Rech by Alain Ducasse welcomes two-Michelin star Kei Kojima for Gala Seafood Dinners

Rech by Alain Ducasse is welcoming guest chef Kei Kojima, the acclaimed chef de cuisine at the two-Michelin star Beige Alain Ducasse Tokyo, for Gala Seafood Dinners on 5-7 June 2018.

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Rech by Alain Ducasse is welcoming guest chef Kei Kojima, the acclaimed chef de cuisine at the two-Michelin star Beige Alain Ducasse Tokyo (located on top of the Chanel Building) for Gala Seafood Dinners on 5-7 June 2018.

Experience guest chef Kei Kojima’s refined French cuisine with Japanese influences, over a specially created five-course Gala Seafood Menu with top quality Japanese & French produce (HK$1688 plus 10% service per person).

During his first Hong Kong visit, chef Kei is using the freshest seafood, imported from all parts of Japan, as well as France, combined with his French culinary mastery to create a unique dining experience.

The Gala Seafood Menu includes:

  • Delicate tomato royale, shellfish
  • Grilled Japanese aoriika, seasonal vegetables and fruit, shaved black truffle
  • Pan-seared red mullet from Japan, girolles and green asparagus, mushroom reduction
  • Poached blue lobster from France, quick-sautéed cabbage
  • Chocolate/matcha tea tartlet, cocoa nib crisp

As per chef Kei Kojima, “The menu is all about freshness, immediacy and the genuine taste of the produce of the season. To mark the beginning of summer, my dishes are fresh, light and simple, while infused with my interpretation of nature.”

The Amuse Bouche is an homage to Rech and its famous seafood platter, reinterpreted with the tomato, a star product in summer.

Chef Kei has chosen grilled Japanese aoriika, as this is the perfect season for this ingredient. Its meat is soft, thick and a bit sweet. He lightly cooks this; there is no need for more. He is using colourful and attractive plating for this dish with zucchini, eggplant, tomato, and “confit” peach.

Both the Japanese red mullet and French blue lobster are the most noble products of the sea. As such, the vegetables, condiments and jus do not need to show off. Chef Kei is just exalting the original flavour with his skilled cooking techniques, and dishes all prepared ‘à la minute’.

The Japanese inspired dessert is made with matcha tea, exclusively paired with chocolate from the Alain Ducasse factory in Paris. It perfectly embodies the philosophy of Beige Alain Ducasse Tokyo cuisine.

Click here for the Gala Seafood Dinner Menu.

About Kei Kojima

After beginning his career as a cook at the age of 18, Kei Kojima subsequently moved to France in 1988 and trained under internationally acclaimed chefs Michel Guérard, Alain Chapel and Pierre Gagnaire.

Chef Kei then worked together with Alain Ducasse and his right-hand man Franck Cerutti for more than 10 years at the three-Michelin star Le Louis XV Alain Ducasse in Monaco, where he served as Sous-Chef for three years.

Returning to Japan following 20 years of mastering French culinary techniques and experience at the most famous French restaurants, Kei became the executive chef at Alain Ducasse’s Bistrot Benoit in 2008.

Since April 2010, he has been the executive chef of Beige Alain Ducasse Tokyo, which is located on the top floor of the CHANEL building in Tokyo.

About Rech by Alain Ducasse

The one-Michelin star Rech by Alain Ducasse offers an authentically French seafood experience, showcasing the best seasonal fish, shellfish and oysters with the chef’s personal interpretation and contemporary French cuisine and stunning harbour views.

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