At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.


5 Questions for L.A.-Based Chef, Phillip Frankland Lee

BY Lesley Balla | October 2, 2017 | Feature Features

Be our guest as chef Phillip Frankland Lee dishes on his newest venture, favorite plates and more.
Chef Phillip Frankland Lee

What makes the menu for Sushi|Bar so unique?
I tried to honor the tradition of sushi, but not [in a] cliche [way]. We want to make the best food we possibly can but not be bound by the handcuffs of tradition.

What dish are most proud of?
The hamachi with a dab of sweet corn pudding, a few sourdough breadcrumbs, homemade soy and fresh wasabi. People always expect hamachi at a sushi bar, but this is our way.

Why is there so much mystique around the experience?
When you think about sushi, you already know what it is and what you want. We’re stripping away expectations. If we’ve simply opened up this restaurant in a storefront, we’d get booed off the stage.

Your “master of ceremonies,” barman Benjamin Schrader, is a magician. Does he do magic for the guests?
He does all the time! There are actually decks of cards hidden throughout the room, and if anyone finds it, he’ll do a trick.

Is it challenging having four restaurants right next to each other?
No. Now, I can be in the kitchen [in any of the] four kitchens within a minute. And they’re all so different. From the playlist to the ambience, as a guest you’d never know they were all owned by the same team.

Photography Courtesy Of: