A New Culinary Symphony of Sushi and French Cuisine – Unveiling the New Menu at Sushi L'Abysse Osaka Yannick Alléno at Four Seasons Hotel Osaka

Perched on the 37th floor of Four Seasons Hotel Osaka, Sushi L'Abysse Osaka Yannick Alléno debuted in October 2024, and has now introduced an innovative new menu. Under the guidance of Yannick Alléno, a master of French cuisine, the restaurant has become a destination where Japanese tradition and French culinary innovation seamlessly converge, offering an unparalleled dining experience.  

The newly unveiled menu further deepens this creative vision. Each bite reveals a profound harmony of seasonal ingredients, delivering a one-of-a-kind culinary experience found only here. 

A New Culinary Realm Where the Pinnacle of French Cuisine Meets the Art of Japanese Tradition

At Sushi L'Abysse Osaka Yannick Alléno, two culinary worlds converge with masterful precision. Chef Yannick Alléno, a three-Michelin-starred visionary from France, and Chef Itaru Yasuda, a Japanese artisan with more than 30 years of expertise, present a dining experience of unrivalled artistry. Following Paris and Monaco, this marks the third Sushi L'Abysse location in the world and its highly anticipated Japan debut. Here, French gastronomy and Japanese tradition engage in an exquisite dialogue, offering flavours and techniques that transcend borders. 

Overlooking the city’s sweeping skyline with a captivating backdrop, Sushi L’Abysse Osaka Yannick Alléno’s refined, contemporary space is adorned with coral-inspired murals and luxurious fabrics, mirroring the signature art pieces found in its Paris and Monte Carlo counterparts, creating an atmosphere of understated elegance. 

The seasonal omakase course unveils Chef Yasuda's meticulous craftsmanship, with each dish highlighting the purity and depth of Japan’s finest ingredients. Complementing the omakase, Alléno’s signature plates reveal elevated French techniques delicately intertwined with Japanese sensibilities, shaping a refined gastronomic narrative. A curated selection of premium sake and fine wines further enhances the experience, making for an unforgettable culinary journey. 

An Elevated Omakase Experience

At Sushi L'Abysse Osaka Yannick Alléno, the omakase course celebrates the essence of the season, with each dish reflecting the artistry and sensibility of the chefs. The journey begins with "Emotion," a prelude of appetizers where Chef Yannick Alléno’s refined French techniques unfold. His deep reverence for sushi is expressed through a meticulous selection of ingredients and a delicate culinary touch, seamlessly guiding diners toward the "Nigiri" sequence. 

In the nigiri course, Chef Itaru Yasuda’s craftsmanship takes centre stage. Each piece is a masterful expression of seasonal flavours, subtly enhanced by Alléno’s nuanced French sensibilities. The progression of tastes and textures creates a rhythmic elegance, drawing diners into the restaurant’s distinctive gastronomic world. 

The experience concludes with "Amamis," a dessert course where French ingredients and techniques are reimagined, yielding creations that surprise and delight with every bite. 

Throughout the course, a curated selection of sake, wines, and teas complements the flavours, offering perfect harmony with each dish. 

For lunch, guests can savour an elevated selection of dishes, including nigiri sushi and chirashi sushi bowl, ideal for a refined midday escape. In the private dining room, diners can indulge in their meal while admiring the breathtaking sunset views, creating a serene and intimate culinary interlude. 

Dinner Menu

Omakase – JPY 35,000 per person 

Emotion

• Endive and radicchio salad / Sasanishiki rice marshmallow with seafood consommé / Egg and caviar /Scallop with sansho, Hakushu smoky bouillon / Sashimi 

Nigiri

• 10 pieces of seasonal nigiri sushi / Tofu / Poached shrimp with shiso and ginger / Earth and sea consommé 

Amami

• Aloe vera sashimi with rum-infused berry sauce / Mushroom ice cream with shimeji confit and soba nougat / Shiso tempura / Seaweed pie with jasmine cream and cold brew coffee 

Rencontre Menu – JPY 27,000 per person (A lighter omakase course) 

• 3 Emotion dishes / Nigiri / 3 Amami dishes 

Wine and Sake Pairing – from JPY 15,000 per person 

Tea Pairing – from JPY 7,000 per person 

Lunch Menu

Nigiri Lunch – JPY 20,000 per person

• 2 Emotion dishes / 7 pieces of nigiri / Soup / 2 Amami dishes 

Chirashi Lunch – JPY 12,000 per person

• A course featuring barachirashi with the option of a light broth pour-over - 3 Emotion dishes / Barachirashi sushi with fish bouillon / 1 Amami dish 

New Menu Introduction

“This new menu holds a very special meaning for me. Spring is a season of exceptional beauty in Japan, and this marks the first time we have the pleasure of celebrating it at Sushi L'Abysse Osaka since our opening in October 2024. Being here with my team, creating a menu in harmony with the seasons, is a precious experience that reflects the purity and elegance of Japanese gastronomy - a profound source of inspiration since my first visit to Japan 30 years ago,” says Chef Yannick Alléno.

While Sushi L'Abysse Osaka by Yannick Alléno entering its first spring in Japan, it marks the occasion with a refined omakase course showcasing the season’s finest flavours. This exclusive dining experience offers guests a rare opportunity to savour the essence of spring through masterfully curated dishes. 

• Sasanishiki Rice Dome, Consommé of the Sea​ - A delicate marshmallow made from Sasanishiki rice, the same variety used in the restaurant’s sushi rice. Enhanced with the refreshing bite of finger lime, this dish beautifully blends the essence of Japanese and French techniques, delivering a vibrant and elegant start to the meal. 
• Scallop Stiffened in its Juice, Sansho Pepper, Hakushu Whisky Smoky Bouillon​ - Lightly seared scallops paired with dill-infused cream cheese, pickled Jerusalem artichoke, and smoky tea jelly. Garnished with apple, sansho berries, and fermented Italian parsley. The soup, made with Jerusalem artichoke extract, clam broth, and Hakushu 12-Year whisky, delivers a rich smoky aroma and umami for a full sensory experience.　
• Poached Shrimp, Ooba and Ginger - Kuruma shrimp, gently poached in dashi, served with a shiso and ginger paste and black lemon sauce. Yuzu-scented sesame lends a fragrant accent, elevating the shrimp’s natural sweetness with a refreshing finish. 
• Sashimi Aloe Vera, Rum Flavoured Berry Sauce - A dessert resembling sushi, with aloe vera simmered in strawberry syrup and sliced like sashimi, paired with berry sauce, crystallized perilla leaves, and fresh wasabi for a refreshing, surprising touch. 
• Mushroom Ice Cream, Shimeji Confit, Buckwheat Nougatine - Maple and mushroom ice cream with a touch of sudachi, a refreshing finale to the course. The buckwheat nugget provides a rich textural contrast, creating a unique harmony in the overall dish.  

For reservations and inquiries, call +81-06-6676-8591 or email restaurant.osaka@fourseasons.com.

About Chef Yannick Alléno 

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 in 2024, followed by Sushi L’Abysse Osaka - the first and only L'Abysse in Asia.