Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Thinly slice the chives. Roughly chop the capers; place in a bowl. Add the mayonnaise and yuzu kosho. Stir to combine. Taste, then season with salt and pepper if desired.

Place the potato wedges on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, in a large bowl, combine the honey (kneading the packet before opening), ponzu sauce, sesame seeds, sesame oil, and 1 tablespoon of warm water. Add the sliced cabbage and grated carrots. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Pat the fish dry with paper towels. Transfer to a cutting board and cut each fillet into 2 equal-sized pieces. Season with salt and pepper on both sides. In a large bowl, whisk together the tempura mix, togarashi, and 1/4 cup of cold water. Working in batches, add the seasoned fish to the batter; gently turn to coat.

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, add the coated fish (letting any excess batter drip off). Cook 2 to 3 minutes per side, or until browned and cooked through.* Transfer to a paper towel-lined plate and immediately season with salt. Serve the cooked fish with the roasted potatoes, slaw, and yuzu mayo on the side. Garnish with the sliced chives. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.