Chef Dung "Junior" Vo — born in Nha Trang, Vietnam, trained through Indigo Road Hospitality at O-Ku Atlanta and Charleston, and in 2025 the youngest Nashville chef named a James Beard Award semifinalist — runs this 14-seat omakase counter beside its sister restaurant Noko in the Shops at Porter East. The fish is flown in from Japan, Spain, Scotland, Alaska and beyond; the 14-course nigiri-and-hand-roll progression runs about 90 minutes and lands at $75, a notably gentle figure for the form, with toro hand roll and A5 wagyu among the run. The room is a wabi-sabi jewel box of handmade tile and locally sourced wood, with the state's smallest cocktail bar — four seats — next door. Reservations drop daily at midnight and remain among the country's hardest to secure.