Description
Soseki Modern Omakase is a refined Japanese dining experience featuring fresh oysters with ponzu sauce, seaweed salad, perfectly prepared sushi rolls with fresh tuna and salmon sashimi, grilled miso black cod, and a refreshing matcha coconut pudding dessert. This multi-course meal blends traditional and contemporary flavors to delight your palate.
Ingredients
Scale
Oysters and Accompaniments
- 12 pieces Fresh Oysters
- 100 ml Ponzu Sauce
Seaweed Salad
- 200 g Seaweed Salad
- 2 tbsp Sesame Oil
Sushi Rolls
- 2 cups Sushi Rice
- 60 ml Rice Vinegar
- 6 sheets Nori Sheets
- 200 g Fresh Tuna Sashimi
- 200 g Fresh Salmon Sashimi
- 2 tsp Wasabi
- 50 g Pickled Ginger
Grilled Miso Black Cod
- 4 pieces Black Cod
- 100 g Miso Paste
- 50 ml Sake
- 50 ml Mirin
- 200 g Daikon Radish
- 30 g Green Onions
Matcha Coconut Pudding
- 2 tbsp Matcha Green Tea
- 200 ml Coconut Milk
- 50 ml Honey
- 50 g Chopped Nuts (Almonds or Pistachios)
Instructions
- Prepare Fresh Oysters: Shuck the fresh oysters carefully and arrange them on a serving platter filled with ice to keep them fresh and chilled. Serve alongside a small bowl of ponzu sauce for dipping.
- Make Seaweed Salad: Place the seaweed salad in a mixing bowl, drizzle with sesame oil, and toss gently until the seaweed is evenly coated with the oil. Serve this salad chilled to maintain freshness.
- Cook Sushi Rice: Rinse the sushi rice several times under cold water until the water runs clear to remove excess starch. Cook the rice according to the package instructions, either using a rice cooker or stovetop method. While the rice is still hot, gently mix in the rice vinegar with a wooden spatula, then allow the rice to cool to room temperature.
- Assemble Sushi Rolls: Place a sheet of nori onto a bamboo rolling mat. Spread a thin, even layer of sushi rice over the nori, leaving the top inch clear to seal the roll. Arrange slices of fresh tuna and salmon sashimi along the bottom edge of the rice, add a small dab of wasabi, then roll tightly using the bamboo mat. Slice the roll into bite-sized pieces and serve with pickled ginger on the side.
- Marinate Black Cod: In a bowl, combine miso paste, sake, and mirin, stirring to create a smooth marinade. Coat each piece of black cod thoroughly with the marinade, then cover and refrigerate for at least 24 hours to deepen flavor.
- Grill the Black Cod: Preheat your grill to medium-high heat. Place the marinated black cod on the grates and grill for approximately 6-8 minutes per side, or until the fish flakes easily with a fork. Meanwhile, thinly slice the daikon radish into rounds and chop the green onions for garnish to serve alongside.
- Prepare Matcha Coconut Pudding: In a bowl, whisk together matcha green tea powder, coconut milk, and honey until completely smooth and homogenous. Pour the mixture into individual serving dishes, then refrigerate for at least 2 hours to allow the pudding to set.
- Finish and Serve Matcha Pudding: Just before serving, sprinkle chopped nuts such as almonds or pistachios over the top of the matcha pudding to add a crunchy texture contrast.
Notes
- Ensure oysters are fresh and properly shucked to prevent shell fragments.
- The sushi rice must be cooled to room temperature before assembling sushi rolls to avoid soggy nori.
- Marinating the black cod for at least 24 hours develops a richer miso flavor and tender texture.
- Use a bamboo sushi rolling mat for the best shape and tightness when rolling sushi.
- Adjust sweetness of matcha pudding by varying honey amount to taste.
- Grilling black cod requires attention to avoid overcooking; fish should be flaky and moist.
