“We try to serve desserts that are memorable in themselves yet resonate with the other dishes in the course.”


  • Chef-patissier
    Richard Noriyuki TAKEDA

    Richard TAKEDA began his career during senior high school, under his father, chef pâtissier of a famous French restaurant. In 2012, he joined Shiseido Parlour and began working in Le Salon Jacques Borie. In April 2019, he was appointed chef pâtissier at the restaurant. In January 2022, he became a chef pâtissier at L'OSIER. He uses the sensibilities he has cultivated in Japan and in France to combine various ingredients in his quest to create novel flavors.

  • Manager
    Shigeru YATSUDA
  • Sous-chef patissier
    Makoto FUNAOKA
  • Captain
    Daisuke SUZUKI