The eclectic, vibrant Mission's newest culinary star is this small-plate restaurant that offers a refined Japanese sensibility. Nick Balla, who earned praise at O Izakaya Lounge, teamed up with Gil Payne, a sake fanatic, and Mari Takahashi, who owned Sozai restaurant, to open this modest restaurant that looks like a cross between a diner and a taqueria. But don't let the downscale decor fool you -- Balla's food has a seasonal, bold sensibility. He uses fresh wasabi, makes his own pickles and serves some of the best sashimi around. Nombe means "a drunk guy in the street," and after a few plates and glasses of sake you'll be light-headed with appreciation.

 
Specialties: Roasted beets with fresh grated wasabi; grilled skewers including thigh, hearts and skin; steamed rice with wild nori; fried chicken livers; chicken wings with honey and serrano; sashimi; warm kabocha mochi cake.

Hours

Open 6-11 p.m. Sunday-Monday and Wednesday-Thursday, until 2 a.m. Friday-Saturday.

Cuisines

• Japanese

Features

• Online Reservation
• Beer and wine (Sake, sochu)
• Corkage ($15)
• Credit Cards: Accepted
• Disabled Access
• High Chairs
• Open Late (Late-night menu served until 2 a.m. Fridays and Saturdays)
• Parking: Paid Lot (Nearby)
• Parking: Street (Difficult)
• Seating (92 and six at the bar)
• Bar Bites
• Reservations: Accepted