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Two restaurants of The Ritz-Carlton, Osaka are listed with one Michelin Star in the “Michelin Guide Kyoto Osaka +Okayama 2021” released on Friday, October 9, 2020. “Tempura by Hanagatami” is listed for two consecutive years, and “La Baie” has been posted for the tenth time for four consecutive years.

Tempura by Hanagatami

Tempura by Hanagatami is an exclusive dining space where guests can enjoy live cooking in front of their eyes at the counter. Our Chef displays refined craftsmanship with exquisite Tempura prepared from seasonal ingredients, finely coated in a specially formulated batter, and fried to crisp in fine safflower oil. The chef’s signature tempura sauce and recommended salts acquired from all regions of Japan will enhance your experience. Pairs eloquently with champagne.

Chef Takeshi Fukana

After graduating from culinary school in Osaka, Chef Fukana started working at a local hotel and gained a wide range of experiences, including Japanese traditional cuisine, banquets, and even engaged in guest service. He then joined The Ritz-Carlton Osaka in February 2017 as a chef at Tempura by Hanagatami.
His cooking techniques bring out the best flavors of seasonal ingredients, and he is always eager to find unique seasonal items. He strives to please all five senses through Tempura; from the vivid colors of seasonal vegetables, the crackling sound of oil, the fragrant aromas, and to the crispy bite. Savor the finest Tempura at Hanagatami.

French Restaurant La Baie

An enhanced level of modern luxury has been added to the classic European interior of “La Baie” after the renovation in March 2019. “La Baie” has a meaning of “bay”, and as the name indicates, this exceptional dining space offers a variety of seafood in the style of traditional French cuisine. Chef Christophe Gibert combines traditional techniques and creative approaches to the ingredients he works with which in turn creating beautifully elegant dishes where the principal ingredient is highlighted. La Baie also offers a private dining room showcasing top premium range of hand blown Riedel glassware, and together with a vast knowledge of our experienced sommeliers, the wine and dine experience at La Baie will be enliven to the finest.

Chef Christophe Gibert

Christophe Gibert was born and raised in Bretagne, the historic province in northwestern France. He developed his culinary skills by working at various restaurants in Paris, Nice, and Monte Carlo, where he acquired creative and innovative techniques of French cuisine. He moved to Japan and joined La Baie as a Sous Chef in 2002, and has been a Head Chef since 2006. Chef Gibert is passionate about using ingredients in season and presents his dishes with delightful seasonal touches. He specializes in using local ingredients together with a variety of seasonal flavors from different countries and cooks them with techniques that bring out their flavors to the fullest, providing the unique and memorable dining experience.