Momotaro, By Boka Restaurant Group, Opens On Friday, June 5 In Nashville’s Wedgewood Houston
The Acclaimed Japanese Restaurant Will Feature An Innovative Hand Roll And Sushi Program, Robata-Grilled Specialties, And Ingredients Sourced From Both Japan And Tennessee
NASHVILLE – JUNE 1, 2026 – Boka Restaurant Group and Chef Gene Kato will officially open Momotaro Nashville on Friday, June 5, bringing the celebrated modern Japanese restaurant to Wedgewood Houston at 519 Houston Street. Since opening in Chicago’s Fulton Market District in 2014, Momotaro has earned national recognition, including a spot on Esquire’s Best New Restaurants list and the Chicago Tribune‘s Top 50 Restaurants. The Nashville location builds on that legacy, pairing signature dishes and hospitality with menu offerings exclusive to Music City, like a dedicated temaki hand roll experience, Nashville Hot Chicken Mapo Tofu, and a dry-aged seafood program.
“For years, we’ve hoped to bring restaurants to Nashville, but we were committed to finding the right neighborhood for the right concepts,” said Kevin Boehm and Rob Katz, co-founders of Boka Restaurant Group. “Wedgewood Houston checks every box. It’s a neighborhood filled with creativity, deep-rooted hospitality, and a genuine sense of community, making it the ideal home for Momotaro’s next chapter.”
Chef Gene Kato’s menu at Momotaro Nashville blends the restaurant’s acclaimed Japanese culinary foundation with several dishes and experiences created specifically for Music City. A standout addition is the new temaki program, the first of its kind for the Momotaro brand, featuring made-to-order hand rolls such as King Crab, XO Scallop, and Unagi, alongside premium sushi and sashimi selections. Nashville-exclusive offerings include Nashville Hot Chicken Mapo, a playful Japanese interpretation of the city’s signature dish, alongside longtime favorites such as Scallop Motoyaki, Yakitori Don, Uni Spaghetti, and premium Japanese wagyu. A centerpiece of the menu is the expansive robata grill program, featuring everything from Japanese sea salt-seasoned asparagus and chicken tsukune to Mishima skirt steak and Momotaro’s famed lamb chops, cooked over open flame. Reflecting Momotaro’s commitment to exceptional sourcing, seafood is flown in multiple times weekly from Tokyo’s renowned Toyosu Market, while local partnerships with Radical Shoots and Valley Gold Farms highlight the region’s agricultural bounty. A unique highlight of the Nashville location is its specialized dry-aging program for bluefin tuna and kampachi, an exacting technique that develops a greater depth of flavor in the fish.
Chef Gene Kato
The beverage program mirrors the restaurant’s balance of tradition and creativity, pairing Japanese ingredients and techniques with a contemporary approach to cocktails. Standout drinks include the Shiso Shogun with bourbon, yuzu, and strawberry; the Snow Cloud with vodka, lychee, and St. Germain; and the Kappa Martini with Haku vodka and miso vermouth. Beyond cocktails, guests will find an expansive sake program, a globally sourced wine list, and an impressive selection of Japanese whiskies and spirits.
“Opening Momotaro in Nashville is an exciting next chapter for us and we’ve been inspired by the city’s energy and sense of connection,” said Chef Gene Kato. “While guests will find many of the dishes that have defined Momotaro for more than a decade, we’ve also created new experiences specifically for Nashville that reflect the spirit of this city.”
Designed by the award-winning team at AvroKO, Momotaro Nashville draws inspiration from both Japanese mid-century modernism and the uniquely Japanese fascination with classic Americana. Rich wood paneling, detailed millwork, and a traditional stock-exchange-style menu board nod to the original Chicago location, while denim and plaid textiles, vintage-inspired artwork, and other design elements reflect Japan’s interpretation of American culture. Throughout the restaurant, repeating patterns of wood and tile reference the Japanese concept of otaku, an intense devotion to a craft or passion, creating visual rhythm and helping define the restaurant’s various spaces. Tucked within the restaurant are several private dining room options, ranging for parties of 8 to parties of 50, including an intimate 8 person room that transforms into a karaoke lounge, complete with a neon sign reading “Paripi,” Japanese slang for “party people.”
Momotaro is located in Wedgewood Village, the 18-acre mixed-use development by Nashville-based real estate and hospitality firm AJ Capital Partners in Wedgewood Houston. Momotaro will be open at 4:30pm, seven days a week. Reservations can be made at Opentable. For more information, please visit www.momotaronashville.com or follow the restaurant on social media at @momotarorestaurant.
Click image to view full size
About Boka Restaurant Group:
Founded by James Beard Award-winning Restaurateurs, Rob Katz and Kevin Boehm, in 2002, Boka Restaurant Group is one of the premier chef-driven restaurant groups in the country. Anchored by partnerships with some of America’s greatest chefs including Stephanie Izard, Chris Pandel, Lee Wolen, Gene Kato, Christina Tosi, Brian Lockwood, and Michael Solomonov, BRG has distinct culinary experiences, each of them individually crafted and conceptually unique. www.bokagrp.com
