Blue Fin Steakhouse & Sushi Bar treats diners, whether seated in front of a hibachi master or perched in front of a sushi chef at the raw bar, to displays of culinary artistry. Patrons who choose the sizzling hibachi grill table experience can nibble on appetizers of edamame as chefs blatantly disregard mother's orders not to play with fire ($3.95). New York strip ($19.95), lobster ($29.95), teriyaki chicken ($16.95) and other dinner entrees come with house salad, house soup, appetizer shrimp, vegetables, fried rice, and noodles. From the raw bar, the hot jamaican roll marrying conch, cucumber, and chili pepper ($5.95), as well as the 16 assorted bites in the sashimi deluxe ($19.95) call to cool-seeking noshers, who can pair eats with Japanese beer, sake, or other libations. A kid’s menu ($7.95–$10.95 excluding beverages) pleases pint-size palates, and the lunch menu ($3.95–$14.95 excluding beverages) gives reprieve to midday munchies. With lantern-style lights, shoji screens, and kimonos that serve as artwork, Blue Fin sports a sleek, contemporary vibe that soothes hungry customers and subdues screaming samurai.
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.
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.
Rice & Spice compiles a greatest hits menu of classic fare from a host of Asian countries, and the restaurant specializes in Thai dishes. Rev up digestive engines with an order of crispy crab rangoon ($3.95) or spring rolls ($3.25) before attuning taught jaws to a mountain of phad thai ($8.95 with beef, chicken, pork, or tofu; $9.95 with shrimp; $11.75 with seafood). The phad phed squelches the temper tantrums of hunger pangs with a spicy red curry and constellations of bamboo shoots, long beans, carrots, lemongrass, and eggplant swirling in a coconut Milky Way ($8.95 with beef or chicken; $10.95 with shrimp). Like ornately decorated cauldrons, bowls of pho noodle soup and lemongrass-laden tom yum soup ($7.95+) billow steam, doubling as an effective smoke screen for aspiring ninjas.
Tamaki’s menu encourages customers to play with their food. That’s because they can design their own sushi selecting a seaweed, soy, or Korean BBQ wrap that a cook will stuff with proteins such as roasted chicken, spicy crab, pulled pork, and roasted tofu. They finish off each creation with unlimited veggies, sauces, and crunchy toppings such as sesame seeds.
At Cobblestone Bistro, chef Eddie Sanders crafts an eclectic, seasonally rotating menu that makes the most of fresh ingredients available from Michigan’s local suppliers and growers. The menu ranges from inspired entrees ($12–$20) such as a Trotter steak, an 8-ounce sirloin lavished with blue cheese and yucca fries, and shrimp chili rellenos, shrimp- and cheese-filled poblano peppers with tomatillo sauce and black bean relish. Classic bistro sandwiches ($6–$10) offer choices such as The Italian, a combo of prosciutto, sopressata, romaine lettuce, green tomato, provolone cheese, and italian dressing on ciabatta bread, or the barbecue pulled-pork sandwich, cooked in a special Carolina barbecue sauce on a toasted kaiser roll.