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OSAKA, Japan – October 12, 2018 – The Ritz-Carlton, Osaka’s French restaurant “La Baie” has been awarded one Michelin star in the Michelin Guide to Kyoto Osaka + Tottori 2019 for the second consecutive year. La Baie has also been awarded four “Courverts” (represented by fork and spoon symbols) indicating the top-class level of comfort at the restaurant. La Baie is the only restaurant in the Osaka region to receive such a distinction.

Located in The Ritz-Carlton, Osaka, La Baie is a sophisticated French restaurant that serves modern cuisine made with traditional techniques created by Head Chef Christophe Gibert, who joined The Ritz-Carlton, Osaka in 2002 as a sous chef, and has been Head Chef of La Baie since 2006. Christophe specializes in using local, Japanese ingredients as well as a variety of ingredients from different countries and cooks them using techniques that bring out their flavors to the fullest. His unique skills as a chef are evident in his ability to expertly combine contrasting flavors such as sweet and sour, and his careful use of spices, including spices that are rare in Japan. 

Comment from Chef Christophe Gibert "When I discover the sheer variety of wonderful ingredients available in Japan, it really stirs my passion for cooking, becoming the driving force that fuels new ideas. I will continue working passionately with my team to delight ladies and gentlemen who come to dine at our restaurant."

La Baie (The Ritz-Carlton, Osaka 5F)

  • Lunch: 11:30 a.m. - 2:30 p.m.
  • Dinner: 5:30 p.m. - 9:30 p.m.

In the current autumn menu, La Baie offers a range of dishes made with seasonal ingredients that are as much a feast for the eyes as they are for the palate to showcase the creativity of Chef Gibert.

<Dinner Menu >


Scallop Tartare, Marinated Turnip, Horseradish Cream, Wild Anis Flavored Vinegar

Warm Inka Potato Vichyssoise, Marinated Aji Fish, Watercress, Caviar

Pan-fried John Dory with Autumn Truffle, Green Asparagus, Shallots Confits

Roasted Venison with Coffee Butter, Black Fruit Paste, Celery, Shiitake Mushroom, Poivrade Sauce

Pre-Dessert: Fruit Compote, Yugé Farm Fresh Cheese Mousse

Creamy Chestnut and its Iced Cream, Lemon Confit, Hazelnut Praline

Coffee or Tea

Petits Fours