Neighborhood sushi carryout & catering · Detroit, MI

Soy N Lime.

A Japanese kitchen with Jamaican roots.

Brought to you by Chef Lloyd Roberts, a Nobu alum whose culinary background includes Michelin-starred kitchens in New York and internationally.

An omakase-style sushi board of salmon, tuna and yellowtail nigiri with avocado and crab rolls, ginger and wasabi, seen from a high angle
Sushi board
Pop-up dinner
Two nights onlyThe Nobu years, plated for Detroit.Chef Lloyd's homage to the high‑end dining rooms where he trained, brought home for two rare nights.ThuOct 8FriOct 91010 Antietam Ave, DetroitSee the menu and tickets ↓
A guest holding a torched salmon nigiri up to the camera
A guest holding an open carryout box of torched sushi

Made fresh, packed to go

Fresh ingredients, speed, convenience and unforgettable flavor.

A guest hugging a stack of Soy N Lime carryout boxes

Pop-up dinner

Oct 8–9

Japanese dinner experience

Chef Lloyd's Japanese dinner menu, two nights only: Thursday, October 8 and Friday, October 9.

  • Free parking
Get ticketsDirections

The menu

  1. Steamed edamameSea salt
  2. Hamachi new styleYuzu guacamole, citrus vinaigrette
  3. Jerk chicken baoJicama mango slaw
  4. King salmon sashimiTruffle scallop maki roll
  5. Miso black codYuzu miso sauce
  6. Soy braised short ribSquash purée
EASTERN MARKET FORD FIELD COMERICA PARK GREEKTOWN LAFAYETTE PARK 1010 ANTIETAM
Map data © OpenStreetMap contributors

Where

1010 Antietam Ave
Detroit, MI 48207

Near Ford Field, Comerica Park, Greektown and Eastern Market.

From Nobu to Detroit

  1. Nobu 57New York
  2. NobuMoscow & Budapest
  3. Soy N LimeDetroit

Carryout & catering

Made to travel.

Grab carryout on your way home, or have us cook for your corporate lunch, office party or event. Tell us the date and headcount to get started.

Book cateringOrder carryout
Hands packing flame-print carryout pails into a kraft bag
A guest holding stacked sushi trays over a carryout bag
  • Corporate lunches
  • Office parties
  • Events
Chef Lloyd Roberts in the kitchen

The chef

Lloyd Roberts

Founder and chef

Chef Lloyd has spent more than 15 years in high-level sushi and Japanese cooking, much of it in Michelin-starred kitchens in New York and around the world. He trained under Nobu Matsuhisa on the opening team of Nobu 57 in New York, then helped take Nobu to Moscow and Budapest. He went on to cook in London and Dubai before landing in Michigan at Adachi in Birmingham.

At Soy N Lime he leads the menu and every recipe, bringing that training home to Detroit along with the flavors of his Jamaican heritage.

New York

  • Nobu 57
  • Vong by Jean-Georges Vongerichten
  • Gramercy Park Hotel
  • Museum of Modern Art (MoMA)

Abroad

  • Nobu Moscow
  • Nobu Budapest
  • The Arts Club, London
  • Novikov, London and Moscow
  • Wakame, Dubai

Michigan

  • Adachi, Birmingham