Prep time: More than three hours

Charred squid: Cut open heads of calamari so that they are flat. Grill calamari on an oiled and very hot grill (do not overcook). Remove calamari from grill and place in perforated hotel pan with iced hotel pan underneath. Once chilled, julienne.

Ceviche base: Combine all ingredients except for herbs; keep cold. Add herbs when ready to serve. Toss in calamari.

Black sesame paste: Use paintbrush to drag across plate.

Soy-balsamic tapioca: Bring water to boil. Toss in tapioca pearls and cook until centers are still white, about 10 minutes. Place tapioca in chinois and rinse with cold water for 5 minutes to rinse starch.

In bowl, combine soy sauce, mushroom soy and balsamic vinegar. Add tapioca to mixture; float with olive oil. Allow at least 2 hours for color to transform.

Yuzu mint glacier: Bring water to simmer. Add honey or corn syrup and yuzu, then turn off heat. Bloom mint for 3 minutes and remove from stove. Add agar-agar and blend until agar is fully dissolved. Strain and place in wax-paper-lined chinois. Let set for 3 hours. Once set, turn chinois over and carefully peel wax paper away.