• Chef Masa’s Recipe Collection

  • Step inside the world of Chef Masa, the culinary mind behind Sushi Masa by Ki-setsu, one of Singapore’s most exclusive omakase experiences. This is more than a recipe archive. It’s a glimpse into the heartbeat of a kitchen where precision meets curiosity and every dish carries a story.

    Welcome to Chef Masa's Recipe Collection

    “I’ve always believed that a meal is more than just flavor. It’s memory, emotion, and the small details that make someone pause and notice. Every recipe here carries a moment from our kitchen.” —Chef Masa

    With limited seats and an uncompromising dedication to perfection, Chef Masa has earned his place among the city’s finest culinary artisans. Here, you’ll find dishes served to distinguished guests, as well as hearty, inventive meals that fuel the team. Each recipe reflects the rhythm, creativity, and soul of the kitchen.

  • Explore the Collection

  • 1. Staff Meals

    Dishes that fuel the team: comforting, inventive, and sometimes surprising creations that keep the kitchen buzzing. Approachable yet packed with flavor, these recipes reveal the heart of daily life in the kitchen.

    “Watching my team enjoy a meal I made for them, sometimes a quick dish after a long service is as satisfying as serving a guest at our omakase counter. Comfort, teamwork, and flavor all meet on one plate.”

    — Chef Masa

  • The Heart of the Kitchen: Soy Braised Chicken with Burnt Garlic Rice

    “A simple dish, but one that holds the warmth of the kitchen and the effort of everyone behind it. It reminds me why I love cooking for people who are as passionate as I am.” —Chef Masa

  • 2. Experiments and Innovations

    Step into Chef Masa’s laboratory of flavor. Bold experiments, unconventional combinations, and creative tests live here. Every dish is a story of trial, curiosity, and a push toward something extraordinary.

    “I like to think of these experiments as conversations with ingredients. Sometimes they talk back in ways I didn’t expect, and that’s the magic.”

    — Chef Masa

  • Shirasu and Uni Cold Somen

    “Delicate, quiet, and precise. Every bite feels like a small ceremony in a bowl. It whispers rather than shouts.” —Chef Masa

  • The Umami Paradox: Smoked Ankimo & Persimmon Mosaic

    “A paradox of flavors. Smoky, sweet, and surprising. This is where experimentation and tradition collide, creating something new but deeply familiar at the same time.” —Chef Masa

  • Connect With Chef Masa

    Follow the journey beyond these pages:

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    LinkedIn

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    LinkedIn

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    Blogspot

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    Substack

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    Medium

    “I post small stories, kitchen thoughts, and seasonal inspirations on these platforms. It’s a place for conversation beyond the recipes.” —Chef Masa here.

  • Our Culinary Map

    Explore recipes by type, each with a story and a voice behind it:

  • Staff Meals

    Fueling the team with hearty, comforting dishes

  • Experiments and Innovations

    Bold flavor experiments that surprise and delight

  • Seasonal Specials

    Celebrate the freshest local produce at its peak

  • Recipe List – Launch Selections

    Every recipe tells a story, reflects a moment, and invites you to experience the kitchen as if you were there:

    Shirasu and Uni Cold Somen (Experiment and Innovation)

    “Delicate, quiet, and precise. Every bite feels like a small ceremony in a bowl. It whispers rather than shouts.” —Chef Masa

    The Heart of the Kitchen: Soy Braised Chicken with Burnt Garlic Rice (Staff Meal)

    “Comfort, teamwork, and flavor meet on one plate. A simple dish, but one that holds the warmth of the kitchen and the effort of everyone behind it.” —Chef Masa

    The Umami Paradox: Smoked Ankimo & Persimmon Mosaic (Experiment and Innovation)

    “A paradox of flavors. Smoky, sweet, and surprising. This is where experimentation and tradition collide.” —Chef Masa

  • RECIPES:

    Smoked Ankimo & Persimmon Mosaic

    Serves: 4 as an appetizer

    Category: Experiments and Innovations

    Time: 24 hours, with most of the time for curing and resting

    Ingredients

    1

    For the Ankimo

    • 300 g monkfish liver (ankimo), fresh
    • 2 tbsp coarse salt
    • 1 tbsp sake
    • 1 tbsp mirin
    2

    For the Mosaic

    • 2 ripe but firm fuyū persimmons
    • 1 tbsp lemon juice
    • 1 sheet kombu
    • Sakura wood chips for smoking
    3

    For the Shiso Balsamic Glaze

    • 3 tbsp aged balsamic vinegar
    • 1 tbsp mirin
    • 1 tsp soy sauce
    • 4 leaves red shiso or perilla
    4

    Garnish

    • Micro shiso
    • Thinly sliced myoga
    • A touch of yuzu zest

  • Step by Step Instructions

    1

    Prepare the Ankimo on Day 1

    1. Rinse the monkfish liver gently under cold water.
    2. Remove the veins carefully using tweezers. This helps ensure a smooth texture.
    3. Sprinkle the liver thoroughly with coarse salt and refrigerate for one hour.
    4. Rinse away the salt and pat dry.
    5. Sprinkle with sake and mirin.
    6. Roll tightly in plastic wrap to form a firm cylinder. Twist the ends to secure.
    7. Steam over low heat for 15 to 18 minutes, depending on thickness.
    8. Chill overnight to set.

    Kenji’s note: Your goal is firmness without toughness. Think of a gently set custard rather than pâté.

    2

    Slice the Persimmons

    1. Wash and dry the persimmons.
    2. Slice them on a mandoline at a thickness of 1 to 2 millimeters.
    3. Brush lightly with lemon juice to prevent browning.
    4. Place the slices between sheets of kombu for 20 minutes to add subtle umami.
    3

    Assemble the Mosaic on Day 2

    1. Slice the chilled ankimo into thin rounds, matching the thickness of the persimmon slices.
    2. On a cling wrapped tray, alternate layers of persimmon and ankimo.
    3. Aim for at least eight layers in total.
    4. Cover tightly with another sheet of plastic wrap.
    5. Press gently with a small tray or weighted plate for 20 minutes to compact the layers.

    This produces clean, elegant layers when sliced.

    4

    Smoke the Mosaic

    1. Place sakura wood chips in a stovetop smoker.
    2. When smoke begins to rise, place the mosaic inside.
    3. Smoke for 90 to 120 seconds.

    A longer smoking time will overpower the dish.

    5

    Prepare the Shiso Balsamic Glaze

    1. Combine balsamic vinegar, mirin, soy sauce, and torn shiso leaves in a small saucepan.
    2. Bring to a gentle simmer.
    3. Reduce for about 5 to 7 minutes until the glaze becomes glossy.
    4. Strain and allow to cool slightly.
    6

    Plate the Dish

    1. Slice the mosaic into rectangles about an inch wide.
    2. Brush lightly with the glaze.
    3. Garnish with micro shiso, myoga, and a faint touch of yuzu zest.
    4. Serve immediately.

  • RECIPES:

    Crispy Miso Chicken Katsu Donburi

    Serves: 4 hungry staff members or 6 regular people

    Category: Staff Meal

    Time: 1 hour, including marinating time

    Ingredients

    1

    For the chicken marinade

    • 700 grams boneless chicken thighs, skin on

    • 3 tablespoons white miso

    • 2 tablespoons red miso (optional, for deeper flavor)

    • 1 tablespoon sugar

    • 1 tablespoon mirin

    • 2 tablespoons sake

    • 1 tablespoon soy sauce

    • 1 teaspoon grated ginger

    • 1 small clove garlic, grated

    • Pinch of black pepper

    2

    For frying

    • Half a cup flour

    • 2 eggs, beaten

    • 2 cups panko breadcrumbs

    • Neutral oil for frying

    3

    For the miso glaze

    • Remaining marinade, strained

    • 1 tablespoon sugar

    • 1 tablespoon sake

    • Splash of dashi or water

    4

    For the donburi

    • Steamed short grain rice

    • Shredded green cabbage

    • 4 soft-boiled eggs

    • Kizami nori

    • Shichimi togarashi

    • Sesame dressing (optional)

  • Instructions

    1

    Marinate the Chicken

    Cut the chicken thighs into thick strips. Staff meal portions are intentionally generous, and Masa-san prefers uneven cuts for better texture.

    Whisk the marinade ingredients until smooth. Coat the chicken well and let it rest for at least 45 minutes. In the restaurant, this usually happens while fish is being prepped for evening service.

    Kenji's note: The miso marinade not only seasons the chicken but also helps tenderize it. If you're short on time, even 30 minutes will work, but the longer rest allows the flavors to penetrate deeper into the meat.

    2

    Prepare the Glaze

    Pour the unused marinade into a small saucepan. Add sugar, sake, and a splash of dashi. Simmer until the glaze thickens enough to cling to the back of a spoon.

    3

    Bread the Chicken

    Use the classic three step dredge:

    1. Flour
    2. Egg
    3. Panko

    Do not press the panko too firmly. Light crumbs create a crispier result.

    4

    Fry Until Golden

    Heat oil to around 170 to 175 degrees Celsius. Fry the chicken in batches until golden and crisp. The kitchen will smell incredible at this stage.

    Drain the chicken on a rack to preserve the crust.

    5

    Assemble the Donburi

    Fill each bowl generously with rice. Add shredded cabbage to one side. Place the crispy katsu on top. Brush it with the miso glaze. Add a soft boiled egg beside the chicken. Finish with nori and shichimi.

    Serve immediately

  • RECIPES:

    Soy Braised Chicken with Burnt Garlic Rice

    Serves: 4

    Category: Staff Meal

    Time: 1 hour 30 minutes, including marinating time

    Below is the detailed recipe written with home cooks in mind. Even if you have never stepped foot inside a professional kitchen, you can recreate this dish with confidence.

    Ingredients

    1

    For the Soy Braised Chicken

    • 1 kilogram chicken thighs
    • 1 cup soy sauce
    • 1 cup sake
    • 1 cup water
    • 3 tablespoons sugar
    • 2 tablespoons mirin
    • 1 thumb sized piece of ginger, sliced
    • 5 cloves garlic, crushed
    • 1 medium onion, sliced
    • 2 scallions, sliced (for garnish)
    2

    For the Burnt Garlic Rice

    • 2 cups Japanese short grain rice
    • 5 cloves garlic, thinly sliced
    • 2 tablespoons neutral oil
    • 1 teaspoon sesame oil
    • 2 scallions, chopped
    • Salt to taste

  • Instructions

    1

    Prepare the Braising Liquid

    In a deep pot, combine the soy sauce, sake, water, sugar, mirin, ginger, and crushed garlic. Heat this mixture over medium heat until the sugar dissolves completely. The aroma will already begin to hint at the final dish.

    Chef Masa's note: The balance of soy and sake is everything here. If the liquid tastes too sharp, add a bit more water. If it's too mild, let it reduce for a minute or two before adding the chicken. Trust your palate.

    2

    Brown the Chicken

    Heat a separate pan over medium high heat. Add a small amount of oil and place the chicken thighs skin side down. Allow them to sear until the skin turns a deep golden color. This step is crucial. Browning the skin adds depth and prevents the chicken from becoming one dimensional when braised.

    3

    Braise the Chicken

    Transfer the browned chicken into the pot of braising liquid. Add the sliced onions on top. Bring everything to a gentle simmer and cover with a lid. Let the chicken cook for 35 to 40 minutes. Turn the pieces halfway through to ensure even flavor absorption. As the liquid reduces, it will thicken into a glossy, savory sauce.

    4

    Prepare the Garlic Rice

    While the chicken braises, wash the rice thoroughly until the water runs mostly clear. Cook the rice using your preferred method. In a separate pan, heat the neutral oil over medium heat. Add the sliced garlic and continue cooking until the edges darken and the garlic reaches a near burnt stage. This is the defining flavor of the dish, so do not remove it too early.

    Fold the garlic and the garlic infused oil into the cooked rice. Add the sesame oil and chopped scallions. Mix gently to avoid crushing the grains. Season with a pinch of salt.

    5

    Serve

    Spoon a generous amount of burnt garlic rice onto a plate. Place a few pieces of soy braised chicken beside it and drizzle with some of the thickened sauce. Garnish with scallions. Serve immediately.

    Chef Masa's note: This dish is all about balance and timing. The garlic rice should still be warm when you plate it, and the chicken should glisten with the reduced braising liquid. Don't rush the final plating. Take a moment to arrange it thoughtfully. Even staff meals deserve that kind of care.

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