Suzu, the ingredient-led Japanese restaurant from Chef Makoto Okuwa and Suzu Hospitality, will open in Cincinnati this July.
Suzu offers a Japanese dining experience featuring indoor and outdoor seating, a private dining room known as the Tea Room, and a full beverage program in addition to an omakase experience.
Designed as a place where food, design, and hospitality move in harmony, Suzu reflects Okuwa’s lifelong connection to Japanese cooking and the people who first inspired him in the kitchen.
“Growing up, my mother and grandmother showed me how much care goes into preparing food for others,” says Okuwa. “That spirit lives in every dish we’ll serve at Suzu. We want each guest who walks through the doors to feel that sense of warmth, intention, and respect for ingredients and leave feeling that they’ve shared a remarkable experience with our chefs, staff, and the people they dined with.”
The most intimate expression of Okuwa’s roots is Suzuné (soo-zoo-neh), a 10-seat Edo-style omakase counter where guests can experience the tradition and brilliance of Edomae sushi and Okuwa’s craft firsthand. Here, the chef team will highlight seasonal ingredients, precise technique, and the artistry of Japanese culinary traditions through a curated tasting experience.
Blending culinary theater with layered hospitality touchpoints, the design of Suzu was conceived to immerse guests in Japanese dining culture. The layout balances energy and intimacy through a mix of indoor and outdoor seating, a dedicated Tea Room for private dining and the highly personalized Suzuné (soo-zoo-neh) omakase counter, where just 10 seats create a direct connection between chef and guest.
Materials and spatial sequencing reinforce the restaurant’s ingredient-led philosophy. The result is a hospitality-driven design that elevates both operational versatility and experiential dining, giving guests multiple ways to engage with Okuwa’s culinary vision.
