Photo by Andrew Thomas Lee
Leonard Yu, the chef-restaurateur who has been synonymous with omakase excellence, is preparing to launch a bold new wave of restaurants. His Omakase Table boasts one Michelin star. During the next year, he’ll debut three new concepts, plus locations of Omakase Table in Nashville and Charleston.
In the fall, Yu will partner with Niki Pattharaskositkul of 26 Thai, Pink Lotus, and Blackjack Bar Tapas to debut Table 6, an izakaya and sushi spot in Midtown. Located in a historic building next to 26 Thai on 6th and Juniper streets, the restaurant promises approachable Japanese dining without sacrificing artistry.
“I’ve always loved the omakase scene,” Yu says. “But I want something for everyone—where you can come once or twice a week, not just for birthdays.”
Yu’s obsession with yakitori drives the concept. “I go to New York City every month just to eat yakitori at Torien [restaurant],” Yu says. “I’ve spoken to their chef. I’m obsessed.”
At Table 6, expect 12–14 cuts of chicken, including thigh, cartilage, breast, skin, hearts, and gizzard, plus vegetables like broccoli and mushrooms. A six-skewer sampler will provide the variety of a tasting menu without the pomp.
Photo by Andrew Thomas Lee
In addition to yakitori, there will be about 15 sushi rolls, such as rainbow and caterpillar, alongside sashimi platters. Fish will be aged for deeper flavor, a technique borrowed from omakase traditions. Simple starters like edamame, soup, and salad will round out the menu. Every two weeks, guests will be able to witness whole tuna cutting.
The bar program focuses on Japanese-style cocktails alongside an extensive selection of sake and Japanese whiskies. “You’ll see thoughtful, modern takes on classic izakaya drinks, like an elevated oolong hai, designed to be both refined and highly drinkable,” Pattharaskositkul says.
She and Yu plan to preserve the building’s historic exterior while transforming the interior into a modern Japanese tavern. The space will feature 120 seats across two levels. The ground floor will house a lively bar, sushi counter, and dining tables, while the upstairs houses a second sushi counter and a private dining room. A front porch patio with transparent winter panels will make outdoor dining possible year-round.
Photo by Andrew Thomas Lee
Yu has several other projects in motion as well. Come March, he’ll launch Nori Me, a handroll bar, across from Fellini’s in Decatur. It will feature 16 seats and 16 hand rolls, as well as cold beer. Another location of it will open in Midtown in June.
At the same time, Yu is creating an Argentinian steakhouse in West Midtown. It will showcase open-fire cooking, empanadas, and dry-aged steaks. “The best steak I ever had was in Argentina,” Yu says. “The chef makes charcoal from wood. The steak is so tender you can eat it with a spoon.”
Midtown will also house a Japanese convenience store for fish and steak, supporting Yu’s growing portfolio. “We buy so much high-quality fish. People want to get it from us,” he explains.
From yakitori skewers to handroll bars and Argentinian steaks, Yu’s vision is clear: elevate casual dining while maintaining uncompromising standards.
“I’m training a lot of chefs right now to make sure the standard is there,” he says.
Photo by Andrew Thomas Lee
