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Sushi Sang Lee, located in Gloucester, Massachusetts, is the first Edomae-style sushi bar in New England. Chef Sang Hyun Lee, originally from South Korea, moved to the U.S. in 2001 and trained under renowned chefs in Boston and New York. His experience includes working at Oishii Too and training at Shuko NYC under former Masa head chef Nick Kim. Eventually, he returned to Gloucester to open his own intimate omakase-style restaurant.
The restaurant offers an 18-course omakase menu, typically featuring six otsumami, 14 expertly crafted nigiri, soup, and two desserts. A remarkable number of fish are sourced directly from Japan, ensuring an authentic Edomae experience. The quality and execution are of the highest level—fish is expertly cut, and when necessary, aged to enhance umami, showcasing a deep respect for tradition and technique.
During the meal, each dish demonstrated precision and refinement. The otsumami set the stage with delicate yet flavorful bites, leading to the nigiri, where every piece was masterfully prepared. The textures, balance, and depth of flavor reflected exceptional skill. With its commitment to tradition and top-tier ingredients, Sushi Sang Lee delivers an outstanding experience that stands among the best omakase offerings.
8 / 10
