To make Marinated Kobe Beef: Whisk together tamari, mirin, sake, green onion, ginger, miso, oil and garlic. Cut beef into 48 (1-inch) cubes; marinate in tamari mixture 1 hour.
To make Black Currant Teriyaki Sauce: In saucepan, simmer all ingredients over medium heat, stirring frequently, until thickened. (Yield: 1 1/2 cups)
To make Plum Shiso Sauce: Whisk together all ingredients until blended. (Yield: 1 1/4 cups)
In large pot, bring dashi, soy sauce and salt to a simmer. Add daikon and simmer about 10 minutes or until still slightly resistant to the point of a small, sharp knife. Remove daikon with skimmer or slotted spoon; cool. Cook squash the same way. Thread 1 marinated beef cube, 1 piece daikon, 1 piece squash and 1 fig half on each skewer.
For each serving, to order: Grill 2 skewers, turning frequently, about 5 minutes or until beef is medium rare. Remove from heat; brush beef with 2 teaspoons Black Currant Teriyaki Sauce; brush vegetables and figs with 2 teaspoons Plum Shiso Sauce. Arrange skewers on plate; drizzle plate with 1 teaspoon Black Currant Sauce.
Recipe from Chefs Yo Matsuzaki and Armando Justo, Ozumo Restaurant (San Francisco, CA)