Michelin-starred Scratch Restaurants Group, the Los Angeles-based group from husband-and-wife Chefs Phillip Frankland Lee and Margarita Kallas-Lee, has launched a limited pop-up of its Michelin-winning Sushi by Scratch Restaurants: Beverly Hills omakase-inspired tasting menu concept at SLS Beverly Hills, a Luxury Collection Hotel.
The pop-up from Sushi by Scratch Restaurants — which has locations in Encino, Montecito, New York, Healdsburg, Dallas, Miami, Austin, Seattle, and Chicago — returns to Beverly Hills fresh off of the concept’s opening in New York City in September 2024. The pop-up at SLS Beverly Hills is open to both hotel guests and the public, with reservations now live on Tock for Wednesday through Sunday seatings.
“We pride ourselves on providing a fully immersive, deeply personalized experience at our restaurants, and we look forward to bringing that to the SLS brand and Beverly Hills,” the Lees said in a press release. “We love the idea of blending the two luxury brands together to create a memorable, shareable, one-of-a-kind culinary experience, and that new audiences from around the world will be able to enjoy our California take on omakase.”
Similar to all of Sushi by Scratch Restaurant’s designs, the popup is located in SLS Beverly Hills’s secret white room, the property’s private dining room and formerly an extension of the Nook Restaurant. The intimate room has been transformed into a “luxurious cozy lair, dimly lit with one long counter placed in the center” where three sushi masters provide a 17-course omakase tasting menu experience for the 10-seated guests.
The dinner begins with a complimentary welcome cocktail and canapé service before being guided through the nigiri tasting menu — 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 features new creations along with some of Chef Lee’s signature pieces, 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 umeshu plum wine, smoked lavender honey, and fresh yuzu.
The sushi is complemented by a beverage program created by Sake Sommelier and Director of Operations Gavin Humes, that showcases a selection of Japanese sake, and whisky. Three different beverage pairings are offered as add-ons 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.
Priced at $185+/person, dinner reservations for the Sushi by Scratch Restaurants pop-up at SLS Beverly Hills are now live and available via Tock, with seatings at 5 p.m., 7:15 p.m., and 9:30 p.m., Wednesday through Sunday.
