, the selection reaches past the city limits into Niagara, Mississauga, Collingwood and Creemore.

The Stars: 15 Tables, One Change at the Top

There are now 15 starred restaurants, down from 17 last year. Hexagon, in Oakville, closed earlier in 2026. Aburi Hana, in Yorkville, spent most of the past year closed and reopened on September 17 with a new chef and concept, just days before the ceremony. Sushi Masaki Saito, which held two stars in previous editions, now appears with one.

Two stars (region)

• Restaurant Pearl Morissette (Lincoln, Niagara Region): chefs Daniel Hadida and Eric Robertson keep the two stars they first earned last year. The 42-acre property brings together a restaurant, winery, orchard, farm and bakery.

One star (Toronto)

• aKin: Eric Chong’s modern Asian tasting menu at a four-seat chef’s counter, with dishes like madai with house-made sauerkraut in a mala broth.
• Alo: Patrick Kriss’s contemporary French restaurant on the third floor of 163 Spadina. The inspectors recommend the marble chef’s counter.
• DaNico: Daniele Corona’s contemporary Italian cooking in an early-1900s bank building on College Street, with the wine stored in the old vault.
• Don Alfonso 1890: the Toronto outpost of the Italian house, at the Westin Harbour Castle, known for cannelloni with marjoram ricotta and smoked provolone.
• Edulis: Tobey Nemeth and Michael Caballo’s Spain-inspired seafood cooking on Niagara Street, such as John Dory with white asparagus and an Amontillado sherry sauce.
• Enigma Yorkville: keeps its star under a new chef, Zachary Barnes, who has steered the kitchen toward simplicity and letting the ingredients shine.
• Kaiseki Yu-zen Hashimoto: Masaki Hashimoto’s kaiseki, served in private rooms inside the Japanese Canadian Cultural Centre.
• Kappo Sato: Takeshi Sato’s free-form counter menu on Mount Pleasant Road, built mostly on ingredients flown in from Japan.
• Osteria Giulia: Rob Rossi’s Ligurian-inspired seafood cooking on Avenue Road, including snow crab tagliolini with smoked bottarga.
• Quetzal: Steven Molnar’s Mexican cooking on College Street, with tortillas made from heirloom corn that is nixtamalized and ground in house.
• Restaurant 20 Victoria: also keeps its star after a change in the kitchen. Rafael Covarrubias brings bolder, contemporary flavours and Mexican touches, as in his dry-aged duck with chimole negro.
• Shoushin: Jackie Lin’s Edomae sushi on Yonge Street, where the rice is a blend of two varieties.
• Sushi Masaki Saito: the chef-owner serves fish sourced only from Japan at a 200-year-old hinoki counter on Avenue Road.

One star (region)

• The Pine (Creemore): Jeremy Austin and Cassie Austin’s contemporary cooking with Chinese influences, in a former gas station.

Mindful Voices Replaces the Green Star

Michelin announced in June that it was retiring the Green Star and launching Mindful Voices, a platform for chefs, hoteliers and winemakers who are changing how their industries work. In Toronto, the first recipients are Aldo Camarena and Ashley McKay, the husband-and-wife chefs of Antylia. They buy from local farmers and Indigenous growers and run their kitchen as a closed loop: rendered duck fat goes into the mole, strawberry tops become sorbet and pineapple skins are turned into vinegar for salsas.

Bib Gourmand: Five Arrivals, 31 Addresses

Five new Bib Gourmands join the list. Three are in Toronto and two are in the Niagara Region.

Toronto

• Antylia (Bloorcourt): seasonal Canadian produce seen through a Latin American lens, drawing on Argentinian, Ecuadorian, Mexican and Peruvian traditions. The masa is ground in house on a volcanic stone mill imported from Puebla.
• Golden Horseshoe Barbecue (Seaton Village): family-style Texas barbecue from a team that started as a backyard pop-up before opening on Dupont Street.
• The Lunch Lady of Saigon (Trinity Bellwoods): rotating noodle soups like bún riêu and bún bò, in honour of Nguyen Thi Thanh, a Saigon street food vendor.

Region

• Les Incompetents (St. Catharines): a bistro chef Zach Smith calls “French-ish,” with playful takes on the classics.
• RPM Bakehouse (Jordan Village): a bakery and café run by the Restaurant Pearl Morissette team, with seasonal pastries made from the farm’s produce and slow-fermented heritage grain breads.

The 26 returning Bib Gourmands include Alma, Bar Raval, BB’s, Campechano, Cherry Street Bar-B-Que, Chica’s Chicken, Conejo Negro, Enoteca Sociale, Favorites Thai, Grey Gardens, Indian Street Food Company, Mhel, Puerto Bravo, R&D, Rasa, Ricky + Olivia, SumiLicious Smoked Meat & Deli, Sunnys Chinese, The Ace, The Cottage Cheese, Tiflisi and White Lily Diner in Toronto. Outside the city, the list includes 7 Enoteca in Oakville, Barrel Heart Brewing in Dundas, Guru Lukshmi in Mississauga and Sundays in Uxbridge.

Recommended: 11 Newcomers

The Recommended category grows to 65 addresses. Seven of the newcomers are in Toronto.

Toronto

• 156 ONEFIVESIX (Queen West): chef-owner MJ Jeong’s Korean cooking with a French accent, including a 48-hour kalbi short rib and a potato pancake with myeongran aioli. The bill arrives in a box with a plum aperitif.
• Bar Allegro (College Street): an aperitivo and wine bar from the team behind Bar Pompette, with Italian and Spanish small plates and beef bourguignon served with bone marrow.
• Bar ARDO (King Street East): southern Italian and Sicilian cooking from chef Roberto Marotta and Jacqueline Nicosia, with rigatoni in a beef brasato sauce and an espresso chocolate mousse.
• Bar Eugenie (Harbord Village): a tribute to Eugénie Brazier, with duck confit on beluga lentils and a peanut butter pie.
• Liliana (Queen West): chef Marvin Palomo pairs Italian technique with Asian influences, as in trofie with oxtail ragù and tiger shrimp with clams in XO sauce.
• PUNCH (Le Germain Hotel Mercer): pub food with Indian flavours, including a Scotch egg with kebab-spiced pork and curry ketchup.
• Takja (College Street): smoke-free Korean barbecue with some dry-aged meat and a Hansang menu that tops haemul pajeon with caviar.

Region

• LORE (Collingwood): the second restaurant from the team behind The Pine. It turns nostalgic Canadian comfort food into fine dining, with a holiday shrimp ring and a beaver tail with foie gras.
• oddBird (St. Catharines): a downtown gastropub next to the hockey arena, where oysters and caviar share a chalkboard menu with fried chicken sandwiches.
• Pho Ngoc Yen (Mississauga): the original location of a family-run Vietnamese mini-chain, known for its crispy red snapper platter for two.
• Revé (Niagara-on-the-Lake): a tasting menu shaped by the chef’s life in Sicily and Spain, served at a counter facing a wood grill, in a strip mall.

Special Awards

• Young Chef Award: Andrew Golden, owner and pitmaster of Golden Horseshoe Barbecue.
• Exceptional Cocktails Award: Sharon Chan, general manager and partner at 156 ONEFIVESIX, for drinks built on Korean ingredients and drinking culture, such as her Plum Somaek.
• Sommelier Award: Toni Weber of Restaurant 20 Victoria, for pairings that follow the complexity of the sauces.
• Service Award: Eric Roell, general manager of LORE, where guests are treated like houseguests at a dinner party.

The Michelin Guide Toronto 2026 edition is a year of continuity. It adds no new stars, but it brings in a smokehouse, a noodle shop, a village bakery, a Korean barbecue and a pub. Some of the most interesting addresses are outside the city, from St. Catharines and Niagara-on-the-Lake to Collingwood and Mississauga, and for a restaurant lover, Toronto & Region is a larger territory every year.

Written by Valérie Boutet
Photography by Scott Usheroff