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“Never be satisfied.” Franco-Japanese chef Yoshinori Shibuya, the perfectionist, has never forgotten this snippet of advice given to him by the great French chef Alain Chapel. Constantly pushing his creativity to new heights, Chef Shibuya has followed in the footsteps of Chapel and Robuchon, his two inspirations, to create a top restaurant central in Osaka. In a minimalist setting, decorated with bronzes and fabrics, you can savour French-inspired marvels, with a deep respect for the products, including the famous coriander lobster salad, paupiettes of sole with foie gras and lamb piccata. Perhaps perfection does exist after all.
Rates and services
Carte 4500-20000 JPY s.n.i. 10% + t. 8%, Lunch course from 8000 JPY above, Dinner course from 18000 JPY above s.n.i. 10% t.n.i 8% as per guest's request.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 JPY = 0.01 USD
Weekly closing
Monday (1/month), Sunday.
Annual closing
8 days in January and 8 days in August.
Discover the restaurant
“Never be satisfied.” Franco-Japanese chef Yoshinori Shibuya, the perfectionist, has never forgotten this snippet of advice given to him by the great French chef Alain Chapel. Constantly pushing his creativity to new heights, Chef Shibuya has followed in the footsteps of Chapel and Robuchon, his two inspirations, to create a top restaurant in Osaka. In a minimalist setting, decorated with bronzes and fabrics, you can savour French-inspired marvels, with a deep respect for the products, including the famous coriander lobster salad, paupiettes of sole with foie gras and lamb piccata. Perhaps perfection does exist after all.
