Ima has been named Metro Times' Best Noodle Restaurant for the sixth consecutive year. This unprecedented recognition from our community continues to inspire our team's dedication to excellence.

Detroit diners have chosen Ima as Metro Times' Best Noodle Restaurant for the fifth consecutive year. We're honored by this milestone achievement and grateful for our community's continued support.

Detroit's culinary scene shines as Chef Mike Ransom of Ima Izakaya receives a prestigious James Beard Award semifinalist nomination for Best Chef: Great Lakes. Discover how this recognition celebrates both Ransom's innovative approach and Detroit's rising status as a dining destination.

Ima has been voted Metro Times' Best Noodle Restaurant for the fourth year running. We thank our guests and team members for making this continued recognition possible.

Chef Mike Ransom earns his second James Beard Award semifinalist nomination, as Ima Izakaya continues to push culinary boundaries in Detroit. The Best Chef: Great Lakes nomination reinforces Detroit's place on the national dining stage.

Metro Times readers have named Ima 'Best Noodle Restaurant' for the third consecutive year. As we've grown across Detroit, this recognition reflects our commitment to consistency.

For the second year in a row, Ima has been chosen as Metro Times' Best Noodle Restaurant. During a challenging year, this recognition means more than ever.

Ima founder Mike Ransom receives recognition from the James Beard Foundation as a semifinalist for Best Chef, marking a milestone for Detroit's dynamic restaurant scene. Learn how his unique culinary vision has transformed local dining.

We're honored to be named Metro Times' Best Noodle Restaurant in Detroit. This recognition from our community validates our mission to create memorable dining experiences.

Ima’s Tori Udon has been my go to order this winter. We’re Corktown [in Detroit] neighbors so it’s easy for me to get to and I’ll swing by for the Udon a few times a week.

Go behind the scenes at Ima Corktown as PBS host Tom Daldin sits down with Chef Mike Ransom for an intimate conversation about his journey from childhood to creating one of Detroit's most celebrated restaurants. Learn how family influences and global experiences shaped Ima's unique culinary vision.

Ima's beloved Lobster Udon earns high praise from Detroit Free Press restaurant critic Mark Kurlyandchik, who highlights the dish's delicate lobster, citrusy yuzu broth, and silky soft-boiled eggs among his top five metro Detroit dishes of 2017.

Metro Times critic Tom Perkins highlights Ima's house-smoked salmon with roe among Detroit's most memorable dishes of 2017. The Corktown favorite features dry-brined, applewood-smoked salmon prepared sous vide, complemented by salmon roe, sesame-yuzu sauce, and house furikake.

In a landmark achievement for Corktown's dining scene, Ima has been named Eater Detroit's 2017 Restaurant of the Year. The modest Michigan Avenue establishment earned this prestigious recognition for Chef Mike Ransom's thoughtfully crafted udon and rice bowls, served in an unpretentious atmosphere that's captured Detroit's attention since opening last winter.

Thrillist Detroit celebrates Ima's standout first year, highlighting Chef Mike Ransom's bold takes on noodle soups and rice bowls. From expanding service hours to securing a liquor license, this Corktown favorite has evolved from an ambitious opening to become one of 2017's most exciting new restaurants.

Travel food blogger Christiann Koepke ventures into Detroit's dining scene and discovers Ima's inventive dishes. From the umami-rich Forest Udon with porcini broth and smoked trumpets to the silky Golden Curry with chili shrimp, her first visit leaves her planning her next meal.

The Detroit News' Molly Abraham captures Ima's early success story, from lines forming before opening to packed communal tables. Her review highlights Chef Mike Ransom's carefully curated menu of noodle soups and rice bowls, noting how the restaurant's name - meaning 'in the moment' - perfectly captures its zeitgeist in Detroit's dining renaissance.