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Tuna Poke

Salmon Shisu Cuc

Adachi Adds Japanese
Flavor to Downtown
Birmingham

T

he iconic Peabody-Ford Mansion is
a gorgeous presence in downtown
Birmingham. While the exterior
remains intact, the interior reveals its new
identity as the restaurant Adachi.
Since August 2018, Adachi has impressed
locals with eclectic Japanese-style fare and its
Allison Jacobs classic ambiance. Michael Schlow is the face
Contributing Writer
behind Adachi.
Schlow grew up in Brooklyn and now
resides in Boston with his family. He start-
ed out as dishwasher at age 14, eventually
becoming a renowned chef
and restaurateur.
Foodies may recognize the
restaurant mogul from TV
programs such as Bravo’s Top
Chef Masters and the Food
Network. Schlow was also
awarded “Best Chef in the
Northeast” by the James Beard
Foundation.
Local real estate develop-
ers Kenny Koza and Clint
Mansour introduced Schlow
ADACHI
to Birmingham. Even at first
325 S. Old Woodward Ave.,
glance, Schlow immediately
Birmingham sensed there was potential.
(248) 540-7054
“I have many friends who
www.adachirestaurant.com come from Metro Detroit, and
HOURS: they come from every walk of
Monday-Thursday 5-10 p.m. life — but the one thing they
(bar open until 11 p.m.) have in common is a deep
Friday & Saturday 5-10 p.m. love and sense of pride for
(bar open until midnight) their hometown, which I find
Reservations available incredibly attractive,” Schlow
through “Reserve.” says.

57

October 4 • 2018

jn

With the help of Koza and Mansour, Schlow
brought his vision of classy yet approachable
Japanese cuisine to Birmingham’s vibrant
restaurant scene.
Molly Allen, a designer based in
Washington D.C., re-vamped the interior,
adding deep blue hues and carved Japanese-
style doors. A vibrant image of cherry blos-
soms adorns the ceiling in part of the dining
room, adding a pop of color to the 65-seat
space.
Upon being seated by the friendly hostesses,
it’s easy to spot David Kraus, Adachi’s general
manager, greeting guests and ensuring day-to-
day operations are running smoothly.
Kraus hails from West Bloomfield and is
thrilled to call Downtown Detroit his home
after years of managing restaurants in Los
Angeles.
The extensive menu is a collaboration
between Schlow and Executive Chef Lloyd
Roberts, who is well-versed in French and
Asian cuisine. He worked alongside Jean-
Georges Vongerichten at the Southeast Asian-
style Vong in New York and perfected his
technique at Nobu restaurants around the
globe.
One of the major highlights is the sushi bar,
where chefs create a rotating array of creative
maki and vegetarian rolls made to order.
Diners can opt for either hand-rolled items or
fresh nigiri and sashimi.
While many Metro Detroit spots offer sushi,
Adachi is known for both traditional maki
rolls such as spicy tuna, along with original
creations like the salmon, shiso and cucumber
roll that simply melts in your mouth.

Kani Crab Salad

For starters, the savory cucumber and kani
crab salad with radish, wakame (seaweed)
and sesame is a delicious option, along with
the blistered shishito peppers. More petite,
yet satisfying dishes on the menu are equally
tempting. Stand-outs include the savory Kobe
sliders topped with melted cheese and the
tuna poke, served atop a slightly spicy edama-
me puree and crispy tempura flakes.
For visitors craving a more substantial meal,
Roberts delivers on high-quality steak and fish
entrees, along with Yakitori dishes involving
grilled delicacies stacked neatly on skewers.
Rather than serving traditional Yakitori,
Adachi’s rendition includes duck meatballs,
octopus and crispy chicken skin teriyaki for
an added “wow” factor.
While each dish is better than the next, the
dessert selection is far from simplistic. A del-
icacy most diners won’t spot on many menus
in town is the matcha-swirled cheesecake,
which has just the right amount of bitterness
to balance out the sweet notes.
Adachi’s beverage program is also enticing,
featuring rare varieties of sake, craft cocktails,
wine and beer. On the non-alcoholic front,
Adachi offers a tempting selection of teas.
Starting in October, Adachi will open for
lunch, easily becoming a staple for locals who
work and live nearby.
As the restaurant continues to build its rep-
utation, Schlow and his team are dedicated to
offering a one-of-a-kind dining experience.
“We’re really excited for this opportunity, to
learn more about the community and hope-
fully become an integral part of the culinary
landscape,” he says. ■