Yannick Alléno and sushi master Yasunari Okazaki are coming together to launch L’Abysse Monte-Carlo, set to open its doors in July 2024. 

Amidst interiors designed by Laurence Bonnel-Alléno and RoWin’atelier, the two chefs will develop the art of sushi at Hôtel Hermitage Monte-Carlo.

The culinary concept for L’Abysse was born from a fusion of the chefs’ expertise – Alléno and his modern take on French cuisine on one hand, and Okazaki and his mastery over Japanese traditions. The venue has been compared to a haïku, dedicated to the Mediterranean, which unfolds over the course of an omakase menu. The food offer is supported by wines sourced from the cellars of Hôtel de Paris Monte-Carlo, and rare sakes, selected by the establishment’s sommeliers. A range of desserts by pastry chef Maxime Vaslin will also be on offer. 

“I discovered Japan when I was 20 and it was an extraordinary change of scenery for me,” says Alléno. “I discovered flavours that were completely new to me. I have been back around 40 times since, and lucky to be guided by connoisseurs. Coming to Monte-Carlo means making the most of local and sustainable fishing directly. I wanted this place to be a sanctuary, where every mouthful infuses energy. It’s a cuisine of the moment, reflecting the meeting between two men.” 

The fish served up at the restaurant will be sourced locally and responsibly, with Okazaki working closely with fishers who practice targeted sustainable fishing methods. The menu will also change in line with the seasons and the catch. 

The venue’s interiors bring together varied textures, including wood, marble, travertine, velvet and ceramics, while curved lines throughout evoke perpetual movement. A central counter invites guests to take a place at one of its ten seats, facing the sushi master – an intimacy that is carried over into the small dining room, which can host up to 24 people.   

Louis Starck, Managing Director of Hôtel Hermitage Monte-Carlo, comments: “In order to constantly adapt to our customers’ demands, under the leadership of our CEO Stéphane Valeri, our palace is enriching its gastronomic offer at the same time as that of the Resort. Following the success of Pavyllon Monte-Carlo, we are delighted to welcome L’Abysse Monte-Carlo, a new venue dedicated to Japanese haute cuisine, designed to become a place of excellence and a captivating culinary experience, both for Monegasque customers and our international visitors. The connoisseurs’ hotel is thus the destination of choice for lovers of discovery and refinement.”