Return to site

Dr. Sushi, I Presume

A Tale Of Two Doctors

By Dr. Amigo
So, I was looking for some bamboo to build my latest, swaggiest, state-of-the-art mega hut and a hastily made Google-search brought me to a joint in Harmonie Park called Bamboo. Apparently, they don't sell bamboo. That's some seriously false advertising. But they do host events, like pop-ups. And Yum Village is all up in there with a guy named Dr. Sushi. Yes, a real doctor with a sushi roll for a head. On my way out, I caught this guy setting up cutting boards and wasabi sauce stations and knew I had to say hello. The following Q & A is a transcript of everything said between us, verbatim.
DR. AMIGO: What keeps you doing the sushi thing on this island Detroit?
DR. SUSHI: That's a great question. I've lived here nearly all my life and this place will always be home. Occupationally, I'm just like anyone who enjoys their work and constantly strives to make themselves better at what they do. Every day there are new challenges and obstacles I have to figure out that come along with running your own small business. I'm lucky to have a support network that allows me room to experiment and make mistakes. Not many people can say the same.
DA: Experimentation. I like that, doctor. I'm a doctor too, so I get it. Where'd you get your PhD in the tuna arts?
DS: I worked at Noble Fish in high school and worked on my cooking skills as a passion/hobby over the years. I started Dr. Sushi three years ago after catering a party and realizing I could maybe do it professionally. Turns out you can just call yourself a doctor for whatever reason and it's okay.
DA: I guess I kind of pictured the scene in Kill Bill where Uma Thurman is at that sushi place in Japan trying to find Hattori Hanzo steel. But I guess Clawson isn't really that far. Is there a culinary Bill for you? Like a side of the food industry you just want dead?
DS: Well, I'm not exactly seeking revenge on anything but if Bill represents something I'd like to overcome personally, I'd like to dispell myths of cultural culinary authenticity that are ethnocentrically misguided and ignorant. Some people are bummed out that I'm not Japanese, like that cheapens their experience with my food. 
DA: Any chance we see you open your own hut in the near future? I can help build you one.
DS: I feel like a lot of restaurants around here open in a rush without ensuring the quality is the best it can be. I'm sick of going to these new places where I have a confusing meal and a watered down martini and walk out dropping $35. I go out to eat somewhere nice maybe once every other month so I really look forward to it. People ask me every day about when I'm going to open up my own restaurant - if that's in the cards, it won't be until I'm absolutely confident that I can execute my ideal vision. Too many new restaurants end up with a crippling identity crisis because they were too eager to open and capitalize off the recent explosion of Detroit restaurants. Also, I need to become a much better chef. I'm happy with the food I make now but everything I make takes a lot of experimentation and practice. I'd like to deepen my knowledge and understanding of the flavors I'm working with before I try opening up my own spot - could be in a few years, could take 15 or more.

DA: That's cool. I didn't really have the time right now, anyway. I was just being nice. Anything else you have to say to my face before I go?

DS: And last, but definitely not least, unsustainable seafood practices in the culinary industry have got to go. I want my kids and their kids to be able to eat tuna, and if we continue depleting these sources of aquaculture, we'll lose one of the world's most valuable resources. It's crazy that I was only the eighth sustainable sushi business in North America when I started in 2012. Get used to eating bugs! (side note: I enjoy eating bugs)

DA: Oh, man, me too. Bugs are, like, half my diet. Well, hey, I gotta run to the Hut Depot in Farmingdaleville Hills and absolutely must beat rush hour.

DS: I gotta get cooking, see ya later.

Dr. Sushi pops up with Yum Village tonight at Bamboo, 1442 Brush in Detroit. Dr. Amigo is Yum Village's resident witch doctor. He is available for birthday parties and corporate events when he's not casting evil voodoo on former employers.

All Posts

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!