Dining luxury survives in Atlanta omakase room
Kinjo plies his diners with such rarefied exotica as thread-sail filefish served in a sauce of its own liver, mounds of poached cod milt, tiny violet petals of shiso flower, sea urchin sorbet, edible gold leaf, and $350 bottles of 'Purple Mountain' sake. Louie Favorite / lfavorite@ajc.com
