We checked in with Sarah Gavigan, Chef and CEO of The Otaku Group (the entity behind Nashville’s Otaku Ramen), to find out her must-have cooking ingredients, favorite Nashville eatery, dream restaurant concept, and more.

1. Tell us a bit about your culinary career.

I started cooking professionally at 40, so my path has been anything but regular. My culinary career continues to be deeply focused on ramen, and my obsession with umami will never die.

2. What moment are you most proud of in your professional culinary history?

Opening a ramen shop in Nashville, Tennessee, in 2015. At the time, it sounded 100% crazy.

3. What dish are you currently loving on your menu?

Taco rice! The story is so fun, and it’s just delicious. A local cafe owner in Okinawa, Japan, asked the GIs what they missed most from home, and they said “tacos.” And so taco rice was born.

4. Tell us about your go-to ingredient. What are you always reaching for?

Koji Shio is the most versatile pantry game-changer I have ever encountered. After 12 hours in Koji Shio, a gnarly tri-tip will taste like a well-marbled sirloin. It’s like magic.

5. Aside from your restaurant, what’s your favorite place to eat in Nashville?

These days, I stay close to home. East Nashville is having a sandwich moment, and I am here for it. Fat Belly Pretzel and East Side Bahn Mi are my weekly go-to’s.

6. If you could open a brand-new restaurant concept right now (and money was no object), what would it be?

If ops and money were no object, I would open a Szechuan Chinese restaurant. Outside of Japanese food, it is what I miss the most from my 20 years in L.A. There is literally no other cuisine in the world that is like true Szechuan.