The team behind Michelin-starred MUJŌ brings an intimate supper club to Buckhead with Koshu Club.
Traditional techniques meet modern flavors at Koshu Club, the intimate à la carte supper club now open in Buckhead from the team behind the Michelin-starred omakase restaurant MUJŌ. Chef de cuisine Keith Miller shares the careful choreography behind the new eatery’s intimate dining experience.
How does Koshu Club bring Showa-era Japanese supper clubs to Atlanta?
Koshu Club is about capturing the spirit of the Showa-era, a time when dining in Japan was evolving in the mid-1920s. It blends tradition with Western influence in a very social, late-night format. We focus on atmosphere as much as food: dim lighting, a sense of rhythm to the meal and dishes meant to be shared over conversation.
How do you balance washoku, yoshoku and modern Japanese cuisine?
We approach the menu as a dialogue between washoku and yoshoku, with a contemporary lens. Washoku, which emphasizes seasonal ingredients and harmony, gives us discipline, seasonality, restraint and respect for ingredients. Yoshoku, which has Western influences, brings comfort and approach ability. Then we layer in modern techniques and global awareness to connect those ideas. The goal is something refined but still deeply satisfying.
Can you tell us about the sumibiyaki technique?
Sumibiyaki is grilling over charcoal, specifically binchotan charcoal. What makes binchotan special is its purity and heat profile. It burns extremely clean, with very little smoke, and it produces an intense, even heat. That allows us to cook ingredients very precisely while still developing a deep, clean flavor. You get caramelization without bitterness, and the ingredient itself stays the focus.
How do you see Koshu Club fitting into the city’s culinary landscape?
Atlanta has a very dynamic food scene, but there’s still room for more immersive, transportive experiences. Koshu Club sits in that space. It’s not just a restaurant; it’s an environment. We’re contributing something rooted in Japanese tradition expressed in a way that feels new to the city.
What do you hope guests remember most after a night at Koshu Club?
More than any single dish, we want guests to remember how it felt: the energy, the warmth, the sense of being taken somewhere else for a few hours. If they leave thinking about the details—the charcoal aroma, the pacing of the meal, the way everything came together— then we’ve done our job.
KOSHU CLUB
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@koshuclubatl
BY Claire Ruhlin
