The stars have aligned at Michelin-starred Pavyllon London by Yannick Alléno this April with a special two-day pop-up from L’Abysse - Paris’ famed two-Michelin-starred sushi counter – at Four Seasons Hotel London at Park Lane. On Friday, April 26 and Saturday, April 27, 2024, Chef Yannick Alléno – who founded L’Abysse – has invited his esteemed Paris establishment and master sushi chef Yasunari Okazaki to his London restaurant for a one-of-a-kind omakase dining experience.
The intimate sushi experience will take place at the eight-seater bar counter in Pavyllon London’s chic private dining room. Mirroring traditional sushi counters in Japan, guests can observe the culinary precision, skill and theatre of the masterful chef, while enjoying some of the finest sushi in the world through the Japanese tradition of omakase, which translates to “I’ll leave it up to you.”
After a welcome aperitif in the beautiful Pavyllon London lounge, the multi-course omakase experience follows. It features signature L’Abysse dishes such as panko-crusted sea urchin with grapefruit, French sake kasu scallops tartare, expertly hand-shaped nigiri, and fire-grilled langoustines with crispy seaweed. Each dish is a testament to Chef Yasunari’s dedication to quality, flavour, and creativity.
Having met during one of Chef Yannick Alléno’s more than 40 trips to Japan, Alléno and Okazaki discovered a shared passion for the intricate mastery of exceptional sushi and together embarked on bringing this impressive Japanese sushi expertise to France. In 2018, Okazaki moved to France to lead Chef Yannick’s opening of L’Abysse in Pavillon Ledoyen (now the most Michelin star-rated independent establishment in the world) –oj combining the expert sushi master with Alléno’s pioneering sauces and extractions for a showstopping umami effect – and by 2020, L’Abysse had been awarded two Michelin stars.
Born in Tokyo, Chef Yasunari Okazaki followed in the steps of his father (also a sushi chef) and, from age 18, honed his craft in Japan, learning the techniques of Kaiseki, the Japanese cuisine, along with the essential concepts of commitment, dedication to the task and perfection of technique. During his career in Japan, he met Chef Yannick Alléno, and after a brief visit to France at the beginning of 2017, at the age of 40, he moved to France and began his Parisian story, taking on L’Abysse in Pavilion Ledoyen in 2018. By 2020, the restaurant had been awarded two Michelin stars under his leadership.
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