Sozai Restaurant

Happy New Year!

It is Japanese tradition to eat sekihan on New Year’s Day. Made with adzuki and mochi rice, the flavor and texture are like nothing else. Red is the color of good luck in Japan, which is why red beans must be used when making sekihan. Hajime explains that making sekihan is a multi-day process that involves many steps but that it is worth the effort when you get to eat it. We couldn’t agree more. 😊

#2025 #もち米 #新年 #明けましておめでとう #小豆 #うま味 #和食 #赤飯 #和食レストラン #美味しい #今年もよろしくお願いします

A few days ago, our very own Hajime enjoyed a great conversation with Jena Brooker about the importance of seafood sustainability and the responsibility of sushi chefs to prioritize sustainable options. You can check out her BridgeDetroit article here:
https://www.bridgedetroit.com/sustainable-sushi-a-conversation-with-sozai-owner-hajime-sato/ Thanks again to Jena for helping people learn more about the importance of sustainable sushi. #デトロイト近辺 #ミシガン #デトロイト #デトロイト生活 #寿司屋 #寿司屋のおやじ #インターネット #和食レストラン #レストラン経営 #フォーブス誌

Sustainable sushi: A conversation with award-winning Sozai owner A Q&A with the owner of Sozai, Hajime Sato, on how he does sushi sustainably at his Clawson restaurant.