Media
From the quiet streets of Gloucester to the pages of national publications, Sushi Sang Lee has earned praise for its thoughtful approach to Edomae-style omakase and bold use of New England seafood
Edible Boston, “Sushi Masters”
Sushi Sang Lee is the first Edomae-style sushi bar in New England. “My style of sushi is called ‘Edomae’ sushi: Edo is an old name for Tokyo; mae means ‘in front of.’ But more accurately it’s a Gloucester/Edomae sushi. I’m trying to use more local fish and less Japanese fish,” Lee says. “We’d traditionally use Japanese fish, but I’m using Gloucester fish. There are a lot of undiscovered local fish, and underrated local fish, like mackerel. It’s delicious and has layers of flavor.”
Winter 2025
Northshore Magazine, “Sushi Sang Lee Serves Up an Exceptional Omakase Experience”
Our meal begins with otsumami, or appetizer courses... a chawan mushi, a soft and expertly rendered traditional savory egg custard, wobbling beneath local northern stone crab. The chef describes it as a Gloucester lobsterman’s bycatch that is rarely used. It is candy sweet.
November 2024
The Boston Globe, “In Boston, omakase is having a moment”
Much of the seafood at Sushi Sang Lee comes from the waters around Gloucester — be it winter crab atop warm, quivering chawan mushi, or cubes of local ankimo, monkfish liver (‘people call it foie from the sea,’ Lee says with a smile), served with pickled squash to offset its richness.
May 2024
Connect on Social
Follow along for a behind-the-scenes look at the daily preparations, seasonal specials, and the stories behind each course.