Chef Nori at the James Beard Awards. Photo: © tablehopper.com.
I first learned about chef Noriyuki “Nori” Sugie from chef Joel Huff, a former (amazing) chef at Silks, who said Sugie was a huge influence on his cooking (Sugie was at Asiate at the Mandarin Oriental in New York). Sugie has some serious chops, cooking in France’s Michelin-starred L’Aubergade, Sydney’s Restaurant VII, and Chicago’s Charlie Trotter’s. (He also roasts some delicious coffee.) Back in 2008, I posted a story about Sugie’s project at the Spencer House in the Haight, but that didn’t pan out. And now he is officially up from Los Angeles to be the executive chef of Mari Takahashi and Gil Payne’s ~NOMBE~ in the Mission.
A simultaneous announcement in the Scoop and a press release mention he will start with lunch service, adding his specialty ramen to the menu starting today, Tuesday January 10th. While running his pop-up ramen night at BREADBAR in LA, he became known for his beef ramen, which will is now appearing at Nombe, with additions like cheek, short rib, oxtail, and beef tongue. Each base is $10, with several additions plus rice dishes also available. He will also be adding a few dishes to the dinner menu, until his entirely new menu launches in February. Nombe is open for lunch Tue-Fri 11am-2pm, dinner Tue-Sun beginning at 6pm, brunch Sat-Sun 11am-2pm.