Opening of Sushi L'Abysse Osaka at the Four Seasons Hotel Osaka

The menu establishes a bridge between the modern French sensibility of Chef Yannick Alléno and the traditional sushi expertise of Chef Itaru Yasuda.

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The Four Seasons Hotel Osaka announces the opening of its highly anticipated innovative sushi restaurant, which will welcome its first guests starting on October 25, 2024. Sushi L'Abysse Osaka promises an exceptional gastronomic experience where two of the most celebrated culinary cultures in the world — French cuisine and the art of sushi — meet and interact in unexpected ways.

Sushi L'Abysse Osaka is at the forefront of culinary innovation, serving as a bridge between the modern French sensibility of Chef Yannick Alléno, a visionary with 15 Michelin stars, and the traditional sushi expertise of Chef Itaru Yasuda, who has perfected his art for nearly three decades in Japan and elsewhere.

L'Abysse's third address in the world, after Paris and Monte Carlo, the restaurant invites Osaka foodies to discover a new culinary experience, where French and Japanese techniques blend, with a profound respect for seasonal ingredients from all over Japan, with a profound respect for seasonal ingredients from all over Japan, with nigiri at the center.

At Sushi L'Abysse Osaka, Chef Yannick Alléno uses his know-how to question traditional notions of cooking and offer new culinary expressions. The award-winning L'Abysse course is adapted to its new setting, with a carefully crafted multi-course menu available exclusively at Sushi L'Abysse Osaka. Guests can expect dishes like Chef Yannick Alléno's “Artichoke Tofu and Smoked Pike Egg,” combining French innovation and traditional Japanese methods of tofu making, as well as Chef Yasuda's “Nigiri Collection,” with each piece showcasing seasonal fish and the best sushi traditions. The selections change according to the seasons, with an emphasis on local ingredients at their peak.

The sensory symphony orchestrated by Chef Yannick and Chef Yasuda unfolds in an exceptional setting on the 37th floor of the Four Seasons Hotel Osaka, with a breathtaking view of the city. Designed by scenographer Laurence Bonnel-Alléno, contemporary interiors offer a mental sanctuary for enjoying delicate sensations and subtle emotions.

The timeless Japanese tradition of omakase, which means “I leave it up to you,” creates a special space for chefs to share the depth of their art. Guests, sitting at the sushi counter, place their trust in the hands of the talented culinary team, who manage every aspect of the meal, from its composition to the rhythm.

At Sushi L'Abysse Osaka, omakase takes place in three stages: savory emotions, nigiri sushi and “amamis”, desserts. The culinary offerings are accompanied by subtle extractions, refined wines and sakes, creating a rare and perfect harmony.

At lunch, the menu offers more concise selections, with nigiri and chirashi options. Guests looking for a more intimate experience can book the private dining room, where picturesque sunsets bring an ethereal glow to dinners.

Sushi L'Abysse Osaka opened its doors on October 25, 2024. Guests can reserve their seat at the counter as early as October 1, 2024 via Sushi L'Abysse Osaka/Four Seasons Hotel Osaka - TableCheck.

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Practical information

About Chef Yannick Alléno
Renowned for laying the foundations of Modern Cuisine, Chef Yannick Alléno does not hesitate to revisit and reshape his culinary heritage. With a total of 15 Michelin stars to his credit, he has twice received 3 Michelin stars with Alléno Paris at the Pavillon Ledoyen and Le 1947 Cheval Blanc Courchevel. Chef Yannick Alléno's deep respect for Japanese cuisine has grown over the decades, guided by passionate connoisseurs and true guardians of culinary tradition.

About Chef Itaru Yasuda
Originally from the coastal city of Yokosuka in central Japan, Itaru Yasuda grew up immersed in local traditions, such as fishing and sushi making. He honed his craft over nearly three decades, including training with Japanese master chefs, working behind renowned sushi counters, and running his own izakaya. With a refined technique for Edomae sushi, Chef Yasuda creates 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 art. On the one hand, Chef Yannick Alléno, recognized for bringing modernity to French cuisine with his innovative work on sauces and extractions; on the other, Sushi Master Yasunari Okazaki, guardian of Japanese tradition and master of time and technique.
L'Abysse at the Pavillon Ledoyen in Paris has obtained 2 Michelin stars since 2020. L'Abysse Monte-Carlo opened earlier this year, followed by Sushi L'Abysse Osaka — the first and only L'Abysse in Asia.

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