Ingredients:

For the Carpaccio:

• 200g (7 oz) chu-toro, thinly sliced
• Sea salt and ground black pepper

For the Dressing:

• 2 tbsp soy sauce
• 1 tbsp yuzu juice (or lemon juice)
• 1 tbsp olive oil
• 1 tsp sesame oil
• 1 small clove garlic, finely grated
• 1 tsp ginger, finely grated
• 1 tsp honey or agave syrup (optional)

For Garnish:

• 1 small red chili, thinly sliced (optional)
• 2 tbsp thinly sliced green onions
• 1 tbsp finely chopped cilantro
• 1 tsp toasted sesame seeds
• Microgreens or shiso leaves
• Thinly sliced radishes (optional)

Procedure:

Prepare the Chu-Toro:

1. Thinly slice the chu-toro and arrange the slices in a single layer on a serving platter.
2. Lightly season with sea salt and freshly ground black pepper.

Make the Dressing:

1. In a small bowl, whisk together the soy sauce, yuzu juice (or lemon juice), olive oil, sesame oil, grated garlic, grated ginger, and honey or agave syrup (if using) until well combined. 

Assemble the Carpaccio:

1. Drizzle the prepared dressing evenly over the chu-toro slices.
2. Sprinkle the thinly sliced red chili (if using), green onions, cilantro, and toasted sesame seeds over the top.
3. Garnish with microgreens or shiso leaves and thinly sliced radishes (if using).