On the one hand, the soil of the Monegasque 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 piece of sushi, thanks to the sensitivity and refined movements of Chef Yasunari Okazaki. In a setting designed by Laurence Bonnel-Alléno, the two chefs develop the art of sushi, guided by the four elements.
A two-star restaurant
Just eight months after opening in July 2024, L'Abysse Monte-Carlo, a veritable temple to the Art of sushi at the Hôtel Hermitage Monte-Carlo, was awarded two stars at the Michelin Guide France 2025 Ceremony. This double distinction from the red guide confirms L'Abysse Monte-Carlo as an unmissable destination, where every detail, from the plate to the décor, is an invitation to travel.
For Chef Yannick Alléno, sushi master Yasunari Okazaki and the entire restaurant team, it is a mark of confidence. It is also recognition of their relentless quest for excellence and their mastery of the art of sushi.
The art of sushi
Chef Yannick Alléno's modern French cuisine is blended with the Japanese tradition of sushi master Yasunari Okazaki. L'Abysse Monte-Carlo has been designed as a world of sensations and emotions at the Hôtel Hermitage Monte-Carlo. The four elements respond naturally to the four seasons to create exceptional sushi from the Mediterranean.
Tradition, Innovation and Sustainability
Chef Yasunari works closely with fishermen who use targeted 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 changes 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 left with the customer as a souvenir of the fish they tasted that 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 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. |