Skip to Content

Osaka, Japan – 1st March 2019 – The Ritz-Carlton, Osaka announces the completion of two restaurants and the bar; French restaurant "La Baie," Chinese restaurant "Xiang Tao," and "The Bar." All outlets of the hotel’s fine dining section is now fully reborn, including the Japanese restaurant "Hanagatami" which was renovated in 2016. With this renovation, while each restaurant retains its original elegance, an enhanced level of modern luxury has been added with contemporary furnishings and interior design.

“We are confident that loyal patrons and new guests alike will appreciate how the spaces have been reimagined to create a modern luxurious feeling,” commented Christopher R. Clark, General Manager of The Ritz-Carlton, Osaka. “We will continue to delight and surprise our guests, with excellent service, cuisine and atmosphere.”

As Osaka is known as the city of "Kuidaore" or "eat till you drop," bursting with abundant great food at every corner, there are many gastronomers with high expectations. All of the restaurants and bars at The Ritz-Carlton, Osaka have been offering the first class culinary experience provided by world-renowned top chefs along with the finest service for over 21 years since the opening in 1997. We will continue our endeavor to provide the best culinary craftsmanship and innovation to meet and exceed the expectations of our guests.

Xiang Tao: The legendary Utopia

The name “Xiang Tao” is originated from Chinese Peach Utopia, and this concept is reflected in the fully-renovated restaurant interior. In old Chinese poems, it is often described that people used to gather around the peach trees to wine and dine, as the peach tree was considered a lucky tree with spiritual powers. One of the significant features of the new restaurant interior is a 6m long wall made uniquely out of individual ceramic pieces (approx. 11,000 pcs from 200 broken vases and plates) combined into one stunning mosaic art which from a distance represents a peach tree in full bloom. The ceiling is also colored in light pink with glass lights which creates a feeling of being surrounded by fully bloomed peach trees.

The glass partition of the private dining room is checkered shape, following the traditional Chinese style. The partition can be opened up to connect with the main dining area, allowing more flexible layout depending on the needs. On the shelves of the private dining rooms, Chinese antiques that have been with Xiang Tao for many years along with new ceramic art and pots with peach images are displayed, enriching the “Xiang Tao Collection” that will be passed on to the future.

The newly added terrace seating provides a unique outdoor setting, overlooking a garden planted with various trees and flowers including bayberry, a Chinese peach tree. Guests can enjoy a Garden Dim Sum set, Xiang Tao’s finest dim sum presented in a tailor-made 3-tier stand, including 6 kinds of savory and 2 kinds of sweet, available at the terrace seating. Our Garden Dim Sum set is served with your choice of tea; choose from 12 kinds of Chinese tea that are selected exclusively by our certified tea sommeliers.

Peter Cheung, the chef de cuisine at Xiang Tao, is known for his authentic Cantonese cuisine, which takes advantage of his abundant experience to give a beautiful and modern finish to the traditional use of ingredients and recipes of that epicurean city, Hong Kong. Together with our dim sum chef Leung, our two talented chefs will take you on a gastronomic journey in the most luxury surroundings.

La Baie: The King of Chef’s History and Tradition

Since the opening, the interior of La Baie has been a representative of a classic European style, just as seen in an 18th century British noblemen’s mansion. The hand-carved console table, the custom-made millwork and the real wood-burning fireplace made with marble stone are all essential parts of this elegant dining space. While the restaurant retains its original elegance, an enhanced level of modern luxury is now provided by rich furnishings; new chairs and sofas with a red accent color representing the brilliance of French dining provide more comfort and luminous ambience. Both the stripe pattern on the newly installed carpet and the diamond pattern on the new reception desk are reminiscence of design aesthetic from the regency era in early 19th century. With the addition of a contemporary essence to a classic atmosphere, La Baie will start a new chapter in its legendary history and continue to provide an elevated culinary experience and service excellence.

La Baie’s chef, Christophe Gibert creates dishes full of originality; grounded in traditions and techniques developed by the great reformer of French cuisine “Auguste Escoffier” notably named “the king of chefs and chef of kings” in the early 20th century. Escoffier and “Ceaser Ritz” notably “the king of hotels” worked together to form what was then the Hotel Ritz at Place Vendome in Paris in 1898. Chef Gibert has embodied Escoffier’s traditional techniques as well as adding creativity and originality using some of the finest ingredients from France and Japan to produce his cuisine at La Baie.

The Bar: Nobleman’s Jockey Club

"The Bar" at The Ritz-Carlton, Osaka is a beloved destination for social gatherings among local and international ladies and gentlemen since its opening 22 years ago. The new interior design continues to showcase the 18th century’s Nobleman’s mansion, while adding a contemporary essence with new furniture and decor. The accent color of green represents the British landscapes. Additional artworks have been added to the walls, introducing a popular leisure activity of ladies and gentlemen in the 18th century – hunting, horseback riding and music. The Bar’s symbolic Chippendale furniture has been replaced by more modern furniture; but its classical design pattern is reflected in the carpet design. The Italian marble bar counter remains to be the centerpiece of The Bar, as well as the essence of cigars and the sound of live jazz music, enhancing this gentleman’s Jockey Club atmosphere.

For more information, please visit