[Shiseido Co., Ltd.] “L’Osier” has been awarded “3 stars” for 7 consecutive years “FARO” has been awarded “1 star” for 5 consecutive years – “Michelin Guide Tokyo 2025” – Shiseido Co., Ltd. Press release: October 18, 2024 “L’Osier” has been awarded “3 stars” for 7 consecutive years, “FARO” has been awarded “1 star” for 5 consecutive years ~ “Michelin Guide Tokyo 2025” ~ The French restaurant “L’Osier” (Ginza, Tokyo), operated by Shiseido, was recognized as “excellent cuisine worth traveling for” in the book “Michelin Guide Tokyo 2025” published on Tuesday, October 22, 2024. We have been awarded a 3-star rating for 7 consecutive years. In addition, the innovative Italian restaurant “FARO” (Ginza, Tokyo) has been awarded a “one star” rating for the fifth consecutive year for “excellent cuisine worth visiting if you are in the area.” Starting in 2020, the Michelin Guide will highlight the efforts of restaurants that are at the forefront of sustainable gastronomy, awarding “Green Stars” to establishments with truly dedicated and innovative practices. Introducing. This year again, FARO’s sustainable efforts were recognized, and we received the Michelin Green Star for the fourth consecutive year.
https://prcdn.freetls.fastly.net/release_image/5794/2735/5794-2735-aa941427da9ba3a47a5dfa6765dbb1ff-1000×667.jpg
https://prcdn.freetls.fastly.net/release_image/5794/2735/5794-2735-e921e39ed2e482795d14993ee8d4376f-1000×750.jpg 《L’Oosier》 L’OSIER, a French restaurant founded in 1973 and
celebrating its 50th anniversary in 2023, is named after the French word “osier,” meaning “willow,” which has a deep connection to Ginza. In order to realize the Shiseido Group’s corporate philosophy of “BEAUTY INNOVATIONS FOR A BETTER WORLD” through authentic French cuisine, we aim to achieve the highest standards in food, service, and space, and create the Shiseido brand, a place that embodies rich culture. It continues to be a face that symbolizes the. Executive Chef Olivier Chaignon, a third-generation French chef, maintains L’Osier’s tradition and the essence of French cuisine, while using his innovative expressiveness to create the flavors of L’Osier today. We select the best ingredients and create an exquisite harmony of delicate flavors and textures by making use of new combinations of ingredients based on our unique sensibilities. The interior of the store is designed around the keywords of “white,” “gold,”
“transparency,” “glass,” and “light,” and is a dynamic space that is integrated with a nine-meter atrium, creating an extraordinary feeling of openness and relaxation. You can enjoy your time to the fullest. Our staff’s abilities are demonstrated in terms of service and hospitality, and we have received high praise from many customers both domestically and internationally. L’Oosier aspires to the SDGs with a sense of crisis: “If we don’t protect the beautiful environment, we won’t be able to obtain beautiful ingredients and leave a beautiful food culture to the next generation.” Many of the ingredients used at L’Oosier include line-caught fish from fishermen who practice sustainable fishing, free-range chickens and eggs from environmentally friendly poultry farms, and vegetables from organic farms. In addition, we are evolving day by day by working on things that are familiar to us, such as using soap made from recycled kitchen oil (waste oil) and garbage bags made from 99% recycled plastic. 《“L’Osier” Executive Chef Olivier Chaignon’s award-winning comment》 “First of all, I would like to express my heartfelt gratitude to the customers of L’Osier.I would also like to express my gratitude to the producers and suppliers who provide us with wonderful ingredients, and to the staff who accomplish their work with passion every day. Through the “microbiome farming” method that I promote, I intend to continue collaborating with producers who are continuing sustainable efforts to spread agriculture that puts the natural environment and health first. We will continue to work hard together with our staff to ensure that our customers have a memorable time at L’Oosier.” [Olivier Chaignon] 2013 Appointed as executive chef of “L’Osier” 2014-2015 Received two stars in “Michelin Guide Tokyo 2015, 2016” 2016: Received two stars in the Michelin Guide Tokyo 2017 and won the Chef de l’annee award at Gault & Millau 2017 2017: Received two stars in “Michelin Guide Tokyo 2018” 2018-2020 “Michelin Guide Tokyo 2019, 2020, 2021” 3 stars awarded 2021 “Michelin Guide Tokyo 2022” 3 stars and Michelin Green Star awarded, “LA LISTE 2022” 96.50 points 2022: Received 3 stars in “Michelin Guide Tokyo 2023” and 97.50 points in “LA LISTE 2023” 2023: Received 3 stars in “Michelin Guide Tokyo 2024” and 98.00 points in “LA LISTE 2024”
https://prcdn.freetls.fastly.net/release_image/5794/2735/5794-2735-1ca20dc0828b511f217dd2f000d90591-1154×1732.jpg 《FARO》 FARO, located on the 10th floor of the Tokyo Ginza Shiseido Building, offers modern and original creations that go beyond the Italian framework by combining the tradition and innovation of modern Italian cuisine with Japan’s rich ingredients and culture. We provide. Faro is especially focused on vegan courses. This course menu is a must-try not only for vegans but also for many people who seek to eat deliciously and feel beautiful from the inside out. At the same time, we feel that the vegan lifestyle has the potential for sustainability and peace, and we are pursuing initiatives to “live a rich and enjoyable life while also protecting the beauty of the earth and society” through a diet that does not put a burden on the environment or animals. I’m doing it. Faro’s efforts have been recognized by the We’re Smart(R) Green Guide, which evaluates sustainable restaurants, receiving the highest score of 5 radishes for four years in a row.
https://prcdn.freetls.fastly.net/release_image/5794/2735/5794-2735-e322d4679ab99c788ed5fa960cf63a59-2449×1632.jpg
https://prcdn.freetls.fastly.net/release_image/5794/2735/5794-2735-f47029e3708b32ae9acc8839ae6149d9-1000×667.jpg At Faro, we are deepening our ties with producers throughout Japan. With a desire to preserve Japan’s wonderful traditional culture, from tableware to cutlery to table accessories, we produce “Japanese craftsmanship” such as Kumiko from Niigata, tableware from Tajimi and Arita, textiles from Imabari, and Edo Kiriko glasses. We are particular about and have a wide selection. The space is elegant and stylish, with the image of a fusion of Japanese and Western styles. The interior of the store is based on a color gradation that evokes nature, from the earth to the sea to the sky, creating a quaint atmosphere during the day and night. Enjoy gastronomy full of surprises and fun in a space reminiscent of the beautiful
Mediterranean Sea. 《Comments from FARO chef Takuaki Hamamoto on receiving the award》 “I am filled with gratitude to all the customers, producers, and Faro staff who support Faro.I am happy to receive this kind of recognition during a big event for Faro, such as the change of chef. We will continue to work together as a team to deliver food that satisfies our customers by combining consideration for the environment with the pursuit of deliciousness based on Faro’s values.” [Takuaki Hamamoto Profile] At the age of 25, he aspired to become a chef. In 2012, got a job at a famous local store. In 2016, he was selected as a semi-finalist in the San Pellegrino Young Chef International Culinary Competition, which determines the world’s best young chefs under the age of 30. Shocked by the high level of competition, he decided to move to Italy in 2017. After moving to Italy, he trained at famous restaurants with a strong regional flavor in Piedmont, Puglia, and Lazio, from north to south, and then moved to Singapore where he worked as a chef. He participated in the reopening of the new Faro in October 2018, and became the chef in 2023. Dishes that bring out the original deliciousness of the ingredients to the utmost through combinations of ingredients and simple cooking are appealing. She leads Faro with her excellent aesthetic sense, creativity, brightness, and mood-setting personality.
https://prcdn.freetls.fastly.net/release_image/5794/2735/5794-2735-a296781233db16ef0b7ac4b8ba0372b9-1800×2700.jpg 《Store Overview》 L’Osier Olivier CHAIGNON 7-5-5 Ginza, Chuo-ku, Tokyo 0120-156-051 / 03-3571-6050 Lunch 11:30-15:00 (L.O.12:30) Dinner 17:30-22:00 (L.O. 19:00) Sunday/Monday Irregular holidays, Summer (mid-August), Year-end and New Year holidays ＜URL＞
https://losier.shiseido.co.jp/?rt_pr=trr39 losier_jp 34 dining seats, 1 private salon (10 seats) Lunch ¥17,000/22,000 (tax included, service charge not included) Dinner ¥39,000/¥55,000 (tax included, service charge not included) 40 people in total FARO Takuaki Hamamoto 10th floor, Tokyo Ginza Shiseido Building, 8-8-3 Ginza, Chuo-ku, Tokyo 0120-862-150 / 03-3572-3911 Lunch 12:00-15:00 (L.O.13:00)
*Wednesday-Saturday Dinner 18:00-23:00 (L.O. 20:00) Sunday/Monday Summer (mid-August)/New Year holidays ＜URL＞
https://faro.shiseido.co.jp/?rt_pr=trr39
https://www.instagram.com/shiseido_faro/ Dining 28 seats Lunch Plant-based ¥13,000 (tax included, service charge not included) Dinner Gastronomy ¥20,000 (tax included, service charge not included) ￥20,000 (tax included, service charge not included) 20 people in total Image
URL: https://prcdn.freetls.fastly.net/release_image/5794/2735/5794-2735-1f2fc798ab3694a8a3c5765668a26132-1000×667.jpg
https://prcdn.freetls.fastly.net/release_image/5794/2735/5794-2735-7fa6b3849cd5204d430a3e6f88722c51-1680×1120.jpg 《Shiseido’s restaurant business》 Shiseido was founded in Ginza, Tokyo in 1872 as Japan’s first Western-style pharmacy. Founder Arinobu Fukuhara opened a soda fountain in a corner of Shiseido Pharmacy in 1902, inspired by the American drugstores he stopped at on his way home from visiting the Paris World’s Fair in 1900. The company manufactured and sold ice cream, which was rare, and became a specialty of Ginza. In 1928, he opened Shiseido Parlor, which served authentic Western cuisine. As a pioneer in Western cuisine and a symbol of Ginza, we propose new value to many customers, and aim to realize Shiseido’s vision of “BEAUTY INNOVATIONS FOR A BETTER WORLD.” We are working in the field of food. L’Oosier opened in 1973 as an authentic French restaurant in the former Shiseido Parlor Building on Ginza Chuo-dori (currently Tokyo Ginza Shiseido Building). Since 1999, the store has been located in the Shiseido headquarters building on Namiki-dori in Ginza, conveying the atmosphere of Paris to
Namiki-dori. The restaurant reopened in October 2013, marking its 40th anniversary, with Olivier Chaignon as executive chef. This year, 2023, we will be celebrating our 50th anniversary. As a high-class restaurant where customers can spend an irreplaceable time, we have received high praise not only in Japan but also overseas. Faro Shiseido opened as an authentic Italian restaurant in the current Tokyo Ginza Shiseido Building, which was completed in 2001. From October 2018, it was reborn as the new “FARO”. About “Michelin Guide” The Michelin Guide was first published in August 1900 by the French tire manufacturer Michelin and is known worldwide as a guidebook based on original research. In November 2007, the first Michelin Guide Tokyo 2008 in Asia was published, and this year marks its 18th year of publication. ▼ News release
https://corp.shiseido.com/jp/news/detail.html?n=00000000003904&rt_pr=trr39 ▼ Shiseido Corporate Information
https://corp.shiseido.com/?rt_pr=trr39