Sep 05 2026
Restaurants›Sushi Masa by Ki-setsu›Seasonal Courses Recipe

Seasonal Courses Recipe

Inspired by Sushi Masa by Ki-setsu
Time3h
Serves4

Make Seasonal Courses Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Course 1 — Seasonal Tartare (serves 4)

Course 2 — Warm Seasonal Mushroom Dashi (serves 4)

Course 3 — Pan-seared Seasonal Fish with Citrus Soy (serves 4)

Course 4 — Seasonal Vegetable Nimono (braise) (serves 4)

Course 5 — Palate Cleanser: Citrus Sorbet (serves 4)

Course 6 — Dessert Course: Matcha Panna Cotta (serves 4)

Method

Course 1 — Seasonal Tartare

  1. 1

    Prep fish and aromatics

    Keep sashimi-grade fish cold until ready. Finely dice the fish into small, uniform pieces (about 1/4 inch). Mince shallot finely and dice cucumber. Combine fish, shallot and cucumber in a chilled bowl.

  2. 2

    Season tartare

    In a small bowl whisk together soy sauce, sesame oil, yuzu or lemon juice, grated ginger, toasted sesame seeds, salt and pepper. Pour the dressing over the diced fish and gently fold to combine. Taste and adjust seasoning.

  3. 3

    Plate

    Use a ring mold or spoon to portion tartare into 4 equal servings. Top each portion with microgreens. Serve immediately with crispy rice crackers or toast points alongside.

Course 2 — Warm Seasonal Mushroom Dashi

  1. 4

    Rehydrate dried mushrooms

    Place dried shiitake in 1 cup warm water and let rehydrate 20–30 minutes. Reserve soaking liquid by straining through a fine sieve or coffee filter to remove grit; set aside.

  2. 5

    Make dashi base

    In a medium pot combine 4 cups water, kombu and reserved mushroom soaking liquid. Slowly bring to just under a simmer over medium heat (do not boil with kombu). Remove kombu right before the liquid begins to simmer to avoid bitterness.

  3. 6

    Cook mushrooms and season

    Add sliced fresh mushrooms and the rehydrated shiitake (sliced) to the pot. Simmer gently 8–10 minutes until mushrooms are tender. Stir in light soy sauce, mirin, sake (if using), white pepper and toasted sesame oil. Taste and adjust seasoning.

  4. 7

    Finish and serve

    Add cubed soft tofu and warm through for 1–2 minutes. Ladle dashi into warmed bowls and garnish with thinly sliced scallions. Serve immediately.

Course 3 — Pan-seared Seasonal Fish with Citrus Soy

  1. 8

    Prepare fish

    Pat fish fillets dry with paper towels. Season both sides with salt and pepper. Let sit at room temperature for 10 minutes while you heat the pan.

  2. 9

    Sear fish

    Heat a large skillet over medium-high heat. Add neutral oil and when shimmering place fillets skin-side down (if skin-on). Press lightly with a spatula for 15–20 seconds to ensure even contact. Cook skin-side down until crisp, about 3–4 minutes depending on thickness. Flip, add butter and baste for another 1–2 minutes until just cooked through (internal temperature ~130–135°F for most white fish). Remove fish to a warm plate and tent loosely with foil.

  3. 10

    Make citrus soy

    Lower heat to medium and pour off excess fat from the pan leaving about 1 tsp. Add soy sauce, yuzu or orange juice and mirin to the pan. Stir and simmer 30–60 seconds until slightly reduced. Spoon sauce over the fillets and sprinkle with sliced scallions.

  4. 11

    Plate

    Place fish on warmed plates, arrange pickled radish or seasonal pickles alongside and spoon extra sauce around the fish. Serve immediately.

Course 4 — Seasonal Vegetable Nimono (braise)

  1. 12

    Prepare vegetables

    Heat neutral oil in a sauté pan over medium heat. Add root vegetables and sauté 2–3 minutes to lightly brown edges.

  2. 13

    Braise

    Add dashi (or vegetable stock), mirin, soy sauce and sugar to the pan. Bring to a gentle simmer, reduce heat to low, cover and cook until vegetables are tender, about 12–15 minutes depending on size. Add snow peas for the last 2 minutes to keep them bright and crisp.

  3. 14

    Finish

    Taste and adjust salt. Remove lid, simmer 1–2 minutes to slightly reduce the braising liquid so it crowns the vegetables. Transfer to a serving bowl and serve warm.

Course 5 — Palate Cleanser: Citrus Sorbet

  1. 15

    Make simple syrup

    Combine water and sugar in a small saucepan. Heat gently until sugar dissolves, stirring occasionally. Remove from heat and cool to room temperature.

  2. 16

    Churn or freeze

    Mix cooled simple syrup with fresh citrus juice and lemon juice. Chill the mixture thoroughly (at least 1 hour) then churn in an ice cream maker according to manufacturer’s instructions until sorbet is set. If you don’t have an ice cream maker, freeze in a shallow container and stir vigorously every 30 minutes until evenly frozen and smooth (about 2–3 hours).

  3. 17

    Serve

    Scoop into small chilled dishes as a palate cleanser. Serve one small scoop per person between savory courses.

Course 6 — Dessert Course: Matcha Panna Cotta

  1. 18

    Bloom gelatin

    Sprinkle powdered gelatin over 2 tablespoons cold water and let sit 5 minutes to bloom.

  2. 19

    Heat dairy and sugar

    In a small saucepan combine heavy cream, milk and sugar. Warm over medium heat just until steam rises and sugar is dissolved; do not boil.

  3. 20

    Add matcha and gelatin

    Whisk matcha powder into a small amount of warm cream to dissolve completely, then whisk back into the saucepan. Remove from heat and stir in bloomed gelatin until fully dissolved.

  4. 21

    Chill

    Pour mixture into 4 serving glasses or molds. Cool to room temperature then refrigerate at least 4 hours or until set.

  5. 22

    Serve

    Top each panna cotta with a small spoonful of sweet red bean paste or seasonal fruit before serving.

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