Chef Guo, a native of Mainland China, moved to New York when he was only 20 years old, and opened his first Massachusetts KARMA restaurant in Westford in 2006. From there, he opened locations in Concord, Andover and in 2021 opened in the Burlington Mall complete with an unmissable East Asian exterior red pagoda, an outdoor patio, extensive cocktail bar, sushi bar or Omakase, a main dining room and entertainment with a DJ on the weekends!
Chef Guo knew from an early age that he had a passion for cooking and after he moved to New York, he started working at Ruby Foo’s Restaurant in Times Square as a dishwasher. His potential was recognized by his ‘Hurio San’ or Master or Gentleman, who asked young Iverson if he would be interested in learning the art of Japanese sushi preparation. He was fascinated by this opportunity and thus his culinary journey towards becoming a sushi chef began. “Hurio San worked with me in the kitchen, invested time teaching me this unique art, instilled the beauty of sushi preparation and guided me to my journey to becoming a successful sushi chef,” said Chef Guo. “Ruby Foo’s was a 300 seat, Cantonese restaurant located on two floors and was always busy. I loved the vibe, the high energy and the food they created. Working at Ruby Foo’s gave me the vision to open my own restaurant one day”. Interestingly, Massachusetts has a connection to Ruby Foo as well! She was the first woman restauranteur in Boston’s Chinatown, is one of the Historic Women Trailblazers of Massachusetts and a historic marker at Beach and Hudson Street symbolizes her former restaurant site along the Boston Women’s Heritage Trail.
Chef Guo’s parents had friends in Boston who invited him to come to work at their Brookline restaurant and when he arrived in Massachusetts he fell in love. “I loved Boston and the walking pace of the city; it wasn’t as busy and bustling as New York. Boston has a community feel and I knew I wanted to open my own restaurant in Massachusetts,” said Chef Guo, and that’s exactly what he did. His first restaurant in Westford opened in 2006 and he has since opened three additional locations with more to come. The KARMA menus, about eighty-five percent the same at each restaurant, is a fusion sushi, a cross between Japanese flavors and the delicate sauces and styles of France. Chef Guo cites that each restaurant evolves at bit, for instance, the Concord location has more of a Milesian feel than Westford, Winchester will have its own style and his new Wellesley restaurant opening this fall, will have a totally different upscale vibe of elegance, a unique presentation. “The Wellesley restaurant will be a stunning project designed by artist David Rockwell who is well-known for designing high-end, Michelin and Asian restaurants,” said Chef Guo. “This will be his first project in Massachusetts.”
Regardless of which location you choose, KARMA will certainly become a family favorite. Each dish is presented to you with flair, creativity and pride. The food is almost too pretty to eat, (but you will) and too delicious to forget (and you won’t). Chef Guo is on a mission to bring the most creative, fresh and innovative dishes to his patrons. He frequently travels to New York, China and other locations for inspiration and to learn new ideas. “I love our Massachusetts patrons and each restaurant is like a community and if they like you and your food, they will stick with you and become like family members. If you do well, you will do better,” says Chef Guo. What goes around, comes around, hence the name KARMA. “It’s important for me and my chefs to better understand our customers’ preferences because all taste buds are different. We like to learn about what they like, what they don’t like, what their level of spiciness is and what their expectations are. We are happy to create something unique for each customer, we have the best chefs.” In fact, Chef has a staff of 40 sushi chefs alone which he works with side-by-side.
The popularity of the sushi bar is apparent as customers clamor to sit and watch the sushi chefs perform art in motion or Omakase. This is an extended sushi dining experience where the chef makes particular selections for the guest to enjoy and each sushi course is carefully created for that experience. Omakase means ‘I will leave it up to you.’”
In addition to the artfully prepared dishes, KARMA restaurants are appointed with beautiful art in every direction. You’ll even be gazing upon some original pieces made by Chef Gou’s father who loves calligraphy and painting Chinese art and Western oil paintings. The art extends to the bartenders as they create masterful works of art with each drink served adorned with special touches, unique garnishes and prepared in attractive barware. The drinks are not only tasty and fresh but beautiful and enticing and the perfect accoutrement to the DJ and entertainment scene on weekends in the Burlington location.
“Our Burlington restaurant is located in a fun suburb and our customers really enjoy the weekend entertainment,” says Chef Guo. “Our Mai Tai on our specialty cocktail menu is the best!”, says Chef Guo. “It’s a blend of five rums, homemade pineapple juice, almond syrup, and fresh squeezed lime. It’s delicious but not too heavy and goes well with our dishes, a great pairing. We also carry a big variety of Japanese sake which is clean, has multiple levels of flavor and is also a great selection.”
Speaking of delicious, Chef Guo’s menu, including a gluten-free menu, has so many delectable offerings that you will need to build in time to review the extensive menu and in order to decide between the unlimited hot and cold starters, Japanese entrees, sushi & sashimi, weekday luncheon specials and house specialties. Chef Guo is committed to sourcing the freshest ingredients worldwide and using local seasonal products as well. He is already planning a summer appetizer of watermelon with softshell crab and dumplings with Japanese Wagyu beef with shallots sprinkled on top with Thai chili. He loves to go to Massachusetts’ organic farms and last summer created a locally sourced dish with seared tomatoes over King Salmon Nigari with an onion aioli. “Combining the highest-grade products with locally sourced crops is a great mix for our customers. This helps me to achieve my goal of setting the bar higher and higher for my customers,” says Chef Guo who is currently pursuing his MBA at Harvard Business School’s Owner/President Management Program.
When asked what are the ‘must try items’ on his menu, Chef Guo quickly points out two of his signature dishes: Peking Duck which is marinated for hours, served with that crispy outer skin and tender, juicy meat inside wrapped in cucumber scallion pancakes. He also points to his amazing Salmon on Fire, a unique dish created by Chef Guo of coffee bean smoked salmon, draped on lemongrass and set on fire with a hint of citrus, truffle, raspberry sauce on the side.
Chef Guo is always looking for that umami balance, taking the pureness of the product and adding a special ingredient like sushi rice or a light dressing to find that pinnacle of taste without overkill. It’s an upscale culinary skill and one that Chef Guo has perfected. He is a sushi chef at heart and loves to bounce around his restaurants based on which ones are the busiest. “The first thing I do when I walk in the door is to change into my chef coat, wash my hands and get right behind the sushi bar!” says Chef Guo who really loves every aspect of his job. “I love so many things like engaging with my customers, listening to their feedback and witnessing the joy on their faces as they savor the dish I have created for them. That is truly rewarding,” says Chef Guo. He has a strong connection with his customers and believes in creating relationships and memories, which he believes is at the heart of his business. “I like being innovative and exploring new things for my patrons, getting energized with inspiration and putting my own spin on new dishes to bring back to my customers, that’s the fun part.”
Chef Guo also takes great pride in the hiring and training of people who share his passion and vision for KARMA’s food and hospitality. He currently employees nearly 350 staff members and with the additional restaurants planned, expects his team to increase to 500. He enjoys fostering their careers, talking with them and listening to their opinions.
Equally important is Chef Guo’s commitment to the communities in which his restaurants are located. He feels that Massachusetts communities, no matter how big or small, really care about their neighbors and he enjoys giving back to each community. He is dedicated to making a positive impact through his food and restaurants. During the pandemic, he and his staff were continually supportive of first responders, served orders to go and supported the communities in meaningful ways.
Chef Guo would like to discover more communities around Massachusetts and is interested in learning about the western side of Massachusetts. “I would love to check out Springfield because I have heard a lot of good things about that area,” said Chef Guo. “I would love to explore the Basketball Hall of Fame and some of the other attractions as well.”
Chef Guo also likes to try different restaurants and feels that each restaurant is unique and has something special to offer. He appreciates all creations and frequently asks his server what they would recommend. “I don’t want to miss the best part and would like to learn about the story behind the dish,” says Chef Guo. “I want to keep changing, growing and learning every day.”
When Chef Guo returns home at days end, he is happy to enjoy an artfully crafted meal prepared by his mother. “The best chef is my mom and all the credit goes to her and also to my wife who is an excellent mother,” says Chef Guo. “When I’m home, I’m lucky that I get to sit back, relax and enjoy a very creative meal when we have our family dinner and I do enjoy every bite.”
KARMA Asian Fusion Restaurant’s Lucky Rice Field Negroni
Recipe courtesy of Chef/Owner Iverson Guo
Available exclusively at Karma Burlington. This is KARMA’s take on the infamous Italian cocktail inspired by the traditional sushi rice fields in Japan. Karma’s innovative spin on the original three ingredient negroni will be your new go-to drink this season. The Lucky Rice Field Negroni is crafted by Karma’s experienced mixologists with a hint of strawberry, stirred with fresh sushi rice to add elements of smooth silkiness and subtle nuttiness for extra body.
Simple and balanced, this Japanese negroni consists of:
- Gin
- Aperol
- Bigallet China-China Amer (French Liqueur)
- French Strawberry Liqueur
May Culinary Events All photos by KARMA Asian Fusion Restaurant, Burlington
