Noko

Here, Executive Chef Dung “Junior” Vo aims to perfect the balance of new and old techniques in wood fire cooking, putting his Asian-influenced spins on familiar proteins and indigenous vegetables through smoking, searing, and roasting. Classic comfort food dishes undergo an elevated twist with dishes like Wagyu Brisket with a housemade Asian spice rub and Smoked Gochujang Hot Wings, alongside other unique menu items like rotating crudos and tartares, fire-grilled seafood, and a collection of seasonal vegetables. In addition to the high-quality fare, the Noko team utilizes wood fire and Asian traditions in their seasonally inspired beverage menu, which includes options that range from non-alcoholic cocktails with toasted garnishes to Wagyu-fat washed Old Fashioneds made with Japanese whiskies. The space will feature art and design features inspired by an intimate Japanese farmhouse. While paving the path for unique wood-fired cuisine, the Noko team aims to be an agent of change for the hospitality industry in Nashville and beyond through an emphasis on mental health and an extensive employee betterment program featuring four-day work weeks, a yearly travel stipend, access to an online therapist, a paid gym/yoga membership, health insurance, and more.