With Nashville SC hosting Inter Miami CF in the CONCACAF Champions Cup and the SEC Men’s Basketball Tournament drawing arena crowds next week, Music City braces for spectacle. Behind two inconspicuous doors at Kase x Noko, a four-seat bar moves at a different tempo. Tucked into the basement of the most beloved and highest-rated omakase restaurant in Nashville sits the smallest bar in Tennessee.
What the bar lacks in size it makes up for in confidence. Connecting a 14-seat omakase counter to a space barely wider than a corridor is a shared sensibility: carefully considered drinks, thoughtful bites, restrained design, and a playlist that sets the tone without overwhelming the room.
“In Japan, some of the most special cocktail bars and sushi counters are small and deeply personal. There’s a charm in that intimacy. You feel taken care of in a very specific way,” said Jon Murray, co-founder of Kase x Noko.
It comes as no surprise that Kase x Noko is one of the hardest reservations to snag in Music City. Having snagged a place on Time Out’s list of the Top 10 Sushi Restaurants in America, the omakase offers 14 courses of handrolls, nigiri while the the bar offers a curated selection of Japanese whiskies, hard-to-find sake, and Asian-inspired cocktails. “If we were going to honor the tradition, we felt the scale mattered,” Murray said.
The word omakase translates to “I leave it up to you” and the intimacy inherent in a small operation allows for not only a focused food menu but a beverage program that reflects the same values and with a uniquely Nashville slant. For executive chef and co-founder, opening Kase x Noko was Dung “Junior” Vo’s childhood dream. He discovered the precision of sushi as a 12-year-old after moving to America. This attention to detail has made reservations at the bar just as coveted.
The interior houses a mix of handmade ceramics, vintage photographs and a modern wabi sabi vibe designed by the Restaurant Studio. The daily ambiance, however, is thanks to a nightly playlist curated by managing partner and beverage manager Wilson Brannock who sets the tone with a mix of R&B, pop and hip-hop. The point is to create a bar and dining experience that both honor the traditions of omakase while still being their own separate and unique entities.
“Music allows people to unplug and forget about the outside world. Whether you’re an omakase fanatic or you’ve never experienced one before, we wanted it to feel approachable and enjoyable,” said Murray, adding, “it had to resonate with Nashville while still respecting where the cuisine comes from.”
When the food is sourced directly from Japan, Spain and other trusted purveyors the cocktail menu had to be just as expressive. “The beverage program mirrors the food,” explained Brannock. “It’s thoughtful and restrained. We looked to the small cocktail bars of Japan for inspiration. Our cocktails and sake selections are designed to support the omakase menu, not compete with it. It’s about balance.”
Multi-sensory creations like the low-ABV Princess Ichigo, made with nigori, shochu, crème de fraise, lemon, agave, and cherry blossom, are joined by the gin-based Kyoto Garden, made with Fords, Lillet Blanc, shiso, umeshu, cucumber, and aloe. Meanwhile, the no-ABV Panda, Panda, Panda is a mix of pandan, matcha, coconut cream, and lime.
“Nothing is there just to impress,” said Vo. “It’s about balance, temperature, rice, and timing. The smallest details matter.”
All images courtesy of Kase x Noko
