Where sushi meets Scotch bonnet

WESTERN BUREAU:

At the Boardwalk Shopping Village along Norman Manley Boulevard in Negril — Jamaica’s Capital of Casual — a quiet culinary revolution is unfolding. It’s here that Matthew Wallace, chef, foodie, and one of the founders of the celebrated Scotch Boyz sauce brand, is blending the soul of Jamaica with the sophistication of global cuisine.

Inside Matthew’s Sushi, Bar and Restaurant, opened in the summer of 2019, the scent of seared seafood mingles with the unmistakable aroma of Jamaican seasonings, scallion, thyme, and Scotch bonnet peppers. Every plate tells a story of heritage, innovation, and homegrown pride.

“We wanted to do something different,” Wallace told Food. “Negril already has incredible Jamaican food, but nowhere offering sushi or fusion cuisine outside of the big hotels. With our access to fresh seafood and diverse visitors, it made sense to bring something new, while staying true to who we are.”

The Wallace family’s entrepreneurial spirit runs deep through Westmoreland’s soil. For three generations, they have built and operated hotels and restaurants across the parish. “My grandfather built a hotel with his sons,” Wallace recalled. “My father runs one, and I’ve been part of the business since I could lift a tray. Hospitality is in our blood.”

His love for food, however, took on new meaning as a teenager. When his family moved to Miami, he often cooked Jamaican dishes to ease homesickness. One day, while working at a supermarket, he noticed a customer checking out with sushi. Curious, he bought some to try and was instantly hooked.

“From then on, I’d go out and sample different cuisines,” he said. “That’s how I fell in love with sushi, the precision, the flavour, the art of it. When I came home, I wanted to recreate that feeling in Jamaica, but in my own way.”

At Matthew’s, sushi meets Scotch bonnet, and somehow, it works perfectly. The restaurant’s menu is a vibrant reflection of Wallace’s dual passions: Japanese technique and Jamaican flavour. “It wasn’t enough to go fully traditional,” he said. “So we created fusion dishes, something for everyone, but always using local produce.”

Every item at Matthew’s is made from scratch, with ingredients sourced from Jamaican farmers and fishers. The restaurant’s staff, from kitchen to management, is entirely Jamaican, something Wallace proudly celebrates.

“It’s not just about great food; it’s about showing that Jamaicans can do it all, innovate, create, and deliver world-class service,” he said. “Our seasonings and produce are the best in the world. That’s why Jamaican cuisine is so loved internationally.”

From the first bite, it’s easy to understand why Matthew’s has become a Negril favourite. The honey Scotch wings are, quite simply, unforgettable, a harmonious blend of sweet and heat, glazed with local honey and Scotch Boyz’s Scotch bonnet sauce.

DIVERSITY AND CREATIVITY

The tempura shrimp, vulcan, and jerk chicken sushi rolls revealed the diversity and creativity of Wallace’s kitchen. The shrimp, seasoned and dipped in a secret tempura batter, arrived golden and crisp, paired with spicy mayo made from Scotch Boyz’s habanero sauce. The vulcan roll, filled with shrimp tempura, rice, and nori, melted in the mouth, while the jerk chicken roll fused bold Jamaican spice with sushi artistry.

Then came the entrées: curried lobster, made with freshly caught spiny lobster, and oxtail, slow-cooked to tender perfection. The lobster carried the warmth of Jamaican curry and local herbs, each bite a reminder of the island’s bounty. The oxtail, rich, silky, and falling off the bone, took us back to grandmother’s kitchen, even as the plating mirrored first-world finesse.

Wallace is equally committed to sustainability, ensuring his team respects closed seasons for lobster and conch. “We have to protect the environment that feeds us,” he said. “We buy our lobster weekly, nothing frozen, nothing stored for too long. Freshness is key.”

Beyond the menu, Matthew’s has built a community. Karaoke Wednesdays, sushi nights, and a new café serving coffee, matcha, and waffles from 8 a.m. to 4 p.m. have made it one of Negril’s liveliest meeting spots. Prices remain in Jamaican dollars, a deliberate show of loyalty to locals in a resort town often priced in US currency.

“We’re proud Jamaicans,” Wallace affirmed. “Our customers come from Kingston, Montego Bay, even overseas, but we make sure locals always feel at home. That’s what makes Negril special, the people.”

As the sun sets over Seven Mile Beach, Matthew’s Sushi, Bar and Restaurant glows with laughter, clinking glasses, and the hum of reggae. In a town that thrives on authenticity, Wallace has created something rare: a dining experience that is both proudly Jamaican and globally inspired.

He calls it fusion. His guests call it unforgettable.

“It’s Jamaica on a plate,” Wallace smiled. “Local love with global flavour.”

janet.silvera@gleanerjm.com