LISTENING POST
NEW! AN OLD-TIME B &
PHOTO BOOTH!
4 PICTURES FOR $1
I
I BEST OF EVERYTHING
I
IF YOUR PARTY GETS RAINED OUT
MOVE IT HERE!
I REMEMBER! WEDNESDAY EVE IS SINGLE PARENT NIGHT!
Japan Can Be As Close As
14 Mile And Orchard Lake Road
DANNY RASKIN
Local Columnist
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• 1 Coupon per visit • Exp. 7-23-92
31005 ORCHARD LAKE RD.
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44 .1
626-5020
MON.-THURS. 10-9, FRI. & SAT. 10-10, SUN. 12-8
00 OFF
•Ww, =MN AMIN ••=1INAM/D •EMP OM/
ON YOUR NEXT TRAY
MEAT OR DAIRY
•1 Coupon Per Person
•Good Holickrys
•Minimum 8 People
LET US
CATER
YOUR
NEEDS
FOR ALL
OCCASIONS
• Expires 7-31-92
Fealuting
Gourmet
TORTES, FLANS
& CHEE1ECAKE
29145 Northwestern Hwy. at 12 Mile Rd.
Franklin Shopping Center
336,2310
ONE OF A KIND
IS THE PERFECT PLACE FOR YOUR
BAR MITZVAH, BAT MITZVAH, SHOWER OR OTHER PARTY
WE HANDLE EVERY DETAIL SO YOU DON'T HAVE TO!
Let this truly be a time of excitement for you and your
family — not a time to worry over party details!
Featuring Noted Chef John Szegedi
Mr. Sports has 2 locations to better serve you ...
Farmington Hills & Redford.
CALL KIM, OUR BANQUET MANAGER
8512990 or 534-7420
Jane's
Place
4rON111111
Y .
■■■■■■ •11V\
ane', Place
Casual Dining at Popular Prices in an Intimate Cafe Setting
25861 LAHSER AT CIVIC CENTER DRIVE • SOUTHFIELD
354-3640
• Lunch Specials
MON.-THURS. 11 a.m.-8 p.m.
FRI. & SAT. I I a.m.-9 p.m., Closed Sun.
• Evening Specials
ENJOY LUNCH OR DINNER IN OUR
BEAUTIFUL OUTDOOR PATIO GARDEN
INTERNATIONAL DINNER MENU SERVED EVENINGS!
COMPLETE DINNERS $5.95
Starting At
68
FRIDAY, JULY 17, 1992
icture yourself on a
porch in Japan, over-
looking a beautiful
lagoon with interesting and
expensive koi fish smoothly
rippling waters around
sprouting banzai trees.
When Wing Hong Tokyo
Steak House opened in 1973
on Orchard Lake Road and 14
Mile, it was a dream that had
come true for this Chinese
restaurateur who hoped to
have one of the prettiest
Japanese restaurants in the
Midwest.
During the Korean War,
Wing was stationed in Tokyo
and learned much about the
Japanese people, their
customs and food . . . to them,
steak was a rare deluxe meal
. . . Sushi bars were common
in Japan much like ham-
burger operations are in the
United States . . . His ambi-
tion was to blend them both
together in one setting for all
to enjoy.
What Wing built was like a
Hollywood movie set . . . His
fishing village motif is con-
sidered among the most at-
tractive anywhere with its ex-
citing aesthetic loveliness.
Tokyo Japanese Steak
House is something which
people must walk about and
see instead of looking upon as
just another restaurant .. .
rocky ledges from California,
coral in the 300-foot lagoon,
authentic bamboo walls
covered with clay and straw,
strikingly beautiful wooden
rails with natural texture.
A man quickly chops up
chicken, shrimp, beef,
vegetables, etc. in the 13-seat
Sushi Bar . . . while people at
tables in six other rooms
seating 220 dine on steak and
favorite Japanese dishes.
Contrary to the thought of
many, Japanese cuisine today
is not centered around raw
fish . . . The Japanese people
are skillful cooks and devise
many ways of serving food of
marine origin which is in
abundance in Japan . . . But
their love for fresh food in-
cludes vegetables, fruit, fowl,
beef, etc., which are usually
prepared shortly after being
obtained . . . Healthy
Japanese food comes in many
forms.
An important aspect of
Japanese hospitality which
Wing Hong has captured is a
tranquil, harmonious en-
vironment in which to dine
and relax . . . Decor is simple
and balanced with the crea-
tions of nature and the works
of man . . . They prefer the
freshest of foods, and beef is
a relative newcomer, in-
troduced as a food source in
the 1800s but not becoming
popular until after World War
II, a period of strong Western
influence.
Japanese cuisine is ex-
quisite . . . There's a fineness
in everything, and somehow it
is particularly satisfying
despite generally small por-
tions . . . It's the ideal food for
dieters . . . For many
Westerners, Japanese dining
is the preferred Oriental
cuisine.
Wing Hong's Tokyo Steak
House combines all the
salient goodnesses necessary
to enjoy popular Japanese
fare with relaxing and
peaceful aplomb overlooking
its lovely lagoon.
The fishing village
motif is a beautiful
setting.
With nephew Kim Hong as
his capable general manager,
Wing today owns one of
Michigan's largest Oriental
dining emporiums . . . a
12,000-square-foot double-
header of Japanese and
Chinese restaurants under
one roof . . . But it wasn't
always like this . . . He
originally opened a
3,600-square-foot Wing Hong
Chinese restaurant on 10
Mile and Southfield in 1964
which today still stands and
is owned by his sister and
brother-in-law, Fong and
Patrick Choi . . . Before the
Southfield operation, his and
Fong's family owned China
City in Pontiac where Wing
was a waiter while attending
Detroit Institute of Technol-
ogy for his electrical engi-
neering degree.
Wing's time is devoted to
the 14 Mile and Orchard
Lake Road multi-style
restaurants and two Chinese
carry-outs only, Union Lake
Road at Commerce Road, and
Lahser at Maple.
There's music in the air, too,
at the Farmington' Hills
locale as international
karaoke (care-ee-okee) with
video presentation in many
languages every evening
highlights the visits of many
customers who sing on the
dance floor and become televi-
sion stars of the night.
The Japanese wells where
people sat with feet dangling
have recently been removed
. . . There are no floor-
cushioned tatami grass mats
or waitresses wearing zori
(clog-like shoes) and tabi
(white anklets) or other
features intricately tied to
Japanese customs . . . This is
because of Wing's American-
ism and his wish to present a
semblance but in an Ameri-
canized way.
Wing Hong is never
without his keys . . . 68 of
them . . . all of which he
knows fit what and are used
often . . . But the key to his
Tokyo Steak House and
Chinese restaurant is the one
he cherishes most because it
opened his Korean war years
dream that has brought a lot
of culinary satisfaction to
many thankful people.
CONGRATS . to Mort
Kasoff . . . on his 65th birth-
day . . . celebrated with party
by wife Flo and children San-
dy (Allen), Rich (Alisa) and
Stacy (Jamie) . . . to Mert Rob-
bins on his birthday . . . to
Max Williams on his 90th
birthday . . . and Simon and
Marilyn Zeldes on their 25th
anniversary, celebrated with
a combined party for 70 fami-
ly and friends at the Clarion
Hotel . . . to former Detroiter
Bobbie Chess of Laguna
Beach, Calif., on her birthday
with surprises. Had expected
sister Elaine Bass to visit but
shocked when niece and
great-nephew, Susan and
Aaron Oleinick, also got off
plane. Surprise party brought
another Detroiter, nephew
Mark Bass . . . to Marlene
Myers on her 30th birthday.
Surprise party at Jacques
Demers Restaurant in
Southfield's Embassy Suites
by husband Steve a pleasant
shocker.
THE PRE-OPENING of
Buster's Bay seafood
restaurant on Orchard Lake
Road and Pontiac Trail puts
another culinary flower in the
caps of Jimmy Schmidt and
Mike Ilitch, who also own
Tres Vite and Cocina del Sol
. . . Jimmy has the Rat-
tlesnake Club and manage-
ment of the River Place Inn
dining room and Mike Little
Caesars and America's Pizza
Cafes.
Tickets of over 400 people
counted up to a lot of bucks
for Detroit Institute of Arts in
the Schmidt-Ilitch New
England boathouse style
transformed from the former
Meating Place, Treats and
Roadhouse operations by
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