The mid-year additions spotlight elite Sawtelle omakase counters, a white-hot Pico-Robertson tasting menu, and a beloved taco staple.
Six Southern California restaurants have been added to the prestigious Michelin Guide California ahead of the organization’s formal summer awards ceremony, inspectors announced Wednesday.
While Michelin will officially hand out its coveted Stars and Bib Gourmand distinctions on June 24, 2026, the guide routinely previews mid-year additions to its general selection. The latest Los Angeles-area inductees highlight a diverse culinary spread ranging from high-end, second-story omakase counters in Beverly Hills and Sawtelle to a critically acclaimed, counter-service taco destination in Downtown Los Angeles.
Beverly Hills
Miura(218 N. Rodeo Dr.) Occupying a highly revered second-floor perch within the pedestrian-only Two Rodeo Drive shopping galleria, this upscale sushi destination features a serene dining room anchored by a satin-smooth wood counter. American-born Chef Derek Wilcox, who trained extensively in Japan, commands the omakase experience with a stark attention to detail. Notable dishes include snow crab grilled over charcoal and rice-straw-smoked wild bluefin tuna. The multi-course experience highlights premium seafood primarily sourced directly from Japan, such as creamy Kagoshima cuttlefish and Miyagi needlefish.
Mar Vista
Electric Bleu(3523 S. Centinela Ave.) Chef and owner Craig Hopson’s contemporary neighborhood bistro has quickly become a hotspot in Mar Vista, drawing consistent crowds for its approachable, California-influenced French cuisine. Guests can choose between an à la carte menu or a structured prix fixe, with all dishes prepared in full view via an open kitchen. Standard standouts include sautéed, foraged chanterelles paired with parsnips and Treviso tardivo, as well as a roasted duck breast accented by dates, saffron, and green olives.
Sawtelle
Kojima(2130 Sawtelle Blvd., Ste. 211) Tucked away on the second floor of a Sawtelle strip mall, this intimate, eight-seat hidden gem offers a hyper-seasonal Japanese dining experience. Chef Hayato Kojima operates the L-shaped counter entirely by himself without a printed menu, relying on a bilingual floor staff to translate his daily creations. The frequently rotating menu relies on peak-fresh ingredients and features items like tempura firefly squid with bamboo shoots, charcoal-grilled chicken hearts with grated ginger, and charcoal-grilled wagyu beef. Due to the communal, simultaneous service style, punctual arrivals and advance bookings are strictly required.
The Mulberry(1800 Sawtelle Blvd.) This newly minted Korean-American concept has found rapid success on the Westside, characterized by its moody, dark wood interior, full-service cocktail bar, and accessible wine list. The menu leans into sharp, executed classics, starting with steamed pork and chive dumplings or a herb-topped kimchi pancake. For main courses, inspectors highlighted the charcoal-grilled pork and beef short ribs served with traditional accompaniments, followed by a caramelized cinnamon hotteok à la mode for dessert.
West LA / Pico-Robertson
Lielle(9575 W. Pico Blvd.) Securing a table at Chef Marcus Jernmark’s barrel-vaulted, windowless dining room has quickly become one of the toughest reservations on the Westside. Jernmark delivers a concise, ingredient-focused Californian tasting menu that avoids unnecessary pretense. Highly technical dishes include an aged California squab grilled over pine needles with black truffle jus—served alongside a salad tossed in a vinaigrette made from leftover house-baked bread—and an optional supplement of agnolotti del plin stuffed with Gruyère cheese custard.
Downtown Los Angeles
Sonoratown(208 E. 8th St.) Representing the casual tier of the new inductees, this historic downtown staple remains famous for the massive lines snaking down 8th Street. Even though it is outside of West LA, no one would want to leave this beloved restaurant off this list. Operating via a fast-paced counter-service model, the kitchen utilizes thin, house-made flour tortillas to anchor a menu of tacos, burritos, and quesadillas packed with charcoal-grilled chicken, steak, and chorizo. Michelin inspectors specifically singled out the chivichanga as the menu’s definitive runaway hit.
