LA CREVETTE “BOTAN-EBI” by Kenichiro Sekiya

Recette La Crevette du chef Kenichiro Sekiya

HomeOur recipesLA CREVETTE « BOTAN-EBI » by Kenichiro Sekiya

  • Icône représentant le temps de préparation de la recette Difficulties Difficult

Preparation

  1. "BOTAN-EBI" SHRIMP TARTARE

    1. Remove the shells and devein the shrimp, then eut them into 1 cm pieces.
    2. Cook the shrimp roe, breaking it apart into loose pieces.
    3. ln a bowl, mix the shrimp, roe, fromage blanc, olive oil, and Espelette pepper. Adjust the taste with sait.
  2. GUACAMOLE

    1. Mash the avocado in a bowl until smooth, leaving some small chunks.
    2. Finely chop the anion and jalapeno, and mix it into tthe mashed avocado.
    3. Add lime juice and Jalapeno Tabasco to taste.
    4. Place the shrimp tartare in a mold, then add and smooth over the guacamole.
  3. SAUCE

    1. Boil the cilantro, then blend it into a sauce using a mixer.
    2. Add sait to fromage blanc to create a second sauce.
  4. ASSEMBLY PROCEDURE

    1. Cook the brick pastry sheet
    2. Place the molded tartare on the baked brick pastry.
    3. Finish it with poppy seeds, ciboulette, espelette, lime zest and juice.
    4. Place the sauces on the plate and decorate the tartare with remaining ingredients.
Photo of Kenichiro Sekiya

After moving to France in 2002, Kenichiro trained under Mr. Robuchon at L’Atelier de Joël Robuchon in Paris, becoming sous chef at the age of 26 upon Mr. Robuchon’s recommendation.
Returning to Japan in 2010 as chef at L’Atelier de Joël Robuchon in Roppongi, Tokyo, he achieved a historie milestone in 2018 by becoming the first Japanese chef in 34 years to win the prestigious 52nd Le Taittinger Prix Culinaire International.
ln 2023, as the executive chef of the three-Michelin-starred Gastronomy Joël Robuchon, he made history once more by becoming the first Japanese chef to be awarded the prestigious Meilleur Ouvrier de France (MOF) in the culinary category.
Kenichiro’s refined creation showcases the delicate sweetness of botan shrimp, enhanced by creamy Isigny Sainte-Mère Fromage Blanc, a touch of Espelette pepper, and vibrant guacamole. The meticulous plating reflects the precision and elegance of an MOF chef, with every element thoughtfully crafted to highlight culinary artistry at its finest.