Dry Aging Masters Episode 17 – Shin Thompson

Shin Thompson's approach to Japanese yakiniku is as refined as it is innovative. As chef at Niku X in Los Angeles, Shin has mastered the art of blending Japanese traditions with French technique and American creativity to craft a dining experience centered around premium wagyu beef. Partnering directly with Masami Ranch in Northern California, Shin controls every aspect of his beef's journey – from the animal's diet to the final presentation at the table. His unique dry aging process showcases both technical precision and creative flair: coating tomahawk steaks with wagyu fat infused with whiskey, then aging them to develop rich, complex aromatics that elevate the beef's natural flavor while improving texture and tenderness. With DRY AGER Cabinets on display as guests enter the restaurant, the dry aging process becomes part of the story – sparking conversation and inspiring Instagram moments before the first bite is even served. 👉 Discover more at https://www.dryagerusa.com (USA) 🌍 Or visit us globally at https://www.dry-ager.com/en/