Sushi Sang Lee - Gloucester

“This was our 2nd time and it was great! I love how interactive the chef and you can watch him make the food. It’s neat that it is a combination of local sea food and traditional Japanese fish. It’s BYOB so make sure to bring alcohol with you if you want a drink.”

“Absolutely phenomenal meal to celebrate our elopement! Friends had called ahead and gifted us sake to celebrate, which we found upon arrival. Everything about our evening was elevated and thoughtful. Each dish and piece was served beautifully and explained well. All accoutrements were paired exquisitely, allowing every flavor to shine with added depth. I was at multiple points speechless, teary-eyed, and delighted. Chef and staff were happy to answer any and all questions (which some diners definitely took advantage of, and those were handled with grace and professionalism). We will most certainly be back - maybe even with some special Vermont brews for the chef.”

“Not your typical Omakase experience if you're used to high end joints in New York, Vegas, San Francisco. This. Is. A . Good. Thing. The space is small, but not cramped and not fussy. There are eight seats at the bar and that's it. Once all the diners arrived, the lights were turned very low on the diners side of the bar. That was a nice sensory touch and added a little drama. It was serene. We were seated in the center and could easily converse with everyone else at the bar plus the chef, who by the way, is a really sweet guy who also takes what he's doing very seriously. I can't remember all of the courses, but they were all very, very good. No flash. No need for gold flakes or dry ice magic. Excellent fish. Perfect rice. I'll say that again. Perfect. Rice. The pacing was just right. We opted for the extra course, which was a toro hand roll and it was marvelous, but I struggled to finish it because I was too full. Some of our favorites were the monk fish liver, lobster, snapper, blue fin tuna and the Naruto roll, which featured local mackerel and I think chives, cucumber, sesame seeds and, oh lord, I wish I could remember, but no rice. We've never had anything like that before. Color me surprised and delighted. Service was friendly and operated like a well choreographed dance between the chef, assistants behind the bar and our hostess. We brought our own bottle of Sake and it was placed on ice for us and our water was never close to empty. By the way, plan ahead of you plan to BYOB as the owners of the wine store up front have retired. We live very far away in Texas, but will do our best to make it back soon.”

“Sushi Sang Lee is my favorite Edomae-style sushi restaurant in the Boston area. Located about an hour away in Gloucester, it is absolutely worth the trip - and I promise you will love the experience. Boston has seen its fair share of Edomae-style sushi spots lately, but what sets Sang Lee apart is the absence of unnecessary, showy ingredients (caviar, foie gras, wagyu, truffles, etc.) and the unwavering dedication to the fish, the ingredients, and the craft. The rice is always served at the perfect temperature, making each bite simply heavenly. The opening appetizer bites are fantastic, including the best ankimo course I’ve had to date. The following nigiri progression is pure perfection, and the omakase concludes with a delicate tamago pre-dessert, followed by a thoughtfully crafted dessert. I’ve made the hour-long trek several times, often bringing friends along - and without exception, everyone agrees: Sushi Sang Lee is exceptional.”

“Spectacular food, service and environment. The chef elevates locally sourced seafood along with high quality, rare imports to provide an uplifting and thoughtful menu. A one of a kind experience that I am sure rivals the best sushi in Japan, let alone Boston or Manhattan.”