It’s always a challenge to discreetly take photos inside extremely dim restaurants without the distraction of a flash.

It’s doubly hard when the dining room’s lighting also happens to have a very night-clubby red glow to it. Such is the case at the hip new Nombe in San Francisco, a short drive from the Best Western Tomo.

Alas, not even help from my good friend, a professional photographer, could salvage the pics I took when I was recently invited in to dine as a guest. Indeed, when she first saw my photos, she deemed them “radioactive.”

Fortunately I was able to summon help from the publicists for the restaurant, who were kind enough to supply me with a few very nice photos.

It’s a good thing, too, because odd red-glow aside, Nombe is fun and most colorful, indeed. It has transported the time-honored tradition of Japanese izakaya noshing to the Mission. In Japan,  “izakaya” refers to a drinking spot that serves small plates of food. And Nombe (pronounced ‘”nom-bay) is what you would refer to someone who likes to drink. A lot.

Executive Chef Nick Balla (late of the popular O Izakaya Lounge in San Francisco) has long been fascinated with Japanese cuisine. “My Mom grew up a hippie,” he says with a laugh. “I always had miso around. I had a lot of Japanese friends. And I just like the flavors.”

He and his partners have transformed a former taqueria and diner into an eclectic spot that stays open until 2 a.m. on Fridays and Saturdays. The black and white tile diner floor is still there, but augmented by almost Deco-like light fixtures made of recycled metal. Balla did all the renovations, himself, with his parents even lending a hand with the dry-walling.  He even made all the wooden menu boards, too.

As you look around, it’s hard to figure out just what Balla did NOT make. Umeboshi (pickled plum) and furikake (a staple used to season rice) are all made in-house. Balla also makes his own karasumi (salt-cured mullet roe) from fish his uncle in Florida sends him.

Nombe also has an extensive list of sakes, and its own sake sommelier in Gil Payne, who attended college in Japan. In fact, the restaurant will host its first sake dinner on March 18. Four different namazake sakes (fresh, unpasteurized sake) will be paired with four dishes for $45 per person. For reservations, call (415) 681-7150.

We started with a special of assorted sashimi. It was listed as 20 pieces for $34.  But since we wanted to try a lot of dishes, the chef was kind enough to make us a half-portion size of the fresh big-eye tuna, local halibut, ocean trout, New Zealand hiramasa, and tuna tartare with nori and sesame. The fish was impeccable.

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Did you know that a scallop is the only bivalve that swims?

Indeed, its flesh is almost entirely one tender muscle, which is why it’s such a favorite to eat.

To find out more interesting info on scallops, including how to choose the best ones, pick up a copy of the March issue of Coastal Living magazine for my story all about scallops.

You’ll also find my recipe for “Curry-Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots,” as well as another for “Scallop Skillet with Bacon, Edamame, Basil, and Creamy Grits” by contributor, David Bonom.

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Through February, the Bay Area’s Lark Creek Restaurant Group spotlights the sweet, fluffy, delicate deliciousness of crab in its 21st annual “Dungeness Crab Festival.”

Get your fill of this irresistible and sustainable seafood as chefs at each restaurant showcase distinctive and creative dishes all about crab.

At LarkCreekSteak in San Francisco, steps from the Hotel Palomar, Chef John Ledbetter is offering the likes of Dungeness crab and chorizo gumbo.

At One Market Restaurant in San Francisco, not far from the Hyatt Regency, Chef Mark Dommen is whipping up house-made cavatelli with Dungeness crab, artichokes, basil and Meyer lemon.

At Yankee Pier in Santana Row in San Jose, Chef Gary Rust is turning out Dungeness crab tacos with tomatillo salsa, cumin sour cream and handmade tortillas.

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We know the man has a way with pig.

After all, whenever you see Chef Michael Symon on TV, he’s usually talking or cooking pork. Who can blame this Midwestern chef with his acclaimed Cleveland restaurants, Lola and Lolita, for having such a porcine love affair?

There’s a whole lot more than pig in his new cookbook, “Michael Symon’s Live to Cook” (Clarkson Potter). Sure, you’ll find the likes of roasted rack of pork with grilled peaches and chestnut honey vinaigrette, not to mention pappardelle with pig’s head ragu.

But you’ll also find everything from sheep’s milk ravioli with brown butter and almonds, and veal chop Milanese with arugula salad to the colorful “Lightly Cured Tuna with Olives, Orange, and Shaved Fennel” (photo above).

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Musician great Carlos Santana opened a fifth locale of his Maria Maria restaurant late last year in Danville.

Serving “Nuevo Mexican” cuisine, it features dishes such as chicken and mole tortilla casserole ($15), grilled skirt steak with nopales salad $(19), and mixed wild mushroom fajitas ($15).

No telling how often you might spot Santana, himself, there. But he did put in an appearance earlier this week to meet and greet media.

Cheese aficionados will want to head to the Pasta Shop in the 4th Street Market Place in Berkeley, 5 p.m. to 7 p.m, Jan. 15.

Allison Hooper, author of “In a Cheesemaker’s Kitchen,” will be on hand to sign copies of her book, discuss the world of cheese, and offer tastes of her luscious creations.

Hooper, of Vermont Butter & Cheese Creamery, will be joined by other artisan cheesemakers at this free event, including those from Bellwether Farms and Cowgirl Creamery, who also will be offering samples of their cheeses.

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