LIAISON UMEDA

The 38 Best Restaurants in Osaka, Japan | Eater

"Millennial chef Yuji Tsuji and his restaurant Liaison stay true to the name by connecting Japanese ingredients with French culinary techniques. Liaison also refers to Tsuji’s close relationships with local producers: He sources Ezo deer from hunters in Hokkaido, duck from Aomori, leeks from Gunma, and seafood from an Awaji Island fishmonger. Relax in the tranquil, white-washed space with amuse bouches such as a mackerel canape on tomato and cheese mousse. The set menu builds up to earthy, fragrant dishes like pan fried foie gras and conger eel harmonized with matsutake mushrooms and wagyu consomme. Best for: Liaison’s lunch set is excellent value, with around nine courses for 8,800 yen and the option to add thoughtful wine pairings." - La Carmina

"LIAISON’s chef prizes the aroma of his cooking above all else. Adding fragrances of citrus, herbs and spices, he creates synergies of flavours. Insistence on Japanese ingredients is born of a desire to convey the bounty of Japanese terroirs. Most are delivered direct from the producing region, reflecting the chef’s high regard for his connections with producers. ‘Liaison’ means ‘connections’ or ‘crossing a bridge’; a fitting name for an establishment that connects Japanese ingredients with French techniques." - Michelin Inspector