Courtesy of Droolius
After three months of offering takeout and delivery only, Nakato Japanese Restaurant is back open, following a $2.4 million renovation that sought to modernize the 50-year-old business. Along with a complete remodel, Nakato launched new wine and cocktail offerings and seasonal food specials.
“This renovation project has been in the works for the past eight years,” explains third-generation owner Sachi Nakato Takahara. “I wanted to make the restaurant reflect the community that has been supporting Nakato for the past 50 years, as well as pay homage to the authentic Japanese foundation that my grandmother and parents created.”
Courtesy of Nakato
Courtesy of Nakato
As such, Takahara and her team were intentional in choosing a design that combines local and Japanese elements. The new bar top was made from the wood of a downed white oak tree in Druid Hills and created by Whitney Wolf, who grew up dining at Nakato with his parents. Hanging above is a canopy, made in Japan, showcasing Asanoha (geometric) design. In the hibachi rooms, one wall features a blue and gold wave called Seigaiha—which symbolizes luck—printed on vinyl in Japan. Another wall features Katsushika Hokusai’s woodblock print of Mount Fuji. The 34-year-old teppanyaki grills (used for hibachi) were replaced, allowing for faster and more even cooking and more ventilation in the space.
Courtesy of Droolius
Other remodeled elements of the restaurant include a new streetscape and overhang, protecting diners from the weather near the entrance. The Japanese rock garden outside, a feature since 1991, was also refreshed. Likewise, the tatami rooms—traditional Japanese spaces with mats from rice straw and rush grass—are undergoing renovation, with the mats currently being remade in Japan. Takahara says she hopes to have them back by December.
“I think my grandmother would be proud how much we stayed true to highlighting traditional Japanese designs and blending them with modern and local Georgia accents,” she says.
Courtesy of Droolius
Nakato’s decor isn’t the only thing to change. There’s a new wine list created by wine expert and longtime customer Hans Peter Dietrich. It includes 16 options from the Old World to the West Coast. “Each of the wines were carefully curated to pair exceptionally with our cuisine, from heavier grilled meat dishes to beautiful, lighter wines that are perfect with sushi,” Takahara says. “The majority are available by the glass so guests can sample them and choose their favorites.”
New cocktails made with ASW gin, bourbon, and vodka focus on Asian inspiration. Options range from Shiso Fresh (Haku vodka, shiso-infused honey yuzu, and lime) to the Dirty Dashi (made with Nikka gin and kelp-infused vermouth). “The ingredients complement the food and have more of a Japanese flare,” Takahara says.
Courtesy of Nakato
One element that will remain consistent is the food. Fish continues to be flown in two to three times a week, and sushi and hibachi staples remain a focus. Seasonal specials include Matsutake pine mushrooms—known for notes of cinnamon and pine—served as Dobinmushi, Yaki Matsutake, and Chawanmushi.
“The Nakato family and team are so excited to have guests come back to enjoy the food and the space,” Takahara says.
Courtesy of Nakato
