Atlanta | How’s an Omakase by a White Chef? 🤔🍣

Tried my first omakase in Atlanta led by a white chef — and it was a genuine surprise! The chef trained under the head chef at Omakase Table, which shows in the careful sourcing and solid, no-frills style. 🍽️ Menu Highlights: Zen Garden｜Kyoto – A balanced, elegant opening with alternating notes of acidity, sea, and richness to awaken the palate. Chawanmushi｜Nagasaki – A refined steamed egg custard with sea bream sweetness, salmon roe bursts, Kaluga caviar, and a hint of truffle. Itameshi｜Niigata – Memorable! Hairy crab + crab tomalley over capellini, finished with egg — deeply savory and addictive. Nigiri｜Tokyo – Classic trio: chu-toro → akami (marinated) → o-toro. Perfectly ordered for building richness. Gai｜Chiba – Tender abalone with kimchi and creamy uni — unexpectedly harmonious. Yaki Sakana｜Yamaguchi – Grilled fish with aromatic mushrooms, sweet onion, and lime — light yet flavorful. Shiru｜Kagawa – A clear, delicate shellfish broth with shrimp and langoustine. Gyu-Yaki｜Miyazaki – A5 strip loin with sweet kabocha purée and mild green pepper — a satisfying finish. Dessert was clean and refreshing, wrapping up the meal gracefully. 📍 Ryokou 565 Northside Dr SW a101, Atlanta, GA 30310 Overall, a beautifully paced, ingredient-focused experience that honors Japanese tradition while adding subtle personal touches. #AtlantaOmakase #Ryokou #JapaneseCuisine #FineDining #ChefExperience #AtlantaEats #SushiLovers #FoodieReview #ElegantMeal #MustTryAtlanta