Keep the fresh hirame well chilled. Using a very sharp sashimi or fillet knife, trim any remaining thin membrane from the fillet and cut into 8–10 even thin slices (about 1/8"–1/6" / 3–4 mm thick), cutting across the grain at a shallow angle to produce tender pieces.

Lightly sprinkle the slices with the fine salt on both sides and let rest on a tray for 2 minutes to draw out a little moisture; then very lightly blot with paper towel.

Brush or very lightly mist the slices with the rice vinegar to brighten flavor, and sprinkle the lemon zest evenly over the top.

Arrange the thinly sliced daikon on the serving plate as a bed, place the hirame slices fanned over the daikon, and scatter microgreens or shiso leaves around/over the fish.

Sauce and Condiments

Quick Yuzu-Soy Dipping Sauce

In a small bowl combine light soy sauce (2 tsp) and yuzu or lemon juice (1 tsp). Stir in the wasabi (start with 1/2 tsp; adjust to taste) and the very thin ginger julienne. If using, add 1/4 tsp sesame oil for a faint nutty note. Taste and adjust: add a few drops more yuzu or soy as preferred.

Serve the sauce in a small dipping dish alongside the plated hirame so diners can dip each slice lightly — the sauce is meant to enhance, not overpower, the delicate flounder.

Garnish Oil and Finish

Warm the neutral oil slightly (just to room temperature if chilled) and, using a spoon, drizzle about 1/2 tsp over the arranged hirame slices in a fine stream to give an appealing sheen.

Sprinkle the toasted sesame seeds and thinly sliced scallion over the fish. If using bonito flakes, add a very small pinch on top for umami and aroma.

Serve immediately with the dipping sauce. Recommend serving chilled; consume within the day for best freshness.