Michelin-Starred Mujo Team to Open New Restaurant in Buckhead

"The team behind one-Michelin-starred Mujō, the lauded omakase restaurant in West Midtown, has announced the opening of a new restaurant. It's called Koshu Club and is expected to open in Buckhead, across from the St. Regis, early next year. Mujō executive chef J. Trent Harris and Castellucci Hospitality Group (also behind Cooks & Soldiers, the Iberian Pig, Sugo, and Double Zero) have partnered on the new restaurant, describing it as a Japanese supper club."

"Harris will lead the kitchen alongside chef de cuisine Keith Miller, creating a menu that incorporates washoku (traditional Japanese cuisine) and yōshoku (Western-influenced Japanese cooking). Expect smoky seafood and luxe cuts of meat slow-grilled over binchōtan charcoal in sumibiyaki-style. A deep sake and cocktail list will accompany the food, all set in a Japanese mid-century design by Atlanta-based Smith Hanes Studio."

"Koshu Club marks Castellucci Hospitality Group's most ambitious expansion into Japanese fine dining since Mujō, which began in 2021 as an intimate omakase pop-up tucked inside Cooks & Soldiers. The next year, it evolved into a standalone restaurant next door, offering a multi-course tasting menu centered on Edomae-style sushi and kappo-style small plates, making it one of the most exciting new restaurants in Atlanta. Mujō earned a Michelin star in 2023 and has retained it since."

Koshu Club will open early 2026 at 99 West Paces in Buckhead, across from the St. Regis. Mujō executive chef J. Trent Harris and Castellucci Hospitality Group partnered to create a Japanese supper club led by Harris and chef de cuisine Keith Miller. The menu will blend washoku and yōshoku, featuring smoky seafood and luxe cuts slow-grilled over binchōtan charcoal in sumibiyaki-style. A deep sake and cocktail list will accompany the cuisine. The interior will feature Japanese mid-century design by Smith Hanes Studio. The project represents Castellucci Hospitality's major expansion into Japanese fine dining since Mujō.

Read at Eater Atlanta