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Textures and patterns abound at Sushi L’Abysse Osaka Yannick Alléno, an homage to fine French and Japanese cuisine. It marks the first foray into Japan for Parisian chef Yannick Alléno, whose restaurants boast a combined tally of 16 Michelin stars. He has teamed up with celebrated sushi chef Yasuda Iteru for this venture at <a href="https://destinasian.com/osaka-hotels-four-seasons-hotel-osaka" target="_blank" rel="noopener">Four Seasons Hotel Osaka</a>. Years of experience go into every dish: chef Yasuda has even perfected his own vinegar blend for the sushi rice, hand-scooped from a small wooden barrel and topped with high-quality fish, expertly sliced by a knife that looks more suited to combat than the kitchen. Memorable dishes on the omakase dinner menu include the signature endive and marinated radicchio salad with mushrooms, perilla leaves, and pears, a beguiling creation that combines floristry with the culinary arts. It’s made to be celebrated with champagne. The shiso tempura swathed in dry ice is refreshing in taste and execution, while the mushroom ice cream with shimeji confit and buckwheat nougatine gives diners a newfound appreciation of the humble fungi. The decor here is as noteworthy as the food: even the cold brew coffee machine is an art installation in itself. —Alison Marshall
<a href="https://www.fourseasons.com/osaka/dining/restaurants/sushi-labysse-osaka-yannick-alleno/" target="_blank" rel="noopener">fourseasons.com</a> 
+81 6 6676 8591 
<a href="https://maps.app.goo.gl/jGb8q8ahxdDAnwZy6" target="_blank" rel="noopener">37/F Four Seasons Hotel Osaka, 2-4-32 Dojima, Kita-ku, Osaka, Japan</a>

Finely made nigiri sushi at Sushi L’Abysse Osaka Yannick Alléno, at Four Seasons Osaka.