Dry-aged sushi is a tradition with long roots in Japan, and one now getting more attention in the U.S.

The “Kenji omakase experience” at (you guessed it) @kenjinola is an exaltation of the technique.

Fish prepared this way gives a cleaner bite, a firmer texture, and often a richer flavor, accentuating the fattiness without actually adding fat. When dabbed with vinegar or a sauce at service, the fish absorbs it better. You taste the sauce within the fish, not just on it.

Kenji’s omakase follows the classic progression, starting with bright, lighter-flavored preparations, like a warm-up lap for the palate to more robust fish and preparations, and that’s where the aged examples start turning up.

You can try it by the piece off the regular menu, and there’s a smaller omakase served tableside.

But the full “experience” is served twice nightly at the sushi bar. I gave it a go, sake pairings and all.

Link in my bio has the full read on how it went, and what Kenji is all about.

Big plans ahead for chef Matt too, so you’ll be seeing more of this style of sushi soon.

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