Chill and prepare the fish

• Keep the kingfish (yellowtail) very cold until the last moment.
• Pat the fillet dry with paper towel and remove any pin bones or dark bloodline.

Slice the sashimi

• Using a long, sharp sashimi knife, cut the fillet against the grain into slices about 5 mm thick.
• Make each cut in a single, smooth drawing motion without sawing.
• Arrange the slices slightly overlapping on the chilled plate.

Prepare the garnishes

• Julienne the daikon radish and soak it in iced water until crisp, then drain well.
• Shape the wasabi into a small quenelle and set out the pickled ginger.
• Cut the lemon into wedges.

Plate and serve

• Place the daikon nest and shiso leaves on the plate next to the fish.
• Add the wasabi, pickled ginger and lemon wedges.
• Finish with a pinch of flaky sea salt.
• Serve immediately with soy sauce for dipping.