Three months in advance is needed to secure a reservation at this Michelin three-star restaurant, which only heightens the anticipation during the wait. Contrary to its "ritualistic" reputation, the atmosphere of the space and service is bright and soft. It embodies the glamour and tranquility typical of Ginza, allowing for a relaxing experience (unlike the more formal and tense ambiance at Le Saison in the Imperial Hotel, which has its own merits).The dishes are beautifully delicate, starting with the amuse-bouche. Three small finger foods are arranged like a Christmas wreath, and despite their tiny size, they deliver a layered texture and flavor experience in the mouth. The next amuse-bouche is a summer-inspired gazpacho made with Amela tomatoes. It is vibrant and beautiful, featuring the sweetness of tomatoes while incorporating various textures and flavors.The rest follows the menu. Each dish unfolds a world of complexity, yet the sauces are light and airy, defying the traditional image of L'OSIER as a classic establishment. When requesting wine pairings, two types are served with each dish.- "Lightly marinated Sanriku scallop petals, served with sea urchin and Osetra caviar, accompanied by a vegetable "pressé" and a vinaigrette made with caramelized scallop siphons and a hint of passion fruit."The pairing of sea urchin and caviar was surprisingly better with Japanese sake (the special No.6 L'OSIER bottle from Aramasa Brewery).- "Grilled sweet sea bream from Uwajima, with artichokes and green asparagus étuvée, ravioli infused with the aroma of verbena, served with two sauces: roasted fish jus and a sauce inspired by the Argenteuil style."The suggested Chardonnay pairings were good, but an unexpectedly rich and slightly aged Washington wine (quite rare) worked surprisingly well.- "Grilled veal loin from Brittany, stuffed with girolle mushroom duxelles, served with watercress gnocchi, red and green Fushimi peppers, and a jus infused with fresh herbs and cognac."The meat is incredibly tender, sandwiched with girolle mushrooms, and the aroma of the intricately crafted peppers is impressive.After adding cheese and pairing it with a sweet wine, we moved on to dessert. The main dessert featured cherries and port wine, accented with almonds and tarragon. Before that, we were treated to refreshing sorbets and mini tarts, which were quite satisfying. The trolley of friandises offered endless options, but I could only manage to request a few varieties of chocolate and fruit jelly.Considering the intricacy and deliciousness of the dishes, the ambiance of the space, and the wine pairings, the pricing feels quite reasonable.