Place the seared beef on the shiso and add a small amount of fresh wasabi, if using. Lay a piece of sea urchin on top then scatter with the spring onion. Sprinkle with shichimi togarashi and a few ...

Arrange the sea urchin (uni) pieces on the clams. Use a fine-tooth rasp-type grater to shave the dried fish roe (karasumi, wuyuzi, or bottarga) over the clams. Garnish with micro-greens and serve ...