Le Pont du Ciel ルポンドシエル

In an imposing Meiji era building (1868-1912), Mr. Kobayashi's restaurant honors the foodie reputation of Osaka. Famous for its excellent seafood, fish, and edible algae, the city also puts the best vegetables and condiments of the region in the talented hands of Pascal Lognon. Twice Michelin-starred for his work here, the French chef made ​​his debut at  Guy Martin's Grand Véfour and Joël Robuchon's Relais du Parc, among others.

The menu uses both Japanese seasonal produce and produce of French terroirs to create a tasty melting pot of dishes. With Charolais veal chops cooked on the bone with sweetbread and fresh herb lasagna and cumin-glazed garden vegetables, red sea bream fillet with root vegetables and Puy lentil cream and beetroot emulsion, your taste buds will travel from one side of the world to the other.

All this can be enjoyed in a simple and elegant atmosphere, which you can get an idea of before visiting, thanks to the very well designed website.