In this guide
La Bécasse (Osaka)
French restaurant “La Bécasse” is one of Osaka’s gastronomic leaders, thanks to owner-chef Mr. Yoshinori Shibuya, who has extensive training in France’s three-star restaurants. To devote himself to a limited number of guests, the dining room has only 12 seats. The refined interior—filled with a pleasant sense of anticipation—makes an ideal setting for anniversary dinners with loved ones, as well as corporate entertaining, group dining, and similar occasions.
Relais & Châteaux
Restaurant Information
- Style: French/European
- Chain: Relais & Châteaux (Member since 1993)
- Address: 1F Yuki Bldg. 3-3-9 Hirano-cho, Chuo-ku 541-0046, Osaka
- Telephone: +81 (0)647 07 00 70
- Opening Hours: 12–2pm (lunch), 6–9:30pm (dinner)
Seating costs
- Dinner
- Chef Omakase Dinner Course: from ¥20,000
- In addition, they also offer special courses and a la carte options to suit your budget.
- Lunch
- Déjeuner (chef’s entrusted lunch course): from ¥8,000
Special Occasions – La Bécasse also offers birthday cakes for the low price of ¥3,000.
Social Media
- Website: https://www.labecasse1990.com/
Ease of access
From Osaka train station, head toward Midō-suji to the Hirano-cho 3-chome crossing.
- By taxi: 8 min.
- On foot: 25 min.
- JR Osaka: 2.5 km / JR Shin Osaka: 5 km
Chef
Yoshinori Shibuya was born in Osaka and grew up surrounded by high-quality ingredients from a very young age. He loved helping his mother prepare family meals, developing both a passion for cooking and the pleasure of eating. Upon entering secondary school, he began working at a restaurant called Petit Bistrot, and after leaving school he moved to France to continue honing his craft.
Shibuya’s first job was at Paul Bocuse’s restaurant, after which he obtained the opportunity to work at the Ambassadeurs at the Crillon, the Moulin in Mougins, and with Jamin, Chapel, and others as well. He has been influenced by the personalities and talent of each of these great chefs. When he returned to Japan, the economy was booming, making it easy for him to open his own restaurant; ever since, he has continued to cook French-style dishes using Japanese ingredients.
