Upscale Japanese restaurant opening in Bridge Park Dublin

Gary Seman Jr.
The Columbus Dispatch

A Japanese-influenced restaurant with a focus on premium sushi is opening in Bridge Park Dublin.

Song Lan Restaurant is expected to open the first week of November in the former Hen Quarter space at 6628 Riverside Drive, owner Yu Chen said.

Song Lan Restaurant is expected to open the first week of November, replacing Hen Quarter in Bridge Park Dublin.
(Photo: Gary Seman Jr.)

“A couple of years ago I wanted to move to Bridge Park,” said Chen, who also owns 1126 Restaurant in the Short North. “It’s a lot less traffic.”

The plan is to be open for lunch and dinner with an upscale bill of fare with prices to match, Chen said.

“We’ll have a huge menu," he said, noting that most entrées will be around $20 with specialty sushi rolls costing $18 to $20.

Chen said the menu will range from appetizers to wagyu beef but will be approachable.

"It's top-shelf stuff for sure," he said. "I travel a lot and I visit sushi places everywhere I go. I love street food from different countries. I want to open the door for business but I don’t want to scare people away."

Dublin's Bridge Park development more than half finished

The 6,000-square-foot space will have its own sushi bar, a bar and lounge area and a traditional dining room, plus a patio.

Chen said the buildout is considerable; it will be a complete overhaul and will not resemble Hen Quarter in any way.

Bridge Park has become a major destination in Dublin, with a variety of restaurants, offices, residences, free parking, along with central Ohio’s second North Market.

Although Kitsugi Sushi Bar is located in the market, Song Lan will have its own identity, Chen said.

“This is a different concept for sure,” he said.

Song Lan – named after Chen’s late grandmother – will be just off of Dublin Road at Bridge Park Avenue and Longshore Street, across from Urban Meyer’s Pint House.

Local restaurateurs have lamented that supply-chain issues, labor shortages, construction snags and rising cost of ingredients are having long-term, deleterious effects on the industry.

Chen said he has experienced similar issues but decided to expand anyway.

“I don’t want to say it’s a perfect time to open a restaurant but if an opportunity comes up you definitely want to take that opportunity,” he said.

As a pilot who’s training in acrobatic flying, adjusting to changes comes naturally for Chen.

“The restaurant business is cool but I have to have my passion to direct my wings,” he said.

onrestaurants@dispatch.com