Nomo Domo 848 Monterey Street

Ikura, nameko mushroom, oyster mushroom, light mirin dashi.

Steamed young soybeans, Lightly salted.

Crispy fried enoki mushrooms seasoned with sea salt — delicate, earthy, and addictively crunchy.

Blistered Japanese shishito peppers, flash-fried and finished with sea salt. A mild and savory start.

Pan-seared Japanese dumplings filled with pork and vegetables, served with a soy-vinegar dipping sauce.

Crisp, peppery twist on Japanese coleslaw.

Crisp romaine caesar dressing - familiar yet unmistakable Japanese.

Medium soy-based broth, oyster mushroom, spinach, ajitama egg, radish sprout umami forward with elegance.

A 19-hour silky pork bone broth crafted from slow-roasted marrow, layered with chased pork, ajitama egg, scallions, and garlic oil.

A light, fragrant chicken broth infused with Japanese yuzu and sea salt. Enoki, watercress, and ajitama egg bright, citrus-kissed, and restorative.

Aromatic matcha-oil creamy broth with Japanese eggplant, tofu, mushroom, and seasonal greens- Clean, comforting, and purely plant-based..

A light, fragrant chicken bone broth infused with yuzu and sea salt, finished with tender chicken, watercress, radish sprout, and gluten free noodles.

Crispy, golden - breaded pork cutlet served with a bed of steamed rice, drizzled with savory tonkatsu sauce, and paired with fresh shredded cabbage for balance. A hearty and comforting Japanese classic.

Lemon - Lime soda

New Zealand

Dark Schwarz. Iwate, Japan

Junmai. Semi - dry

Honjozo Kimoto. (Light Fruity)

Prized for its clean flavor, firm texture, and delicate richness.

Wild-caught Hawaiian Yellowfin Tuna, delicately sliced and dressed with yuzu, sesame oil, shaved red onion, and microgreens. Bright, clean flavors with a silky finish.

Japanese fettuccine tossed in a fresh creamy Santa Barbara sea urchin, finished with chilean uni, ikura, nameko mushroom and fresh micro greens.

Golden crispy bites filled with our house-made Japanese mushroom filling. Served with our signature Ume Dashi dipping sauce.

Chilled soba noodles served with sweet corn and silken tofu cream, topped with flame-seared crab sticks, roasted corn, toasted panko, green onions, shredded nori, chili oil, togarashi, and fresh lemon. Light, creamy, and refreshing.

Wild Hokkaido Scallops over fresh Campari tomato with dressing, aromatic curry oil, ikura and radish sprouts.

Ikura, nameko mushroom, oyster mushroom, light mirin dashi.

Crispy fried enoki mushrooms seasoned with sea salt — delicate, earthy, and addictively crunchy.

Pan-seared Japanese dumplings filled with pork and vegetables, served with a soy-vinegar dipping sauce.

Delicate pan - seared dumplings filled with seasonal vegetables served with soy vinegar.

Blistered Japanese shishito peppers, flash-fried and finished with sea salt. A mild and savory start.

Steamed young soybeans, Lightly salted.

Steamed shrimp dumplings, mustard and ponzu vinaigrette.

Crisp, peppery twist on Japanese coleslaw.

Crisp romaine caesar dressing - familiar yet unmistakable Japanese.

Crisp romaine with a light, aromatic ginger vinaigrette. Clean, refreshing, and purely plant - based.

A light, fragrant chicken broth infused with Japanese yuzu and sea salt. Enoki, watercress, and ajitama egg bright, citrus-kissed, and restorative.

A light, fragrant chicken bone broth infused with yuzu and sea salt, finished with tender chicken, watercress, radish sprout, and gluten free noodles.

A 19-hour silky pork bone broth crafted from slow-roasted marrow, layered with chased pork, ajitama egg, scallions, and garlic oil.

Aromatic matcha-oil creamy broth with Japanese eggplant, tofu, mushroom, and seasonal greens- Clean, comforting, and purely plant-based..

Medium soy-based broth, oyster mushroom, spinach, ajitama egg, radish sprout umami forward with elegance.

Rich creamy pork bone broth layered with bold spicy miso, northland wavy noodles, pork shoulder, ikura, bean sprouts, asian chives. Finished with nori, and Nomo house rayu chili oil.

Yellow curly noodles, chicken. ham, cucumber, tomatoes, scallion. Light chilled broth.

Crispy, golden - breaded pork cutlet served with a bed of steamed rice, drizzled with savory tonkatsu sauce, and paired with fresh shredded cabbage for balance. A hearty and comforting Japanese classic.