Monaco: SEN, the Japanese speakeasy at Le Méridien Beach Plaza

In brief

The culinary scene of the Mediterranean basin is enriched by an exceptional address in the heart of the Principality of Monaco. The opening of the haute couture Japanese restaurant SEN is part of a commitment to culinary excellence and bespoke hospitality, meeting the demands of an international clientele passionate about Japanese fine dining.

• Opening of the gourmet Japanese restaurant SEN within the hotel Le Méridien Beach Plaza in Monaco.
• Project designed by the Kodera family, Official Supplier to the Prince’s Palace, with chef Hiroki Hiyama.
• Interior design by ARCHIEE Studio in a confidential speakeasy spirit.
• Culinary offering available à la carte and via a signature Omakase menu focused on seasonal produce.

Interior design by ARCHIEE Studio in a speakeasy spirit

The establishment’s aesthetic is based on a contemporary reinterpretation of traditional Japanese architectural codes. The spatial design honours noble materials, advanced acoustic work and an enveloping play of shadow, creating a cosy haven of peace in the heart of the bustling Monegasque life.

• Interior design by ARCHIEE Studio in a confidential speakeasy spirit.
• Culinary offering available à la carte and via a signature Omakase menu focused on seasonal produce.

In Monaco, the culinary offering is enriched by a dedicated new confidential table

A new confidential table in Monaco

In Monaco, the culinary offering is enriched by a new confidential table dedicated to Japanese fine dining. Opening in spring 2026 within the hotel Le Méridien Beach Plaza, the restaurant SEN Monaco offers an exacting immersion into Japanese culinary art. Conceived as a cosy speakeasy, this discreet establishment was designed by the Kodera family, a benchmark of the Monegasque gastronomic scene and Official Supplier to the Prince’s Palace, with the ambition of combining Japanese precision and an exclusive setting.

The Principality of Monaco has established itself over several decades as one of the world’s crossroads of fine dining. In this context, where the greatest names in international gastronomy rub shoulders, the arrival of a leading new Japanese table meets a growing quest for authenticity and purity of taste. The establishment of SEN in the Larvotto district brings an additional dimension to the coast’s hotel and dining offering. By partnering with the Kodera family, whose expertise benefits from the prestigious title of Official Supplier to the Prince’s Palace, the restaurant immediately aligns itself with a tradition of rigour, prestige and absolute respect for the highest standards of international luxury.

A cosy setting designed as a speakeasy

The speakeasy concept, born during the Prohibition era before being reinvented by contemporary metropolises like Tokyo, London or New York, finds a unique expression here. The private entrance and the discretion of the spaces shield guests from outside eyes. This secret environment fosters a total disconnection, essential for fully absorbing the sensory experience offered by the chef and his team.

A speakeasy setting by ARCHIEE Studio

The architectural design of the venue was entrusted to ARCHIEE Studio, under the direction of architects Yusuke Kinoshita and Matthew Nowicki. The duo imagined a scenography based on a precise interplay of shadow and light. The layout favours sound-absorbing acoustic woods to preserve the intimacy of conversations, complemented by sleek, custom-made furniture and touches of Terra Red mosaic. The controlled lighting highlights the work of the chefs at the counter, turning sushi preparation into a meticulous and silent demonstration.

ARCHIEE Studio has distinguished itself by its ability to merge Japanese aesthetic sobriety and Western modernity. For the restaurant SEN Monaco, Yusuke Kinoshita and Matthew Nowicki explored the traditional concept of enhancing shadow. The walls, clad in wood specially selected for its sound-absorbing properties, guarantee a cosy atmosphere where background noise fades away in favour of whispers and the subtle sizzle of cooking. The choice of Terra Red mosaic brings a discreet visual warmth, recalling terracotta tones and creating a harmonious contrast with the dark, natural hues of the furniture. Every seat, table and corner of the counter has been custom-crafted to fit the morphology of visitors and maximise their comfort during the meal.

The culinary standards of chef Hiroki Hiyama

At the heart of this architecture, conceived as a sanctuary, the cuisine of chef Hiroki Hiyama flourishes with rigour. The complementarity between the spatial layout and the culinary offering creates a coherent whole, where the sobriety of the decor leaves full room for the revelation of flavours and the sublimation of raw ingredients.

Hiroki Hiyama, executive chef at the helm

In the kitchen, the menu is orchestrated by chef Hiroki Hiyama. Trained in Tokyo and enriched by experiences in Kyoto, Italy and London, the chef offers a gastronomy based on respect for seasonality and mastery of technique. The menu brings together elaborate offerings ranging from seared Wagyu shabu-shabu style to fried Mediterranean red mullet. The selection also includes tuna or white fish tartares, a lobster salad, chawanmushi, as well as miso soups with lobster or aosa seaweed. For dessert, the establishment offers a baba with ten-year-aged mirin, daifuku and citrus sorbets.

Chef Hiroki Hiyama’s professional background reflects a constant search for balance between fundamental tradition and openness to the world. His initial apprenticeship in the Japanese capital instilled in him the precise rigour of cutting and the perfect mastery of fish maturation. His time in Kyoto allowed him to assimilate the ancestral principles of kaiseki cuisine, where absolute respect for micro-seasons dictates the choice of produce. His subsequent stays in Italy and the United Kingdom sharpened his eye for European produce, enabling him to brilliantly integrate Mediterranean red mullet with Japanese frying techniques. Hot preparations, such as chawanmushi (traditional savoury steamed custard) or miso soups infused with lobster and aosa seaweed, demonstrate a deep mastery of umami, the fifth essential flavour of Japanese cuisine. The sweet section extends this philosophy by marrying fine European pastry with traditional Japanese condiments, as demonstrated by the baba reinterpreted with the sweet and complex notes of a mirin aged for a decade.

The purity of a bespoke Omakase journey

For discerning connoisseurs, the most accomplished form of Japanese gastronomy remains Omakase. This tasting ritual places the maître d’ and the chef at the centre of a silent dialogue with the guest, guided by the day’s catch and the absolute freshness of the products available that very day.

Omakase, the ultimate Japanese gastronomy experience

The culinary experience reaches its peak through the Omakase menu offered at the counter. This option gives the chef carte blanche to compose a tasting sequence paced by the day’s arrivals. Each ingredient is prepared with meticulous precision to preserve the purity of raw flavours. Clean cuts and measured seasonings follow a structured progression, privileging depth of flavour over technical demonstration.

Sitting at the counter for an Omakase menu at SEN is like witnessing a ballet of age-old gestures. As the word Omakase literally means “I leave it to you”, the customer places blind trust in chef Hiroki Hiyama. The latter selects the noble cuts of fish, adjusts the temperature of the sushi rice (shari) to the exact degree and applies specific seasonings (aged soy sauce, fresh wasabi grated on sharkskin, yuzu juice). The order of the pieces follows a strict taste logic: from white fish of subtle delicacy to fattier, richer cuts of tuna, interspersed with hot sequences and clarified broths to cleanse the palate.

The delicate art of omotenashi in the dining room

The establishment’s service is based on the precepts of omotenashi, the Japanese tradition of attentive and measured hospitality. Every detail in the dining room is expressed through codified gestures and a discreet presence alongside guests. From the initial greeting to the selection of specific chopsticks reserved for the Omakase menu, the meal unfolds at a carefully studied pace to foster the serenity of the guests.

Omotenashi transcends simple classic hotel service to become a true philosophy of anticipation. In the dining room, the staff perceive the invisible expectations of the guests without ever imposing themselves. The attention to detail can be seen in the placement of the artisanal tableware, the tailored pace between each course and the presentation of high-precision chopsticks crafted from precious wood. This comprehensive care creates a protective cocoon where time seems suspended, far from the frantic pace outside.

The alliance between luxury hospitality and culinary tradition

The integration of a gourmet Japanese restaurant within a prestigious hotel resort reflects the changing expectations of luxury clientele in Monaco. Le Méridien Beach Plaza, renowned for its strategic beachfront location and private beach, thus strengthens its position as a global dining destination. By offering distinct yet complementary culinary worlds, the hotel ensures it meets the diverse desires of both its residential and external clientele.

The presence of the Kodera family provides an additional guarantee of local roots and authenticity. As Official Supplier to the Prince’s Palace, the family house enjoys an unblemished reputation built on a rigorous selection of products and an uncompromising mastery of the precepts of Japanese cuisine. This strategic partnership between a major hotel player and a family safeguarding Eastern culinary heritage illustrates the vitality of the luxury dining sector on the Côte d’Azur.

A new culinary pillar in the Principality

With the establishment of the restaurant SEN, Le Méridien Beach Plaza expands its dining offering, which already includes the Muse and Café Lacoste brands. The hotel establishment thus strengthens its gastronomic positioning in the Principality, drawing on its direct access to its private beach. Statements from stakeholders confirm this direction: “Monaco is our home. With SEN, we have imagined a faithful and contemporary Japan guided by omotenashi,” highlights Aya Kodera, co-founder. Vincent Clinckemaillie, General Manager of the hotel, recalls the ambition “to offer rare experiences that match the expectations of a local and international clientele.”

Key facts about the restaurant SEN Monaco

• Address: Le Méridien Beach Plaza, Monaco
• Executive chef: Hiroki Hiyama

• Founders: Kodera family

• Architecture: ARCHIEE Studio (Yusuke Kinoshita & Matthew Nowicki)

• Service: Tuesday to Saturday, lunch (12pm-3pm) and dinner (7pm-11pm)
• Pricing: Lunch menu at €48 per person; starters from €16, mains from €18, nigiri and sashimi from €16 (for 2 pieces)