On the one hand, the land of the Monegasque hinterland where the vegetables come from, the heat 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 purity of movement of our Naoki Kikuchi. In a setting designed by Laurence Bonnel-Alléno, the Chef develops the art of sushi, guided by the four elements.

The Art of Sushi

Chef Yannick Alléno's modern French cuisine is thus blended with Japanese tradition, as embodied by master sushi chef Naoki Kikuchi. L'Abysse Monte-Carlo was conceived as a world of sensations and emotions at the Hôtel Hermitage Monte-Carlo. The four elements naturally correspond to the four seasons, bringing exceptional sushi from the Mediterranean to the fore.

Tradition, Innovation and Sustainability

Naoki Kikuchi works closely with fishermen who use targeted sustainable fishing methods. The beauty and respect for the product are essential in the art of sushi. With fish from spring, summer, autumn and winter, the Chef 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 was once used to preserve a memory of their catches by applying ink to the fish before pressing it onto washi paper. At L'Abysse Monte-Carlo, this memorable imprint is left on the customer as a souvenir of the fish they enjoyed that day.