2 MICHELIN stars sushi counter
L'Abysse
2 MICHELIN star sushi counter
Japanese cuisine
2 MICHELIN stars sushi counter
THE FUSION OF TWO EXPERTISES
An immersion at L'Abysse, orchestrated by master sushi chef Yasunari Okazaki, takes diners on an extraordinary culinary journey. The restaurant was born from an encounter in Japan: that of Chefs Yannick Alléno and Yasunari Okazaki. Together, they have built a bridge between their two countries, elevating it to the highest level of excellence.
At the counter, guests admire the master's movements, his precision, and his skill in creating nigiri served minute with room temperature rice. The setting is modern and intimate, akin to a timeless encounter that sweeps one away into the depths.
In terms of the setting, Laurence Bonnel-Alléno brings together, within this light-flooded space conceived as a white box, a group of international contemporary artists including Tadashi Kawamata and William Coggin, creating a decor that combines the strength and softness of Japanese simplicity.
10 seats at the counter.
Informations and opening hoursOpen 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
the Alléno - Okazaki tandem
Yannick Alléno discovered Japan at the age of 20, when for 3 weeks he had been spending time in Tokyo, Saporo and Kyoto, searching for unknown flavours and learning more and more about a culture that already fascinated him.
From this extraordinary change-of-scene, a passion was born; a passion that not only got him to travel back and forth about thirty times but also to open this Japanese sushi counter in Paris.
Amongst his many journeys, one was fundamental: his internship with master Hachiro Mizutani, a MICHELIN 3-star chef, retired since.
The encounter between Alléno and Yasunari Okazaki, late 2016 while he was passing through Tokyo, awoke the old dream of the French to promote the impressive Japanese sushi know-how in France. For Okazaky, only 40, who has been taught by his father before any kaiseki and sushi master, this opportunity was a must-do. On May 1, 2018, he left his country to settle down in France.
Leaving his brand new restaurant to the expert hands of Okazaki, Yannick Alléno knees in front of the amazing complexity of this small bite that requires the most perfect gesture and the absolute understanding of the “cooking of the time”.
On January 21, 2019, the MICHELIN guide award one star at L'Abysse. On January 27, 2020, the counter obtain his second stars with the famous red guide.
