The elaborate restaurant at Detroit鈥檚 new Asian Village blends French and Japanese cuisines on artistic plates served to linen-covered tables in the many-windowed room on the river. Each dish on Executive Chef David Koshizawa鈥檚 menu is a detailed composition with unexpected ingredients. The medley of salmon ceviche and seared salmon, for instance, served with finely sliced avocado and such accents as a scattering of spicy pink popcorn, and the Swiss chard-wrapped papaya salad atop slivered marinated jicama and carrots in Thai vinaigrette, typify a menu on which there really isn鈥檛 a conventional dish. Pastry chef Brandon Taylor鈥檚 sophisticated desserts also follow the fusion theme. In addition to an extensive wine choice, there鈥檚 a list of premium sakes to go along with the offerings at the sushi bar. 521 Atwater, Detroit; 313-566-0000. L & D Mon.-Fri., D Sat., B Sun. $27. Handicap accessible.
Note: Dollar amount is average entree.
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