Scratch Restaurants Group, the innovative Los Angeles-based, multiple Michelin-starred group from husband-and-wife chef team Phillip Frankland Lee and Margarita Kallas-Lee, softly opened Sushi by Scratch Restaurants: Los Angeles on December 31, 2022 on the first floor of Ventura Boulevard’s Encino Place, on the heels of retaining their Michelin star at Pasta Bar in Los Angeles and Sushi by Scratch Restaurants: Montecito early last month. Located on the ground floor of the same plaza that housed the beginning of the group’s restaurant empire (Sushi Bar, Pasta Bar, and Scratch Bar), the re-envisioned Sushi by Scratch Restaurants: Los Angeles concept takes inspiration from the beloved 17-course tasting menu concept Sushi Bar upstairs, which will remain and live on as a private dining space. Sushi by Scratch Restaurants: Los Angeles debuted as a newly reimagined concept, but will continue to serve its innovative omakase-inspired nigiri at the 10-seat chef’s counter, preserving some of Lee’s signature creations in addition to debuting new offerings.

“We pride ourselves on providing a fully immersive, deeply personalized experience at our restaurants, and are looking forward to continuing that with our new Sushi by Scratch Restaurants location in Los Angeles,” share the Lee’s.  “With the reimagined concept, guests will continue to experience our ‘from scratch’ approach to cooking and hospitality that lives in the heart of what we do, with every ingredient made in-house, from our matcha green tea salt and soy sauce to the sushi vinegar and yuzu kosho.”

The new Sushi by Scratch Restaurants: Los Angeles location is built around an intimate, dimly lit dining room, where 10 guests find themselves face-to-face with three chefs at the sushi counter. With three seatings offered a night (5 p.m., 7:15 p.m., 9:30 p.m.), guests are guided through an immersive 17-course nigiri tasting menu experience—showcasing fish and shellfish primarily flown in twice a week from Tokyo’s world famous Toyosu Fish Market—all of which were inspired by the omakases enjoyed by the Lee’s over the years. The menu will feature new creations along with some of Chef Lee’s signature pieces that have helped shape the city’s sushi scene, including Hamachi painted yellow with sweet corn pudding and topped with a fine sprinkle of breadcrumbs made from Kallas-Lee’s famous sourdough; aged Blue Fin Tuna served simply with Lee’s homemade soy sauce and fresh wasabi; Albacore wrapped in sake-soaked nori and topped with ponzu, fresh wasabi, and crispy onions; as well as Lee’s signature 1-2 punch of Roasted Bone Marrow nigiri seasoned simply with soy sauce, sea salt, and freshly grated wasabi root; followed by a fan favorite of Unagi that’s fried crispy in the rendered bone marrow fat from the previous course and then dressed with poblano yuzu kosho, soy sauce, ponzu, lemon, and sea salt. For dessert, guests enjoy Chef Margarita’s Matcha Bon Bon with makrut lime, white chocolate, and shortbread paired with a Hot Green Tea that is brewed with a bit of umeshu plum wine, smoked lavender honey, and fresh yuzu to round out the dinner.

With a dedicated bar in the new space, the beverage program at Sushi by Scratch Restaurants: Los Angeles—led by Sake Sommelier and Director of Operations Gavin Humes—showcases a thoughtful selection of Japanese, sake, and whisky. Three different beverage pairings are offered (ranging from $105-$125); the first includes three sakes, two micro cocktails and a beer; option two includes six pours of sake; and the third option includes six pours of Japanese Whiskey. Beverages are also available a la carte.

The new Sushi by Scratch Restaurants: Los Angeles is located on the first floor of 16101 Ventura Blvd, Los Angeles, CA 91436. The Sushi by Scratch Restaurants: Los Angeles experience is $165/person plus tax and service charge, with additional add-ons and beverage pairings available

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