Chef
Greg Dunmore

San Francisco

About Greg Dunmore

Greg Dunmore is the co-founder of The Japanese Pantry, a Japanese specialty products importer and retailer. Throughout his career he has run critically acclaimed restaurants and earned Michelin Stars. His passion for Japanese food came early on and was most visible in his last venture as chef/owner of Nojo, a San Francisco top 100 restaurant, where he created his own unique Japanese-inspired California Izakaya.

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My Venues

The Japanese Pantry (online store)
601 Montgomery St
Suite 1115
San Francisco, CA

Accolades

Three Stars
San Francisco Chronicle
Best New Restaurants
7x7 magazine

10 Best New Restaurants
San Francisco Chronicle
ChefsFeed Winner
One of the Best Things to Eat in SF

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Featured Content

Chef Hiro Sone's Favorite Yakitori at Nojo | The Usual

Watch

5:07

Chef Hiro Sone's Favorite Yakitori at Nojo | The Usual

September 9, 2015

Chef Hiro Sone (Terra, Ame) visits Chef Greg Dunmore's restaurant Nojo in San Francisco to eat two of his favorite skewers: chicken skin and tsukune, a juicy, hand-chopped chicken meatball. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators. ***SADNESS UPDATE: Nojo is no mo’, much to our collective dismay. Godspeed, temple of skewers. Silver lining: Dunmore will join the AP Company (who purchased Nojo) as their corporate chef.

"Some other dishes I forgot were good too." | Chef Greg Dunmore | Chefs Read Bad Reviews

Watch

1:26

"Some other dishes I forgot were good too." | Chef Greg Dunmore | Chefs Read Bad Reviews

September 9, 2015

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Greg Dunmore of Nojo in San Francisco. ***SADNESS UPDATE: Nojo as we knew it is no mo’, much to our collective dismay. Godspeed, temple of skewers. Silver lining: Dunmore will join the AP Company who purchased Nojo as their corporate chef.

Where I Go Out

Beef tartare with natto crisp

Namu Gaji

$$, Happy Hour, Korean, New American, Mission Dolores

"Namu takes this beef tartare to another level. It's served on a natto crisp that has so much umami. Then they add some black garlic and egg... outstanding. I can't wait to eat this again!"

Chef

Greg Dunmore

The Japanese Pantry (online store)

Chesapeake Bay soft shell crab BLT

Hayes Street Grill

$$$, Seafood, Civic Center

"I can't wait for this to hit their menu every summer... Not sure what else to say, but perfectly fried soft shell crab, crispy bacon, tomato, lettuce and mayo sends me to heaven each time."

Chef

Greg Dunmore

The Japanese Pantry (online store)

Barbeque

4505 Meats/Chicharrones

$$, Outdoor Seating, Burgers, Food Truck, Embarcadero

"I hate lines. That being said it was so worth the wait, especially the chicken, but seriously it is all good. Even the Parker house rolls are killer!"

Chef

Greg Dunmore

The Japanese Pantry (online store)

Yakitori

Halu

$$, Happy Hour, Japanese, Full Bar, Noodles, Inner Richmond

"Halu is one of my favorite restaurants in SF. It's the OG of izakaya here in the Bay Area, especially with the sushi-free zone sticker. Family-owned and run, it feels so personal and comforting. I always get a ton of delicious skewers, brown butter mochi, and shochu. Enjoy!"

Chef

Greg Dunmore

The Japanese Pantry (online store)

Japanese fried chicken taco

Tacolicious

$, Tacos, Central San Jose

"Come down the ferry building today to have a Japanese fried chicken taco at tacolicious!"

Chef

Greg Dunmore

The Japanese Pantry (online store)

Seasonal pasta

Rich Table

$$$, Modern, Full Bar, New American, Hayes Valley

"I love any of their pastas, which change seasonally. However, the one that blew my mind was the spaghetti with huitlacoche and housemade butter. It has simple, pure, rich flavors that satisfy the soul."

Chef

Greg Dunmore

The Japanese Pantry (online store)