Ingredients

• FOR THE SWEET AND SOUR PONZU SAUCE:

  • 1/2 cup plus 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 6 tablespoons sugar
  • 2 1/2 teaspoons sea salt
  • 3/4-inch square piece konbu
  • Vegetable oil, for frying
  • All-purpose flour, for dredging
  • 3 pounds assorted seafood, such as shrimp (peeled, deveined, and butterflied), Alaskan king crab legs (shells removed), and sea urchin (left whole)
  • 1 pound assorted vegetables, such as Japanese eggplant (cut crosswise into bite-size pieces, slice through cut end, not all the way through, every 1/4 inch to make a fan), hearts of palm (sliced 1/4 inch thick), sweet potatoes (sliced 1/4 inch thick), eno

• FOR THE TEMPURA BATTER:

  • 1 large egg, chilled
  • 3/4 cup ice water
  • 1 cup plus 2 tablespoons all-purpose or low-gluten flour, chilled

• FOR THE TRADITIONAL DIPPING SAUCE:

  • 1 cup Nobu's Dashi
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • Grated daikon, for serving
  • Minced ginger, for serving

• FOR THE KING CRAB TEMPURA:

  • 1/2 red onion, halved, thinly sliced, and kept in cold water
  • 1/2 cup fresh cilantro leaves
  • 3 jalapenos, thinly sliced crosswise into rounds

• FOR THE SEA URCHIN TEMPURA:

  • Coarse salt and freshly ground black pepper, for serving
  • 2 tablespoons freshly squeezed lemon juice, for serving
  • 2 tablespoons shi chi mi (Asian hot pepper seasoning), for serving