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.
Peals of laughter rise from families around the granite tabletops at which hibachi chefs crack jokes and flip shrimp over the grill. At Ichiban Steakhouse, expert grillers don black chef suits and show off their skill at slicing and searing chicken, steak, and seafood. Flanked by dark wood walls, nearby sushi chefs slice fresh fish to wrap tightly in specialty rolls. Five tatami rooms provide semiprivate spaces for business meals, romantic outings, or discreet transformations into a werewolf.
At Dylan’s, customers find themselves contemplating a generous spread of entrees and tapas, sushi, and an extensive wine list. For starters, patrons can slurp a bowl of clam chowder ($7.25) or chomp on single pieces of red-snapper (tai, $3), bluefin-tuna (toro, $8), or squid (ika, $2.75) sushi, then transition to a plate of lobster mac 'n' cheese ($8.79) or flash-fried coconut shrimp with pepper jelly ($12.15). After a sweet helping of Japanese– inari tofu-vegetable rolls (6 pieces, $5) or a squid-and-octopus tako salad ($7.50), omnivorous eaters can set their appetites at ease with a serving of beef-tenderloin tips tossed with whole-wheat pasta ($20.39), a 12-piece sashimi combination plate ($22.50) served with sushi rice, or a platter of frog legs ($15.49) in hot-pink leotards. Clogged body pipes can then be flushed with a glass of Cartlidge & Browne sauvignon blanc ($9), Latour chardonnay ($7), or Montoya pinot noir ($9).
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.
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.
At Shogun Japanese and Chinese Bistro, cooks amass an army of fresh ingredients to fire up on a griddle at diners’ tables. Here, shrimp, calamari, and sirloin morph into hibachi-style dinners as they sizzle in the heat and tumble through the air with the help of the chef’s spatula. Fresh fish and rice converge to form sushi such as the crispy roll #24, whose salmon and yellowtail flaunt a sauce as sweet and spicy as a valentine from a jalapeño pepper. The Chinese section of the menu brims with house specialties such as beef with stir-fried string beans and family-style meals of shrimp kow and almond chicken.