09/17/2026
we’ve been dry-aging fish since day one — right in the dining room.
whole fish rest in the aging cabinet under controlled temp and humidity. enzymes break down the flesh, moisture drains off, and what’s left is deeper flavor, silkier texture, no fishiness.
featured here is Madai (japanese red snapper) firm, tender, with a delicate sweetness and a clean, refined umami flavor — one of Japan’s most prized white fish.