DRY AGING Masters Episode 14 – Sushi Calling

Chef Ray Lee, owner of Akiko's Restaurant and Friends Only, shares his journey from growing up in his family's restaurant business to pioneering innovative dry-aging techniques for sushi. Born into the restaurant industry, Lee transformed his family's traditional sushi restaurant after finding inspiration through his travels in Japan. Chef Lee specializes in dry-aging fish, a technique he's perfected over 10 years. Using state-of-the-art dry-agers with controlled humidity, temperature, and UV light, he enhances the texture and flavor of premium fish sourced from Tokyo's Toyosu market and local suppliers. The restaurant features an impressive selection of dry-aged fish including Kimidai (golden-eye red snapper), Akamutsu (black thoracieperch), yellowtail, black cod, and salmon.