L'Abysse Monte-Carlo

Chef Yannick Alléno has implemented the magic formula of his sushi counter – which has already proved to be a hit – in this luxury hotel. In the erstwhile restaurant area of Le Vistamar, the completely modernised dining room (20 covers) and the light wood counter (10 seats) are wholly done out in white tones, with pale pink seats providing pops of colour. The master sushi chef prepares to order delicate compositions and superb sushi, and Yannick Alléno's personal touch makes itself felt in the original creations of highly elegant sauces and jus. A high-calibre culinary offering inspired by a deep dive into the Mediterranean sea.

• Chef’s-table format inside Hôtel Hermitage Monte-Carlo.
• Maître Sushi Naoki Kikuchi leads the sushi craft, paired with Yannick Alléno’s sauces and extractions.
• Menus shift with the fishermen’s catch and the seasons.
• Desserts include "amamis", light "water dishes" designed to close the meal.

Signature Ingredients

• Seasonal fish for sushi, sourced with an emphasis on responsible local fishing, including ikejime handling.
• Rice and seaweed as the base for nigiri and rolls.
• Citrus and carefully built jus used to frame the seafood.

Omakase at the sushi counter

• Sushi prepared to order at the counter, with a small dining room alongside.
• Japanese technique paired with Mediterranean fish and shellfish.
• Sauces and jus bring a distinct Yannick Alléno signature.