Mushi Ni

Our story...


Food is essential to one's health.

Five years ago a chef friend who's wife was stricken by cancer called us up to move to the south.  He had a vision to change hospital food and try to educate individuals that food is essential to one's healing.  We wanted patients and their families to see what hospital food should be.  After a few months we moved from New York city to open a cancer hospital and be part of this vision.  In the past five years, we realize that food is essential to one's health.  As chefs we always look for somewhere to eat and try something new.  But we always find ourselves driving forty five minutes to an hour to find a place.  So we decided to bring those restaurants closer and make the food ourselves!!!  This way we could have it locally sourced and the families that visit our towns would have an option where they could avail the cleanest food possible.

Since, we've been everywhere, we decided to put all our experiences and memories into the preverbal pot to create Mushi Ni, a restaurant that combines homestyle asian comfort cuisine with locally grown organic ingredients. We've spent years in big cities cooking in top line restaurants and hotels, cooking fine food, using top line ingredients.  We wanted to create an establishment that doesn't only have delicious and fun food, but also a place that uses the best products while still being affordable.  We aim to focus on woking with local farmers, small business owners and artisans and offer all our combined services to our clientele.  Our goal is for families and individuals to come visit us and enjoy a meal that will contribute to their health and well being, a meal that they will remember and can't wait to have again. 

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Tanya Jimenez

Tanya was born in Manila where she earned her degree in Hotel and Restaurant Management. She moved to the United States in 2006 to attend the Culinary Institute of America in Hyde Park New York. After graduation she worked for Chef Gordon Ramsay's restaurant in New York City for 5 years before moving to the Atlanta area. Presently, she is working at Bacchanalia undergoing her Women in Culinary Leadership Program Grant from the James Beard Foundation under the tutelage of Chef Anne Quatrano of Star Provisions.  Her hobbies include running, drinking wine, and watching 19th century romantic-comedy films. 


Michael Le

Michael was born in Saint Louis Missouri and after graduating culinary school spent his time living all over the United States and Europe honing his culinary skills and learning new techniques. Michael has worked as a consultant for One Hotel in Miami, The Plnt House which is a 100% Raw Vegan restaurant, Palmer's in Peachtree City and Senoia Coffee and Cafe in downtown Senoia.  His hobbies include doing paperwork, drinking black coffee, eating sweets and playing with his two bullies, Tofu and Bacon.

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Come see us

477 Flat Shoals Rd
Atlanta, GA, 30316
United States

Tuesday- Friday 11:30AM to 8:30PM Saturday 11AM-9-PM                      Closed on Sunday and Monday

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