Eat: Yoshi restaurant, Monaco


It’s no secret that when it comes to fine dining, Monaco is a playground of excellence and nestled amongst Hotel Métropole Monte-Carlo’s grand, stone washed walls and opulent interiors is a restaurant exemplary of such standards. Yoshi restaurant, the first Joël Robuchon Japanese eatery in the world, offers a modern take on Japanese cuisine to produce a dining experience that is nothing short of world class.

The restaurant’s head chef, Takéo Yamazaki, under the guidance of Joël Robuchon and Christophe Cussac, has created modern dishes using the finest of ingredients one can source. You can expect to find a choice of Maki, Sushi and Sashimi as well as ‘à La Carte’ dishes such as the ‘Ise Ebi No’ soup (spiny lobster with a Kombu ‘consommé’) and the Zeitaku Wakame (seafood jelly) served with a selection of Sakes, Japanese green teas and international wines.

Creating the perfect osmosis with the menus clean, yet intricate flavours is the restaurant’s interior, designed by the renowned Didier Gomez. Expect to be greeted by a sleek, modern design which pays homage to the eatery’s Japanese roots and hotels opulent exterior. Stone, silk and ebony materials are met with pops or green, ivory and yellow to create an atmosphere which tantalises the senses while simultaneously creating a soothing and relaxed dining experience. A restaurant in which the highest of standards are perfectly presented in a relaxed, warm and welcoming atmosphere.

When it comes to travel, TWAIN’s philosophy is that no experience is complete without at least one spot of fine-dining. One which does not compromise our need and desire for a relaxed experience, with the finest of food enjoyed over drinks and plenty of laughter and Yoshi offer’s just that.

Here we share the Yoshi experience from the man who knows best, head chef Takéo Yamazaki.



Let’s talk about Takéo Yamazaki

Restaurant: YOSHI

Time spent here: 7 years

The best part of working at Yoshi is: Working alongside Mr Robuchon, my mentor

Where did your career begin? In Japan

What drove your passion for food? At the beginning it was more driven by my wish to buy a motorbike so I started doing some extra shifts in a kitchen in Tokyo

What is your food philosophy? Simplicity, creativity and consistency

Signature dish: GHINDARA – black cod in a daikon consommé with yuzu

Career highlight: When Yoshi obtained one Michelin Star in 2010


Let’s talk about Yoshi

Most popular dish: The FOA GURA TO UNAGI (foie gras and grilled eel millefeuille)

Personal favourite: EBI SHINJO kombu consommé with shrimp ball

Must try sushi: SHAKE with caviar and gold leaf

Must try dinner choice: the Haru Menu served only for dinner is perfect to try a wide selection of our cuisine

Most decedent dessert: PAINAPPURU – white chocolate cream, pineapple chutney and shiso sorbet

What makes the Yoshi dining experience unique? Yoshi is the only Japanese restaurant in the world by Joël Robuchon which makes it unique. The chic and sobre decor designed by Didier Gomez

Talk us through the influences behind the current menu: A very well balanced taste combining Japanese and western notes.

Dress code: Casual chic

The atmosphere is all about: Intimacy, the restaurant accepts 40 guests in an atmosphere that transports you in Japan as the restaurant has a view on a Japanese inspired garden. The design by Didier Gomez is chic and sobre and the open kitchen and sushi bar that ensure a culinary show

On working with Christophe Cussac and Joel Robuchon: It is such an honor for me to be working with Chef Cussac and Mr Robuchon. I still learn everyday working beside them.


Takéo Yamazaki with Joel Robuchon