Nomé Izakaya (Don Mills)

Karaage

Juicy bone-in chicken thigh fried to a deep, crackling crust with a clean finish — one of the kitchen's most consistent plates

Takoyaki

Octopus balls with a properly runny, molten center under bonito flakes and tangy takoyaki sauce — a reliable izakaya benchmark done right

Gyoza

Pan-fried dumplings with a crisp latticed bottom and pork filling — crowd-pleasing and better-than-average for a bar-focused spot

Yakitori skewers

Rotating selection of grilled skewers — negima (chicken and green onion) and chicken skin tend to be the standouts; ask what's on that night

Japanese Highball

Whisky highball done the Japanese way — light, bubbly, and calibrated; the bar's most drinkable order and a natural match for anything fried

Edamame

Standard salted edamame — fine as a table opener but nothing memorable; order it only to keep hands busy while waiting for the real plates