The lunchtime bowls at his Aji Fish Butchery are composed of sliced, dry-aged sashimi topped with only maldon flake salt, simply dressed salad greens, and white rice. That’s it. And that’s all ...

Keiko Mizoue, the 73-year-old proprietress, used a net to scoop up some fish and quickly prepared and deep-fried them. The aji fry were ready to serve in just five minutes. Matsuura was once a ...