SEN – a new Japanese gem at the heart of Le Méridien Beach Plaza

When Tokyo meets Monaco: The creation of an exceptional Japanese gem.

The Kodera family unveils Sen in Monaco.

In Monaco, certain establishments are whispered about rather than openly revealed. For years, the Kodera family has been shaping the Principality’s gastronomic scene with a standard of excellence that has become their hallmark. In March 2026, they will unveil Sen within the Le Méridien Beach Plaza Hotel: a Japanese fine-dining restaurant conceived as a speakeasy, a discreet, almost secret venue, reserved for those seeking a rare experience.

As an official supplier to the Princely Family of Monaco, the Kodera family pays homage to Japan with Sen, a world of light and shadow. Under the culinary direction of Tokyo-based chef Hiroki Hiyama, the restaurant celebrates Japanese tradition in its most essential form: the excellence of the ingredients, the precision of the technique, the seasons as a guiding thread, and a refined aesthetic where every detail counts. To this cuisine is added omotenashi: sincere, almost choreographed hospitality, made up of precise gestures and subtle attentions, where the dining experience is an intimate and immersive interlude.

Monegasque heritage & Japanese vision

Run by the Kodera family, Sen continues a family history shaped by high standards, consistency and the art of hospitality.

Conceived as a Japanese speakeasy, Sen cultivates shadow as much as light. The atmosphere is hushed, almost silent. Acoustic wood absorbs whispers, Terra Red mosaic tiles punctuate the space with a subtle signature, and bespoke furniture follows the lines with restraint. Nothing is ostentatious; everything is intentional.

The service, guided by codified gestures and a precision that is almost invisible, sets a unique rhythm: that of a place where one enters as a guest and leaves as an initiate.

Architecture & design - STUDIO ARCHIEE

ARCHIEE studio conceives of space as a narrative. Drawing on archives, symbols and cultural gestures, it crafts places capable of standing the test of time: architectures where one feels as much as one observes, where materials, light and rhythm evoke emotion.

For Sen at Le Méridien Beach Plaza, ARCHIEE has created a setting of understated elegance. The journey is deliberately subtle, like a transition to another world. The spirit of the Japanese speakeasy is expressed here through controlled lighting, rich textures, acoustics designed for whispered conversation, and a composition that reveals itself gradually. The art of sushi becomes a silent spectacle here, showcased without ostentation, within a contemporary, refined and precise aesthetic.

A project led by architects Yusuke Kinoshita and Matthew Nowicki, whose careers have taken them to Tokyo, Melbourne, Mendrisio and Paris, fostering a sensitive, international and contemporary interpretation of the space.

Hiroki Hiyama, a Japanese chef trained in Tokyo

Trained in Tokyo and shaped by experiences in Kyoto, Italy and London, Hiroki Hiyama embodies a generation of Japanese chefs who remain true to the fundamentals whilst fostering an international dialogue. As executive chef at the Tokyo-based restaurant TOKITO, awarded a Michelin Key, he has developed a cuisine of the highest standard, guided by the seasons, the purity of the ingredients and the precision of his technique.

For Sen, he offers a gastronomic interpretation of the Japanese repertoire. The menu – nigiri, sashimi, hot dishes and OMAKASE – is structured around a simple yet radical principle: allowing the ingredient to speak for itself in its purest form. The cuts are clean, the seasoning precise to the millimetre, and the textures carefully considered in their progression. Each course is constructed with restraint, in a refined aesthetic where nothing is superfluous.

A signature cuisine, exacting and understated, aimed at those who recognise the precision of a gesture and the depth of a season.

A masterful ritual, dedicated to the guest

It all begins with restraint.
A whispered “Irasshaimase”, the oshibori presented with precision, and already the tempo is set. The service unfolds through a codified, almost silent series of movements, where nothing is left to chance and yet everything seems natural.

At Sen, the ritual is not announced; it is discovered. The choice of chopsticks, reserved for the OMAKASE experience, is not a mere detail but a sign: one of special attention, of subtle recognition, of a bond that is forged between the establishment and its guest. Here, the experience is lived through the nuances and understood without a word.

Exchanging glances

Aya Kodera, co-founder of Sen:

“Monaco is our home. Excellence is our language. With Sen, we have imagined a Japan that is both faithful to tradition and contemporary: an intimate venue, guided by omotenashi, where guests come as much for precision as for emotion.”

Vincent Clinckemaillie, General Manager of Le Méridien Beach Plaza: “Welcoming Sen to the hotel is part of our commitment to offering unique and sophisticated experiences that meet the expectations of our local and international clientele.”

Hiroki Hiyama, Head Chef of this new Japanese gem: “Japanese cuisine is a language of gestures and seasons. In Monaco, I want to convey the spirit of
Tokyo: respect for the ingredients, beauty in the details and serenity in the execution.”