L'OSIER

‘L’Osier’ means ‘The Willow’. The name comes from the willow trees that once symbolised Ginza and is a nod to the shop’s founding location. When the doors open, guests are greeted by a glass artwork depicting a willow tree. Half a century has passed since the restaurant opened, but it has never stopped innovating. Chef Olivier Chaignon cultivates relationships with producers around the country, creating French cuisine at the cutting edge of the era.

• Unique Entrance Experience: Guests are greeted by a grand entrance with a doorman opening a large bronze door, followed by a gracious hostess escorting them down a spiral staircase to the dining room.
• Innovative Design Elements: The restaurant features a dynamic space with key elements of “white,” “gold,” “translucence,” “glass,” and “light,” including a nine-meter-high atrium.
• Artistic Ambiance: The dining area includes a glass artwork depicting a willow tree and is designed by Pierre-Yves Rochon, incorporating flashy art pieces to enhance its elegant style.

• Ossetra Caviar: Used in the Ossetra Caviar and Hokkaido Kegani Crab dish, complementing the crab with its luxurious saltiness.
• Hokkaido Kegani Crab: Featured in the same dish as Ossetra Caviar, providing a sweet and savory element.
• Hokkaido Venison: Roasted with black pepper from Madagascar, often served with acidulated red cabbage and black currant.
• Duck Foie Gras: Roasted and served with a cream of trompette mushroom condiment, chestnut, beetroot, and kumquat.