Nomura started her culinary career under the influence of her mother, who taught hospitality classes for many years. She has explored the possibilities of food in a wide variety of ways, including catering food, teaching cooking classes, writing articles for magazines, appearing on the radio, developing recipes, and supervising cooking for movies and TV programs.
In September 2012, she opened a restaurant in Harajuku, Tokyo, hoping to convey the power, richness, and deliciousness of food, respecting producers, the wild, and the season.Choosing “soil,” the source of life and the source of circulation as the fundamental theme, she opened “eatrip soil,” in Omotesando, Tokyo, in December 2019. A grocery store that features ingredients from people she has met through her past activities. She continues her “eatrip” food activities with friends who share her belief that “life is a journey of eating”.