Located in Yodoyabashi, Osaka, the French restaurant "La Becasse" has a unique culinary philosophy of creating one-of-a-kind dishes that are not the finished form. It has been awarded one star in the 2023 edition of the world-renowned gourmet guide for Kyoto and Osaka. It is also one of the few restaurants in Japan recognized by the prestigious hotel and restaurant organization "Relais & Châteaux", alongside establishments like Mikuni, Otowa, and Moliere. "La Becasse" is also one of the five restaurants in Japan that are members of the world-famous restaurant association "Les Grandes Tables du Monde". The owner and chef, Keiki Shibuya, spent 10 years in France learning French cuisine at renowned establishments like Paul Bocuse, Hotel Crillon, and Jamin before returning to Japan to open "La Becasse" in Osaka in 1990. The restaurant moved to its current location in Hiranocho in 2014 and has since transformed into a 12-seat chef's table restaurant. The restaurant celebrated its 30th anniversary in October 2020, and a commemorative book was published. The name "La Becasse" is derived from the migratory bird "woodcock", known for its unique and delicious taste, much like the restaurant's dishes. The lunch course at "La Becasse" features dishes made with seasonal ingredients, such as salmon salad, sautéed abalone from Tokushima, duck meatball and vegetable pot-au-feu, and roasted lamb loin. Each dish is expertly prepared and presented, showcasing the chef's skill and creativity. The meal concludes with a dessert of pineapple soup, honey ice cream, and blancmange, offering a sweet and refreshing end to the dining experience.

The classical atmosphere, cuisine, and service at the restaurant gave me a good experience that made me feel like I was experiencing how old Western nobility used to enjoy themselves. The seasoning seemed to enhance the natural flavors of the ingredients. The chef's ability to decide on the menu on the spot may reflect confidence, but it didn't surprise me much. With such skill, I was hoping they would adjust the seasoning to match the customer's taste preferences and really impress me. I may have had too high expectations. (I have a certain level of standards as I spend most of my income on dining out. There are chefs out there who come up with new dishes every month as well.) Given the prices at this restaurant, I assume it caters to an older clientele. The flavors were light with minimal seasoning, and I felt the portion size was slightly smaller than what I would consider adequate.

I visited "La Beccas" located in Osaka, a French restaurant selected as one of the top 100 restaurants in the West by Tabelog in 2021 and 2023. Congratulations on the achievement! The restaurant has also won awards in cooking competitions. La Beccas opened in October 1990 and is conveniently located just a 3-minute walk from Yodoyabashi Station on the Osaka Municipal Subway Midosuji Line. The interior of the restaurant is stylish, with a predominance of white color. The spacing between tables is comfortable, and the walls are adorned with paintings of vintage air-cooled Porsches. The owner and chef, Keiki Shibuya, originally from Osaka, trained at famous French restaurants in France. He pays attention to details like changing the flowers in the restaurant every week, ensuring they face forward from every angle. I had the course menu for the day, which included dishes like chicken mousse, scallop and vegetable salad, sautéed black abalone from Tokushima, warm duck soup, roasted French veal, melon soup with tapioca, hazelnut baked goods, and more. The dishes were beautifully presented on white plates, enhancing their appearance. The veal roast was perfectly cooked, tender, and flavorful, leaving a lasting impression. I look forward to revisiting and trying their game dishes in the fall and winter. Thank you for the wonderful meal.

The atmosphere of the restaurant was stylish and had a luxurious feel when walking through the aisle. The dishes were delicious, especially the vegetables. The service staff explained the dishes carefully, which left a good impression. I would like to visit again for dinner.

This is a renowned French restaurant that represents Osaka. The chef, Shibuya, boasts a brilliant career and competes with his flavors. They do not rely on modern excessive decorations or unnatural ingredients. It's a place where you want to make a reservation when you want to enjoy delicious food rather than having a pretentious French dining experience. Try their consommé, it may lack in extravagance but it truly delivers authentic flavors. It may not be the best choice for young women looking for Instagrammable dishes, but isn't it these kinds of restaurants that remain timeless?

La Becasse First of all, two types of bread are served, both of which are hard and irresistible. The whole wheat cereal bread is the clear winner. The butter is creamy and delicious. After toasting with champagne, we enjoyed white wine along with dishes such as chicken tenderloin mousse, black truffle omelette, and salad with amaebi and crab. The abalone and crab risotto, as well as the duck soup with black truffle, were exquisite. The French black truffles were paired with an elegant red wine. The steamed sea bream and oysters, as well as the Ezo deer with red wine, were delightful. Even after the meal, there was some red wine left, so why not try some cheese? The signature cheese of La Becasse, Camembert with black truffle, was incredibly thick and flavorful. The black truffle had a unique texture and aroma, making it a luxurious treat. The strawberry soup, honey ice cream, hazelnut yogurt blancmange, and pineapple sauce with cumin were the perfect ending to the meal. La Becasse is located in Osaka, Japan and is open for lunch from 12:00 to 15:00 and for dinner from 18:00 to 22:00. Reservations are required, and the restaurant is closed on Sundays and one Monday per month.

A French restaurant near Yodoyabashi Station in Osaka. It is a member of the world-renowned non-profit organization "Relais & Châteaux," which consists of top-class restaurants, and has been awarded one Michelin star and selected as one of the top 100 French restaurants on Tabelog. We had the 10,000 yen course menu. - Amuse-bouche: "Cauliflower soup with chicken gizzard mousse" - The chicken gizzard mousse was surprisingly fluffy and had a delicate chicken flavor. The texture was smooth and the dish was well-balanced. - Appetizer 1: "Salmon salad" - The thick salmon was half-cooked and had a moist and smooth texture. The buttercup squash was light and complemented by the spring chrysanthemum sauce and whole grain mustard, giving a subtle spiciness. The addition of bamboo shoots and mashed potatoes with mustard created a harmonious combination. - Appetizer 2: "Salad-style black abalone from Tokushima" - The abalone was chewy and tender with a crispy and flavorful finish. The three sauces - abalone liver sauce, tomato sauce, and green pea sauce - added depth to the dish. - Appetizer 3: "Pot-au-feu" - The pot-au-feu with Kawauchi duck meatball was juicy, flavorful, and had a rustic aroma. The soup was made from the ingredients themselves, using only salt, resulting in a delicious pot-au-feu without cloudiness. - Fish dish: "Vegetable ravioli with Hirazuki and Miyagi oysters" - The ravioli had finely chopped vegetables inside, and the dish was topped with Hirazuki and Miyagi oysters. The shallot, white wine, and cream sauce was sweet and mellow, creating a gentle flavor profile. - Meat dish: "Roasted lamb" - The lamb was high-quality and had a mild flavor. The sauce, made with lamb broth, red wine, and vegetables, enhanced the lamb's taste. The apple paste was a bit too sweet and cinnamon-heavy for some tastes. Grilled vegetables like onion nouveau were served on the side. - Dessert: "Pineapple soup with blancmange and honey ice cream" - The pineapple soup was rich in flavor and refreshing, with a tropical taste unusual for January. The cool blancmange had a smooth texture, and the crushed cocoa beans added a slightly bitter accent. Each dish had a unique twist on classic French cuisine. It was a delightful dining experience.

It was great that the restaurant was open on the second day of the new year. I was able to enjoy delicious food right from the start of the year, so it seems like it's going to be a good year. The dishes didn't have much visual impact, but they were all delicious. The bottled wines were relatively affordable (in the 10,000 yen range) and a good value.

Located just a short walk from Yodoyabashi Station in Osaka, La Becasse is a restaurant that has been known for the dishes created by Chef Shibuya. I had the opportunity to dine at a special table. The meal started with a dish of quail and cauliflower mousse, followed by a salad of lobster. The quail was served with eggplant, edamame, potatoes, and butternut squash. The Thai and oyster ravioli was served with a shallot and white wine sauce. The main course was quail with mushrooms and asparagus in a wine and eggplant sauce. For dessert, there was chestnut and honey ice cream with hazelnut baked goods. Overall, I had a wonderful time in a lovely atmosphere.

The location of the French restaurant La Becasse in Yodoyabashi is very hard to find. It is tucked away in a regular apartment building with very small signage. The restaurant has only 12 tables and offers a quiet dinner experience. The food is beautifully presented and delicious.

I had lunch here. The Osaka beef and mushroom pot-au-feu have a delicate flavor that lingers in your stomach. This soup is something you want to slurp up in a bowl. It must be good for your health! We started with vichyssoise and trout rillettes. The bitterness of the trout's belly is nice. The scallops were very large and satisfying to eat. They go well with beans. We enjoyed black awabi with four sauces. The way the liver is handled is exquisite. The sea bream and ravioli with fish broth-based sauce were delicious. It's been a while since I had French beef. Even dessert was delicious.

The board was too quiet and I got lost. The restaurant is like a hidden gem inside a building, with a sophisticated and elegant atmosphere. The French cuisine I had there was exceptional. The mushroom and beef pot-au-feu was delicious. The trout rillette paired perfectly with the wine. Thank you for the delicious meal.

I visited for lunch but ended up ordering from the dinner menu. I also asked for a wine pairing. The dishes were delicate yet satisfying in portion. It was a shame that the restaurant was not fully recovered from the pandemic and had few customers.

I splurged on a dinner for my wife's birthday! At first, I had trouble finding the entrance to the restaurant and wandered around for a few minutes before finally spotting it (laughs). There was a small sign in front of the building that was easy to overlook. The entrance to the restaurant is actually at the back, but you can't see it from outside the building, so you have to cautiously make your way in (laughs). When I entered the restaurant, a friendly female staff member greeted me and showed me to my table. I ordered a drink and the seating was comfortably spaced out in the not-so-spacious dining area, creating a relaxed atmosphere. The food was classic French cuisine with seasonal ingredients, and everything was delicious, but the abalone risotto was particularly rich and tasty! I added truffles to the fish dish before the main course, and I was surprised by the amount (laughs). It was so much truffle that the dish was almost hidden, and it was my first time eating so much truffle at once! The main course of lamb was also delicious! Adding the truffles pushed the budget a bit, but the friendly staff's service was great, and my wife was very happy, so it was worth it! I would like to go back for another special occasion ♫

La Becasse is a well-known classic French restaurant that I prefer over the trendy degustation-style places. The chef at La Becasse has successfully inherited the spirits of legendary chefs like Paul Bocuse, Alain Chapel, and Joel Robuchon. The sauces are traditional yet updated to suit modern tastes. The ambiance of the restaurant is also to my liking, making it a pleasant dining experience from start to finish.

Osaka's renowned restaurant "La Becasse" offers a moment of exquisite dining with Chef Shibuya's creative French cuisine. Chef Shibuya, who trained at a famous restaurant in France, has opened a French restaurant called "La Becasse." This coveted restaurant, which I have always wanted to visit, is located in a business district about a 5-6 minute walk from Yodoyabashi Station or Kitahama Station. This time, three colleagues and I visited, but due to the impact of the seventh wave of the coronavirus outbreak, there were continuous cancellations, leaving only our group as customers. The interior of the restaurant is a modern and spacious space with white as the main color. There are only about 12 seats, arranged with ample space between tables, and cute bird ornaments were placed on the tables. Chef Shibuya's dishes do not have a fixed menu. He purchases the best ingredients expected for the day and creates unique French dishes that are not finalized until that day, providing a luxurious experience with a live feeling. Starting with the vichyssoise, the first dish was so delicious that it immediately captured my heart. The oversized scallop appetizer with yellow and green sauce was a picturesque masterpiece. Upon the sommelier's recommendation, we upgraded to black abalone, which was tender and served with abalone liver sauce and eggplant sauce. The consommé soup had a rich yet clear taste, and the golden clear soup was incredibly deep. Each dish that arrived made me excited as the ingredients' names and the dish's dedication were revealed. The innovative and profound combination of ingredients, from vegetables and seafood to meat, and the way they were cooked and paired were simply "amazing." Every dish was outstanding. Chef Shibuya, one of the top 100 chefs in the world, the French cuisine master that Japan boasts of, created an overwhelming world of exquisite dining at "La Becasse." I would love to visit again on a special occasion. Thank you for the delicious meal. On our way out, Chef Shibuya was waiting outside to bid us farewell with a very gentle smile and a soft atmosphere, leaving a lasting impression. Thank you for the delicious food. Happy times.

While visiting Osaka for work, I took the opportunity to have a solo dinner at "La Becasse." It's a French restaurant that holds four prestigious titles: Michelin, Relais & Châteaux, Les Grandes Tables du Monde, and Gault et Millau. The chef has trained under three masters in France - Paul Bocuse, Joel Robuchon, and Alain Chapel. The restaurant is located within walking distance from Yodoyabashi Station, but the entrance is modest and somewhat hidden, giving it a discreet and cozy feel. The interior is modern and elegant, with tasteful artwork and a warm atmosphere. The waiter was friendly and not overly formal, which was a nice touch. I opted for the chef's tasting menu, which featured a variety of dishes using seasonal ingredients. The standout dishes were the Lobster Salad with coriander, the Abalone and Hamo Crab Risotto, and the Australian Truffle with Milk-Fed Lamb. Each dish was impressive, showcasing the chef's skill in creating flavorful and unique French-Japanese cuisine. The dessert, featuring summer oranges and Delaware grapes, was delicious but lacked a bit of creativity. Overall, I was highly satisfied with the traditional yet innovative French cuisine at La Becasse.

We visited this restaurant again after 1 year and 9 months, as my wife really wanted to come back after our last trip to Osaka. The spring dinner menu included White Asparagus Cold Soup, Lobster and Spring Vegetable Salad, Black Abalone and Firefly Squid Salad, Scallop Ravioli, Beef and Daikon Pot-au-Feu, Steamed Sea Bream and Vegetables, Duck with Red Wine Sauce, and 3 types of desserts. The dishes were beautifully presented with a variety of sauces, using plenty of spring ingredients. We splurged a bit this time as it was my wife's birthday, and once again, the food was delicious. Thank you for the wonderful meal.

The interior of the store had a luxurious feel with a beige color scheme and a touch of elegance. The fresh flowers in the center of the store were vibrant and beautiful. I was delighted to see the Porsche paintings on the walls as a Porsche enthusiast. The food was delicious and colorful. I also ordered the crab risotto, which was a popular menu item, and it was very tasty. I would love to come back to try the sea urchin risotto next time as I love sea urchin. I look forward to visiting this restaurant every season.

A high-end French restaurant located in Yodoyabashi. Despite its formal atmosphere, the staff and chefs are friendly, and they serve high-level courses. Each dish uses seasonal ingredients, so you can enjoy a different deliciousness every time you visit. Definitely worth a try!

Every time I come here, I am amazed by the deliciousness. You can taste the gentle flavor of the ingredients without relying solely on the sauce. The additional truffle is also very delicious, so I recommend it. [Location/Appearance] It is located a short walk from Kitahama Station. The exterior is... I was a bit unsure if I was in the right place when I first visited because it may be a bit hard to find. [Interior/Crowd] There are two groups of customers inside, and one group arrived later, but there is no sense of overcrowding. You can enjoy your meal in a relaxed atmosphere. [Cuisine/Taste] Everything is truly delicious. The dishes that came out this time were completely different from before... I really like that it's not a fixed format course meal. As you eat, you will not want the course to end. I am looking forward to visiting again next time.