About the chef Yasunari Okazaki
Born in Tokyo in 1978, Yasunari Okazaki grew up in the world of sushi alongside his father, himself a chef. He trained for 15 years in some of Japan's top establishments, perfecting the art of Kaiseki and the most demanding techniques of Japanese gastronomy. In 2016, his meeting with Yannick Alléno marked a turning point: he moved to France and helped open L'Abysse in Paris. Today, at the head of L'Abysse Monte-Carlo alongside chef Yannick Alléno, he sublimates Mediterranean products with the rigour and elegance of Japanese tradition.
DISCOVER THE INTERVIEW WITH CHEF YANNICK ALLENO
About the chef Hirotaka Wada
Hirotaka Wada embodies the excellence of the Edomae tradition, where every gesture is a tribute to the ancestral know-how of sushi. After perfecting his art for over 20 years at the legendary Kyubey in Ginza, he joined the team at Sushi Kanesaka at the Palace Hotel Tokyo in 2020. In 2023, he took over the reins at Sushi Kanesaka in London, at 45 Park Lane, helping to earn the restaurant its first Michelin star just seven months after opening. His meticulous approach and respect for seasonal produce offer an authentic gastronomic experience, enhancing each bite with a perfect balance between tradition and innovation.
