Tomo

Tomo sits at the bottom of the Buckhead Ritz-Carlton Residences behind a wall of glass, and it looks exactly like what it is: a corporate lunch spot dressed up as a sushi restaurant. Expense-account energy runs through the room. That's a fair trade-off, because the kitchen backs it up.

The range is the real selling point. This isn't a temple-of-nigiri operation with ten items and a lecture — it's high-end sushi with an izakaya's breadth, so wagyu, sashimi platters, and chef-driven rolls all sit on the same menu without feeling like compromise. The spicy crab roll with garlic pepper toro, lightly seared to pull more flavor out of the fish, is the kind of specialty maki that justifies ordering something other than your usual order.

Three consecutive years on Atlanta's Michelin selection, plus a James Beard semifinalist nod for pastry, back up what the plates already argue. Tomo isn't trying to be an experience. It's trying to be reliably excellent sushi in a room built for business, and on that count it delivers every time.