From Nashville-based Noko Hospitality, the team behind Noko and Kase x Noko, two of the city’s most in-demand restaurants, Noko Yaki introduces a different kind of steakhouse to the South. Led by James Beard semifinalist chef Dung “Junior” Vo, the restaurant is a high-energy, Asian-inspired steakhouse, with a menu built around premium cuts and an experience shaped by Japanese yakiniku and the shared spirit of Korean BBQ.
The carefully curated steak selection includes domestic, Australian, and Japanese offerings, including authentic Kobe beef from Kobe, Japan.
Noko Yaki holds the honor of being the only restaurant in Tennessee officially certified and registered by the Kobe Beef Marketing and Distribution Association, joining a small group of American establishments granted that recognition.
Set in the former Tin Angel space on Nashville’s west side, Noko Yaki brings new life to a nearly 100-year-old building long beloved by local diners, with original archways, brickwork, and other historic details woven into the design.
