Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
L'OSIER
(ロオジエ)The Tabelog Award 2024 Silver winner
Selected for Tabelog French TOKYO "Hyakumeiten" 2023
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Monday、Sunday
Specialities
Chef
Olivier Chaignon - A rare genius in pursuit of the "taste of a new era"
Review
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Review 123resultsFollowers 119people
I asked this as a life experience... Luckily, they were offering a truffle-only course th...View details
2018/03 visited
1 time
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Review 1,309resultsFollowers 402people
I visited for lunch I was a bit nervous from the entrance, but once I sat down, it was a ...View details
2017/06 visited
1 time
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Review 266resultsFollowers 86people
Dish of the week, @L'Osier. This was my first visit since the renovation. A luxurious gra...View details
2014/07 visited
1 time
Restaurant information
Details
| Restaurant name |
L'OSIER（L'OSIER）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Gold winner
The Tabelog Award 2022 Gold winner
The Tabelog Award 2021 Gold winner
The Tabelog Award 2021 Gold winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2017 Bronze winner
The Tabelog Award 2017 Bronze winner
Selected for Tabelog French TOKYO "Hyakumeiten" 2023
Selected for Tabelog French TOKYO "Hyakumeiten" 2023
Selected for Tabelog French TOKYO "Hyakumeiten" 2021
Selected for Tabelog French TOKYO "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Gold受賞店
The Tabelog Award 2022 Gold 受賞店
2021年Gold受賞店
The Tabelog Award 2021 Gold 受賞店
2020年Silver受賞店
The Tabelog Award 2020 Silver 受賞店
2019年Silver受賞店
The Tabelog Award 2019 Silver 受賞店
2018年Silver受賞店
The Tabelog Award 2018 Silver 受賞店
2017年Bronze受賞店
The Tabelog Award 2017 Bronze 受賞店
百名店 選出歴
フレンチ 百名店 2023 選出店
食べログ フレンチ TOKYO 百名店 2023 選出店
フレンチ 百名店 2021 選出店
食べログ フレンチ TOKYO 百名店 2021 選出店 |
| Categories | French |
| Phone number (for reservation and inquiry) |
03-3571-6050 |
| Reservation availability |
Reservation only
予約専用ダイヤル：0120-156-051/ 03-3571-6050 |
| Address |
東京都中央区銀座7-5-5 |
| Transportation |
- A 7-minute walk from Ginza Station on the Tokyo Metro. 362 meters from Ginza. |
| Opening hours |
|
| Average price |
JPY 20,000 - JPY 29,999 JPY 15,000 - JPY 19,999 |
| Average price（Based on reviews） |
JPY 100,000 - JPY 20,000 - JPY 29,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments accepted (d Barai) |
| Service charge & fee |
12％ |
Seats/facilities
| Number of seats |
30 Seats |
|---|---|
| Private rooms |
Available For 8 people - Private room available for 7 to 10 guests only. - Room charge: Lunch 10,800 yen / Dinner 21,600 yen (including tax). |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available Please let us know when you make your reservation if you wish to use the parking lot. 10 spaces. |
| Space/facilities |
Stylish space,Relaxing space,Spacious seating,Sofa seating |
Menu
| Drink |
Sake (Nihonshu),Wine,Cocktails available,Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Service |
,Sommelier available |
| Family friendly |
*This facility is only available to those in junior high school or older. |
| Dress code |
For male guests, we kindly ask that you wear a jacket. |
| Website | |
| Remarks |
For inquiries regarding private reservations, please contact us. |
Our environmental and social efforts
Reducing food waste
We utilize every part of our ingredients, even those that are not used as the main components, to make dashi (broth). We take great care to avoid surplus when sourcing our ingredients.
Using sustainable ingredients
We are committed to addressing environmental issues and focus on selecting ingredients that have minimal impact on the environment through sustainable production and harvesting methods. We use fish caught by sustainable fishing practices from fishermen who engage in pole-and-line fishing, local chicken and eggs from environmentally conscious poultry farms, and vegetables from organic farms. We also source abalone from Ama-san, who cultivates baby clams in Chiba Prefecture and returns them to the sea, as well as edible roses grown in a way that is close to nature from Wakayama Prefecture, which are delivered directly from the production area to our kitchen.
Our sustainability efforts
The staff wash their hands with soap made from recycled cooking oil from the kitchen and use trash bags made from 99% recycled plastic. Additionally, the restaurant has introduced 100% renewable energy power since January 2022. Chef Chenon himself advocates for "Microbiome Gastronomy," which emphasizes the maximum use of ingredients produced through environmentally regenerative farming known as "Microbiome Farming."
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
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Categories
Rankings in nearby areas
閉じる
ChefOlivier Chaignon - A rare genius in pursuit of the "taste of a new era"
Born in Montargis, France in 1978. He won the French Aprontichef (Junior Chef) Competition and made his talent known to the world. He gained experience at Taillevent and Pierre Gagnaire's main Paris branch, and first came to Japan as executive chef of Pierre Gagnaire à Tokyo. In 2013, he was appointed executive chef of L'Osier.
Tradition and innovation come together in this world-class grand maison that Japan can be proud of.
L'Osier is a long-established French cuisine Restaurants run by Shiseido, founded in Ginza in 1973. Stepping through the heavy door opened by the doorman, you will find yourself in a luxurious space d
...esigned by international architectural designer Pierre-Yves Rochon. Olivier Chaignon, who became executive chef in 2013, is the creator of the dishes that combine elegance and a playful, highly sensitive atmosphere, befitting the name of a grand maison. While inheriting the history and tradition of the famous restaurant, which is ranked as "top-class" in terms of taste, space, and service, Olivier continues to be passionate about creating new flavors with young talent. His innovative dishes, which are not afraid of change, are filled with new impressions and surprises that can only be experienced at L'Osier today.