About
At Bex, we’re rethinking takeout.
Short for bento box, Bex offers elevated sushi made fresh to go — no plastic, no shortcuts. Each order is served in a luxury, eco-friendly wooden box, turning a fast meal into something that feels a little more intentional.
Born from a passion for simplicity, seasonality, and craftsmanship, Bex reflects the precision and respect for ingredients that Chef Sang Hyun Lee is known for — but reimagined for the pace of everyday life.
Focused on fresh, seasonal selections and house-made sauces, Bex is built around the idea that fast shouldn’t mean ordinary. From expertly crafted Chirashi to fresh maki rolls, each box is made to travel — and made to impress.
Our approach is modern, minimal, and a little bit bold. Whether you’re grabbing lunch on the go or picking up dinner for the night, Bex delivers sushi that moves with you — no reservations required.
About The Chef, Sang Hyun Lee
Chef Sang Hyun Lee brings decades of sushi mastery to every dish at Bex. Raised in Seoul, South Korea, and trained in some of New York and Boston’s top sushi bars, Chef Lee’s career spans traditional Japanese technique and bold creative innovation.
After honing his skills under acclaimed chefs at Oishii Too, and the celebrated Shuko NYC, Chef Lee returned to Gloucester, Massachusetts — a historic fishing port that now inspires his fresh, New England-rooted approach to sushi.
At Bex, he applies the same precision and passion found at his omakase restaurant, BEX, offering a faster, more casual take that never compromises on quality. Each box reflects Chef Lee’s commitment to excellence, respect for seasonality, and love for his adopted hometown of Gloucester.
