Nombe Chef Team In Tokyo To Collect Flavors For The New Year - Expect Dining Room Renovations And Expanded Beverage Program In 2011

Newly announced Executive Chef and partner Vincent Schofield and fellow partner and Culinary Director Mari Takahashi are ringing in the New Year in Tokyo while conducting research for Nombe's new expanded menu.

Nombe is closed for the first two weeks of January during which renovations will be done to the dining room. Additionally, partner Gil Payne will have time to focus on the beverage program. Changes include increasing the sake list to 100 bottles and updating the wine list, which will include more than 40 Northern California labels. Payne hopes to reopen the restaurant on January 14th, which will also give him some time to schedule new sake tastings that will pair with some of the new menu items.

Japanese-native Takahashi has a jam-packed itinerary scheduled in Japan, including cooking stints for Schofield at some of Tokyo's most eclectic izakaya eateries. Visiting the various market districts of Tokyo will also introduce Schofield to the innovative Japanese dining trends that often precede Western food trends.

Schofield commented before leaving, "I'm excited about expanding my knowledge about this genre of cuisine, switching gears from Western to Eastern. I can't wait to discover interesting ingredients, bring them back to Nombe, and incorporate them into my cooking style," says Schofield. With Schofield's California roots, classical French training, and a love of farm-to-table cooking-diners at Nombe are in for some exciting changes in the coming months.

Takahashi's knowledge of Japanese cuisine and culture will translate well in the kitchen once the two return from their travels; Schofield is thrilled with the collaboration. This dynamic chef team will expand the boundaries of traditional izakaya fare while still staying true to the restaurant's commitment to local resources.

Takahashi wants to increase the current vegetable offerings at Nombe to appeal to the vegetarian diner. "We're also planning on expanding the types of fish for sashimi, and staples such as Chawan-mushi as well as traditional seasonal menu items," says Takahashi.

Takahashi and Schofield plan to have the new menu fully completed by the spring, just in time for the season's offerings. In the meantime, look for gradual introductions by way of specials on the current menu.

Nombe's facebook page will be updated periodically with Takahashi posting from Japan. Follow them at: http://www.facebook.com/pages/nombe-izakaya/349011782090

Nombe is located at 2491 Mission Street (near 21st Street) in San Francisco. Its menus change frequently so diners are encouraged to check online at www.nombesf.com or call ahead (415-681-7150) for more information and reservations. Hours are Wednesday, Thursday, Sunday and Monday 6:00 p.m. to 11:00 p.m.; Friday and Saturday from 6:00 p.m. to 11:00 p.m., with a late night menu available after 11:00 p.m. and weekend brunch Saturdays and Sundays, 11:00 a.m. to 2:00 p.m.