Nomo Nomo Aiming to Bring Izakaya Energy to Commercial Drive This Summer

Nomo Nomo, a 26-seat Japanese izakaya-style bar, is set to open its doors at 1268 Commercial Drive (right next to Magari by Oca) later this summer.

The new project comes from industry veterans Benedict Lim (Director of Operations/Co-owner and partner at the Lunch Lady) and Wayne Chow (Beverage Director/Co-owner), with Chef Heedong Choi (previously of Ubuntu) heading the kitchen. Bar Manager Lucas Szaraz (formerly The Keefer Bar) and Service Manager Gian Mancenido (Lunch Lady, Riley’s) round out the opening team, each bringing strong, detail-driven hospitality chops into the tiny space.

Late last week, I dropped by Nomo Nomo to meet the team and check out the space. For now, it’s all exposed studs and bare floor; but even in its skeletal state, you can already feel the intention humming beneath the surface. The vision, as shared by Lim, is clear: “A local hangout with global standards.” Designed by Jennifer Kurtz (of Kurtz Design), the 794-square-foot room will take shape around a dark, neutral backdrop warmed by walnut tones, curated Japanese art, and soft lighting. Think industrial warmth meets low-key art gallery – what the team is calling “unpretentious cool.”

Already part of the neighbourhood through his involvement at Lunch Lady (just down the street), Lim felt compelled to deepen his roots on The Drive. “There’s something honest about this place. It’s a little edgy, still evolving, and that’s what makes it exciting,” he says. With flexible seating, rotating art installations, and a concept built to support both snacking and proper late-night hangs, Nomo Nomo is hoping to nudge The Drive into staying up just a little later.

On the menu: yoshoku – or Western-influenced Japanese cuisine – interpreted through the lens of global ingredients and delivered with a playful energy. It’s a tight, rotating list of just fifteen dishes max, broken down by texture: raw, grilled, fermented, crispy, and handheld. The kitchen may be compact, but the ideas are roomy. (Ice cream sandwiches and seared fish could appear on the same table.) The goal is grazeable, flexible food that shifts with the night and the guest. Come for a quick snack and a drink; stay and accidentally order half the menu. You won’t be the first!

Drinks, meanwhile, will take centre stage. Chow and Szaraz are building a cocktail-forward bar program with eight house originals, a “not-so-classic” classics list, and a dedicated highball section made for speed and style — cordial, spirit, soda, done. For those after something familiar, sake, beer, and a small, smart wine list round out the offerings. It’s not your typical izakaya setup, to be sure — but then again, that’s the point.

Construction is already in motion, with a soft opening pencilled in for June 2025. In the meantime, the Nomo Nomo crew will be popping up around the city, teasing what’s to come.

We’ll have more details closer to opening day. Until then, follow along on Instagram (@nomonomo) for pop-up announcements and glimpses behind the curtain.

WHY WE CARE

We care because this crew gets it. With strong hospitality instincts, community roots, and a knack for fun, the Nomo Nomo team is set to bring good energy (and great snacks) to Commercial Drive. And the more snacks and more fun, the better! Always.