23360 Chagrin Blvd, Cleveland, OH | Directions 4412241.464504 -81.514190
Lunch hours: Mon - Sat, 11:30am - 2:30pm; Dinner hours: Mon - Thu, 5:30pm - 10pm; Fri - Sat, 5:30pm - 11pm, Sun, 5pm - 9pm
Best sushi in town! – This place, hands down, makes the best sushi in Cleveland. Very authentic taste. It really is a great place to get out to.
Best sushi in town! – Ive been going to Shuhei for over 10 years. I can honestly say that it is the most excellent sushi in Cleveland. It has a very authentic atmosphere, with the food to match it. Service is always very curteous; they know my name and they treat me like royalty. Would definately reccomend!
Japanese TGI Friday's? – The decor would surprise a Japanese person. The restaurant abounds with a crazy jumble of Japanese art and antiques (old and recent, secular and religious). While the objects seemed mostly authentic, the fabled less-is-more Japanese aesthetic clearly was left behind at customs. My companion asked me, "So is this the Japanese equivalent of TGI Friday's?"
As for the menu, the appetizers seemed extremely promising?hitashi (boiled spinach), agedashidofu (fried tofu), and other mouthwatering traditional Japanese dishes. Unfortunately the meat and non-sushi fish dishes were less authentic. New York strip steak? I didn't see shioyaki, grilled fish found regularly on traditional Japanese tables. Resigned, I ordered the Long Island duck in plum wine sauce. My companion ordered hirame (flounder) and the special "Beachwood" roll (tuna, cream cheese, crispy bits, and green onion). We also ordered plum wine (which was actually plum-flavored white wine) and a Morimoto soba beer (which was good, and next time I go to Japan I'll see if they sell it there).
The "Japanese cole slaw" that came with my meal turned out to be namasu, vinegared daikon radish with carrot. It was close enough to what I had in Japan to make for a happy reunion. The duck was a little dry, but the plum wine sauce (which turned out to also have cranberries and raspberries) was a nice complement. The "Beachwood" roll was quite good, and the hirame was fresh.
Overall, I enjoyed my experience at Shuhei, even if it was not what I was expecting. Without a doubt people who visit Shuhei for sushi (as most probably do), they will not be disappointed. The food preparation here is better than many other places I have visited in Northeast Ohio, but I was disappointed with the selection of authentic non-sushi Japanese food. It seems that the owners decided to pitch their menu as well to the Friday's crowd.
Was Better – Some items are a good value, such as the Special Bento, the Sashimi platter, and the house futomaki. Other items are over priced. The food from the kitchen is still good. They do meat very good and the fish specials and fish items on the menu have always been excellent. The Sashimi fish is always fresh but the variety is kind of limited sometimes. Service has changed over the last few years. It was always friendly and professional, even when the room was packed...but now the staff seems somewhat uncaring and at times surly. I agree with the other writer regarding the Manager behind the bar. The tables are too close together for my taste but many of the other patrons seem to enjoy the crowding (and the noise). I prefer a Tuesday night.
still okay...but – The food has always been good. Sushi is decent and the sashimi is always fresh. The sahimi platter is still a great value. My husband loves the grilled pime rib, and I enjoy the salmon dinner (neither japanese yet very good). The cold soba and the nabiyaki udon are both good. Take out is fast and sometimes efficient, mistakes are more common than before. Staff seems a little "chilly" now, especially the bald guy at the bar who tries to be "nice" but is not. (Does anyone else miss that cute japanese guy who used to be there?)
yum – I highly recommend the seafood tempura or the vegetable tempura. They are both delectable dishes, and I've never had better at any other Japanese restaurant. Of course, the sushi is the best part. I enjoyed the spicy tuna rolls. The atmosphere feels authentic, like an escape from your average American restaurant. It was like being on vacation in Japan--just for a few hours!
At this original sushi buzz-bar education is part of the combo plate. Just point your chopsticks and click: This is delicious daikon for dummies. – Getting Started
Should the intricacies of pickled ginger and sinus-clearing wasabi be old news to you, the food here will be a postcard from Kyoto. If raw fish is a new taste conquer, be not afraid. Deciphering one of sushi master Hiroshi Tsuji's gem-like food constructions is the place to start.
Shuhei, located in the Interstate 271-accessible suburb of Beachwood, draws a mixed platter of well-dressed taste adventurers, Japanese students and businessmen, and Americans looking to broaden their horizons. Almost completely cleansed of all the usual sweet-and-sour trappings that plague many Asian dining rooms, it is tastefully appointed. The almost temple-like ambience does nothing to detract from the real show--four sushi chefs moving with a hand-eye coordination that would make a three-card Monte dealer green with envy.
It's a lot easier to pick a winner from this deck: squid, tuna and even smoked salmon are covered with the house sticky rice, and then wrapped in seaweed. Presentation is an integral part of the ceremony, so don't be surprised if the edible jade turns out to be carved cucumbers and that radish (after a few blade strokes) blooms like a rose. If you're looking for some ancient wisdom, try this: The eel's not bad. Blades flash, chopsticks click, and Buddha smiles.
Going downhill – Shuhei used to be my favorite place to go for sushi, but recently it has been going downhill. After my favorite chef, and my favorite sushi chef left, the food is just average, if you're lucky. Recent price increases and mediocre service has got me searching for a new place to go. I recently visited Matsu Restaurant, down the street from Shuhei, and was pleasantly surprised with the quality of the food and the friendlyness of the staff. I would definityly recommend making a switch!
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