The story
The name says it all. Le Nez means “the nose” in French, and chef Hideyo Dezaki chose it to signal his reverence for aroma. “When you bring food to your mouth, the scent from the nose soothes you,” he explains. “I want guests to enjoy a meal with all five senses.” That philosophy runs through every course at this intimate, counter-dining French restaurant in Osaka’s Higashishinsaibashi district.
Dezaki’s path is rooted in classical French technique. He trained at the two-Michelin-starred Accueillir in Osaka, then became chef of LIAISON in Fukushima, where he earned the restaurant its first Michelin star. In 2021 he opened his own place, Le Nez, bringing his skill and a deeply personal touch.
The chef’s hometown is Minabe, Wakayama—Japan’s top plum-producing region. His cooking is built on classic French foundations, but he weaves in ingredients from home: plums, mandarins, and other local produce. The result is a distinctly personal French cuisine that feels both grounded and refined.
Le Nez offers a range of courses for lunch and dinner. The menu includes a short lunch course (6 dishes) and a full lunch course (7 dishes), while dinner options include a short course, a 10-course dinner, and a Kumano beef & foie gras course. A popular upgrade is the beef fillet Wellington – a puff pastry-wrapped main that has become a seasonal highlight. The cooking is precise, the flavors clear, and the service unhurried.
The restaurant’s quality has been recognized by the Michelin Guide, which awarded Le Nez a “Recommended” rating in 2026. It’s a quiet, elegant spot for a meal that respects both French tradition and the bounty of Japan’s Kansai region.
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