Jordan Trent Harris is a Michelin Man.
As executive sous chef at Sushi Ginza Onodera in Tokyo and New York, working alongside legendary master sushi chef Masaki Saito, he was a key part of the team that earned two Michelin stars. He also got a star as the chef de cuisine for New York’s acclaimed Aldea, the venerable Portuguese restaurant that closed at the beginning of the pandemic.
Born in Kentucky, which is a long way physically and psychically from Tokyo where he learned the magic arts of sushi and Japanese cuisine, Jordan has come full circle from his Southern upbringing to wind up back in the South. He will be the executive chef at Mujō, an upscale traditional Japanese restaurant in Atlanta, which opens this fall. Mujō means “impermanence” in Japanese and is a core tenet in Buddhist thinking, that whereas life appears to be a continuous flow, in