Craft Izakaya

Headed by executive chef Jey Oh, Craft Izakaya will focus on food with elevated sushi offerings and developed presentations. Chef Oh is joined by bar manager Nate Shuman, to help make Craft Izakaya a destination in the historic Krog Street area for fine Japanese dining.

Member Benefits from Chef Jey Oh

Please make reservations. Craft can not ensure the availability of the ingredients for your exceptional experience, without proper notice of your dining plans.
Chef's Table
Omakase is a Japanese phrase that means "I'll leave it to you" (from Japanese "to entrust" (任せる makaseru)) The expression is used at sushi restaurants to leave the selection to the chef. At Craft Izakaya you are putting an amazing dining experience in the Skilled hands of Chef Oh, who is sure to dazzle, and delight you with the highest quality product, precision, palette, and preparation for your Chef's Table (Omakase) experience. The multi course dinner will not include alcohol, however, Craft Izakaya has some of the best bar talent in Atlanta and urges you to explore their cocktail and sake list! Priced $75 per person.

Jey Oh

My name is Jey Oh and my career as a sushi chef started in the San Francisco bay area more than 10 years ago.
Seven years ago, I took over sushi huku from an elderly japanese man named fukuya san. Over the years, I have developed my skills through hard work and training. Sushi Huku's business is now doing very well and I am ready to open Craft Izakaya because that is my passion. To serve high-end sushi along with Japanese bar food and a crafty drink menu had been my dream since i started making sushi. After 10 years of learning and practicing, I want to provide the local neighborhood and out of state visitors with an Izakaya that will make them want to come back everyday.

Welcome to Craft Izakaya in the Krog Street Market

Craft Izakaya is as much about the amazing Japanese cuisine, amazing craft cocktails, and Izakaya Menu as it is about the seasoned and talented staff. Craft Izakay will focus on food with elevated sushi offerings and developed presentations. Chef Oh is joined by bar manager Nate Shuman, to help make Craft Izakaya a destination in the historic Krog Street area for fine Japanese dining.


Richard Tang - moved to Atlanta 14 years ago and quickly became a fixture in the Atlanta bar scene. With over 20 years in the food and beverage industry, Richard Tang has worked at Multiple concepts, ranging from The 4 seasons Hotel and The Ritz Carlton Lodge to B.E.D., Straits, and Chicken and the Egg. Now as the General Manager/Operations Partner of Craft Izakaya, his years of experience in edgy and flourishing cocktail and culinary concepts is put toward bringing Inman Park and Krog St. Market a new craft-treasure.
Nate Shuman - is a Kennesaw native who spent several years working in graphic design and digital media production for many notable Atlanta faces in the entertainment and fashion industry. While working part time as a server at P’cheen, now closed but well loved and missed by Inman Park and 4th Ward communities, he was given the opportunity to get behind the bar as has never looked back.
During his time at P’cheen they were voted “Best Neighborhood Bar” by Creative Loafing while Nate learned the basics of the craft along with the skills needed to deal with high volume situations. Nate’s next move was to join to opening bar staff of 4th & Swift. There he was exposed to a wider array of craft spirits and more boutique offerings as the cocktail renaissance started to build steam here in Atlanta. Two years later saw Nate sharing time with 4th & Swift and the newly opening Sound Table where he worked along with notable cocktail bar veterans Paul Calvert and Navarro Carr. After opening Sound Table he was transferred over to sister restaurant Top Flr where he remained for the next 2.5 years making major contributions to the beverage program there and being featured in several local and national publications.
While at Top Flr Nate’s skills were noticed by the management team at The Livingston at The Georgian Terrace Hotel. The hotel hired Nate to breathe some fresh life into their cocktail repertoire. His cocktail updates and general bar presence were rewarded with chance to work closely with executive Chef Zeb Stevenson on creating the cocktail program at the new concept P&P opened to great success and began winning awards, along with Nate, almost immediately: Creative loafing Best Cocktail, Top 10 hotel bars in the country in USA Today, 3 Best Bartender nominations, Best Fernet Cocktail, among others.

In addition to P&P Nate has presented classes at the Atlanta Food and Wine Festival, been featured at Tales of the Cocktail, and run an acclaimed series of spirit education classes for Scout Mob. He also has a number of bars that he consults for and does staff training such as; The Edgewood Speakeasy, Villains Wicked Heros, and Colbeh Persian Kitchen.

Jey Oh

My name is Jey Oh and my career as a sushi chef started in the San Francisco bay area more than 10 years ago.
Seven years ago, I took over sushi huku from an elderly japanese man named fukuya san. Over the years, I have developed my skills through hard work and training. Sushi Huku's business is now doing very well and I am ready to open Craft Izakaya because that is my passion. To serve high-end sushi along with Japanese bar food and a crafty drink menu had been my dream since i started making sushi. After 10 years of learning and practicing, I want to provide the local neighborhood and out of state visitors with an Izakaya that will make them want to come back everyday.

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