Pierre, the signature restaurant at InterContinental Osaka, has been listed with one star in the MICHELIN Guide Kyoto-Osaka 2026, marking an exceptional milestone of ten consecutive years of recognition.
To celebrate this momentous occasion, Michelin-starred Chef Julien Dumas arrives from Paris to join Pierre’s Head Chef Yoshitaka Shibahara. Having once shared the same kitchen and vision in their early careers, these two Michelin-starred chefs reunite after many years to stand together once again in the same kitchen.
We invite you to experience a collaboration menu where their enduring bond resonates with their refined sensibilities, as well as an exclusive, one-night-only gala dinner showcasing Chef Dumas’ signature culinary artistry.
Please join us to savour this unique moment that connects the present to the future—a truly special experience found only here.
Gala Dinner
Experience the artistry of Michelin-starred Chef Julien Dumas in this exclusive 60-guest gala dinner.
Inspired by his memories of the Breton coast and a profound commitment to environmental preservation, Chef Dumas presents an unforgettable course that connects the bounty of the sea to the future.
A portion of the revenue from this evening will be donated to “Mirai no Mori” to support foster children’s future.
– Date: Thursday, 23 July 2026
– Time: 18:30 Doors open / 19:00 Dinner begins
– Venue: Banquet Hall HINOKI (2nd Floor)
– Price: ¥55,000 per person
– Menu: Special 6-course menu with wine pairing
Special Lunch & Dinner
A fusion of evolved artistry, connecting France and Japan.
Chef Dumas, renowned for his uncompromising sourcing, joins Chef Shibahara as he celebrates Pierre’s 10th consecutive Michelin star. Following their past collaboration, they reunite to bring their evolved artistry to a single table. Experience a unique harmony where sea and land, France and Japan, converge for this limited time only.
– Dates: Friday, 24 July – Sunday, 26 July 2026
– Venue: Speciality Restaurant Pierre (20th Floor)
– Price and Content:
【Lunch — Exclusive to 30 guests per day】
¥33,000 per person A 6-course menu crafted with strictly selected ingredients.
(Optional wine pairing is available for ¥17,000.)
【Dinner — Exclusive to 30 guests per day】
¥55,000 per person A full 7-course menu where the sensibilities of the two chefs deeply resonate, including wine pairing.
An up-and-coming talent specialising in seafood, he was awarded one star in the Michelin Guide France 2026. Highly environmentally conscious, he practises sustainable sourcing and zero-waste daily. He mastered the essence of seafood-based French cuisine under renowned chefs such as Jean-François Piège at Hotel Plaza Athénée and Jacques Maximin at Rech.
He previously shared the kitchen with Pierre’s Head Chef Yoshitaka Shibahara during a one-week event at ‘Le Comptoir de Benoit’ in Osaka, before both embarked on their respective journeys.
A master of French cuisine with a creative touch, Chef Shibahara reimagines classic French techniques by incorporating the finest seasonal ingredients from Japan. His innovative approach celebrates the flavors of each season, delivering a unique and refined dining experience.
Terms & Conditions
- This event is exclusively available to guests aged 20 and over.
- The dress code is smart casual, with jacket attire recommended. (We kindly ask male guests to refrain from wearing shorts, beach sandals, or similar casual attire.)
- Reservations can be modified or canceled up to 4 days prior to the event. Cancellations made within 3 days of the event will incur a 50% cancellation fee, while cancellations made within 2 days will incur a 100% cancellation fee.
- Please note that the menu and services may be subject to change.
- If you have multiple allergies or dietary restrictions, our restaurant may contact you directly for further clarification. We appreciate your understanding.
- Prices are inclusive of consumption tax and subject to 15% service charge.
- Images are for illustrative purposes only.
For inquiries
Tel: 06-6374-5700