The Japanese have long held a deep appreciation for shrimp in all their forms. Known as ‘ebi’, they are the key ingredient in a variety of delicious tempura, grilled, sushi, and sashimi creations that are enjoyed particularly during the spring and summer months.
Inspired by the versatile crustacean, this July Executive Chef Antony Scholtmeyer and his team at Elements restaurant combine French culinary know-how and the best seasonal shrimp Japan has to offer to create a menu of wonderfully fresh summer dishes. These include a tartare with pale pink Sakura ebi – known as the ‘spring season shrimp’ in Japan because it is only available at that time of year served with smoked potato ice cream and fresh wasabi. Another favourite for beating the summer heat is chilled ebi with potato salad, leek jelly and Bayonne ham. A watercress scented soup of ebi with sansho and smoked crème fraiche is a good opening for a dish of grilled Botan ebi, another seasonal shrimp, which is served with myoge, white wine and shallot butter. Finally, those with a hearty appetite will appreciate crispy skin Japanese sea bass accompanied by succulent shrimp poached in butter.
Delicious Japanese Ebi
Elements @ The Okura Prestige Bangkok
Every Tuesday-Saturday from July 1-29, 18:00-22:00 hrs.
Prices start from Baht 670++.
For more information please contact 02 687 9000