Nojo has been doing a fine job with the whole izakaya thing since its debut in Hayes Valley. Now chef Greg Dunmore is readying to unleash the Sunday brunch on October 9th. Seasonal izakaya + brunch = chicken ramen topped with grilled confit chicken and farm egg, home-made spam, a crispy tonkatsu sandwich, and a traditional Japanese breakfast plate. They're also taking this opportunity to roll in the seasonal shochu and beer cocktails. So keep your eye on the website. We're told the brunch menu will post in just under two weeks. [EaterWire]
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