Boil the soba noodles in boiling water until cooked, then transfer to ice water and drain. Set aside.
Lay a base of shredded cabbage in 4 serving dishes. Spread a bundle of soba noodles over cabbage. Drizzle Vinaigrette over noodles. Alternate 4 to 5 slices of hamachi sashimi with cucumber and fan out on noodles. Drizzle more Vinaigrette over sashimi. Garnish with ikura, pickled ginger and kaiware sprouts. Serve cold.
Blend the oil, ponzu, lemon juice, sugar, mustard and salt in a small bowl, then reserve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.