Cuddlefish is an innovative restaurant that brings together the best of Japanese and Taiwanese flavors, specializing in handcrafted sushi-style hand rolls made with the freshest ingredients. Guests can indulge in a unique temaki tasting menu at our chef’s counter for an interactive, personalized dining experience. The space also features a takeout market with premium ingredients, snacks, coffee beans, tea, and specialty goods. Complementing the concept is a specialty coffee and bakery section, led by ChingYao Wang, where artisanal pastries and expertly brewed coffee are crafted daily. The beverage program showcases a curated selection of beers, wines, and original sake creations designed to harmonize with our culinary offerings. Under the leadership of Michelin-starred chef Jason Liang, Cuddlefish delivers quality and creativity for an unforgettable dining experience. **If you do not see a time for your party online, please reach out to the Cuddlefish team directly.**
Message in a Bottle and the restaurants at The Village Dunwoody are the vision of hospitality veteran and owner of Dash Hospitality Group, David Abes. Chef Camron Woods, Culinary Director for The Village, and along with Phil Handley, have created a thoughtful approach to the food & beverage selections. The bar menu features a mix of vibrant cocktails, beach beers, and complimentary wines. Start your dining experience with a Seafood Tower, Nigiri Selections or the Ceviche de la Día. The menu features a selection of the daily Fresh Catch, Crispy Seafood Platter, and Chef's famous Double Double Galley Cheeseburger. The dining room has a fun beach vibe with nautical decor and other seating options include the Sushi Bar, Screened Porch, or Private Dining Room.
Nobu Atlanta is situated at Phipps Plaza in the affluent Buckhead neighborhood. With influence from Atlanta's lush canopy of trees and Japanese arts and crafts, the bar and lounge area features a white onyx bar volume that sits in front of a 12-foot-long river rock art installation while folded cast glass pendants cast a soft glow on the bar. The dining room takes you to traditional Japanese garden pavilions that were often used for ceremonies and rituals while overscale pendants made from shoji paper create the look of elongated, abstracted paper lanterns. Design language that is a continuation of Chef Nobu Matsuhisa's imaginative and innovative culinary offerings celebrates nature and is integrated through the use of different wood tones
Koshu Club is a Japanese inspired steak restaurant led by James Beard finalist and Michelin starred Executive Chef J. Trent Harris. Our menu highlights exceptional cuts of Japanese and American wagyu beef alongside pristine seafood. The meal is complemented by a deeply curated selection of wine and sake. With its intimate setting, Koshu Club invites guests to settle in for an evening that is both sophisticated and transportive.Certain dietary restrictions cannot be accommodated, such as gluten free, vegan, strict vegetarian (dashi) or some fish allergies. Please contact us 24 hours before your reservation to confirm if we can accommodate your needs.
Upon making a reservation please note there are two different Experiences for Dinner: Sei Ryu Regular Dining Experience and Sei Ryu Omakase Experience. Additional information can be found under "Experiences" prior to booking reservation. Additionally, we are now offering Lunch Omakase available Wednesday-Sunday at $88 per person. At Sei Ryu, every dish is crafted with intention. We invite you to discover a refinedJapanese dining experience rooted in seasonality, simplicity, and the artistry of sushi.Chef Tange brings decades ofexperience honed through years ofapprenticeship and practice inboth Japan and the U.S. He believes that thebest sushi is made with humility,patience, and purpose.Chef Ranno trained in bothclassical Japanese cuisine andmodern culinary techniques,offers a complementaryperspective—balancingcreativity with discipline. His approach celebrates thesubtleties of each ingredient,letting flavors unfold naturallyacross every course.
Culture connects us—while honoring the stories that make us unique. Founded in 2016, Brush was one of the first to introduce Edomae sushi to Atlanta. From brushing each nigiri with nikiri shoyu to binchotan-grilled ingredients and kumiko wood aesthetics, every detail reflects who we are.Our mission is to lead, evolve, and share a version of Japanese cuisine that feels both elevated and approachable.Behind our main dining room is O by Brush, an intimate omakase experience led by Michelin-starred and James Beard–nominated Chef Jason Liang. Born in the U.S. and raised in Taiwan, Chef Jason brings a distinct Taiwanese-American perspective to our ever-evolving omakase. Artful, expressive, and rooted in Edomae tradition, each course tells a story of innovation and intention. Welcome to Brush Sushi.**If you do not see a time for your party size online, please reach out to the Brush Sushi team directly**
