
Chef Greg Dunmore on how to achieve the perfect yakitori.
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.
Chef Greg Dunmore on how to achieve the perfect yakitori.
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.
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.