INFO


Hours

Lunch

Tuesday - Friday > 11a - 2p

Dinner

Tuesday - Friday > 5p - 10p

Weekend

Saturday > 12p - 10p
Sunday >
12p - 10p
 
 

Location

1104 Division Street, Nashville, TN 37203
615-942-8281

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About


CHEF & FOUNDER SARAH GAVIGAN

In the summer of 2012, Sarah Gavigan returned to her native Tennessee after almost 20 years in Los Angeles and found that Nashville was a ramenless.

Gavigan lasted two ramen-less years before she decided to dedicate herself to learning the craft of making traditional ramen. While helping chef Tyler Brown (formerly of Capital Grill) in the Glen Leven Garden one day, she discovered that the Japanese aromatic Shiso, grew wild in Middle Tennessee.  

Surprised, she dug deeper and found that  Nashville sits on almost the exact same latitude as Tokyo. Many of the same vegetables and flavors were similar. Middle Tennessee is renowned for it's prized country ham, and heritage pigs meant there were hundreds of local farms able to provide bones, which are necessary to make succulent TN Tonkotsu (pork bone) ramen broth. It all made perfect sense. 

After testing recipes with friends, she started doing pop-ups all over town with great success. Finally, in 2014 Gavigan and her husband Brad opened POP Nashville, which housed Otaku South until May 2015 when construction began on OTAKU RAMEN. In December of 2015 OTAKU RAMEN opened in the Gulch neighborhood of Nashville

Gavigan's menu for the shop is focused on ramen made using traditional techniques taught to her by mentor and Chef, Shigetoshi Nakamura, using the styles of ramen she loves. 

The namesake cookbook RAMEN OTAKU is currently being authored by Chef Gavigan and will be released by Penguin Random House in the FALL of 2018.

NEWS


Press


FAQ


DO YOU TAKE RESERVATIONS?

No. Walk-ups only and small groups preferred. We are a small shop, seating patrons at every seat, and making wait times shorter in the long run. ONLY COMPLETE PARTIES WILL BE SEATED. Sometimes that means a table for two is available before a table for three, even though both parties came in the door at the same time.

HOW IS THIS DIFFERENT FROM THE STUFF I ATE IN COLLEGE? 

We make ramen using traditional japanese techniques and regional ingredients. We start with bone broth; simply water and bones that we slowly cook it until every ounce of goodness has melted into the broth, giving it a rich, viscous, hearty flavor and texture. Our noodles are custom made by a third generation family-owned company called Sun Noodle that have been our partners since day one (they actually shipped Otaku South 100 free noodles for her very first pop-up). Each style of broth is paired with a special shape of noodle that is designed to taste perfect with it (the same way you’d want to serve linguine, not orzo, with a cream sauce). Ramen noodles are wheat based and made with “kansui” (think baking powder) which makes them alkaline and gives them the strength to hold up in the rich broth. So this is a long winded way to this answer; this will be a whole new experience then instant ramen.

WHY DO I NEED TO SLURP AND EAT QUICKLY?

It may takes days to make your bowl, but it should only take minutes to eat it. Our kitchen staff works hard to ensure your bowl reaches the table when the ramen is at its peak. The broth should be piping hot and the noodles should be a little bit al dente because they continue cooking as you eat. You have about a ten minute window to slurp down your ramen while this balance of flavor, temperature and texture exists. Slurping is efficient, a compliment to the chef, and coats your lips in the rich broth in such a wonderful way. We suggest you taste your broth first- if you need more seasoning, just ask! 

DO YOU HAVE TAKEOUT & DELIVERY?
YES!

Takeout is now available by pick up only (no call in's) and only upon availability. Our dining guests come first. Delivery is handled by POSTMATES and can be ordered online. Delivery exclusively based on availability. 

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