PASSION of Perfection

November 27, 2020

【L'Osier's sustainable gastronomy】L'Osier believes that without protecting our beautiful environment, it will be impossible to obtain beautiful ingr...MORE

March 24, 2020

【FROM OCEAN TO PLATE—L’Osier’s approach to sustainable fishing】One of Olivier Chaignon’s specialties is an a la carte norimaki-style dish featuring ...MORE

August 27, 2019

【D. Porthault table linen, gracefully matching the space】From amongst the numerous tales studding the tableware of L’Osier, following on from our Pu...MORE

October 25, 2018

【From Hand to Hand and Heart to Heart: Cutlery Communicating the Spirit of L’Osier】Puiforcat cutlery constitutes an essential part of L’Osier’s spir...MORE

April 25, 2018

【A Stunning Presence: Encountering “Hokkaido Kegani” in the Sea of Okhotsk 】 Among the dishes sought after by our customers, from early spring to e...MORE

November 10, 2017

【Hakkaisan salmon】It was love at first sight. Since the spring of 2017, Hakkaisan salmon has enthralled executive chef Olivier Chaignon. Despite its...MORE

July 24, 2017

【Kumamoto Aka-ushi Beef】Matsusaka, Omi, and Kobe are the three top Japanese brands of beef which have driven the upsurge in premium Wagyu since the ...MORE

April 27, 2017

【It inevitably inspires our respect for nature】Abalone slice cooked in butter is one of the dishes that have captured the hearts of many patrons as ...MORE

November 27, 2020
【L'Osier's sustainable gastronomy】

L'Osier believes that without protecting our beautiful environment, it will be impossible to obtain beautiful ingredients or pass on our beautiful culinary culture to future generations. This is what is behind our dedication to sustainable initiatives related to food.
Our dishes are made with ingredients such as fish caught through sustainable pole and line fishing, chickens and eggs from eco-friendly poultry farms, and organically-grown, pesticide-free vegetables.
In early November, Chef Olivier Chaignon visited Kozagawa, a town nestled in a valley in southern Wakayama Prefecture. With a space half as large as Tokyo’s 23 wards, it has a population of just over 2,700. Roughly 96% of the town’s area is covered by forested mountain, and it has numerous clear streams. It is also home to a farm that attracts young growers from places such as Osaka and Kyoto. Here, they harness symbiosis between diverse microorganisms to develop their own soil, growing vegetables and edible roses using natural farming techniques, without the use of pesticides, chemical fertilizers, or animal fertilizers. This avoids the use of animal fertilizer because it could introduce the antibiotics given to animals and the agricultural chemicals used in animal feed into the farm’s fields, allowing them to get into its crops, to later be ingested by the people who eat them. When Chaignon visited, young staff members were making a greenhouse out of bamboo and reused construction materials.
Mr. Doi, one of the farm staff, says, “All we can do is grow food and send it out to the world. However, it has true meaning only when it is actually eaten.” Chaignon replied, “I choose the ingredients you take such care to produce, use them in my cuisine, and serve them for customers to L'Osier. This completes the cycle.” Chaignon sees himself as a bridge, connecting producers to consumers. In this voyage of ingredient exploration, Chaignon felt the allure of Kozagawa, where young growers gather to protect the beauty of nature and produce beautiful foods. It supplies the roses used in L'Osier’s desserts, whose fragrance fills your senses with every bite.
March 24, 2020
【FROM OCEAN TO PLATE—L’Osier’s approach to sustainable fishing】

One of Olivier Chaignon’s specialties is an a la carte norimaki-style dish featuring grouper and longtooth grouper landed in Nagasaki Prefecture.

A new dish that came out in February this year, IMAGE OF SPRING’S “NORIMAKI” features grouper freshly landed that morning. The fish is rolled, topped with fish mousse, covered in thinly sliced truffles and steamed up.

Grouper and longtooth grouper are becoming increasingly rare even in Nagasaki. They have a fresh, firm feel and smooth texture, which Chaignon likes. These are special ingredients sourced directly from fish brokers throughout the year.

In February 2020, when there was just a slight hint of spring in the air, Chaignon made his first visit for the year to a producing district. The destination was the Nagasaki Fish Market in Kyodomari, Nagasaki-shi in Nagasaki Prefecture, where the restaurant’s grouper and longtooth grouper are purchased. Early every morning, Chaignon learns about the catch of the day via a phone call with his trusted brokers. The selected fish is then bought at auction and airlifted to L’Osier. On the day of his visit, Chaignon was shown around the Nagasaki Fish Market for the first time by the brokers. Arriving at the market at 4:30 a.m., Chaignon noticed an atmosphere that was different from that of Tsukiji or Toyosu, markets he has been to many times. He was also impressed by the passion of the brokers, who are careful to select only the highest-quality fish.

For Chaignon, who wishes to engage in environmental issues, it is concerning that the annual catch is decreasing, even at Nagasaki Port, which consistently makes it into the top five sites for annual catch volume. Told by the brokers that “we don’t know if it’s just that there are fewer fishermen in Nagasaki now, or if there are fewer fishermen because there are fewer fish,” Chaignon says he “felt it was time I took action as a chef.”

“What I can do as a chef now is to choose fish caught by pole-and-line fishing rather than by bottom trawling,” he continues. “I am going to continue to think about what chefs can do to make sure we can always get good-tasting fish from beautiful fishing grounds with a protected ecosystem.”
August 27, 2019
【D. Porthault table linen, gracefully matching the space】


From amongst the numerous tales studding the tableware of L’Osier, following on from our Puiforcat cutlery, we would like to introduce the story of D. Porthault table linen.


The table linen is something that all the service staff of L’Osier take great care of each and every day. As well as the three types of linen consisting of the under cloth and top cloth that are placed over the tables, and the napkins, did you know that the torchons carried by the service staff, the bar napkins, even the hand towels in the powder rooms and virtually every piece of linen used at the restaurant has been specially made to order by the famous French linen manufacturer D. Porthault?

D. Porthault is France’s premier manufacturer of linen, their products loved by the British royal family, generations of French presidents, many other royal families and celebrities. Ever since its establishment in the year 1920, its delicate sewing and smooth sensation on the skin is said to have won it the cherished use of figures including Marilyn Monroe, Catherine Deneuve and Jacqueline Kennedy.

The material is all woven at the company’s studio in the town of Cambrai in northern France, where the cutting, sewing and embroidery as well as eventual manufacture are all managed on an integrated basis. With the company’s dedicated designers, while the simple yet tasteful designs unique to D. Porthault are handed down, they also create many high-quality order-made items that make the best use of the skills of French craftsmen.

At L’Osier, where we have insisted upon the linen of D. Porthault since the year 1986, the table linen was completely changed during the 2013 autumn renewal. Selected from a number of design sketches proposed by D. Porthault’s dedicated designers, was the “rising Champagne bubbles” motif created by Pierre Yves Rochon, who produced the interior designs for L’Osier.

To express the delicate-bubble texture, the Jacquard weave technique was chosen for its three-dimensional motif created through the irregular warp and weft. Carefully woven one by one, the napkins are finished with a special stitching called “jours echelle,” and inlaid in their finest details with the most sophisticated techniques that D. Porthault has built up over many long years.

Monsieur Crouton, who has for a long time been in charge of the linen for L’Osier at D. Porthault says: “ For us, L’Osier is not just another client. We provide linen for many famous three-star restaurants in Paris, but as the one customer for which we are able to be involved in the entire process from the selection of the material to sewing and embroidery, the process of making an original work from zero, L’Osier is more like a partner that helps to express our view of the world.”

The table linen that Monsieur Crouton extols as “one of the products of which we are most proud.” We hope that you will enjoy experiencing its beautiful textures for yourself at L’Osier.
October 25, 2018
【From Hand to Hand and Heart to Heart: Cutlery Communicating the Spirit of L’Osier】


Puiforcat cutlery constitutes an essential part of L’Osier’s spirit of hospitality. When it relocated to Ginza’s Namiki-dori in 1999, L’Osier switched to procuring silverware only from Puiforcat, the long-established French silversmith brand. L’Osier selected a total of 900 pieces of cutlery, as well as platters, sugar pots and other tableware, invariably of an artistic quality and rarity which today would make them museum pieces out of the reach of most. L’Osier’s treasured Puiforcat collection, of a size unrivalled by any restaurant in Japan, has to this day been carefully and lovingly maintained, and is served to customers daily along with the cuisine of executive chef Olivier Chaignon.

Both L’Osier and Puiforcat boast rich traditions and have demonstrated their commitment to craftsmanship on many occasions. L’Osier floor manager Yasuhiko Uchibori, who has for many years supervised the wait staff of the restaurant, says the long-time relationship with Puiforcat has very special significance for L’Osier:

“Puiforcat silverware embodies the essence of L’Osier’s service, which is respect for customers. Carefully serving carefully prepared food may be matter of course, but a French restaurant doggedly maintaining the style of serving each dish from a silver platter at the table is becoming a rarity, even here in Tokyo. At the very root of this time-honored serving style, which involves staff members shuttling between the kitchen and tables carrying heavy silver platters, is our ‘everything for the customer’ ethos, unchanged since the restaurant first opened.”

At L’Osier, new staff members are thoroughly initiated into the art of looking after silverware. Twice a day, after the lunch and dinner service, each piece is carefully polished with a soft cloth; this is an essential daily routine. According to Uchibori, by polishing each piece so that it is in perfect condition at all times, employees learn firsthand the weight and value of the silverware item, which in turn positively affects their outlook and attitude toward service.

“L’Osier’s Puiforcat silverware communicates the time and dedication that have gone into keeping the pieces pristine for nearly 20 years, and our pride in delivering Japan’s top-class cuisine and service.”


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Puiforcat Brand Overview : Established in 1820 by Emile Puiforcat in the Marais district of Paris, known for its many orfèvres (gold and silver workshops), Puiforcat is a venerated French silverware maison widely reputed to represent the pinnacle of contemporary silverware. Its cutlery, painstakingly made by artisans from highest-grade silver, is used at dinner parties at the Élysée Palace, the official residence of the President of France. An Hermès group company since 1993, the company to this day continues to uphold its craftsmanship and tradition.
April 25, 2018
【A Stunning Presence: Encountering “Hokkaido Kegani” in the Sea of Okhotsk 】

Among the dishes sought after by our customers, from early spring to early summer, we receive requests in particular upon booking for à la carte dishes which use “Hokkaido Kegani” (horsehair crab). For example, the “Hokkaido Kegani Crab Crustacea Custard”, available from around the end of March to May, is such a dish. It has plump textured and sweet crab meat mounted upon a crustacea custard with asparagus ice cream contained within. Between the sourness of the crustacean cream filled turnip, the crunchy texture of the green asparagus, the contrast between the different temperatures of the custard and ice cream; the stunning presence of the flavor of the horsehair crab is exceptional, says executive chef Olivier Chaignon.

  In his trip Chaignon visited his preferred port for horsehair crab from where he has had crabs sent alive since he was first fascinated by its rich flavor – Saruru, in Okoppe-cho, Monbetsu-gun, on the northern island of Hokkaido. The seas around Saruru are abundant in plankton and it is a port which boasts plentiful seafood from the Sea of Okhotsk. Chaignon visited at the end of March, a peak period for fishing the rare high-grade horsehair crab “umiake kegani” just when the drift ice has left. This is also when time has passed since molting (i.e., the body is hard and the meat is firmly packed in) and the highest rated rank “katagani” can be caught.
 
Chaignon, suddenly showing an expression of excitement as a good catch of horsehair crab is unloaded from a ship that has just finished its early morning fishing, straight away tries a freshly caught and just boiled crab. “The meat is really closely packed into the shell, isn’t it? As I thought, the way the meat is packed in and the delicacy of the meat have quite an impact. There is little moisture and the meat is very tight and so the sweetness is also concentrated. I think the appeal of Monbetsu horsehair crab is also in the beauty of the ever more vivid red it becomes when boiled.”
 
L'Osier’s speciality horsehair crab: delivered to our kitchens still alive from the fishing port of Saruru in Okoppe-cho. So as not to lose the extremely delicate texture and sweetness, Chaignon boils it slowly together with white wine and vegetables to express without sparing the splendor of the supple meat and the plump, well-rounded flavor. Our à la carte dishes, including Crab Crustacea Custard, that use various techniques to present the charm of Hokkaido Kegani horsehair crab can be enjoyed together with seasonal ingredients up until August.
November 10, 2017
【Hakkaisan salmon】

It was love at first sight. Since the spring of 2017, Hakkaisan salmon has enthralled executive chef Olivier Chaignon. Despite its name, the fish is actually a type of rainbow trout; however, as one might imagine, it is raised very differently from its more ordinary cousins. Fresh springwater from the sacred mountain Hakkaisan, renowned for its fine sake, is drawn to provide an environment which is infinitely close to untouched nature. Here, the Hakkaisan salmon are allowed to take their time, 50% longer than ordinary farmed trout, to grow to a large size.

Because they are raised exclusively on the mineral-rich springwater straight from Hakkaisan, and given plenty of time to grow at a low water temperature, Hakkaisan salmon are free from the distinctive odor of freshwater fish and have no excess fat. They also have no eggs or sperm, which means their meat contains the entirety of their goodness and flavor. “They are lower in fat compared to salmon,” says Chaignon, “and their fat is fresh and clean. The well toned flesh is smooth to the palate. I cannot say enough about the wonderful texture that overwhelms your mouth the instant you take one bite.” As his enthusiasm demonstrates, Hakkaisan salmon is an ingredient which captures the imagination of professionals skilled in French contemporary cuisine.

 Inspired by the peerless flavor of Hakkaisan salmon is the popular a la carte offering, “Ossetra Caviar and Mi Cuit of Hakkaisan Salmon with Creamed Leeks and Condiments: “Zen” Buckwheat Blinis.”

To draw attention to its beautiful colors and exquisite texture, Hakkaisan salmon fillet is rolled tightly and cooked slowly at low temperature (mi cuit). After heating carefully, just to the point where the flesh dissolves smoothly in the mouth, the rolled fillet is cut and placed atop cream of leeks bursting with earthy flavor, and garnished with lemon fruit and zest. To the side, a generous portion of Ossetra caviar boasts a richness and flavor suggesting hazelnuts. The ultimate harmony with Hakkaisan salmon, which is free of excess oil, culminates instantaneously into a world of euphoric delight.

The condiment is also extraordinary, inspired by the Zen temples of Kyoto and modeled after Japanese stone gardens. The whites and yolks of eggs are likened to stones, adorned with capers, beet-tinted onions, and ciboulettes, each capped with a single bead of Ossetra caviar to embody the precisely ordered world of Zen. Wrap the Hakkaisan salmon, caviar, leeks, and condiment in the accompanying blinis and experience a new encounter with the aroma of buckwheat.

Flavor and richness, aroma, tartness, bitterness, and sweetness... The micro-level fusion in your mouth constructs a delectable pentagon of tastes for you to enjoy on your journey to the world of Hakkaisan Salmon, the wondrous food which captured the heart of Chaignon.
July 24, 2017
【Kumamoto Aka-ushi Beef】

Matsusaka, Omi, and Kobe are the three top Japanese brands of beef which have driven the upsurge in premium Wagyu since the 1990s. In addition to these big-name brands, there are Yonezawa and Hida beef, as well as Shorthorn in Iwate and Hokkaido. In recent years, grass-fed New Zealand beef and the French Charolais beef are also gaining popularity on the wave of the red meat boom. Out of this multitude of choices, the brand which captured the heart of our Executive Chef, Olivier Chaignon, was Kumamoto Aka-ushi Beef, raised in the foothills of Mount Aso.

Roughly in the center of Kyushu, Mount Aso boasts one of the largest calderas in the world and a lush natural environment with clear water, pristine air, and green countryside in which the Kumamoto Aka-ushi is raised in stress-free surroundings. The appeal of this beef is its delicate marbling free of excess fat, and its exquisite tenderness underpinned by moderate firmness. The more it is chewed, the more sweetness and umami (taste) burst in your mouth. It has both the meaty aroma and rich flavor of beef and the full-bodied flavor of Wagyu.

Chef Chaignon, enraptured by the wonderful taste of Aka-ushi beef, made a personal visit to a father-son team of cattle farmers, Eiki and Yasutaka Saito, in Kikuchi City, Kumamoto, which is known for its fine cattle. The passion of the Saitos gave Chef Chaignon an even deeper appreciation for this superb food.

“The quality, texture, and especially the relatively minimal marbling. The Aka-ushi is my idea of the perfect beef for my cuisine. In Kumamoto, I had a wonderful meeting with the beef farmers. Their lives revolved around the Aka-ushi, and everything they did was made possible by their passion, enthusiasm, and love for the Aka-ushi. What left the strongest impression on me was how happy the animals looked, in their beautiful natural environment which is meticulously maintained every day.”

The stalls are cleaned and serviced on a 24-hour basis to keep the animals free from stress and discomfort. They are fed hay and rice straw to develop their cud-chewing function, then raised lovingly on a diet consisting mainly of local Kumamoto-grown grains. While demand for this beef grows every year thanks to the rise in health consciousness and popularity of red meat, the increase in production has fallen short of expectations in the aftermath of the earthquake.

Each time he takes this beef in hand in his kitchen, Chef Chaignon renews his commitment. “I think of the incredible passion of the people I met in Kumamoto. The renewed sense of inspiration in food that I felt. I will cherish each piece of this rare and precious food, and express its worth with love and respect in every dish I create.”



※The photo on the preceding page shows (from right to left): Cattle farmers Eiki & Yasutaka Saito (father & son), and Olivier Chaignon.
April 27, 2017
【It inevitably inspires our respect for nature】

Abalone slice cooked in butter is one of the dishes that have captured the hearts of many patrons as a specialty cooked by Executive Chef Olivier Chaignon since 2013, when L’Osier was renewed and opened. This dish becomes available as the appetizer for a course dinner only when “the very best Japanese black abalone” of the year is delivered. In response to inquiries from clients who cannot “wait to taste it again,” it is a highly popular item added to the a la carte menu.

The encounter between Olivier and the Japanese black abalone occurred at a grilled-dish restaurant he says he visited shortly after arriving in Japan. The abalone grilled on a hot iron plate in an instant impressed him with quite a different texture and taste from small abalones landed in small quantities in Bretagne, France. Its texture and taste caused a sensational impact on his senses like he had never experienced before.

The “black abalone of Japan’s Boshu district” that is highlighted at this time boasts of by far the best quality among all abalones gathered in Japan. It is a really rare ingredient, weighing 500-600 grams a piece, including the shell. It goes on sale in a limited market only between May 1 and September 15, when the Chikura area in the southern Boso region, renowned as home to the black abalone, opens the season of female professional divers collecting abalones. The piece as heavy as 500-600 grams, as mentioned, changes hands at an extraordinarily high price even in the local fishing village as something that requires as long as 10 years to grow up to that size. Once shipped out, the rare ingredient draws buyers scrambling for this treasure.

At this time of the year that suits its landing, the black abalone collects nutrients actively toward the egg-laying period in October. It absorbs minerals from kelp drifting in abundant quantities over the seabed and grows up into a high-quality thick body. Abalones generally slim down when heated. But the “black abalone of Japan’s Boshu district” stays plump even after being heated. It maintains adequate elasticity yet remains moist and soft, one of its defining features.

Here comes Olivier’s representative specialty: abalone slice cooked in butter flavored with shiso flower creamy wheat and seaweed, and a sea urchin broth sauce. It is one of the dishes that the chef wants his clients to enjoy at this time of the year, when this select ingredient finally comes by. To maximize the delicate taste of the “black abalone of Japan’s Boshu district,” it is steamed in a typical Japanese cooking method at the first stage by using horse radish and Japanese sake. It is subsequently mixed with jus de coquillages, or bodily fluids from shells, in the state of pochee. Thanks to the combination with jelly lichen in bulgur (parched/crushed wheat) risotto underneath, and the sea urchin broth sauce based on shell fluids, the dish is enhanced with the smell of the sea and Umami taste, as well as profound flavors and textures, all elements interacting and overlapping mutually inside the mouth. As a result, abundant and plump gifts from the sea unfold in an in-depth marriage with each bite.


Olivier Chaignon’s deep thoughts of the “black abalone of Japan’s Boshu district” are found in the following statement.

“The encounter itself with this ingredient makes me feel happy. It’s one of the ingredients that inevitably stimulate my respect for nature. I cook it with gratitude for the blessings of the sea from the moment I touch it in the kitchen to the moment I arrange it on the plate.”