SHIBAHARA YOSHITAKA
HEAD CHEF
Interview} Ken Waller
Location} InterContinental, Osaka, Japan
KW: How would you describe the culinary identity of Pierre today, and what makes it distinct within Osaka’s dining scene?
SY: Pierre, our specialty restaurant, offers the finest seasonal dishes of authentic French cuisine, enhanced with carefully selected spices that
bring each creation to life and invite guests on a journey of new culinary discoveries. Being a Michelin-starred establishment for nine consecutive years in a city renowned as the “Capital of Food in Japan” is a testament to our commitment to excellence.
Beyond the exceptional cuisine, Pierre’s unique atmosphere features a blend of natural stone and wooden tables, complemented by the vibrant
energy of an open live kitchen. Our head chef, Shibahara, elevates this experience further, crafting dishes that reflect both tradition and innovation within a dining space designed under the concept of “Contemporary Luxury”—where authentic stone elements harmonize with warm wooden accents.
KW: Pierre holds a Michelin star. How do you balance the pressure of maintaining that recognition with the desire to evolve and take risks?
SY: We are proud to have been listed in the Michelin Guide for nine consecutive years and look forward to celebrating a decade of recognition. The Pierre
team consistently upholds the highest standards of service and cuisine, fostering a culture of collaboration that inspires continuous improvement in the dining experience.
For instance, our wine pairing menu is the result of a collective effort, where both the culinary and service teams engage in thoughtful discussions to select wines that perfectly complement each dish. This collaborative approach ensures that every pairing enhances the flavors and elevates the overall experience for our guests.
KW: How does the rhythm of Osaka – its energy, its markets, its people –influence the way you design your menus?
SY: When designing the menu, our chef prioritizes the finest seasonal ingredients to showcase the true essence of authentic French cuisine, rather than following local culinary trends. By carefully selecting the best seasonal produce and spices, the menu invites guests to explore innovative combinations of tastes, flavors, and visual appeal, engaging all five senses throughout their dining experience.
KW: What role does seasonality play in your process, especially when balancing French foundations with Japanese terroir?
SY: Japan’s rich seasonal ingredients provide the foundation for Pierre’s culinary expertise, allowing our team to showcase these flavors through the lens of authentic French cuisine. This commitment to highlighting seasonality defines the distinctive Pierre style. With Japan’s diverse regions offering subtle variations in the same ingredients, our careful selection and refinement process enables us to craft unique flavors that set Pierre apart from other restaurants in the city.
KW: When international guests dine here, what do you hope they understand about French cuisine as interpreted through a Japanese lens?
SY: At Pierre, we are committed to offering the finest seasonal ingredients, thoughtfully combined with spices to create a dynamic sensory experience.
Located in Japan, we take advantage of the freshest local produce while preparing each dish in the authentic French culinary tradition—an approach that transcends nationality and invites all guests to enjoy Pierre’s cuisine One of the most memorable experiences at Pierre is discovering how Japanese ingredients can be beautifully integrated into French cuisine, captivating both our French and Japanese guests alike.