Hailing from South Korea, Sang Hyun Lee came to the United States in 2001. He settled in
Boston, where he started training as a sushi chef at Oishii Sushi Bar. After perfecting his craft
at various sushi restaurants in the Boston area, Lee moved to New York in 2015, to work with
Sushi Chef Kazu Yoshida at 1or8, in Brooklyn.

As Sushi Chef of Sen Sakana, Lee is interpreting the spirit of Nikkei cuisine into an array of
beautiful sushi, combining elements and techniques of both Peruvian and Japanese culture.
Whether infusing soy sauce with a special house-blend of herbs, or utilizing the indigenous
produce of Peru to enhance the omakase, Lee’s dedication to artistry enables him to create
unique experiences for every guest.