Baby Tomatoes with Shiso and Wasabi

The idea for this hors d’oeuvre came about thanks to my days of tireless work with tomatoes at Bouley. It was at that time that the chef, David Bouley, invented tomato water. I was in the garde-manger station (or the cold station) and responsible for making tomato concassé (the term usually refers to rough-chopped small cubes, but at Bouley it referenced