In a medium bowl, combine yuzu juice, ponzu sauce, filtered water, sugar, sesame oil, and a smashed garlic clove. Whisk vigorously until the sugar is fully dissolved, creating a harmonious blend of tangy and savory flavors. Let the mixture rest while you move on to the hamachi.

Using a sharp knife, thinly slice the sushi-grade yellowtail hamachi into even pieces, aiming for about ¼ inch thick. Arrange the hamachi slices on a chilled plate, slightly overlapping them.

Drizzle the prepared yuzu ponzu sauce generously over the arranged hamachi slices, ensuring each piece is lightly coated.

Sprinkle the crudo with finely sliced shallots, cilantro, and serrano pepper for a touch of freshness and heat. Follow with a zest of lemon and a light sprinkle of flaky salt.

Present the beautifully garnished Hamachi Crudo right away, as it's best enjoyed fresh.