2022 California MICHELIN Stars Guide with 18 new added stars

Restaurants with exceptional cooking are given a MICHELIN Star. To gain this star, five fundamental standards are taken into account

• the excellence of the ingredients
• the balance of flavors
• the technical proficiency
• the personality of the chef as it is reflected in the food
• consistency over time and across the whole menu.

As teasers were already released for the 2022 MICHELIN Guide California, they have included 18 new MICHELIN Stars. Check the new additional ones.

Addison (San Diego) - Three MICHELIN Stars

Cuisine: Contemporary/Californian

You'll be left wanting more as Chef William Bradley's crew masterfully prepares foods from around the world in their precedent-setting dining room. And introduces the menu to global taste.

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Camphor (LA) - One MICHELIN Star

Cuisine: Contemporary/French

This well-known Restaurant is buzzing with activity from enthusiastic customers and a busy open kitchen. Camphor serves excellent French cuisine with a touch of Southeast Asian spice.

Caruso's (Montecito) Cuisine: Californian

The seasonal prix-fixe and an emphasis on local goods take center stage and bring up originality.

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Citrin (LA) Cuisine: Californian

Chef Ken Takayama's cuisine focuses on modernized interpretations of classically rooted flavors with contemporary, global accents.

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Cyrus (Sonoma) Cuisine: Californian

Here, dining is a joyous occasion. The excellent, internationally influenced cuisine includes dishes like farm-fresh crudité to be Sonoma duck with turnips and hoisin and black sesame financier with shaved plums, to name a few.

Gwen (LA) Cuisine: Steakhouse

This inviting set-up butcher shop serves sustainably farmed meats from nearby partner farms during the day and night turns into an exotic dinner.

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Hatchet Hall (LA) Cuisine: American

Due to the abundance of locally produced food, this open-flame cooking is done with a Southern accent and a seasonal focus.

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Localis (Sacramento) Cuisine: Californian

Chef/owner Christopher Barnum-Dann infuses this modest space with remarkable warmth along with his close-knit crew. His excitement is immediately apparent as he cheerfully shares the origins of specific dishes and even asks for potential feedback.

Manzke (LA) Cuisine: Contemporary

Set aside some time to enjoy a ten-course tasting menu prepared in a modern way that combines French methods with Californian inspirations and Asian flavors.

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Nisei (San Francisco) Cuisine: Japanese/Contemporary

The combination of the Japanese tradition created by chef David Yoshimura is the foundation of this cuisine. Although dining here is a formal experience, there is little chance of stuffiness because the staff is friendly, and the soundtrack features '80s power ballads, creating a perfect ambiance.

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Osito (San Francisco) Cuisine: Contemporary

Osito, which translates to "small bear," is the chef Seth Stowaway's nickname, and he puts his heart and soul into this rustic, lodge-like establishment where live fire cooking takes center stage.

Press (Napa) Cuisine: American

The world's biggest collection of Napa wines is housed in this contemporary American dining area, which also radiates a Wine Country feel.

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San Ho Won (San Francisco) Cuisine: Korean

With top-notch ingredients, our kitchen's meticulously developed approach skilfully marries traditional Korean tastes with a sense of originality to produce meals with unparalleled depth and purity of flavor.

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715 (LA) Cuisine: Japanese/Sushi

Seigo Tamura, a chef, emigrated to the US from Osaka with aspirations of playing basketball professionally. Fortunately for Los Angeles, his current success comes from customers who enjoy his sushi.

Ssal (San Francisco) Cuisine: Korean

Seafood that has been carefully prepared demonstrates a commitment to craft, like in the case of black cod that has been dried before being grilled to produce skin so crispy it can be heard from across the room.

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Sushi Kaneyoshi (LA) Cuisine: Japanese/Sushi

Highlights include the exquisite grilled ocean perch sandwiched between two sheets of crisp nori and the warm, soy-braised West Coast oyster and prawns with a hint of smoke, covered in a rich egg yolk and soy sauce.

This Restaurant promotes local products obtained from adjacent farms, the 150-tree orchard on the site, the edible flower fields, herb gardens, vegetables, and the apiary.

Kato (LA) Cuisine: Asian/Contemporary

Chef Jonathan Yao is in charge here, skillfully drawing on his Taiwanese heritage to produce modern cuisine that is both straightforward and intricate.