La Becasse ラ・ベカス(大阪)| Japan Luxury Travel Agency

French restaurant “La Bécasse” is one of Osaka’s gastronomic leader’s thanks to owner-chef Mr. Yoshinori Shibuya, who has a wealth of training gained in France’s three-star restaurants. In order to allow dedication to a limited number of guests, there are only 12 seats. The restaurant’s refined interior with its pleasant atmosphere of anticipation presents an ideal space for anniversary dates with loved ones and dinner parties for corporate entertainment, group dining, and similar.

Relais & Chateaux

Relais and Chateaux

Restaurant Information
Style: French/ European  
Chain: Relais & Chateaux (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 to suit your budget. 

Lunch
Déjeuner Chef’s entrusted lunch course From ¥ 8,000

Special Occasions – La Becasse 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, towards Midoü-suji to Hirano-cho 3 chome crossing. By Taxi 8 min., by walk 25 min. JR Osaka 2,5 km / JR Shin Osaka 5 km


Chef

Yoshinori Shibuya was born in Osaka and was brought up surrounded by good-quality ingredients from a very young age. He adored helping his mother make family meals and had developed a love of cooking as well as the pleasure of eating. As soon as he went to secondary school, he started working at a restaurant, the Petit Bistrot, and once he left school Yoshinori Shibuya moved to France to carry on learning his craft. Yoshinori Shibuya first job was at Paul Bocuse’s restaurant and then managed to obtain the opportunity to work at the Ambassadeurs in the Crillon, the Moulin in Mougins, and with Jamin, Chapel and others too. Yoshinori Shibuya has been influenced by the personalities and talent of every one of these great chefs. When he returned to Japan, the economy was booming, so it was easy for him to open his own restaurant and has been cooking French-style dishes with Japanese ingredients ever since.