Today we’d like to introduce you to Masatomo Hamaya.
Thanks for sharing your story with us Masatomo. So, let’s start at the beginning and we can move on from there.
I was born and raised in Japan. Growing up, I remember my days as being centered around the family meal. My mom would get up early to start the cooking, while my father would head off to work. I was constantly in the kitchen helping out, and I just naturally developed a love for food and cooking.
I came over to the United States for college and enrolled at Arizona State University. While in school I had the great opportunity to continue working with food, and I ultimately elected to go back to Tokyo and attend culinary school. Once I graduated, I headed back to the states and was fortunate enough to work under some of the most forward-thinking and recognized restaurants in the country.
Through hard work and dedication to my craft, I was able to spend time as Head Sushi Chef at Uchi, James Beard Award Winner Tyson Cole’s restaurant in Austin, Texas, Executive Chef at Ozumo in San Francisco, and Executive Sous at the Michelin-starred Ame in San Francisco.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Smooth….hmm….well, I wouldn’t’ say it’s been smooth, but it hasn’t been rocky either. I’d say it’s been exciting. I’ve gotten to work with some of the country’s best chefs, I’ve learned from and trained some really fantastic chefs, developed some amazing relationships with customers, and I’ve gotten to see food culture grow in the United States. I am thankful, and happy, to have chosen this path. because I get to do something I love every single day.
Alright – so let’s talk business. Tell us about Dragonfly Izakaya & Fish Market – what should we know?
Dragonfly was originally founded back in 1999 with a goal and vision to bring the authentic Japanese Izakaya to Florida. Over the years the company has grown to include three locations with each focusing on a different pillar of Japanese Cuisine. Each location has a few consistent items, but overall the menus are probably only about 30% similar. Our first location (in Gainesville, Florida) focuses on Sushi, our second location (in Orlando, Florida) focuses on Robata, and our newest location (here in Doral) is built around the idea of the Seafood Market.
At all three locations, we pride ourselves on using premium ingredients but serving them in a comfortable approachable setting. We also focus heavily on creating meaningful connections with each and every guest—actually, that’s part of our mantra. We don’t just say we’re crafters of artful flavors and meaningful connections, we live it. When you visit any one of our locations, you’ll be blown away by the level of service and attention that goes into everything we do.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
As I mentioned earlier, I’ve had the great opportunity to train under and work with some of the brightest minds in the industry. Each and every one of them has played a role in making me who I am today. The one person I haven’t mentioned is my wife. She grounds me and keeps me driving. Without her, I’m not certain where I’d be.
Pricing:
- On Sunday’s we do an all you can drink special for only $18 ($15 if you go with our Prix Fixe Brunch menu)
- Lunchtime Teishoku Sets start at just $15
Contact Info:
- Address: 5241 NW 87th Avenue Doral, FL 33178
- Website: http://www.dragonflyrestaurants.com/doral-florida
- Phone: (305) 222-7447
- Email: fishmarket@dragonflyrestaurants.com
- Instagram: www.instagram.com/dragonfly_doral/
- Facebook: www.facebook.com/DragonflyDoral/
- Twitter: https://twitter.com/dragonfly_doral
- Yelp: https://www.yelp.com/biz/dragonfly-izakaya-and-fish-market-doral
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