The Ritz-Carlton, Osaka’s French restaurant La Baie and The Ritz-Carlton Kyoto’s Japanese restaurant Tempura Mizuki have both been awarded one Michelin star in the Michelin Guide to Kyoto and Osaka 2018.
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.
Tempura Mizuki, situated in The Ritz-Carlton, Kyoto, is a Japanese tempura restaurant that specializes in tempura made with seasonal ingredients, served in a traditional counter-style restaurant space. With over 20 years’ culinary experience, Chef Kenji Fujimoto takes the helm at Tempura Mizuki, and played an instrumental role in the restaurant gaining its first ever Michelin star in the 2018 Michelin Guide.
In addition to skillfully using seasonal ingredients such as bamboo shoots, conger eel and matsutake mushrooms, Kenji has developed his own signature dishes such as Omi beef wrapped in shiso leaves, and egg yolk tempura.
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