Nojo offers the best of two cooking styles – "yakitori," with its emphasis on masterly skewered delights, the chef's deft hands, and the special tare sauce – and "izakaya," where creative and seasonal small plates are offered in a fun, relaxed and lively environment.

The word "nojo" means farm in Japanese, and Chef/Owner Greg Dunmore prefers to call his cuisine Californian (with a huge Japanese influence) because of his emphasis on working with local farms and ranchers who supply the evening’s menu. The rotating menu consists of “On a Stick” and “Not on a Stick” selections that have classic California and Japanese flavors with refined presentations.

The spark began in Atlanta, Georgia, where Chef Greg experienced Japanese Yakitori for the first time. He eventually moved to Northern California, where he learned Japanese cuisine, techniques and philosophies from acclaimed Japanese Chef Hiro Sone, of Terra and Ame. Five years later, Nojo was born shortly after Greg spent time researching his passion in bustling regional izakayas across Japan.

The concept comes to fruition in Hayes Valley with the best quality Bay Area ingredients, a beverage list full of local producer-grown wines and beers, a décor that blends the traditional with a modern shell, and a "kikubari" style of service, where everyone works together like family restaurants of Japan to make you feel comfortable and at home.

So get out and support your local Nojo.