Yasu Kizaki knows that most sushi fanatics are looking for the freshest cuts of fish.
A chef prepares an assortment of fish Thursday, May 23, 2024 at Izakaya Den. Sushi Den has begun educating customers on why the restaurant has uses a dry-age process for certain fish, including tuna and snapper, to tenderize and develop flavor. Yasu Kizaki knows most sushi fanatics are looking for the freshest cuts of fish. That’s why his youngest brother Koichi visits the Nagahama fish market in Japan every day at 2 a.m.
“If we said we’re serving seven-day-old fish people would think, ‘Oh my god,’” Yasu said. “But if I say seven-day-aged tuna, it sounds better, right?” When fishermen catch tuna, the biggest fish at the sushi bar, the fish swims around aggressively trying to escape. “The issue is that the fish’s body temperature starts to go up, and the blood is heated up, making the whole body warm,” Kizaki said.
Sushi Den and Izakaya Den’s “Catch of the Day” menus feature the dry aging seafood in cuts of sushi, sashimi and nigiri.
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