Located on the ground floor of the new Terminus building, MF Buckhead is a visual knockout: a high-energy Japanese eatery, bar, lounge and mezzanine featuring private dining. From the moment you drop your car with the valet and are ushered into the contemporary 8,000-square foot space, you will be transported into a sophisticated interior designed by Alex. Every detail- from the dramatic Italian hardwood floors to the polished black walnut countertops, from obi, traditional Japanese fabric accents, to the stunning lighting, frosted glass touches, traditional Japanese imported porcelain and earthenware that reflects the streamlined beauty and harmony of Japanese heritage.

The food is equally exciting and unlike anything Atlanta has seen before. Chef Kinjo will have 12 to 14 chefs at the 24-seat counter-the Southeast's largest assemblage of talent. With an emphasis on fresh, seasonal seafood flown in from the Tsukiji Market in Tokyo, all menu items will be served either raw or simply grilled, never fried. Not only is the food delicious, but it is healthy-no cooking oils are used in the preparation, allowing the flavors of the top-notch ingredients to shine.

In addition to importing Atlanta's first and only high-quality Japanese Robata grills, the chefs will use Binchotan, specially oak wood charcoal, that is also imported directly from Japan to seal in the flavor of seafood and gourmet meats such as Kobe beef, duck, quail and chicken, along with a variety of Japanese seafood and vegetables. As entrees cook over a high-flame, low-smoke grill, the chefs will use traditional washi paper fans to gently control the temperature. The restaurant will prepare a limited number of nightly special maki, or rolls. Everything will be served al la carte, to encourage sharing. A sake sommelier will help diners discover Japan's time-honored spirit, along with shochu, that will be served in mixed drinks. Wait service will be attentive, assured and gracious.