L’Abysse Monte-Carlo

L’Abysse Monte-Carlo celebrates the perfect balance between two complementary worlds. On one side, the richness of the Monegasque hinterland, the precise use of fire for controlled cooking, and the innovative extraction techniques developed by Chef Yannick Alléno. On the other side, the mastery of water and air that shape each piece of sushi, elevated by the sensitivity and precision of Chef Yasunari Okazaki’s touch. A unique encounter between tradition and modernity.

Sourced from local and responsible fishing, the fish are caught with respect for their reproductive cycles to preserve various species. Chef Yasunari works closely with fishermen who practice targeted fishing methods and ikejime to keep the fish flesh intact.

Respecting the beauty of the product is essential in the art of sushi. Whether spring, summer, autumn, or winter fish, Chef Yasunari Okazaki adjusts the menu according to the seasons and the fishermen’s catch. Thus, the four elements naturally correspond to the four seasons.

The "amamis" (literally "water dishes") by Pastry Chef Maxime Vaslin are designed with freshness and lightness. Continuing the tasting experience, French and Japanese ingredients blend and come together to create a new vision of dessert.