Omakase Table

Here at this serious counter-focused setting, find Chef Leonard Yu and his small team presiding over a multicourse experience that leans traditional while offering a nice balance of variety and seasonality. A smattering of otsumami begin the evening on a strong note with shaved Waygu beef lightly poached in sukiyaki sauce with a quail egg. The chef's signature dish, uni gohan with otoro, is decadent, while corn potage delivers an impressive depth of flavor. Meanwhile, nigiri showcases character without any flash: Kawahagi is topped with flash-frozen liver paste that melts on the tongue, while sharkskin sole with engawa is given a fantastic sear. Not to be outshined, vanilla ice cream is taken to new heights with the addition of aged shoyu.

• One-Michelin-star counter-focused omakase led by executive chef Leonard Yu.
• Two locations, Buckhead Landing (20 courses) and 788 West Midtown (14 courses), both chef’s counter formats.

Signature Ingredients

• Uni with otoro (uni gohan), a Michelin-noted signature.
• Wagyu, used in early otsumami, including sukiyaki-style preparations.
• Seasonal nigiri selection, Michelin notes kawahagi with liver, and sharkskin sole with engawa.
• Corn potage, appears as a recurring course in Michelin coverage.

Omakase menus

• Buckhead, 20-course chef’s counter menu, $295 per person, courses change daily.
• West Midtown (788), 14-course chef’s counter menu, $195 per person, courses change daily.