Sushi by Scratch Restaurants occupies a mini counter with seating for just ten guests in Dallas' Downtown Historic District, part of the omakase concept from chefs and owners Phillip Frankland Lee and Margarita Kallas-Lee. The small format keeps the focus tight — a personalized experience built around close contact with the counter rather than volume.
The nigiri leans inventive rather than strictly traditional: hamachi finished with a dab of sweet corn pudding and sourdough breadcrumbs, and classic pairings reworked with house-fermented soy sauce. Cocktails, sake, and beer round out the counter alongside the courses.
Locals describe the room as a hidden gem with a speakeasy feel, pointing to the intimate counter, attentive service, and daily fresh fish as the things that define a visit.
The nigiri leans inventive rather than strictly traditional: hamachi finished with a dab of sweet corn pudding and sourdough breadcrumbs, and classic pairings reworked with house-fermented soy sauce. Cocktails, sake, and beer round out the counter alongside the courses.
Locals describe the room as a hidden gem with a speakeasy feel, pointing to the intimate counter, attentive service, and daily fresh fish as the things that define a visit.