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Experience the extraordinary at Sushi L’Abysse Osaka Yannick Alléno, a premier sushi restaurant in Osaka and the third L’Abysse establishment following the two-Michelin-starred L’Abysse Paris. Here, Yannick Alléno’s French haute cuisine blends seamlessly with the artistry of acclaimed Sushi Chef Yasuda Itaru. Enjoy this fusion as you embark on a refined culinary journey that celebrates the harmony of French and Japanese traditions, bringing together two unique gastronomic experiences in one exceptional dining setting.

Hours and Information

Lunch
Thursday – Tuesday, 12:00 noon – 3:00 pm
Dinner
Thursday – Tuesday, 6:00 pm – 9:00 pm
Dress Code
Smart casual; no baseball caps, short-sleeved shirts, T-shirts, shorts, tank tops, sandals or flip-flops; jackets and long-sleeved collared shirts preferred for gentlemen
Kids Policy
Children ages 6 and above are welcome and must order from the course menu.

Menus

LunchDinner

Signature Dishes

  • Sasanishiki Rice Dome with Consommé of the Sea

    A silky marshmallow made with Sasanishiki rice is accented with finger lime – a refined East-meets-West delight.

  • Poached Prawn with Ooba and Ginger

    We pair a glossy-cooked Japanese tiger prawn with shiso and ginger paste, complemented by black lemon sauce. Yuzu-scented sesame adds a fragrant touch, enhancing the prawn’s rich umami for a refreshing finish.

  • Sashimi Aloe Vera with Rum-Flavoured Berry Sauce

    Aloe vera is poached in strawberry syrup before being sliced like sashimi. Berry sauce, shiso crystals and fresh wasabi add a unique fragrance for a dish full of playful surprise.

  • Mushroom Ice Cream with Shimeji Confit

    This maple and mushroom ice cream with shimeji mushroom confit in sudachi syrup is finished with buckwheat nougat for a pleasant mouthfeel.

Elegant sushi counter at Sushi L’Abysse Osaka Yannick Alléno, overlooking the city skyline at sunset.

Private dining

Our private dining room is available for lunch or dinner (for two to six guests). Enjoy a personalized dining experience with sushi and seasonal dishes prepared by our sushi chef. Please contact us for pricing.

Meet the team

Yannick Alléno

Supervising Chef
Michelin-distinguished chef Yannick Alléno is renowned for revolutionizing French cuisine with his modern interpretation of classic techniques. With 16 restaurants and 15 Michelin stars, his culinary journey includes iconic establishments like Pavillon Ledoyen in Paris and Le 1947 at Cheval Blanc Courchevel, both awarded three Michelin stars. Chef Alléno founded the Yannick Alléno Group, which embraces innovation in gastronomy, and is committed to creating personalized dining experiences, blending French and international influences.
A sushi chef, Itaru Yasuda, in a white uniform stands in front of a tiled wall at Sushi L’Abysse Osaka Yannick Alléno

Itaru Yasuda

Sushi Chef
Hailing from the coastal city of Yokosuka 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 expert 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.

An Elegant Omakase Experience

The omakase style is said to have originated from Edomae sushi and embodies the essence of Japanese hospitality. The phrase “I leave it up to you” reflects the trust in the chef’s expertise. From seasonal delicacies to an intimate counter experience, every moment transcends a simple meal. Experience the pinnacle of omakase dining at Sushi L’Abysse Osaka Yannick Alléno, where tradition meets innovation.

Events

  • Beginning January 6

    Weekday Lunch Chirashi

    This weekday lunch course features an abundance of seasonal ingredients. Delight in elegant flavours with each dish, including artichoke tofu, smoked river barracuda roe and chirashi sushi. Conclude with refreshing white miso and barley ice cream, complemented by a zesty sudachi gelée. JPY 12,000.
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  • Beginning February 18

    Omakase Lunch: Nigiri Course

    Savour a nigiri lunch featuring fresh seasonal ingredients, carefully selected to highlight the ocean’s rich flavours. Begin with Sasanishiki rice dome and seafood consommé, followed by a smoky oyster bouillon. The consommé, pairing perfectly with nigiri, brings together the essence of land and sea. Finish with aloe vera sashimi and mushroom ice cream, a luxurious treat for the senses. JPY 20,000.
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  • Beginning April 13

    OMAKASE WITH CHAMPAGNE

    The culinary artistry of French chef Yannick Alléno meets the expertise of Edomae sushi crafted by Chef Itaru Yasuda in this curated omakase menu, featuring kansai and domestically sourced ingredients. Each dish designed with an emphasis on sustainability for a refined, waste-conscious dining experience. JPY 40,000 per person.
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More Dining Options