L’Abysse Monte-Carlo

A contemporary Japanese inspiration

Yannick Alléno's Japanese restaurant at Hôtel Hermitage Monte-Carlo
A contemporary Japanese inspiration
  • Fish dishes
  • Asian cuisine
  • Service
  • Pets Not Allowed

Coming soon


On the one hand, the soil of Monaco's 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 sushi, thanks to Chef Yasunari Okazaki's sensitive and refined movements.


Chef Yannick Alléno's modern French cuisine blends with the Japanese tradition of which master sushi chef Yasunari Okazaki is the custodian. L'Abysse Monte-Carlo has been conceived as a world of sensations and emotions at Hôtel Hermitage Monte-Carlo. The four elements respond naturally to the four seasons, bringing exceptional sushi out of the Mediterranean.

Chef Yasunari Okazaki

Yasunari Okazaki was born in Tokyo in 1978. From an early age, he frequented the kitchens of his father, also a sushi chef, who passed on to him the essential notions of commitment, dedication to the task, perfection of gesture and "omotenashi". The moments between father and son were precious to the young boy who, at 18, chose to follow in his role model's footsteps, to show him his deep affection.


During the first 15 years of his career, he continued to learn all the techniques of Kaiseki, Japanese gourmet cuisine, including sushi and fugu carving, in several establishments, and to collect internal awards. He took up his first position as Kaiseki chef at the age of 33, and continued to work in renowned establishments.


The meeting with Yannick Alléno took place in November 2016. At the time, Yasunari Okazaki was a sushi chef at a specialist restaurant in Ginza, Tokyo's Champs-Elysées, where the French chef had a reservation. After a brief visit to France in early 2017, at the age of 40, Yasunari Okazaki changed his life and began his Parisian story. Working alongside Chef Yannick Alléno, he opened L'Abysse 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 him, with the apprehension of a new environment and new products, to share his sushi savoir-faire all the way to the Côte-d'Azur.

Chef Okazaki- L'Abysse

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