Akira Hibachi & Sushi

(440) 349-6850 | View Website

6025 Kruse Dr, Cleveland, OH | Directions   44139

41.393862 -81.445596

Open Hours

Mon. - Fri., Sun. 11:30am - 2:30pm;Sat. 5pm - 10pm

Restaurants, Japanese, Steakhouse  more

Price: $$$

Payment Methods: American Express, Discover, MasterCard, Visa

Neighborhoods: Solon

Akira Hibachi & Sushi
Seaweed Salad, Tako Sansai, Tuna, Salmon, Octopus, Tuna & Yellowtail, Shrimp & Alaskan King Crab, Combination, Tuna Tataki, Sushi Sampler... more

Reviews for Akira Hibachi & Sushi

Doesn't Recommend
over a year ago

Horrible Service, Terrible Experience – If you are looking for a sushi place that offers awesome service and fantastic food, AKIRA HIBACHI in Solon is not the place! Not once in my life have i ever encountered such a rude manager. She informed us that we were not allowed to order specific things on their generic and small menu. I was in a group of 8 people, who made reservations 2 weeks in advance, and it was upsetting to not be able to be satisfied at all. Being told that you are only allowed to order full meals for each person is crazy (if a customer doesn't order an entire meal, then they have to pay a $10 sitting charge!!!) I would never recommend this restaurant. The arrogant and rude owner doesn't know how to run a business or how to treat patrons correctly!

over a year ago

Wonderful Hibachi Chefs! – Love this restaurant. The Hibachi chefs are a lot of fun, making this a good place to take the kids!

over a year ago

Great Teppanyaki – Probably the best Japanese Steak House around. Benihana is good, but TOO corporate. I loved the "hometown" atmosphere at Akira, (new name for Shuhei Hibachi). The servers are friendly and the chefs are fun. The Seafood combination was outstanding and so was the N.Y. Strip, cooked perfect medium rare. The dipping sauces are the best. The sushi was good but takes too long if you are in the dining room. Sushi bar service is much faster. Good futomakis. Lunch at the teppan tables is the best buy in town.

over a year ago

Loved the lobster – I enjoy teppanyaki (japanese steak house) style food. The "show" is not as important as the taste of the food. I had the seafood combination once and the steak and lobster next visit, Fantastic! Love the seafood sauce, the ginger sauce for the meat was also good. Sald dressing is awesome. The sushi and sashimi were good but make a seperate visit to enjoy them. I realize that sushi takes some time to prepare and the table cooking moves quick, which is why I usually go there for one or the other, not both on the same visit. The servers are nice but not very knowledgeable. Sharing a table is okay, but sometimes people can be a "burden" Lunch at a grill table is a GREAT value!!!

over a year ago

User review by igor – Shuhei is out and Akira is in. Akira has an atmosphere of a family restaurant that is exciting and fun. The lady that greeted us at the door was of extreme politeness and made us feel right at home. The entire experience at Akira Hibachi is one i will never forget.

over a year ago

The combination of sushi-grade precision, pyrotechnic tableside theatrics, and a land-based steaks menu is as natural as the pairing of Kobe and Bryant. – The Scene
When Hiroshi Tsuji premiered his first Shuhei Japanese restaurant, it was hailed by aficionados of the raw and uncooked as a bold, masterful mecca for the sophisticated wasabi demographic. Now comes his sequel.

It's hard not to feel like a feudal warlord when you're tucked into a brazier table in the center of the spare, elegant dining room (and, once you've taken on the protein load of a prime rib teriyaki--or the thinly sliced Kobe Yakiniku strip steak--it's easy to eat like one.) An upscale crowd, wearing silks and cell phones instead of kimonos and Samurai swords, likes to find their favorite seats and banter with the solicitous staff.

The Food
Sushi master Hiroshi Tsuji, the sashimi method man, can still stuff a crab roll with the proverbial hand tucked behind his apron strings. Those that elbow up to the sushi bar will find that the raw fish and sticky rice rolls that made Hiroshi famous are still up to snuff. You can skip some of the more export-friendly creations like the California sushi roll that uses imitation crabmeat. The real sizzle can be found at the intersection of cow flesh and flame. The chickens of the sea swear by the Nagano filet, with the juicy tenderloin cut into stir-fry ready cubes, a real major meat mojo.

The Drinks
Wash it down with a frosty Japanese beer or several. The green tea comes later. After which, you'll be riding a rosy protein high and ready to wax poetic. A little haiku? Highly cool.


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