Reviews and Recognitions
Jul 18, 2017 | Going against the grain in almost every conceivable fashion, Ushabu is a laser-focused bistro built around Japanese hot pot. The 25-seat Tremont restaurant is dedicated to providing an exceptional dining experience that is interactive, communal, and meticulous.
Nov 22, 2017 | Shabu-shabu (Japanese fondue with meat, seafood and vegetables cooked in boiling water and paired with sauces) and small plates are the lure at this Tremont spot. The compact, modern space offers communal tables and bar seating.
May 24, 2017 | The Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water. The term is onomatopoeic, derived from the sound emitted when the ingredients are stirred in the cooking pot and served with dipping sauces.
May 24, 2018 | Chef Matthew Spinner educates Cleveland diners on his own version of Japanese food. For the last year, Matthew Spinner has taken us on an archaeological dig through Japanese cuisine every time we step inside the 24-seat Tremont restaurant.
October 10, 2017 | The Tremont restaurant dives into Japan's culinary history — one region at a time — with a well-researched menu. Matthew Spinner considers himself an anthropologist. As a chef, he does more than just work in a kitchen — the Cleveland native tells the story of societies past and present through food.
Feb 1, 2017 | This sleek, chic shabu-shabu concept is small but mighty. Consider this DIY at its finest, offering a variety of takes on the hotpot dish, a type of Japanese fondue in which diners cook in boiling water and then dip them in different sauces.
Jan 20, 2017 | For those who insist that cooking out should be confined to the range of the barbecue grill in their own backyard...well, that's fine. You all can stop reading now and just stay home. For the rest of us, we fans of fondue, Korean BBQ, and other communal DIY restaurant experiences, good cheer! Ushabu is here.
May 30, 2018 | Tasting menu protocol practically dictates that diners will advance along a predictable course that steadily builds in flavor, intensity and drama until the apogee, at which point the guest is gently returned to base camp.
Nov 16, 2016 | I glanced over at my tablemate as she proceeded to add one ingredient after another into her pot of simmering broth. Vegetables, tofu, meat, udon noodles — all of it left to languish in the roiling concoction like some kind of Yankee Doodle Stew.
Aug 08, 2018 | Diners who settle in for a tasting menu at this wee Asian bistro will be taken for the ride of their lives. Chef Matthew Spinner's obsessive take on regional Japanese cuisine is a deep dive with more twists and turns than a thrill ride.