Shiseido Parlour, the origin of this chic address, dates back over a century, to 1902. Some years later, in 1928, the venue emerged as a full-fledged Western-style dining establishment. In 1962, the Shiseido Kaikan building was completed on this site, the work of renowned architect Yoshiro Taniguchi. In 1973, upon the total remodeling of the Kaikan complex, L'osier opened its doors with the mission of providing the finest location for French cuisine in Japan. The name "L'osier" means "willow" in French, a reflection of Ginza's long-standing legacy of willow trees.

Then, in 1986, a new chef arrived at L'osier to make his mark. Jacques Borie, by curious coincidence, first arrived in Japan in 1973, the year that "L'osier" first opened for business. He was 40 at the time, and served at "Chardonnay" and the Hotel Okura restaurant "La Belle Epoque." In 1982 he was honored with France's National Top Chef Award. With the hiring of Borie, who by that time had established a mature and accomplished domain as a culinary authority, L'osier began the journey into a new era of glory and achievement.

Then in 1999, after being closed for 18 months the "New L'osier" was opened in the current location. Under the connoisseur direction of Borie, the establishment was fully refurbished, from façde through interior appointments, and completed as a restaurant extolled as "More French than France." In 2005, L'osier welcomed a new chef to its kitchen - Bruno Menard. Today, on the power of technique rooted in proud tradition, and youthful sensitivity, L'osier is writing yet another shining page in an already illustrious history.

As a chef, Bruno Menard is devoted to "neo-classic" cuisine. This is a discipline that closely defers to the classic technique and ideas of French cooking, while also instilling modern sensitivities through scrupulous selection of ingredients and methods of preparation. Menard was raised in a family with deep ties to cooking, with both of his grandfathers being chefs and his own father a highly accomplished chocolatier. Bruno began his own career at the age of 15, as an apprentice at Domaine d'Orvault. He subsequently served at Charles Barrier, a restaurant that rose from its "2 Star" rating to "3 Star" standing, and is revered by chefs throughout France. Menard also accumulated experience at Jean Bardet, the most popular restaurant in his home city of Tours, and stints at other establishments as well. The sum result nurtured his aptitude to steadily greater heights of expertise.

At one time in his career, Bruno also helped with the running of his father's chocolate boutique, a pioneering presence in France in its own right. He first came to Japan in 1995, where he compiled an impressive record as chef at Tatou Tokyo in the exclusive Roppongi quarter of Tokyo, as well as at La Baie in the Osaka Ritz Carlton in Osaka. In 2005, in charge of the Dining Room at the Ritz-Carlton Buckhead in Atlanta, he earned the Mobil Five Star, AAA Five Diamond ranking - an honor equivalent to a Three Star rating under the Michelin system. Then the same year, with the hearty commendation of Jacques Borie, Bruno was named the new chef at L'osier.

"At L'osier, we keep 45 people on staff to satisfy the needs of our 40 diners. Although I am the only one who appears upfront on the media, without the passion and devotion of each one of these workers, L'osier could never have succeeded for so long. So, please take the time to visit us, sample the dishes I prepare, and spend pleasurable times at L'osier together with your family and friends."