You have heard of dry-aged steak, but how about dry-aged fish? Using a culinary technique called Jukusei wrap dry aging, a process perfected in Japan, Chef Davin Waite and the team at Wrench and Rodent Seabasstropub in Oceanside, CA are using this technique to elevate the flavor and provide a new taste experience. They are serving 80-day dry-aged bluefin tuna, chūtoro, kampachi and wahoo as they continue to innovate the local sushi scene, transform dishes and provide a wonderful taste experience. As always, their dishes are a visual masterpiece that culminates in a stunning meal.