The menu for this new Beltline restaurant includes umami wagyu, king crab
Japanese restaurant Yuji has opened in the Junction Krog District building along Atlanta’s Eastside Beltline.
The restaurant comes from Kinjo Enterprise, the team behind Kinjo Room in West Midtown, MF Sushi in Inman Park, Yakitori Kona in Virginia-Highland and Paya Thai in the Westside Provisions District.
Located at 667 Auburn Ave. NE on the ground floor of office building Junction Krog District, Yuji will serve a Kaiseki-inspired menu, a traditional Japanese multi-course meal.
For the opening menu, expect dishes like blistered shishito peppers, umami wagyu, branzino, a king crab roll, nigiri, sushi rolls and desserts like ube cheesecake.
The lunch menu features edamame, miso hummus, Yuji boxes with sushi, gyoza, carrot ginger salad and miso soup and donburi rice bowls with chicken, steak or beets.
The eatery is connected to Junction Krog District’s public porch that fronts the Beltline and features two outdoor bars, a walk-up window with a touchscreen for placing orders and a 1,700-square-foot patio with cocktails, beer, sake (including options from Kyoto, Japan-based line Kizakura) and mocktails like the Yuji cobbler (lemon, lime, orange fennel oleo and seasonal fruit).
The Junction Krog District comes from developer Portman Holdings and is located across the street from Krog Street Market. It includes 135,000 square feet of office space and a public porch with art installations. The building also houses Brash Coffee Roasters, and Italian restaurant Yeppa & Co. is set to open later this year.
Portman is also the developer behind Spring Quarter in Midtown, a three-tower development that will revitalize H.M. Patterson & Son’s Spring Hill Chapel’s site and is set to include Japanese concept Sozou and Mexican restaurant Habaneros.
During its soft opening period, Yuji will be open for lunch 11 a.m.-2 p.m. and dinner 5-11 p.m. Tuesdays-Sundays.
667 Auburn Ave. NE, Atlanta. 404-228-2257, instagram.com/yujiatlanta
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About the Author
Olivia Wakim is a digital content producer on the food and dining team. She joined the AJC as an intern in 2023 after graduating from the University of Georgia with a journalism degree. While in school, she reported for The Red & Black, Grady Newsource and the Marietta Daily Journal.
