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A Modern Japanese Kissa in Nashville

888 is an award winning and innovative Japanese restaurant and vinyl record listening lounge bringing downtown Nashville a fusion of refined Japanese cuisine and a high-fidelity listening experience.




Our restaurant caters to sound and vinyl connoisseurs, foodies, and design enthusiasts, representing a reprieve from the rowdy crowds of Broadway. It offers an intimate, communal dining experience akin to listening to a mix tape being made in real time.

Sushi Platter 888

The restaurant runs on two culinary programs — one defined by the precision of the sushi counter, the other by the breadth of a modern kissa. Each has its own voice. Both share one table.

KIICHI PIC

The
Sushi

The Sushi Program An Edomae counter helmed by Master Sushi Chef Kiichi Okabe — seasonal fish, hand-shaped nigiri, and a rice program refined over decades. At the center, Kiichi’s Kounter- reserved directly in front of Kiichi for the closest view of the work.

ALFREDO PIC

The
Kitchen

The Kitchen, under Executive Chef Alfredo Bueno, anchors the nightly experience. Donabe, wagyu, tempura, and composed seasonal plates, built to be shared, layered, and lingered over. The counter sets the tone. The kitchen sets the pace.

LISTENING
CULTURE

Listening Culture

Built for listening. The hi-fi was designed by Steven Durr, Soundlux Audio, and Devon Turnbull of OJAS — a room tuned for the texture and warmth of vinyl, the kind of detail digital rarely holds. More than 2,000 records line the walls, grounded in soul, funk, and jazz.

888 Listening Culture Desk

OFF THE RECORD

Insider updates on fresh fish arrivals, menu changes, newly discovered records, listening dinners, and one-night collaborations. What’s coming in, what’s going on, and what won’t be around for long.

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Listening Culture
Map Location 888

VISIT US

800 CLARK PLACE

NASHVILLE, TN 37203


On the corner of 8th Ave South, attached to JW Marriott Nashville


HOURS


Monday: CLOSED


Sunday to Wednesday 5pm – 11pm


Thursday 5pm – Midnight


Friday and Saturday 5pm – 1am