Considered to be the pinnacle of modern food criticism, chefs and restaurateurs alike dream of being featured in MICHELIN’s world-renowned guide.
This fall MICHELIN released its inaugural guide for Toronto. With the tastemaking giant making its first-ever scores in the city, it’s a big deal for Toronto’s culinary scene.
Beyond the prestige of receiving MICHELIN Stars, simply being included in the guide can drastically impact a restaurant’s profile and revenue. Entry into the guide can transform an eatery from a best-kept-secret into a local hotspot, filling up reservation books months in advance.
If you’re a restaurant owner in Toronto, here’s what you need to know about MICHELIN Guides, their contributors, and who made it into Toronto’s first-ever edition.
MICHELIN Stars at a Glance
Believe it or not, MICHELIN Guides are curated and published by a French tire company of the same name. With the first edition being published back in 1900, MICHELIN Guides are considered to be the global leader in culinary critique. The guide’s high level of prestige has a substantial impact on the success of restaurants and establishments featured in it.
Restaurants are ranked by ‘Stars’ ranging from one to three. Three Stars is considered a perfect score and is exceptionally rare. However, simply being included in the guide, even at one Star is considered to be an incredibly high accomplishment.
Inclusions and Stars are determined by MICHELIN’s famously discreet (and anonymous) inspectors. These critics travel across the globe eating at a variety of spots, from small takeout counters to local diners and of course, five-star restaurants.
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Who Made the Cut
Of the close to 18,000 licensed food vendors in Toronto, 13 restaurants received official entry into the MICHELIN Guide – 12 receiving a single Star, and one earning a remarkable two Star designation.
One Star
- Aburi Hana (Japanese/Kaiseki)
- Alo (Contemporary)
- Alobar Yorkville (French)
- Don Alfonso 1890 (Italian)
- Edulis (Contemporary)
- Enigma Yorkville (Contemporary)
- Frilu (Contemporary)
- Kaiseki Yu-Zen Hashimoto (Japanese/Kaiseki)
- Osteria Guilia (Italian)
- Quetzal (Mexican)
- Shoushin (Japanese/Sushi)
- Yukashi (Japanese/Kaiseki)
Two Stars
- Sushi Masaki Saito (Japanese/Sushi)
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What Toronto Restaurant Owners Should Know
As MICHELIN Stars have the potential to boost a restaurant’s reputation and revenue, it’s no surprise that many restaurant owners have spent years trying to get their business featured in the coveted guide.
Unfortunately, there are no direct actions a restaurateur can take to attract MICHELIN inspectors to their restaurant. As arguably the most prestigious food critics in the world, MICHELIN inspectors are famously discreet. It’s rumoured that official inspectors are only able to inform only one or two family members about their occupation.
This level of secrecy contributes to the elusive-yet-elevated brand of the MICHELIN Guide, but it’s also integral to its authenticity. When inspectors remain anonymous, they’re able to prevent receiving specialized or priority service.
During the dining process, inspectors will order the maximum number of courses offered, typically an appetizer, entree, and dessert. However, not offering multi-course service does not disqualify a restaurant from consideration. Inspectors have the freedom to order whatever they like, but will often go with dishes that feature a high count of ingredients.
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Criteria
Despite the secretive nature of inspectors, MICHELIN has revealed a few details about their refined process. When considering a restaurant for inclusion, inspectors follow five universal criteria points.
- Use of Quality Products
- Mastery of Flavor and Cooking Techniques
- The Personality of the Chef in the Cuisine
- Value for Money
- Consistency of Food
When all is said and done, the best way to increase your chances of receiving a MICHELIN Star is by offering delicious food made with high-quality ingredients, and ensuring your restaurant consistently provides great service.
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