Omakase is having a moment in Nashville, and much of that has to do with the nature of the experience — the small spaces provide intimacy and luxury that can be hard to find in larger, and louder, restaurants.
One of the latest arrivals is Sushi by Boū inside the Dream Nashville hotel downtown. The interior of each Sushi by Boū reflects its surroundings and its community — and the Nashville location is no exception.
“Omakase is all about trust, focus and surprise, and our space reflects that,” says Erika London, CEO of simplevenue, the parent company of Sushi by Boū.
“The moment you sit down at the sushi bar, everything else fades out. It’s luxe, it’s sexy, it’s intimate. The lighting’s low, the seats are plush, and the chefs are right there serving you piece by piece. It’s not just dinner. Think of it as edible theater.”
The restaurant’s design draws inspiration from the venue’s art deco surroundings, blending black and
gold accents, velvet bar stools, and rich emerald and sunset hues to evoke the glamour of the Roaring Twenties.
“We love a little drama,” London says. “The velvets, golds, dark wood and layered lighting are all very intentional. It feels elevated without being stuffy, like stepping into a Tokyo lounge with a Nashville edge. It’s lush, confident and built to make a lasting impression.”
The space features two distinct bar areas, a cocktail lounge in front separated by a velvet curtain, which,
when pulled back, presents a 14-seat sushi counter where guests can witness the artistry of omakase chefs.
“The spaces are designed to be two acts of the same story,” London says. “The cocktail bar sets the tone: moody, indulgent, with jewel-toned velvets and sculptural lighting that signal something special is about to unfold. As guests transition to the sushi bar, the palette and materials remain cohesive, but the energy narrows in focus. The sushi bar sets the stage for you to be immersed in a show led by our chefs. Together, the two spaces create a seamless progression from anticipation to experience.”
London says response has been overwhelmingly positive since the restaurant opened in March 2025.
“Nashville didn’t just welcome us, it embraced us,” she says. “Guests are immediately struck by how different the space feels from anything else in the city, which is exactly what we hoped for. Locals have embraced us not just as a sushi destination, but as a place to celebrate, to impress or to escape for a little while. That’s been really rewarding.”
London says every time you come in you will notice something new — the way the light hits the bar, or how the placemats match the gold accents throughout the restaurant.
“It’s designed to unfold slowly, much like the omakase itself,” she says. “You eat with your eyes first, and the vibe sets the tone. For an experience as curated as omakase, the setting matters just as much as the sushi we’re serving. It’s about framing the meal like a performance — the lighting, the art, the seats, the soundtrack. Every detail works together to pull you in, and that’s entirely intentional.”
