L’Osier Michelin 3 Star French Restaurant Reservations

About L’OSIER, the pearl of Shiseido Parlour

L’Osier was founded in 1973, operating across two floors of the Shiseido Parlour building. The name is French for willow, trees that are inextricable from the legacy of Ginza. L’Osier has seen several relocations and even a temporary closure in 2010, after holding three Michelin stars under head chef Bruno Menard.

The current location was opened in 2013 under present chef Olivier Chaignon. L’Osier celebrated its 50th anniversary in 2023 and has maintained three Michelin stars since 2019. Chef Chaignon was named "Chef of the Year" by Gault et Millau in 2017. By using the highest quality ingredients available, Chef Chaignon fuses his traditional technique with contemporary sensibilities and impeccable style. Each plate is exquisitely designed to the finest detail.

The artful cuisine is echoed in the beautiful interior, full of fine art art, objects, and even details like carefully selected serving ware and upholsteries.

Versailles in a Tokyo Basement

L’Osier’s cuisine is unforgettable, but the design and ambiance of the restaurant speak for themselves. From the street, L’Osier looks like an upscale hotel or mansion condominium. As dining hour nears, a smartly-dressed service member lingers by the door. Their presence makes a simple welcome similar to what it must have felt like to enter the Plaza hotel of the 1950s. 

The same level of attentive service continues throughout the meal, without intrusion. Even remarks between diners about the quality of sauce might be greeted with a second helping, gratuit. Depending on the diner and mood, servers can be seen winding around the dining room, either stopping to make conversation or efficiently facilitating private chats between dinner-mates. To dine at L’Osier is to be treated like royalty.

After passing through the gorgeous entrance, guests are led into the round parlor and greeted by an image of the willow tree that gives L’Osier its name. Even the glass accents are designed with inspiration from champagne bubbles. Bags and coats are collected before descending down a grandiose, curling staircase into the dining room; all the while guests are wrapped in the soft glow of aristocratic gold. 

Despite being located in a basement, the space is made warm and bright. A rounded dining room allows light and form to flow freely, creating a sense of open-ness, while an atrium allows light to fall in naturally from the outside. During dinner service, the cool dark of the firmament above peeks only subtly into the space. When inside the L’Osier dining room, time seems to stand still. The tree as a centerpiece grounds the interior design just enough for comfort, allowing guests to relax into their plush chairs without feeling overwhelmed by glamour. 

Natural beauty on the plate and beyond

The Shiseido brand motto, “BEAUTY INNOVATIONS FOR A BETTER WORLD,” is upheld in the unforgettable dishes of chef Olivier Chaignon. Under his oversight, the L’Osier kitchen has focused on adopting the use of organic vegetables and sustainable, line-caught fish.

He also takes part in global initiatives like Femmes de Monde, a charitable organization that allows L’Osier to take a more sustainable approach to sourcing its tea and spices. From the soil that nurtures to the people who pick and prepare ingredients, the restaurant and its team work to give back.

Classic French cuisine is luscious – with its heavy, brown sauces, caramelized meat, and produce swimming in dionysian reductions of wine and butter. However, L’Osier aims for food that promotes health and longevity while expressing the best of French technique. 

Parisian style with Japanese ingredients

L’Osier is known for its ultra-luxe cuisine and top of the line service. Its summer menu is a perennial favorite, called the “100% Vert et Mer” course for its use of vegetables and summer seafood. Across its variety of lunch and dinner menus, guests will experience a wide range of ingredients from around Japan. Vegetables are utilized throughout each course, reaffirming L’Osier and chef Chaignon’s commitment to farming.

Individual ingredients are taken very seriously at L’Osier, such as the use of the Gin no Kamo duck, a brand from a small hamlet of only 2000 residents that uses Chef Chaignon’s Microbiotic organic farming methods. Before beginning to work at L’Osier, chef Chaignon spent nearly two years traveling Japan to get to know the country’s ingredients and local food culture. In order to create dishes that would be appealing to a Japanese palate while fully exercising his skills in French cuisine, he felt the need to have a deep understanding of Japan’s seasonality and traditional dishes.

Chef Chaignon also encourages the proliferation of microbiome farming in Japan, especially among its partner farms. The practice involves organic farming where the soil and its microbes harmonize to nurture better crops and the environment, including people who consume those crops. Microbiome farming has been widely accepted in France and, according to chef Chaignon, may be the key to preserving the bounty of Japan for future generations. 

Key Details

Location and access

Parking available with access from Sony-dori. Inform staff at time of reservation if coming by car. Guests coming by train should use Shimbashi station exit 3 or Ginza station exit B6. The entrance is located along Namiki street (Namiki-dori).

Policies

Gentlemen must wear a jacket. Casual and street clothing is not accepted. Children over age 13 are welcome. Cancellations made within 24 hours of the reservation time are subject to cancellation fees. See official website for more detail.

Information

Address:

〒104-0611

東京都中央中央区銀座7-5-5

7-5-5 Ginza, Chuo-ku, Tokyo 104-0061

Closed: Sunday, Monday, national holidays, summer holiday period, year-end and New Year holiday period.

Hours:

Lunch from 11:30 – 3:00 pm (Last seating at 12:30 pm)

Dinner from 5:30 pm –11:00 pm (Last seating at 7:00 pm)

『L’Osier』Reservations

Reservations from the home page

Reservations for parties of 2 to 4 are accepted directly from the L’Osier website as early as 3 months in advance of the requested reservation date.

Reservation Method 2: Phone

Reservations for parties of 5 or more, or for special needs and requests are handled by phone between the hours of 10:00 am and 8:00 pm on business days. The number to call is 0120-156-051(toll free, Japan) or +81-(0)3-3571-6050. 

Other Shiseido group stores

Shiseido Parlour Restaurant and Salon de Cafe

The Shiseido Parlour Restaurant and its offshoots, including the Salon de Cafe and The Harajuku, as well as a number of other locations in Japan and abroad, uphold the tradition of rustic French cuisine in an inviting atmosphere. The main branch of the Shiseido Parlour Restaurant is located in the Tokyo Ginza Shiseido across floors 4 and 5, with additional banquet halls for corporate or private events. The Salon de Cafe, famous for serving Shiseido Parlour’s iconic cakes and parfaits, is located on the third floor.

Signature dishes are highlighted as part of the restaurant’s “Traditional Menu.” These include a 10-hour simmer beef consomme and a yoshoku omurice that has captured the hearts of the Japanese people since the Meiji era. Shiseido Parlour was Japan’s first soda fountain, and its service to geisha of the Ginza district took off, eventually turning the brand into a beauty and gourmet company known around the world.

Faro

Faro is the other Michelin starred restaurant in the Shiseido Parlour restaurant group, where plant-based dining has become an art form. Rustic Italian dishes like agnolotti in brodo and contemporary, vegan dishes such as its foil, a bamboo shoot ravioli, both find places on the menu. Faro combines elegant visuals, from its serving ware to its clean blue and white decor, with delicate flavors coaxed from a plant-forward approach to menu creation. Dishes hinge on either the creative use of vegan ingredients or new forays into modern gastronomy.

Like his fellow chef at L’Osier, head chef Kotaro Noda visits production regions and seeks out the best ingredients to tell his culinary story. On top of that, he forges connections with the artisans whose work allows him to ignite a sense of imagination and beauty with every course. Urushi lacquer ware from Kanazawa, stunning blue plates from Kyoto, and even glass cut in the Edo-kiriko style infuse each meal with a balance of ancient kogei crafts and the future of sustainable dining.

Bar S

Bar S, located on the 11th floor of the Tokyo Ginza Shiseido Building, serves signature and request cocktails from 3pm - 11pm. The space features a central counter with a full bar, where seasoned bartenders blend a wide variety of drinks right in front of guests. Off to the side, a quiet lounge features plush sofa and table seating. The menu consists of limited time seasonal beverages as well as several signatures including the entrancing purple “S” cocktail.

 The atmosphere changes significantly throughout the day, as the atrium and large windows allow beautiful sunsets and late evening light transform the jewel-toned furnishings. True to Shiseido’s brand, Bar S is considered friendly to solo guests and women and features a number of refreshing cocktails made with premium fruit juices and flavoured liqueurs.

L’Osier Related Restaurants

L’Osier is an independent restaurant operated by the Shiseido Parlour group and has no branches or sister stores. However, there are other restaurants in Tokyo that also reflect the lineage and style of Chef Chaignon. His former kitchen, Pierre Gagnaire Tokyo, closed in January 2025, but another chef from the same restaurant now continues the style in Azabu Juban.

La Maison Confortable

Chef Chaignon’s first experience in Tokyo was at Pierre Gagnaire Tokyo, since closed. However、 the Pierre Gagnaire culinary style lives on at La Maison Confortable in Azabu Juban. The restaurant holds on to the Pierre Gagnaire avante garde style that stood out in chef Chaignon’s early cuisine. Both La Maison Confortable chef, Yosuke Asakusa, and L’Osier’s Chaignon inherited this sensibility from their experience in the Pierre Gagnaire kitchen. La Maison Confortable is a 2025 Michelin Selection recognized for its daring combinations and homey atmosphere.