On February 16, popular sushi pop-up MUJŌ will open its first brick-and-mortar location adjacent to Cooks & Soldiers. Helmed by Michelin-starred chef J. Trent Harris, the Omakase-style sushi restaurant will serve the latest trend in high-quality sushi, Edomae-style sushi, which involves using preservation techniques to cure the fish. This unique style of aging the fish is said to increase the umami, or rich savoriness, with each bite. With fresh fish flown in from Tokyo, you can also expect kappo-style hot and cold dishes.
Behind the bar, the cocktail program is led by mixologist Michael Satusky, alongside a dedicated sake program spearheaded by Irina Zolotukhina and wines curated by Taurean Philpott, each available to make pairing recommendations. The 1,500 square-foot space, luxuriously designed by Elizabeth Ingram Studio, offers an upscale, intimate atmosphere, while comfortable & familiar.
MUJŌ‘s PR company Grey Fox PR describes the intimate experience below:
“Upon arrival, guests have the opportunity to enjoy a pre-dinner cocktail, glass of wine or sake at the intimate, marble six-seat bar before their seating. Progressing toward the 15-seat, cypress-adorned sushi bar, Chef debuts a sakizuke, followed by the succession of each course with exceptional precision and high-touch hospitality. The menu, priced at $205 per person, includes a series of zensai such as chawanmushi with jidori egg & black truffle and buta nikomi with ibérico pork, kabocha and Japanese curry, followed by a progression of seasonal nigiri such as kinmedai (golden eye snapper), nodoguro (rare black throat sea perch) and otoro (fatty tuna belly), miso shiru, atsuyaki tamago and ending on a sweet note with desserts such as roasted sesame ice cream with Japanese sweet potato & miso caramel, alongside a cup of green tea. A second-tier menu will be added in the coming months, which will feature even further elevated ingredients throughout courses such as king crab, kuro awabi and miyazaki beef. Supplemental items to the omakase menus, such as negitoro temaki (fatty tuna hand roll) and uni temaki (uni hand roll), will be available for purchase and change frequently. At the completion of service, guests are welcome to cozy up with a nightcap back in the cocktail bar & are gifted a take-home signed menu from Chef J. Trent.”
MUJŌ will be open Wednesday through Saturday for dinner and by reservation only. Seatings are at 5:30, 6:30, 8:30 and 9:30 p.m., and reservations can be made via Resy.
Details: 691 14th St., Ste. C, Atlanta. www.mujoatl.com
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