Sozai in Clawson serves award-winning, sustainable Japanese sushi with meticulously sourced, fresh ingredients and adventurous omakase options in a cozy, laid-back setting.
"One of the most critically-lauded sushi restaurants to come to metro Detroit in recent memory, Sozai is known both for its commitment to sustainable sourcing practices and for its omakase meals. The philosophy netted Hajime Sato a James Beard Award in 2024 for Best Chef: Great Lakes. Make a reservation and order omakase from the sushi bar for a multi-course meal, which grants diners access to dishes that aren’t usually on the menu. The omakase menu gives guests several options ranging from seven courses to the kappo — an hours-long meal that’s limited only by the chef’s imagination. Regulars who get on Sato’s good side may get the opportunity to indulge in a special meal." - Serena Maria Daniels
"One of Detroit’s most critically lauded sushi restaurants in recent years, Sozai is known both for its commitment to sustainable sourcing practices and for its omakase meals. Make a reservation and order omakase from the sushi bar and select one of five curated, multicourse meals. This includes the kappo, a four-hour journey through traditional cuisine prepared in James Beard Award-winning chef Hajime Sato’s creative vision. Reservations for this experience must be made at least weeks in advance and must be approved by the chef. Other options include nigiri and sashimi samplers and a la carte pieces, as well as a variety of small plates like a poke of the day, and a bento box, which includes a selection of items from both the sushi menu and the kitchen. Be sure to pair sushi and tasting menu courses with Sozai’s vast selection of sakes. While you’re enjoying your meal, take time to appreciate smaller touches throughout this cozy space, like the sushi bar made from reclaimed wood, and the ceramic utensils, sake cups, and other dishes made by Sato himself." - Serena Maria Daniels
"One of the most critically-lauded sushi restaurants in recent years, Sozai is known both for its commitment to sustainable sourcing practices and for its omakase meals. One key feature, its emphasis on plant-based ingredients like sweet potato — which chef Hajime Sato has used for a more sustainable take on eel — along with fried tofu in mushroom sauce, and vegetable tempura. Makes for an ideal balance for dining parties where some can enjoy seafood, while vegans and vegetarians can still find incredibly prepared options." - Eater Staff
"Hajime Sato, who established groundbreaking sustainable sushi-ya Mashiko in West Seattle in 1994, won Best Chef: Great Lakes for his omakase restaurant Sozai, in suburban Detroit." - Meg van Huygen
"Michigan was triumphant on Monday evening at the James Beard Awards as metro Detroit’s own Hajime Sato of sushi restaurant Sozai in Clawson brought home the regional medal for Best Chef: Great Lakes." - Brenna Houck
