Ryokou brings a a fun, stylish omakase experience to Adair Park - Review - Atlanta - The Infatuation
"You used to know a neighborhood was changing when a brewery popped up. Nowadays in Atlanta, it’s an omakase restaurant. So is the case with Ryokou, from the team behind Omakase Table, a 10-seat counter in Adair Park with a $205 tasting menu. This is the spot to go when you’re near the West End and want a relaxed, trendy omakase experience. Word to the Cleo Sol soundtracking your dinner, the funky golden fish accent wall behind the chef, and camera-ready courses that keep you guessing. The restaurant is hidden in a maze of new buildings (including an exclusive wine bar next door). Once you step through the dramatic black curtain into the dining space, someone will explain that Ryokou aims to take you on a flavorful voyage through Japan. The menu even has a passport stamp showing off your visit. photo credit: Brandon Amato video credit: Jacinta Howard photo credit: Brandon Amato Pause Unmute There are nine courses. And the first is both delicious and camera bait. It starts with a tiny zen garden—complete with a mini rake. Yes, that means time to squiggle questionable shapes into the sand while you wait for the buttery Otoro Ikura Monaka (chopped fatty tuna tucked into a teddy bear-shaped rice cracker). It’s trailed by other standouts, including the delicate Kegani Miso Capellini, where silky pasta meets sweet crab, and the highlight of the meal: Yaki Sakana. A lightly glazed mackerel pairs with hen of the woods mushrooms that show off just enough char. And it’s all anchored by caramelized onions that add a sweet, earthy depth. Food Rundown Kamoshibito Kuheiji Eau du Desir 22 GLC You can add on a sake pairing and also order by the glass, along with a few cocktails. But this sake earns our recommendation because it’s incredibly smooth, with slightly floral notes. This is the sake to get if you love white wine. Omakase You’ll get a mix of raw and cooked courses. Highlights include the Otoro Ikura Monaka—fatty tuna tucked inside a crisp teddy bear-shaped cracker—and the Kegani Miso Capellini, a delicate pasta that nearly melts into briny crab. The nigiri lineup includes three cuts of tuna: lean, medium-fatty, and the ultra-marbled otoro (our favorite cut). But the best course is the Yaki Sakana. Squeeze the lime across the lightly charred mackerel and maitake mushrooms, then chase it with a bite of sweet onion that pulls everything into balance. photo credit: Brandon Amato" - Jacinta Howard
