For the Preserved Cherry Blossoms: In an airtight container, layer cherry blossoms and salt, ensuring each layer of blossoms is generously seasoned. Seal and let sit 2 months in a cool, dark place. After 2 months, rinse cherry blossoms until salt is removed. Transfer to an airtight container with plum vinegar. Let sit 1 week at room temperature.

For the Tomato Water: In a food processor, purée tomatoes and salt. Let strain through a cheesecloth set over a nonreactive container overnight.

For the Tomato Vinaigrette: In a mixing bowl, whisk to combine shio koji, olive oil, vinegar, and 1.2 kilograms Tomato Water. Transfer to an airtight container and refrigerate.

For the Lovage Oil: In a Vitamix Commercial blender, purée all ingredients on high speed until warmed through. Transfer mixture to a metal bowl set over an ice bath. Stir until chilled. Strain, transfer to a squeeze bottle, and refrigerate.

For the Braised Kombu: In a pot over medium heat, combine all ingredients. Cook until kombu is tender and liquid is reduced to desired acidity. Strain and cut kombu into small squares. Reserve.

For the Cured Bluefin Tuna: Place tuna in a nonreactive container. Coat with salt and sugar. Let cure 30 minutes at room temperature. Rinse and set aside.

To Assemble and Serve: Place Cured Bluefin Tuna on a work surface and slice. Top 2 slices Cured Bluefin Tuna belly and 2 slices Cured Bluefin Tuna loin each with 4 batons Asian pear. Season with salt. Wrap tuna around pear, then transfer to the center of a shallow serving bowl. Spoon Tomato Vinaigrette over top, letting it pool at the bottom of the bowl. Garnish each piece Cured Bluefin Tuna with 1 piece Preserved Cherry Blossom. Top with 6 squares Braised Kombu. Drizzle with Lovage Oil. Finish with lemon balm.