Atlanta's food and beverage scene just gained a legendary addition that's about to redefine the city's sushi landscape. After 10 months of perfecting his craft at Umi Modern Japanese, celebrated Chef Kazuo Yoshida: affectionately known as the "Uni King": is launching his signature weekly omakase experience at M @ Umi, an intimate eight-seat sanctuary hidden one floor above the bustling main dining room.
This isn't just another restaurant opening; it's the arrival of a master craftsman who has spent over three decades pioneering omakase culture in America, bringing his "Kazuo-style" artistry to the Southeast for the first time.
The "Uni King" Brings Three Decades of Mastery to Atlanta
Born in Nagasaki, Japan, Chef Yoshida arrived in the United States in 1992 with a mission that would forever change American dining: to introduce authentic omakase experiences that honor traditional Japanese hospitality while embracing bold creativity. His journey through New York City's most prestigious kitchens reads like a who's who of groundbreaking sushi establishments.
Yoshida's influence in the food and beverage industry extends far beyond his knife skills. He served as opening chef at the iconic Jewel Bako East Village in 2001, helping establish what would become a cornerstone of NYC's omakase scene. His entrepreneurial spirit led him to Brooklyn in 2010 as opening chef at 1 or 8, before making waves in Miami in 2015 with MYUMI: the city's first omakase sushi truck, a concept that perfectly captured his innovative approach to traditional dining.
Most recently, Yoshida helped launch Juku in downtown Manhattan in 2018, cementing his reputation as a visionary in the hospitality industry before accepting the call to bring his expertise to Atlanta's evolving culinary landscape.
M @ Umi: Where Intimacy Meets Artistry
Starting next week, M @ Umi will offer one seating each Wednesday, Thursday, and Friday, transforming the concept of dinner into a theatrical performance. The eight-seat counter creates an atmosphere where each guest becomes part of an exclusive culinary journey, watching Chef Yoshida craft approximately 19 courses that showcase the very best of seasonal ingredients and pristine fish.
The experience begins with otsumami: small plates that awaken the palate: before progressing through a carefully orchestrated succession of nigiri, each piece a testament to Yoshida's decades of refinement. The menu evolves based on inspiration and seasonal availability, featuring standout dishes like Smoked Bonito Salad, Madai Sashimi, and a comparative Ötoro & Chútoro tasting that demonstrates the subtle differences between fatty and medium fatty tuna.
The progression continues with showstoppers like Wagyu Hand Roll crowned with caviar, Uni Risotto that elevates the sea urchin Yoshida has mastered, and Butter-Poached Lobster that bridges Japanese technique with luxurious ingredients. Each course builds upon the last, creating a narrative that speaks to both tradition and innovation.
Design That Honors Japanese Aesthetics
The 250-square-foot space represents a collaboration between British luxury designer Tom Dixon's agency Design Research Studio (DRS) and Gareth Payne of Gareth Payne Studio. The result is a bright, serene environment that stands in sharp contrast to the moody atmosphere of Umi's main dining room below.
White yakisugi walls: created using an ancient Japanese technique of charring cedar boards: add organic texture while maintaining the space's minimalist elegance. Globe pendants provide gentle illumination, while an oversized painting on acrylic by late Atlanta artist and icon Todd Murphy serves as a striking focal point that connects the space to its Southern roots.
The sleek white maple chef's counter becomes the stage where Yoshida performs his craft, allowing each dish to truly take center stage. Comfortable bar stools ensure guests can focus entirely on the experience unfolding before them, embodying the Japanese principle of Omotenashi: thoughtful, anticipatory service that anticipates needs before they're expressed.
The Philosophy of Omotenashi in Action
For Chef Yoshida, practicing Omotenashi isn't just about service: it's about creating an emotional connection between chef, ingredient, and guest. This philosophy drives his relentless pursuit of the highest quality ingredients, sourcing the finest fish and seasonal components to ensure each piece of nigiri represents perfection.
"The art of true omakase isn't just about the food," Yoshida explains. "It's about reading the room, understanding each guest's journey, and crafting an experience that speaks to both their palate and their soul. This is what defines Kazuo-style: bold creativity rooted in traditional craftsmanship."
This attention to detail extends to every aspect of the experience, from the temperature of the rice to the precise moment each course arrives. Yoshida's team sources ingredients with the same meticulous care that has made him legendary in food and beverage circles, ensuring that each element contributes to the overall harmony of the meal.
Curated Pairings by Master Sommelier
The beverage program at M @ Umi reflects the same commitment to excellence, with Level III Sommelier Joon Lim crafting wine and sake pairings that complement each course's unique characteristics. Lim's expertise in both traditional sake and international wines ensures that each pairing enhances rather than competes with Yoshida's precise flavors.
Guests can choose from curated pairings designed to accompany the full journey, or select à la carte options including premium sake, carefully chosen wines, craft cocktails, and Japanese beer. The beverage selection reflects the same attention to quality and authenticity that defines every aspect of the M @ Umi experience.
A New Chapter for Atlanta's Food Scene
The launch of M @ Umi represents more than just another high-end restaurant opening: it signals Atlanta's emergence as a serious destination for world-class Japanese cuisine. In an era where food and beverage trends often prioritize novelty over mastery, Yoshida's commitment to traditional omakase techniques offers something increasingly rare: genuine expertise refined over decades.
For food and beverage industry professionals, M @ Umi offers a masterclass in hospitality excellence. The intimate setting provides opportunities to observe techniques that have shaped American sushi culture, while the carefully orchestrated service demonstrates how traditional Japanese principles can elevate any dining experience.
The restaurant's focus on seasonal ingredients and daily menu changes also reflects broader food and beverage sustainability trends, as Yoshida works with suppliers who share his commitment to quality and responsible sourcing practices.
The Future of Omakase in the South
As Atlanta continues to evolve as a major culinary destination, M @ Umi positions the city alongside New York, Los Angeles, and San Francisco as a home for authentic omakase experiences. Yoshida's presence in Atlanta signals broader shifts in the hospitality industry, as master chefs increasingly seek markets where they can build lasting relationships with discerning diners.
The three-night-per-week schedule allows Yoshida to maintain the quality and attention that has defined his career while creating exclusive experiences that Atlanta's food and beverage community will undoubtedly embrace. For restaurant owners and hospitality managers studying successful concepts, M @ Umi demonstrates how intimate dining experiences can command premium pricing while building devoted followings.
M @ Umi begins service next week, with reservations available for Wednesday through Friday evenings. For Atlanta's food and beverage scene, this represents the beginning of a new era: one where world-class omakase experiences no longer require a trip to the coasts.
This is more than dinner; it's an education in excellence, served one perfect piece at a time.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
