All About La Baie Restaurant Osaka
As the name suggests, meaning “bay” in French, La Baie is a distinguished French restaurant in Osaka for gourmet diners. This elegant dining destination showcases a diverse selection of seafood and modern French techniques. Its Michelin-starred dining room invites guests to savor dishes with all five senses, recognized by LA LISTE and Wine Spectator for global excellence. Experience truly exceptional cuisine in Osaka at La Baie.
■ Lunch: 11:30 a.m. ～ 3:00 p.m.（Last Order 1:30 p.m.）
■ Dinner: 5:30 p.m. ～ 9:00 p.m.（Last Order 7:30 p.m.）
■ Closed in May: 8 (Fri), 12 (Tue), 18 (Mon), 19 (Tue) and 26 (Tue)
※Please note that our regular closing days are subject to change.
■ Seat: 46 seats (include Private room 12 seats)
■ Private Room : 6 ～ 12 seats
La Baie has age restriction, only children over the age of 6 are allowed to enter at daytime and dinnertime. Children of all ages, however, are allowed in the private room throughout the day.
※ For same-day cancellations or changes in the number of guests, a cancellation fee of 100% of the meal charge will be applied. Additionally, for reservations of 10 or more guests or for private rooms, a 70% cancellation fee for the previous day and a 50% cancellation fee for two days prior will be charged.
Dress code
■Lunch time: Smart casual
(Please refrain from wearing light clothing such as T-shirts, sweatshirts, hoodies, pre-ripped jeans, half pants for male guests, and sandals.)
■Dinner time: Elegance
(In addition to the above, please refrain from wearing polo shirts, etc. and wear collared shirts or jackets.)
*Please refrain from wearing hats in the restaurant.
*To ensure a pleasant dining experience for all our guests, we kindly request that you refrain from making voice calls or recording video, with the exception of our trolley service.
A memorable dish
Not only we consciously use seasonal ingredients, but the beautiful presentation of our dishes reflects the seasons. The chef also has a passion for using Japanese ingredients, and the dishes, born from a blend of traditional techniques and innovative approaches to new ingredients, are a testament to his extensive experience and knowledge in both France and Japan.
Furthermore, the chef's prized ingredient, the rare blue lobster, is kept alive in a tank in the kitchen, ensuring it's always served to customers in its best condition. From a wine list featuring over 400 varieties, ranging from rare vintage wines that will impress even the most discerning wine connoisseurs to New World wines, La Baie's sommelier will suggest pairings to complement your meal.
Riedel Room
The Riedel Room is the only private dining space in Japan branded by the renowned wine glass manufacturer Riedel. Time flows gracefully in the refined and stately surrounds of this traditional Classic European space.
Chef De Cuisine at La Baie, Christophe Gibert
Born in Brittany, Gibert graduated from a patisserie and delicatessen school and served as a chef de partie at the world-famous Monte-Carlo Sporting and celebrated Parisian restaurants La Table d'Anvers and Lucas Carton. Before coming to Japan, he also worked as chef de partie at the internationally renowned Hotel Le Negresco in the south of France, where he mastered distinctive local techniques and a range of dishes featuring fresh fish and seafood. He came to Japan to take up the post of sous chef at La Baie in 2002, and was promoted to chef de cuisine in 2006. To this day, he continues to produce highly memorable, imaginative dishes with a unique harmony of ingredients.