
3

"From the Pasta|Bar and Sushi by Scratch Restaurants team of husband-and-wife chefs Phillip Frankland Lee and Margarita Kallas-Lee, this 20-seat, à la carte sushi restaurant flies in fish weekly from Tokyo’s Toyosu Market, serves raw, fresh fish with only the rice cooked (no tempura or noodles), and pours beer, sake, and select wines. Originally intended as a high-end Hill Country omakase, it has instead opened on East Sixth, operating Thursday through Monday from 5 p.m. to 9 p.m. and accepting walk-ins only." - H. Drew Blackburn