1. For the tosazu sauce, soak the kombu in cold water for around 24 hours. Heat until boiling, and add the tuna. Leave to infuse in a covered container in a warm place. Strain and add the gelatin, previously soaked for 24 hours. Add the soy sauce and the vinegar and set aside.

2. Marinade the bream for two hours in a mixture of rock salt, sugar, and herbs. Rinse and leave to dry on a rack for four hours. Cut into slices and brush with good-quality olive oil.

3. Cook the crabs, remove the flesh, and season with the lemon and lime zest, the chopped celery leaves, seaweed, and a little olive oil. Set aside.

4. Open the uncooked razor clams and cut into 1cm pieces. Fry quickly in olive oil. Set aside in the refrigerator.

5. Cook the cauliflower florets in salted water and refresh in ice water.

6. Cut the daikon radish into small cubes and marinade in a mixture of rice vinegar, mirin vinegar, herbs, and beetroot juice.

7. Shell the brown shrimp and the winkles.

Assembly
Break up the jelly and place on the plate. Add the crab, the slices of bream, the brown shrimp, winkles, razor clams, cauliflower, and cubes of marinated radish.
Finish with the borage cress leaves and Sancho pepper. Serve chilled.