Tokyo International Airport

Inspired by his ancestors’ traditions, Olivier Baussan founded L’OCCITANE over 30 years ago in the Provence region of France. All L’OCCITANE skincare, body care, fragrance and home products are passionately created to preserve the authentic ingredients and traditions of the Mediterranean land. To give greater accessibility, L’OCCITANE has incorporated Braille labeling on its boxes and containers where possible. L’OCCITANE products are available online and in 170 boutiques throughout the U.S.

Born in Tokyo in 1987, Satoshi Ogino began his culinary journey after graduating high school by training at the renowned Kyoto establishment "Kyoto Kitcho Arashiyama Main Branch." Although he chose the path of a chef himself, he was inspired by his father, an actor and artist, Tsurutaro Kataoka, who advised where to train, saying "If you are to become a craftsman, you must learn deeply about Japanese culture and the four seasons". Over the course of eight years of rigorous training, he not only mastered the fundamentals of Japanese cuisine but also immersed himself in Japanese culture and seasonal traditions. His training culminated in gaining experience as head chef. He later joined the esteemed "Ginza Kojyu" (then three Michelin stars, currently two), then known as one of the world's smallest three-starred restaurants, which served as a role model for the restaurant he aspired to create. After seven years of disciplined practice, Ogino was appointed executive chef of the sister restaurant "Ginza Okuda" (one Michelin star), at the age of 30 where he would work for two years. He then founded his own restaurant, "Akasaka Ogino", in 2020. Within six months, the restaurant earned a Michelin star and became a highly sought-after destination. In November 2023, "Wakan", supervised by Ogino, opened. It offers traditional Japanese confections with a modern twist, blending Japanese aesthetics with Western influences. Ogino's cuisine is "Classic Japanese cuisine that values ​​tradition." Above all, he values the changes of the seasons, and incorporate seasonal festivals such as "Hinamatsuri" and "Tanabata" into his cuisine. "As it is more challenging to feel the seasons these days, I hope to share even a glimpse of Japanese culture and its deep connection to the seasons through my cuisine," says Ogino. One of his signature dishes, "Hassun", encapsulates the essence of seasonality—presented beautifully within a tray that overflows with nature's expression. We invite you to experience the true essence of Japanese cuisine through the refined craftsmanship of Chef Ogino.