Sushi at Shuhei in Beachwood Credit: Douglas Trattner
Many diners living in Northeast Ohio have Hiroshi Tsuji to thank for their first true taste of sushi. After graduating from the Culinary Institute of America in New York, Tsuji relocated to Cleveland and opened Shujiro on Lee Road in Cleveland Heights. When the Japanese restaurant began serving sushi in 1982, it was one of the first to do so in the region.

Tsuji went on to open Shuhei (23360 Chagrin Blvd., 216-464-1720) in Beachwood in 1994, and for all the new entires into the market since then, it still is considered one of the best sushi restaurants in town. The quiet restaurant on the lower level of a nondescript office building still packs them in for lunch and dinner most days of the week.

This week, fans of the 30-year-old restaurant were saddened to learn that Tsuji would be packing up his knives. In a letter to his friends, customers and the Beachwood community, the pioneering chef announced that he and his wife were retiring at the end of January.

“This decision comes with mixed emotions as we reflect on our incredible journey, supported by dear friends, great customers, and this fantastic community,” he said. “As we look forward to a new chapter of life in retirement, we are grateful for everything this journey has brought us. We hope to embrace the joys of a ‘normal’ retirement lifestyle, knowing that this chapter is closing with many cherished memories.”

The silver lining in this story is that Tsuji’s retirement is not the end of the line for Shuhei, as the restaurant is passing into new hands.

“We are thrilled to announce that Jennifer and Ming will take over this operation,” he adds. “With years of experience and a passion for Japanese cuisine, we are confident they will continue the tradition we’ve built together in Beachwood. Please join us in supporting them as they carry the torch into the future.”

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This article appears in Jan 16-29, 2025.

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.