Take a Look at Nomica's Menu, Opening Any Moment


Nomica’s beef tartare with cornichon purée, hon-wasabi, and green plantains. Photo via @nomicasf on Instagram.


Hitachino waffle with matcha butter and truffled maple. Photo via @nomicasf on Instagram.

It looks like ~NOMICA~ in the Castro should be opening this week, hopefully, if the permit sign-off gods behave. (This is the project from the Sushi Ran team: Yoshi Tome, Paul Quinn, and Mynor Morales.) In the meantime, I’m happy to show you the latest menu (with pricing) of this exciting addition to the neighborhood.

In a previous report, I mentioned chef Hiroo Nagahara, a Tokyo native, will be offering a fresh take on Japanese cuisine and ingredients (no sushi here). There will be small and large plates, both hot and cold, all designed to share. While the food will be technique-driven (he worked for Charlie Trotter), it will still be comfortable. Think rustic but focused, like Dungeness crab donabe rice served tableside—an homage to his time at the Michelin three-star Kagurazaka Ishikawa in Tokyo—served with crab miso, marinated salmon roe, and mitsuba.

Before you head on over (or make your reservation), you may want to call ahead at least 24 hours for the whole chicken in brioche with miso butter, shiso chimichurri, and chicken essence (serves four). Right? Granted, it’s $100 (making it one of the most expensive chickens in SF), but it serves four, and will sing your favorite song to you, so there’s that. And I can’t wait to try the gyoza-farce (filling) stuffed chicken wings, with yuzu kosho and chile oil. And “cubed” karaage chicken. And Hitachino waffle with matcha butter and truffled maple.

You can look at the cocktails here, with awamori (a spirit from Yoshi’s native Okinawa) playing a part on the menu, plus the sake list and wine list.

We’ll update you on social media (Twitter) once it’s officially open, which could be any minute. Dinner nightly 5pm-11pm. 2223 Market St. at Sanchez, 415-655-3280.