why we are here
we opened the bento box in march of 2006 so that we could give wilmington a clean new style of sushi with personal service so that when you come to the bento box you know that the food you order was created just for you fresh to order the way you want it .

how i got here





Chef Lee Grossman found his niche early on. Living and working near the ocean in Rhode Island, Chef Lee spent much of his early career watching and learning from the professional fish cutters in the local market. As he developed his culinary skills, his path took him to several locations but never out of sight of the sea nor far from the fish he found so compelling.
Chef Lee was first introduced to the ancient art of sushi while working in Rhode Island Having had the good fortune to make the acquaintance of a master sushi chef, he bartered his own culinary services for the opportunity to learn the history and the very specialized craft of sushi preparation. Along the way, he made contacts with fish vendors throughout the world who now contact Chef Lee with offers of the highest quality fish at the moment the catch is taken from of the ocean. Hamachi and Toro from the seas off the coast of Japan, salmon from Scotland, conch from the Turks and Caicos Islands, and Tuna from the east coast waters in the winter and the Pacific coast in the summer, are some of his regular purchases.
Chef Lee brought his talents to The Breakers in 2001 where he created the sushi at Echo, The Breakers Asian venue. It has been estimated that he produces a half-million pieces of sushi per year for the restaurant and private events. His greatest pleasure, however, is the time spent behind the sushi bar where he offers guests an experience and an education in his very specialized craft. His eagerness to explain, demonstrate, and discuss his preparations has cultivated an impressive list of clients who come for the food and friendship.
Over the years, Chef Lee has garnered the reputation as one of the most-knowledgeable and talented sushi chefs in South Florida. Just as he once learned from a master, now young chefs clamor to spend time in Chef Lee’s kitchen. He shares his knowledge with pride and a sense of responsibility to do so in order to cultivate his already exhaustive list of fans and patrons.

to our customers our hours of operation
we are closed on saturday and sunday spending quality time with our family so that we can give you the same quality time and service from monday through friday
thank you
chef lee grossman, his wife lourdes and their children jacob and sophia.