Mike Han honed his sushi craft in top Japanese restaurants in LA, NYC, Chicago, and most recently, led the sushi kitchen at Zuma in Miami. Han was the opening chef of Mayanoki, celebrated as one of “New York City’s Best New Restaurants” in 2017 by The Village Voice, and NY’s first sustainable omakase sushi restaurant. Han proudly sourced 90-100% of the menu from American fishermen, and all his produce from Union Square Greenmarket. Han returns home to Detroit to pursue mastery of sustainable American seafood, local seasonal produce, and flavors from his Korean heritage.