At Belon Henry uses shima aji (horse mackerel), which isn't readily available in Australia; we've used kingfish here. It's a delicious, fresh substitute.
What you will need
250 gm piece of sashimi-grade kingfish
1 sheet kombu (about 15cm x 20cm), thin enough to wrap around kingfish (see note)
1/8 pomelo, peeled and segmented.
1 ripe avocado, cut into 5mm slices
5 gm (1cm piece) bottarga (see note)
1 tbsp finely chopped chives
5 gm (12cm square) kombu
20 gm (1 cup firmly packed) bonito flakes (katsuobushi; see note)
1½ tsp white soy sauce (see note for gnocchi, at left)
1½ tbsp rice vinegar
1 tsp dark muscovado sugar
2 tsp mirin