Nombe in San Francisco has transported the time-honored tradition of Japanese izakaya noshing to the Mission District.
In Japan, “izakaya” refers to a drinking spot that serves small plates of food. A Nombe (pronounced nom-bay) is what you would refer to someone who likes to drink. A lot.
Executive Chef Nick Balla (late of the popular O Izakaya Lounge in San Francisco) and his partners have transformed a former taqueria and diner, a short drive from the Best Western Tomo, into an eclectic spot that stays open until 2 a.m. on Fridays and Saturdays. The black and white tile diner floor is still there, but augmented by almost Deco-like light fixtures made of recycled metal. Balla did all the renovations, himself, with his parents even lending a hand with the dry-walling. He even made all the wooden menu boards, too. As you look around, it’s hard to figure out just what Balla did not make. Umeboshi (pickled plum) and furikake (a staple used to season rice) are all made in-house. Balla also makes his own karasumi (salt-cured mullet roe) from fish his uncle in Florida sends him.
Nombe also has an extensive list of sakes, and its own sake sommelier in Gil Payne, who attended college in Japan.
– Carolyn Jung of FoodGal
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