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A healthy strike of the taiko drum greets each customer
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The large wooden entrance on Dundas Street
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Entering DonDon
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Inside the restaurant
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Large sake barrels decorate the wall behind the bar
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Shelves upon shelves of sake
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The open kitchen where boisterous staff cook and yell along with customers
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Private rooms for parties of eight to 20 people
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The bar at DonDon
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The walls are made of long bamboo stalks
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Charring sashimi warayaki-style over burning hay
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Salmon wara yak: fresh salmon sashimi seared with over the fire of burning hay ($11.90)
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Chicken hoppeta yaki ($8.50)
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Atlantic salmon and egg salad ($6.50)
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Soft hanpen fish cakes ($6.80)
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Black croquettes: breaded potato cake with shrimp and cod paste, coloured with squid ink ($7)
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Tokyo-style hot dog: sausage topped with teriyaki stir fry ($5.20)
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Fwhat-fwhat pork buns: pork belly with ginger, cucumber, green onion, coriander and hoisin ($8)
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Making a Chu-Hi cocktail: nama grapefruit ($5.50)
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Nama grapefruit Chu-Hi cocktail ($5.50)