Michelin-Star Restaurants in Seattle (2025)

This 12-seat Filipino American tasting-menu restaurant braids Pacific Northwest ingredients with Filipino history and storytelling. Featured in The New York Times and frequently cited by Eater Seattle and James Beard judges, it’s a South End experience rooted in community.

Set in a Craftsman house, Atoma channels fine-dining precision into playful, seasonal plates. Named Seattle Met’s Restaurant of the Year and listed among Seattle’s best by The New York Times, it showcases PNW produce with polish and personality.

A Seattle icon since 1950, Canlis remains a destination for views, service, and a contemporary tasting menu. Recognized by Food & Wine and covered widely by the Seattle press, it continues evolving with new leadership while honoring its legacy.

A nine-seat Capitol Hill omakase where chef Hideaki Taneda practices Edomae technique with seasonal nuance. Praised by The Infatuation and highlighted by local media, it’s one of the toughest reservations in town—proof of its cult following.

An intimate tasting menu inspired by Italian technique and Northwest seasonality. Frequently recommended by local critics and national writers, Altura delivers thoughtful pacing, a balancing-act beverage pairing, and a chef’s counter worth seeking out.

Spinasse helped define Seattle’s pasta culture with Piemontese classics like tajarin and agnolotti. Regularly featured by Condé Nast Traveler, The New York Times, and Eater Seattle, it remains a heartfelt, handmade benchmark for Italian dining here.

Chef Mutsuko Soma’s hand-cut soba and tempura spotlight Japanese craft through a Pacific Northwest lens. Lauded by Condé Nast Traveler, Food & Wine, and Eater Seattle, it’s a Fremont must for noodle aficionados and sake lovers.

A serene kaiseki experience where monthly menus trace Japanese seasonality with Northwest ingredients. Celebrated by The Infatuation and local editors, wa’z offers chef’s-counter interaction and meticulous hospitality rooted in Kyoto tradition.

A snug Capitol Hill omakase known for top-flight sourcing and a hard-to-snag seat. Recognized by national critics and praised by The Infatuation, it keeps the focus on pristine fish and thoughtful pacing.

John Sundstrom’s fine-dining standard-bearer champions small farms and foragers with a seasonal menu and optional tasting format. A James Beard Award–winning chef and a longtime local favorite, Lark delivers polished Northwest cooking without pretense.

Melissa Miranda’s Beacon Hill restaurant channels family memories and Filipino flavors into dishes that feel both personal and progressive. A James Beard finalist and media favorite, it’s a community-centered space with real cultural resonance.