Four Seasons Hotel Osaka unveils Sushi L’Abysse Osaka, where French cuisine meets the art of sushi.

The new culinary concept 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 over nearly three decades in Japan and beyond.

As the third L’Abysse following Paris and Monte-Carlo, the restaurant invites epicures in Osaka to a fresh dining experience, rooted in a deep appreciation of seasonal ingredients sourced from across Japan, with nigiri at its centre.

The L’Abysse journey is tailored to its new home, with the carefully curated menu featuring several exclusive dishes. Guests can anticipate highlights such as Artichoke Tofu and Smoked Pike Egg and 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 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 culinary team, who take charge of every aspect of the meal, from composition to timing.

Here, the omakase will unfold in three stages: savoury sensations, nigiri sushi and sweets. The culinary offerings are complemented by subtle extractions, wines and fine sakes.

At lunch, the collaborative menu will feature more concise selections, including nigiri and chirashi options.