The Mr. Nakamoto Restaurant at the Mondrian Cannes offers creative cuisine with Asian and French influences, crafted by Chef Pierrick Cizeron. Set in an elegant sea-facing setting, it invites you to a culinary journey blending refinement, quality products, and surprising flavors.
Once, La Croisette “crouseto” referred to a small cross at the Cape of Cannes serving as a landmark for sailors and fishermen. Today, La Croisette is synonymous with a prestigious promenade adorned with hotels, restaurants, and luxury boutiques, causing us to lose our way!
On this legendary boulevard, the 5-star Mondrian hotel stands out as an exceptional venue. Heir to the famous Grand Hotel – the first palace in Cannes inaugurated in 1863 – it continues the spirit of a landmark place, once favored by aristocracy! Its 4,000 square meter garden, adorned with century-old palm trees, offers a unique natural haven of peace facing the Big Blue.
Its 74 rooms and suites, combining refinement and high-end comfort, create a family-friendly spirit away from the hustle and bustle of Cannes! Its decor intrigues the eye with blue, turquoise, and golden tones, and with the elegance of contemporary furniture and noble materials. Even more, its “Mr. Nakamoto” Table offers a culinary experience with Asian influences imagined and orchestrated by executive chef Pierrick Cizeron!
An exemplary journey that makes chopsticks fall! Passionate about cooking since childhood, Pierrick Cizeron trained at the Institut Paul Bocuse and completed his first apprenticeship with Alain Bleton (Métropole Monte-Carlo). With an adventurous spirit and a thirst for knowledge, he worked at Méridien Dubai alongside Michel Rostang**, and participated in the opening of restaurants with diverse culinary identities (steakhouse, Spanish, Asian, gastronomic…). With this success, he was promoted to executive chef of the complex’s restaurants! Cannes calls from afar… and he becomes executive chef at Barrière Majestic and Gray d’Albion, collaborating with Pierre Gagnaire***.
Armed with international and Mediterranean experiences, he ambitiously joins the Mondrian and the “Mr. Nakamoto” adventure!
The Mr. Nakamoto Restaurant offers epicureans in search of an Asian journey a modern cuisine with Thai, Korean, Vietnamese, and Japanese flavors. Rich with his past discoveries, the chef passionately showcases a creative gastronomy where contemporary techniques and Asian and French traditions meet to awaken the senses!
On the menu? A sushi bar with sashimi, maki, nigiri, and bento.
For starters? Wagyu beef tataki with wasabi, wasabi shrimp tempura, miso eggplant…
For the main course? Sichuan octopus, satay lamb, beef confit bao…
For dessert? ice cream-filled mochi, mango coconut milk tapioca…
Added to this feast of flavors are homemade cocktails and a wine list with over 500 references!
What did I like?
- The chef’s art of enhancing every product to create a dish of Asian inspiration… his passion, his ongoing quest for excellence, and his past experiences are revealed in each of his dishes,
- The quality and freshness of the products, a guarantee of demanding and seasonal cuisine,
- The promise of culinary escape from Mr. Nakamoto with varied, carefully presented dishes, rich in flavors, some with addictive umami taste – dashi broth, miso black cod, matcha millefeuille –,
- The creative desserts, as delicious as they are colorful,
- The attentive and smiling service in a peaceful, elegant, and family-friendly setting, conducive to relaxation and discovery.
Apart with Chef Pierrick Cizeron
Tell us about your culinary approach in your restaurant…
The quality and respect for products are paramount to me. I source from suppliers with great expertise: local fishing, Heritage meat, and passionate small producers… along with me, there are field men with rigorous sourcing. I seek to surprise, awaken curiosity, to introduce new flavors through the use of spices, new ingredients, or original pairings – such as the wasabi strawberry fried shrimp… Inviting the gourmet to culinary choices they might not have imagined! Our dishes are twisted: either we start with a typically French dish into which we add Asian touches or we start from an Asian dish that we will “Frenchify.” A cuisine made by a passionate golden brigade to whom I give my full trust.
Any projects?
As the end of the summer season approaches, the crowd at our private beach, Hyde Beach, becomes milder. Mr. Nakamoto reopens at noon in addition to the evening, where we offer lunch menus and takeaway bentos… The return of the Sunday brunch with buffet, live music, and children’s games… a true success! Also, we organize Wine Masterclasses to awaken the senses through food and wine pairings… for a great Afterwork!
Alain Bleton, Michel Rostang**, Pierre Gagnaire***… are great chefs of French gastronomy… What have you learned from them?
These three great chefs share the same quality: humanity. I grew up and worked in an atmosphere of trust, positivity, kindness, and sharing… which comforted me in my conviction to become a chef from a very young age. They taught me the taste for creativity in recipes: everything is possible, nothing is set in stone, and challenge the culinary codes! Our Mr. Nakamoto restaurant extends my experiences, and I hope to showcase them in each of my dishes!
Address: 45 Boulevard de la Croisette, 06400 Cannes
Phone: 04 93 38 15 45.
