Leonard Yu’s Omakase Table Opens to Atlanta’s West Side for Exquisite 20-Course Sushi Meals


Omakase table is now open at the Seven88 complex on West Marietta Street, bringing Chef Leonard Yu’s exquisite 20-course edomae sushi feasts to West Atlanta.

With two seats per night for up to 12 people at the U-shaped bar, an omakase includes course after course of otsumami (small bites), fresh nigiri, dishes like atsuyaki tamago castella (multi-layered omelette), temaki (bread rolled), and dessert. Yu and two other sushi chefs Divide the bar into groups of four to six people, serving each group of diners individually throughout the meal. The fresh fish featured on the menu is flown in weekly from Toyosu Fish Market in Tokyo, Japan.

Yu plans to launch a more focused 15-17 course omakase in the coming weeks, as well as creating a take-out menu to order 24 hours in advance for restaurant pick-up.

Omakase Table started as a pop-up at Silom Thai and Sushi on Lenox Road in Buckhead before the pandemic, eventually moving to Izakaya Sushi Brush (now Cuddlefish) in Decatur, where Yu offered a six-seat omakase that could offer up to 20 classes on Monday and Tuesday nights.

Jeff Banks joins Omakase Table as bar manager. Banks previously worked behind bars at Brush Sushi, Steakhouse C. Elletand Southboundbefore founding a bar ice supply company King Cube with his wife Hayden in 2018. At Brush, Banks was known for creating fine cocktails using sake, Japanese whiskey and soju. Expect similar cocktails and non-alcoholic mixed drinks from Banks at Omakase Table, plus wine and sake for pairing.

Omakase Table joins a handful of other sushi restaurants on Atlanta’s West Side, including Eight Sushi Lounge at the corner of Brady Avenue and 8th Street and Mujo, O-Kuand Kinjo Room on Howell Mill Road. Sushi Hayakawa will soon be moving from Buford Highway to Star Metals on Howell Mill.

Open Tuesday to Sunday with seating at 5:30 p.m. and 8 p.m. Prepaid reservations only. $225 per person.

788 West Marietta Street, Atlanta. omakasettableatl.com.

Previous Earliest Cooking Evidence Shows Our Ancestors Liked Well-Done Fish
Next Rice and fish | Philstar.com