The Chemistry’s Going On: Sushi Lab Review

The Chemistry’s Going On: Sushi Lab Review

Located at The Sanctuary Hotel, Sushi Lab is known for its creative spin on traditional sushi. On a breezy Wednesday evening, my friend and I visited Sushi Lab to taste the signature Omakase from Chef Frankie Chen.

WechatIMG1046.jpeg

When I arrived at the front door, I was amazed by the majestic look of the  boutique hotel. There were stairs covered by red velvet carpet, ivory marble columns, and a door decorated with delicate metallic cravings. Even the service oozed luxury --  I was greeted by a host, who led me to the lounge and brought out a glass of sparkling water. While relaxing on the sofa and waiting for my friend, I looked through the menu. In addition to the signature Omakase, Sushi Lab also served hand rolls, Sashimi, Maki, and other Japanese delights. The menu was designed in the way of a lab manual, and it was absolutely innovative and fun to read.

WechatIMG1029.jpeg

After being seated and choosing our drinks, we officially joined the “lab” with six other “observers”. Chef Chen was there, dissecting fish fillets with his partner. The first dish to arrive was Chef Chen’s unique creation Toro Tartare. Laid on top of a rich portion of avocado and accompanied by nori crackers, the toro was amazingly appetizing.

WechatIMG1031.jpeg

Then our drinks came to the table. My friend had the Suntory Whisky that reminded him of the movie  Lost in Translation, and I had a fruity cocktail that brought me to the island of Hawaii.

WechatIMG1030.jpeg
WechatIMG1449.jpeg
WechatIMG1034.jpeg
WechatIMG1035.jpeg
WechatIMG1036.jpeg
WechatIMG1037.jpeg
WechatIMG1038.jpeg
WechatIMG1039.jpeg
WechatIMG1040.jpeg
WechatIMG1041.jpeg
WechatIMG1043.jpeg

The smoked miso soup was served as an unexpected highlight of the dinner. Chef Chen ignited two pieces of charcoals and covered them with beakers. Separated from oxygen, the fire snuffed out, and the beakers were filled with smoke. Then miso soup was poured into the beakers and delivered to us. Materfully infusing the unique aromatic of charcoal and using beakers as the containers, Chef Chen has turned the miso soup into a performative art and an innovative creation.

WechatIMG1047 1.jpeg
WechatIMG1033.jpeg

As I was having the last bite of the hand roll, I realized that we had come to the end of this omakase experiment. It is always a joyful moment to taste omakase. It is delicious, meticulously prepared, creative, and spontaneous. At Sushi Lab, guests won’t know exactly what’s included in Omakase until they experience it. We trust the chef and arrive with expectations. Omakase is an impeccable cuisine and a great performance art, especially here at Sushi Lab.  

WechatIMG1042.jpeg
The Brilliance Behind Beauty: BELLA's Influencer Issue Cover Party

The Brilliance Behind Beauty: BELLA's Influencer Issue Cover Party

Brunch at Buenos Aires: Feels Like Argentina

Brunch at Buenos Aires: Feels Like Argentina