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1
Select the primary fish on the morning of service from direct market contact, prioritising the finest specimen available that day over adherence to a predetermined variety. The fish must be completely fresh: eyes clear and convex, flesh firm and resilient to the touch, no ammonia at the gills. This decision governs the entire composition.
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2
Trim the fillet cleanly of all bloodline and any discoloured flesh. For softer fish (flounder, sea bream), employ hikizukuri: draw the knife toward the body in a single long stroke, producing slices of even cross-section throughout. For firmer white fish, employ sogizukuri: angle the blade diagonally and press forward cleanly. Each slice must be of consistent thickness from edge to edge — variation in cross-section is a technical failure visible to the diner before the first taste. This is the step on which the dish lives or dies.
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3
Lay the cut portions on a chilled cloth-covered tray and return to the refrigerator. The target temperature at service is 10–14°C — cool but not refrigerator-cold. Fish held at 4°C loses aromatic volatility and fat texture; the cloth prevents surface moisture from direct ice contact.
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4
Select the mukōzuke-ware vessel — a deep, cylindrical ceramic bowl — in considered dialogue with the fish's colour and the season's colour palette. Place two to three slices of fish in the vessel. Position the single seasonal garnish once, with precision. Grate fresh wasabi root to a small mound and place it separately within the vessel, not in contact with the fish. Add the single seasonal acidic element. The composition is complete: no further additions.