Nonkiya

Raw squid and octopus tossed in a bold sweet-and-spicy sauce are among the first dishes regulars seek out at Nonkiya. Because both use the same house seasoning, many diners like to order the two together and ask for them combined on a single plate. Coated in that rich, lingering heat, the seafood pairs effortlessly with a cold draft beer, naturally setting the pace for another drink.

Another mainstay is teba gyoza, juicy chicken wings stuffed with dumpling filling. Paired with a simple plate of seasoned Korean nori seaweed, it creates an unpretentious spread characteristic of a friendly neighborhood tavern. With its easy mix of Japanese and Korean homestyle bites, the appeal here lies in enjoying an affordable, relaxed evening.

Tucked away in Oji, Kita Ward, Nonkiya draws a loyal crowd largely thanks to the warm, approachable demeanor of the woman running the floor and kitchen. Working essentially solo to take orders, cook, and pour drinks, she appreciates it when guests order their intended dishes in a single batch early on, which keeps the evening moving smoothly. Payment inside is cash only.