Our Story

Omakase Table began as a pop-up located inside various restaurants around Atlanta as Chef
Leonard Yu continued to perfect his craft before settling down in West Midtown for his flagship
location.

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Chef Yu approaches sushi as a discipline based on the values of purity, harmony, and balance.
Our fish are sourced predominantly from Japan and fine-tuned through various techniques.
Edomae sushi influences such as aging, curing, and marinating are used to create layers of
depth, complexity, and umami. Our techniques are grounded in the Edomae tradition, with
slight modern sensibilities.

Unity and togetherness of fish and rice is fundamental to our beliefs and values. We feel the
two should be like lovers with a deep sense of belonging to one another. Ultimately, this is what
makes good sushi, and therefore drives our menu in all aspects: taste, timing, order, menu
format, and context.

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We serve simple things in the moment.