With the departure of chef Nick Balla from ~NOMBE~, replacement chef Vincent Schofield and culinary director Mari Takahashi are currently in Tokyo doing research for Nombe’s new menu. Schofield will be cooking at some izakayas in Tokyo, as well as touring some market districts (Takahashi plans to post some trip updates to the restaurant’s Facebook page). The restaurant will be closed for these first two weeks of January while they make some renovations to the dining room, and partner Gil Payne is making some updates to the sake and wine list.
Ocean trout sashimi at Nombe.
