Photo by Ben Nguyen Pham
Omakase Table, the West Midtown restaurant spearheaded by chef Leonard Yu, earned its first Michelin star in October. Now, the enterprising restaurateur is launching another omakase-style spot. Called Ryokou, the reservation-only restaurant opened in the Abrams Fixtures development in late December. Smaller than Omakase Table with ten seats instead of 14, Ryokou will serve an eight-course tasting menu of small plates and nigiri.
“Omakase Table is more traditional; Ryokou is more focused on cooked food,” says Yu, who will be in the kitchen initially, working again with former Omakase Table chef Paul Gutting.
Photo by Brandon Amato
The menu will cover all regions of Japan, from the north (focused on seafood) to the southern island of Kyushu (known for wagyu). Dishes may include awabi kimo (steamed, thinly sliced abalone served atop rice mixed with abalone liver), Kyushu wagyu smoked Japanese style (a nod to barbecue), and kegani nigiri (topped with horsehair crab from Hokkaido).
Like at Omakase Table, the fish will be flown in from Japan three to four times a week, ensuring freshness. Even the ice used for cocktails is imported. “Japanese water is softer than the water here. I needed Japanese ice to go with the Japanese whiskey,” Yu says.
He’s in talks with pop-up entrepreneur and King Cube founder Jeff Banks about running the bar program. The beverage menu will highlight sake pairings, and cocktails will feature Japanese ingredients such as yuzu, shiso, ume, and Japanese teas.
The 900-square-foot space features original brick from the circa-1920 building—formerly a furniture factory. Yu selected this location because one of his Omakase Table regulars owns it. All ten seats reside at the chef’s counter, topped with green onyx. A gold-and-white fish sculpture adorns the wall, hung to look like it’s swimming on the bricks. Expect wooden elements for a rustic touch.
Once Ryokou is running smoothly, Yu will turn his attention to Omakase Table, which is moving to Buckhead in the “Disco Kroger” shopping center. Slated to open in late January, the new Omakase Table will be split into two rooms, allowing for more quiet conversation. “I’m aiming for two stars there,” Yu says.
Photo by Brandon Amato
