Accolades

  • Best New Chefs
    Food & Wine
  • Six Favorite Izakayas in North America
    Bon Appétit
  • Chef of the Year
    Eater Atlanta
  • ChefsFeed Winner
    One of the Best Things to Eat in ATL

My Restaurants

Where I Eat

From My Menu

Chef Todd Richards reviews Kakuni bun at Miso Izakaya
$$ | Japanese
Old Fourth Ward
1 Review
"This pork belly bun at Miso is served on a hot, steaming bun with hot mustard and pickled vegetables. The pickled vegetables give you just enough acid to cut through the fat on the belly. They usually sell out every night, so get there early."
Chef Aaron Russell reviews Shoyu tamago at Miso Izakaya
$$ | Japanese
Old Fourth Ward
2 Reviews
"Traditionally, this is a hard-boiled egg that is peeled then cooked in soy sauce, giving the outside of the egg white a rich brown color. Guy Wong’s is so perfectly timed; the outside has a rich soy flavor, but when broken, the yolk spills out over the rice cake underneath. Elevating this seemingly simple dish even more is the sticky sushi rice, which is formed and then seared in a hot pan, giving it a wonderful crispy shell like a Japanese version of soccarat."
Chef Todd Ginsberg reviews Salt & pepper quail at Miso Izakaya
$$ | Japanese
Old Fourth Ward
1 Review
"An upside to being in the restaurant business is that no one is on the road when I go to work and when I leave work—no traffic. One of the downsides is that most good restaurants are closed when I get off. Well not this one, and I am 100% grateful for that. I pull up a chair at the bar around 10:30 p.m. and order some crispy, juicy, perfectly seasoned quail parts and a Hitachino ginger beer, and my outlook for the rest of the month got brighter for $16. It's cheap therapy."
Chef Cynthia Wong reviews Pork kimchi rice at Miso Izakaya
$$ | Japanese
Old Fourth Ward
1 Review
"I have eaten just about everything on the menu at chef Guy Wong's lively izakaya, which is one of my favorite spots in town, and it's safe to say I love everything they offer. But whenever I don't get this savory, spicy bowl of rice fried with pork, kimchi, and a fried egg, I always wind up wishing I had."