Restaurant Pearl Morissette, in Jordan Station, Ont., was awarded two stars in the 2025 Michelin Guide for Toronto.HO/The Canadian Press
For the fourth year in a row, the Michelin Guide, which, yes, is put out by the French tire company, has bestowed a few new restaurants in Toronto and its outskirts with its coveted stars.
Michelin has awarded two stars to Restaurant Pearl Morissette, a restaurant in the Niagara Region that offers contemporary cuisine – the spot previously had one star.
A Toronto eatery specializing in Chinese cuisine, aKin, earned its first star. Toronto omakase restaurant Sushi Masaki Saito lost one of its two stars after being the most awarded restaurant three years in a row.
Meanwhile, Sundays, a restaurant offering creative cuisine in Uxbridge, northeast of Toronto, was awarded a green star in recognition of its efforts in sustainable gastronomy.
This is the second year the guide has looked outside the city limits, with restaurants located up to two hours away.
The Toronto region now holds one restaurant with two Michelin stars and 16 restaurants with one Michelin star. There are 26 eateries with the Bib Gourmand recognition, which Michelin describes as a distinction recognizing “eateries for great food at a great value.” All the restaurants in the 2025 Michelin Guide for Toronto and its surrounding regions can be found here.
Here’s a look at the newest additions.
Two stars
Restaurant Pearl Morissette
Type of cuisine: Contemporary
Chefs: Daniel Hadida and Eric Robertson
Neighbourhood: Jordan Station in Niagara (3953 Jordan Rd.)
What the Michelin inspectors said: “This 42-acre destination in the picturesque Niagara region is the full experience. A restaurant, winery, orchard, farm and bakery… With great pride for Canadian ingredients and respect for the seasons, Chefs Daniel Hadida and Eric Robertson make the most of their surroundings to enhance their spontaneous tasting menu’s dishes, as in roasted guinea hen with chanterelles, mokum carrot and fig.”
One star
aKin
Type of cuisine: Chinese
Chef: Eric Chong
Neighbourhood: St. Lawrence (51 Colborne St.)
What the Michelin inspectors said: “Chef Eric Chong has set out to do what few others in the region dare to. Drawing inspiration from across Asia, he taps into his own heritage and delivers a modern tasting menu that reimagines what is possible using top-shelf ingredients sourced from Nova Scotia to British Columbia… Past highlights include lobster cheung fun, char siu bao with Iberico secreto and grilled langoustine with silver needle noodles.”
Green Star
The Michelin Green Star highlights restaurants that use sustainable practices to offer dining experiences that combine culinary excellence with eco-friendly commitments. This year, Michelin guide inspectors awarded three Toronto restaurants with the Green Star with the newly minted Sundays joining the ranks.
Sundays
Type of cuisine: Creative
Chefs: Ben Denham and Ashley Lloyd
Neighbourhood: Uxbridge, Ont. (58 Brock St. W.)
What the Michelin inspectors said: “Husband and wife team Ben Denham and Ashley Lloyd work with ingredients largely grown on their 10-acre organic farm to craft a smart menu that celebrates the seasons. Vegetables figure prominently alongside bright salads, tender omelets and a particularly satisfying fried pork cutlet. Dinner is a touch heartier with the likes of smoked duck or ricotta agnolotti.”
The Bib Gourmands
The Michelin guide inspectors also found six new restaurants worthy of the Bib Gourmand designation (this year’s list also includes green-starred Sundays). This award recognizes “good quality, good value restaurants” where diners can have two courses and a glass of wine or dessert for less than US$50.
7 Enoteca
Type of cuisine: Italian
Chef: Rafael Covarrubias
Neighbourhood: Oakville, Ont. (216 Lakeshore Rd. E.)
What the Michelin inspectors said: “Here, find a cool warren where pasta and pizza feature top-quality ingredients prepared with precision. A verdant salad or a bright tuna crudo with capers and gnocco fritto is a lovely start before moving into the likes of trecce pasta with crab. Cooked in wood-burning ovens, pizzas arrive with blistered, puffy edges and crisp bottoms. Winning combinations include ‘nduja with heirloom tomatoes, basil and stracciatella”.
Barrel Heart Brewing
Type of cuisine: Contemporary
Chef: Mitchell Gatschuff
Neighbourhood: Dundas, Ont. (104 King St. W.)
What the Michelin inspectors said: “This team is full of ideas – and has the skills to pull them off. Think snap peas glossed in a gochujang vinaigrette with house-made kimchi and pickled pears or spaghettini tossed in a corn and tamarind sauce. Dessert is a must, as the dulce de leche banana pudding makes for a righteous finale. On tap, find thoughtful beers made with locally grown fruit and aged in old wine barrels.”
Mhel
Type of cuisine: Korean and Japanese Contemporary
Chef: Young Hoon Ji
Neighbourhood: Bloorcourt (276 Havelock St.)
What the Michelin inspectors said: “Partners in both life and business, Young Hoon Ji and Seung-Min Yi are the brains behind Mhel, where a daily changing menu features around a dozen dishes blending Korean and Japanese influences… While the dishes shift, the attention to detail never sways, as in a dish of cucumbers pickled in a mix of dashi, yuzu and sudachi for a savoury-sweet mix or a plate of charcoal-grilled chicken with morels in a rich sauce.”
Ricky + Olivia
Type of cuisine: Creative
Chefs: Ricky Casipe and Olivia Simpson
Neighbourhood: Leslieville (996 Queen St. E)
What the Michelin inspectors said: “Chefs Ricky Casipe and Olivia Simpson have fashioned a decidedly clever spot. Take the carrot and ice cream, a savory plate of roasted carrot tucked with chickpeas and topped with bay leaf ice cream over a bed of melted brie. It doesn’t need to make sense – it’s delicious.”
The Cottage Cheese
Type of cuisine: Indian
Chef: Vikash Chhetri
Neighbourhood: Kensington (64 Oxford St.)
What the Michelin inspectors said: “Named after the owner’s favourite food (paneer), the restaurant takes its sunny disposition to heart and offers refreshing takes on an extensive range of familiar Indian classics and flavours. Prepared with finesse and refinement and seasoned to exacting standards, chaats, claypots and curries are designed for sharing. Recent highlights include a strikingly vibrant butter chicken as well as a deep-toned coastal fish curry.”
