ABOUT
Mujō is a one MICHELIN star modern edomae-style Sushiya led by Executive Chef J. Trent Harris. We are inspired by the Japanese concept of ichi-go ichi-e, 一期一会, or “one time, one meeting.” Our goal is not to be a traditional sushiya, but rather to create an experience that represents who and where we are, while respecting and honoring tradition.
The menu at Mujō is an omakase-only tasting experience. Our menu changes daily and reflects the best seasonal ingredients available, as well as fish flown in directly from Japan. Guests can expect a series of small plates followed by a progression of seasonal nigiri. A supplemental menu of additional specialty items will be available daily.
RESERVATIONS
Mujō is reservation only.
Reservations are released 1 month in advance at 10am on the first day of the month.
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PRESS
“This is the domain of Chef J. Trent Harris and his skilled team who make all feel well cared for. Here, tradition has been replaced with a rollicking good time, where the always-surprising interpretation of omakase begin with an array of zensai like a morsel of Florida cobia grilled over binchotan, dressed with a red miso sauce and some local pattypan squash.”
THE 25 BEST RESTAURANTS IN ATLANTA RIGHT NOW
“Mujō stands as a model of how to experience a long, mediative evening of fish punctuated by a playlist that always includes a taste of Atlanta hip-hop. The executive chef, J. Trent Harris, presides over a luxurious evening of Edomae-style sushi, centered on 10 pieces of fish, each lightly aged to achieve texture and flavor and delivered on seasoned rice calibrated to a precise temperature.”
Kim Severson
THE 11 BEST RESTAURANTS IN ATLANTA RIGHT NOW
“Mujō features the most coveted reservation in the city for one of 15 seats at a tasting counter helmed by chef J. Trent Harris, a Kentucky-raised chef who has spent nearly 20 years honing the art of Edomae-style sushi at some of the world’s best sushi restaurants, including Sushi Ginza Onodera in New York and Japan.”
Pervaiz Shallwani
BEST NEW RESTAURANTS IN AMERICA
“All wars are wars of resources, and all sushi-ya exist by the grace of logistics. Hairy crabs, delivered live from Hokkaido, are split open, their meat mixed with tuna-infused sauce in an early-meal zensai. As each morsel is plucked from the plate, it’s like an intimate exchange at the end of a very long trip.”
Joshua David Stein
ATLANTA MAGAZINE
“In my life, I haven’t had many such experiences, where the physical setup, exquisite service, and talent and originality of the chef have all come together to create pure joy, making me aware of how much restaurants mean to me.”
Christiane Lauterbach
THE ATLANTA JOURNAL-CONSTITUTION
“What you get is a dining experience where the food and service wrap you in a bubble of luxury, and it feels like the pleasure of your small dinner party is the only thing that matters… 4 of 4 stars (extraordinary).”
Henri HolliS
