Nikki Zheng makes precision feel like an invitation.
At Sushi Akira, about a dozen seats, eighteen courses and a bill under $200 turn New York’s most intimidating format into a welcome.
Every story
61 stories from the September 2026 issues. Each opens on its own page with the listing and sources.
61 stories
Odo hides a two-star counter behind a cocktail bar.
Hiroki Odo’s fourteen seats run on kaiseki pacing and downtown energy at once.
Kosaka keeps the West Village quiet enough to hear the knife.
Ten seats, kelp-cured sea bream and a counter that values patience over theatre.
Noz 17 seats seven and asks for your full attention.
Aged fish, red-vinegar kohada and meditative stillness on West 17th Street.
Noda proves omakase can be glamorous and strict at once.
A jewel-box room under a golden dome, with caviar, uni and aged otoro at a semicircular counter.
At Brooklyn Fare, the brigade has nowhere to hide.
A steel horseshoe counter around a silent kitchen, and two stars earned in full view.
Papa San makes the counter fast and cheerful.
Handrolls, chicken skewers and chilled cucumber on West 34th Street, served elbow-to-elbow.
Joo Ok brings two-star Seoul to the sixteenth floor.
Chef Shin Chang-ho’s tasting menu, perilla oil and aged jang included, is the only room in this chapter the guide rates at two stars.
Cote put the Korean grill in a steakhouse and kept both.
The Butcher’s Feast, dry-aged cuts over tabletop embers and a 1,200-label wine list on 22nd Street.
Nōksu hides a starred counter in the subway.
Behind a keypad door off the 34th Street station, twelve seats and a one-star menu.
Kochi turns Korean skewers into a starred tasting menu.
Sungchul Shim’s nine skewer courses on Tenth Avenue.
Mari makes the gimbap a one-star course.
Warm nori cones passed hand to hand on Ninth Avenue, so the seaweed stays crisp.
Cho Dang Gol still makes its own tofu.
A Bib Gourmand on West 35th Street built on house-made dubu and bubbling soondubu, at $$.
Seoul Salon is Koreatown after dark.
Yukhoe, gochujang ribs and soju cocktails in a bi-level loft on West 33rd Street.
Genesis House serves royal Korean cooking by the Hudson.
A dining room on Tenth Avenue, cooking developed with Seoul’s Onjium institute.
Hwaro keeps the firepot at the table.
Charcoal pork belly and galbi around earthenware firepots on Eighth Avenue.
Café Carmellini brings back the grand hotel dining room.
In the Fifth Avenue Hotel, Andrew Carmellini’s kitchen and tableside service revive a kind of New York night most restaurants gave up.
Peak serves dinner on the 101st floor.
An express elevator, a glass-wrapped room over the Hudson, and halibut on the bone.
Hav & Mar paints the dining room.
Marcus Samuelsson’s Chelsea room, with Derrick Adams murals and berbere brown butter.
Crane Club reopens the Meatpacking steakhouse.
Leather banquettes, a raw bar and dry-aged porterhouse over charcoal on Tenth Avenue.
The Dining Room at RH Guesthouse asks you to put the phone away.
White oak, Murano crystal, rotisserie chicken and caviar, and a room built for conversation.
Ci Siamo cooks Manhattan West over a live fire.
Hillary Sterling’s wood-fired pasta and branzino near Moynihan Train Hall.
La Devozione builds a tasting menu from dry pasta.
An oval counter on West 16th Street devoted to bronze-die shapes from Pastificio Di Martino.
Bangkok Supper Club brings the charcoal grill to Hudson Street.
Chef Max Wittawat’s beef tongue with tamarind jaew and smoky pork jowl, late into the night.
Ulivo stays a neighbourhood osteria on West 28th.
Bucatini all’amatriciana and cacio e pepe in a candlelit brick room, at $$$.
At Sonoratown, the tortilla is the tasting menu.
Teodoro Diaz-Rodriguez and Jen Feltham cook the flour tortillas of San Luis Río Colorado on East 8th Street, and the guide gives the whole meal a single $.
Pizzeria Bianco and a two-star counter share an address.
Chris Bianco’s Rosa pie is a Bib Gourmand at 1320 E. 7th St. Hayato, rated two stars, is Suite 126 of the same building.
Tonchin is a Bib Gourmand at a single $.
Tokyo-style tonkotsu, noodles rolled daily and a room that clatters near Herald Square.
Peppercorn Station does not tone down the heat.
Chongqing chicken, mapo tofu and boiled fish in chili oil near Bryant Park, at $$.
Tsubaki is Echo Park’s neighbourhood izakaya.
Charles Namba and Courtney Kaplan’s chawanmushi, skewers and a sake list worth the trip.
Grá makes Historic Filipinotown a pizza stop.
Long-fermented sourdough pies and natural wine on Pizarro Street, a Bib Gourmand at $$.
Maccheroni Republic keeps fresh pasta affordable downtown.
Hand-made tortelloni and squid ink spaghetti across from the Bradbury Building, a Bib Gourmand at $$.
The Factory Kitchen serves silk-handkerchief pasta in a factory.
Mandilli di seta with Genovese pesto in a converted Arts District warehouse, a Bib Gourmand at $$.
Yunomi Handroll rolls to order in the Arts District.
Blue crab and yellowtail handrolls at a wraparound counter on East 3rd Street, at $$.
Hayato gives a long dinner a clear shape.
Brandon Go’s seven seats, no recorded music and a kaiseki menu the guide rates at two stars.
Kato cooks proud, precise and Taiwanese.
Jon Yao’s two-star tasting menu and one of the country’s most ambitious non-alcoholic pairings.
Sushi Kaneyoshi is a basement worth finding.
Yoshiyuki Inoue’s one-star counter under East 1st Street.
Restaurant Ki reads Korean heritage through California produce.
A one-star counter on San Pedro Street where chefs explain each fermentation.
At Q Sushi, the rice is already seasoned.
Hiroyuki Naruke’s Edomae counter on West 7th Street, with no soy sauce on the table.
Sushi Takeda keeps Little Tokyo’s classical line.
Hide Takeda’s kombu-cured snapper and warm akazu rice, in Suite 307 on Onizuka Street.
Bar Sawa pairs omakase with cocktails.
Eight seats on San Pedro Street where torched tuna meets Japanese whisky.
715 brings an Osaka counter to the Arts District.
Raymond Matsuno’s eight seats on East 3rd Street, with dry-aged bluefin and easy conversation.
Baroo puts fermentation in the foreground.
Kwang Uh and Mina Park cook Korean temple and fermentation traditions at a long, low counter on East 2nd Street.
Bestia still runs the loudest pass in the Arts District.
Ori Menashe and Genevieve Gergis’s bone marrow gnocchetti, salumi and wood-fired pizza, more than a decade in.
Damian opens a tropical courtyard behind warehouse walls.
Enrique Olvera’s duck carnitas, clam aguachile and a courtyard under banana palms.
Manuela eats inside an art gallery.
Cornbread, wood-roasted chicken and biscuits in the Hauser & Wirth courtyard.
Orsa & Winston keeps one chef’s voice at one star.
Josef Centeno’s thirty seats, where Italian and Japanese cooking meet.
kodō grills over binchotan on Santa Fe Avenue.
Tsukune, yellowtail collar and natural wine at an Arts District izakaya.
CAMPHOR lightens French cooking with Southeast Asian spice.
Max Boonthanakit and Lijo George’s all-white dining room on East 3rd Street.
Girl & the Goat is built for the whole table.
Stephanie Izard’s sweet-sour-spicy plates for sharing on Mateo Street.
Le Comptoir made the garden part of the counter.
Gary Menes’s ten-seat, vegetable-led counter in Koreatown, cooked from his Long Beach garden. Its MICHELIN listing no longer resolves, so we could not confirm it for this issue.
Sushi Masaki Saito builds a night around a 200-year-old counter.
Behind a Victorian facade on Avenue Road, Edomae sushi at the top of the guide’s price scale.
Osteria Giulia brings the Ligurian coast to Avenue Road.
Rob Rossi’s focaccia di Recco, lorighittas and wood-charcoal branzino in a limestone room.
Quetzal cooks College Street over a wood fire.
A long live-fire hearth, heirloom corn nixtamalized in-house, and one MICHELIN star.
Bar Raval has no chairs, and needs none.
Grant van Gameren’s standing pintxos bar at College and Palmerston, a Bib Gourmand at $$.
Alo keeps its French line three floors above Spadina.
Patrick Kriss’s one-star tasting menu, reached by elevator from the corner of Queen West.
Edulis cooks without a printed menu.
Michael Caballo and Tobey Nemeth’s candlelit room of wild game, mushrooms and truffles.
SumiLicious brings Montreal smoked meat to Steeles.
Sumith Fernando spent years at Schwartz’s before opening this strip-mall deli, now a Bib Gourmand at $.
Congee Queen is where the GTA’s families eat together.
Eight-hour congee, live seafood and roast meats in a dining hall built for banquets.
Don Alfonso 1890 looks out over the lake.
The Iaccarino family’s Amalfi Coast cooking in the Westin Harbour Castle, at one star.
Pearl Morissette earns two stars on a Niagara farm.
Daniel Hadida and Eric Robertson cook a menu decided by the day’s harvest, and the 2026 guide rates them at two stars.
No story matches. Try a restaurant, a chef or a street.