Royal Cervette with Avocado & Wasabi Tartar Sauce
Ebi to Abokado no Wasabi Tarutaru
- Cut up the royal crevette and avocado into small cubes, retaining the head for decoration.
- Mix all the ingredients together
- Place on top of the sliced daikon
Recipe by Yuya Kikuchi, Mitsukoshi Head Chef
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|
|TUBE :||Piccadilly Circus|
|OPEN :||Mon-Sun: 12:00-14:00, 14:00-17:00(Tea), 18:00-22:00|
|SPECIALITY :||Sushi, Shabu-shabu, Sukiyaki|