Joël Robuchon is a living legend within the gastronomic world and Yoshi is his first Japanese cuisine restaurant. Executive Chef Christophe Cussac looks after Yoshi together with Joël Robuchon, but the Japanese Head Chef Takéo Yamazaki is the man you will see behind the counter making you the best Japanese cuisine at the French Riviera.

Takéo Yamazaki has directed the team at Yoshi since the restaurant’s opening in 2008 and has worked with Joël Robuchon for many years before Yoshi was established. For five years did the chef train with Joël Robuchon at his first launched restaurant in Japan 15 years ago, Château Robuchon, and Takéo Yamazaki also worked at the L’Atelier restaurant in Tokyo in addition to other Japanese restaurants that today is the reason why he is the Japanese chef at Yoshi. Joël Robuchon has a good eye for spotting talents and Takéo Yamazaki is no exception.

Yoshi is located in the Hotel Metropole Monte-Carlo with its own entrance and completely unique style compared to the rest of the luxury hotel that is mostly designed by Jacques Garcia. The small dining room only seats 35 guests and has a familiar bar counter behind which the chef works. Only three stools at the counter and a seat there is recommended for all foodies who like to see how the chef is making his contemporary and innovative Japanese cuisine. Other highly recommended seats are the ones just next to the beautiful Japanese inspired garden created by Jacques Messin and also the best seats to see the whole restaurant’s decor by Didier Gomez.

Yoshi has become hugely popular far outside the principality of Monaco and the restaurant is the best at Provence-Alpes-Côte d’Azur if you are looking for a Japanese restaurant which can be a great alternative to the many French super restaurants in the region, not least the fantastic two Michelin starred Joël Robuchon Monte Carlo in the same building.

There are both the familiar sushi and sashimi dishes and more elaborated contemporary Japanese dishes like the Zeitaku Wakame with shellfish in champon and vinaigrette jelly and the signature dish Black Cod Yoshi with black cod in a daikon consommé with yuzu. Whatever you choose you will probably be very satisfied and the pure flavours and spot on texture of Takéo Yamazaki’s cooking gives a lasting impression that remains all the way until your next reservation at Yoshi.

Written by Andy