A new dining destination is taking shape as Kuza, an Asian-inspired concept from Clive Collective, prepares for its upcoming opening later this year with the appointment of Executive Chef Erik Davila.
Kuza will center around globally influenced Asian cuisine, emphasizing bold flavors, seasonal ingredients, and high-impact presentation. The restaurant will feature a robata grill and raw bar, supported by a beverage program and energetic atmosphere intended to blend dining with entertainment and design.
“It comes down to respecting the fundamentals, using the right techniques, working with what’s in season and creating dishes that feel thoughtful but still approachable for guests,” Davila said.
Davila will oversee menu development and kitchen operations, shaping a program focused on technique, simplicity, and seasonality. The menu will highlight traditional robata cooking alongside a focused sushi program built around seasonal fish, as well as ramen crafted from slow-developed broths.
Davila brings more than 16 years of culinary experience to the role, including recent work as executive chef at Sandfish Sushi & Whiskey, where he helped refine the restaurant’s sushi program and overall culinary direction. His background also includes time at concepts such as Sumomaya, Shoga, and A Latte Vino.
“Kuza represents the kind of concept we’re passionate about bringing to life. It’s something that feels transportive, energetic, and rooted in quality, with a clear focus on culinary integrity first,” said Mikis Troyan, co-founder and managing partner of Clive Collective.
The menu at Kuza will reflect Davila’s first opportunity to lead a restaurant from concept through opening, with dishes expected to include house-made gyoza, Edomae-style sushi, dim sum, and slow-developed ramen. An open kitchen design will further showcase the interplay between robata grilling and sushi preparation, creating a dynamic, high-energy dining experience for guests. For more, visit kuzarestaurant.com.
