Raw Fish Only Gets Better with Age at Miami’s Dragonfly

Chef Masatomo Hamaya remembers the first time he tried fresh-off-the-boat sushi. It was 5AM and Master Sushi Chef Tanaka had taken him to Tokyo’s Tsubaki Fish Market to try freshly killed and bled flounder. “I remember it being flavorless and too firm to eat,” recalls Hamaya. “It seemed like it would require a lot of sauces and that’s not the idea behind Japanese food. Japanese food is...