Omakase Table — Restaurant in Atlanta

My wife and I celebrated my birthday on a Sunday evening at Omakase Table. We almost did not make our reservation time at 5:00 p.m. because of the awful Atlanta traffic but that is a story for another day.

When you walk into the restaurant there are seats around a rectangular table. There were three sushi chefs including Executive Chef, Leonard Yu. Another sushi chef prepared and served our meal. We are told that the menus vary season to season (e.g. winter, spring, summer and fall) and there are more subtle changes to the menu each day dinner is served. We made reservations for a 20-course meal. We brought our own Sake as there is currently no alcoholic beverages served. We were treated to six different appetizers before the Nigiri part of the meal was served.

The entire menu - as we are told by one of the waiters - is designed to provide you with different textures, tastes, and flavors with each separate course. My favorite appetizer was Hotate, Hotaru Ika, and Komochi Yari-Ika, which are scallop from Hokkaido (almost all of the seafood and fish you eat is shipped from Japan), firefly quid from Toyama Bay with black truffle, and female spear squid with its own egg. Each bite was exquisite. But that is just my opinion as everyone has their own opinion as to what tastes good to them. My least favorite appetizer was Tarabagani Corn Potage which is red king crab Japanese corn soup with Ossetra caviar. I know the contents of this dish sound mouth- watering but it was not one of my favorite dishes. On a scale of 1 to 10 - with 10 being incredibly delicious - the soup was a 7.5 or 8. In contrast, my favorite described appetizer is definitely a 10 plus.

I would add that when you are served each appetizer the sushi chef will or waiter will give a detailed description of each dish, its contents, and any other information you may want to know about the dish. There are several waiters and waitresses at the restaurant who are incredibly attentive and treat you royally. Service is first rate.

For the Nigiri portion of the meal, it is fascinating to watch the sushi chef made each delicate piece. The sushi chef prepares the sliced fish before the meal begins and then assembles each piece of fish with rice, wasabi and other ingredients. It is difficult to say which piece of Nigiri I liked the most. Suffice it to say that virtually each piece melted in my mouth. Each piece was a flavor bomb in my mouth. And each piece was probably from a fish that you had not eaten before except for perhaps the lean and fatty tuna. I had never eaten Nigiri from striped bass, red amberjack, alfonsino, blackthroat seapearch, spotted knifejaw and cockle before this culinary delight. I definitely loved the Handroll of chopped fatty tuna with scallions. Towards the end of the meal our waiter offered to provide us with additional pieces of Nigiri - for an added cost of course - which you can choose from the menu. We ordered Spanish mackerel that was superb.

By the end of meal and after eating dessert, my wife and I were quite full. In total, we spent about one and three-quarter hours at the restaurant. It is an unique gastronomical experience. It is an expensive indulgence and gratification to say the least. I would urge you to put this foody experience on your...

So for starters, this was our first dine in experience since COVID started. The omakase experience itself was spectacular and serves as a fantastic reintroduction to Atlanta's restaurant scene.

When you enter the restaurant, you'll need to specify you are having the omakase dinner. They'll redirect you to the seating area in the other dining room. Upon seating down, there will be a drink menu already prepared for you. The custom menu covers a wide range of options (beer, sake, etc.) and prices ($-$$$). After that, the experience begins.

We have been to a few omakases before, one in Japan's Toyosu Fish Market and Sushi Nakazawa in New York. Those were amazing and unique in their own way, but Chef Leo’s presentation and exceptional taste stands out. While the other places were focused on natural flavors, Chef Leo's specialty is emphasizing the unique features of each fish. As absurd as it may sound, we believe that he may have delivered one of the most quintessential experiences of each fish we had that evening.

We had the 20 course omakase, and I would have to say this has been my favorite omakase experience. At about 2 hours, the meal was paced extremely well giving us time to savor each and every dish. The course begins with light dishes that work your palate and ends with mouth watering nigiri that delights your senses. We are definitely going to return for the seasonal omakase.

To cap this off, I also want to mention that there was an issue at the restaurant that no one could have accounted for, rowdy guests. Although he didn't have to, Chef Leo went above and beyond to compensate us for what he thought had a deleterious effect our experience.

All-in-all, the Chef Leo omakase experience had exceptional service that we truly appreciate. Do not hesitate if you plan on booking a...

This was a wonderful experience. The food? Excellent!! But what really made this dinner for me was the staff and the attention to detail. For example, when you leave to go to the bathroom, someone will come and shift your chair in a way where it’s easier for you to sit when you return from the restroom. They do this no matter how many times you get up to go. There are cute little cat trinkets throughout the restaurant if you pay attention 🐱. You should ask them why, the answer will melt your heart. Additionally, the description of the dishes along with an explanation of where the fish was sourced from and how long it may take for an order to come in was so meaningful and I felt so honored. I recall one of the fish they order takes 3 MONTHS to fulfill!!! One word: decadent 🤌. These are just a few examples of the subtle details they implement to enhance the over all experience.

I had two different drinks. I had the strawberry sake. I absolutely loved it. It’s definitely sweet, but they use real strawberries. If you’re not into sweet sake, the staff can help you choose an option more to your taste and their opinions were spot on for me. I’m not a whiskey drinker, so they suggested a beginner whiskey (Umai) as my second drink and I was so surprised with how much I enjoyed it. It had a wonderful flavor and wasn’t nearly as viscous as American whiskey.

My favorite? Honestly, it was a tie between the Uni tasting and the Tokujo Uni. I love Uni and their Uni dishes brought me so much joy. I made sure to take a moment to savor the flavor and the texture. This of course is just my preference. Every thing, truly, was delicious.

This was the first time I’ve ever experienced an Omakase dinner. It was everything I hoped for and more. My heart and belly (lol) are so full. Please try this place,...