NOW OPEN: Sushi L’Abysse Osaka at Four Seasons Hotel Osaka Welcomes Guests for a Cross-Cultural Omakase by Two Master Chefs

With the opening of Sushi L’Abysse Osaka at Four Seasons Hotel Osaka, epicures are invited on an extraordinary journey where two of the world’s most celebrated culinary cultures meet and mingle in unexpected ways.

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

L'Abysse Comes to Osaka

After garnering acclaim in Paris and Monte Carlo, the L’Abysse story now begins a fresh chapter in Osaka. While remaining true to the brand’s award-winning concept, the menu is meticulously curated to its new home and anchored in a deep appreciation for seasonal Japanese ingredients, with nigiri at the centre.

Diners can look forward to all-new culinary expressions available exclusively at Sushi L’Abysse Osaka, with dishes served in custom-crafted osara (plates) by Ryosuke Matsuo, a renowned Japanese ceramic artist.

Highlights include Chef Yannick’s Artichoke Tofu and Smoked Pike Egg, where bold French innovation merges with Japanese tofu-making traditions, and the Lightly Poached Oyster with Rice Cream and Aonori, adding a gossamer French touch to prized local flavours.

Another standout is Chef Yasuda’s Sushi Nigiri Collection, with each piece showcasing seasonal Japanese fish and a secret osu (Japanese vinegar) blend that amplifies the complex flavours of the sushi rice. The Fire-Grilled Botan Prawns, their cold-water sweetness accentuated by flame and paired with crispy seaweed, promise to become a favourite.

The sweet selection features locally rooted creations, such as the White Miso Ice Cream with caramelized barley and Sudachi citrus gel, alongside French-inspired delights such as the Sugar Crust and Cooked Strawberries, with fennel pickles adding an unexpected twist.

Cross-Cultural Omakase

Omakase, meaning “I leave it to you,” is a Japanese style of dining that gives chefs a wider scope to share their talents and knowledge. Guests place their trust in the culinary team, who take charge of everything from the composition of dishes to the timing of courses.

The omakase at Sushi L’Abysse Osaka unfolds in three stages along the sleek sushi counter, crafted from hinoki (Japanese cypress) wood and perched on legs of natural stone.  Showcasing French techniques, Chef Yannick’s savoury sensations prepare the palate for Chef Yasuda’s nigiri sushi, which pays homage to authentic Edomae sushi traditions. The journey concludes with intricately crafted sweets in a nod to French custom.

Thus, Sushi L’Abysse Osaka is not a fusion but rather an intertwining of two culinary heritages. As French and Japanese influences meet and respond to one another, a new dining experience emerges, one that challenges gastronomic conventions while still respecting techniques perfected over generations.

At lunch, Sushi L’Abysse Osaka offers concise selections, including nigiri and chirashi options. For a more intimate experience, reserve the private dining room for up to six guests, where picturesque sunsets lend an ethereal glow to early dinners.

Liquid Discoveries

The culinary offerings are complemented by fine sakes and exemplary wines, producing a rare and perfect harmony. Guests can explore libations from Kamoshibito Kuheiji, a pioneer of modern sakes known for their remarkable balance, and IWA, where Richard Geoffroy draws on his extensive Champagne-making experience at Dom Pérignon to reimagine the art of sake. A curation of Japanese wines offers a taste of vineyards across the country.

Artful Encounters

The sensory symphony at Sushi L’Abysse Osaka plays out in a transportive setting on the 37th floor, framed by spectacular views of Osaka. Curated by acclaimed scenographer Laurence Bonnel-Alléno, the contemporary interiors immerse guests in a timeless universe, setting the stage for an exploration of subtle sensations and delicate emotions.

Reflecting “a French vision of the way you feel in Japan,” in the words of Chef Yannick, the restaurant houses a selection of meticulously handcrafted art pieces. As guests arrive, they are greeted by Tapestry, a haiku-inspired work by KRJST Studio that evokes the joy of evanescence via the imaginative use of ten materials, including wood, metal, cotton and linen.

Looking up, one will find The Nest by Tadashi Kawamata, an intricate composition of wooden chopsticks suspended from the ceiling, its quintessentially Japanese appeal echoed by Caroline Desile’s geometric Origami Vases. Along the wall, William Coggin’s Ceramic Corals mirror the beauty of the marine world through hand-sculpted tiles, framed by contrasting leather wall panels.

The private dining room comes with its own signature artworks, including Moon Halo, a visual ode to inter-connection by Isao Uema; Byoubu, a set of folding-screen-inspired panels by Toshihiko Iwata; and Capturing Space, a striking clay-and-iron piece by Tokuo Nakamura.

For reservations at Sushi L’Abysse Osaka, visit here.

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.