Sozai Restaurant

There are still a few seats available for the upcoming Introductory Saké Pairing Dinner that Hajime has planned. This will be a wonderful opportunity to explore a sampling of premium sakés, each paired with one course of a thoughtfully crafted omakase.

#ペアリング #利き酒 #酒米 #乾杯 #デトロイト生活 #酒 #日本酒 #美味しい #吟醸酒 #純米酒

Sunomono is one of our most frequently requested kobachi. A traditional Japanese favorite, sunomono is made of fresh vegetables that have been carefully pickled in seasoned rice vinegar. Sunomono is most commonly made with cucumbers. The sunomono pictured also incorporates fresh ginger slices, nasu, napa, and oyster mushrooms for a really wonderful flavor profile.

Many folks enjoy our sunomono as a great start to their meal, but Hajime reminds us that sunomono can be a refreshing accompaniment to go with our yaki zakana. Either way, our house made sunomono is a great way to enjoy crisp, flavorful vegetables all throughout the year.

#美味しい #酢の物 #小鉢 #きゅうり #きゅうりの酢の物 #和食 #浅漬け

A true labor of love, Hajime sources the most sustainable seafood to incorporate in our recipes. Florida pink shrimp are very tasty and are a much better option than many other types of shrimp. The most commonly available shrimp are farm raised overseas. With little to no oversight, these farms can be detrimental to the local ecosystems. Oftentimes the ponds where the shrimp are raised are created by cutting down vast amounts of mangroves and other vital plants. Besides taking away important areas for fish to flourish, the removal of mangroves leads to soil erosion and lack of land protection during harsh weather events. These farms also rely on numerous chemicals to artificially nourish the shrimp while destroying the natural balance of the local ecosystem. This can make it impossible for sealife to thrive or for anything to grow near that area for many years. When we choose domestic wild caught shrimp, we are choosing to preserve our precious world.

Nimono is a traditional Japanese dish of ingredients carefully cooked in an aromatic dashi. The flavors come together and become even more delicious! Nimono can be enjoyed anytime, but we especially appreciate it this time of year. Pictured is a seasonal nimono that made with sato imo (taro root), kobocha, and wild caught Florida pink shrimp. Rich with our housemade dashi and seasonal root vegetables, this hearty nimono keeps you feeling cozy through even the chilliest winter evenings.

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We are grateful to have been named Best Sushi 2024 by the readers of Detroit Metro Times. Our gratitude goes out to everyone who has supported us for the past three and a half years. Hopefully this recognition will help bring more attention to the importance of sustainable sushi. https://www.metrotimes.com/detroit/metro-detroits-best-restaurants-and-food-of-2024-according-to-our-readers/Slideshow/37567472/37568916

Aa always, anyone who is interested in learning more about ocean conservation and the importance of sustainable seafood should reach out to Hajime directly. Although he is extremely busy, Hajime will continue to make time for outreach.

Photo Credit: Detroit Metro Times

#サステイナブル #レストラン経営 #寿司屋 #デトロイト近辺 #ミシガン #デトロイト #デトロイト生活 #和食 #和食レストラン #レストラン経営 #ちらし寿司

Today is World Saké Day! Please celebrate responsibly! Don’t worry, you can still have more tomorrow! 😊

#利き酒 #酒米 #乾杯 #デトロイト生活 #酒 #日本酒 #美味しい #吟醸酒 #純米酒 #酒飲み