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Two Japanese restaurants at Book Tower

HIROKI-SAN and Sakazuki have opened at Detroit’s Book Tower. Conceptualized and managed by Philadelphia-based hospitality and development firm Method Co., the new destinations were designed in collaboration with long-standing partner Stokes Architecture + Design. HIROKI-SAN is helmed by Executive Chef Hiroki Fujiyama, who trained under legendary “Iron Chef” Masaharu Morimoto. “My passion lies in crafting a culinary experience that goes beyond borders, bringing people together through the art of food,” said Chef Hiroki. “We’ll be sharing the authentic Japanese food culture that extends from our roots in Philadelphia and Kyoto, Japan and focusing heavily on seasonality and soulfulness.” Crafted from imports flown in fresh weekly from Japan, the expansive menu features a variety of small, shareable plates including: Robatayaki, featuring wood-fired skewers and grilled items; Wagyu with three regional varieties of the specialty Japanese beef; noodles/shumai – broths, steamed and sauteed dishes; and sushi focused on a seasonal assortment of traditional sushi and maki rolls. Accompanying the cuisine, cocktails and mocktails at HIROKI-SAN take on classic Japanese libations with an emphasis on sake. The 4,100 square-foot HIROKI-SAN seats up to 108 guests, including nine seats at the sushi counter, 12 at the Chef’s counter, 87 in the main dining room, and a 16-seat private dining room. 

At street level is Sakazuki, a Japanese pub with a vast, sake by the glass menu, sandos (classic Japanese sandwiches) and small plates. Guests can snack on fun yoshoku (Western-style) bites like wagyu hamburgers, wagyu hot dogs and ekiben (bento boxes commonly sold at train stations across Japan). The intimate space features 37 seats, including four at the bar.  Sakazuki’s design and décor is inspired by Japanese pop-culture, nightlife and anime, featuring vibrant, fluorescent colors. “Our team has collaborated to bring together some of the best elements of Japanese culinary and beverage traditions, as well as design, art and music to create unique concepts that complement each other in a special way,” said Randall Cook, CEO and co-founder of Method Co. “The goal of these concepts is to create an immersive experience, taking people away from their everyday lives for a bit and giving them a glimpse into some amazing aspects of Japanese culture and in doing so, enriching Detroit’s diverse dining scene. We are incredibly excited to be opening our doors and to welcome the city of Detroit in to enjoy each of these spaces, all in one night or also one at a time.” Sakazuki, HIROKI-SAN, 1265 Washington Boulevard, Detroit


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