Ten months after joining Umi Modern Japanese as Lead Chef, Kazuo Yoshida will introduce his signature omakase experience at M @ Umi in Buckhead. Starting in mid-September, the omakase will be available for one 7 p.m. seating each Wednesday, Thursday, and Friday. The event will take place in an eight-seat space located upstairs from Umi’s main dining room.
Chef Yoshida plans to serve around 19 courses per evening at M @ Umi. The offerings include otsumami, nigiri, soup, and dessert. He emphasized the importance of hospitality and service: “Practicing Omotenashi hospitality and thoughtful, anticipatory service is of utmost importance to me, as is sourcing the best quality ingredients and fish possible.”
The menu centers on nigiri and changes according to inspiration from the team. Dishes featured include Smoked Bonito Salad, Madai Sashimi, a comparative Ötoro & Chútoro tasting (fatty and medium fatty tuna), Wagyu Hand Roll with caviar, Uni Risotto, and Butter-Poached Lobster.
Born in Nagasaki, Japan, Chef Yoshida has played a significant role in bringing omakase-style dining to the United States since moving to New York City in 1992. Known as the “Uni King,” he said: “I hope to inspire more people to explore the art of true omakase, complete with bold creativity and craftsmanship that define my signature ‘Kazuo-style.'”
Yoshida’s career includes serving as opening chef at Jewel Bako East Village in 2001 and leading Brooklyn’s 1 or 8 as its opening chef in 2010. In Miami, he helped open MYUMI—the city’s first omakase sushi truck—in 2015 before moving back to New York City for Juku restaurant in 2018. He joined Atlanta’s Umi prior to launching this new omakase program.
The setting for M @ Umi features a bright design intended to highlight each dish. Design Research Studio (DRS) and Gareth Payne Studio designed the space with globe pendants, an acrylic painting by late Atlanta artist Todd Murphy, and white yakisugi walls—a traditional Japanese method using charred cedar boards for texture.
