Wednesday, June 27, 2012

Nomzilla! Sushi — Fresh Fish Comes to Edgehill Village

Posted By on Wed, Jun 27, 2012 at 5:44 AM

The Edgehill Village retail development is having a great month. Earlier this week I told you about the new ice cream joint Legato Gelato (we like saying that — it just rolls off the tongue). And almost directly across the street from Legato is a cute little cafe and takeout spot called Nomzilla! Sushi.

It’s the project of another young entrepreneur, Thet H. Tint. A native of Myanmar, Tint came to Nashville to study biology at Vanderbilt. Eventually he took up a career as a registered nurse, but he always kept his eye on the fresh sushi business. His mother had a franchise making the sushi at Kroger in Mt. Juliet, and the son figured he could open his own business and put a new creative spin on the sushi concept.

Tint dreamed up the name “Nomzilla” based on a couple of his favorite pop culture references. “Nom” comes from the phrase “nom nom nom” used to indicate yummy food enjoyment in Internet humor. The “zilla” is a tribute to a certain famous monster from old Japanese movies.

And speaking of bowls: One of the twists at Nomzilla is you can get your sushi not just in the familiar form of rolls and nigiri, but also with the fish and/or veggies served in a bowl atop sushi rice.

The ingredients are a small but carefully selected list, chosen for flavor and balance and with an eye to being a little different.

You can get top sushi sellers like tuna and salmon, but you can also choose ingredients like fresh pineapple, asparagus and even roasted duck with barbecue sauce. The menu changes frequently based on the best products available.

Tint has really spruced up the space, painting the walls a happy orange and green. There are only a few tables and a small counter overlooking Villa Place, but Tint anticipates plenty of takeout business from neighbors and workers from Vanderbilt, Belmont and Music Row.

Nomzilla! Sushi et Cetera is located at 1201 Villa Place, Suite 101. The phone number is 268-1424.

A version of this story appeared in my Food Biz column in this week's print edition of The City Paper and online in Nashville Post.

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