54 February 7 • 2019
jn
Adachi
M
y friend Dave took me to a
wonderful Japanese restau-
rant, new to both of us, for
my belated birthday lunch.
Adachi by Michael Schlow is the
official name of the James Beard
Award-winning chef and restaurateur’
s
first Michigan-based restaurant. It
provides a new purpose for the iconic
Ford-Peabody Mansion on South Old
Woodward Avenue at Brown Street. A
parking structure is conveniently locat-
ed around the corner from the nearby
Birmingham 8 movie theater.
Schlow Restaurant Group offers
a variety of global cuisine at eater-
ies operating in New England, the
Washington, D.C., area and Los
Angeles. And now Birmingham.
Working alongside local developers
Ken Koza and Clint Mansour, Schlow
opened Adachi to the
public on Aug. 18,
2018.
Named in part for
Adachi Museum of
Art in Japan, Schlow’
s
restaurant-bar main-
tains required histori-
cal aspects of the 1878
house, including its
original exterior paint colors. Inside
is a stylishly modern and comfortable
space for up to 65. The light-filled,
Asian-influenced décor features carved
wooden doors and pink cherry blos-
som trees on ceiling wallpaper. A strik-
ing mural of a geisha is at the sushi bar.
A vibrant blue fabric covers chairs, bar
stools and two curved booths.
Executive Chef Lloyd Roberts, a
veteran of Nobu Budapest, developed
Adachi’
s nouveau-Japanese menu along
with Schlow. Some of the sections
are Adachi Maki Rolls, Yakitori and
Vegetables, Salads and Tofu. The Large
Plates list includes Prime Koji Steak,
Duck Meatballs, Spiced Shrimp and
Seabass. Feeling a bit overwhelmed,
Dave and I took cues on what to order
for lunch from Detroit native David
Kraus, Adachi’
s experienced general
manager.
Dave had one delectable piece of
flattened and scored Mushroom with
Lime and Truffle Salt, served over rice.
It was one of four “Today’
s Vegetarian
Sushi” choices. “Today’
s Fresh Fish”
lists various nigiri sushi, thin slices of
red snapper or other raw fish, atop a
mound of vinegary rice.
Choosing among the “Small Plates,
”
I mixed up the separate sections that
comprise Cucumber & Kani Crab
Salad with Radish,
Wakame & Sesame.
Very nice, but my
King Ora Salmon
with Soy, Ginger and
Kizami Wasabi was
out of this world.
Kraus highly recom-
mended this firm
and flavorful salmon
sourced from Australia. It’
s one of
three “
Adachi Signature Sashimi.
” The
others are Tuna with Serrano Chiles,
Cilantro and Wafu, and Yellowtail with
Uni and Miracle Sauce.
Dave gave me a taste of his Grilled
Eggplant with Miso Dare and Crushed
Peanuts, omitting the fish flakes gar-
nish. This Small Plates-listed dish is a
wow. I’
d order it myself. More popular
items include Rock Shrimp Tempura
with Yuzu Chili Aioli and Kobe Slider
“Umami Flavors.
”
We also shared a mushroom avo-
cado roll and for dessert, Molten
Chocolate Cake with vanilla ice cream.
A full bar complements the exqui-
site cuisine, including wine, cocktails,
and Japanese whiskey, sake and beer.
Happy Hour, featuring a limited menu
and drink discounts, runs 2:30-5 p.m.
weekdays. ■
ESTHER ALLWEISS INGBER
CONTRIBUTING WRITER
dining around the d
nosh
ADACHI
355 S. Old Woodward
Birmingham, MI 48009
Phone: (248) 540-5900
www.adachirestaurant.com
$$$½ out of $$$$
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