Hiroshi Tsuji, owner of the long-running Shuhei Japanese Restaurant (23360 Chagrin Blvd., 216-464-1720, shuheirestaurant.com), is just weeks away from reviving an old concept. No, he's not bringing back Shujiro, the sushi restaurant he operated years back: Tsuji is resurrecting Hiroshi's Pub, a popular watering hole that existed in Cleveland Heights in the late 1980s. Taking over the Beachwood spot recently vacated by Sumo (3365 Richmond Rd.), Hiroshi's will be a vast departure from Shuhei, promises Tsuji. "This is a totally new concept," he says. "Much more casual." The large space, which had featured teppanyaki tables, has been gutted and rebuilt to accommodate a roomy 40-seat bar and 120-seat dining room. There also is a small sushi bar that will specialize in ceviche — citrus-cured fish — as opposed to raw. A massive smoker has been installed in the kitchen to crank out slow-smoked meats and fish, some prepared with Asian rubs. The menu will also offer a dozen draft beers, plus sake and soju, the Korean spirit of choice. Hiroshi's will open in late May.
Chef Shawn Monday is leaving his post as chef-partner of Hudson's Downtown 140 (140 N. Main St., 330-655-2940, downtown140.com), where he has been for seven years. He's not going far: The chef, along with wife and partner Tiffany, is moving to the old Vue space in the nearby First and Main development. Following significant renovations, the spot will be home to two new eateries: One Red Door will feature moderately priced chef-driven comfort food; the Flip Side will offer gourmet burgers with chef-crafted condiments. Both will be a major departure from the white-tablecloth fine dining Monday has been offering down the block. He says his replacement at Downtown 140 has yet to be named. Look for a mid-summer opening for both.
After three years, chef Jeff Fisher has left Touch Supper Club (2710 Lorain Ave., 216-631-5200, touchohiocity.com) and taken over the kitchen at the historic Taverne of Richfield (3960 Broadview Rd., 330-659-0610, taverneofrichfield.com), which was built in the late 1800s. "It was time to make a move," says Fisher. The restaurant's new owners brought him on board to reinvent the menu, moving it from frozen-and-fried to freshly prepared. New items include scallops with smoked tomato sauce, filet with green garlic, lobster ravioli with cognac cream sauce, and bacon-wrapped monkfish with mussel fume. Fisher has also imported the popular "Free Sushi Fridays" concept from Touch.