Sushi Bar and Bellerose Hotel Bar are two of the hottest reservations in Charleston.
Located at 158 Church St., the sister restaurants that opened in late 2025 are separate concepts that share a roof. Both are operated by Adept Hospitality, currently based in Las Vegas and Los Angeles.
While Bellerose is a new concept, Charleston is one of seven locations for Sushi Bar, also in cities like Austin and Palm Beach. Charleston felt like a natural progression, team members said.
“Charleston has one of the most exciting dining scenes in the country, and I am talking more about the guests here than the restaurants,” said Ryan Stock, founding partner of Adept Hospitality.
“There are great restaurants in Charleston, but what stands out is how people engage with going out. There’s a deep appreciation for seasonality, skill and technique. You can feel it not just in the kitchens but in the dining rooms as well.”
An elevated experience
Each night, the 12-seat Sushi Bar serves a 17-course omakase experience. While the menu is constantly changing, guests might find unagi (freshwater eel) with melted bone marrow, shima aji (a fish with firm, white flesh common in the Indo-Pacific), akami (lean meat from the back and sides of tuna) and madai (Japanese red sea bream).
The restaurant sources from specific regions which means ingredients change based on seasonality, conditions and availability.
Sushi Bar’s website describes its experience as a “daring reinterpretation of omakase.” This translates to an experience enhanced with carefully choreographed service, a truffle and caviar supplement and techniques like infusing smoke into food.
When it comes to drinks, Sushi Bar has a well-rounded menu, from cocktails to wine. And if you’re a sake drinker, this is your place. There are two levels of sake pairings as well as a full bottle list.
“We’ve been fortunate to build relationships between all Sushi Bar properties and the sake breweries themselves,” said Vincent Wedderspoon, general manager of both Sushi Bar and Bellerose.
“This relationship helps give us insight into how the producers would like to be represented [and] truly understand the intention of the sake.”
A simple pleasure
Meanwhile, Bellerose pays homage to classic hotel bars, whether you’re there for a cocktail or full steakhouse meal.
The menu is succinct but packs a punch and allows for more flexibility because the team isn’t locked into a larger format.
“With Bellerose, a smaller menu allows us to stay closer to everything we’re doing,” said Anthony Martin, Adept Hospitality’s executive chef partner. “We can be more intentional with each dish, be more precise in how it’s executed and make sure the ingredients are shining and doing what they’re supposed to do.”
At Bellerose, current appetizers include tuna carpaccio, winter vegetable risotto and a little gem lettuce salad with feta, apple and pecans. Steaks include filet mignon, ribeye and dry-aged New York strip. There also is a flounder meuniere and a salmon with ponzu.
Enhancements include truffles and Alaskan king crab and you’ll find cognac peppercorn and gorgonzola sauces. Sides are dishes like potato puree, glazed broccolini and king crab macaroni and cheese.
The rolls are noteworthy and made with ingredients like salt from Bulls Bay, Forx Farm butter and Storey Farms egg yolks. They are finished in Wagyu beef tallow and herbs and will have you asking why beef tallow isn’t put on everything.
For the Bellerose cocktails, Wedderspoon and team said they wanted drinks that complemented the space and the menu.
“The dining room invites a sense of timelessness,” he said. “Naturally I wanted to lean into the true classics. Classic cocktails made with only the best ingredients, with the closest attention to detail.”
For example, the Old Fashioned is made with single barrel bourbons only, ones that are typically allocated because of their quality. The syrup blends sugar varietals and the ice is custom cut for the crystal glass it’s served in.
“We take this approach to every cocktail,” Wedderspoon said. “Take a classic and make it the absolute best we possibly can.”
The price tags at both restaurants are steep, especially considering the current economy. Sushi Bar is $185 per person (before tax and tip) and a starter at Bellerose is around $20 with a main from $40 to $120.
“I think it’s completely fair to question the cost,” said Wedderspoon. “We’ve designed both Sushi Bar and Bellerose to be more of a full experience rather than just a quick night out.
“We’re trying to create something that feels immersive from the moment you walk in, and if we’re doing it right, it should feel like the experience as a whole justifies the decision to be there.”
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