Our establishments
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.
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.
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.
