L'Osier (Ginza, Tokyo), a French restaurant operated by Shiseido Parlour, has been awarded three stars for the fifth consecutive year in the Michelin Guide Tokyo 2023, published on November 18, 2022, which recognizes its "outstanding cuisine that is worth traveling for."
Comment from Olivier Chaignon, Executive Chef of three-star L'Osier:
"First of all, I would like to express my sincere gratitude to all of L'Osier's guests. I would also like to express my gratitude to the producers and suppliers who provide us with such wonderful ingredients, and to my staff who work passionately alongside me. Next year marks the 50th anniversary of L'Osier, and I intend to further accelerate our sustainable initiatives through the “micro-organism farming” and &ldquomicro-organism gastronomy” that I am promoting. I will continue to work hard together with my staff to ensure that our guests have the best possible experience at L'Osier."
L'Osier
Founded in 1973, the French restaurant L'Osier will celebrate its 50th anniversary next year in 2023. Its name comes from the French word "osier," meaning "willow," which has a deep connection to Ginza. To realize the Shiseido Group's corporate philosophy of "BEAUTY INNOVATIONS FOR A BETTER WORLD" through authentic French cuisine, the restaurant strives to achieve the highest level of excellence in food, service, and space, and continues to serve as a place that embodies rich culture and symbolizes the Shiseido brand.
Executive Chef Olivier Chaignon, a third-generation French chef, creates the taste of today's L'Osier with his innovative expressiveness while preserving L'Osier's traditions and the essence of French cuisine. He selects the finest ingredients and, using his unique sensibility, creates new combinations of ingredients to create an exquisite harmony of delicate flavors and textures.
The interior of the restaurant is designed around the keywords of "white," "gold," "transparency," "glass," and "light," and the dynamic space, integrated with a 9-meter atrium, allows you to enjoy an extraordinary time filled with openness and relaxation. The staff's skills are also evident in their service and hospitality, which has earned them high praise from many customers both in Japan and abroad.
L'Osier strives for the SDGs with a sense of urgency that "if we do not protect our beautiful environment, we will not be able to obtain beautiful ingredients, and we will not be able to pass on a beautiful food culture to future generations." Many of the ingredients used at L'Osier come from line-caught fish caught by fishermen who practice sustainable fishing, free-range chicken and eggs from environmentally friendly chicken farms, and vegetables from organically grown fields. We are also evolving every day by taking on initiatives that start with familiar things, such as using soap made from recycled kitchen oil (waste oil) and garbage bags made from 99% recycled plastic.
[Olivier Chaignon]
2013: Appointed executive chef of L'Osier
2014-2015: Awarded two stars in the Michelin Guide Tokyo 2015 and 2016
2016: Awarded two stars in the Michelin Guide Tokyo 2017, and won the Chef of the Year award at Gault Millau 2017 (Chef de l'année)
2017: Awarded two stars in the Michelin Guide Tokyo 2018
2018-2020 Awarded three stars in the Michelin Guide Tokyo 2019, 2020, and 2021
Awarded three stars and a Michelin Green Star in the Michelin Guide Tokyo 2022 in 2021
Awarded 96.50 points in LA LISTE 2022
Store Overview
Store Name: L'OSIER
Executive Chef: Olivier CHAIGNON
Address: 7-5-5 Ginza, Chuo-ku, Tokyo
Phone Number: 0120-156-051 / 03-3571-6050
Business hours: Lunch 11:30-15:00 (L.O. 12:30) Dinner 17:30-22:00 (L.O. 19:00)
*L'Osier is taking measures to prevent infection.
*Business hours may be subject to change. Please check the official website for the latest information.
Closed: Sundays, Mondays, irregular holidays, summer (mid-August), New Year's holidays
URL: https://losier.shiseido.co.jp/
Seating capacity: 34 seats in the dining room, 1 private salon (10 seats)
Course menu: Lunch 14,000 yen/18,000 yen (tax and service charge not included) Dinner 27,000 yen/33,000 yen (tax and service charge not included)
Comment from Olivier Chaignon, Executive Chef of three-star L'Osier:
"First of all, I would like to express my sincere gratitude to all of L'Osier's guests. I would also like to express my gratitude to the producers and suppliers who provide us with such wonderful ingredients, and to my staff who work passionately alongside me. Next year marks the 50th anniversary of L'Osier, and I intend to further accelerate our sustainable initiatives through the “micro-organism farming” and &ldquomicro-organism gastronomy” that I am promoting. I will continue to work hard together with my staff to ensure that our guests have the best possible experience at L'Osier."
L'Osier
Founded in 1973, the French restaurant L'Osier will celebrate its 50th anniversary next year in 2023. Its name comes from the French word "osier," meaning "willow," which has a deep connection to Ginza. To realize the Shiseido Group's corporate philosophy of "BEAUTY INNOVATIONS FOR A BETTER WORLD" through authentic French cuisine, the restaurant strives to achieve the highest level of excellence in food, service, and space, and continues to serve as a place that embodies rich culture and symbolizes the Shiseido brand.
Executive Chef Olivier Chaignon, a third-generation French chef, creates the taste of today's L'Osier with his innovative expressiveness while preserving L'Osier's traditions and the essence of French cuisine. He selects the finest ingredients and, using his unique sensibility, creates new combinations of ingredients to create an exquisite harmony of delicate flavors and textures.
The interior of the restaurant is designed around the keywords of "white," "gold," "transparency," "glass," and "light," and the dynamic space, integrated with a 9-meter atrium, allows you to enjoy an extraordinary time filled with openness and relaxation. The staff's skills are also evident in their service and hospitality, which has earned them high praise from many customers both in Japan and abroad.
L'Osier strives for the SDGs with a sense of urgency that "if we do not protect our beautiful environment, we will not be able to obtain beautiful ingredients, and we will not be able to pass on a beautiful food culture to future generations." Many of the ingredients used at L'Osier come from line-caught fish caught by fishermen who practice sustainable fishing, free-range chicken and eggs from environmentally friendly chicken farms, and vegetables from organically grown fields. We are also evolving every day by taking on initiatives that start with familiar things, such as using soap made from recycled kitchen oil (waste oil) and garbage bags made from 99% recycled plastic.
[Olivier Chaignon]
2013: Appointed executive chef of L'Osier
2014-2015: Awarded two stars in the Michelin Guide Tokyo 2015 and 2016
2016: Awarded two stars in the Michelin Guide Tokyo 2017, and won the Chef of the Year award at Gault Millau 2017 (Chef de l'année)
2017: Awarded two stars in the Michelin Guide Tokyo 2018
2018-2020 Awarded three stars in the Michelin Guide Tokyo 2019, 2020, and 2021
Awarded three stars and a Michelin Green Star in the Michelin Guide Tokyo 2022 in 2021
Awarded 96.50 points in LA LISTE 2022
Store Overview
Store Name: L'OSIER
Executive Chef: Olivier CHAIGNON
Address: 7-5-5 Ginza, Chuo-ku, Tokyo
Phone Number: 0120-156-051 / 03-3571-6050
Business hours: Lunch 11:30-15:00 (L.O. 12:30) Dinner 17:30-22:00 (L.O. 19:00)
*L'Osier is taking measures to prevent infection.
*Business hours may be subject to change. Please check the official website for the latest information.
Closed: Sundays, Mondays, irregular holidays, summer (mid-August), New Year's holidays
URL: https://losier.shiseido.co.jp/
Seating capacity: 34 seats in the dining room, 1 private salon (10 seats)
Course menu: Lunch 14,000 yen/18,000 yen (tax and service charge not included) Dinner 27,000 yen/33,000 yen (tax and service charge not included)
