Mujō is a pop-up restaurant serving modern Edomae Sushi and small plates. We use fresh, raw ingredients sourced from the best fishermen and farms in Japan and the United States. In the Edomae tradition, some of our fish is aged and cured to deepen the natural flavors and increase umami. Our rice is a blend of premium Koshihikari rice and a varietal called Yumeperika from Hokkaido. We season with a blend of rice vinegars and Akazu (a rich, dark, aged vinegar made from sake lees). Our goal is not to transport you to Japan, but to deliver our style of sushi to Atlanta. Inspired by the concept of omotenashi, but firmly rooted in southern hospitality.
Chef J. Trent Harris, raised in Kentucky, comes to Atlanta from New York City where he has worked for the past decade. He has worked behind the counter of some of the best sushiya in the world, including as Executive Sous Chef at Shuko in New York City and at Sushi Ginza Onodera in Tokyo and New York City where alongside Master Sushi Chef Masaki Saito they earned Two Michelin Stars. Classically trained in both Edomae Sushi and Western Cuisine, Chef Harris also earned a Michelin Star while serving as the Chef de Cuisine of Aldea, also in New York City.
Chef Harris met Federico Castellucci over an omakase dinner followed by multiple meetings in New York and Atlanta where the two connected over a love of great wine, a love of the south, and the idea that an omakase experience could be less pretentious and driven by hospitality. Originally designed as an 8-seat pop-up sushi counter, current times have called for adaptation.
