L'abysse Monte-Carlo - Yannick Alléno

A Japanese gourmet restaurant by Yannick Alléno at the Hôtel Hermitage Monte-Carlo

Open Tuesday to Saturday from 7pm to 10pm

Contemporary Japanese inspiration

Valet parking/parking
Fish dishes
Asian cuisine
Service
Pets Not Allowed
2 Michelin stars

On the one hand, celebrate 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, experience the mastery of water and air contained in each piece of sushi, thanks to Chef Yasunari Okazaki's sensitive and refined craft. In a setting designed by Laurence Bonnel-Alléno, the two chefs develop the art of sushi, guided by the four elements.

A double starred 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 blends with the Japanese tradition of master sushi maker Yasunari Okazaki. L'Abysse Monte-Carlo has been designed as a world of sensations and emotions at 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.

A philosophy embodied in the restaurant by the gyotaku technique. Developed by fishermen, this Japanese technique was once 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 impression is the one left with the customer, as a souvenir of the fish they 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.