Tucked inside the historic Montecito Inn on Coast Village Road, Sushi by Scratch is the kind of place that feels a little secretive and a lot special.
The small, 10-seat sushi counter creates an intimate atmosphere where every guest has a front row seat to the craft and precision happening just a few feet away.
The restaurant at 1295 Coast Village Road is the creation of the husband-and-wife co-owners: executive chef Phillip Frankland Lee and executive pastry chef Margarita Kallas-Lee.
Together they built a concept centered around a playful but meticulous omakase experience in which guests place their trust in the chefs and simply enjoy the ride.
My evening there felt less like a typical dinner reservation and more like stepping into a carefully choreographed performance.
The counter setting immediately creates a sense of connection between the chefs and the guests. Every course is prepared right in front of you, each piece of nigiri assembled with careful attention before being passed across the counter with a brief explanation of the ingredients and how it should be eaten.
I can honestly say I was blown away by both the staff and the food. The level of care that went into every detail of the experience was clear from the moment the first course arrived.
What stood out most was the team working behind the counter.
Leading the experience on the left side was head chef Julian Tham, who has been part of the Sushi by Scratch family for more than a decade.
Over the years he has helped open 12 of the restaurants across the United States, bringing consistency and expertise to a concept that depends on precision and timing.
Watching him work was impressive. Each movement felt practiced and deliberate, whether he was brushing a piece of fish with sauce or shaping the rice that forms the base of each bite.
Chef Manny Torres worked alongside him, helping guide the rhythm of the evening as the courses moved steadily from one to the next.
Executive pastry chef Margarita Kallas-Lee and executive chef Phillip Frankland Lee are the husband-and-wife team behind Sushi by Scratch Restaurants, creating a playful yet precise omakase experience at the Montecito Inn. Credit: Sushi by Scratch Restaurants photo 
With just 10 seats around the counter, Sushi by Scratch offers an intimate dining experience where guests watch each course prepared just inches away from their seats. Credit: Sushi by Scratch Restaurants photo 
The omakase experience unfolds bite by bite, with chefs presenting a progression of sushi that blends traditional craftsmanship with creative modern touches. Credit: Sushi by Scratch Restaurants photo 
Each piece of nigiri is carefully assembled and served one at a time, allowing guests to appreciate the balance of fresh fish, seasoned rice and delicate sauces. Credit: Sushi by Scratch Restaurants photo
The chefs created an atmosphere that felt relaxed and welcoming while still maintaining the level of detail you would expect from a Michelin-recognized restaurant.
It never felt stiff or overly formal. Instead there was conversation, laughter and the kind of easy energy that makes a meal memorable.
The meal followed the classic omakase format, meaning the chefs decide what you eat and in what order.
Over the course of the evening, bite-sized courses arrived one by one, each highlighting different flavors and textures. Some bites leaned toward traditional sushi craftsmanship while others introduced unexpected elements that made the experience feel creative and modern.
That balance between respect for tradition and a willingness to experiment is clearly part of the vision the Lees bring to the restaurant. Their approach has helped make Sushi by Scratch one of the most distinctive sushi experiences on the Central Coast.
Equally memorable was the hospitality that carried through the entire evening.
Lynne Duquette, who was tending bar that night, played a big part in creating that welcoming atmosphere. Drinks arrived with perfect timing between courses, and she had an easy way of engaging with guests that made everyone feel comfortable right away.
The restaurant’s general manager, Daniel Yoshimi, was also incredibly helpful throughout the evening.
He helped ensure everything ran smoothly while also taking time to check in with guests and answer questions. His attention to detail and welcoming attitude added another layer of thoughtful hospitality to the experience.
By the time the final courses arrived and the evening began to wind down, it felt less like leaving a restaurant and more like saying goodbye to a group of people who had just hosted you for dinner in their own kitchen.
The food was outstanding, but what truly stayed with me was the people. I walked away genuinely blown away by both the staff and the food.
It was not just dinner. It was an experience that reminded me how powerful great hospitality and great cooking can be when they come together in the same room.
