Johns Creek · Atlanta
An intimate counter of eleven seats. Two seatings each evening. A composition that is never repeated — written nightly by Chef Kim from the day's quietest tides.
Tsuki — the moon — turns slowly, and so does the menu.
Chef Kim rewrites the omakase each month, following the turn of the seasons. The counter only serves what is at its peak — the fish running coldest, the vegetables pulled at their brief window, the citrus and mushrooms that belong to this month and no other.
Nothing is held over. When the season turns, the menu turns with it, so every seating tastes of the exact weeks you sat down in.
The Evening
Two seatings.
Eleven seats.
One composition.
The opening movement — bright, restrained, drawn from the evening's catch.
A deeper register — richer cuts, aged fish, the slow turn into evening.
- Courses
- 20
- Seats
- 11 per seating
- Hours
- 5:30 — 8:00 pm
- Cadence
- Nightly · always new
The Journey
From Seoul to the Tsuki counter.
Chef Kim's path began in Seoul, where he first learned the rhythm of a professional kitchen at Chippers Magic and the plating discipline of Oliver Italian Cuisine. He carried that foundation across the Pacific to the rotating stations of Foxwoods Resort Casino, then to Atlanta — where he spent seven years as Executive Chef of Happy Sumo, refined his Japanese craft as Sous Chef at O-Ku, and sharpened his sense of luxury service as Executive Sous Chef at the InterContinental Buckhead.
Trained at Le Cordon Bleu, schooled in food and nutrition at Yong In University, and seasoned by two decades across Japanese, Italian, and Western fine dining, he arrives at Tsuki with everything he has gathered along the way. Twenty courses. Eleven seats. One quiet counter — the place this long journey was always moving toward.
More on Chef Kim