Yotsuba’s skilled sushi chefs sprinkle fresh fish and organic seaweed with low-sodium soy sauce brewed in-house. Tempura and teriyaki dishes steam atop low tables in the West Bloomfield location’s tatami room, where cushy legless seats host floor-level dining in traditional Japanese style. High-backed booths and bar seating at both locations raise patrons off the ground for views of chopstick-wielding chefs tapping out the drum solo from "Wipeout" behind the sushi bar.
The chefs at Makkara Sushi & Japanese Grocery bridge the distance between oceans and palates with a menu of hand-rolled sushi creations that range from vegetarian rolls to tender nigiri pieces. House specialties such as the futomaki roll ($10.99)—eight pieces of crab and barbecued eel tempered by sweet egg, shiitake mushrooms, and avocado—pacify hungry sea dragons clawing at the insides of bellies. Bigger bites include the california roll, an 11-piece behemoth built nearly to the scale of its namesake and stuffed with smoked salmon or shrimp ($6.99). Chopsticks fly as herbivores challenge each other to duels over prized vegetarian combinations that feature delectable half-rolls of pickled radish and scallions ($4.99). Chefs dispense with frilly accouterments when crafting nigiri pieces, opting instead to showcase thickly cut morsels of yellowtail tuna ($2.25 each).
Where classic sushi ingredients like crabmeat, salmon, and spicy tuna are found inside many of Umi Sushi?s rolls, the chefs also showcase more unique fillers. Start with the sweet potato, which includes deep-fried rice and jalape?os. Other ingredients range from mozzarella cheese and avocado to shrimp and eel, and if you can't decide which type of fish you want, the Rainbow roll offers four kinds on top of a california roll. While steeped in sushi, the menu also offers grilled meats slathered in teriyaki sauce and Korean-style spicy ramen noodle dishes. Patrons can eat in at Umi Sushi or have food delivered to their front doorstep or jury box seat.