Hamachi, Bone Marrow, Garlic, and Umeboshi
For the Umeboshi:
Put the plums in a deep, ⅙ hotel pan, and pour the salt over the plums. Let the plums sit at room temperature for 7 days or until the liquid builds up and submerges the plums.
For the Umeboshi Vinaigrette:
Purée 90 grams of the Umeboshi. Combine the Umeboshi purée, water, lime zest, lime juice, and garlic in a blender and purée. When the mixture is smooth, continue to blend, and slowly pour in the rice oil so the mixture emulsifies. Reserve the vinaigrette at room temperature.
For the Bone Marrow:
In a large pot, combine the salt and enough water to cover the marrow bones. Add the marrow bones, and brine them for 8 hours (or overnight). Bring another large pot of water to a hard boil. Plunge the marrow bones into the boiling water for 30 seconds, and then shock them in ice water so the marrow is released from the bone. When the bones have chilled, push the marrow out of the bones to yield cylinders of marrow. Slice the marrow cylinders into ¼-inch medallions and reserve in cold water.
For the Garlic Chips:
In a deep fryer, heat the oil to 325ºF. Add the garlic slices to the oil and cook until they begin to turn light brown. Remove the Garlic Chips from the oil and drain them on paper towels.
To Assemble and Serve:
Put a drop of rice oil in a hot pan. Add 5 medallions of Bone Marrow and sauté until they start to become slightly translucent. Deglaze the pan with sake and finish with mirin and soy sauce. Keep the Bone Marrow warm to prevent it from re-solidifying.
Put 5 slices of Hamachi on the plate, arranging them so that the pieces do not touch. Spoon a small dollop of the Umeboshi Vinaigrette on each piece of the Hamachi. Put one piece of Bone Marrow on each slice of Hamachi and drizzle the sake-mirin-soy mixture over the fish. Put 1 Garlic Chip onto each Bone Marrow medallion, and put a piece of micro shiso on each slice of hamachi. To finish, sprinkle salt over whole plate.