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Sushi Pop-Up MUJŌ Opens as a Restaurant Across from Westside Provisions District Next Year

Castellucci Hospitality, the restaurant group behind the Iberian Pig and Double Zero, opens sushi restaurant MUJŌ next door to its Howell Mill Road restaurant Cooks and Soldiers in mid-2021

MUJŌ

Castellucci Hospitality, the restaurant group behind the Iberian Pig and Double Zero, opens sushi restaurant MUJŌ next door to its Howell Mill Road restaurant Cooks and Soldiers in mid-2021. The pop-up, led by New York City sushi chef J. Trent Harris, currently runs its takeout operation from the kitchen at Cooks and Soldiers.

In addition to its to-go offerings, the restaurant’s dinner menu will feature fish sourced from Japan served as both “modern edomae” style sushi (fish typically marinated and preserved for several days) and hot and cold dishes as part of a kappo-style omakase experience. Expect sake, wine, and cocktails from the bar.

“After befriending chef Harris at one of his omakase dinners during his New York days, we committed to the future idea of working together to create a less pretentious, hospitality-driven approach to omakase dining,” Castellucci Hospitality Group CEO Fred Castellucci says in a press release. “While the pandemic threw a big wrench into our plans, I’m so proud of this partnership and what we have been able to accomplish with MUJŌ so far.”

Atlanta-based firm Elizabeth Ingram Studio will handle the design of the 1,500-square-foot restaurant, which seats 23 people between the sushi bar and a private dining area and an additional six people at the bar.

Until the restaurant opens next year, people can order sushi online for delivery or pick-up at Cooks and Soldiers, Thursday through Sunday, from 5 p.m. to 9 p.m.

691 14th Street, Suite C, Atlanta. mujoatl.com.

Double Zero

1700 Lincoln Boulevard, , CA 90291 (424) 280-4672 Visit Website

The Iberian Pig

121 Sycamore Street, , GA 30030 (404) 371-8800 Visit Website

Cooks & Soldiers

691 14th Street Northwest, , GA 30318 (404) 996-2623 Visit Website

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