Sebastian Comerso, Executive Chef of The Aubrey
Sebastian Comerso, Group Executive Chef at Maximal Concepts, splits his time between Hong Kong and London, crafting menus that deliver a refined take on the Izakaya experience, thoughtfully adapted for each city. Originally from Argentina, Sebastian discovered his passion for cooking early on, eventually training at two of Spain’s most acclaimed restaurants — Mugaritz and El Celler de Can Roca. He later spent several years in New Zealand, sharpening his skills at the celebrated Cable Bay Vineyard and the Lombardi restaurant at the St Moritz Hotel.
Today, as Executive Chef at Maximal Concepts, Sebastian plays a key role in bringing the essence of The Aubrey Hong Kong to its sister location at Mandarin Oriental Hyde Park in London, combining precise Japanese culinary techniques with a deep commitment to sustainable restaurant operations.
CHEF’S NOTES:
“This has become a signature special at The Aubrey and something that reflects our dedication to delivering an elevated Izakaya experience. The caviar topping is optional, but for me, it really makes the dish and balances out the yuzu honey gel with a salty, umami finish.”
Serves 1
For the Yuzu Honey
Ingredients
- 100g water
- 50g yuzu juice
- 80g amazu
- 30g honey
- 3g yuzu kosho
- 20g agar agar
- yuzu zest, to taste
- 30g mirin
Method
- In a saucepan, combine all ingredients except the agar agar and bring the mixture to a boil.
- Once boiling, add the agar agar and stir well.
- Allow the mixture to cool, stirring occasionally, until it has reached a gelatinous texture.
- Blend to obtain a gel and transfer it to a piping bag.
- Set aside for later use.
For the Shokupan, Nori & Cucumber
Ingredients
- 1 cucumber
- 1 slice of black shokupan (or regular shokupan, which you can buy from a shop)
- 1 sheet of nori
Method
- Peel the cucumber and remove the seeds. Dice into 5mm cubes and set aside for later use.
- Dice the black shokupan into 5mm cubes and place in a dehydrator until crispy (you can also do this in an oven at home on a low heat). Set aside for later use.
- Cut the nori into 15 evenly sized small pieces. Keep in a hotbox until needed.
For the Scallop Tartare
Ingredients
- 2 scallops (white part/abductor muscle only, keep coral for another preparation)
- small amount of salt
- 1 piece of kombu (for curing)
Method
- Lightly cure the scallops by sprinkling them with salt and covering them with kombu.
- Leave for 2 hours in the fridge to remove moisture and enhance flavour.
- Set up a pot with water and salt, and bring it to a boil.
- Blanch the scallops for 10 seconds and then cool them in ice water.
- Take the scallops out of the ice water and dry them.
- Lightly sear (aburi) the edge of the scallops, then dice into very small brunoise.
To Assemble
Ingredients
- 6g blanched and cooled scallop
- 2g aburi-edged scallop (lightly seared)
- 10g yuzu honey
- 10g cucumber
- 10g black shokupan
- 10g caviar
- 2 stems of Hanaho flower/shiso flower
- 1 gold leaf
- 20g of any kaiso/seaweed (this will be just for decoration and to support the caviar tin)
Method
- In a deep dish, place the crushed ice and add a little salt to prevent it from melting too quickly. Keep it in the freezer while you finish the dish.
- Put the diced scallops in a bowl with the cucumber, crispy shokupan and add a few dots of yuzu honey gel. Mix to incorporate all flavours.
- Using the empty caviar tin, place the mixture inside and gently press it to the bottom of the tin so that it’s completely level.
- Cover half of the tin with caviar and flecks of gold leaf.
- Cover the other half with edible flowers with a few dots of yuzu gel.
- Use a scallop shell as a lid.
- Garnish with nori kaiso (mixed seaweed), Hanaho (edible flowers), and a touch of gold leaf.
- Serve the tin on crushed ice for an elegant presentation.
Recipe courtesy of Sebastian Comerso, Executive Chef at The Aubrey
The Aubrey London
Mandarin Oriental Hyde Park
66 Knightsbridge
London SW1X 7LA
United Kingdom
Web: theaubreycollection.com/london
Restaurant Bookings: sevenrooms.com
Tel: +44 (0)20 7201 3899
Instagram: @theaubreylondon
Facebook: @theaubrey_london