In the soft light of St. Cece’s Pub, an Irish bar in Detroit’s Corktown neighborhood, rolls of sushi are being served next to pints of dark stouts. Through the porthole windows of the kitchen’s swinging doors, one can see the perpetrators causing this odd juxtaposition. They are a group of young people in street clothes hunched over their work rolling maki and frying okonomiyaki, a japanese cabbage pancake. The gentleman sporting the blue and yellow tie-dye shirt and giving the occasional word of direction is Nick George, the executive chef and creator of Dr. Sushi, Michigan’s first and only sustainable sushi operation.
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