La Becasse

If there’s any concern that Chef Shibuya Yoshinori has exhausted his repertoire at Le Becasse, remember his guiding principle: never create a finished form. A visionary since his early apprenticeship in France during the 80s, Shibuya had stinted in the kitchens of legends like Paul Bocuse, Alain Chapel, and Joel Robuchon. Upon his return to Japan, his independent restaurant marked his rise as one of Osaka’s — if not Japan’s — leading chefs. In 2014, Le Becasse underwent a renovation, reducing its capacity to just 12 seats. By 2023, it had secured its Michelin star. Shibuya’s culinary process often involves augmenting spontaneous ideas into refined French menus even as he prepares them. It’s an ever-evolving journey. An amuse-bouche might feature cauliflower soup enveloping chicken breast mousse. He forgoes butter in favor of a sauce made from white wine, shallots, and fresh cream to accompany his vegetable ravioli. His roasted lamb is paired with a reduced red wine sauce and apple paste, while dessert could be an unexpected combination of pineapple soup with blancmange and honey ice cream. This all happens in a room with a clean-lined, fine-dining dining appeal, with glistening chandeliers and a pristine table arrangement that only accommodates wrapped around a flower installation. According to Shibuya, all seats are chef’s table. Michelin Guide accolades: 2023 - 2024 - 1 Michelin Star