Chef Dante Boccuzzi is a week away from opening his newest restaurant. His latest endeavor takes him to Brecksville, where he will open Masu at Valor Acres, a Japanese restaurant with a focus on sustainable sushi. Chef-partner Jacob McDaniel, an employee who dates back to the opening days of Dante in Tremont, will lead the restaurant.
“He brings a deep understanding of Japanese cuisine and an incredible level of craftsmanship to Masu,” Boccuzzi states.
While Ginko and Goma, Boccuzzi’s other Japanese concepts, both specialize in sushi, Masu will have decidedly different approach.
“This will be completely different,” Boccuzzi says. “The quality will be the same. But Goma and Ginko are exclusively getting fish from the Japanese market.”
In contrast, Masu will supplement the fish imported from Japan with a wealth of American product, most of which is sustainably caught or raised. The restaurant is certified by the Marine Stewardship Council, whose mission is to end overfishing and safeguard seafood supplies for future generations.
“I think there’s plenty of great seafood here in America that we can source,” adds McDaniel.
The chef ticks off items such as East Coast scallops, farm-raised barramundi, American surf clam, aqua-cultured salmon, Santa Barbera sea urchin, and unagi eel raised in Maine instead of being imported from China.
A dry-aging cabinet is prominently displayed behind the sushi bar, serving both as a vital piece of kitchen equipment and also a conversation starter for the chefs. McDaniel will hang and age tuna and other fishes, a process that improves taste, texture and moisture levels.
“Eating fish straight out the water is cool and all but I don’t want to serve it that way,” the chef notes. “I want to be a transparent as possible.”
In addition to a core menu of sustainable fish, the chef will bring in seasonal fish and seafood from Japan.
The menu offers a wide selection of nigiri, specialty nigiri, gunkan sushi, traditional maki, house maki and pressed sushi. Appetizers and small plates include age-dashi tofu, Japanese-style pickles, tempura mushrooms and konbu-cured sea bream. McDaniel will also offer a selection of tasting menu and omakase experiences.
In the front of the space is a quick-serve counter starring poke bowls and grab-and-go foods. Bowls are built atop a choice of sushi rice, white rice, barley or greens. The bases will be topped with the same quality fish (tuna, salmon, hamachi, shrimp salad) as the full-service restaurant. Those options are joined by other proteins like tofu, teriyaki beef and chicken yakitori. From there, customers customize with myriad vegetables, sauces and toppings.
A nearby cooler will be stocked with sushi rolls and combos for quick enjoyment.
The plan is to open Masu for dinner only starting November 19, with lunch service and the poke counter to follow in early December.
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