New Michelin Stars Shimmer in LA

I was very excited to read Jim Dobson’s coverage of the new Michelin starred restaurants in Forbes. Below is his piece edited to feature the Los Angeles area winners:

“This week, the Michelin Guide California 2025 spotlighted nine newly starred restaurants across the state. Among the most notable highlights: Providence in Hollywood earned its third star, while Somni, in West Hollywood, made a stunning debut with three stars—a rare and remarkable feat.

Other major honors include Enclos, in Sonoma, with two stars, and Kiln, in San Francisco, which rose from one to two Stars. Five new restaurants were also awarded one star, bringing California’s total to 65-starred establishments. The guide now showcases 548 restaurants representing 55 different cuisines.

According to Michelin, each starred restaurant was rigorously evaluated by the guide’s anonymous inspectors, who assess the quality of ingredients, mastery of techniques, flavor harmony, the chef’s style, and consistency across the entire menu.

Here are the newly honored Michelin-starred restaurants—along with inspector notes for each:

Three Michelin Stars

Celebrating at Providence during covid

Providence (Hollywood)

“As has been the case since opening in 2005, purity and precision are the underpinnings of Chef Michael Cimarusti’s California cooking; and his cuisine has grown even more impressive over the years. The tasting menu blends classic technique with a modern sensibility, global inspiration, and sources the freshest and most sustainable seafood, often wild-caught from American waters. At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as a tart of lobster mousse and box crab set in a crab beurre blanc, or roasted monkfish with cauliflower and shaved black truffles. Longstanding signatures like the soft-poached egg with uni and breadcrumbs or salt-roasted Santa Barbara spot prawns make for luxurious add-ons.” (5955 Melrose Ave., Hollywood)

Somni (West Hollywood)

“Chef Aitor Zabala and his dedicated team have awakened Somni, or “dream” from a long sleep and have fashioned this revamped iteration as a distinctly personal and unique dining experience. Tucked away just off Santa Monica Blvd., the dining room’s soothing, creamy palette with light wood and glass is marked by a colorful bull’s head from the original spot, hinting at the Spanish-inflected cuisine. A procession of small bites is meticulously arranged and endlessly creative, sating diners with an abundance of rich flavors and textural interplay (think mussel escabeche, gazpacho, or the iconic shiso tartare tempura). All the while, the kitchen and service teams are in lockstep as they create and serve these arresting dishes.” (9045 Nemo St., West Hollywood)

One Michelin Star

Mori Nozomi (Los Angeles)

“Chef Nozomi Mori’s sushi counter stands apart from the pack, both for its excellent sushi and for its hospitable staff in the front and back of house. Plan in advance to visit this special spot, where there are just eight seats at the wood counter. While the fish is flown in several times a week from Japan, local, seasonal produce is worked into nearly every dish. Even the smallest details matter here, as evidenced by the Japanese ice imported for use in their five-course tea pairing. Begin with a number of dishes, like chawanmushi with gingko nuts, before enjoying the well-executed nigiri. Mochi accompanied by matcha prepared by the chef herself is an elegant final act.” (11500 W. Pico Blvd., Los Angeles)

Restaurant Ki (Los Angeles)

“You’ll need to read the instructions sent ahead of time to find the entrance to Chef Ki Kim’s restaurant, but any navigation woes are quickly put to rest once you’re inside this ten-seat spot. The contemporary Korean tasting menu pulls in global influences, and meals begin with a few bites such as shirako gimbap, a shell filled with truffle rice and diced kimchi, or crispy, tender octopus in a creamy sauce with octopus head and gochujang. Charred sugar snap peas with stillhead trout roe and tuna or creamy pasta made with perilla seed and topped with fresh winter truffle display a creative flair. Main dishes include the likes of barbecue roasted squab with foie gras sauce, and 45-day dry-aged dairy cow with golden beet jus and Korean bone broth. A mushroom ice cream sandwich seals the deal.” (111 San Pedro St., Los Angeles)”