L'Abysse Paris - Yannick Alléno

A tasting menu designed as a lighter version of the full menu. It includes savory starters, artistically presented tuna sashimi, and desserts (amamis). A refined introduction to kaiseki cuisine.

The grand tasting menu 'Omakase' offering a complete experience. It features a variety of dishes from shellfish to nigiris (sushi), including hot dishes like langoustine, finishing with creative desserts with marine and vegetable flavors.

A hand-rolled sushi cone with a crispy nori seaweed sheet. Topping choice between wood-fired cooked langoustine or raw fatty tuna with shiso herb. Best enjoyed immediately to maintain crispiness.

A luxurious dish combining oscietra caviar (20g) with buttermilk-smoked spinach. A rich and creamy land-sea combination.

Assortment of freshly sliced raw fish, served without rice. Highlights the pure quality and texture of the fish.

Sea bass sushi prepared using the Ike-Jime method, which preserves the quality of the flesh and develops umami. White, firm, and delicate flesh.

Cuttlefish sushi (cephalopod mollusk). Firm and slightly crunchy texture, mild and creamy taste.

Yellowtail (Hamachi) sushi, a fish with rosy white flesh, rich and buttery with a melt-in-your-mouth texture.

Mackerel sushi, often marinated in vinegar to balance its rich, fatty taste. Pronounced flavor and firm texture.

Red tuna sushi (Akami), the lean part of the tuna. Deep red color, ferrous and clean flavor, firm texture.

Medium fatty tuna sushi (Chutoro). Perfect balance between melt-in-your-mouth fat and flavorful red flesh.

Fatty tuna sushi (Otoro), the most prized and fatty part of the tuna. Extremely melt-in-your-mouth texture, rich and intense.

Royal sea bream sushi. Translucent white flesh, delicate and slightly sweet taste with a pleasant texture.

Red mullet sushi, a fish with a distinct red skin. Flavorful flesh with a characteristic marine taste.

Sushi topped with smoked pike roe. Small crunchy pearls with a unique smoky and salty flavor.

Raw Wagyu beef sushi, finely cut into tartare. Intensely marbled, rich, and melt-in-your-mouth flesh.

Sushi topped with caviar. Delivers an iodized and luxurious explosion in the mouth.