Brush Sushi Celebrates 10 Years with New Menus and Reimagined Space
Brush Sushi, one of Atlanta’s most enduring Japanese concepts, is entering its next chapter. In celebration of its tenth anniversary, Michelin-starred chef Jason Liang and his wife, patisserie chef ChingYao Wang, unveil a reimagined experience, introducing a refreshed menu, evolved design and renewed perspective on the restaurant that has helped shape the city’s dining scene.
Since opening in Decatur in 2016, and now located in Buckhead Village District, Brush Sushi has helped redefine sushi and Japanese dining in Atlanta, offering Edomae-style sushi and a technique-driven approach at a time when the market was still developing. What began as a polished izakaya-style concept has since evolved into a destination for thoughtful, seasonally driven dining rooted in cultural respect - and it’s now entering its newest phase.
“This next era of Brush is about more playful, shareable options,” said chef Jason Liang. “We want the experience to feel relaxed, while maintaining the same care and quality we’ve always had. We’re bringing back binchotan-grilled items like yakitori and adding more Taiwanese American influence - dishes that feel exciting to us, and hopefully to our guests as well.”
At the heart of the relaunch is a new menu that stays true to Brush’s roots while reflecting how diners eat today. Guests will find a mix of raw and composed dishes, binchotan-seared items and dry-aged seafood, all crafted with the precision Liang is known – and been nationally recognized – for.
Signature offerings include Yellowtail Jalapeño with chili ponzu and crisp radishes; Crispy Spicy Tuna Pavé, a potato-based iteration of the ever-popular dish; and Miso Grits Arancini finished with truffle mascarpone and nori purée. From the kitchen, Hay-Smoked Miso Duck Breast with scallion pancake and Miso Black Cod with sweet plum tomato showcase richness balanced with restraint, while larger-format dishes like Umi Masu Clay Pot Rice, served tableside, reflect Brush’s continued emphasis on presentation. From Wang’s pastry expertise comes a new ‘bread’ service: warm croissants accompanied by a curated selection of spreads, including Snow Crab, Ikura and Mentaiko with whipped mascarpone, and Truffle & Mushroom whipped cream with chive and gruyere cheese.
The sushi program remains integral, with an expanded selection of nigiri and sashimi highlighting both Japanese and domestic sourcing. Dry-aging techniques concentrate flavor and refine texture, reflecting Liang’s belief that great sushi is defined not by origin, but by handling, seasonality and intention. Brush continues to offer both a Signature Tasting Menu and Dining Room Omakase, allowing guests to experience a curated progression of flavors that reflect the kitchen’s current perspective.
Complementing Brush’s cuisine is the beverage program, crafted by beverage manager Alexa Adcock. Guests can explore sake through flights like the Grain Flight, which showcases how different rice varieties shape flavor and texture, or the Compass Flight, featuring selections from sparkling to aged Junmai. Whisky enthusiasts can enjoy the Nikka Flight from Japan or the Kavalan Flight from Taiwan, while a thoughtfully curated beer and wine list rounds out the menu.
Cocktails remain whimsical yet precise, with favorites like the Mr. Miyagi, Li-Ly Martini and Across the Universe, alongside new additions such as the Blooming Bokuso-chi, featuring strawberry gin, plum, crème de fleur, umeshu, yuzu, and violette, and the Shishito Margarita, infused with shishito tequila, lime crema, Patrón Citronge jalapeño, and oleo saccharum. Playful luxuries like Uni Shooters and the Caviar & Martini add an extra layer of decadence to the dining experience.
The refreshed interiors mirror that same evolution. Guided by Wang’s creative vision, which spans design, brand identity and overall guest experience, the reimagined space feels more intimate and alive.
“The idea has always been Japanese-French elegance,” said chef ChingYao Wang. “We wanted the space to feel refined and beautiful, but also warm and welcoming. To make the room feel a bit more alive, we added live plants and natural elements while keeping the same sense of simplicity and balance.”
Over the past decade, Liang has influenced the way Atlantans dine, building not just a restaurant, but a space for exploration and a deeper appreciation of Japanese cuisine. Together with Wang, whose influence touches every facet of the brand, the duo has created a concept that continues to evolve alongside the city.
For more information, please visit brushatl.com. Be sure to follow along on the Brush Sushi Instagram and O by Brush Instagram for the latest updates.
Photo credit: ChingYao Wang