Atlanta | How’s the Omakase by a Non-Japanese Chef? 🍣✨

Tried my first omakase in Atlanta led by a non-Japanese chef — and it was a genuinely pleasant surprise. I heard the chef trained under the head chef of Omakase Table, and it shows: the style is less flashy, more substance-driven, with clear respect for technique and ingredients. 🍽️ Course Highlights Zen Garden｜Kyoto – A delicate, well-balanced opening to awaken the palate. 🌿 Chawanmushi｜Nagasaki – Silky steamed egg with sea bream, salmon roe, Kaluga caviar, and a hint of truffle. Luxurious and layered. 🥚✨ Itameshi｜Niigata – Hairy crab and crab tomalley over capellini — rich, savory, and deeply comforting. 🦀🍜 Nigiri｜Tokyo – A classic trio: chu-toro, akami, and otoro. Each piece builds in intensity, ending with a burst of fatty bliss. 🐟🔥 Gai｜Chiba – Tender abalone paired with kimchi and fresh uni — spicy, creamy, and umami-packed. 🐚🌶️ Yaki Sakana｜Yamaguchi – Grilled skipjack tuna with maitake and sweet onion, brightened with lime. Light yet satisfying. 🍋🐠 Shiru｜Kagawa – A clear, delicate shrimp and langoustine broth — clean and comforting. 🍤🥣 Gyu-Yaki｜Miyazaki – A5 strip loin with bell pepper and sweet kabocha purée. A rich but well-proportioned finale. 🥩🎃 Dessert – A refreshing, palate-cleansing finish. 📍 Ryokou 565 Northside Dr SW a101, Atlanta, GA 30310 #Ryokou #OmakaseAtlanta #ChefLedExperience #JapaneseCuisine #FineDining #AtlantaEats #SushiLovers #CulinaryJourney #QualityOverHype #MustTry