Refined French-Japanese sushi with ikejime fish & creative desserts


























"A Japanese sushi master, outstanding quality ingredients (ikejime fish from the Atlantic) and the creative touch of Yannick Alléno… an enticing prospect. The pared-back restaurant room features work by contemporary artists – the installation made up of thousands of wooden chopsticks is by Japanese artist Tadashi Kawamata and the ceramic walls were designed by the American William Coggin. Add to this the tip-top service typical of a high-calibre establishment, a sumptuous wine list full of sought-after sakes and 12 seats at the pale wood counter, where you are right in the middle of the action. Sensational!" - Michelin Inspector

"A master sushi chef, top-quality produce (such as ikejime Atlantic fish) and Yannick Alléno’s creative touch – what more could you ask for?" - The MICHELIN Guide

"A two-Michelin-star restaurant within the chef’s portfolio that contributes to the group’s strong standing in Parisian fine dining, noted for refined technique and contemporary French preparations." - Adam Coghlan

"At L’Abysse in the Pavilion Ledoyen, the Japanese cuisine of Yannick ALLÉNO and his chef Yasurari OKAZAKI instantly transports diners to the other side of the globe." - Le Guide MICHELIN

"At L’Abysse in the Pavilion Ledoyen, the Japanese cuisine of Yannick Alléno and his chef Yasunari Okazaki instantly transports diners to the other side of the globe." - Le Guide MICHELIN