ŌRTENSIA Shanghai, a sibling restaurant of the Michelin-starred ŌRTENSIA Paris, opened in January 2025 by Chef-owner Zhengyuan Xu, a Shanghai native and the first young Chinese chef to run a Michelin-starred restaurant in Paris. With high expectations, ŌRTENSIA Shanghai caught attention from the start.
The restaurant’s success grew steadily, with dining room reservations staying strong and the cafe downstairs often fully booked. This wasn’t due to hype but rather the well-executed dining experience offered to each guest.
However, just as word-of-mouth was gaining traction, a TV show thrust the restaurant into the public eye, marking a challenging period for the team.
ŌRTENSIA ’s response was simple, with a statement showing its commitment to zero additives and high-quality food ingredients. There was no extended public argument, and the team refocused on their work, knowing that rumors can be dismantled by genuine efforts.
To celebrate the 1st anniversary of ŌRTENSIA Shanghai, the Executive Chef Terumitsu Saito along with the restaurant manager and sommelier Romain Simon flew in from Paris.
“The three of us have worked together for eight years. In Paris, we’re a small, close-knit team. Coming to Shanghai, we’ve faced many challenges, but what hasn’t changed is still the three of us. We can’t change the world, but we can change what happens here,” said Xu.
They’ve remained united, through ups and downs.
One year on, ŌRTENSIA Shanghai has shed the noise. Tucked within the everyday life of Zhangyuan, it blends French elegance with the heart-warming of a Shanghai family.
The special menu didn’t aim for a dramatic reset. Instead, it gave a detailed expression of where ŌRTENSIA Shanghai stands today.
There’s no need to redefine the past. The team is still small, and the cuisine is increasingly confident in its voice. Some chapters don’t need to be retold, but moving forward speaks for itself.
Stepping inside ŌRTENSIA Shanghai, soft light falls on wooden tables, and greenery warms the space. On sunny days, light gently caresses the tablecloths, while the sound of rain blends with the aromas of the kitchen on rainy days. Effortlessly photogenic, it feels more like dining in a Shanghai home than a restaurant.
This atmosphere is not staged, but it features the team’s respect for the act of dining itself.
The menu started off with Japanese-inspired amuse-bouches, creating a beauty between French technique and Japanese influence.
Citrus-filled choux with Nepalese pepper cream offered a brightness and spice, while kampachi tartare with watermelon radish and green apple was clean and refreshing. Chilled abalone contrast tenderness with crisp textures, each ingredient balanced.
Scallops are air-freighted daily from France. Wrapped in yuba for a crunch, they’re finished with black truffle egg yolk sauce. A whole Brittany blue lobster, hay-smoked and simmered with orzo, married richness and elegance, its roe sauce coating each grain.
Charcoal-grilled Shaoxing capon covered with chicken ball, was served with fresh truffle, and Jerusalem artichoke purée – a blend of Chinese ingredients and French technique.
The chicken broth ramen was particularly memorable. Six kilos of hen were reduced to just two liters of broth, refined through French methods while honoring the essence of Chinese soup.
Whole-wheat noodles absorbed the broth fully, while a hint of truffle left a subtlety. Even the palate cleanser – baked apple with Earl Grey tea developed a harmonious finish.
Service at ŌRTENSIA Shanghai mirrors the philosophy. If a guest has a dietary preference, substitutions are made naturally without fuss – small gestures with care.
ŌRTENSIA settles the cuisine with French elegance, Japanese precision, and Chinese warmth into a beautifully harmony.
Rumors fade in the face of great food. Trust is built over time, and time reveals what lasts.