Yuzu's owner Mario Gojcaj was born and raised in Detroit. He moved to New York and studied to be a chef before returning to his home state to open a restaurant and change the face of sushi as we know it. The sushi burrito was created by Peter Yen in 2008. The trend quickly spread across the West Coast to NYC and finally made it's way to Metro Detroit this past February. The sushi burrito is a new take on the classic roll and this is how it is made:
It's basically the same concept as traditional sushi, but instead of cutting it into pieces you eat it just like you would any other burrito, You can even dip it into soy sauce!
Yuzu also offers poke, another new trend. Poke is essentially a sushi salad that features more protein and less rice than the burrito.
Yuzu's particular menu features one of a kind recipes created by the owner. Some of the burritos and Poke options even feature Yuzu dressing. The menu is refreshingly simple, it features 12 different burritos and 6 different types of Poke, as well as a few side salads and soups.
For my first visit I decided to try the Wasabi Salmon Poke. I came in for the burrito, but was immediately drawn to the Poke when Mario (the owner) explained to me that their was more protein and less rice in that dish. I had just finished a pretty grueling workout at Station 515 and needed the boost. I tried a few bites of the Poke without mixing all the ingredients together and then ate the rest after I mixed it up. Mixing the rice into the food changed the way the "sushi" tasted pretty dramatically, it was a lot more flavorful than typical sushi! The salmon was fresh, the guacamole was delightful, and the brown rice was cooked to perfection. My first visit left me wanting more.
~S
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