Tomo

Osaka-born chef Tomohiro Naito started his career as a seafood buyer for a Japanese company, where he honed his eye for the world's best fish. As a sushi chef, he eventually rose to the rank of omakase chef at Nobu in Las Vegas, where he wowed diners with his creative tasting menus. He eventually moved to Atlanta and opened Tomo in an elegant space, with a commitment to serving the best ingredients possible. You'll find a few obscure offerings, including kohada, a.k.a. Japanese gizzard shad (a kind of fish) on the nigiri and sashimi menu. The rest of the lineup is full of delicacies such as yellowtail collar, a particularly prized cut, and monkfish liver, sometimes called the foie gras of the sea.