Brush Sushi
Japanese restaurant · Atlanta ·
Michelin-starred sushi, creative cocktails, dry-aged fish
Michelin-starred sushi, creative cocktails, dry-aged fish
"Housed within a swish shopping center among luxury boutiques, I sat at a stylish omakase counter helmed by Chef Jason Liang and enjoyed an extensive procession that moves from starters into exquisite nigiri—beautifully rich shima aji, warayaki sawara hay‑smoked over coals, anago tempura temaki finished over binchotan—and surprising treats like a tasting of dry‑aged hirame and kanpachi and a devoted tamago tasting; a wide-ranging sake selection by the glass or carafe perfectly complements the meal." - The MICHELIN Guide
"Drawing on his childhood and Edomae-style sushi training, Chef Jason Liang has crafted a personal, elevated experience at O by Brush where I noticed dry-aging, charcoal and smoke techniques and an effort to challenge American expectations of sushi; the restaurant—recognized with a MICHELIN Star—serves elevated yet familiar dishes (the chawanmushi with caviar and sea urchin was singled out as emblematic of Buckhead) while attempting to source high-quality domestic fish when possible." - Michael He
"After leaving their old space in Decatur, dropping “izakaya” from the name, and picking up a totally different fancy-pants identity in Buckhead Village, Brush is all glown up. And it’s become a go-to for an impressive first date because the emerald green venue feels exclusive—like you had to pull strings to get a table. Your date doesn’t have to know it’s pretty easy to book the same day. The small menu of excellent sushi and entrees helps curtail indecision if lots of choices normally overwhelm you. Plus, we’ll make it even easier—get the delicious citrus salmon maki rolls or the jalapeno yellowtail with crispy fried leeks." - juli horsford, nina reeder
"Brush Sushi, sister restaurant to Michelin-starred O by Brush, offers a hand roll happy hour daily from 5 to 7 p.m. Expect to find $6 temaki roll options like American wagyu, miso duck, and spicy tuna with cucumber or avocado. There are daily beer, wine, and sake specials." - Eater Staff
"A one-Michelin-starred tasting experience that recently staged an epic tuna-cutting event in which chef Jason Liang carved a 206-pound tuna to produce nigiri, hand rolls, and other preparations. Standouts included a tuna ramen built around grilled tuna cheek (kama-toro) folded into a massive, fatty broth with quail eggs; the noodles were perfectly chewy even though they weren’t made in-house. Similar tuna-cutting tickets (including a Father’s Day event) are available for purchase." - Henna Bakshi