Bar Otaku
Sarah Gavigan has been Nashville’s Ramen guru for over three years now. She opened Otaku Ramen at the tail end of 2015, capitalizing on the natural bounty of Tennessee that applied so richly to Japanese cuisine. Bar Otaku is Sarah’s latest gift to The Gulch, opening mere months ago in the space formerly occupied by Little Octopus.
It’s a captivating establishment that reeks with intention; the décor, the food, the drinks, the attitude and happy hour each meticulously crafted and distinctly delightful. The vibe is happy, touting a carefree-ness reminiscent of a summer day from your childhood. The food- playful, delicious, and perfectly balanced on the line between authentic and new.
I ate my way (with joy) through most of the menu. Unique dishes like okonomiyaki, a lavish cabbage pancake topped with mayo and bonito flakes, and taco rice, a dish out of Okinawa made to give American Servicemen a taste of home with the added southern flair of pimento cheese, are available straight through ‘til close every night (night owls- take note). Though there were two dishes that were heads and shoulders above the rest: the tonkatsu, a perfectly crispy pork cutlet finished in large flake salt served with cabbage, lemon, and a duo of mayo and bulldog sauce that, once dipped in each, will make you do one of those moves where you tip your head back and roll your eyes behind your lids in sheer bliss as you chew. And the chicken meatball, served alongside soy sauce with an egg yolk floating in it. Don’t be shy- stab your chopstick into that sucker and swirl it around (wee!) it’s about to change your life. Egg yolk soy is what I’ve been missing all this time and it will dance in my dreams until I can have it again.
Now let’s talk drinks. I have two words for you to memorize before the summer weather really hits: Kanto Mule. This surprising twist on a traditional mule utilizes yuzu (a Japanese citrus fruit) instead of lime juice and sweet potato shochu (a Japanese distillate typically made from rice, barley, sweet potatoes, or brown sugar that is weaker than whiskey but stronger than wine or sake). The result is a crisp, crazy unique flavor in an overwhelmingly refreshing beverage that has you grabbing your copper cup for gulp after gulp. Once their adorably charming patio opens directly along 12 South, I’ll be there for more than one round. You should be too.
