L’Abysse Monte-Carlo - Yannick Alléno

A contemporary Japanese inspiration

Yannick Alléno's Japanese gourmet restaurant at Hôtel Hermitage Monte-Carlo

A contemporary Japanese inspiration

Valet parking/parking
Fish dishes
Service
Pets Not Allowed

On the one hand, the soil of Monaco's hinterland where the vegetables come from, the fire of cooking at just the right temperature and the extraction techniques developed by Chef Yannick Alléno. On the other, the mastery of the water and air contained in each sushi, thanks to Chef Yasunari Okazaki's sensitive and refined movements. In a setting designed by Laurence Bonnel-Alléno, the two chefs develop the art of sushi, guided by the four elements.

The art of Sushi

Chef Yannick Alléno's modern French cuisine blends with the Japanese tradition of which master sushi chef Yasunari Okazaki is the custodian. L'Abysse Monte-Carlo has been conceived as a world of sensations and emotions at Hôtel Hermitage Monte-Carlo. The four elements respond naturally to the four seasons, bringing exceptional sushi out of the Mediterranean.

Tradition, Innovation and Sustainability

Chef Yasunari works closely with fishermen who practice sustainable fishing methods. Beauty and respect for the product are essential in the art of sushi. Spring, summer, autumn and winter fish, Chef Yasunari Okazaki evolves the menu according to the seasons and the fishermen's catches.

This philosophy is illustrated in the restaurant by the gyotaku technique. Developed by fishermen, this Japanese technique used to preserve a souvenir of their catch, by applying ink to the fish before affixing it to washi paper. At L'Abysse Monte-Carlo, this memorable imprint is the one left with the customer, as a souvenir of the fish tasted that very day.

A mental and gustatory sanctuary

Designed by Laurence Bonnel-Alléno, the setting inspires a serenity that transports guests into a timeless universe. Textures and materials such as wood, marble, travertine, velvet and ceramics are combined with lines that are sometimes soft and curved, sometimes strong and rigorous. The artist infuses l'Abysse Monte-Carlo with contemporary Japanese inspiration, creating a haven where the mind can fully revel in the culinary experience, in a soothing and refined atmosphere.

Chefs Yannick Alléno and Yasunari Okazaki

Chefs Yannick Alléno and Yasunari Okazaki met in November 2016. At the time, Yasunari Okazaki was a sushi chef in a specialist restaurant in Ginza, Tokyo's Champs-Elysées. Their meeting was decisive. After a brief visit to France in early 2017, at the age of 40, Yasunari Okazaki changed his life and began his Parisian story. Together, they opened L'Abysse at the Pavillon Ledoyen in Paris in 2018, earning a first star and then a second in 2020. Four years later, the opening of L'Abysse Monte-Carlo represents a new challenge for them, as they take on a new environment and new products, and share the excellence of their French and Japanese expertise all the way to the Côte d'Azur.

Chef Yannick Alléno has twice been awarded three stars in the Michelin Guide, at Alléno Paris at the Pavillon Ledoyen, and at 1947 Cheval Blanc Courchevel. In 2008, he founded the Group that bears his name to bring together talented people with shared values and the excellence of modern cuisine to create what he calls "the quaternary restaurant". With 16 restaurants worldwide and 15 stars in the Michelin Guide, Yannick Alléno is the second most starred chef in the world.

Yasunari Okazaki was born in Tokyo in 1978. His father, himself a sushi chef, passed on to him the essential notions of commitment, dedication to the task, perfection of gesture and "omotenashi", Japanese-style hospitality. For the first 15 years of his career, Yasunari Okazaki was constantly learning all the techniques of kaiseki, Japanese gourmet cuisine, including sushi and fugu carving, in a number of establishments.

Discover the menu

L' Abysse Monte-Carlo is like a haiku (Japanese poem, reflection of the seasons) dedicated to the Mediterranean, which takes place over an Omakasé menu, mixing power and delicacy. A menu supported by great wines drawn from the cellars of the Hôtel de Paris Monte-Carlo and rare sake, selected by the establishment’s sommeliers, creating a memorable experience that resonates well beyond the first bite.

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