Experience
The Restaurant
Sushi Sang Lee is an intimate Edomae-style omakase experience rooted in tradition—and transformed by place. Here, Chef Sang Hyun Lee invites guests to explore a style of sushi that honors centuries-old Japanese techniques while celebrating the distinct beauty of New England’s local seafood.
With just eight seats at the counter and two seatings per evening, Sushi Sang Lee offers an 18-course omakase menu that evolves with the seasons and the sea. The style is precise, minimal, and deeply intentional—each course serves the moment it is ready to be enjoyed in a single, perfect bite. While Edomae traditionally references the seafood caught in the Tokyo Bay, Chef Lee offers what he calls “Gloucester/Edomae”: a reinterpretation of this revered tradition using the day’s freshest catch from the historic fishing port of Gloucester.
Expect delicacies like local monkfish liver (Ankimo), Gloucester mackerel (Shime saba), or stone crab chawanmushi alongside Japanese goldeneye snapper and Hokkaido uni. The result is a conversation between East and West, heritage and innovation—where even seasoned sushi aficionados encounter flavors they’ve never tasted before.
In place of alcohol, We offer BYOB(Bring Your Own Bottle), Only Sake, Wine and beer. Corkage fee is $20 per 750ml bottle, One bottle for two guests limit.
Quietly revered, Sushi Sang Lee is less a restaurant and more a study in restraint, flavor, and reverence—for the fish, the craft, and the moment.
The Chef, Sang Hyun Lee
Chef/Owner Sang Hyun Lee was born and raised in Seoul, South Korea, and moved to Boston on September 11th 2001. Chef Lee started working at a sushi bar in and around the Boston area then moved to NYC in 2005 and trained under chef Yoshi at Akari. A few years later Lee decided to move back to Boston and trained under chef Kung at Oishii Too in Sudbury, MA. After Oishii Too he worked as a head chef at various Japanese restaurants around the Boston area.
Chef Lee moved to Gloucester, MA in the summer of 2012 to run a sushi bar at the Madfish Grille in Rocky Neck. That summer chef Lee met his wife Elena Lee and Gloucester became his forever home. A few years later Chef Lee took a head chef position at a new restaurant Sen Sakana in midtown Manhattan. After a successful opening with a New York Times review by Pete Wells, Chef Lee made the transition to Shuko NYC, to experience the top level Omakase sushi bar in the city under Chef Nick Kim(a former head chef at Masa,NY).
After the precious experience at Shuko, Chef Lee has finally returned home to Gloucester, MA to share the Gloucester/Edomae sushi that allows the guest to taste the maximum potential of Japanese and New England seafood.