Nobu's signature dish is sashimi that has been partially cooked by its hot-oil topping.
Using a very sharp knife, slice halibut as thinly as possible into thirty-two slices. Arrange sixteen slices on each of two plates to form a pinwheel shape.
Combine the yuzu juice, soy sauce, and garlic in a small bowl.
Place one scallion strip and one ginger strip on each slice of the fish, and sprinkle the sesame seeds over the top. In a small saucepan, heat the olive oil and sesame oil over medium heat until smoking hot. Drizzle 2 teaspoons of hot oil over each plate, and serve immediately.
Yuzu juice can be replaced with 2 teaspoons lime juice and 1 teaspoon orange juice.