Photo by Andrew Thomas Lee
Koshu Club, the 46-seat Japanese restaurant from the team behind Mujo, will make its debut April 14 on West Paces Ferry Road in Buckhead. A place where Japanese cuisine steps outside the confines of omakase, Koshu Club will serve a concise menu of items inspired by both washoku (Japanese) and yōshoku (Western) traditions. Built around a three‑course structure, the focus is on robatayaki‑style grilling and plates that integrate Italian and French techniques.
“After Mujo’s success as an edomae sushi [restaurant], culinary director Jordan Trent Harris and I had this excitement around creating a very intimate, a la carte restaurant focusing on the other areas of Japanese cuisine that we wanted to bring to life,” explains Fred Castellucci, CEO of Castellucci Hospitality Group, the company behind the Iberian Pig, Cooks & Soldiers, Sugo, and Double Zero Napoleteana.
Photo by Andrew Thomas Lee
“There’s a lot of cuisine in Japan that doesn’t belong on an omakase menu,” Harris adds. “Koshu Club is explicitly not a sushi restaurant, although sashimi will be served. The broader goal, he explains, is to welcome diners who may not gravitate toward raw fish, offering an entry point into Japanese cuisine that feels familiar yet elevated.
Signature dishes reflect that balance. Expect items like gyukatsu (wagyu sandwich on milk bread), kani kurimu korokke (crab croquette with béchamel), grilled black‑throat sea perch with oroshi ponzu, miso‑marinated kampachi, and an American wagyu New York strip grilled over Japanese charcoal and paired with sauces such as au poivre and salsa verde. The menu also includes smaller sharable plates, sides, and a limited selection of desserts made in house.
Photo by Andrew Thomas Lee
The beverage program is as ambitious as the food. Koshu Club will house a 700‑bottle wine list—the largest the Castellucci Hospitality team has assembled to date—with a dedicated wine cellar and deep selections of French wines, including Champagne and red and white Burgundy. Thirty wines will be available by the glass.
Sake is equally emphasized with more than 100 selections, alongside an expanded cocktail program rooted in Japanese bar tradition. Led by Castellucci Hospitality beverage director Nick Quinones and Mujo bar lead Mike Satusky, the cocktail menu focuses on balance, technique, and restraint—think meticulous ice, minimalist garnishes, carefully considered glassware, and Japanese flavors. Harris says the bar will only feature high‑quality spirits, including Japanese whiskies, with no well liquor available.
Designed by Smith Hanes, Koshu Club features a minimalist, monochromatic palette with subtle mid‑century modern elements. Dark tones such as gray, black, and navy set a moody, elegant backdrop, aligning with Castellucci’s vision of a contemporary supper club.
Photo by Andrew Thomas Lee
Musically, the room strikes a careful balance. The vibe is intended to be high‑energy but never overwhelming, supported by a high‑fidelity sound system designed to enhance the atmosphere without disrupting conversation—a detail that underscores how deliberately the experience has been engineered.
For Castellucci, Koshu Club represents both an expansion and an evolution: a way to serve more guests than Mujo’s 21‑seat format allows, while still maintaining an atmosphere of intimacy and intention. “It’s about bringing something new to Atlanta, about reinterpreting Japanese cuisine through a broader lens, and about creating a place that feels vibrant, confident, and distinctly its own. “I’m excited about bringing something new to Atlanta that’s a unique vision of Japanese food, service, and beverage program,” he says.
