Langoustine with Yuzu and Transparent Soy on King Scallop ”Coquille” with Fresh Wasabi, shiso and White Kombu

This dish is all about balance: umami, freshness and a subtle sharpness that reinforce each other without being overpowering. Langoustine and king prawns form the basis for this. Two products with a natural sweetness, soft texture and understated flavor, leaving room for the other components (yuzu, wasabi and shiso) to speak, without anything being drowned out.

Fresh yuzu, from our own greenhouse, brings that freshness and an intense aroma. It has a complex citrus profile, somewhere between tangerine, grapefruit and lemon, with a slight bitterness in the zest. It is precisely this layering that makes yuzu so beautiful with raw langoustine: it lifts the whole without compromising its delicate character. Out of season 100% pure pre-pressed yuzu juice or juice made from yuzu powder an excellent alternative, although you miss the edge of zest.

The role of wasabi is not in pure sharpness here, but in earthy freshness. Instead of grating it fresh alongside the dish, it is processed into an oil. Just grated wasabi first produces a brief, aromatic heat that quickly turns into a mild, slightly sweet aftertaste. After about fifteen minutes, that fresh, recognizable taste of wasabi remains above all. In a slightly fattier preparation like this, the spiciness becomes milder, while the flavor lingers longer and rounder.

Transparent soy sauce brings everything together as a seasoning without visually taking over. Where classic soy sauce darkens the dish, this variant adds depth and umami, but keeps the whole thing light and elegant. Exactly what you want with a langoustine tartare. At the same time, the subtle notes of yuzu, wasabi and the langoustine itself stand out nicely.

Underneath is the deep umami of white shiroita kombu. This kombu, known from the battera sushi from Osaka, acts like a silent force: it deepens and softens without being prominent itself. It stretches, as it were, the umami of the langoustine and rounds everything out. Deep-frying the kombu also creates an airy, crunchy contrast in texture.

Green shiso is finally the aromatic link. Fresh green, slightly spicy and uplifting, with notes of basil, mint and a hint of anise. It connects the other flavors, really bringing the dish together as a whole.