This site uses cookies so that we can provide you with the best possible user experience. Cookie information is stored in your browser and performs functions such as recognizing you when you return to our website and helping our team understand which sections of the site you find most interesting and useful.
WHAT'S ON
01/01
GIFT IDEAS
Offer a unique experience!
At the Hotel Metropole Monte-Carlo, it is possible to offer an exceptional stay, a wellness treatment, or a gourmet experience by a simple click on the online boutique's website.
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.
The YOSHI restaurant is open from Tuesday to Saturday, for dinner from 7.30 pm to 10 pm.
Reservations +377 93 15 13 13 –yoshi@metropole.com
Dogs are not allowed in the restaurant.
TAKEO YAMAZAKI
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.
Consecration of sake
Recognized for the refinement of its Japanese cuisine, Yoshi offers an exclusive collection of over 20 references of this wine based on Japanese rice, unfurling unique aromatic richness.
Flavours of exotic fruit, hints of praline, grilled sesame, spices, citronnella or ginger, a unique array of aromas is provided by different regions and methods of production.
Wasabi ritual
Wasabi is a central feature in Japanese gastronomy. It adds depth, smoothness and strength, in all elegance. This root grows in a semi-aquatic environment, a similar way to rice. Enhancing and elevating dishes prepared by Chef Takeo Yamazaki and his kitchen brigade, wasabi is served in a finely tuned ritual much appreciated by guests.
Grated at the last minute, the root is rubbed in a regular, circular movement to obtain a fine creamy paste while releasing all its tangy aromas tinged with salty notes.
You might also enjoy
01/03
ZIA POP-UP AT ODYSSEY
From 12 June to 31 August.
This summer, Chef Christophe Cussac has chosen to give the poolside restaurant a unique touch with ZIA. To embody this vision, the dynamic duo of Manon Santini and Rocco Seminara will take over from Wednesday to Sunday for dinner with an original and contemporary pizza menu.
02/03
LES AMBASSADEURS BY CHRISTOPHE CUSSAC
For dinner from Thursday to Monday.
Discover the gastronomic restaurant of the Hotel Metropole designed by Jacques Garcia. The Chef Christophe Cussac offers a gourmet contemporary Mediterranean cuisine, inspired by his own gastronomic heritage.
03/03
LOBBY BAR
The restaurant.
Glamorous, elegant and warm, the Lobby Bar is the place for all gourmet pleasures. The architect and designer Jacques Garcia reinvented areas to create a living space where you can sit, read or meet up with friends.
Summary of the privacy policy
