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Royal Cervette with Avocado & Wasabi Tartar Sauce

Ebi to Abokado no Wasabi Tarutaru

recipe image This elegant starter combines the sharp heat of wasabi and cayenne pepper with the creaminess of avocado and mayonnaise.
  • 1 royal crevette (Tiger prawn), boiled
  • 1/16th avocado
  • 7g mayonnaise
  • 2g wasabi
  • 2-3 drops soy sauce
  • A pinch of cayenne pepper
  • 1 thin slice of raw daikon
  1. Cut up the royal crevette and avocado into small cubes, retaining the head for decoration.
  2. Mix all the ingredients together
  3. Place on top of the sliced daikon
Additional Tips

Recipe by Yuya Kikuchi, Mitsukoshi Head Chef

Mitsukoshi Restaurant

Yuya Kikuchi is currently Head Chef at the renowned Mitsukoshi Restaurant in London.
He was born in Zama City, in Kanagawa Prefecture. He graduated from the prestigious Machida College of Culinary Art in Tokyo, and whilst still a student he began working with traditional Japanese food at Harukoma, a restaurant in his home city.
After graduating, Yuya worked in a selection of the world’s top Japanese restaurants, including Tagawa (Brussels, Belgium), Hotel New Hankyu (Kochi, Japan), Kamogawa (Sydney, Australia), and Suginome (Sapporo, Japan). He then moved to London, where he has been working for Mitsukoshi Restaurant since December 2008.


This department store-owned restaurant boasts a reasonably priced set lunch menu and a varied evening menu of a la carte dishes, all in a relaxed setting. There is a well reputed sushi counter, and Western and Japanese style private rooms. The seasonal party dishes, shabu-shabu and sukiyaki are particularly recommended.

ADDRESS : 14-20 Lower Regent St. Piccadilly, London SW1Y 4PH
TEL : 020-7930-0317
FAX : 020-7839-3299
E-MAIL : This e-mail address is being protected from spambots. You need JavaScript enabled to view it
TUBE : Piccadilly Circus
OPEN : Mon-Sun: 12:00-14:00, 14:00-17:00(Tea), 18:00-22:00
SPECIALITY : Sushi, Shabu-shabu, Sukiyaki

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