About The Japanese Pantry
The Japanese Pantry is dedicated to bringing the finest artisan ingredients from Japan's most exceptional producers to chefs and home cooks throughout the United States.
Every extraordinary Japanese dish begins with extraordinary ingredients. Over the years, we've had the privilege of traveling throughout Japan and building relationships with remarkable artisanis whose dedication to craftsmanship, tradition, and place is reflected in everything they make. Many of these exceptional ingredients had never been available in North America, and when they were, they were often missing the stories, techniques, and context that make them truly meaningful.
Our mission is simple: to connect these artisans with curious cooks by sharing exceptional ingredients, the people behind them, and the knowledge and inspiration to use them with confidence. We hope every product we offer brings a deeper appreciation of Japan's rich culinary heritage—and a little more joy to your kitchen.
GREG DUNMORE, CO-FOUNDER
Greg is an accomplished San Francisco chef with more than twenty years of experience leading acclaimed restaurants and earning Michelin stars. His passion for Japanese cuisine shaped his career, most notably as chef and owner of Nojo, where he created a distinctive California-inspired izakaya.
Over decades of traveling throughout Japan, Greg developed close relationships with artisanal producers who share his commitment to quality, craftsmanship, and tradition. He is passionate about introducing their remarkable products to cooks in the United States and helping preserve the traditions behind them.
CHRIS BONOMO, CO-FOUNDER
Chris is a passionate home cook whose fascination with Japan began as a student in the 1980s. What started as an interest in the country's culture and cuisine became a lifelong passion after his first visit to Japan in 2007.
Since then, Chris has returned many times, exploring Japan's regional food traditions and meeting the dedicated artisans behind some of its most extraordinary ingredients. With every visit, his appreciation for Japanese craftsmanship has only grown. Today, he's thrilled to turn that passion into a vocation by sharing the exceptional producers, ingredients, and stories that make Japanese cuisine so special.