AUBE, found above the famous Chinese joint Chi-Fu, is a luxe space that puts its emphasis on an exclusive experience and elevated fine dining. Opened in September 2018, you enter a lush space to be served innovative cocktails, wines and spirits, as well as neo-futuristic Chinese cuisine created with seasonal, locally sourced Japanese produce.
Call chef Koji Azuma the scientist of neo-Chinese cuisine. He started working in kitchens when he was 20 years old, first helping out at his father's fine dining Chinese restaurant in Tokyo. Although he was schooled in classic Chinese cuisine, he also incorporates French and Japanese techniques, bringing ever-innovative tastes and flavours to the table.
The walk-in cellar is where fine treasures lay hidden. Renowned sommelier Kei Tashiro, responsible for sourcing premium wines from all over the world, will tell you what rare, off-menu selections are available. There's a large collection of natural wines (available by the glass and bottle), as well as wines from Greece and Georgia.
The best seat is at AUBE's exclusive counter bar, where you can watch the chef at work in the open kitchen. But if you're one of the six to enter its doors, you're also welcome to spread out in the adjoining lounge, without fear that anyone else will crash the party.
2F 4-4-8 Nishi-Tenma, Kita-ku, Osaka, 530-0047 Japan