Let us save you a seat. +81 6 6676 8591 Online Reservations
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. Discover the essence of omakase in Osaka 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 refined dining setting.

Hours and Information

Lunch
Thursday – Tuesday, 12:00 noon – 3:00 pm Last order at 2:30 pm
Dinner
Thursday – Tuesday, 5:30 pm – 9:00 pm Last order at 8:30 pm
Dress Code
Smart casual; no baseball caps, short-sleeved shirts, tank tops, sandals or flip-flops Please refrain from strong fragrances.
Kids Policy
Children ages 6 and above are welcome and must order from the course menu.

Menus

LunchDinner

Signature Dishes

  • Dashi Royale

    Sake-Poached Mussel, Crispy Potato Seaweed Arlette

  • Scallop Tartare

    Sake Lees, Caviar

  • Sea Urchin

    Panko Garlic Crust, Citrus Zest

  • Tang Yuan

    with Pineapple Lemongrass Broth

  • Amazake Ice Cream

    Barley Caramel, Seaweed Jelly

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.

Makoto Kido

Head Sommelier
Makoto Kido is one of the few meiyo kikisake-shi (honorary sake experts) in Japan, with extensive experience in luxury hotels and Michelin-starred restaurants in Osaka. This title is awarded to a limited number of people in Japan, reflecting Kido’s deep knowledge and exceptional expertise. At Sushi L’Abysse Osaka Yannick Alléno, he creates unique pairings of wine and sake that enhance the dishes of supervising chef Yannick Alléno and head chef Itaru Yasuda.

“Every encounter is unique. I will cherish each interaction with our guests and strive to provide hospitality that exceeds their expectations.”

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

L'Abysse Tour of Japan: January – Mie
Available for lunch and dinner through January 31
Celebrate Japan’s finest sake and craft beer each month, curated under the guidance of Head Sommelier Makoto Kido, one of the few meiyo kikisake-shi (honorary sake experts) in Japan. The experience is elevated by Supervising Chef Yannick Alléno and Sushi Chef Itaru Yasuda, featuring an omakase menu that showcases the season’s finest ingredients. In January, savour the delicate yet profound flavours of Mie’s sake, perfectly paired with the culinary culture of Ise-Shima. Lunch: JPY 26,000 for lunch; dinner: JPY 55,000.
Reserve now
Valentine’s Day Limited Lunch & Dinner
February 14
Celebrate Valentine’s Day with a seasonal chef’s omakase course, paired with an original cocktail or Ruinart Rosé Champagne. Price starts at JPY 22,000.
Reserve now
Edomae sushi on a modern stone plate, with a chef and chef's knife in the background
Lunch Nigiri Short Course
Available for lunch
Curated by Chef Yannick Alléno, this refined course begins with a seasonal appetizer, followed by six pieces of Edomae-style nigiri, the signature Land and Sea Consommé and a dessert. Experience the harmony of Japanese and French cuisine, all served within an hour—perfect for business occasions or entertaining guests. JPY 9,000 per person.
Reserve now
Menu Rencontre En
Available for dinner
Indulge in an elegant omakase experience crafted with fine seasonal ingredients personally selected by our chef. Begin with three seasonal delicacies, followed by a curated nigiri selection and three signature desserts. Elevate your meal with thoughtfully paired wines and premium Japanese sake. JPY 27,000 per person; wine and Japanese sake pairing starts at JPY 15,000.
Reserve now
Chef's hands use knife to thinly slice meat on wooden board, preparing it for sushi
Omakase with Champagne
Chef Yannick Alléno’s culinary artistry meets Chef Itaru Yasuda’s expertise of Edomae sushi in this 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.
Reserve now

More Dining Options