In a medium bowl, combine 125g red miso paste, 50g white miso paste, 125g rapeseed oil, 20g water, 7g white wine vinegar, 20g rice wine vinegar, 15g caster sugar, and 1g salt. Fold together thoroughly until fully combined.

Cover the bowl tightly with cling film and refrigerate for 48 hours to allow the miso flavour to fully infuse into the oil.

After 48 hours, strain the mixture through coffee filter paper or a muslin-lined fine sieve into a clean bowl. Discard or reserve the miso solids for another use. Reserve the strained oil — you need 70g for the sand.

For the ponzu: combine 65g sake and 700g mirin in a small saucepan and bring briefly to the boil to burn off the alcohol (30 seconds). Remove from heat and cool.

Add 525g rice wine vinegar, 550g tamari, 110g usu kuchi shoyu, 10g katsuobushi, the toasted kombu, and the yuzu (or lemon/lime) juice. Stir to combine. Cover and refrigerate overnight. Strain through a fine sieve before use. Reserve.

For the pickled seaweed: combine 15g white wine vinegar, 40g rice wine vinegar, 40g water, 30g sugar, and 2g salt in a small saucepan. Bring to the boil, stirring until sugar dissolves. Remove from heat and cool to room temperature.

Add 50g rinsed dulse or hijiki seaweed strips to the cooled pickling liquid. Transfer to an airtight container and refrigerate for at least 24 hours before using.

In a large saucepan over medium heat, add a thin film of oil and gently sweat 125g carrot, 125g onion, 75g fennel, 50g leek, 50g shallots, and 5g garlic for 8–10 minutes until softened but not coloured.

Add 100g Chardonnay and 25g vermouth, increase heat and cook for 2 minutes until reduced by half.

Add 1.75 litres water, 20g dried kombu, and 35g dried wakame. Bring to 60°C and hold for 30 minutes (do not boil — boiling makes kombu bitter). Then increase heat to a simmer.

Add the purged mussels (300g), cockles (225g), and razor clams (250g). Cover and cook for 3–5 minutes, shaking occasionally, until all shells have opened. Discard any that do not open.

Add 15g flat-leaf parsley. Simmer for 2 minutes. Remove from heat and strain through a fine sieve, pressing the solids gently. Reserve the broth ('the sea'). Pick the cooked mussel and cockle meats from their shells and set aside for plating.

Season the reserved broth with 30g ponzu, salt, and black pepper to taste. Add the reserved oyster juice. Keep warm.

To make the sea foam: measure out 400ml of the warm broth into a shallow bowl or jug. Add 10g soya lecithin and blend with an immersion blender at an angle to incorporate air, creating a light, airy seafood foam. Use immediately.

Heat 10g grapeseed oil in a small sauté pan over medium heat. Add 20g shirasu and sauté, stirring constantly, until the fish are golden brown and crisp — approximately 2–3 minutes. Watch carefully: too dark = bitter, too pale = not crisp. Drain on kitchen paper and set aside.

In a spice grinder, grind 10g dried kombu to a fine powder. Add the pre-fried, lightly ground panko breadcrumbs (30g) and pulse a few times to combine — the texture should remain coarse, not a fine powder.

In a large bowl, combine the ground kombu-panko mixture, 80g N-Zorbit M tapioca maltodextrin, 25g ground ice-cream cone crumbs, 2g blue shimmer powder, and 3.5g carbonised vegetable powder. Mix together with a spoon.

Slowly drizzle in 70g of the reserved miso oil while stirring constantly with a fork or whisk. The maltodextrin will absorb the oil and the mixture will transform into a dry, light, sand-coloured powder. Season with a pinch of sea salt and mix to combine.

Pass the 'sand' through a coarse sieve to remove any lumps and achieve a uniform sand-like texture. Store loosely covered at room temperature until plating.

Shuck 4 native oysters carefully using an oyster knife, catching and reserving all the juice. Keep the oysters on the half-shell and refrigerate until plating.

Slice 100g sashimi-grade salmon or tuna into thin, even strips (about 5mm thick). Keep refrigerated until plating.

Blanch the samphire or sea purslane in salted boiling water for 30 seconds. Drain and refresh in ice water. Pat dry.

Drain the pickled seaweed from its pickling liquid and pat gently dry.

Prepare your serving vessel: ideally a wooden box or flat-bottomed tray with a sheet of glass or a clear platter set on top. This creates the visual effect of seafood floating above sand. Alternatively, use a flat glass plate or wide shallow bowl.

Spoon approximately 2–2.5 tablespoons (about 10g per person) of the edible sand onto the lower portion of each plate or base, spreading it to resemble a beach shoreline.

Scatter a level teaspoon of the fried golden shirasu over the sand.

Arrange the picked mussel and cockle meats neatly over the plate. Place the sashimi slices in the 'sea' area of the dish. Add the blanched samphire and a few strips of drained pickled seaweed.

Place one shucked oyster on the half-shell on each plate. Spoon a small amount of ponzu directly onto the oyster.

Using the immersion blender, re-froth the shellfish broth with soya lecithin. Spoon the light seafood foam carefully over the 'sea' area of the dish to evoke sea foam on the shoreline.

Drizzle a small amount of miso oil and a few drops of ponzu over the seafood elements.

Dust lightly with additional blue shimmer powder if desired for visual effect.

Put ocean soundscape audio on through headphones or a speaker near the diner before they begin eating. Serve immediately.