Welcome to Omakase Table

“ An unforgettable dining experience at Omakase Table in Buckhead! From the moment we arrived, the service, ambiance, and attention to detail were top-tier. But what truly made the evening exceptional was Chef Alex—his passion, creativity, and precision came through in every single course. Each dish was a masterpiece, thoughtfully curated and flawlessly executed. Chef Alex not only showcased incredible skill but also took the time to share stories and insights behind the ingredients, making it a true culinary journey. If you're in Atlanta and looking for an elevated sushi experience, Omakase Table is a must! ”

“ 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 soft yolk. It didn’t need words. The lineup of fish was a trip across Japan: shima aji from Ehime, kanpachi from Kagoshima, saba from Oita, otoro from Kyushu. No soy sauce anywhere none needed. Every cut was seasoned just right, each piece its own moment. The uni gohan, with sea urchin over rice, was gold on a spoon. Lonnie went for the sake pairing. He’s never liked sake before, but halfway through, he looked over and said, “Alright, I was wrong.” I stuck with the non-alcoholic pairings teas and infusions crafted as carefully as the food. Every glass had a reason to exist. The service was sharp. Ten seats, three staff, not a wasted motion. Between each course they reset the table, wiped, polished, replaced. It wasn’t just clean it was ritual. Dessert was Japanese matcha mousse cake with raspberry light, earthy, and cold. A clean landing after a wild climb. Chef Tanner starts prep at 10 a.m. and stays until after 2 a.m. That’s not just work ethic; that’s devotion. You taste that kind of commitment in every bite. Omakase Table isn’t a restaurant you go to when you’re hungry. It’s a place you go when you want to remember why food matters. I’ll be back in the winter when the menu changes because this wasn’t just a meal. It was art served raw. ”

“ Came here for my birthday & we loved it so much! Such a pleasant atmosphere. Greeted upon entry & had a cocktail at their beautiful bar. Chef Alex answered all my questions about the knives he was using (they are very cool knives) & did a great job preparing & explaining each course for us. I can only describe the waiters as very sweet, attentive & very polite. Gigi is so kind, she made sure we had everything we needed. ”

“ Oh man where to begin. I give this place a 10/10 for staff, food and experience. The price is on the expensive side, but its worth it, just because it only houses up to 10 people. Reservations are required, and it only provides two dining times. Ill definitely be coming back again. If you want the full experience, you might want to get a light snack before entering. I enjoyed every piece of food offered. The ambience added a little sensuality to the event. ”

“ 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 we will definitely be back. ”

“ Everything here is top notch and you will have a wonderful experience if you go. Omakase table is part of the new trend of super high quality sushi that you can get at a few different spots in Atlanta (Mujo, Hayakawa, etc...). The food and service and atmosphere are all worthy of a trip, but beware that these places are very expensive, expect to pay around $500 pp at the end of the night. I really enjoyed the atmosphere here, it feels so elegant and down right swanky with every detail. It's an unassuming door nestled between some big chain store signage where I almost overlooked it at first, and I visit that strip mall about once a week. But inside it really does feel like you are in the lap of luxury and you are taken care of the minute you step through the doors. The food was exceptional, it is a 20 course ish meal, but it's sushi so it is easily doable. We ordered 2 add-ons and I still left feeling very comfortable. I would say I feel like they relied a bit heavier on their soy sauce than other similar establishments, but it was all fantastic. The one knock and warning I will give is that their beverage service is overpriced. We got the wine and sake pairing (grand pairing?) and it was around $250 pp, and for that price I don't think it lived up to its billing. I would have expected refills and larger pours, but some of them felt especially stingy even before I knew the price point. A great meal, but I probably wouldn't repeat unless someone else was footing the bill. ”

“ My favorite Omakase experience in Atlanta to date! Incredible dishes - especially the Uni sample. The chef and staff are a perfect balance of professional, personable, and well humored. It is a premium price but they delivered. ”

“ The experience started from the moment we walked in. We arrived a little early and enjoyed an amazing cocktail at the bar before being seated at the Chef’s table. The uni tasting and nigiri selections were top notch. Highly recommend getting the sake or wine pairings with the meal. Chef Yu does an amazing job and creates a really special dining experience! ”