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 2025 Silver winner
Selected for Tabelog French TOKYO "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Monday, Sunday
Specialities
Chef
Olivier Chénion - A Rare Genius Pursuing the "Taste of a New Era"
Review
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Review 407 postsFollowers 187 peopleA Dream Come True at L'OSIER
L'OSIER, a prestigious restaurant in Ginza, was my first experience at a Michelin three-s...View details
Visited on October, 2025
1 time
-
Review 1,435 postsFollowers 2,542 people【2025 Silver】Enjoy the Autumn Season...
I visited L'OSIER right after the announcement of the Michelin 2026 awards. I found a res...View details
Visited on October, 2025
1 time
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redrose600
Tokyo
Review 189 postsFollowers 176 peopleCelebrated our wedding anniversary
Anniversary Celebration My wife suddenly expressed a desire to dine at L'OSIER, so we deci...View details
Visited on October, 2025
3 times
Restaurant information
Details
| Restaurant name |
L'OSIER（L'OSIER）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
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
Selected for Tabelog French TOKYO "Tabelog 100" 2025
Selected for Tabelog French TOKYO "Tabelog 100" 2025
Selected for Tabelog French TOKYO "Tabelog 100" 2023
Selected for Tabelog French TOKYO "Tabelog 100" 2023
Selected for Tabelog French TOKYO "Tabelog 100" 2021
Selected for Tabelog French TOKYO "Tabelog 100" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Silver受賞店
The Tabelog Award 2025 Silver 受賞店
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 2025 選出店
食べログ フレンチ TOKYO 百名店 2025 選出店
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
Reservation-only dial: 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. 361 meters from Ginza. |
| Business hours |
|
| Average price |
JPY 40,000 - JPY 49,999 JPY 20,000 - JPY 29,999 |
| Average price（Based on reviews） |
JPY 100,000 - JPY 20,000 - JPY 29,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners, UnionPay） Electronic money not accepted QR code payments accepted (PayPay, d Barai, Rakuten Pay, au PAY, Alipay, WeChat Pay) |
| Receipt (Qualified simple invoice) |
Qualified invoice (receipt) available Registration numberT8010001046307 *For the latest registration status, please check the National Tax Agency's Qualified Invoice Issuer Publication Site or contact the restaurant. |
| Service charge & fee |
15% service charge Original text 15％ This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
34 seats |
|---|---|
| Private rooms |
Available For 8 people Our private room is typically available for groups of 7 to 10 people at a fee of ¥11,000 during lunch and ¥22,000 during dinner. However, starting from February 2025, we will also accommodate customers wishing to use the private room for 2 to 3 people at a fee of ¥55,000 (applicable for both lunch and dinner). |
| 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, Free Wi-Fi available, Wheelchair accessible |
Menu
| Drink |
Sake (Nihonshu), Wine, Cocktails available, Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Service |
Celebrations and surprises, Sommelier available, Multilingual staff available（English） |
| 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 use every part of our ingredients, such as utilizing scraps for soup stock. We also take care to source our ingredients in a way that minimizes excess.
Using sustainable ingredients
We focus on selecting ingredients that minimize environmental damage by addressing environmental issues. We use fish caught by sustainable fishing practices, free-range chicken and eggs from environmentally friendly farms, and vegetables from organic fields. We also receive abalone from Ama fishermen in Chiba Prefecture, who raise baby shellfish and return them to the sea, as well as edible roses grown in a natural environment from Wakayama Prefecture, delivered directly to our kitchen.
Our sustainability efforts
- Our staff washes their hands with soap made from recycled cooking oil.
- We use trash bags made from 99% recycled plastic.
- Since January 2022, we have been using 100% renewable energy for our electricity.
- Chef Shenyon promotes "microbiome gastronomy," which maximizes the use of ingredients grown using environmentally regenerative farming methods called "microbiome farming."
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
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ChefOlivier Chénion - A Rare Genius Pursuing the "Taste of a New Era"
Born in 1978 in Montargis, France. He won the French competition for apprentice chefs (junior chefs), showcasing his talent to the world. He gained experience at renowned establishments such as "Taillevent" and "Pierre Gagnaire" in Paris, and made his first visit to Japan as the executive chef of "Pierre Gagnaire à Tokyo." In 2013, he was appointed executive chef at "L'Oiseau."
A Grand Maison of Japan, where tradition and innovation harmoniously come together.
Founded in 1973 in Ginza, "L'Oiseau" is a prestigious French restaurant managed by Shiseido. As you step through the heavy door opened by the doorman, you enter a luxurious space designed by internati...onal architect Pierre-Yves Rochon.
Creating dishes that embody both elegance and a playful spirit, fitting for a grand maison, is Executive Chef Olivier Chénon, who took the helm in 2013.
While upholding the history and tradition of this renowned establishment, which is recognized for its exceptional taste, ambiance, and service, Chef Olivier passionately continues to innovate and create new flavors with the help of young talent.
Each innovative dish reflects a new sense of excitement and surprise that can only be experienced at "L'Oiseau" today.