seasmae tuna or scallops
seared shitake and garlic 
sprout salad with sriracha
darky soy with shezuan and honey

ingridients
yellow fin tuna steaks or large scallops
avacado oil
black and white seasame seeds

bean sprout or mung sprouts
raddish
water chest nuts
onions 
sriracha
turbinado sugar

honey
dark soy sauce
oyster sauce
szehuan peppercorns
sea salt
black pepper
green onions

shitakes
sake
garlic, minced fine or pasted
irish butter

method

prepare salad, thinly slicy radish razor thin. like a 27g
slice water chest nuts very thin
onions sliced thin
incoporate into a bowl with sriracha to taste. add a drop of oyster sauce or soy sauce and a small ammount if sugar or honey to taste. cool in fridge
 
create dipping sauce
Incoproate ingridients (make a small batch and make it taste good chef) once desired effect is acheived u can scale it to a larger batch if wanted
crush some szeuan pepecorns or blend. taste them should be electric in your mouth. garnish with bias cut green onions

shrooms
in a hot pan oil and sear shitakes hard until darkly colored. deglaze with some sake add butter and garlic and cook down. 
season to taste. should be nicley glazed and extra garlic flavor, reserve and keep warm

Fish
blot fish or scallops dry in a side towel. reserve in towel to draw out excess water. for some time. oil fish, and salt. dredge in seasame seeds
in a smoking hot pan add oil,sear fish to desired temp. i like all of my fish raw. sear hot on the out side and raw on the inside. Morimoto style

Plate as a tower
Sprots on the bottom( ensure mixed well and seasoned well), fish on top, shroom on the fish, and finally a light drizzle of sauce around on the plate with sauce on the side,
 perhaps some more green oinis on top for color