Grilled Llano Seco Rancho Pork Shoulder Okazu Feast

A beautiful meal starting with a salad

Pork Shoulder

accompanied with

Wild Nori Rice

Side dishes (okazu)

Chicharones

several plates of [...]]]> To coincide with the SF Chefs 2010 Showcase in Union Square, several participating restaurants are offering prix fixe menus for $35 for the week of August 9th thru 15th, the first annual SF Restaurant Week!

This month, we will feature sakes of the Miyasaka Family of Suwa, Nagano, makers of the Miyasaka and Masumi Brand.  This 10th Generation sake clan has the distinction of having their own proprietary yeast declared a landmark classic yeast (Number 7) by the country’s national brewer’s association, and this yeast [...]]]>

We will hold Masumi Sake Pairing in August

This month, we will feature sakes of the Miyasaka Family of Suwa, Nagano, makers of the Miyasaka and Masumi Brand.  This 10th Generation sake clan has the distinction of having their own proprietary yeast declared a landmark classic yeast (Number 7) by the country’s national brewer’s association, and this yeast is widely used by sake makers throughout Japan.

Sake Sommelier Gil Payne has carefully selected Masumi’s Nanago, Yuedomo, and Yamahai Ginjo, in addition to the Miyaska Yamahai 50 brand.  We will also have a secret welcome sake to greet diners coming for this special pairing.

The quality and craftsmanship of Masumi’s sakes is truly exceptional, and we are proud to display them with the following special dishes prepared by Chef Balla:

- Grilled Ribeye with Sake-Kasu
- Heirloom Tomato Salad with Shiso
- Dried Grilled Squid
- Marinated Hearts of Palm

The cost is $50 per person inclusive, and reservations can be made via OpenTable or call Nombe at 415.681.7150.

Brussels sprouts – mint, carrot, togarashi 5

Marinated kombu seasweed 5

 Fried wild nori with lemon, togarashi 5

 Yakionigiri 6

 Miso soup 3

 Umeboshi with cucumber 4

 Breakfast Radish with miso pickled ramps 4

 Yuzu pickled daikon 4

 Nuka zuke [...]]]> These ae the items available every Friday and Saturday from 11 – 2  AM as part of our late night and street food options:

Brussels sprouts – mint, carrot, togarashi 5

Marinated kombu seasweed 5

 Fried wild nori with lemon, togarashi 5

 Yakionigiri 6

 Miso soup 3

 Umeboshi with cucumber 4

 Breakfast Radish with miso pickled ramps 4

 Yuzu pickled daikon 4

 Nuka zuke assorted pickles 5

 Potatoes with wild nori – ponzu and scallion 5

 Chicken wings – honey and serrano chili sauce 9

 Pork belly – karashi, stewed onion, shoyu tamago 11

 Blood orange salad – chicories, fennel, katsuo 8

 Sashimi (5pcs)  9

 Tonkotsu chashu ramen – roast pork, kimchee, mushroom, scallion, egg 9

 Chocolate ice cream truffles with kinako powder 6

 Warm kabocha mochi cake with toasted almonds 7

 Azuki bean ice cream with banana caramel 7

 Beignets with yuzu jam, creme fraiche 7

Japanese Breakfast:  Broiled Black Cod, Onsen tamago, miso soup with winter vegetables, Koshihikari rice with [...]]]> Something fresh and exciting is coming to the Mission for your weekend brunch pleasure:  Nombe will be open for brunch Saturday and Sunday, 11 – 2 PM, starting this weekend!  Here is a short preview of what we’ll have to offer:

Japanese Breakfast:  Broiled Black Cod, Onsen tamago, miso soup with winter vegetables, Koshihikari rice with wild nori, mixed pickled vegetables, house umeboshi, marinated konbu, sencha tea (vegetarian available) – $19.00 (add natto for just $2.00)

Tuna Melt:  Poached ahi tuna, poached egg, grilled sourdough, cheddar cheese, mixed chicory salad with lemon and sanshou dressing. – $14.00

Assorted Pastries and Fresh Fruit:  Winter citrus, beignets, danishes, muffins – with creme fraiche, chocolate ganache, and toasted almonds. – $9.00

Plus free trade coffee, blood orange mimosa, sake bloodies, and iced and loose leaf teas to quinch your thirst.

Enjoy a new twist on brunch, the Nombe way.  Come visit us for weekend brunch this coming Saturday and Sunday.  Call 681-7150 for more details!