The story
La Bécasse is a French restaurant at 3-3-9 Hiranomachi, Chuo-ku, Osaka, and it holds one Michelin star in the 2026 guide. Chef Shibuya cooks here for twelve seats, and every guest sits at the chef's table.
Shibuya left Osaka for France in 1980 and had no kitchen training in Japan before that. He spent a decade there, mainly with Paul Bocuse, Joël Robuchon and Alain Chapel, and says Chapel's influence is the strongest. He opened La Bécasse in Yotsubashi in 1990, moved to Koraibashi in 2005, and settled in Hiranomachi in 2014.
Each day he buys the best produce at the market and builds the French menu around it. There are no set recipes, so a dish you loved before will return rearranged rather than repeated. Specialties include ayu rillettes, lobster salad, lamb piccata and the bécasse (woodcock) that gives the restaurant its name. Gault&Millau scored the kitchen 15.5 in 2026.
Cooking is by chef's choice. Lunch starts at ¥10,000 and dinner at ¥20,000, with tax and a 10% service charge added. Guests can request particular dishes or ingredients ahead of time. The kitchen pairs the courses with a carefully chosen wine list.
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