Chef Matt Spinner considers himself a culinary historian and chef. With experience in numerous Cleveland kitchens, San Francisco’s Park Tavern and Thirsty Bear, and Chicago’s Next and Sink Swim, he gained an appreciation for various types of cuisine. He moved back to Cleveland in 2015 to work as the executive chef of Press Wine Bar. But when the Tremont restaurant closed earlier this year, he received an offer from Ushabu general manager Michael Flaherty to join the Japanese hot pot spot. Since opening in October 2016, the tiny Tremont eatery had focused on shabu-shabu, the Japanese practice of cooking thinly sliced meat in a hot pot of bubbling broth, and a selection of small plates.