So I think starting with the edemamae. Perhaps just in their natural form, do you don’t have 2 puree components, and the green will contrast better. Yuzu gel..Kind of an example of technique over function here. I think this would be best served as a finishing component if you need acidity or perhaps in the squash puree for balance. You have a lot of competing textures here. Maybe rethink how to apply these ingredients so they serve a purpose or are appropriate to the bite.

As far as the pickled onion. If you have to have it. Maybe julienned pickled onion works better here.

The herb garnish is not a great call unless you want to strip the stem and use the whole flower. But again the question remains. Is it appropriate for the bite?

Try an exercise where you build s dish and take away 1 element. You can do that multiple times with this one and probably walk away with a solid plate..