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Mujō Atlanta Reviews from The Last Year
This is what you get from Mujo in return for sending a
This is what you get from Mujo in return for sending a single, honest email in private instead of leaving a negative review for the world to see, out of the respect and appreciation I had for my experience at Cooks & Soldiers. I didn't even ask for a refund and my wife choked on a fishbone, for context. He said he couldn't trust a "frog" in a well with no view of the ocean, in Japanese (in case you couldn't read it, because I could), which is a common expression used in Japan to call someone "uncultured." Fred Castellucci, owner of Mujo, Cooks & Soldiers, Sugo, Iberian Pig, and Double Zero was CC'd on this email. Well, if you can't trust my opinion, then you certainly can't have my money. Although, I'm not so sure what was so uncultured about me. Was it because I walked in with an African American wife? Is that why you disrespected us so egregiously? I think the Kentucky in their sushi chef is starting to show. I don't know who they had to grease to get that star, but I no longer trust Michelin and won't buy their premium tires for my car as I am completely astonished by their lack of standards and integrity. Yokohamas and Perrellis are kinda cooler anyway. By the way, within an hour of sending my email, I was looked up on a Linked-In profile that I made and never even used once, years ago, and never received notifications from until the day I sent my email. Creepy. I will never eat at another Castellucci Hospitality Group owned establishment, again. Which is a travesty because Cooks & Soldiers was actually a really nice, unique for Atlanta experience, and I frequent that area so much with my wife and friends due to Westside Provisions District, but I will not allow myself to be disrespected like this again. I would have been fine with an apology. Correction, I'm irrelevant, if you merely would have ate your well deserved humble pie and apologized for what happened to my wife, on Valentine's Day, I would have been happy. But instead you provided us with terrible food, terrible atmosphere, and an overall terrible experience, and then proceeded to disrespect me for not being happy about it. You have no honor and you belong in Atlanta. -でーん
Wish I could rate the food, but I didn't get to enjoy.
I had tried to get reservations here for months and finally snagged a coveted spot that would serve as our anniversary dinner (anniversary was the week prior). We flew into ATL earlier in the day, checked into our hotel, then I came down with an eye issue (turned out to be an adverse reaction to prescription eye drops) a few hours before our reservation. (The issue ultimately swelled my eyes shut & required overnight medical care). My wife called, told the restaurant the situation, and they asked if they needed to cancel both reservations. She said she would still be coming and went on to the restaurant. No mention of still charging me was ever made on the phone. Her meal was very good, if not worth (per her) the hype this place gets. After the meal, she was presented with a bill for her omakase/drinks/apps, plus the full charge for my missed meal. I own a business, as well, so I understand cancellation policies. However, I take individual situations into consideration, as any business should. I certainly didn't book $1000 in airfare, a $400 hotel room, and note that it was our anniversary on Resy as some sort of plot to screw this place out of money. The management here is greedy & inflexible and are simply poor business people. Any desire I had to ever some back vanished in a second, so I'll have to live without Mujo, or any of the group's other places such as C & S. May the owners here one day have a painful medical emergency compounded by getting screwed over while you're down.
This was such a great experience.
The ambiance is very chic and you sat around the chefs in bar style seating where you get to see them work their magic. The food was amazing and worth the price. Great for special occasions.
One of my favorite omakase experiences in Atlanta.
From the moment you walk in, every single staff treats you like royalty. They sand down the counters after each group of guests. The omakase chefs are such a vibe and great conversationalist. Each dish was an elevated experience of ingredients/foods I've had. For example, the steamed eggs with scallops are a common comfort food in many asian countries. However, its usually made with dried scallops and the egg was put through a strainer to have a perfectly smooth flan like texture in Mujo's version. All the cuts of fish were extremely fresh and eat bite was the perfect size. I've never had nigiri sliced so smoothly! The starter amuse was a smoked salmon (literally you eat a puff of smoke) in a thin pastry crisp. Such unique textures! We opt to add on wagyu and caviar- both were exquisite and i was very full at the end of my meal!
This place definitely has the "cool" factor going for them.
You enter through a large door with very little markings on it. There are about 10-12 seats to the entire restaurant. The waiters literally stand behind you and wait on you throughout the experience. I would definitely call this tasting menu an experience that you will likely not forget. The food was amazing and mentioned to my wife that this one will make the Michelin star list. And recently it was recognized as such.
The tale of Mujo is the tale of change.
Atlanta, a city known for comforting southern food, never competed or wanted to compete for that matter in fine dining space with the rest of the world. Yet, things are evolving. Mujo, is ran by chef Trent Harris who trained at world renowned Ginza Onodera in Tokyo and New York. The restaurant is the most exquisite entry to dining space by Castelucci group that also owns Iberian Pig, Cooks and Soldiers and Double Zero. And one must say, the execution is beautiful. Our waiters Kiki and Alex were unbelievably attentive and highly knowledgeable, arguably making this experience whole. Even some of the more challenging sake inquiries were addressed with ease by Kiki. Alex anticipated every detail of service, from chairs when people got up to folding napkins. He even wiped the sushi stone in between courses. It was a pleasure to converse with him also. The service front of Mujo is comparable to 2 and 3 Michelin starred restaurants in major metropolitan areas. Only tweak that could be recommended is figuring out a way to do menu introductions and course descriptions facing the guests and looking at them instead of standing behind them, which felt slightly uncomfortable for the duration that it lasts. On one hand you want to look the person in the eyes who is going out of their way to tell you about every line item on the menu, on the other doing so requires doing some sort of a 180 turn of the back for a rather long time. The meal started off with a whitefish foam crisp, continued to a few vegetable focused dishes like Japanese Squash with curry and Egg custard with fried mushrooms. As with any dining experience of this caliber, it would not be expected that guests would love every dish and such was the case here, with some mixed reactions. The rest was nigiri courses edomae style. The fish here is pre-cut at the start of the dinner instead of being sliced individually for each course. The fish selection is unique and interesting. While there are a few more common fish served like fatty tuna and golden eye snapper, many were more surprising choices like Kohada, Aji and Pike mackerel. Hokkaido Uni is spectacular also. The main improvement areas are in the space of balances. The fish profile and taste was heavily obscured by the rice which was quite substantial in its rice vinegar percentage, thus overshadowing the beautiful cuts. The cuts also seemed a bit on the thinner side for the rice, thus creating a constant desire to actually taste the fish, yet making it very difficult to do so. Without a doubt, preparations were still very tasty, yet for a restaurant of this caliber, a few details must still be pointed out. One of the unexpected highlights was the house made pickled ginger, which was incredibly tasty and could be enjoyed without anything else. Presentation across the board was extremely solid, with a certain level of creativity and edomae tradition. Gorgeous plates, Reidel glassesware and gold accented spoons. The only presentation item that was disappointing was miso soup, served in a thin plastic cup that was neither pleasant to hold nor considerate health wise to pour a hot liquid into thin plastic that almost certainly releases toxins. While picking apart a few details may be overbearing, the team here did a remarkable job putting together a show in the form of a dinner. Mujo could not be a more welcome addition to the city and can only continue to build its reputation from this point.
This isn't close to being a 1 star (or any star) experience
This isn't close to being a 1 star (or any star) experience The sushi/omakase is average at best for this price point I got an "supplement" that was perch and it was close to $30 for a single piece. The price point is way too high for what they serve The service, especially the sommelier, is overly fussy and, I found frankly pushy. With alcohol, the "supplement(s)," and gratuity, the meal was around $450 or 500. Just not worth it on any measure. Nothing was memorable. Don't confuse expensive with exquisite.
Mujo is overhyped.
That is to say, it's perfect for Atlanta - form over substance. As many have noted, the chefs have no personality. Explicit Rap music is blaring. If there is a rowdy group at the table (which was the case for us) the ambience is spoiled. Sushi has WAY to much wasabi. Waste of (a lot) money and not coming back.
Great omakase experience where the whole team is attentive
Great omakase experience where the whole team is attentive to all the details of your experience! Look forward to coming here again and checking out their beverage pairing.
What can one say about Mujo that hasn't already been said?
What can one say about Mujo that hasn't already been said? My wife and I attended an omakase there last Saturday evening and from the moment we walked in being greeted by the maitre d' Katy Reese until we left a couple of hours later, we were in a state of pure bliss. The restaurant itself is beautiful inside while feeling incredibly intimate. We were able to sit right in front of the sushi chef who engaged with us throughout the entire process, educating us on the quality of the fish, where they ship it from, the difference in quality of the Uni, information on different fish that we hadn't experienced before. The staff were there every step of the way to make sure we were happy and not in need of anything. The quality of the fish and beef was unlike anything we've had and that is saying a lot as we have eaten at top locations in Los Angeles, Seattle, San Francisco and throughout Atlanta, but Mujo was the best. You just taste the difference. There are supplemental items that are offered in addition to the set menu for Omakase. We ordered two Otoro hand rolls and the A5 dish from Hokkaido. We've had A5 from restaurants like Chops, have prepared it ourselves from areas like Kagoshima and Olive Wagyu but this was different. The dish itself was crafted in such a pleasing way by having the beef sit on rendered beef jus, with a side of daikon (not sure how it was prepared). Our favorite sushi was the Blue Nose (Medai), Golden Eye Snapper (Kinmedai), and Spanish Mackerel (Sawara). The Uni they provided literally converted us from being Meh on Uni (We've had Santa Barbara Uni and other types) to OMG this is incredible (Their Hokkaido Uni is top notch). And the Atsuyaki Tamago was like eating the softest most wonderful egg pound cake pillow ever. Basically, they provided an experience the likes of which we'll never forget and that has lit an obsession for both of us when it comes to Omakase.
Atlanta's Best Restaurants that are most frequently booked by customers of Mujō Atlanta
Where do the Reservations on AppointmentTrader come from?
By 🥷🏻 @ColorfulRod45, 07/13/2021 6:55 pm
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Are you affiliated with restaurants / or any of the other venues which are listed?
12 Answers
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Answer from 🦩 @FluffyStar64 (07/13/2021 9:05 pm)
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Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
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Answer from 👻 @DemureKettle15 (05/04/2022 10:51 am)
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Can come from a lot of places, people who don't want to get charged their cancellation fee or people who just have them and cant go.
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Answer from 👻 @AffectionateRegret15 (11/15/2022 12:56 am)
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I mean.... it is web scrapers. Is this a serious question?
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Answer from 👻 @ColloquialPosition80 (06/03/2022 2:39 pm)
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alot are work dinners that are cancelled
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Answer from 🤠 @DeliberateScale19 (11/20/2022 8:59 am)
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Users who have reservations they can no longer use
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Answer from 👹 @GuiltlessNose33 (12/06/2022 7:05 pm)
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Some people have connections, some can't make their own reservations and are giving it up, others...
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Answer from 👻 @ConnectedExistence32 (01/14/2023 12:18 pm)
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Ppl waiting in line at the DMV…
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Answer from 👻 @NaughtyBread30 (05/12/2023 7:14 pm)
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almost all restaurants aren't affiliated with AT and I'm guessing it's mostly people wanting to not pay cancellation fees.
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Answer from 👻 @GoldenAmusement60 (05/21/2023 11:33 am)
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Reservation Storks
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Answer from 🐧 @AwakeDecision53 (12/11/2022 10:40 am)
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They are from people who made the reservation and can/do not want to attend.
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Answer from 🥩 @DecadentRoof69 (01/30/2023 4:45 pm)
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Unusable reservations, bots, users sourcing their own, etc.
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