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.