Floral Gastronomy at L’Osier

In Tokyo, the three Michelin stars of L’Osier met a universe of flowers, where cuisine and floral art converged into one sensorial journey.

The restaurant was transformed in its entirety: from the monumental centerpiece rising beneath the chandelier, to intimate table accents whispering in dialogue with the plates.

Every bloom was chosen as if it were an ingredient. Textures echoing culinary precision, colors harmonizing with seasonal flavors, compositions unfolding like courses in a tasting menu.

This was more than decoration: it was atmosphere made edible, a symphony of flowers and gastronomy where refinement, artistry, and flavor became inseparable.