Welcome to Omakase Table

“ 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. ”

“ 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. ”

“ 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. ”