French interior architect Didier Gomez has created a warm and slick décor which gracefully combines the Japanese influences and the elegance of the Hotel Métropole Monte-Carlo. Mr. Gomez has used light tones such as ivory, yellow and pale green and noble materials including ebony wood, stone and silk, resulting in a serene and delicate atmosphere, in harmony with Joël Robuchon’s cuisine.
The menu includes a Selection of Sushi, Sashimi and Maki as well as à la carte dishes such as Ebi No Soup (langoustine with Kombu consommé) and Zeitaku Wakame (seafood in jelly), accompanied by a selection of sakés, Japanese green teas and international wines carefully selected by the Japanese Sommelière, Miss Norié Harada. «Guests can come to YOSHI out of curiosity, they can be seduced by the quality and everyboby can meet there for pleasure !» comments Joël Robuchon who has also wanted to create a space dedicated to a sushi bar around which a total of 4 guests can lunch and dine.
Yoshi 