L’Osier (Tokyo, Japan) | Influencer Restaurant Review by Alexander The Guest

AI-Generated Summary: Alexander The Guest’s L’Osier Restaurant Review Video

Alexander begins by recounting the origin story of L’Osier, which is rooted in the history of Shiseido, Japan’s leading cosmetics brand. The founder, Arinobu Fukuhara, was inspired by his trip to New York in the early 1900s, where he discovered ice cream soda. This simple drink led to the creation of Shiseido Parlour, and eventually L’Osier, which introduced fine French dining to Japan. Located in the upscale Ginza district of Tokyo, L’Osier has become an icon of luxury dining in Japan.

Ambiance and Setting:

• The restaurant’s interior is striking, with Art Deco elements. Alexander appreciates the high-end table settings, including handmade Limoges porcelain plates and Puiforcat cutlery.

Wine Tasting:

• Alexander highlights the restaurant’s extraordinary wine menu, choosing to compare a few wines.
  1. Champagnes: He tastes Charles Heidseck Blanc des Millenaires 2007 and Jacques Sellosse Initial, both 100% Chardonnay. The 2007 Blanc des Millenaires is described as sharper and more dynamic, while the Jacques Sellosse Initial is likened to a Burgundy wine with bubbles.
  2. Burgundy Whites: He samples Domaine Leflaive 2018 Premier Cru and Domaine Faiveley 2017 Grand Cru from Puligny-Montrachet. Alexander prefers the Bâtard-Montrachet, which he notes has a rich historical background.
  3. Red Wines: He tries two legendary wines from Domaine de la Romanée-Conti (DRC): Richebourg and Romanée Saint Vivant (both 2013 vintages), priced at around €300 per half glass. The Richebourg is fuller-bodied, while the Romanée Saint Vivant is lighter and more aromatic.

Dishes:

1. First Course: A tribute to corn, with a cold velouté soup, corn ice cream, and grilled popcorn, which Alexander finds playful and memorable.
2. Lobster: Blue lobster served with stewed chanterelles, stuffed zucchini flowers, and a fresh tomato and basil sauce. He admires the dynamic, balanced flavors and praises the portion sizes for the lunch menu.
3. Main Course: Roasted deer fillet, served with a thigh treated like blood sausage, blackberry chutney, a carrot rosette with black truffle, and wild pepper sauce. He describes this dish as “absolutely incredible.”
4. Cheese Selection: He enjoys a large selection of French cheeses, noting it as an extra-cost option.
5. Desserts: Two desserts featuring apricot and lavender, followed by an all-peach dessert. The sommelier surprises him with a 30-year-old Château d’Yquem to pair with the sweets.

Final Thoughts:

• Alexander is impressed by head chef Olivier Chaignon’s skill, celebrating his 10 years at L’Osier. He highlights the chef’s background in prestigious French restaurants and praises the service team’s elegance and the sommelier’s expertise.
• He concludes that L’Osier is an exceptional French restaurant, noting the quality ingredients and memorable courses, while reflecting on its 50 years of business.

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