The One Who Keeps the Book Atlanta
How To Get Into M @ Umi in Atlanta
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Tucked above the dining room at Umi in Buckhead, M @ Umi is one of the Atlanta’s most intimate (and hardest-to-book) omakase experiences. The eight-seat counter, previously home to the celebrated M by Tasuku Murakami, enters a new chapter with the arrival of Kazuo Yoshida, a Nagasaki-born chef known for helping shape omakase culture in the U.S. after building his career in New York.
Since joining Umi’s sushi program as executive chef, Yoshida has brought his signature, nigiri-driven style and storytelling approach to the experience, with a seasonal roster of roughly 19 courses inspired by premium seafood sourced from Toyosu Market in Tokyo. Now, with weekly seatings officially underway, M @ Umi boasts a renewed sense of creativity and precision, while still maintaining the deeply personal counter experience that made it a destination in the first place.
We asked Yoshida and co-owner Farshid Arshid to break down everything guests should know — from how to get a reservation to what defines this new era for omakase. And pro tip: Be sure to utilize the Resy Notify feature for all of your favorite restaurants.
Resy: How many seats are there at M @ Umi and how many seatings do you offer per night?
Farshid Arshid: Eight seats total. One round of seating at 7 p.m. on Thursday, Friday, and Saturday nights.
When do reservations drop on Resy, and how far in advance are they released?
Arshid: Reservations are released on the first day of the month at 11 a.m. for the current month.
How quickly do reservations typically book out once they go live?
Arshid: Reservations have shown to book out extremely quickly, with the majority of seats being booked upon release.
Are all seats released on Resy, or do you hold any for special circumstances or walk-ins? Is there ever an opportunity for a last-minute seat at the counter?
Arshid: All eight seats are reservable on Resy. If a guest has to reschedule their visit, Resy will alert people who have signed up to be notified for an opening.
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If someone is hoping for a same-day opening, what’s the best way to try their luck?
Arshid: The best way to check on same-day reservations is to call us directly at 404-841-0040 or send an email to taka@umibuckhead.com.
How long is the omakase experience from start to finish?
Arshid: Chef Yoshida serves around 19 courses over the two-to-three hour period.
Is the menu the same for every seating, or does it change?
Arshid: It changes, and the chefs base it on the best seasonal pickings from Toyosu Market in Tokyo.
Do you recommend arriving early for the best experience?
Arshid: Arriving a few minutes before 7 p.m. is recommended, though guests are welcome to enjoy a drink at Umi’s bar in the main dining room before heading upstairs.
Is there an ideal party size for the counter?
Arshid: Our omakase room is incredibly intimate with just eight seats, so it’s a great experience to enjoy with a group of friends or family. That said, many guests feel just as comfortable dining with one companion and getting to know other guests dining the same night. We often find the intimate space lends itself well to a convivial environment among the eight guests, whether or not they knew each other prior.
How is the meal structured or paced?
Kazuo Yoshida: It is not about focusing on a single dish in isolation, but about creating a complete narrative over the course of a two-hour dinner. How the experience begins, where it builds momentum, and how it comes to a close. Every time I compose a menu, this sense of flow and storytelling is what I give the greatest thought and importance to. Above all, this is what I value most.
Are there any signatures or moments in the omakase that define this new era of M @ Umi?
Yoshida: The yellowtail sashimi (buri). In Japan, eating fish in season is believed to bring good fortune. To highlight the beauty of the fat without heaviness, Tosazu vinegar is set into a delicate gelée, creating a lighter, more graceful balance. This is paired with the gentle bitterness of matcha, allowing the natural sweetness and umami inherent to the yellowtail to fully emerge. The concept behind this dish is to offer sashimi enjoyed beyond soy sauce alone — presenting a different expression of flavor. It is a dish created with the hope that enjoying seasonal fish brings both pleasure and happiness to everyone who tastes it.
And the red sea bream and caviar sushi. The concept of this sushi is simple: To enjoy caviar in its most delicious form. To fully experience the texture of the caviar, the red sea bream is finely chopped as delicately as possible, allowing the caviar’s pop, salinity, and deep richness to take center stage. This dish is meant to be an honest expression of how truly delicious caviar can be. Here, the red sea bream serves purely as the perfect supporting actor — elevating the caviar while never competing with it.
Can guests enjoy a drink at Umi’s bar before being seated at the counter?
Arshid: Absolutely. Umi’s bar in the main dining room offers an expansive selection of exclusive craft sake, classic and signature cocktails, premium wine, and champagne curated by sommelier Saam Rezagholizadeh, fine spirits, and a tight list of Japanese beers. Following dinner at M @ Umi, guests are welcome to extend their night next door at Himitsu, our craft cocktail lounge that stays open until midnight on Thursday and 1 a.m. on Friday and Saturday.
Is there an option to add beverage pairings, sake flights, or supplemental pours during the experience?
Arshid: Yes, guests can opt for wine and sake pairings curated by sommelier Saam Rezagholizadeh to enjoy throughout the dinner or order a la carte cocktails, spirits, premium sake and wine, and Japanese beer.
Which nights tend to book out the fastest, and are there any nights that are easier to snag?
Arshid: We shifted our days of operation to Thursday to Saturday starting February 2026, and the month almost immediately booked out upon release.
In your opinion, what’s the best seat in the house — or is every seat truly the same?
Arshid: With M @ Umi being a 250-square-foot room, every seat offers an up close view into the chef’s work. There’s no such thing as a “best seat” here.
M @ Umi offers one seating at 7 p.m. on Thursday, Friday, and Saturday nights.
Allison Ramirez is a bicoastal, Atlanta-based (for now) freelance journalist. She has over a decade of experience writing for publications like Travel + Leisure, the Daily Beast, Liquor, Thrillist, and others. Her recent work spans art, architecture, travel, and food & beverage stories, focusing on diversity within those spaces in the South and beyond. Follow her on Instagram here. Follow Resy, too.
