Castellucci’s Mujō Pop-Up Going Permanent in Mid-2021

Mujō will transition out of its current Cooks & Soldiers host kitchen and into its own, fully operational Westside restaurant right next door
Castellucci's Mujō Pop-Up Going Permanent in Mid-2021
Photo: Heidi Harris

Following its mid-pandemic launch, Castellucci Hospitality Group’s Westside pop-up turned to-go mainstay Mujō — stylized as “MUJŌ” — is officially here to stay. Slated for a mid-2021 opening, Mujō will transition out of its current Cooks & Soldiers host kitchen and into its own, fully-operational Westside restaurant right next door, at 691 14th Street, Suite C., according to a press release Friday. Mujō will remain open for to-go and private dinners at Cooks & Soldiers until its solo debut next year.

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Soon to be “reimagined” by local design house Elizabeth Ingram Studio, Mujō’s new 1,500-square-foot home will feature an “intimate meets luxe setting” complete with a six-seat bar designed for pre- and post-dinner drinks along with 23 total seats of private dining space, and a sushi bar.

“Our fascination with creating a unique-to-Atlanta concept outside of our comfort zone has been years in the making,” Fred Castellucci, CEO of Castellucci Hospitality Group, said in the release. “After befriending chef Harris at one of his omakase dinners during his New York days, we committed to the future idea of working together to create a less pretentious, hospitality-driven approach to omakase dining. While the pandemic threw a big wrench into our plans, I’m so proud of this partnership and what we have been able to accomplish with Mujō so far. After such a difficult year, we’re thankful to everyone who embraced our newest venture and are eager to bring it home in an even bigger way in 2021.”

The new restaurant will be led by NYC sushi chef J. Trent Harris, offering a two-tiered menu of modern edomae sushi in addition to kappo style hot and cold dishes influenced by Japanese traditions of kaiseki and washoku, as well as from the chef’s own eclectic background. Guests can expect seafood sourced directly from Japan, dishes featuring local seasonal produce and meat, and a curated beverage program focusing on sake, wines, and craft cocktails.

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Photo: Heidi Harris
Caleb J. Spivak

Caleb J. Spivak

Caleb J. Spivak

Caleb J. Spivak