Umi Elevates the Atlanta Sushi Scene with New Omakase Dining Concept M by Tasuku Murakami

Select drinks are adorned with flowers sourced from the garden.

An early Todd Murphy piece, purchased from Atlanta art collectors John and Sara Shlesinger, presides over the intimate setting.

Tilefish with miso pepper sauce and pomegranate.

“I like to push boundaries by contrasting flavors, so each course offers something fresh and exciting,” says chef Tasuku Murakami

Select drinks are adorned with flowers sourced from the garden.

A favorite dish of chef Murakami, the Bourbon Lobster is tender and flavorful with a medley of herbs and sauces.

Most restaurants that achieve the success of Atlanta’s Umi are content with coasting, but Umi’s dedicated team keeps serving up more. Opened earlier this year and located above the main dining room, M by Tasuku Murakami offers an astounding 18-course omakase dining experience unlike anything else in the city.

After the addition of the Murphy Room—Umi’s private dining space—Umi founders Farshid Arshid and Charlie Hendon, along with design partner Tom Dixon, were tasked with transforming the leftover space. “The idea was to use it as a small omakase room, which would allow for chef Tasuku Murakami’s full range of talent,” says Arshid.

And showcase his talents it does. “Omakase is truly special because it allows me to connect directly with my guests,” says Murakami. “I love the element of surprise—every dish is a chance to wow them.” With eight guests in the intimate dining room at a time, Murakami tailors each experience to individual preferences. “These interactions and the ability to customize in real-time creates a fun, dynamic atmosphere that I absolutely love,” he says.

Growing up in Kyoto, a city renowned for its culinary heritage, Murakami developed a unique outlook and passion for food that shines through and establishes him as a master of his craft. “Rather than the traditional route of building up flavors slowly, I prefer to create contrast between courses, making each next dish vibrant and full of surprises,” says the chef.

Continuing that element of surprise, fresh fish is flown in from the Tokyo Fish Market weekly, allowing for an ever-changing selection of seasonal catches to grace the never-the-same menu. With no preconceived notions or set dishes, the main ingredients are always creativity and artisanship, as is evident in the Bourbon Lobster with hints of caramel and vanilla. For a special touch, enhance Murakami’s creations with a sake or wine pairing, led by level 3 advanced sommelier Joon Lim.

Personal touches continue in the design of the 250-square-foot space, where barstools line the counter, poised for conversation. In a stark comparison to the dark and moody atmosphere found downstairs, white walls and floors allow for colorful dishes to steal the show. With help from Gareth Payne Studio, the walls are lined with Shou Sugi Ban planks, utilizing a 200-year-old wood burning technique. Sourced from notable art collectors John and Sara Shlesinger, splashes of bold color are found on the back wall where a large-scale Todd Murphy painting resides.

With no detail overlooked, Umi’s M by Tasuku Murakami strives for perfection and is just the addition that Atlanta was waiting for. “I want people to feel euphoric after they have spent the evening with us,” says Arshid. “There is no better feeling after a perfect dining experience.” umiatlanta.com