Four Seasons Hotel Osaka Announces the Opening of Sushi L’Abysse Osaka, a Cross-Cultural Omakase by Two Master Chefs

Four Seasons Hotel Osaka announces the opening of its highly anticipated innovative sushi restaurant, set to welcome guests starting October 25, 2024. The stage is set for an extraordinary journey at Sushi L’Abysse Osaka, where two of the world’s most celebrated gastronomic cultures — French cuisine and the art of sushi — will meet, intertwine and respond to one another in unexpected ways.

Taking its place at the frontier of culinary innovation, Sushi L’Abysse Osaka stands as a bridge between the modern French sensibility of Chef Yannick Alléno, a visionary with 15 Michelin stars to his name, and the traditional sushi expertise of Chef Itaru Yasuda, who has finessed his craft rigorously over nearly three decades in Japan and beyond.

As the third L’Abysse destination in the world, following Paris and Monte-Carlo, the restaurant invites epicures in Osaka to a wholly new dining experience, where French and Japanese techniques meet and mingle, rooted in a deep appreciation of seasonal ingredients sourced from across Japan, with nigiri at its centre. Thus, at Sushi L’Abysse Osaka, Chef Yannick makes use of his prowess to challenge traditional notions of cuisine and offer new culinary expressions.

The award-winning L’Abysse journey is tailored to its new home, with the carefully curated menu featuring several dishes available exclusively at Sushi L’Abysse Osaka. Guests can anticipate highlights such as Chef Yannick’s Artichoke Tofu and Smoked Pike Egg, combining French innovation with traditional Japanese tofu-making methods, and Chef Yasuda’s A Collection of Nigiri, with each piece showcasing seasonal fish and the finest traditions of sushi. Selections are updated seasonally, with a focus on locally sourced ingredients at their peak.

The sensory symphony crafted by Chef Yannick and Chef Yasuda plays out in an exceptional setting on the 37th floor of Four Seasons Hotel Osaka, framed by sweeping views over the city. Curated by acclaimed scenographer Laurence Bonnel-Alléno, the contemporary interiors offer a tranquil sanctuary for savouring delicate sensations and nuanced emotions.

The timeless Japanese tradition of omakase, meaning “I leave it to you,” creates a coveted space for chefs to share the range and depth of their artistry. As guests take their seat at the sushi counter, they place their trust in the talented culinary team, who take charge of every aspect of the meal, from composition to timing.

At Sushi L’Abysse Osaka, the omakase will unfold in three stages: savoury sensations, nigiri sushi and sweets. The culinary offerings are complemented by subtle extractions, exemplary wines and fine sakes, producing a rare and perfect harmony.

At lunch, the collaborative menu will feature more concise selections, including nigiri and chirashi options. Guests seeking a more intimate experience can reserve the private dining room, where picturesque sunsets lend an ethereal glow to early dinners.

Sushi L’Abysse Osaka opens on October 25, 2024. Guests can reserve their spot at the counter starting October 1, 2024 online.

About Chef Yannick Alléno

Renowned for laying the foundation for La Cuisine Moderne, a modern take on French cuisine, Chef Yannick Alléno does not hesitate to revisit and reshape his culinary heritage. With a total of 15 Michelin stars to his name, he has twice received 3 Michelin stars with Alléno Paris at Pavillon Ledoyen and Le 1947 Cheval Blanc Courchevel. Chef Yannick’s long-standing respect for Japanese cuisine has grown deeper over the decades, guided by passionate connoisseurs and true culinary custodians.

About Chef Itaru Yasuda

Hailing from the coastal city of Yokasuka in central Japan, Itaru Yasuda grew up immersed in local traditions such as fishing and sushi-making. He has perfected his craft over nearly three decades, including training with Japanese master chefs and tuna wholesalers, working behind acclaimed sushi counters, and running his own izakaya. With a finely honed technique for Edomae sushi, Chef Yasuda crafts each piece with the precision and poetry of a true artisan.

About L’Abysse

The concept of L’Abysse was born in 2018 from the meeting of two aesthetes, each mastering a unique craft. On one side, Chef Yannick Alléno, renowned for bringing modernity to French cuisine with his innovative work on sauces and extractions; on the other, Master Sushi Chef Yasunari Okazaki, a guardian of Japanese tradition and a master of time and technique. L’Abysse au Pavillon Ledoyen in Paris has held 2 Michelin stars since 2020. L’Abysse Monte-Carlo opened its doors earlier this year, followed by Sushi L’Abysse Osaka — the first and only L’Abysse in Asia.