Clawson, MI — It’s with deep foodie remorse that I have to share and now reflect on the closure of Sozai. The sushi restaurant just west of downtown Clawson was a true gem of an establishment, revered for its sustainable approach to sushi and its award-winning Chef and owner, Hajime Sato.

Despite living back in Michigan for nearly three years now, I only just recently experienced Sozai for the first time about a month ago. The Sozai foodie adventure was long overdue; the restaurant was frequently people’s first recommendation when I moved back and began asking around for the best sushi spots. By chance, and by luck for Clawson, the city is also home to the other most common recommendation for the best sushi around Metro Detroit with Noble Village (Noble Fish prior to the recent business merger/expansion).

FULL SECTION: MI Foodie Adventures Sushi Series

After years of delay, I finally made it to Sozai for dinner with a friend in mid-April. I was even more excited about this foodie adventure after Sato won a 2024 James Beard award for Best Chef: Great Lakes. I had heard nothing but high praise regarding the caliber of Chef Sato’s sushi and traditional Omakese-inspired menu. So I was really excited for Sato when he won and brought home a regional medal, which hasn’t happened for Michigan in the Best Chef category since 2003. It was also the first Best Chef win for a sushi establishment in our region.

Unfortunately, two weeks after my visit, Sozai and Chef Sato announced that the restaurant would be closing and had held its final service. Thankfully, I took at least a couple of photos throughout the dinner, even though I wasn’t committed to a set timeline for writing it at the time. I knew I would eventually need those photos, which all turned out amazing, even if I didn’t yet know why or for what reason.

My friend and I ordered the Shun, which includes well-rounded offerings from the Chef’s Selections page of the menu, a Pure Michigan roll, and a Hikari roll. I didn’t take photos of every dish or any pictures of the interior or exterior. Still, I’m glad I captured what I did so that I could showcase Sozai’s beautiful culinary accomplishments in this appreciation post.

My friend and I chatted and poured rounds of hot sake throughout our meal as we enjoyed wave after wave of visually stunning plates featuring the most efficiently prepared sushi I have ever had. Part of me felt the experience was ultimately so incredible that it would be hard to even put into words how amazing every roll or dish was, only for it to be immediately replaced as the best sushi I had ever devoured by the proceeding dish. But I’m glad I held onto those photos, which now help me re-live one of the best sushi experiences of my life thus far, and pay respect to a true Chef who went above and beyond the kitchen to advocate for real positive change in his industry and global community.

I even remember telling my friend that as we left, I couldn’t wait to return and try more Omakase options and signature Makimono rolls. Everything about the dinner and service was absolutely exceptional. While I may not be able to enjoy another Sozai adventure again, I sure am glad I got to experience it at least once so that I could share how wonderful it truly was and why it’s so important to get out to your favorite restaurants and local shops to support and experience them as often as you can.

Sato’s crusade for sustainability is partly what made Sozai so unique and a roll above the rest (ha, sushi pun). Sato dedicated hours to sourcing sustainable ingredients from around the globe for his dishes, stressing the importance of traceability, monitoring fishing methods and fish populations, and farming practices. In the food industry, a little can go a long way sometimes, which was encapsulated in the product quality at Sozai. So when chefs like Sato go that extra mile, I believe it makes a real difference in what we eat and is a massive benefit for the health of our planet and ecosystems.

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Sometimes restaurants linger on my adventure list longer than I’d like to admit, but therein lies the message and point of this post: don’t delay from pursuing or adventuring for something that resonates with you. I’m very grateful now that I finally took action to experience Sozai. Had I kicked that proverbial can any further down the road, I might have missed my chance to enjoy some remarkably curated seafood and sushi.

Beyond the sensational food, Sato’s sustainable vision for seafood and ocean conservancy should inspire everyone, from those who catch or prepare the meals to the ones who enjoy and consume them. Conservation and protection of the ocean and its various forms of sensitive and endangered sea life are essential for our future and the planet. Wherever Sato settles down next in the Pacific Northwest, I know he’ll continue to advocate for this vital cause and continue to be a great ambassador for progress through his work and actions.

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It’s sad to see so many great restaurants and neighborhood treasures closing at an alarming rate. I wish I had visited Sozai sooner so that I would have been motivated to visit more often before it closed. The loss of one of the best sushi establishments and chefs who repped for Michigan and won at the James Beard Awards will sting for a while, but I’m relieved and happy that Sato is pursuing what’s best for his family. I’m very appreciative that I got to experience his sushi at least once and that he shared his culinary perspective with Metro Detroit for so many years and garnered national attention for Michigan.

So, on behalf of all Michigan foodies, thank you, Chef Hajime Sato, and best of luck with your future endeavors!

To continue following Chef Hajime Sato’s journey, click here.