Table Setting
The Mission

The mission of kanō is to provide guests an exceptional fine dining experience of wood-fired cuisine with excellent service.

kanō is a pop up dinner series in Omaha, Nebraska. It first started in April of 2016 in San Francisco and is operated and co-owned by Chef Kane Adkisson.

The nickname kanō was given to Kane early in his kitchen career and became the name of the pop up series when it began.

Table Setting
Table Setting

kanō creates a fine dining tasting menu using local produce with a focus on wood fire cookery and the changing seasons of Nebraska. The pop up highlights international techniques and influences.

The dinner series has been hosted at various restaurants in Omaha and around the world and is designed to provide an intimate and unique experience for all of our guests.

Table Setting
kanō Our Team

Our Team

Kane Adkisson is head chef, co-owner, and innovator of the menu. Born and raised in Omaha, Kane attended Culinary School at Metropolitan Community College. He spent formative years in highly acclaimed restaurants in New York, Oslo, Norway, San Francisco, California, and Tokyo, Japan. With a passion to come back to Omaha and make home a culinary destination, Kane set his sights to a tasting menu only concept. “We purposely chose the tasting menu only format as a way of showing guests that dining can be an artful experience the same way going to a play or orchestra can be entertaining.”


Flanked by sous chefs Kye Adkisson and Collin Adkisson, each brother brings experience and creative ideas. Family traditions and childhood memories heavily influence the menu. Working with family lends to a comfortable kitchen dynamic.



San Francisco Collaboration

October 2018 kanō will join Chef Ryan Shelton of Merchant Roots San Francisco CA and Chef Tu David Phu of Chef's Hawker Centre Oakland CA in San Francisco for a two night dinner event "Mushroom". This two night event features a nine course tasting menu with wine pairings by Madison Shelton, also of Merchant Roots. The event on October 18th and 19th will surely be one to remember providing a full experience of culinary exploration of the broad and fascinating world of mycelia.

A huge part of the kanō philosophy is built off of collaboration. We have been blessed with an amazing community in Omaha and as a way to show our gratitude we have decided to pair up with Block 16 and Farine + Four Bakery to bring you the next progression of the kanō concept.

Starting in October, every Sunday (excluding 10/21) at Block 16 we will be hosting a $55 5-course tasting menu continuing our focus on live fire cookery and seasonal ingredients. We are beyond thrilled to work with yet again, Sommelier Sara Mellor of Mercury who has carefully curated an amazing wine pairing for all of the courses. Truly a great way to enhance your experience.

Continuing into November, Farine + Four Bakery has been gracious enough to allow us to pop up in their beautiful bakery. Here the focus of the menu will highlight fresh milled grains and flours for pastas, breads and pastries in addition to our live fire concept. We are fortunate to have Sara Mellor back with us who will be writing the parings for this dinner. You do not want to miss these wines!

Tickets for the upcoming dinners are available through any of our social media links below or at www.exploretock.com/kano

We appreciate your patronage and hope to see you at a dinner soon!


Sara Baker Hanson Review

Sarah Baker Hansen

Sarah called kanō "an experience you won't regret"



Here are some images from some of the kanō dinners.
Click on the images to make them bigger

Salt Smoked Beets
Chefs Counter
Stuffed Chicken Wing
Kye and Kye's Brother
The Line up
Tableside Sauce


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