Nomo Domo 848 Monterey Street

Spicy crab stick, avocado, and cucumber wrapped in sushi rice and seaweed topped with sesame, masago, and crispy noodles.

Avocado, scallion, cucumber wrapped in crisp dried seaweed topped with rice crackers.

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.

Steamed young soybeans, Lightly salted.

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

Japanese-style marinated fried chicken — crispy outside, juicy inside. Served with lemon wedge and wasabi mayo.

Roasted eggplant served in hot sashimi smoky, soft, and steeped in tradition.

A refreshing trio of cucumber, daikon, and carrot, dressed in soy- rice vinegar with sesame — light, cooling, and sharp.

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.

Slow - simmered beef in demi-glace sauce over rice - Japanese - style comfort. (Stewed beef, grilled carrots, potatoes, eggplant, mushroom)

Lemon - Lime soda

New Zealand

Dark Schwarz. Iwate, Japan

Junmai. Semi - dry

Honjozo Kimoto. (Light Fruity)

Spicy crab stick, avocado, and cucumber wrapped in sushi rice and seaweed topped with sesame, masago, and crispy noodles.

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

Avocado, scallion, cucumber wrapped in crisp dried seaweed topped with rice crackers.

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.

Japanese-style marinated fried chicken — crispy outside, juicy inside. Served with lemon wedge and wasabi mayo.

Roasted eggplant served in hot sashimi smoky, soft, and steeped in tradition.

Steamed shrimp dumplings, mustard and ponzu vinaigrette.

A refreshing trio of cucumber, daikon, and carrot, dressed in soy- rice vinegar with sesame — light, cooling, and sharp.

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.

Slow - simmered beef in demi - grazed sauce over rice. (Stewed beef, grilled carrots, potatoes, and eggplants)

Japanese fried chicken, soft egg and onions, simmered in savory dashi broth over steamed rice.