Soak the julienned daikon in ice water to crisp.

Place the tuna blocks on a cutting board. Salt lightly and sprinkle black pepper over the long sides of the blocks.

Heat a frying pan with oil over high heat.

When the frying pan becomes hot, place the tuna blocks on one long side at the bottom.

Cook until the bottom of the tuna changes colour, about 2-3mm/1/8" into the flesh (about 15-20 seconds).

Turn the block 90 degrees and repeat cooking each long side in the same way.

Remove the tuna blocks to a plate, leave them to cool.

Slice the seared tuna into 5-6mm/¼" thick pieces.

Place a perilla leaf in the centre of each serving plate.

Place half of the tuna tataki slices around each perilla leaf.

Drain and squeeze the daikon to get rid of excess moisture and pile up half of the daikon on the perilla leaf on each plate, topped with a piece of tomato.

Drizzle 2 tablespoons of Ponzu over the tuna pieces on each plate. Serve immediately.

Drain and squeeze the daikon to get rid of excess moisture and pile up half of the daikon on each serving plate, slightly off-centred.

Place a perilla leaf on the side of each daikon mound so that the leaf lays diagonally.

Spread the tuna slices next to the perilla leaf only slightly overlapping each other.

Place shallots, ginger and Momiji Oroshi on each perilla leaf.

Drizzle 2 tablespoons of Ponzu over the tuna pieces on each plate. Serve immediately.

Make a vertical incision to the daikon piece, three quarters of the way through so that the bottom part of the daikon is intact.

Squeeze the chillies to remove excess moisture and place them in the slit of the daikon vertically.

Hold the daikon firmly, facing the opening down, so that the chillies do not fall out.

Grate the daikon with chillies using a fine grater.