Shiseido : L'Osier Receives Three Stars for Fourth Straight Year and FARO Earns One Star for Second Straight Year

The French restaurant L'Osier started business in 1973 and is named the French word for "willow", which has a deep connection to Ginza. Realizing the Shiseido Group corporate mission "BEAUTY INNOVATIONS FOR A BETTER WORLD" through authentic French cuisine, L'Osier embodies a rich and mature culture and is a symbol of the Shiseido brand, aiming to achieve top quality in all areas of food, service, and dining space.
Third-generation French executive chef Olivier Chaignon creates the current cuisine of L'Osier with innovative ideas and techniques while preserving the restaurant's traditions and the essence of French cuisine. He selects the best ingredients to create an exquisite harmony of delicate taste and texture, using new combinations of ingredients created with his unique sensitivity.
Designed with key elements of "white," "gold," "translucence," "glass," and "light," the restaurant features a dynamic space integrated with a nine-meter-high atrium, offering customers a luxury dining experience in an open and relaxed environment.
In May 2019, our chef sommelier Toshifumi Nakamoto received the Spring Medal with Yellow Ribbon, and sommelier Taku Iguro was named Best Sommelier at the 9th J.S.A. Best Sommelier of Japan championship in August 2020. Along with these achievements, L'Osier is highly acclaimed by many patrons from both Japan and abroad for not only its cuisine and space but also its meticulous attention to detail in hospitality.
L'Osier pursues SDGs with a sense of urgency to protect the beautiful environment, the loss of which would include its fascinating ingredients and the ability to pass down a wonderful food culture to the next generation. Many of the ingredients used in L'Osier are fresh and ethically sourced: fish from fishmongers who practice sustainable fishing such as pole-and-line fishing, free-range local traditional pedigree chickens and eggs delivered from environmentally friendly poultry farms, and organic pesticide-free vegetables, etc. At the same time, we are also advancing efforts from a place of adjacent usage, such as soap made of recycled cooking oil (waste oil) from the kitchen and garbage bags made of 99% recycled vinyl.

[Award comments by L'Osier executive chef Olivier Chaignon]
"First of all, I would like to thank all our customers for coming to L'Osier. I would also like to express my gratitude to the producers who provide us with wonderful ingredients and to my staff, who are passionate and dedicated to their work and support me every day. I will continue to work hard with my staff to make our customers have the best possible experience at L'Osier."

[Biography of Olivier Chaignon]
1978 Born in Montargis (Loiret), France
1994 Started career as a cook at Auberge de la Cle des Champs
1996 Winner of first prize at Young Apprentice Chef* in France
1999~ Worked at Restaurant Opera (Paris), Taillevent (Paris), and Sketch (London)
2005 Section chef at Pierre Gagnaire - Main shop in Paris
2005 Executive chef at Pierre Gagnaire a Tokyo
2009 Executive chef at Pierre Gagnaire (ANA InterContinental Tokyo)
2013 Took up post of executive chef of L'Osier
2014-2015 Awarded two stars in Michelin Guide Tokyo 2015 and 2016
2016 Awarded two stars in Michelin Guide Tokyo 2017, selected Chef de l'année (Chef of the Year) with four toques (18.5 / 20 points) at Gault et Millau Tokyo 2017
2017 Awarded two stars in Michelin Guide Tokyo 2018 and four toques (18.5 / 20 points) at Gault et Millau Tokyo 2018
2018~2020 Awarded three stars in Michelin Guide Tokyo 2019, 2020, and 2021, and five toques (19 / 20 points) at Gault et Millau Tokyo 2019, 2020, and 2021.
* Young Apprentice Chef is a cooking competition for young talented cooks in Europe.