Tempura Oysters with Ponzu Radish and Wasabi Mayonnaise

This is a dish I cooked for a dinner party hosted by a client, the design agency Blue Marlin. I wouldn't usually tempura oysters as I much prefer their clean, ozonic flavour when eaten raw, with scant drizzle of tabasco. As multiple tastes were considered, I tempura-ed the Oysters and served them with mooli (daikon/radish) drenched in yuzu (a sharp Japanese Citrus fruit), shiso leaves and a wasabi mayonnaise. The Oysters that I used were supplied by Richard Murray, whose fish and shellfish is some of the best in London.