Introducing: DonDon Izakaya, downtown’s new spot for authentic Japanese bar food
A healthy strike of the taiko drum greets each customer (Image: Gizelle Lau)
When we first told you about DonDon Izakaya last summer, it was slated for an October opening, but as such things go, it wasn’t until early January that the Japanese restaurant opened quietly after nearly 10 months of renovation. Located on the second storey of an unassuming building at Bay and Dundas, DonDon took over the space once occupied by One Up Restaurant & Lounge. Despite the slightly inauspicious upstairs location, it’s already drawing customers (the big wooden entranceway probably helps), but not quite the mad lineups of its izakaya forbear, Guu— a least not yet.
The team behind DonDon includes Tony Wong, Kazu Maruyama, Mitsuaki Nagasawa and head chef Daisuke Izutsu, previously chef and owner of Kaiseki Sakura. The predominantly Japanese ownership and staff aim to offer a truly authentic izakaya experience: a haven where local office workers and residents can unload after a long day. When each guest enters the bar, the hostess strikes a traditional taiko drum, which sets off a chorus of greeting in Japanese (the staff have a warm-up before each service to get their voices going). Inside, the walls are made of long interconnected bamboo stalks, while Japanese murals adorn private zashiki- style rooms for larger parties of eight to 20. Behind the bar, you’ll find dozens of giant sake barrels as well as bottles displaying DonDon’s long list of 60-plus sakes, shochus and plum wines. Hard-to-find sakes like Nanbu Bijin Ginjo are offered by the bottle, and nearly 20 types are offered by the flask. The bar also offers traditional Chu-Hi shochu cocktails like honey lemon sour, grape fruit or aloe ($5.50).
The menu offers typical izakaya foods like skewers of grilled chicken, quail’s egg or asparagus and bacon ($3 for two skewers). There’s also a range of Japanese food you’d more commonly find at home, like a black croquette with potato, shrimp and cod ($7) or the DonDon-style Caesar salad with pie crusts instead of croutons and runny egg yolk ($7.50). The sashimi and sushi are made warayaki-style , i.e., smoked over the flames of burning hay (from $11.90). Shabu-shabu ($7.20) and homestyle hot pot ($25) round out the menu, along with Tokyo-style hot dogs ($5.20) for west-coasters looking for a Japadog fix. Oh, and perhaps in anticipation of Momofuku’s arrival, there are pork buns too ($8).
115147 (Image: Gizelle Lau) Nama grapefruit Chu-Hi cocktail ($5.50) Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon19-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon19.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon19.jpg 404 600 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon19/ jan12dondon19 0 0
Nama grapefruit Chu-Hi cocktail ($5.50)
115146 (Image: Gizelle Lau) Making a Chu-Hi cocktail: nama grapefruit ($5.50) Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon18-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon18.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon18.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon18/ jan12dondon18 0 0
Making a Chu-Hi cocktail: nama grapefruit ($5.50)
115140 (Image: Gizelle Lau) Fwhat-fwhat pork buns: pork belly with ginger, cucumber, green onion, coriander and hoisin ($8) Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon12-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon12.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon12.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon12/ jan12dondon12 0 0
Fwhat-fwhat pork buns: pork belly with ginger, cucumber, green onion, coriander and hoisin ($8)
115139 (Image: Gizelle Lau) Tokyo-style hot dog: sausage topped with teriyaki stir fry ($5.20) Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon11-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon11.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon11.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon11/ jan12dondon11 0 0
Tokyo-style hot dog: sausage topped with teriyaki stir fry ($5.20)
115145 (Image: Gizelle Lau) Black croquettes: breaded potato cake with shrimp and cod paste, coloured with squid ink ($7) Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon17-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon17.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon17.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon17/ jan12dondon17 0 0
Black croquettes: breaded potato cake with shrimp and cod paste, coloured with squid ink ($7)
115144 (Image: Gizelle Lau) Soft hanpen fish cakes ($6.80) Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon16-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon16.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon16.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon16/ jan12dondon16 0 0
Soft hanpen fish cakes ($6.80)
115143 (Image: Gizelle Lau) Atlantic salmon and egg salad ($6.50) Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon15-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon15.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon15.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon15/ jan12dondon15 0 0
Atlantic salmon and egg salad ($6.50)
115142 (Image: Gizelle Lau) Chicken hoppeta yaki ($8.50) Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon14-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon14.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon14.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon14/ jan12dondon14 0 0
Chicken hoppeta yaki ($8.50)
115141 (Image: Gizelle Lau) Salmon wara yak: fresh salmon sashimi seared with over the fire of burning hay ($11.90) Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon13-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon13.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon13.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon13/ jan12dondon13 0 0
Salmon wara yak: fresh salmon sashimi seared with over the fire of burning hay ($11.90)
115136 (Image: Gizelle Lau) Charring sashimi warayaki-style over burning hay Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon8-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon8.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon8.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon8/ jan12dondon8 0 0
Charring sashimi warayaki-style over burning hay
115137 (Image: Gizelle Lau) The walls are made of long bamboo stalks Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon9-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon9.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon9.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon9/ jan12dondon9 0 0
The walls are made of long bamboo stalks
115135 (Image: Gizelle Lau) The bar at DonDon Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon7-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon7.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon7.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon7/ jan12dondon7 0 0
The bar at DonDon
115134 (Image: Gizelle Lau) Private rooms for parties of eight to 20 people Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon6-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon6.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon6.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon6/ jan12dondon6 0 0
Private rooms for parties of eight to 20 people
115133 (Image: Gizelle Lau) The open kitchen where boisterous staff cook and yell along with customers Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon5-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon5.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon5.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon5/ jan12dondon5 0 0
The open kitchen where boisterous staff cook and yell along with customers
115138 (Image: Gizelle Lau) Shelves upon shelves of sake Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon10-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon10.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon10.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon10/ jan12dondon10 0 0
Shelves upon shelves of sake
115132 (Image: Gizelle Lau) Large sake barrels decorate the wall behind the bar Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon4-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon4.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon4.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon4/ jan12dondon4 0 0
Large sake barrels decorate the wall behind the bar
115131 (Image: Gizelle Lau) Inside the restaurant Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon3-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon3.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon3.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon3/ jan12dondon3 0 0
Inside the restaurant
115130 (Image: Gizelle Lau) Entering DonDon Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon2-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon2.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon2.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon2/ jan12dondon2 0 0
Entering DonDon
115129 (Image: Gizelle Lau) The large wooden entrance on Dundas Street Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon1-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon1.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon1.jpg 624 415 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon1/ jan12dondon1 0 0
The large wooden entrance on Dundas Street
115128 (Image: Gizelle Lau) A healthy strike of the taiko drum greets each customer Introducing: DonDon Izakaya https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon_intro-96x96.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon_intro.jpg https://torontolife.com/wp-content/uploads/2012/02/jan12DonDon_intro.jpg 656 451 [] https://torontolife.com/food/introducing-dondon-izakaya/slide/jan12dondon_intro/ jan12dondon_intro 0 0
A healthy strike of the taiko drum greets each customer
DonDon Izakaya, 130 Dundas St. W., 416-492-5292, www.dondonizakaya.com
more on DonDon
http://www.wikito.org/DonDon_Izakaya
completely overpriced… the reason why GUU is so successful is because its affordable!
Fancy up the decor + serve dishes in nicer plates = higher prices
Had the black croquette which was bland; the ginger chicken, which had no discernible ginger flavour; the hotdog and the pork buns which both took forever to come and were so-so. the servers are exuberant and stentorious, the sake selection extensive, but the kitchen is slow, the food overpriced. Guud things come to those who wait.
Kaiseki was an incredible place for Japanese food. Knowing that Daisuke Izutsu is behind this restaurant makes me want to support his new venture. His food is worth the price tag and I’m looking forward to trying this place out! Love the food at Guu but I’d pay more just to bypass the gross lines.
Went today and as others have stated, the food was bland. Their avocado dish that was deep fried was plainly that, a deep fried avocado with corn nibblets mixed in.
Environment is great but staff are less enthusiastic (genuine) in their demeanor when greeting arriving patrons unlike Guu.
Guu is still the winner in Toronto!
What are you people talking about? Bland? It was absolutely delicious. Japanese food is not over powering, if you want over salty/sugary flavours than go to Jack Astors.
This place is awful. We popped in a couple weeks ago for a quick bowl of soup and it was the most horrific experience ever. Sure the atmosphere is nice, but upon ordering, not only did the servers not speak enough english to understand that we wanted a DOUBLE gin and gingerale(which is on their menu) but they walked away pretending they knew what we wanted, and proceeded to serve us plain gingerale and told us they didn’t have any gin after a lot of pointing and question asking.
Because they have an open kitchen, you’d think they’d try their best to practice proper health code practices, but nope: I watched one of the “chefs” cough all over everything and even into her hands and then proceed to NOT wash her hands and touch a whole bunch of food.
Along with this, I watched the person making our soup SLURP out of the ladle he was stirring the soup with! Talk about double dipping! Needless to say, I did NOT eat the soup. I don’t care if the germs dissipate because of the heat…use a different spoon to taste please! Lastly we also ordered teppanaki which was barely cooked and basically flavourless.
I would never ever go here again and recommend others to stay away. Worst experience I’ve ever had at a restaurant.
Have you been to DonDon Izakaya recently? A lot has changed (and improved) since it first opened. I will admit that there were times where I was anticipating more flavour in the foods I ordered when DonDon first opened. But now I go at least once a month, and I have very little to complain about. The dinner menu has more selection (and lots of pictures!), lunch menus have been updated, and there are now impermanent menus that feature new and special dishes each month. The selection of sake is remarkable, and they even host cool sake events every now and then. There are still times when the wait between dishes is a little long, but I’m pretty sure that’s to be expected when you have groups of people ordering 10 dishes or more! The wait really isn’t that bad if you’re in good company. And it’s better to be waiting inside with a drink in your hand than outside in a big, long line waiting to get in.
My advice? If you haven’t been yet, go!! If you’ve been once and weren’t sure what to think, try, try again!