Our guest is Phillip Frankland Lee who is the chef/owner of Sushi by Scratch. Sushi by Scratch Restaurants began in Los Angeles and New York marks its tenth location, which opened in September 2024.
Phillip is known for innovative omakase-style sushi preparations, while still respecting the values set by sushi masters. For example, he uses premium seafood mostly from the Toyosu Market in Japan and he imports rice from Toyoama Prefecture and mills it in-house. On the other hand, he pays homage to his American upbringing by flavoring hamachi yellowtail with sweet corn pudding and topped with a sprinkle of sourdough breadcrumbs.
Sushi has come a long way in the U.S. since the 1960s when it was introduced to the general public for the first time. Sushi is now one of the most popular foods in the U.S. and great talents like Phillip seem to be making it uniquely American.
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