Korean in Detroit

Master sushi chef, Elmer Bionson, serves authentic sushi and Japanese cuisine at Azumi's Garden in Auburn Hills. Drawing on culinary influences of the Far East, Mr. Bionson tastefully pulls together the finest dishes from Japan, China, the Philippines, Thailand, Korea, and Vietnam. Azumi's primary focus is moderately-priced take-out for the time being with soft drinks and bottled water.

Students like it for the inexpensive Korean and American food. Breakfast is served all day.

Sushi and authentic Japanese and Korean dishes.

Offering Korean cuisine for both the daring and the meek.

The historic Northville downtown finally has it's own Japanese Restaurant. Enjoy the signature dish: a spicy "Downtown Roll." Sushi is the specialty.

Offers a selection of Japanese and Korean food in a casual, ramen-shop-style atmosphere. Enjoy excellent presentation of amazing sushi, noodles and rice dishes for quite reasonable prices.

Best sushi around ... casual dining. Lunch specials Monday through Friday 11:30 a.m. to 2:30 p.m.

Mi Loc is a traditional Korean and Japanese cuisine restaurant. Offering both Korean and English-speaking wait staff, customers are guaranteed a comfortable atmosphere. Both traditional Korean and Japanese meals are served; such as sushi, Bim Bim Bap, Bulgogi, and many more. Very healthy. Under New Management

Korean and Japanese cuisine. BBQ grilling at the table. Sushi bar. Korean-style floor sitting room. Office party specials.

The basics of Korean cooking are garlic and sesame. The bicultural selection ranges from broiled eel to tempura and sushi, spicy hot to coolly elegant. Try a raw fish dish or have marinated sirloin (bulgogi) barbecued at your table. A horizon-broadening selection of ten side dishes in wee white bowls accompanies every dinner. Alcohol is served.****

Known for quick service. Good Korean food at prices students can afford.

Specializing in authentic Korean food and charbroiled chicken. Short ribs are a hit.

Wasabi's bibimbab is best served in a dolsot, a heated stone bowl. Chef Seonghun Kim tops a big pile of white rice with little piles of julienned beef and vegetables, mostly cold, and a fried egg. Squeeze on the gochujang, a chili-based hot sauce, and mix it all together. It’s huge and infinitely satisfying on a cold night. The other famous-to-Americans Korean dish is bulgogi, which here is marinated rib eye. The marinade includes not only sake, ginger and various fruits but Sprite! Salmon teriyaki overdoes the sweet sauce, but beef, pork or chicken katsu are great, breaded and fried and served with a mixture of ketchup, butter, sugar, chicken broth, tempura mix and bottled tonkatsu sauce. Sushi in all the usual varieties is offered, artfully done and of excellent quality. Some entrées are served with a heap of fresh fruit, and all come with a small carrot or cucumber salad and a heartier-than-average miso soup, with seaweed. For dessert, Japanese ice cream is the best bet, especially green tea flavor.