Mujō
Atlanta, USA
⭐1 Star
The Experience
From Michelin Guide
Located in West Midtown, Mujō is an intimate setting with a moody elegance. A U-shaped counter crafted of Southern cypress pops in this square room with dark walls and low lighting. This is the domain of Chef J. Trent Harris and his skilled team who make all feel well cared for. Here, tradition has been replaced with a rollicking good time, where the always-surprising interpretation of omakase begins with an array of zensai like a morsel of Florida cobia grilled over binchotan, dressed with a red miso sauce and some local pattypan squash. After some cooked bites, it's time for the raw. Nigiri needs little to impress, while supplemental dishes offer the likes of Hokkaido hair crab, tosazu and mozuku. Regulars know dessert isn't an afterthought; so save room.
Unique Things
From Visitor Experiences
- Southern Hospitality Meets Edomae Sushi: Mujō serves traditional Japanese Edomae-style sushi but through the lens of Southern hospitality, with a team that includes both New York-trained professionals and local Atlanta talent, creating a unique fusion of cultures and service style.
- Eclectic Soundtrack and Atmosphere: The restaurant features a dimly-lit cocktail bar with a soundtrack blending Atlanta hip-hop, rock, 70s Japanese fusion jazz, and city pop—a departure from the typical ambiance of traditional Japanese sushi restaurants.
- Local Ingredient Integration: Despite sourcing some ingredients internationally, Mujō prioritizes local Atlanta produce, with chef Trent Harris highlighting regular doorstep deliveries from local farmers and using these to filter signature Edomae dishes through a local, Southern experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Mujō in Atlanta, led by Chef J. Trent Harris, reflect a refined Edomae-style sushi experience with a Southern twist. Key ingredients include:
Fresh Seasonal Seafood: Sourced both locally and from renowned Japanese markets, the seafood is the centerpiece of Mujō’s omakase sushi, showcasing purity and balance in each bite, such as amberjack and eel enhanced subtly with citrus zest or house-made glaze.
Ibérico Pork: Featured in the dish Buta no kakuni, this premium pork is braised and paired with kabocha squash and Japanese curry, blending traditional Japanese flavors with a Southern influence.
Black Truffle: Used in traditional Japanese dishes like Chawanmushi (steamed egg custard), black truffle adds an earthy luxury that elevates the dish’s delicate texture and flavor.
Local Produce: Chef Harris emphasizes the bounty of local Atlanta farmers, integrating fresh, seasonal vegetables and herbs to complement the seafood and meats, creating a unique regional expression of Edomae cuisine.
Japanese Leek (Naga Negi): Often grilled and served with sake-steamed mussels, this ingredient exemplifies the fusion of Japanese technique with Southern hospitality and flavors.
These ingredients are carefully prepared with precision and respect for tradition, yet presented with subtle innovation to create a sophisticated and intimate dining journey at Mujō.