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Omakase Table by Leonard Yu is a two room omakase dining experience in Buckhead Landing. Reservations are required. Our fish is sourced directly from Toyosu Fish Market in Tokyo to ensure the highest quality sushi possible. Chef Yu’s seasonal tasting menu is curated daily based on availability and peak quality. This chef’s table experience consists of approximately 6 otsumami (Small Bites), 11 seasonal nigiri, atsuyaki tamago castella, temaki, and dessert.
Hours
| Sunday | 5–10:30 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 6–10:30 PM |
| Thursday | 6–10:30 PM |
| Friday | 6–10:30 PM |
| Saturday | 5:30–10:30 PM |
Address and Contact Information
Address: 3330 Piedmont Rd NE #22A, Atlanta, GA 30305
Phone: (470) 404-5245
Website: https://www.omakasetableatl.com/
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Order and Reservations
Reservations: resy.com
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Omakase Table – Atlanta – a MICHELIN Guide Restaurant
Omakase Table – a One Star: High quality cooking restaurant in the 2025 MICHELIN … Omakase Table. 3330 Piedmont Rd. NE, #22A, Atlanta, GA, 30305, USA.
Book Your Omakase Table Reservation Now on Resy
Omakase Table by Leonard Yu is a two room omakase dining experience in Buckhead Landing … Atlanta, GA 30305. Get Directions +1 470-404-5245 https://www.
Reviews
Jennifer Cohen
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 that he made and told a story about where it came from. He infused his own background into every dish and made us feel welcome and seen.
My only shortcomings is that I would not recommend doing the beverage pairing. I feel like the bartender is super knowledgeable and gets to know their patrons and really understand what they want from their meal. I don’t feel like the pairing was worth the money and I could’ve gotten more out of the bartenders personal recommendation for me.
Overall, it was a substantial financial commitment… but it was worth every penny. What a lovely evening.
… moreWe 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 that he made and told a story about where it came from. He infused his own background into every dish and made us feel welcome and seen.
My only shortcomings is that I would not recommend doing the beverage pairing. I feel like the bartender is super knowledgeable and gets to know their patrons and really understand what they want from their meal. I don’t feel like the pairing was worth the money and I could’ve gotten more out of the bartenders personal recommendation for me.
Overall, it was a substantial financial commitment… but it was worth every penny. What a lovely evening.
Cierrah W.W.
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.
… moreKi Um
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, there was a bit too much, making it slightly salty. After a few smaller courses, the A5 wagyu sukiyaki was served—beautifully tender with well-balanced seasoning.
The highlight of the evening was definitely the uni rice topped with otoro. Outstanding.
The nigiri courses that followed maintained good quality throughout. Near the end, before matcha dessert, the host kindly asked whether we enjoyed the meal and if there was anything we’d like to have again. I mentioned that the shima-aji nigiri was particularly good and asked for another piece. It was then added to the bill at $15 per piece.
In many omakase experiences—even in Tokyo—when a chef offers an additional piece at the end to ensure guests are satisfied, it is typically a gesture of service and not charged. If there is an additional cost, it should be clearly communicated. Charging $15 per piece felt unexpected, and even in Manhattan, this is not commonly handled that way.
Having had omakase over 50 times, this was one of those moments that made me pause.
There were a few minor hiccups, but overall the experience and quality were solid. It’s clear that the team works hard, and I genuinely hope the restaurant continues to succeed.
… moreThe 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, there was a bit too much, making it slightly salty. After a few smaller courses, the A5 wagyu sukiyaki was served—beautifully tender with well-balanced seasoning.
The highlight of the evening was definitely the uni rice topped with otoro. Outstanding.
The nigiri courses that followed maintained good quality throughout. Near the end, before matcha dessert, the host kindly asked whether we enjoyed the meal and if there was anything we’d like to have again. I mentioned that the shima-aji nigiri was particularly good and asked for another piece. It was then added to the bill at $15 per piece.
In many omakase experiences—even in Tokyo—when a chef offers an additional piece at the end to ensure guests are satisfied, it is typically a gesture of service and not charged. If there is an additional cost, it should be clearly communicated. Charging $15 per piece felt unexpected, and even in Manhattan, this is not commonly handled that way.
Having had omakase over 50 times, this was one of those moments that made me pause.
There were a few minor hiccups, but overall the experience and quality were solid. It’s clear that the team works hard, and I genuinely hope the restaurant continues to succeed.
Weston Leonard
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.
… moreIt 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.
Lisa Chu
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.
… moreThey 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.
Indrani Biswas
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.
… moreI enjoyed every piece of food offered. The ambience added a little sensuality to the event.
Ashlie Miller
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!
… moreEach 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!
Shelby Cloer
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!
… moreAndy Goetschalckx
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.
… moreI 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.
Omaira Zeigler
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.
… more