Nestled within the refined grandeur of the Hôtel Hermitage Monte-Carlo, L’Abysse Monte-Carlo is not merely a restaurant—it is a culinary sanctuary where tradition meets avant-garde artistry. The brainchild of multi-Michelin-starred chef Yannick Alléno and master sushi chef Yasunari Okazaki, this sushi counter, inaugurated on July 9, redefines Japanese haute cuisine with a Mediterranean soul.
From Tokyo to Monaco: A Culinary Partnership Across Continents
The story of L’Abysse began in Tokyo in 2016, when Alléno met Okazaki at a renowned sushi restaurant in Ginza. A shared passion for precision and flavor sparked an instant bond. Two years later, the duo opened the first L’Abysse in Paris at the Pavillon Ledoyen, earning two Michelin stars and becoming the only Japanese restaurant in Europe with such distinction.
Now, with L’Abysse Monte-Carlo, the chefs bring this transcendent experience closer to the sea, crafting sushi that celebrates seasonal catches and local, sustainable fishing practices. Every fish, hand-selected with care, is honored through the traditional Japanese method of ikejime and transformed into edible art.
A Symphony of Ingredients and Technique
Chef Yasunari Okazaki is a maestro of the nigiri. Each movement—measuring rice by touch, slicing fish by feel, applying a brushstroke of nikiri sauce—honors decades of discipline. His preferred rice, Sasanishiki, is seasoned with a secret blend of vinegar, salt, and sugar, then finished with kombu for umami depth.
His cuts vary with the nature of the fish: thin for firm-fleshed white fish, thicker for rich red cuts. The result? A progression of sushi pieces served directly from the chef’s hand, each to be savored in the rhythm of creation, preserving both temperature and texture.
The Four Elements on the Plate
At L’Abysse Monte-Carlo, cuisine is not only about flavor—it is elemental. Alléno brings “fire” through refined French cooking techniques and sauce extractions; Okazaki brings “water and air” in the precision of his sushi. Vegetables from the Monaco hinterland ground the dishes in “earth.” Together, they create a tasting journey that flows like a haiku, capturing the essence of the Mediterranean.
The Omakase menu (€360) is a fluid, artistic expression of these principles. It may be paired with a wine and sake pairing (€190) curated by sommelière Michela Rosco and Franck Damatte, featuring rare selections like:
- Junmai Bodaimoto from Sugii Shuzo (Shizuoka): mineral, sapid
- Zaku Impression G Junmai Ginjo: pure and fruity
- Kuheiji 50 “Eau du Désir” Junmai Daiginjo: silky with mineral finesse
- Iwa 5 by Richard Geoffroy: a blend of sake mastery and Champagne tradition
Desserts as “Water Dishes”
Chef Maxime Vaslin delivers desserts with the grace and subtlety of the preceding courses. His sweet creations, inspired by water and air, showcase local ingredients with Japanese techniques, extending the omakase experience into a gentle, lingering finale.
A Dining Room That Breathes
Designed by Laurence Bonnel-Alléno and RoWin’atelier, the space is a physical embodiment of serenity. A mix of marble, travertine, velvet, and ceramics evokes tranquility, while art pieces from William Coggin, Célia Bertrand, Silver Sentimenti, and Rino Claessens bring an emotional depth to the room.
The centerpiece is the sushi counter, where just 10 guests are seated directly across from Chef Okazaki. Every detail, from the curvature of the chairs to the placement of the ceramic coral reliefs, invites guests into a multi-sensory experience where nothing is rushed, and everything is considered.
The Team Behind the Magic
- Yannick Alléno brings modern French technique and a vision for redefining haute cuisine.
- Yasunari Okazaki, born into a sushi legacy in Tokyo, elevates every cut with a spiritual sense of hospitality.
- Marie Seguin, sous-chef and a decorated sushi competitor, infuses fresh energy.
- Jennifer Casagrande, the restaurant director, ensures the experience is seamless.
- Michela Rosco, a sommelière of Italian renown, curates exceptional beverage pairings.
L’Abysse Monte-Carlo is open for dinner only, from 7 p.m. to 11 p.m., offering a rare blend of Japanese precision, Mediterranean freshness, and French culinary artistry in an atmosphere of quiet elegance.
Reservations are essential:
📞 +377 98 06 94 94 | ✉️ [email protected]