Philosophy
Momo モモ, The Peach
Momo is Japanese for “peach.” We make Japanese food in the Peach State, and that’s no coincidence to us.
Our roots are in Japanese cuisine. Our home is Georgia. So we keep refining our craft—honoring the tradition and care of Japanese cooking while creating flavors that feel right to the neighbors we serve. This is our way of sharing not just sushi, but the heart behind it.
Okibi おきび, The Charcoal Fire
Okibi is Japanese for “glowing charcoal.” It doesn’t flare up. It doesn’t go out. It simply gives steady warmth—and that’s the kind of presence we want to be.
Every meeting has a beginning, and someday, an end. When that day comes and Sushi Momo is no longer here, we hope you’ll look back on this place and feel warmth. That is our one wish.
Our Chef
For too many people, sushi is a special-occasion food—something reserved for celebrations, approached with hesitation.
Chef Jacob believes it shouldn’t be.
From San Diego to Georgia, he has carried one conviction: Japanese food belongs in everyday life. Not as a luxury you save up for, but as a rhythm you live with—a weeknight dinner, a familiar counter, a meal that asks nothing of you but to enjoy it.
That’s why he cooks the way he does. Every detail—balance, texture, temperature, timing—is refined not to impress you, but to put you at ease.
Because his goal was never just to serve great sushi.
It’s to make Japanese cuisine part of how you live.