Detroit’s Best Sushi
"This modern Japanese restaurant is a spinoff of the award-winning Philly-based Hiroki from chef Hiroki Fujiyama. Situated in a space with a minimalist aesthetic on the lower level of Book Tower downtown, diners here can feast on courses of wagyu from three different regions, robatayaki and yakitori skewers grilled over binchotan charcoal, and noodles. Or, have a seat at the sushi bar and let the team led by chef de cuisine Christian Vasquez-Yax take care of your seafood needs. Here, the team utilizes traditional Edomae techniques, sourcing fish from Kyoto and produce from Michigan, and using Yuki Tsubaki rice. Select from a variety of nigiri and sashimi offerings, and more elaborate creations, like the seven-piece sashimi gozen — featuring an array of fish and prepared chef’s choice." - Serena Maria Daniels
