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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