Nombe's ramen burger is where American meets Japanese. It's a slider-size, 50/50 blend of pork belly and Wagyu beef burger with a ramen-based bun, tomato, mizuna salad, caramelized onions, pickled Japanese cucumbers, sushi vinegar, and wasabi aioli to give it that final kick.
Vegetarians don't have to miss out: there's a veggie option with a tofu patty.
Optional add-ons include avocado (duh), miso sauce, cheddar, bacon, and/or deep-fried chicken liver. You'll have to try it to believe it.
In the past, Chef Takahashi had made rice burgers (901 Cortland also does a version), wherein rice is molded into burger-like buns. The rice buns were always a pain to make though, given their propensity to fall apart and their short shelf life. So noodles — formed into a bun, then pan-sauteed until crisp with sesame and aonori — were a natural fit, she says.
Nombe (pronounced “nom – bay”) refers to someone who likes to drink heartily. We are bringing Japan’s most popular eating and drinking establishments, Izaka, to the heart of the Mission. Come taste the real Tokyo style Japanese contemporary Izakaya fare (tapas) using Northern California’s seasonal, sustainable, and locally sourced produce along with over ninety brands of premium sake, organic Shochu cocktails, as well as eight Japanese and local beers on tap.