Artisan sushi prioritizing local farms and fisheries with an eye on traceability, fish populations, fishing methods, and farming practices
Hajime Sato, the trailblazing sustainable sushi Chef formerly of Seattle (Mashiko), is now devoted to sustainable sushi in Detroit. Serving a la carte dinner. Omakaze experiences are offered at the bar (only). Special 3-4 hour Kappo dinners are also available. Reserve Omakase or Kappo in advance. For reservations, call between 4:30-5:00pm or 9:00-10:00pm.
Chef Hajime’s been making sushi in the US since 1994, and exclusively sustainable sushi since 2009. He deploys ancient Japanese techniques with expert precision and is always looking to delight guests. Vegetarian, Vegan, and gluten-free options.
What to Order:
We typically avoid the fried dishes, but game on for trying all else, especially anything recommended by Chef Hajime
- Inaka miso soup
- Seaweed salad & traditional pickled vegetables are always a must
- Hand-crafted tamago (a painstaking process)