J. Trent Harris

Mujō (無常) means 'impermanence' in Japanese — a Buddhist concept central to Japanese aesthetics. Harris's menu changes entirely with each season's fish, reflecting mujō's core idea: nothing stays the same. The counter-format experience, in Atlanta's warehouse district, brings the contemplative intimacy of a Tokyo omakase to the American South.

J. Trent Harris is the Executive Chef and Partner at Mujō in Atlanta's West Midtown, a modern Edomae-style omakase restaurant that earned its Michelin star in 2023. His approach applies the principles of traditional Edomae sushi to American fish and Japanese imports, creating one of Atlanta's most distinctive dining experiences.

USA — trained in Japanese omakase and Edomae sushi technique; developed modern Edomae approach in Atlanta

Career

• Sushi chef at Japanese omakase restaurants in USA, USA (2010s)
• Executive Chef / Partner at Mujō, West Midtown, Atlanta (2020–present)

Mentored by Japanese Edomae sushi tradition.