Exploring Life & Business with Jeff Chon of Kosho by Tabu

Today we’d like to introduce you to Jeff Chon

Hi Jeff, please kick things off for us with an introduction to yourself and your story.
A few years ago, one of my protege staff decided it was time to leave California and start his hospitality career in Nashville, TN. Nick Aguilar, my chef and operations manager wanted to test his skill in the music city and began working for the Optimist. Working together for all these years, we decided on a passion project to bring our flair of Japanese cuisine to Tennessee. Kosho – a new concept with Japanese style small plates, curated cocktails, and shabu shabu – was born. So in 2024, we began construction on this project as a way for us to expand beyond our market and develop the career of our long time protege who now was a Nashville local. Teaming up with our friends Karson Speth (hospitality manager) and Will Ball (Bar Program Manager) who were also Nashville local but once from our company in California – we embarked on this journey.

We all face challenges, but looking back would you describe it as a relatively smooth road?
Overall the process has been smooth. We worked with Powell – a well known restaurant architect and developer to get our vision into a living and breathing restaurant. Understanding the Tennessee way of business was something we needed to do in order for us to get it off the ground. Overall, the friendly business state and city of Nashville was a breath of fresh air for us. California has much more challenge in starting a new venture so the process was a great deal smoother than it is for us here.

We’ve been impressed with Kosho by Tabu , but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Our brand is a collection of long time restaurant and hospitality individuals conveying a modern take on Japanese izakaya and shabu shabu cuisine. Our menu is distinctly special in the Nashville market and we are proud of the carefully curated dishes and cocktails we have created. We also heavily emphasize the Southern hospitality that Nashville is known for.

What’s next?
We just want to operate this store the best we can and hopefully add more culture to the ever changing Nashville dining scene.

Pricing:

• $20-$50 Per Person

Contact Info:

• Website: https://www.koshobytabu.com
• Instagram: https://instagram.com/koshobytabu
• Yelp: https://www.yelp.com/biz/kosho-by-tabu-nashville-5?osq=Kosho+By+Tabu