The restaurant’s “about us”<\/a> web page provides a mild-mannered, simple description of a beachfront restaurant with an “intimate chef’s counter the place you may expertise an revolutionary omakase eating expertise with recent, regionally sourced, and flown-in fish.”<\/p>\n What it doesn\u2019t inform you, nevertheless, is that your miso soup can be served in a beaker, the yellowtail is smoked beneath a lab glass, specialty cuts of fish are torched earlier than your eyes, and uni is topped with caviar and gold flakes.<\/p>\n It\u2019s all a part of the imaginative and prescient by New York City actual property developer Hank Freid and his son Brandon, whose trendy tackle conventional Japanese eating is now serving on the bottom flooring of the 106-room Residence Inn by Marriott Fort Lauderdale\/Pompano Beach<\/a>.<\/p>\n Brandon tells New Times <\/i>his household\u2019s Impulsive Group<\/a> bought the resort property three years in the past, opting to bypass Miami-Dade and Palm Beach County for unexplored territory. <\/p>\n According to Brandon, Pompano Beach offered a promising alternative to develop its holdings \u2014 which embody New York City’s\u00a0Sanctuary Hotel, Haven Rooftop, and the Ameritania Hotel \u2014\u00a0right into a burgeoning South Florida market.<\/p>\n \u201cOther areas like Miami and Boca Raton felt oversaturated, but when we started looking into the revitalization taking place in Pompano, we immediately knew this was going to be the next hot spot,\u201d says Brandon.<\/p>\n As with its New York City sister ideas, the Florida outpost serves up conventional sashimi and nigiri with a laboratory-themed presentation. <\/p>\n Sushi Lab first opened as an eight-person omakase on the concierge desk within the foyer of the Sanctuary Hotel. The idea rapidly expanded to the constructing\u2019s rooftop, a second location in East Village, and the Chemistry Room at Sushi Lab, a 30-seat offshoot that includes a 15-course tasting menu in Midtown.<\/p>\n Sushi Lab provides an oceanfront view from the bottom flooring of the Residence Inn by Marriott Fort Lauderdale\/Pompano Beach. <\/p>\n Photo courtesy of Sushi Lab <\/p>\n<\/p><\/div>\n<\/p><\/div>\n \u201cIt\u2019s exploratory sushi \u2014 both traditional and nontraditional, with different fish and offerings you wouldn\u2019t find somewhere else,\u201d says Brandon. \u201cHow we prepare everything really stands apart from more generic places. We get imaginative in what we do, and how we highlight different flavors \u2014 like scientists in a lab.\u201d <\/p>\n As the Residence Inn flagship restaurant, Sushi Lab\u2019s signature $60 omakase would be the fundamental draw. Despite the experimental theme, the choices aren\u2019t all fusion however as an alternative current artistic marrying of advanced flavors from each Japanese and French delicacies. The distinction and presentation are supposed to supply a contact of pleasure. <\/p>\n You’ll want a reservation<\/a>\u00a0to expertise Sushi Lab\u2019s entry-level omakase on the bar, nevertheless it’s served on the desk as properly. Dubbed the \u201cChef\u2019s Selection\u201d and priced at $60 per individual, it contains 11 signature items doled out over a 90-minute dine. For the extra adventurous eater, the $100 \u201cLab Experiment\u201d will get you 15 programs, every accented with high-end components like freshly shaved black truffle, caviar, and gold leaf. <\/p>\n While Sushi Lab\u2019s focus is on omakase, extra indoor and out of doors seating presents company with the choice of an a la carte izakaya, sushi, and maki menu that features appetizers, salads, and entree-style fundamental plates. Seated on the bar for omakase, however desire the bao buns? You can order these, no downside.<\/p>\n Highlights embody sharing plates like a selection of miso eggplant, tender shell crab, or pork stomach bao buns; mains like seared Wagyu lettuce wraps or a candy and bitter tackle hen and waffles; and an inventory of specialty sushi rolls together with the \u201cSurf & Turf\u201d that pairs spicy tuna topped with torched Wagyu beef or the \u201cWater Dragon Roll\u201d with truffle-dusted barbecue eel, cucumber, and avocado.<\/p>\n \u201cSushi is still an untapped market in Pompano,\u201d sums up Brandon. \u201cSushi Lab will offer diners an elevated, high-quality oceanfront omakase and sushi experience, but one that\u2019s also approachable. This is a very different environment from your usual omakase spaces.\u201d <\/p>\n Sushi Lab<\/b>. 1350 N. Ocean Blvd., Pompano Beach; sushilab.com<\/a>. Sunday by means of Wednesday 11 a.m. to 9 p.m., and Thursday by means of Saturday 11 a.m. to 10 p.m.<\/i>\n<\/p>\n<\/div>\n![](\"https:\/\/media1.miaminewtimes.com\/mia\/imager\/u\/blog\/15662011\/_i0a6811.jpg?cb=1668124195\")
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