Courtesy of Jason Liang
When Brush Sushi Izakaya opens in January at 316 Church Street in Decatur, former Craft Izakaya and One Sushi Plus sushi chef Jason Liang plans on using Gulf-sourced fish (as well as locally grown and raised vegetables and meats) on his nigiri and other dishes whenever possible. “The Japanese are known for how they butcher fish and keep the quality,” he says. “Why should we bring fish from overseas when we have the good quality locally?”
Business partner John Chen, who owns bars in Buckhead and Athens, says Brush will be a true Japanese izakaya, or pub, serving sushi, fried and grilled skewers, and other items cooked on a robata grill using bincho-tan (white charcoals) from Japan. There will be three tiers of omakase offerings ranging from $65 to $125.
Menu items will include robata grilled whole squid with wasabi salt and chili miso sauce; chicken wing and thigh yakitori; braised pork belly bun with peanuts, mustard greens, and coriander; and fried octopus balls, in addition to sushi. There will be a limited amount of tori ramen (chicken ramen) nightly.
Since izakayas are also known for their abundant liquor, Brush will offer a full bar with local beers, wine, and 8 to 10 Asian-inspired cocktails. The focus will be on sake, soju, and Japanese whiskey.
Named for the utensil used for seasoning nigiri, Brush will serve dinner as well as weekend brunch. There will be a late-night menu starting at 9 p.m. Chen describes it as a “cozy, traditional-looking izakaya with modern touches, a lot of wood, and brick walls.”
