"It’s easy to drop $500 at this omakase spot in the Gulch, but it’s worth every benji for a special occasion. You can’t find raw fish of this caliber anywhere else in Nashville. Sushi Bar does exist in other cities, though we haven't loved the Austin location in the past and Miami’s iteration is just alright. The Nashville version works due to the simple preparations of fish and the fact that it’s connected to Golden Sound, a cocktail bar where you’ll start your night with something bubbly. photo credit: Sushi Bar photo credit: Sushi Bar photo credit: Sushi Bar photo credit: Sushi Bar Once you sit down at the 12-seat counter, you’ll get 17 bites like a scallop topped with ruby grapefruit confit and Australian winter truffle, and a tuna tartar hand roll with shiso, basil, and mint. And they're serious about their fish sourcing—most of it comes from the Toyosu Market in Tokyo, along with some salmon from New Zealand and tuna that’s caught off the coast of Spain. It’s so serious that they have fishmongers in Japan on speed dial. Food Rundown photo credit: Danielle Atkins Omakase Sushi Bar offers a 17-course omakase (not including dessert) that changes based on availability and seasonality. You might get a bowl of sweet and plucky wakame that gets refilled throughout the night at no extra cost, but then it’s straight on to 17 singular pieces of fish. Nigiri, sashimi, and handrolls using uni and cuts of tuna, scallop, salmon, mackerel, eel, and more are on the table. You’ll be offered supplements to your meal for an extra cost—things like black truffle, wagyu, and foie gras. They’re pricey and will quickly hike up your bill, so skip them. The fish stands on its own. Drink Pairing Because you’re balling out, you might as well do a drink pairing. There are five options that all cost $95 and above: a five-course wine pairing, a four-course champagne pairing, a five-course sake pairing, a six-course sake pairing, and a three-course Japanese whiskey flight. We particularly enjoyed the champagne pairing. Bubbly and sushi just works, and it never overpowers the fish." - Jackie Gutierrez-Jones
