We’re only a few weeks away from the South Beach Seafood Festival! I was able to interview Chef Masa Hamaya at Dragonfly in Doral, and I’m more excited than ever to see them on the sand during #SobeSeafood Week, Oct. 17-21!
Originally from Soka, Japan, Chef Masa started out in the Modeling Industry working as an Agent until the age of 30. Then, he pivoted to focus on his passion: Food.
Now 45, he has been in the culinary industry for the last 15 years. He first begun his journey as a means to move to the United States.
After tasting some of his best dishes, it’s safe to say he made the right choice!
Chef Masa took us on a flavor journey by preparing some of his top-selling plates.
The meal was absolutely as incredible as it looks:
Sashimi Red Tuna, Striped Jack, Black Sea Bream Sushi
Chef Masa believes the key to great sushi begins with how the fish are raised. The Bluefin Tuna used at Dragonfly Doral is from Boston and 100% wild caught.
A Tokyo staple! The Chef said this was a common dish to be had with a cold beer with colleagues and friends at a local bar after work. Easy to eat, flavorful battered chicken and the dipping sauce was delicious!
Sushi Varied Preparations
Chef Masa takes a lot of culinary inspiration from Tokyo and his favorite food to make is traditional Sushi called Edomae.
The rice is seasoned with vinegar, which compliments the fresh fish. The Chef advised we skip the soy sauce for this dish and instead enjoy each piece in all its flavorful glory. And boy, did we!
Flavorful and rich, this dish was meant to be shared! Japanese style Wagyu Short Rib is braised for 5 hours making it melt-in-your-mouth tender while the poached egg makes it extra saucy and flavorful.