Chef Takeo Yamazaki has made YOSHI one of Monaco’s premiere dining establishments by pushing aside restaurants like Nobu, with his innovative approach to Japanese Cuisine. Yoshi’s selections of maki, nigiri, sashimi, and classic hot dishes bridge the gap between eastern and western flavors. The fruits of these efforts have resulted in YOSHI becoming the only Michelin Star Japanese restaurant in the region since 2010.
Located within the Hotel Metropole Monte Carlo, Yoshi’s exceptional cusine is complimented by a fine drink selection and a sober atmosphere. A menu of sakes and green teas were hand selected by the sommelier. YOSHI’s elegant dining room was designed by Didier Gomez and the menu of fresh local produce is served alongside a view of a Japanese-inspired garden.
To learn more about Yoshi, we spoke with Chef Takeo on how YOSHI continues to wow their loyal following of patrons.
What is the inspiration behind YOSHI?
“My inspiration comes from my mentor Joël Robuchon who was in love with Japanese culture and gastronomy. We realised at the time that there was no great Japanese restaurant in the Côte d’Azur and we started to work on the concept of Yoshi.“
How do you balance traditional dishes while incorporating modern techniques?
“My passion is blending traditional Japanese dishes with French delicacies. For example, adding Foie gras or caviar to an otherwise typical Japanese dish. You can use the Tataki, Agemono and tempura techniques and incorporate products that are European and make it a great plate.“
“So, I would say I use traditional techniques but with products that are not usually included in Japanese gastronomy. A great example of this is our wasabi puree which is a side dish that really pleases our guests. It’s interesting to integrate a very traditional Japanese product into a very popular dish like mashed potatoes.”
What elements do you believe set Yoshi apart from all of the other Japanese restaurants on the Riviera?
“YOSHI has an amazing design with a Japanese style garden so it sets the tone when you enter. It is as if you were in Japan. YOSHI is also an intimate restaurant, which allows us to cater to our guests in a very personalized way. We are the only Japanese restaurant on the French Riviera to have been awarded a Michelin star since 2010 and this star still shines since we obtained it.“
What is the greatest challenge to maintaining a menu that appeals to both Western and Eastern palates?
“It is challenging; however, when we opened YOSHI, it was more of a challenge. Nowadays our clientele is well travelled and their palates have adapted to Japanese cuisine. They would be keener now to taste a traditional dish without having to adapt it to western palates. However sour flavors and gelatinous textures are still difficult for most Europeans.“
Have you always had a passion for European and Japanese flavours?
“Yes, because I love to travel and find my inspirations through these moments where I go taste different restaurants around the world. It’s funny to see now that it’s common that Western dishes are reinvented into Japanese styles where Japanese ingredients get new foreign treatments and foreign ingredients get Japanese treatments, respectively.”
In a previous interview, you stated that if you were not a chef, then you would be an interior designer. With this in mind, how do you believe Yoshi’s remarkable design contributes to the overall dining experience?
“Yoshi is an experience and the design by Didier Gomez plays a big role in the contribution of our overall reputation. Visual presentation is an absolutely essential ingredient – it’s as much a part of the dining experience as the actual taste of the food.”
Images courtesy of Hotel Metropole
