Basan — Restaurant in Detroit

An Excellent Saturday Night for Two. A detailed review laden with high marks.

Our reservation was for 4:45 PM and traffic on I94 has us running a bit behind so we contacted the hostess and she assured us we were just fine with our 10-minute late arrival. Although it can be a little difficult to actually get to, the minor hassle of the location is definitely worth it. Having their business entrance kitty-corner from the Little Caesar's Arena means that you'll need to park down the block (or valet for $15 which we preferred). You'll need to approach from Park Ave via Temple St since Sproat St is typically closed off due to events at LCA.

Once you enter you are greeted immediately with a fine sense of cleanliness, order, and professionalism. To the right, a darker bar area with more intimate seating, and to the left a more traditional dining area. We were seated appropriately by the hostess right away. Even though our table for 2 was small, it had no serious problem accommodating the 8 items we ordered as they came out staggered throughout our visit.

We started with the Twice Fried Chicken Bun which had a wonderful crisp to it and a curry flavor that made it unique. We then enjoyed 4 small plates of which our favorite was likely the Scallop Motoyaki. This particular plate blew us away with the Miso Butter (menu says Mayo but it's more of a butter). The smoked Trout roe added an incredible layer of flavor to the dish that easily put it at our top for the night.

The next notable dish was the Steelhead Pokē. Thai Curry being one of my favorite flavors it was a no-brainer. The dish came with little balls of crunchy rice cake to give it some added texture alongside some nori sheets for rolling the Trout.

Moving on to the Tornado Potato which is an obvious choice if you're looking to add a starch to the night. Spiraled, tempura fried and impaled on long skewer, this potato came loaded with a generous amount of Siracha mayo, ginger and Bonito fish shavings. If you have some leftover Miso butter/mayo on that plate you already know what to do.

The last small plate we ordered was the Spring Onion Tempura which just didn't hit the mark for us. It was just a little greasier than we were expecting. The dip that accompanies this just doesn't quite offset the heaviness of the friend leek and pepper clusters.

Our entrees however were more than redeeming as the Duck Breast boasted enough flavor to satisfy the hardiest of game-meat skeptics. The braised cabbage was soaked in a Kumquat Sweet and Sour which paired perfectly with the Duck. Last but certainly not least was the Udon dish. The noodles were cooked perfectly and alone carried a wonderful flavor with just enough salt. The broth they sat in was born of Mentaiko (Pollock) butter and a bit of tarragon and other traditional Asian spices. In the middle sat a perfectly prepared 60-minute egg, which, upon its rupture, added the required layer of flavor to move this already impressive broth up to the next level. I could not recommend it enough.

I would be remiss if I did not mention in tandem our waitress and our dessert. Morgan was knowledgeable, attentive, and most importantly kind. We ordered the Tofu Donuts with the Créme Anglaise which were prepared beautifully and would have sufficed. Morgan also brought us a side jar of their Toasted Marshmallow soft-serve to pair with the donuts which was much appreciated as it paired very nicely. She also affixed a birthday candle on both ends of the dessert plate which allowed us each to blow out a candle for our shared birthday dinner. While neither of us shared just what it was we wished that night as we blew out our respective candles, I have a good feeling we both wished for the same thing....

Behold, good sir or madam, I pen these words of caution concerning the establishment known as Basan, ensconced within the hallowed ground floor of the venerable Eddystone edifice, a mere stone's throw from the illustrious Little Caesar's Arena in the bustling metropolis of Detroit. Pray, heed my words as I unveil the truth concealed behind its beguiling façade—a concoction of distinctive victuals and imitable potations, begrudgingly extended to those deemed worthy of its ostentatious hospitality.

The name "Basan," a mere derivation from the realms of myth and fable, alludes to the audacious claim of their fare being subjected to the fiery breath of the mythical rooster, as it dances upon the robata grill ensconced within the heart of their audacious kitchen. Alas, dear reader, the whimsical tale does naught but serve as a smokescreen for a display of culinary theatrics unworthy of true connoisseurs.

Upon entering Basan, one is greeted by an ambiance that would mislead even the most discerning of palates. The historic charm of the Eddystone, though grand in its antiquity, fails to harmonize with Basan's feeble attempt at modernity. An incongruous blend of styles gives rise to an atmosphere that beckons neither the sophisticate nor the seeker of true gastronomic enlightenment. Alas, the gates of Basan remain closed to those seeking an authentic Victorian experience, reserving their meager offerings for the unwashed masses who revel in the trivialities of contemporary trends.

Behold the menu, for it showcases an audacious fusion of flavors, a mishmash of culinary techniques that panders to the uninformed and unrefined. From sea creatures plucked from the depths to the flesh of beasts, and even the pitiful plight of the herbivore, Basan spares no expense in its attempt to satisfy the unsophisticated palates of the common folk. Yet, the audaciousness of their fare belies a lack of true artistry and refinement, leaving discerning tongues longing for the elegance and grace of an era long past.

To add insult to injury, Basan flaunts a beverage program that attempts to elevate the banality of their fare. Handcrafted concoctions, teeming with fruits and herbs, strive to dazzle with their audacious flavors. But alas, dear reader, they fall short of true mastery, as they cater to the shallow desires of a generation that revels in mediocrity. A vast selection of wines and spirits, a futile attempt to impress the unsophisticated, does nothing but further expose Basan's inauthenticity.

However, it is not the lackluster cuisine nor the misguided imbibements that truly irk my senses. It is the audacity of Basan's unwavering commitment to a false sense of hospitality, for they deem themselves worthy of the title of hosts. With forced smiles and insincere gestures, their staff ushers in the unsuspecting masses, pandering to their whims while withholding true service from those who appreciate the finer things in life.

In conclusion, dear reader, Basan is but a charlatan masquerading as a temple of gastronomy, a pitiable façade erected to deceive those with delicate palates and refined sensibilities. Approach with caution, and tread lightly upon its hallowed threshold, for true epicureans shall find themselves yearning for the authentic experiences that have been lost to the sands of time. Seek elsewhere, noble souls, for Basan shall not grant you the...

This was our second visit to this restaurant, on the occasion of our wedding anniversary and New Year’s celebration. We wanted to use a gift card to pay for the NYE 2025 6-course Chef’s Tasting. I sent an inquiry via the website and email on 12/22, and even called to ask if the gift card could be used. However, there was no response. On Christmas Day, I tried sending a DM on Instagram, and finally, the restaurant replied on 12/27. By then, most of the seating was fully booked, leaving only 4:00-4:30 PM and 10:30 PM slots, which were inconvenient for us.

After further inquiries, the General Manager informed us that a high-top table in the Lounge was available at 6:00 PM, so we agreed to book it.

On the day of our reservation, we arrived at the restaurant on time, but the General Manager personally informed us that the NYE 2025 6-course Chef’s Tasting we had booked could not be served because we were seated in the Lounge and not the Dining Zone (which we did not choose ourselves). There was no mention in the email that Chef’s Tasting could not be served in the Lounge.

The General Manager only apologized and insisted we order from the regular menu, which we had no interest in because we specifically came for the Chef’s Tasting. He asked us twice what we wanted to do. When I asked him what options were available, he said there were none—the only choice was to order from the regular menu. His communication with our server was also very poor.

Our server seemed confused about the situation but still tried her best to serve us well. I was extremely dissatisfied with the General Manager. I had dressed up in new clothes, done my makeup, and looked my best for this special night, only to be treated so poorly. The problem resolution was terrible.

Finally, my husband asked to speak to someone higher up, but the General Manager said his superior was not available that day. My husband requested the superior’s contact information, and only then did the General Manager go back to discuss with the kitchen. He returned to inform us that they could now serve the NYE Chef’s Tasting, claiming he had gone out of his way to make this happen.

This was not our fault at all, and we deserved this service from the start. Instead, we were made to wait 30 minutes with constant refusal, which ruined our special evening.

While the food was excellent (it truly is delicious, which is why we returned), this restaurant is now memorable to us not for its exceptional cuisine but for its appalling service and unprofessional problem resolution.

To make matters worse, at around 7:30 PM, another party was seated in the Lounge (not even at a high-top table), and they were served the NYE Chef’s Tasting. At 8:00 PM, another couple was seated at the table next to us, and I overheard their server offering them the NYE Chef’s Tasting, which they declined.

This left my husband and me utterly shocked. Was the initial claim that the NYE Chef’s Tasting couldn’t be served in the Lounge a lie? Why ruin our evening with such dishonesty?

Our fond memories of this restaurant are now completely gone. While the food is truly excellent, we won’t be returning. As avid foodies who have tried many restaurants, friends often ask us for recommendations in Detroit. Sadly, this restaurant will no longer be one of our...