At Nojo, you can find both traditional izakaya dishes (think gizzards, liver, and chicken oysters), as well as New American takes on the Japanese small plates, such as an heirloom beet dish with wasabi creme fraiche.
About the Chef
Owner and chef Greg Dunmore's impressive resume includes tutelage under Hiro Sone and Lissa Doumani of Ame and Terra, two Michelin-starred restauranteurs and James Beard Award winners.
Warm & Inviting
Nojo's open kitchen reflects the Japanese tradition of "kikubari," in which neighborhood shops are family-owned and operated to create a communal environment for guests and chefs.
Grab a Bite
Succulent Pub Food, Japanese-Style
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