Grischa Herbig prefers to cook what he likes. Where the environment has no limit, so does his kitchen.


  • pickled plum brunoise
  • Shiso Purple
  • Rock Chives®
  • edamame beans

For the dashi:

  • 2 l of filtered water
  • 20 g kombu
  • 500 g Norway lobster carcasses
  • 20 g bonito flakes
  • 10 g ginger root
  • 1.5 g of kafir lime leaf
  • 3 g xantana
  • 20 g koji
  • 20 g ponzu

For edemame cream:

  • puree of edamame beans
  • nage
  • sugar
  • salt

For the hijike an lane algae:

  • water and soy sauce 1: 1

For the tosaka Algae red / white:

  • salt water and sake 1: 1

For the umibudo algae:

  • cold water

For the Norway lobster:

  • 500 g of sugar
  • 800 g of salt
  • sixties of 12 limes
  • sixties of 12 lemons
  • bruised mustard seed
  • crushed pepper
  • langoustines
  • lemon oil

For the black sushi rice:

  • 200 g of rice vinegar
  • 170 g of sugar
  • 60 g of salt
  • 50 g squid ink
  • 90 g of nishiki rice
  • 95 g of water

For the ume plum angel:

  • 500 g plum juice
  • 100 g umeshu
  • 7 g agar


For the dashi, rub the kombu with a cloth soaked in sake, pour the boiling water over it and leave to cover for 30 minutes.

Roast the carcasses, add to the algae stock and bring to just below boiling point with the other ingredients.

Cover and let stand for 30 minutes away from the heat and pass through a cloth. Add the xantana, koji and punzu and mix.

Bring to a boil, skim and pass through a fine sieve. A clear stock should remain.

For the cream, beat the mash with the nage and season with salt and sugar.

Place the algae in the corresponding moisture for 1 hour and turn the hijike and long algae into a tree. Garnish the tree with plum cubes and plum gel.

Serve the remaining algae all around. Let the langoustines brine dry for 10 minutes and then burn them on both sides.

For the rice, make a marinade of the rice vinegar, sugar, salt and squid ink. Rinse the rice well and soak in water for 24 hours.

Cook the rice in the water and mix with the marinade.

For the gel, boil 300 g of juice with the agar, add the remaining juice and the umeshu, allow to harden and blender until smooth.

Dress the algae next to it, pour the dashi in the middle of the plate and add the langoustine. Garnish the dish with the Shiso Purple and the Rock Chives®.


Restaurant La societé

Kyffhäuserstraße 53, 50674 Köln, Duitsland
Tel. 0049 221 232 464

Recipe: Grischa Herbig 
Source: Culinaire Saisonnier 92 - Spring 2019

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