L’Osier is a French restaurant that was established in Ginza, Tokyo in 1973.

Its superior ambiance was created by Pierre-Yves Rochon, a designer who is world-renowned for his luxurious spaces. The future traditions of L’Osier will be cultivated by new executive chef Olivier Chaignon and the staff that has continually refined its exemplary hospitality since the restaurant was first opened.

We hope you enjoy the wonderful time with us at L’Osier.


Photo: Olivier CHAIGNON
Executive Chef

“Drawing upon my broad experience, I will continue to preserve the L’Osier tradition of serving genuine and classic French cuisine while also putting my heart into launching a new era of signature flavors.”

Olivier Chaignon was born in Montargis, France. He was crowned the Best Young Apprentice Chef in France. After gaining experience at restaurants including Taillevent and Restaurant Pierre Gagnaire in Paris, he came to Japan for the first time to become the executive chef of Pierre Gagnaire A Tokyo.

Photo: Yasuhiko UCHIBORI
Directeur de Salle

“We are making preparations each day with a renewed spirit so that we can provide the most wonderful experiences to our guests. I look forward to meeting all of you.”

Yasuhiko Uchibori has thoroughly learned service at L’Osier ever since he joined the restaurant in 1991. When L’Osier was temporarily closed he worked to further improve his skills, such as taking part in training at a top-class restaurant in France and visiting production locations.

Photo: Toshifumi NAKAMOTO
Toshifumi NAKAMOTO

“I make constant efforts to propose harmonious pairings of wine and cuisine that match the moods of my customers.”

Toshifumi Nakamoto is well versed in wines from throughout the world, and is capable of suggesting unexpected “marriages” of wine and food. He received the 2012 Tokyo Meister Award (Tokyo Governor’s Award for Outstanding Skill). In 2013, he was awarded the French “Ordre National du Mérite Agricole (Chevalier)”. He received the 2014 Award for Outstandingly Skilled Workers (Contemporary Master Craftsman).


2013 - The new L’Osier and the future that awaits

Photo: 2013

After being closed for two and a half years, a new era dawned at L’Osier together with the opening of the Shiseido Head Office building in 2013. Headed by new chef Olivier Chaignon, L’Osier is pursuing a new value creation to offer invaluable experiences to its customers from all over the world.

2005 - Tradition and innovation

Photo: 2005

In 2005 Bruno Menard was appointed to the position of chef. He took the restaurant in a new “neo-classic” direction that combined traditional French cuisine with the progressive concepts of the era. During this period, L’Osier was awarded three stars in the Michelin Guide Tokyo for three consecutive years, from 2008, when it was first published, until 2010, when the restaurant was closed for its renovation.

1999 - One and Only best

Photo: 1999

L’Osier was moved in 1999 to a location facing the renowned high fashion shopping street, Namiki-dori. Starting with a striking entrance, this unique, dramatic space featured an Art Deco-style interior and became a place to experience the atmosphere of Paris in Ginza.

1986 - Further evolution

Photo: 1986

In 1986, Jacques Borie—recipient of the prestigious Meilleur Ouvrier de France award—was welcomed as L’Osier’s chef with the aim of turning it into an even more authentic French restaurant. L’Osier was fully remodeled, from the kitchen to dining room and even including new plates. It became a restaurant in which customers could savor the French “art de vivre” (“way of living”).

1973 - The founding of L’Osier

Photo: 1973

L’Osier was opened as a French restaurant on the 7th and 8th floors of the Shiseido Parlour building (Ginza 8-chome) in 1973. The name was inspired by osier, the French word for “willow”—the tree that used to serve as a symbol of Ginza. This was how Shiseido expressed its affection for the town where it was founded.



Pierre-Yves Rochon achieves international renown as an architect and designer, and has worked on many five-star hotels, top-class restaurants, and other chic establishments.

He explains that, to him, “Shiseido evokes an image of pureness, simplicity, and sophistication.” He took part in countless discussions with Shiseido with a focus on its history, as well as the future of L’Osier. The restaurant’s vision was refined down to the keywords of, “White,” “Gold,” “Transparency,” “Glass,” and “Light.” With these keywords as his guide, he has created a truly luxurious space. L'Osier's artworks collection, with newly added ones selected by Mr.Rochon and Shiseido, fits perfectly with this space.

  • Vase of glass paste by Jean Cocteau (1889-1963, born in France), one of the most multi-talented artists of the 20th century

  • Contemporary painting by Hervé Quenolle (1955-, born in France), based in Paris. Wooden gilded sculpture by Axel Cassel (1955-, born in Germany)

  • Salon available for private use

  • Bronze sculpture with DAUM glass by Dominique Dardek (1957-, born in France), well known for his collaboration with DAUM

  • Desk with iron and Saint-Gobain glass (made in 1950) by Raymond Subes (1893-1970, born in France), one of the most renowned metalworkers of Art Deco

  • Christofle's silver of "VERTIGO" series designed by Andrée Putman (1925-2013, born in Paris), one of the world's leading interior designers

  • Sculpture works by Dominique Dardek (1957-, born in France)

  • Triptych lithograph by Michel Cornu (1957-, born in France). Lithograph with blue ink

  • Show plate by French brand Haviland, designed by Pierre-Yves Rochon. Using also the plates of France's Bernardaud and J.L. Coquet. Water glass by Germany's Dibbern, renowned high quality handmade tableware brand.

  • Handmade wool tapestry of Aubusson, by Sonia Delaunay (1885-1979, born in Russia), one of the most important members of the Art Deco movement

  • Cutlery of Puiforcat, founded in 1820 in Paris, France. Renowned silversmith, where craftsmen work with metals of the finest quality

  • Glass paste vase by DAUM. Desk (bronze-mounted, walnut and parchment) and stool (leather) by Maurice Jallot (1900-1971, born in France)

  • Linen of D.Porthault, luxury French linen brand. Original napkin with L'Osier logo

  • Spiral staircase winding down to the dining area

  • "Venus with drawers" of glass paste and silver by Salvador Dali (1904-1989, born in Spain). Mirror by Jean Mayodon (1893-1967, born in France)

  • Antique candle stand by Rene Lalique (1860-1945, born in France), the glass designer representing Art Deco. The piece is used as a vase.

  • Chandelier of Maison Delisle, France. Floral decoration by Daniel Ost (1955-, born in Belgium)

  • Sculpture of glass paste and bronze by Salvador Dali (1904-1989, born in Spain). Objet d'art with "Melting Clock" motif

  • Etched glass relief of Champagne bubbles and willows, the restaurant's namesake flora, designed by Pierre-Yves Rochon

  • Works from "Paris and The Seine"(circa 1913) by Shinzo Fukuhara, first president of Shiseido

  • Handmade wool tapestry of Aubusson, by Sonia Delaunay (1885-1979, born in Russia), one of the most important members of the Art Deco movement

  • Crystal vase by Anna Torfs (1967-, born in Belgium), based in Czech Republic. All of her pieces are handmade

  • Bronze filigree shaped iconic Shiseido Camellia flower on entrance door, designed by Pierre-Yves Rochon

  • Lighting etched glass table. Chandelier by France's Veronese, designed by Pierre-Yves Rochon

  • Bronze sculpture by Axel Cassel (1955-, born in Germany), based in France. His works belong to museums such as the MoMA in NY