2 MICHELIN stars sushi counter
L'Abysse
2 MICHELIN star sushi counter
Japanese cuisine
FROM PARIS TO TOKYO
An immersion at L'Abysse, orchestrated by Chef Yannick Alléno and Sushi Master Tomizawa Katsutoshi, takes guests on an extraordinary gustatory journey. Reflecting Chef Alléno's passion for Japan, the lunch and dinner menus weave a bridge between their two countries. Raised to the highest level of excellence, French and Japanese know-how intertwine, mingle and respond to each other.
At the counter, we admire the master's gestures and precision in the creation of nigiri, prepared at the minute on rice at room temperature. From the chef's hand to the guest's, the same energy is transmitted. All around, the setting is modern and intimate, like a sensitive, timeless encounter.
It is here that Laurence Bonnel-Alléno has brought together international contemporary artists, including Tadashi Kawamata and William Coggin, for a décor of Japanese purity, between strength and gentleness.
Informations and opening hours10 seats at the counter.
To make the most of the L'Abysse experience, we would like to inform our customers that our menus include a large proportion of raw fish and are therefore not suitable for vegetarians, vegans or pregnant women.
Open from Monday to Friday
Lunch from 12:00 PM to 2:00 PM and dinner from 7:00 PM to 9:30 PM
Reservation: +33 1 53 05 10 30 - labysse@ledoyen.com
L'Abysse origins
Yannick Alléno discovered Japan at the age of 20, and for 3 weeks traveled through Tokyo, Saporo and Kyoto in search of totally unknown tastes and a culture that was already fascinating him.
This extraordinary change of scenery gave rise to a passion that led him to make some thirty trips to the Land of the Rising Sun, and which, thirty years later, culminated in the opening of L'Abysse.
Among his various stays, Yannick Alléno particularly remembers his internship with master chef Hachiro Mizutani, chef of the 3-star restaurant that bears his name.
A meeting with Yasunari Okazaki at the end of 2016, during a visit to Tokyo, awakened the chef's desire to bring the grandeur of Japanese cuisine to Paris. For the forty-year-old Japanese chef, who learned to cook alongside his father before joining the kaiseki and sushi masters who initiated him, it was the perfect opportunity. In 2018, he left his homeland to settle permanently in France.
By entrusting the opening of L'Abysse to the skilled hands of Yasunari Okazaki, Yannick Alléno explores the complexity of nigiri, which requires both the immeasurable precision of the gesture and an understanding of the “cuisine of time”.
In 2019, the MICHELIN Guide awarded L'Abysse its first star, followed by a second the following year. L'Abysse thus becomes Europe's most starred Japanese restaurant.
In 2024, the opening of L'Abysse at the Hôtel Hermitage Monte-Carlo brings Yasunari Okazaki closer to the world of Japanese cuisine.
