A sushi chef who previously worked in the kitchens at two popular Atlanta Japanese restaurants is set to open a new spot later this month.
Jackie Chang, who served as lead sushi chef at Umi in Buckhead and as executive chef at O-Ku in West Midtown will serve as executive chef at District M, slated to make its debut in the Modera Sandy Springs mixed-use development at 6125 Roswell Road. Modera Sandy Springs is also home to the recently-opened Oaxacan restaurant Casi Cielo.
The “chef-driven, upscale-casual dining experience,” according to a prepared statement, will be rooted in traditional Japanese omakase, a chef-curated, coursed sushi meal.
District M’s omakase will “deliver hyper-seasonal sushi that highlights the day’s best catch,” served at a 20-seat sushi bar with a view into the kitchen. The Edomae-style omakase will be customized to each guest’s preferences and will treat the fish, using some sort of cooking or curing element, per the Edomae style.
Options will include the Benzaiten, market price for as many courses as the diner wants, including but not limited to an appetizer, salad, soup, sashimi, a hot entrée such as black cod or oxtail ribs and dessert; Bishamonten. four courses including carpaccio, 10 pieces of sashimi or 6 pieces of nigiri sushi, soup, black cod and dessert for $60 per person; and the Nigiri Omakase, available only at the sushi bar and including an appetizer, a sushi roll, soup 14 pieces of nigiri sushi and dessert for $90 per person.
Also available is the chef-selected a la carte Moriawase, a chef’s choice of three to five kinds of seasonal sashimi, O-Toro sashimi, white fish sashimi (depending on daily availability) or 12 pieces of assorted nigiri sushi. A la carte sashimi, nigiri and rolls are also on the menu, including a variety of salmon, jackfish, white fish, mackerel, shell fish, eel and roe. The tuna selection will be limited to bluefin, “placing extraordinary emphasis on premium quality and top-of-the-line O-Toro.”
District M will also feature offerings from the Japanese grill and entrees such as sous vide chicken roulade with jujube and glutinous rice; moromi miso pork belly with kimchee Brussels sprouts; and A5 Japanese wagyu beef cooked tableside on lava stone with three types of salt.
The beverage program will offer a variety of cocktails and spirits in addition to Japanese beer and whisky flights and masu boxes of saké.
The 140-seat District M’s “sparse and chic” decor will feature “charcoal grey Japanese minimalism with splashes of rust red.” The restaurant’s bar will include 10 bar seats inside and another 30 on the patio. The main dining area seats 80, and a private dining room that doubles as a lounge space seats 30.
District M will serve lunch 11:30 a.m.-2:30 p.m. Monday-Friday; and dinner from 5-10 p.m. Monday-Thursday and 5-11 p.m. Friday. The restaurant will be open from noon-11 p.m. Saturday and noon-10 p.m. Sunday.
Saturdays from 12 p.m. to 11 p.m., and Sundays from 12 p.m. to 10 p.m.
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