Orlando chef Lewis Lin host stages a multi-course dinner of dry-aged nigiri every Wednesday at Juju

Juju chef/owner Lewis Lin is at the forefront of dry-aging fish in this city. Much like dry-aging steaks, dry-aging fish zaps the meat of its moisture, residual blood and slime, thereby neutralizing any fishy odors while amplifying its flavor. On Wednesday nights, Lin stages a “Nigiri-Kase” — a multicourse dinner spotlighting dry-aged fish.