The story
At Brasserie RÉGINE, tucked inside The St. Regis Osaka, classical French technique meets Japanese seasonality. The restaurant opened in April 2025 with a clear aim: to be a place both travelers and locals can visit with ease, while delivering the precision expected of a hotel dining room in one of Osaka's best addresses.
The kitchen is overseen by chef Ryuta Iizuka. Iizuka trained at Michelin-starred restaurants in France, including Troisgros, and later worked under Joël Robuchon before opening his own restaurant, Ryuzu, in 2011. Ryuzu has held two Michelin stars since 2013. At RÉGINE, he applies that same respect for ingredient and technique to a brasserie setting. His approach is simple and refined: let the quality of the produce speak.
The result is French cuisine that feels both grounded and polished. On the lunch menu, you might find plancha-grilled sea bream with sauce vierge, or a homemade smoked salmon from Yamanashi with fennel and citrus. The dinner courses expand into longer, more elaborate sequences, but the philosophy stays the same. An Appetizer Marche, inspired by Parisian brasseries, lets you pick hors d’oeuvres from a showcase and pair them with wine or Champagne—a nod to the French tradition of apéro.
The dining room itself is elegant but unfussy, with outdoor terrace seating available. On Friday and Saturday evenings, live jazz sets a refined rhythm. The restaurant has already earned a Michelin recommendation for 2026, recognition that speaks to the consistency and ambition of Iizuka’s team.
For anyone seeking French dining in Osaka that balances craftsmanship with genuine warmth, Brasserie RÉGINE delivers exactly that.
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