Mujō is a modern Edomae-style sushiya in West Midtown led by Executive Chef and Partner J. Trent Harris, part of Castellucci Hospitality Group. The restaurant is built around ichi-go ichi-e — "one time, one meeting" — the idea that each seating should be treated as unrepeatable.
The menu is omakase-only and changes daily, moving through a series of small plates into a progression of seasonal nigiri, with a supplemental menu of specialty items offered alongside. Fish is flown in directly from Japan and lightly aged to develop texture and flavor, cooked in part over binchotan charcoal, and paired with seasonal and local ingredients like Florida cobia and local pattypan squash.
Guests can sit at the Sushi Bar counter or in Koshitsu, a private counter setting, both positioned close to the work as it happens.
Michelin has awarded Mujō one star every year from 2023 through 2025. Harris was named a 2026 James Beard Award finalist for Best Chef: Southeast, and the restaurant has appeared on the Eater 38 and the Atlanta Journal-Constitution's 2025 best-of list.
The menu is omakase-only and changes daily, moving through a series of small plates into a progression of seasonal nigiri, with a supplemental menu of specialty items offered alongside. Fish is flown in directly from Japan and lightly aged to develop texture and flavor, cooked in part over binchotan charcoal, and paired with seasonal and local ingredients like Florida cobia and local pattypan squash.
Guests can sit at the Sushi Bar counter or in Koshitsu, a private counter setting, both positioned close to the work as it happens.
Michelin has awarded Mujō one star every year from 2023 through 2025. Harris was named a 2026 James Beard Award finalist for Best Chef: Southeast, and the restaurant has appeared on the Eater 38 and the Atlanta Journal-Constitution's 2025 best-of list.