Les “Rendez-Vous Culturels de l’Hôtel Métropole Monte-Carlo”Mardi 28 mars, de 16h00 à 18h00
Christian Gautier viendra conter la rocambolesque découverte des fresques du Palais Princier datant de la Renaissance. Entrée libre sur réservation, nombre de places limitées.EN SAVOIR PLUS
LUNCHFrom Wednesday to Saturday
Perfect for a quick lunch, complete and divine, "The Bento" offers a menu with a choice of starters, main dishes and desserts inspired by the traditional Nippon lunch box.
YOSHI, is the only Japanese restaurant on the Côte d’Azur to have been awarded a Michelin star since 2010.
In the kitchen, Chef Takeo Yamazaki and his team give their all to make this star shine.
Nigiris, makis, sashimis, fish or meat… All ingredient-driven dishes are created with freshest premium produce and prepared on the Teppanyaki. Our Head sommelier has selected the best and rarest Japanese sake, whiskies or green teas for a perfect pairing with your meal.
Sober and chic decoration, signed by French interior designer Didier Gomez, the restaurant opens onto a Japanese-inspired garden designed by landscape architect Jacques Messin.
Dogs are not allowed in the restaurant.
The restaurant YOSHI is open from Wednesday to Saturday, at lunch from 12:15pm to 2pm and at dinner from 7:30pm to 10pm.
For booking, please call: +377 93 15 13 13
Takeo Yamazaki is now entering in his 14th year as head chef of Yoshi, within the premises of the Hotel Metropole Monte-Carlo.
Takeo started working as a cook in a small town in Tokyo’s suburbs when he was a teenager. Passionate about cooking, he integrated the Osaka’s hotelier school to acquire the needed experience.
A few years later, he joins the team of Le Château alongside Paul Bocuse.
This experience in France is an eye opener for the young chef. His meeting with Joël Robuchon is a kick off for his career. He returns to Japan to open Joël Robuchon’s L’Atelier in Tokyo and handles the openings of L’Atelier in London and Honk Kong. The degree of complicity and trust between the most renowned chef in the world and his apprentice is growing stronger as the years go by.
In 2008, he becomes the Head Chef of Yoshi and two years later the restaurant was awarded a star in the Michelin Guide which still shines to this day. Takeo has now become an expert in mixing Japanese and European flavors and he draws his inspiration through his numerous trips and visits abroad.
Two of his signatures’ dishes are praised by the clients: EBI SHINJO (shrimp balls with kombu) and GHINDARA (black cod marinated 72 hours). Takeo Yamazaki has now made Yoshi the best Japanese Restaurant in the French Riviera.
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