L'Abysse Paris presents its lunch menu and announces the arrival of its new sushi master

L'Abysse Paris, awarded two stars in the Michelin Guide at the Pavillon Ledoyen, is expanding its dialogue between French and Japanese know-how. The new lunch is thus signed in duo by Chef Yannick Alléno and the new sushi master, Katsutoshi Tomizawa.

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Lunch menu — from Paris to Tokyo

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Designed at the crossroads of France and Japan, the lunch menu highlights the beauty of Japanese products and French know-how, in particular through the seasonings and sauces of Chef Alléno.

We will thus find a charcuterie of amberjack, treated like ham (pickled and dehydrated), seasoned with three Sichuan peppers, Timut and long pepper; a vegetable walk composed of seasonal products, topped with dashi jelly with lemon caviar and cucumber.

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The seasoning of the tuna triptych is adapted to each part of the fish: a soy gel on the akami, the least fatty part of the fish, adds roundness; the chutoro, intermediate part, is smoked with binchotan and seasoned with a praline sobacha; while the fat from the otoro is counterbalanced by the slight acidity of the vinegared shallots. A know-how in seasonings that enhances the purity of sashimi.

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Next: a beef marrow Royale whose texture contrasts delicately with Japanese brioche topped with tuna and Wagyu beef tartare.

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Then come the desserts of Pastry Chef Thomas Moulin: Strawberries in composition; Crunchy seaweed; and Bricelet chablonné with dark sesame chocolate.

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Katsutoshi Tomizawa, the new sushi master at L'Abysse Paris

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The new sushi master of the place alongside Chef Yannick Alléno, Katsutoshi Tomizawa started cooking at the age of 16, and devoted himself to learning kaiseki cuisine as completely as possible. In Japan, for more than 10 years, he explored all the styles of this traditional Japanese cuisine, in several establishments.

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He thus passes through Nago, a city known for the quality of its ingredients, where everything is homemade: “I went to the market every day, cooked and managed the establishment. This experience taught me a lot.”, he points out.

He then went to Dubai, where he learned the art of sushi from a top chef. It's opening, and the restaurant soon gets a star.

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Back in Tokyo, he went to various restaurants where he still practices kaiseki cuisine: in particular, he joined the 7^th largest restaurant in Japan then, in Ginza, in central Tokyo, became the number 3 of a renowned restaurant for over 200 years. There, the chef teaches him this delicate balance which consists in preserving the raw and natural product, by touching it as little as possible: “It may seem contradictory, but in Japanese culture, there is this very heightened notion of respect for the product, the sacrifice and the gift that nature gives us, and that we must honor without tainting it. ”, develops the new Chef of L'Abysse Paris.

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It was then Cambodia, for 2 years, where he opened a restaurant dedicated to sushi, then a second to kaiseki cuisine and specialized in wagyu.

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Like Yasunari Okazaki, the previous head of L'Abysse Paris, Katsutoshi Tomizawa is a disciple of the master Jun Goto. It was at the Hotel Manhattan where the latter worked that they met, before meeting again a few years later in Paris, in order to ensure transmission, continuity and excellence at L'Abysse Paris.

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