[The Ritz-Carlton Osaka] French Restaurant "La Baie" Awarded One Michelin Star for 9th Consecutive Year and 15th Time Overall in "Michelin Guide Kyoto-Osaka 2026"

Chef Christophe Gibert of the French restaurant "La Baie" provides visually stunning dishes to be savored with all five senses. The Ritz-Carlton Osaka (Location: 2-5-25 Umeda, Kita-ku, Osaka; General Manager: Mark Neukomm) announced on Thursday, April 23, 2026, that its restaurant has been listed as a one-star establishment in the "Michelin Guide Kyoto-Osaka 2026." This marks the 9th consecutive year and 15th time overall that the French restaurant "La Baie" has received this prestigious recognition. "La Baie" has been featured for nine consecutive years and 15 times in total. Chef Christophe Gibert, who has led the kitchen for 20 years, skillfully adapts traditional French techniques based on Auguste Escoffier with contemporary inspiration to create intricate, art-like dishes on the plate. An extensive wine collection further enhances his delicate cuisine, and the harmonious pairings have been highly received by guests. By selecting premium ingredients from his home country of France and actively incorporating seasonal Japanese produce, the restaurant offers a unique dining experience that beautifully merges the culinary cultures of France and Japan. Executive Chef Christophe Gibert hails from Brittany, France. He honed his skills at renowned Parisian establishments such as "La Table d'Anvers" and "Lucas Carton," as well as the world-famous "Sporting Club de Monte-Carlo" and "Le Chantecler" within the Hotel Negresco in Nice, which at the time held two Michelin stars. Through these experiences, he acquired creative techniques of French cuisine said to be at the cutting edge. He came to Japan in 2002, served as the sous-chef at "La Baie," and was appointed Executive Chef of the restaurant in 2006. He continues to create original dishes that emphasize the harmony of ingredients. Regarding this award, Christophe Gibert stated, "I believe this award was achieved by the entire 'La Baie' team. We are committed to using Japanese ingredients, carefully selecting the best vegetables, fish, meat, and cheese from all over Japan. Our team's drive comes from our constant desire to challenge ourselves with new dishes to better please our guests, and I believe these daily efforts led to this award. We will continue to aim even higher and work together as a team to provide the heartwarming dining experience unique to 'La Baie'." <> - Steamed Abalone in White Wine, Tarragon Farci, Artichoke Barigoule, Béarnaise - Blue Lobster Steamed in Cocotte with Brandy and Seaweed, Spiced Sauce - Spice-Roasted Duck Breast on the Bone, Braised Lentils, Civet Sauce ■ French Restaurant "La Baie" (5th Floor, The Ritz-Carlton Osaka) Hours: 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 on irregular days Price: Lunch from 14,500 yen per person Dinner from 27,000 yen per person Web: https://labaie.ritzcarltonosaka.com TEL: 06-6343-7020 (10:00 a.m. – 7:00 p.m.) WEB: https://www.ritzcarlton.com/en/hotels/japan/osaka/dining *Prices shown include consumption tax and service charge. *Images are for illustrative purposes. *Menu contents, prices, and business hours are subject to change. # # # [About The Ritz-Carlton Osaka] The Ritz-Carlton Osaka opened in May 1997 as the first Ritz-Carlton in Japan, part of the international hotel group. With a sophisticated space reminiscent of an 18th-century British aristocratic residence, a variety of dishes that satisfy the senses, and the meticulous service for which The Ritz-Carlton is globally acclaimed, we provide guests with unique, memorable, and personal experiences.