For the ponzu sauce, bring the sake to the boil about two weeks before use and mix with the soy sauce and lemon juice. Fill into a glass bottle and store in a cool place.
For the tomato tartare, cut the tomatoes into small pieces and mix them with the finely chopped herbs and a little salt and leave to stand in the refrigerator for a few hours. Roast the pine nuts in the pan until golden brown without adding any fat and set aside.
Pat dry the char into approx. 1.5 cm narrow strips and place with the skin side up in a deep plate. Heat the peanut oil very high in a pan (until it smokes) and pour over the skin with a dry spoon.
Drape the tomato tartare on the fish, drizzle 2 tablespoons of Ponzu sauce around the fish, also place the pine nuts on the plate and season with a little pepper over the plate. Finally, arrange the fresh sprouts on the tartare.