Oh..hey instagram! We 're now open and serving our beautiful Japanese small plates and shabu-shabu. Book now via Reso or call us at 216-713-1741! #shabushabu #japanese #foodporn #tremont #cle


beautiful baby veggies for our vegan shabu-shabu! thank you @farmerleejones #thechefsgarden #shabushabu #japanese #cleveland #vegan #vegetarian


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what a beautiful day for a team field trip to #TheChefsGarden ! thank you so much for having us @farmerleejones, such a fantastic experience and truly an honor!


you know it 's going to be a good night when @chefenstein8183 shows up with a crateload of delicious @barabicubbq #bbq #barbicue #thisiscle #smokedmeats #allthemeat #ribs


#wagyu


Scallop, Irizake, Yuzu, Citrus Lace, Sea Cress


Damian 's wrapping it up as our very first #valentinesday comes to a close...thank you to everyone that spent it with us!


We know they look like worms, but they 're actually little Japanese artichokes! Also known as crosnes in French, they 're tiny little tubers that have a mild sweetness and juicy, crunchy texture that pops in your mouth...and they 're perfect for pickling! Thank you @farmerleejones !#thechefsgarden #crosnes #ushabu


Are you ready for Ushabu lunch this coming Tuesday? We are! Here 's a peek at our Sutamina Udon, a great pick-me-up midday: Wagyu Beef, Berkshire Pork, Soft Egg, Udon, Mentsuyu #wagyu #noodles #udon #ushabu #thisiscle


We have some exciting news...we 're opening for lunch! Beginning February 28th we will be serving an entirely different menu, Tuesday 's - Saturday 's, 11:30a - 2:30p!


Thank you to the ladies of @watersheddistillery for being our first lunch guests ever! And most importantly, for the vodka! ???


golden #takoyaki - battered, braised, and oak-grilled #octopus fritters, katsuoboshi, nori, yuzu curd, kewpie mayo. our new menu focuses on the cuisine of #osaka


What am I? #menudevelopment #ushabu #thisiscle #mollusks #gastropods


mmm....chicken...


Have you tried this yet?! Scallop, Quail Egg, Berkshire Pork, Tobiko, Citrus Purée, Dashi Gel


That Nabeyaki Udon tho...


You don 't just have to fry your fish on Fridays: Madai snapper & hamachi fresh from Tsukiji Market, Ora King salmon, and one of our favorites, Aoyagi, aka surf clams! Go to http://usereso.com/cleveland/restaurants/ushabu for reservations!


what 's cookin '? #rice #koji #nigori #sake


Paul Benoit #trousseau, from #arbois in the #jura region of eastern #france. The wines of the Jura are truly unique and tend to have a slightly nutty/oxidized quality to go with their inherent barnyard, earthy aromas. This Trousseau drinks very soft and lush, with low tannins and a creamy body, but balanced with its rose petal floral notes and tart cherry acidity. It also has a certain meaty "umami" level of depth. Truly unique, elegant and, perhaps more importantly, delicious. Try it here now by the glass or the bottle. #winewednesday


hello you beautifully sweet spot prawn you


#okonomiyaki by chef @matthewjspinner ...our new menu is inspired by the cuisine of #osaka aka the birthplace of #shabushabu. try it with one of our delicious sakes (yes, we have booze now!)?: @yoshimatsu


Simmonet-Febvre #saintbris #sauvignonblanc from #burgundy #france. Truly unique in that Saint-Bris is the only AOC in Burgundy permitted to grow Sauvignon Blanc and Gris. Located just a bit southwest of #chablis, the wines produced are similar to the #loire sauvignons such as #sancerre or #pouillyfume, but with a hint more flinty minerality that you come to expect with a Chablis. Tropical fruit, citrus zest and a subtle grassy nose lead way to tart, bright, refreshing palate notes of green apple and lime. That crisp, mouth-watering acidity is perfect on a warm spring or summer 's night paired with #sashimi, our #namasu salad, or #oshizushi. #winewednesday #ushabu #thisiscle


Uh-oh...looks like someone has new #desserts! By someone we mean, um, us! Beautiful new #sweets from Chef Spinner like this #kasutera #cake with #chocolate, #honey #cremieux, chocolate #truffle, #jasmine, and finished with a #blacksugar #sake sauce. YUM.


are we #barrelaging #cocktails in these @middlewestspirits barrels? nope! #mentsuyusauce is a classic #japanese dipping sauce and our #barrelaged version has wonderful depth and subtle notes of #vanilla and #spice from the #charred #oak. a #delicious #accoutrement to our #wagyubeef or #berkshirepork.


It 's that time of week again...#winewednesday! Today 's gorgeous #wine comes to us from @teutonicwines in #oregon. This beautiful #willamettevalley #whitewine named "Sprockets" (#mikemyers?!), is a blend of a couple of little-known #german #varietals: #scheurebe and #huxelrebe, as well as the more well-known #pinotnoir. This off-dry beauty has a nose of #tangerine zest, fresh #apricot, #saline, and #flinty #minerality. It begins with a #velvet subtle #sweetness that reinforces the fruit, but finishes #dry with #refreshing #acidity. Truly one of our favorites and a perfect #summer #libation. Try a glass, but probably just best to just go for the whole bottle! #cheers!


Make plans now to experience one of the best new restaurants in Cleveland.


Tonight 's #sashimi: #ishigarei #flounder, #trout roe, #benishoga, #ponzu, #sansho, #wasabi


Plans for the evening? No? Come dine with us! We have some last minute availability for a party of four at 8pm or for parties of two early on. Reservation link in our bio! ?: @richardsondesign


dessert. #sweet #miso #pannacotta #strawberry #rhubarb #sesame #shiso


Reserve your seat now at one of Cleveland 's hottest new restaurants.


Located in the heart of Cleveland 's Tremont neighborhood


Join us June 28th for a multicourse dinner by @matthewjspinner previewing our summer menu: Okinawa. Pairings by @michael_j_flaherty. Tickets go on sale June 1st, only 22 tickets available, ticket link is in our bio. #ushabu #okinawa #launchparty #thisiscle


Make reservations at Tremont 's sexiest new restaurant.


so this #kagoshima #a5 #wagyu is pretty great... have you tried it yet? you definitely should! #bestbeefintheworld #japanesewagyu #ushabu #thisiscle


We 've also added #entrees to the new menu! #Takoraisu: #sushirice #wagyutacomeat #cremefraiche #salsa #quesofresco #cilantro #lime #tacorice #okinawa


Okinawan no pan: #breadservice of #chinsuko #shortbread, #agarasa #steambread, #whipped #pork #butter, #fukujinzuke #pickles #okinawa


Okinawa menu is live today! Kaiso salad: #pickled #ogo, #umibudo, #seapalm, #ginger


Tune in to #liveonlakeside on @wkyc3 at noon to watch Chef @matthewjspinner and GM @michael_j_flaherty preview our upcoming #Okinawa #menu!


#sashimi #kingsalmon #spicebush #hemlock #rosesalt


Our new summer menu, "Okinawa 1984," kicked off July 1st. Along with our delicious small plates and shabu-shabu, we 've now added entrees to the menu including one of Okinawa 's favorites: Taco Rice! Make your reservation with us today!


Lobster Yaki Suba: #lobster #claw, #okinawasoba, #champuru #sauce. #yakisuba #okinawa


Tropical #namasu salad: #coconut, #mango, #papaya, #pineapple, #shiso. #okinawa


who 's ready for #tasteoftremont ?! we are! tall boys, shots, noodles and @imelliotnash DJing at 8pm!


Wow! Nice words from @eater and @dougtrattner putting us on their #heatmap as one of the Top 13 new #restaurants in #cleveland!! #ushabu #tremont #thisiscle


Wow! Thank you Douglas Trattner and Eater for including us on their hotlist!https://www.eater.com/maps/best-new-restaurants-cleveland-heatmap


Cooking class with @ushabuchef! #cookingclass #ushabu #thisiscle


The menu is coming together for the @chrostowski4cle Chef 's Fundraiser! Join us Aug. 8th as we mix #chefs, #wine, and #politics and see what happens! Should be a fun one! Tickets are available at https://www.eventbrite.com/e/chrostowski-for-mayor-chefs-fundraiser-tickets-36033376800?aff=eac2


Bringing regionally-focused Japanese cuisine to Cleveland 's Tremont neighborhood.


These young #hemlockcones arrived this week as we 're beginning to test our fall #menu. #hokkaido #ainu #ushabu #menutesting


The #Ainu menu has arrived! Making its debut tonight and tomorrow during our release event, we are excited to share with you a new era of cuisine!


the website got the #Ainu treatment today. See the link in our bio for tickets to the launch dinner Oct 18 or 19.


All the way from #hokkaido this #kingcrab made appearances in our #shabushabu as well as the #ramen this weekend. On behalf of everyone at usuabu, especially @ushabuchef, we 'd like to thank you for making the trip buddy.


#binchotan :photo: @ushabuchef


https://jamesbeard.secure-platform.com/a/organizations/main/home Our personal nomination for the James Beard Foundation awards this year is Chef Matthew Spinner Best Chef Great Lakes. But you 're more than welcome to nominate your favorite Cleveland chef! Just get out there and vote, and don 't let Cleveland down!!


Foie gras chawanmushi, mountain rose apples, smoked maple syrup #japanesecuisine #clevelandgram #cleeats #tremont #ohio @gdesantis #tonsui #ceramics #supportlocal


@theplumcleveland : @ushabuchef says he 'll be by with a box tomorrow @samyang.noodle


Pumpkin, hickory nut, ginger ? : @splitcreative


yuk means deer in ainu. and for us, venison means a chop, sunchoke purée, scallion moss, roast foraged mushrooms, and a dumpling filled with a ramp and venison sausage


Kopecha To : grilled duck breast with huckleberry demi glace, huckleberry jam, spruce tips, fiddlehead ferns, and crispy duck skin.


Listen. We all know your Halloween party was Saturday night. Come eat dinner at our place. We 'll do the dishes, and we definitely won 't play the monster mash on the radio.


Smoking / drying a whole Coho Salmon for our #ainu #ohaw stew.


#makombu from #hokkaido for our smoked maple dashi and dumpling dish on the new #ainu menu. Very specific ratio. Very specific time. Very exacting recipe. Very heady aroma, and a sweet, warming twist on a Japanese staple.


Here 's an ingredient with a short season (thanks, squirrels ?). Any guesses as to what it is? Here 's a hint : tastes like pecans. Only WAY better.


#ainu weathered potatoes for our #peneemo potato pancake. These russet potatoes are frozen and thawed 3 times, salt roasted, grated, and mixed with potato starch, water, and sea salt. Fried in clarified butter, and served with house cultured butter and local honeycomb. They accompany our braised duck leg, or are served a la carte #clefood #thisiscle #clechef @ushabuchef #uglydelicious


All the way from #hokkaido this #kingcrab made appearances in our #shabushabu as well as the #ramen this weekend. On behalf of everyone at usuabu, especially @ushabuchef, we 'd like to thank you for making the trip buddy.


Big thank you to @gdesantis for crafting these incredible #tonsui bowls for our #shabushabu Pop in this week and feel what real craftswomanship feels like in your hand. We 're so lucky to be insulated with such talented and passionate people.


This gorgeous A5 ribeye will be hitting the tables for our #japanesenewyear celebration. All the way from Fuji Farm in Japan, it 's nuttiness and incredible marbling shouldn 't be missed. Click the link in our bio for tickets . #osechiryori #cleeats @cleeats @thisiscle @ushabuchef


Invitations are sent out the printer for #NYE our #osechiryori menu is in the works. #27courses paired with wine or sake, @louisroederer_ champagne, and an ice luge shaped like a koi fish, are all in play. Tickets are released this weekend, and WILL sell out.


Just a reminder guys, tickets are sold out for our Osechi Ryori Japanese New Year celebration. We are closed New Year 's Day, as well as the 2nd of January. We 'll see everyone back on Wednesday the third!


Tataki gobo


Ladies and....well, mostly ladies, and also @ushabuchef . We present to you : SPARKLING. ROSÉ. SAKE. It is a traditional junmai, that is bottle conditioned with champagne yeast, and flavored with a touch of grapefruit ? , rose hip? , and hibiscus ? . Just hit the menu tonight.


@ushabuchef closing in on finalizing the next menu. #tokyo #forshadowing #februarylaunchparty #seeyallthen???


Unfortunately we will be closed tonight due to a water main break. Thank you for understanding.


Whomever left these #origamicrane guys, and this note at table 303 tonight. We thank you for the gift. And also #CaliforniaRIP


Foraging wild fruits and vegetables is a crucial part of the traditional Ainu way of life.Charred duck breast, fiddlehead ferns, huckleberries, spruce tips, duck cracklings, elderberry glace


Cleveland 's only Regional Japanese restaurant


The father of nigiri sushi Yohei Hanaya, sold his wares on the streets of Tokyo before opening his counter, Yoehisushi. We have a limited amount of tickets available for tomorrow 's nigiri sushi menu launch! Link in our Bio. #nigiri #sushi #?


Nigiri in Japanese means "to grip or to grasp". Our new menu will be featuring Nigirizushi, which literally means "gripped sushi." Each piece is hand molded rice, fresh grated wasabi, and cured or marinated fish. Get tickets to the menu launch. #nigiri #sushi #?


Still a few slots available for sake class this Thursday! DM or go to our site. The link is in our Bio. @ushabuchef


We grill our Venison chops over white Binchotan charcoal so they have a pure flavor that American hardwood charcoal can 't provide"-@ushabuchef #ainu #ainuMenu, 151,00/00/2018 00:00:00.000000,photos/201801/3c07e26f4f828712b8e512c57d11deeb.jpg,Iki na Onna "Lady luck" is a sake brewed in very limited amounts


Get out of the cold with our ramen style shabu shabu. Soft cooked egg, fried shallots, ramen noodles, and pickled ginger. #ramen #? #shabushabu


Yaki Onigiri can be stuffed with a variety of things, from pickled plums (umeboshi) to salted salmon. Ours is stuffed with tofu and has a Irizake glaze and Matcha foam. #japanesecuisine #japanese #japanesefood #yaki #onigiri #matcha #irizake


Regional Japanese cuisine.


@gdesantis and @ushabuchef have been working on these nesting plates for a very special event on Wednesday March 21. 5 courses, plated on these, and some others! Food is $55, the option to pre purchase the plates you eat on exist as well! TAP below for tickets!


Hikarimono literally means "Shiny things" in Japanese. #mackerel #nigiri #sushi #?


Fresh ground Wasabia Japonica is the truest form of wasabi. It has a more herbal flavor that does not linger in your palette unlike most store bought wasabi. #nigiri #nigirisushi #wasabi #japanese #japan #sushi #?


There are many various types of tuna, such as yellow tail as well as big eye. Excellent quality otoro is simply obtained from only the under belly of the bluefin tuna. #sushi #nigiri #? #otoro #bluefintuna #?


From Germany to Korea, potato pancakes "Latke" can take many forms. What Latke is to us is cultured butter, birch syrup, and whitefish roe. FOR TICKETS TO @chef_natasha 's POP UP ON APRIL 10 and 11 : CLICK THE BRAND NEW "RESERVE" BUTTON BELOW OUR BIO Tickets available for "Spring Zakuski" #latke #easterneurope


The name Shabu-Shabu comes from the sound of swishing your ingredients in the nabe of broth. Shiitake and oyster mushrooms, snow peas, daikon, squash, napa cabbage, carrots, tofu and shungiku. #shabushabu #nabemono #sukiyaki


Ohio wagyu nigiri. Tsume glazed, and flame seared. #nigiri #wagyu #ohio #tsume


Whisky haib?ru (Highball, served with sparkling spring water in a tall glass) is the most common way to imbibe Japanese whisky. We went out and picked up a variety of Japanese whisky for Izakaya Night! Spots still available. Link in bio. #whisky #suntory #nikki #malt #hibiki #toki #grain #japanese #cle #izakaya #japanesewhisky


? ? #morels and #nettles, and #ramps, and #springonions ? ? these are a few of our #favoritethings #springharvest


BREAKING NEWS!!: @hollinswerf of @spottedowlbar WILL BE PAIRING FOUR POST SOVIET INSPIRED COCKTAILS WITH OUR SPRING ZAKUSKI TASTING MENU NEXT WEEK! ||||||| CLICK THE BOOK NOW BUTTON TO GET YOUR TICKETS |||||||


April 25th will be a big day for us. @thesakeninja will be in town to help us release 4 sakes to the state for the first time! We will also be showcasing our #Hokkaido #snowbeef #A5 #BMS12 #wagyu . Reserve with the @tockhq widget in our header, or click the book now button.


??? Ma-Aji or "true horse mackerel" is soft, and sweet, but oily. We need to salt it to draw out some oil, and then vinegar it for just a few minutes to firm the flesh, and brighten the flavor.


Menu looking ??????? for the sake pairing with @thesakeninja on April 25th. Tickets include dinner and pairing. We 've done some long format sake pairings, and also an in depth sake class. This event is super laid back, and geared toward a mid week sake driven pick-you-up. A couple seats are still available.


Hokkaido snow beef is held to such a high standard, that Chateau Uenae only harvests two heads of cattle a month to ensure quality. #Hokkaido #snowbeef #chateauuenae


Our #akamiso or #redmiso is fermented from a mixture of soybeans and rice. On the left is raw akamiso, fresh from our producer in #Japan, on the right, the #miso has been caramelized in a very hot oven for one hour. The result is a deeper, richer flavor, with hints of winter spice. We use the #caramelizedmiso in one our #shabushabu broths, as well as in our #misosoup with #whitetruffle and #maguroboshi


This Spring 's menu is called "Kaiseki : Ikigai" we are exploring kaiseki in all forms, from a very casual 5 course, to a full 13 course format, and we 're even inventing a new one that we 're calling "Shabu Kaiseki" which we are featuring exclusively on Sundays. THE ENTIRE MENU is taken from our 13 course tasting menu. We think this all leads to a cohesive, thoughtful dining experience.


#DrunkenWagyu from #Yamaguchi fed with #sake #mash from @dassaisake #A5 #BMS11 . The flavor is grain forward, with notes of toasted rice and oak. The fat is so unsaturated that even handling it, it begins to melt. What a treasure to have this in house.


Iki na Onna "Lady luck" is a sake brewed in very limited amounts, exclusively for the Association of Lady Sake Retailers. Learn more at our sake class on the 1st. #tedorigawa #tedorigawasake


Thanks for the kind words from @dougtrattner . We work as hard as humanly possibly to execute, day in and day out. We 'll see everyone for dinner this weekend. And #GOCAVS


Just so you guys know, thanks to @instagram and @tockhq there is a #RESERVE button right on all Tock partner instagram profile pages. You can now make a reservation right on our profile while staying inside of the app. #themoreyouknow


Strawberries and citrus. Green and red berries, finger lime, kabosu, bandol blanc, spruce, meyer lemon, mints


In honor of one of the best of us. One of the absolute legends in our industry. The Patron Saint of Line Cooks. The Poet Laureate of The Service Industry : we will be playing The Ramones JUST above a comfortable listening level during service today.


WERE HIRING! In search of a sous chef, a dishwasher, an AM cook, as well as some key FOH positions. DM us here for more info! Only the best and brightest should apply. Good luck and may the odds be forever in your favor.


Named among the top 25 restaurants in Cleveland in 2018 by Cleveland Magazine


"Season Tickets" was by far @ushabuchef 's favorite course from the Spring #kaiseki. An homage to the @yomiuri.giants , it was a combination of #takoyaki and #okonamiyaki. A cold octopus salad, dressed with #yuzu and #sesame, under fried napa cabbage, with crispy #bacon. Served on a scorecard from a Giants game, with an ice cold @hitachinonestbeer #yuzulager.


When it comes to sushi, a razor sharp knife is your best friend. @ushabuchef using one of his favorites from @chefknivestogo to take down some #madai from #tsukijimarket #sushi #nigiri #?


Holler


We try very hard not to stress to much about "reinventing the wheel" when it comes to traditional ingredients and flavor profiles but sometimes mixing things up leads to delicious results. Traditional dashi is a clear brown stock, comprised of smoked, fermented, dried, and shaved bonito, as well as very good kombu, and various seasoning agents. We 've taken all of those elements, removed them@from@the soup, and inserted it into the sashimi course of our kaiseki. ::::::::::Dashi in solid form : cured and smoked #tsukijifishmarket bonito, kombu in varying textures, dashi seasoning, nasturtium flowers. :::::::::


Sometimes it 's the simple things that brighten your day. Shishito ika yakitori with sesame gochujang kabayaki. The main protein on tonight 's Seven Course casual kaiseki.


Ladies and gentlemen tomorrow for @tasteoftremont we 'll be slanging these big boys. JAPANESE POLISH BOYZ ? ? ? Japanese #arabiki sausage, napa / carrot / @kewpieusa slaw, sesame kabayaki, @kingshawaiian split top hot dog rolls and housemade Japanese mustard. ALSO : JAPANESE SUMMER SNOW SHAVED ICEEEEEE? .


Au revoir, Chef


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Hearts of palm variations, blackberry kombucha, local raspberry, preserved alba truffle, Australian black truffle, yuzu, orange mint


When @thefarmingdude brings you Japanese plums...you make umeboshi. A little sea salt, some time, a bit of awamori, and in about a year, we 'll have exactly what we 're looking for.


Grilled morel. Foie gras and sesame stuffed. Matsutske and white truffle topped. Black Truffle wrapped.


Big shoutout to @clepublicpower , @mayor_jax @cityofcleveland for finally exceeding the $10k mark in our loss of revenue in the last 365 days due to outages. Nothing is better for small businesses in Cleveland than having a third world power company that consistently costs them money and drives revenue down so they become unsustainable! Great job guys. #abolishCPP #WeDeservePower #ClownShoes


Bringing it on home to Cleveland! Continuing education is so important to our careers. Congratulations @mattspinner !


Today begins your Sake Education!Dreamy Clouds Tokubetsu Junmai Nigori - Dreamy Clouds is quite special because its milling rate of 41% technically qualifies it as Junmai Ginjo grade - a rare quality level for a nigori (cloudy) sake. It presents an opportunity to move Nigori drinkers forward to new styles of sake. Unlike most Nigori, Dreamy Clouds is clean and bright on the palate. with chewy flavors cashew and toffee....#sake #JunmaiNigori #cle #cleresturant #sake? #nippon #japan #japanese #alcohol #rihakusake #nihonshu


See you in a couple week, gorgeous. #sake #sake? #nihonshu #seishu #junmaidaiginjoshu #nippon #nihon #truffle #blacktruffle


8 days away! See everyone Sunday the 26th! Get your seats in our bio by clicking "reserve"


Today we bring you Suigei Tokubetsu Junmai "The Drunken Whale" This sake from Kochi is said to be brewed for the whales that live off the coast. Very hot and heavy finish, full of fennel and hops on the palate, it is great with spicy or fried food..... #sake #sake? #japaneserestaurants #japan #cle #cleEats


It 's BACK. We 've been asked for ALOT of menu comebacks over the past 2 years. None more than takoyaki. These little balls of goodness were @mattspinner 's introduction to Japanese cuisine. Henceforth, between 5 and 7pm, every day but Sunday, we 're featuring them on a $30 teishoku inspired by izakaya and Japanese street food. Catch them alongside beef teriyaki, cucumber tsukemono, salmon sashimi, and chawanmushi.


At long last, Sake flights have arrived. Available from 5-7 only, everyday. $20 for three pours. Featuring @hakutsuru_official , @dewazakura_sake , and a nigori from the Tozai brewery. ? : @lintoabstractl


Just flown in fresh and live from Alaska. King crab ? making an appearance on this weekend 's tasting menus! @foodsinseason ......#kingcrab #alaskankingcrab #seafood #freshseafood #cle #cleeats #japanesefood #japanese #japaneserestaurants #? #huffposttaste #food52 #food52grams @huffposttaste @food52


Tempura King Crab, crab shell powder, smoked steelhead roe, vanilla, finger lime, orange mint, borage. Available only on the tasting menu for a limited time. .....#kingcrab #alaskankingcrab #seafood #freshseafood #cle #cleeats #japanesefood #japanese #japaneserestaurants #? #huffposttaste #food52 #food52grams #foodphotography #tempura #foodphoto @huffposttaste @food52


Locally grown japanese plums turning into delecious Umeboshi..... #locallygrown #japaneseplum #japanese #plum #umeboshi #inhouse #pickled #local #japanese_food #regionalcuisine #cle #cleeats


@sohomare Tokubetsu Kimoto "Heart and Soul" uses an age old brewing technique using wooden oars to mash wild lactic bacteria into the moto. This results in a higher acid, silky mouthfeel that is a perfect day drinker for the summer months..... #sake #sake? #japaneserestaurants #japan #cle #cleEats #japanese #japanesesake


Tentaka Tokubetsu Junmai "Hawk in the Heavens" is our go to BBQ sake.Rustic, and high in acid, this is a style found in izakayas all over Japan. It is dry, and fresh, with notes of toasted nuts and fresh cut grass. .... #sake #sake? #japaneserestaurants #japan #cle #cleEats


Course 2Aged Yellowfin: katsuo, truffle, foraged mushrooms....#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines #finedining #yellowfin #mushrooms #tuna #?


Course 1Local Umeboshi: Yuzu, Vanilla, Sakura, Kinome....#japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines #finedining #umeboshi #yuzu #sakura #eatlocal #ohio


Masumi Okuden Kantsukuri Junmai "Mirror of Truth" is one of our favorite sakes for both warm and chilled service. A load of aminos make this sake very round and smooth, and perfect warm. Fruity and floral notes make it an excellent choice to be served chilled as well. ... #sake #sake? #japaneserestaurants #japan #cle #cleEats


Course 3Seared Dayboat Scallop:Sweet Corn, Uni, Blackberry, Matcha, Cucumber......#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines @foodandwine #scallops #uni #matcha #blackberry #eater #buzzfeedfood #foodgawker #chefstable #plating #delicious #chefstalk


Curing @rittmanorchards heirloom tomatoes ? in bonito and ? kombu. We 're going to get every ounce of umami out of these boys. ....#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines #chefstalk #cheflife #delicious #? #heirloomtomatoes #? #bonito #umami


Course 4Berry Salad:Nigori Sake, Orange Mint, Buttermilk


We 'll be pouring @bentladder all weekend! . . . . . . . #Repost @bentladder with @get_repost???What better day to release Tank no.13 than on September 13th?! ?? .Tank no.13 is a dry white blend of Traminette, Aromella and La Crescent. It has aromas of orange blossoms and spice, complex flavors with hints if lychee and honeydew. 1??3??...........#seewhatididthere #tankno13 #13th #newwine #anniversarysale #newrelease #thatstwointwoweeks #ohiowine #ohiocider #cider #drinklocal #craftcider #cidergram #winegram #hardcider #wine #drinkyourfruit #tastingroom #supportlocal #whoohoo #alsohappybirthdaymrwinemaker #thattoo #hashtaggamestrong #thirteen #tankroom


Course 5Ebi:Local melon, wasabi, borage .....#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines @foodandwine #eater #chefsoninstagram #chefs #foodgawker #chefstable #plating #foodie #michelin #cheflife #chefstalk #wasabi #ebi #melon #borage


Just arrived! Gorgeous green yuzu from @yuzu_lemons. Look for them on our tasting menus next week!


Kanbara Bride of the Fox has a 50% polishing rate, this sake could technically qualify as a Junmai Daiginjo, but the savory notes and food pairing versatility identify more with the style expected from Junmai Ginjo. Rich notes of toasted pecans and chocolate, this sake satisfies the palate of red wine drinkers. #sake #sake? #japaneserestaurants #japan #cle #cleEats


Course 6Wild Mushroom Chowder:Truffle, Scallion....#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines @foodandwine #eater #chefsoninstagram #chefs #foodgawker #chefstable #plating #foodie #michelin #cheflife #chefstalk #truffles #scallions


Course 7Golden king crab tempura:Crab shell powder, Vanilla, Yuzu....#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines @foodandwine #eater #chefsoninstagram #chefs #foodgawker #chefstable #plating #foodie #michelin #cheflife #chefstalk #? #crab #tempura #yuzu


Course 8Oak Grilled Japanese Wagyu:A5 BMS12, Kagoshima Japan....#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines @foodandwine #eater #chefsoninstagram #chefs #foodgawker #chefstable #plating #foodie #michelin #cheflife #chefstalk #waygu #waygubeef #wasabi #ginger


Kamoizumi Autumnal Elixir a gorgeous and unique Junmai Dai Ginjo from Hiroshima. This showstopper is full of shiitake, fallen leaves, and persimmon on the nose. It 's finish is subtly sweet, and coated with umami. We love this for pairing with fall flavors of apples, pears, braised meats, and maple syrup. It is a perfect pick for the first full day of fall. ...#sake #sake? #japaneserestaurants #japan #cle #cleEats #regionalcuisine #kamoizumisakebrewery #sake #nihonshu #seishu #daiginjo #junmaidaiginjo


Chef @mattspinner is always tinkering with something new. #repost???Matsutake, mace, huckleberry, concord grape vinegar, pomelo zest ....#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines @foodandwine #eater #chefsoninstagram #chefs #foodgawker #chefstable #plating #foodie #michelin #cheflife #chefstalk


Course 9Hearts of Palm Sashimi:Finger Lime, Blackberry Vinegar, Shiso...#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines @foodandwine #eater #chefsoninstagram #chefs #foodgawker #chefstable #plating #foodie #michelin #cheflife #chefstalk #sashimi #heartsofpalm


We love okonimiyaki. We love French fries. So we put the saucy, ginger goodness that we love about okonomiyaki on top of our house made steak fries. Appearing on our brunch menu, this weekend only!...#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines @foodandwine #eater #chefsoninstagram #chefs #foodgawker #chefstable #plating #foodie #michelin #cheflife #chefstalk #okonomiyaki #frenchfries


Course 11Blistered Shishito Peppers...#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines @foodandwine #eater #chefsoninstagram #chefs #foodgawker #chefstable #plating #foodie #michelin #cheflife #chefstalk #shishitopeppers #shishito #shishitos


Course 10Gohan:Peking Duck Fat, Farm Egg, Furikake...#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines @foodandwine #eater #chefsoninstagram #chefs #foodgawker #chefstable #plating #foodie #michelin #cheflife #chefstalk #gohan #pekingDuckFat #DuckFat #FarmEgg #Furikake


Rythm of the Centuries a Junmai is made using the 17th-century time and labor intensive 'kimoto ' method and then aged four years in the bottle, which results in rich, earthy, and wild flavors. We love it with glazed vegetables, and simmered wagyu.....#sake #sake? #japaneserestaurants #japan #cle #cleEats #regionalcuisine #sake


Course 12Matcha Créme Brulee...#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste @huffposttaste #foodphotography #foodphotos #food52 #food52grams @food52 #hautecuisines @foodandwine #eater #chefsoninstagram #chefs #foodgawker #chefstable #plating #foodie #michelin #cheflife #chefstalk #matcha #cremebrulee


Tickets are live for our New Years Eve Worldwide Wagyu Tasting!!!! Join us Monday December 31st for our inaugural New Years Eve Wagyu Tasting Menu. We will take you on a 10 course tour of wagyu beef beginning on the @double8cattle Cattle Ranch in Mt. Vernon, Ohio and culminating with the highest rated, and most exclusive A5 BMS 12 wagyu beef this side of The Sea Of Japan, with stops in Idaho, Kagoshima, and Hokkaido along the way. Along with 5 courses of the best beef in the world, we will be serving intermezzos that are tailored to cleanse your palate, and elevate the experience before and after each course. As well as a light dessert. Dietary restrictions, barring a beef allergy, will be accommodated.Tickets include a glass of champagne or sparkling sake upon arrival.....#wagyu #newyearseve #tastingmenu #japanese #japanesewagyu #ohiowagyu #a5 #food52 #eater #huffposttaste #foodgawker #foodandwine #chefstalk #hautecuisines #cle #cleEats #eatlocal #regionalcuisine


Our locally foraged maitake mushrooms come from deciduous forests within 50 miles of the restaurant. The meaty, firm flesh of this mushroom forms a beautiful counterpoint for the maple syrup dashi we braise them in. They are finished with huckleberries preserved in junmai dai ginjo sake, and Hungarian honey truffles, for a punch of acid and complexity....#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste #foodphotography #foodphotos #food52 #food52grams #hautecuisines #eater #chefsoninstagram #chefs #foodgawker #chefstable #foodie #michelin #cheflife #chefstalk #maitake #eatlocal #locallyforaged #foraged #foragedfood


Ahizuke: local stonefruit, black and white truffle, sudachi, mint..This dish utilized local peaches compressed in sudachi juice, as well as our own umeboshi made from @rittmanorchards ume, fermented with Japanese sea salt and black truffles, then dried the warm Ohio sun. ...#regionalcuisine #japanese #japanesefood #japanese_food #kaiseki #kaisekicuisine #japanesecuisine #cle #cleeats #huffposttaste #foodphotography #foodphotos #food52 #food52grams #hautecuisines #eater #chefsoninstagram #chefs #foodgawker #chefstable #foodie #michelin #cheflife #chefstalk #eatlocal #sourcelocal #sudachi #umeboshi


Thursday October 25th from 5-9pm Ushabu is excited to welcome Sushi Chef Ayumi Fukumoto ( @chef_ayumichan ), formerly of Ginko, for a one night only pop up in tandem with our own Chef @mattspinner ! Ayumi will be rolling up delicious maki and nigiri in the dining room, and Matt will man the robata grill in the back kitchen. No tickets, this is a purely a la carte experience.