Steps

1. For the tartare, roughly chop White Fish (Sashimi Grade) 100g and Boiled Octopus (thinly sliced) 4 slices and place in a bowl.
   🕒 01:27
2. In a chilled bowl set over ice, combine roughly chopped White Fish (Sashimi Grade) 100g, Sweet Shrimp 4 pcs, Boiled Octopus (thinly sliced) 4 slices, and Japanese Littleneck Clams (Aoyagi) 8 pcs.
   🕒 02:25
3. Sprinkle Salt (for Tartare) (to taste) over the seafood and add Red Onion (minced) 2 tbsp.
   🕒 03:31
4. Add Mayonnaise 3 tbsp and mix while keeping the bowl chilled on ice. [This is the key!] Mayonnaise also acts as a binder, so adjust the amount as needed.
   🕒 03:58
5. Refrigerate the prepared tartare to allow the flavors to meld.
   🕒 04:25
6. Prepare Parsley (to taste), washed and drained.
   🕒 04:34
7. Drizzle Olive Oil (to taste) over the parsley, add Salt (for Parsley Sauce) (to taste), and mix.
   🕒 05:07
8. Prepare Daikon Radish Sprouts (to taste).
   🕒 05:10
9. Combine Parsley and Shiso Leaves (Perilla) (to taste) and process into a paste.
   🕒 06:25
10. Lightly spread the Parsley and Shiso Paste on the plate.
    🕒 06:30
11. Using a ring mold, plate the chilled tartare in the center of the dish.
    🕒 07:22
12. Arrange the parsley sauce around the tartare and garnish with Tomato (to taste).
    🕒 07:54
13. Finish with your preferred herbs, such as Chervil, Mint (to taste).
    🕒 08:04