Midtown Wine Bar Hosts Atlanta's Most Chill Omakase Experience

Mikasa Omakase pop-up at Larakin wine bar offers a relaxed, intimate omakase dinner twice a week.

Published on Feb. 28, 2026

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The Mikasa Omakase pop-up transforms the Larakin wine bar in Midtown Atlanta into an intimate, chef-driven omakase experience twice a week. Led by chef Jorom Paler, the 13-course omakase menu features fresh sashimi, nigiri, and inventive Japanese-inspired dishes in a relaxed, convivial atmosphere more akin to dining in a friend's home than a traditional restaurant.

Why it matters

Atlanta's omakase scene has traditionally leaned formal and hushed, but Mikasa Omakase offers a refreshing counterpoint - a more casual, intimate experience that highlights the passion and expertise of the chef. The pop-up format also allows Paler to be creative and nimble, sourcing the freshest seasonal ingredients and offering unique dishes not found at typical sushi restaurants.

The details

The 13-course omakase menu ($135) showcases Paler's skill with fresh sashimi and nigiri, including a standout dish of cherry salmon topped with crispy fried leeks. The menu also features inventive Japanese-inspired plates like a Thai-leaning salad with seared tuna. Paler blends two different rice varieties for his nigiri, a rarity for a small-scale operation. The fish is flown in from Japan daily, ensuring maximum freshness.

  • Mikasa Omakase operates on Sundays and Mondays at Larakin wine bar.
  • Seatings are typically offered at 6 p.m. and 8 p.m.

The players

Jorom Paler

The chef and owner of the Mikasa Omakase pop-up, known for his infectious enthusiasm and expertise in rare fish and Japanese cuisine.

Ralph Dizon

The front-of-house manager for Mikasa Omakase, who helps create the relaxed, convivial atmosphere of the pop-up.

Larakin

The Midtown Atlanta wine bar that hosts the Mikasa Omakase pop-up twice a week, providing an intimate, chef-driven dining experience.

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What they’re saying

“Sitting at the speckled green bar at Larakin, chef Jorom Paler drops a hulking slab of tuna onto the counter and grins. He points to the ombre marbling of fat like he's introducing a friend.”

— Henna Bakshi (Eater Atlanta)

“Atlanta's omakase boom has leaned formal and hushed; Mikasa is the opposite. Paler blends two different rice varieties (koshihikari and yumegokochi) for his nigiri courses — a rarity in small-operation sushi.”

— Henna Bakshi (Eater Atlanta)

What’s next

Diners can follow Paler's Instagram account to stay up-to-date on upcoming Mikasa Omakase pop-up dates and locations, as the experience is only offered a few times per week.

The takeaway

Mikasa Omakase offers a refreshing take on the traditional omakase experience, blending chef Jorom Paler's passion for rare fish and Japanese cuisine with a relaxed, intimate setting that feels more like dining in a friend's home than a formal restaurant. The pop-up format allows for creativity and flexibility, making it a must-try for sushi and omakase enthusiasts in Atlanta.