The Yoshi is situated in the Hôtel Métropole Monte-Carlo. It opened in December 2008 and serves contemporary Japanese food, reinterpreted by Joël ROBUCHON, the chef with the most Michelin stars in the world – he now has 26 stars in the Michelin Guide. The interior was designed by Didier Gomez and reflects Joël ROBUCHON’s poetic, modern view of Japan.
“I’m very happy to share this success with everyone at Yoshi and with the team at the Hotel Métropole Monte-Carlo,” stated Joël ROBUCHON. “I am proud of the work they have done in the past fifteen months. They have achieved the extremely high standards that I set when we first started working together.”
In 2006, Christophe CUSSAC, Executive Chef of the Hotel Métropole Monte-Carlo and his team were rewarded with a first star for the Restaurant Joël ROBUCHON Monte-Carlo, followed by a second in 2007. This luxury Monegasque hotel therefore has a total of three stars in the Guide Michelin (France) for its cuisine, which is entirely conceived by Joël ROBUCHON.
Under the aegis of Christophe CUSSAC, Japanese chef Takeo Yamazaki creates typically Japanese dishes with a modern twist. His inventive menu is based on traditional ingredients and brings out the subtle flavors of his native Japan.
Takeo Yamazaki studied with Joël ROBUCHON for 14 years in Robuchon’s first restaurant in Japan, the Château Robuchon in Tokyo. After a year in Monaco, Chef Yamazaki rejoined Joël ROBUCHON in the Japanese capital for the opening of L’Atelier. He has been in charge of the team at Yoshi since it opened.
The dining area of the restaurant is very intimate, with 35 covers. It opens onto a Japanese-style garden, which was designed by landscape designer Jacques MESSIN. Messin worked closely with Didier Gomez to create a transitional area between the interior and the exterior, which contrasts harmoniously with the urban environment around it.
Joël ROBUCHON was hailed as the “Cook of the Century” by Gault Millau in 1990. His first Parisian restaurant was elected “Best Restaurant in the World” by the International Herald Tribune in 1994. He is now head of 17 restaurants world-wide, for example in Hong Kong, Las Vegas, London, Macao, Monaco, New York, Tokyo and Taipei. In 2003, Joël ROBUCHON launched the concept of L’Atelier (the Workshop), which was so successful that he went on to open branches internationally.
Yoshi is open from Tuesday to Sunday, from 12.15 pm to 2 pm for lunch and from 7.30 pm to 10.30 pm for dinner. Chef Takeo Yamazaki offers a selection of “Bento” menus at lunchtime from 29€, as well as an à la carte menu and taster menus.
Joel Robuchon is a man of fashion. And the fashion of the moment is called Japanese food. Yoshi is the first Joel Robuchon’s Japanese restaurant in the world. It was opened in Metropole hotel in Monaco where there is one Robuchon’s restaurant already. The chef in the kitchen is 39 nine year old chef from Japan Takeo Yamazaki, while Joel Robuchon does the guidance.
Robuchon creates innovative, delicious cooking and spotless perfection. He also sets high standard and has strong values. There is no toro in Yoshi, Robuchon believes strongly in support of Monaco’s ban on the endangered blue-fin tuna from its shops and restaurants which is a good thing of course. The standard of the quality of sashimi at Yoshi is very high, undoubtedly, some of the best quality raw fish in France.