Silvers Omakase
Restaurant · Lower State
224 Helena Ave, Santa Barbara, CA 93101
Highlights
Michelin-starred omakase with seasonal seafood and house-milled rice.
Michelin-starred omakase with seasonal seafood and house-milled rice.
"A Michelin one-star omakase that opened in 2024 under chef-owner Lennon Silvers Lee (whose older brother is Sushi by Scratch and Pasta Bar founder Phillip Frankland Lee). The intimate, 10-seat tasting menu heavily features local seafood—nigiri, hamachi, sliced bluefin tuna—and proved wildly popular, selling out 1,110 reservations one month before opening. Reservations are required and the omakase is priced at $235 per guest." - Mona Holmes
"Silvers Omakase in Santa Barbara received a Michelin star. Phillip Frankland Lee, speaking about ambitions for his own restaurant and the family connection, said: "We’re trying to get two stars with Pasta Bar. We’re trying to get a green star, trying to get all those things. A year ago, we planted a legit quarter-acre garden. If my brother [Lennon Silvers Lee of Silvers Omakase] gets a star, we’ll be the first brothers in America to both own separate starred restaurants, only the second time that’s happened in the world, and the only ones current. If the stars align…" (They eventually did and Silvers Omakase received a Michelin star.)" - Matthew Kang
"One star. Chef Lennon Silvers Lee’s Santa Barbara omakase restaurant, Silver Omakase, received its first Michelin star. Lee was previously the chef at Sushi|Bar Montecito when it received a Michelin star (which it has since lost). Lee learned to do sushi under his older brother Phillip Frankland Lee, chef/owner of Pasta|Bar in Encino, which also retained its Michelin star. The two brothers are the only chefs in the U.S. to concurrently hold Michelin stars of their own restaurants. The younger Lee focuses on traditional edomae sushi served with a deep commitment to house-milled rice from Tanada Isehikari in Japan." - Eater Staff
"Earned a one-Michelin-star rating as a new one-star entrant in the 2025 California Guide." - Rebecca Roland
"With just a handful of seats and a small staff, this Santa Barbara omakase offers an ever-changing parade of well-executed nigiri and small dishes built on house-milled Japanese rice and fish sourced locally and from Japan that are then dry-aged. Guests are encouraged to arrive early for a glass of sparkling wine before being seated together; the savory sequence may include hamachi, shima aji, and bluefin tuna, and the uni rice — mixed with wasabi and topped with masago arare — is a standout before the meal ends with a housemade sorbet." - The MICHELIN Guide
