i. Biography
The Path
Sushi work, in Yasunari Okazaki’s case, is built from restraint, precision, instinct, and timing. Across those settings, the craft stays consistent. The measure is in the smallest gestures, and the standard is whether they hold. Japan’s Kaiseki tradition formed the earliest frame of that discipline. Yasunari Okazaki began as chef at Kaiseki restaurant in Japan, then continued as chef at Kaiseki restaurant with Chef Jun Goto. The point is not display; it is control of detail. That control carried into different registers through a grand hotel and a Kappo sushi restaurant. Yasunari Okazaki then worked as chef at Kaiseki restaurant in a grand hotel and as chef at Kappo sushi restaurant. Both depend on the same habits: knife work, preparation, temperature, texture, and timing kept in balance. Ginza adds a stricter test. As sushi chef at Restaurant in Ginza, Tokyo (2016–2017), Yasunari Okazaki worked in a district where refinement is part of the daily standard. In 2024–2025, Yasunari Okazaki became chef at L’Abysse Monte-Carlo in Monaco. From 2027, he became chef at Future omakase restaurant at Mauro Colagreco's hotel in Menton, France. The present roles sit in that same line of work. Yasunari is chef of L’Abysse, Pavillon Ledoyen (since 2018) and chef of Kaiseki Morimoto (since 2025). The continuity across Japan, Paris, Monaco, and Menton is not decorative. It is the record of a chef whose work travels by means of method.
The Work Today
Sushi is the clearest statement of Yasunari Okazaki’s practice. It asks for careful selection, exact preparation, and balance that does not need to announce itself. The craft depends on timing and texture, and on a chef who can make very little carry the weight of the room. In Yasunari Okazaki’s work, that discipline is the point. The same specialty runs through the listed posts: Kaiseki restaurant in Japan, Restaurant in Ginza, Tokyo (2016–2017), L’Abysse Monte-Carlo in Monaco (2024–2025), and Future omakase restaurant at Mauro Colagreco's hotel in Menton, France (from 2027), alongside his current roles at L’Abysse, Pavillon Ledoyen (since 2018) and Kaiseki Morimoto (since 2025). The through line is consistency under different roofs.
Profile updated July 2026
FAQ
Asked of Yasunari
Where did Yasunari Okazaki work before?
Yasunari Okazaki's earlier career included Kaiseki restaurant in Japan, Kaiseki restaurant with Chef Jun Goto, and Kaiseki restaurant in a grand hotel.
What recognition has Yasunari Okazaki received?
Two Michelin stars (2025).
