JULY 20, 11 A.M.

Chef Eric Hill Headshot.jpg

Originally from Eugene, Oregon, Chef Eric Lee Hill started with the Indigo Road Restaurant Group in June 2018 in Charleston, South Carolina. He served as executive chef of O-Ku Charleston until relocating to Nashville to open O-Ku in Germantown in spring 2019.

Eric’s passion for Japanese cuisine has taken him to the island nation frequently. “The culture of respect and hospitality there is like no other place in the world,” he says. “The level of pride and dignity the people display with an almost effortless demeanor is something I strive to emulate every day.”

His stays last four to five weeks, during which he travels and tastes different regional cuisines — from Okinawa to Hokkaido to the busiest intersection in the world at Shibuya Crossing Tokyo, up the Hida River and to forgotten towns like Gero and Takayama.

Tuna tartare with goat cheese, candied pepitas and pork cracklings

  • 1 cup diced ahi tuna 

  • 1/4 cup goat cheese crumbles

  • 3 tbs diced cucumber

  • 1 tbs fresh cut chive

  • 1 tbs minced shallot

  • 2 tsp capers

  • 1 tsp grated ginger

  • 2 tbs candied Pepitas


  • 2 tbs soy sauce

  • 2 tbs mirin

  • 1 tsp sesame oil

  • 2 tbs rice vinegar

  • Zest of 1 lemon

  • 1 tsp sugar

  • Pinch of chili flake

Toss all ingredients together to incorporate well with the dressing. Fill a 2-inch ring mold and remove to preserve form, and serve with a side of crispy pork cracklins.