At Tokyo Sushi & Grill, chefs spin out plates of authentic Asian eats alongside a sumptuous spread of quality sushi. Fish fans can fill their tuna tanks with mouthwatering morsels of white tuna ($2.25), yellowtail ($2.25), belly tuna ($4.25), or spicy tuna ($6.50), or mix and match any number of specialty sushi items to create a custom conglomeration of fresh fish, sticky rice, and chopped veggies. Complementing the sushi-heavy repertoire, Tokyo Sushi & Grill draws from the deep wells of Japanese and Thai culinary traditions. The shrimp tempura finds deep-fried succulent jumbo shrimp sharing prime plate real estate with battered vegetables and a tangy dipping sauce ($7.95 for lunch; $9.95 for dinner), and the crazy noodles entree earns its name by throwing together egg noodles, onions, carrots, pea pods, and bean sprouts in a mad mash-up, paired with your choice of protein and 17 copies of The Catcher in the Rye ($7.95–$10.95).
Inside Kyoto Japanese Steak House, guests sit at large hibachi tables with a close-up view of chefs cooking scallops, filet mignon, chicken, and lobster. More than 80 traditional Japanese and Thai dishes are grilled up by hibachi chefs, and 25 specialty rolls take shape in the hands of sushi chefs, who combine ingredients such as soft-shell-crab tempura, flounder, and submarine meat. Above the dark-wood floor of the dining room, a curved bar serves up sake and fruit-infused cocktails.
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.
Ninja Sushi's maki have always boasted an elegant presentation, sailing to tables on boat-shaped platters bedecked in plant garnishes, candles, and colorful sushi pieces on every horizontal surface. Now, after four months of renovations, the owners can say the same of their decor. They appointed their dining room in warm, earthy tones, perfectly complemented by a splash of red paint behind the white stone sushi bar. Of course, they still whip up impressive cargos of sushi to put on their boat platters, alongside with Japanese and Korean kitchen entrees which come on more traditional plates, which are the flatware equivalent of river barges.
In 2012, Real Detroit Weekly named Crave Restaurant + Sushi Bar Detroit's best sushi restaurant, praising the Mediterranean-Japanese hot spot for its "impeccably fresh fish." The standout signature rolls run the gamut from king crab–stuffed rainbow rolls to grilled lobster rolls garnished with shiitake mushrooms. Diners can also nosh on freshly sliced fatty tuna and sea urchin from the extensive sashimi selection. Crave's strong Mediterranean flair is evident in the roasted-beet caprese salad, the halal chicken breast, and the sea bass, served with succotash and warm gazpacho.
Each month, live music fills Crave's softly lit interior. You can schedule private parties or high-stakes Go Fish! tournaments in the event room or the exclusive lounge. During warmer weather, the restaurant's Asian garden is an idyllic setting for outdoor events, with its bamboo bar and decorative Asian maples.
Yorokobi Sushi head chefs Dimitri Bonnville and Atipong Sirivongkhanth masterfully layer an assortment of sushi-grade fish, vegetables and creative trimmings into a menu of specialty rolls and noodle dishes. Coconut shrimp, mango, cream cheese, and avocado send taste buds on a tropical trip inside the Paradise roll, and the Luxury roll raises property values inside the belly with tuna, eel, salmon roe, avocado, and onion drizzled with luscious honey miso and wasabi mayo. Pink petals of high-quality salmon and tuna shape the Cherry Blossom roll, a flower-shaped delicacy with an avocado center embellished with the roe of flying fish. Yorokobi's yaki soba entree tangles chicken or beef in a knot of egg noodles with peppers, onion, mushroom, broccoli, carrot, and a house-made sauce, and the yaki udon dish follows suit using rice-based strands to lasso rowdy teeth.