Following our report on the opening of the Four Seasons Hotel Osaka on 7th August, we are delighted to announce the launch of its eagerly awaited innovative sushi restaurant, which will start welcoming guests from 25th October 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 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.
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.