High above Osaka on the 37th floor of the Four Seasons, Sushi L’Abysse Osaka Yannick Alléno, which opened in October 2024, has unveiled a striking new menu that reflects a bold fusion of French culinary finesse and Japanese tradition.
Overseen by legendary French chef Yannick Alléno, the restaurant blends precision with artistry, offering a unique omakase experience shaped by the collaboration between Alléno and Japanese sushi master Itaru Yasuda, whose 30-year career in Edomae-style sushi defines craftsmanship.
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Marking the third global location after Paris and Monte Carlo, and the brand’s first in Asia, Sushi L’Abysse Osaka stands as a cross-cultural culinary showcase.
The interior mirrors its refined concept—minimal yet luxurious—with coral-inspired artwork and plush textures echoing its European counterparts, set against panoramic city views.
The newly launched menu is a deepened expression of the restaurant’s vision. The seasonal omakase course captures the essence of spring in Japan, highlighting local ingredients through both traditional Japanese techniques and Alléno’s signature French methods.
The journey starts with “Emotion,” a set of appetizers showcasing his refined approach, leading into a nigiri course by Chef Yasuda, whose creations are elevated by subtle French accents.
The experience ends with “Amamis,” dessert courses that reinterpret French ingredients through a Japanese lens—like sashimi-style aloe vera with berry sauce, and mushroom ice cream with shimeji confit.
A curated pairing of premium sake, fine wines, or teas complements the progression of dishes, designed to enhance every nuance. Guests can also opt for a more casual yet elegant lunch menu, featuring nigiri sets or barachirashi bowls, perfect for midday indulgence with a view.
Menu Highlights:
- Dinner Omakase: JPY 35,000
- Emotion: Egg with caviar, seafood consommé rice marshmallow, scallop with smoky bouillon
- Nigiri: 10 seasonal pieces, tofu, poached shrimp with shiso
- Amami: Aloe vera sashimi, mushroom ice cream, seaweed pie
- Rencontre Menu (lighter option): JPY 27,000
- Wine/Sake Pairings: from JPY 15,000
- Tea Pairing: from JPY 7,000
- Lunch:
- Nigiri Lunch: JPY 20,000
- Chirashi Lunch: JPY 12,000
Signature spring dishes include the Sasanishiki rice dome—a seafood consommé-infused marshmallow paired with finger lime—and the Scallop with sansho and Hakushu whisky bouillon, offering a fragrant, smoky depth.
The Poached Kuruma shrimp is enhanced by shiso and ginger paste, black lemon sauce, and yuzu-scented sesame. Dessert surprises like aloe vera “sashimi” and buckwheat nougatine with mushroom ice cream close the meal on an inventive note.
Chef Yannick Alléno, one of France’s most celebrated culinary figures with 15 Michelin stars, expresses a deep reverence for Japanese cuisine, rooted in decades of exploration and collaboration.
Partnering with Chef Itaru Yasuda, a Yokosuka native with a lifelong immersion in Japan’s culinary heritage, the duo creates a transcendent experience that reflects both tradition and innovation.
The L’Abysse concept was born in 2018 from Alléno’s collaboration with Sushi Master Yasunari Okazaki, originally in Paris, followed by Monte Carlo in 2024, and now Osaka—its only location in Asia.
For reservations or inquiries, contact +81-06-6676-8591 or email: restaurant.osaka@fourseasons.com.
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