Omakase Table

Hands-down, one of the best dining experiences we’ve ever had. We knew that we were going to be in Atlanta to celebrate my husband‘s birthday and after doing a lot of research, Omakase Table was highly recommended. The outside is totally unassuming, with only a small wooden sign announcing its name. Imagine my surprise when the owner himself was our chef for the evening. When we walked in, it was equal parts, trendy, and intimate. After grabbing a drink from the bar, we were invited into an intimate six person, traditional Omakase experience. This 20 course meal was nothing short of everything we expected to be. Everything was thoughtful and well planned out. The service was like a well rehearsed dance. We never lacked for anything. The chef was absolutely passionate about every dish t

I visited Omakase Table today. I first came here during its Michelin one-star days, returned when it rebranded as Neko, also visited the Piemont location, and came back again after it changed back to Omakase Table. The interior remains the same—calm and understated, which I’ve always appreciated. Chef Johan was still there from the Neko era, and we were warmly welcomed by two hosts. We were given warm towels infused with aroma to cleanse our hands. Unfortunately, mine had a slight unpleasant odor, while my companion’s was fine. I washed my hands and asked for a new one. Not a big deal—these things can happen. The welcome drink and caviar were good. The three types of uni were extremely fresh and impressive. The chawanmushi that followed included house-marinated salmon roe; for my taste, th

I visited this place awhile back and I still think about my experience. The best omakase I’ve been to and I’ve been to a few. We went for a friend’s birthday and they customized our menus which was a really nice touch. I love how the chef explained where all of the ingredients were sourced. Every bite was was sooo good. It was PRICEY though so go and treat yourself but know you will be spending a pretty penny.

I’ve had a lot of good meals, but this one hit different. Twenty courses. Four hours. Every bite told a story. It started with amber Kaluga caviar, simple, cold, perfect. Chef Tanner stood behind the counter with the calm focus of a man who’s all in. No ego, no flash. Just skill and discipline. He used to want to be a race-car driver, still loves working on engines, but now he channels that same energy into food. You can feel it in the way he moves, the way he watches every plate that leaves his hands. Ankimo, monkfish liver, rich, ocean butter. Sawara , smoky, clean, gone in one bite. Hotate with corn potage, sweet, silky, the kind of comfort you don’t expect in a sushi course. Then came the heavy hitter: A5 Miyazaki wagyu sukiyaki, marbled perfection, cooked just enough to melt under a

We came to Omakase Table for my husband's birthday and thoroughly enjoyed our experience. The staff was very friendly, engaging, and gave great recommendations. Chef Yu was very thoughtful with his menu for the night, and everything was well presented and delicious. I do not think there was a single dish that I felt was just alright. It was our first time trying blackthroat sea perch, and what a treat that was! We also added the tokujo murasaki (premium grade uni) and the negitoro handroll as well. I highly recommend the 75-ish mocktail and the Yuzu Old Fashion, especially if you're a fan of Yuzu/citrusy notes. They personalized the menu for birthdays, and everyone got to have a Polaroid taken to take home as a "souvenir," which I thought was cute. Overall, it was a great experience, and