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.
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.
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.
Traditional Japanese Soups | Hangover-Erasing Udon | Open Kitchen | Cat-Themed Decor
Where to Sit: Sidle up next to the counter, where you’ll be able to watch chefs slice, dice, and roll sushi in the open kitchen.
While You're Waiting: Count the cats. The dining room houses just about every type of decorative feline—ceramic cats, portraits of cats, and Hello Kitty items, to name a few.
Inside Tip: If you partied a little too much the night before, order the udon. The Metro Times claims it’s a “black hole for hangovers.”
Know the Difference: Ajishin's soups are built around two types of noodle: soba and udon. Soba noodles are made with buckwheat flour and have a nutty flavor, while udon noodles are made from wheat flour and have a fairly neutral flavor.
Intent on establishing Japanese cuisine as the new, go-to comfort food in Novi, Wasabi Hibachi Steakhouse's chefs have curated a menu full of iconic staples. These dishes give diners a taste of Japanese culture, while the chefs often showcase their skills in full view of the spectating guests.