SUSHI MENU CHANGES DAILY
Sushi menu changes daily. Depending on many factors – such as market availability and season – some menu items listed may not be offered.
Adachi Restaurant features the Japanese-inspired cuisine of James-Beard Award-winning Chef Michael Schlow and
Executive Chef Lloyd Roberts. Chef Roberts brings years of experience with him from Nobu, Novikov, as well as
others, and leads a kitchen team with innovation and technique. The restaurant is located in the heart of Birmingham, Michigan in the Peabody Mansion.
Adachi offers an array of gastronomic adventures with many small and large plates, a full sushi bar with an
assortment of sushi, sashimi and nigiri options. The dining room, cocktail bar and sushi lounge evokes a fun sense of style, which is matched by chic ambiance and decor.
Whether you are joining us for dinner, a drink, a private party or any special occasion, Adachi opens its doors to you and promises to make the experience special and memorable. The team eagerly awaits to show you world-class hospitality.
With restaurants spanning the country, Michael Schlow is one of the most influential and respected chef/restaurateurs in America today. His ability to capture a variety of global cuisines and techniques has led to appearances on The Tonight Show with Jimmy Fallon, Bravo’s Top Chef Masters, The Today Show, Good Morning America, The Rachel Ray Show, CBS This Morning, Nightline, and The Food Network. He’s been the recipient of many awards including being named “Best Chef in the Northeast” by the James Beard Foundation, “Best Chef in the Country” by Sante Magazine, as well as the “Culinary Award of Excellence” given out by Robert Mondavi to only 6 recipients a year.
Schlow has spent his life cultivating his craft, learning the restaurant business the old-fashioned way, from the bottom up. Starting as a dishwasher at age 14, Schlow has excelled at every position in the industry. He worked his way up through some of the best restaurants in the world, and now as owner and concept creator, has shown the ability to continually produce restaurants that are critical, as well as financial successes.
His restaurants have been recognized as some of the best in the world by Esquire, Food & Wine, Conde Nast Traveler, and Gourmet.
Michael Schlow tapped Lloyd Roberts to be the Executive Chef of Adachi Restaurant in Birmingham Michigan. Prior to working at Adachi, Chef Lloyd worked and learned from master chefs Jean-Georges Vongerichten, Nobu Matshisa and others at Vong, Nobu Moscow and Nobu Budapest. His training reflects his experiences in French, Japanese and other Asian cuisines. Chef Lloyd was born on the island of Jamaica and has lived in New York, Moscow and Budapest – bringing with him a broad range of traditions and local cuisines.
David grew up in southeast Michigan fully inculcated in the food and beverage industry. David studied social sciences and food marketing at Michigan State University. Furthering his education, he attended the Epicurean Culinary School in Los Angeles.
David’s experience spans every aspect of restaurant and bar operation, from chef to ownership and management. Prior to Adachi, David was GM of Monsoon in Chicago, Managing Partner at Parlor in Chicago and opening GM of Shibumi in downtown Los Angeles.
325 Old Woodward. Birmingham, MIGET DIRECTIONS
Monday – Wednesday 11:30am-10pm
Bar til 11pm
Thursday - Saturday 11:30am-11pm
Bar til 12pm
Happy Hour (Mon - Fri) 2:30am-5pm
Christmas Eve 11:30am - 9:00pm
Closed Christmas day
Closed New Years day
Adachi can provide an amazing experience for your next special occasion. Please contact our staff to learn more on how we can cater your next event.
First Seating - $125
(Reservations between 5pm and 7 pm)
Second Seating - $165
(Reservations available from 8 pm and beyond)
Includes use of table through midnight and midnight champagne toast.
Kumamoto Oyster, Caviar, Ginger & Yuzu
Bluefin Toro Kizami Wasabi, Yuzu Miso
Hokkaido Scallop Sashimi, Black Winter & Truffle Soy
Seared Scallops, Umeboshi & Pomegranate Sauce, Puff Ramen Noodle
Truffle Edamame Dumpling, Ginger Shallot Broth
Papillote Glacier 51, Soy, Shiitake Mushroom, Bok Choy
Grilled Wagyu & Braised Shortribs, Parsnips puree, Candied Kumquats, Natural Pan Jus
Soup & Sushi
Truffle & Foie Gras Miso Soup
Chef Selection of Sushi & Maki
Adachi Dessert Platter