Quick info:

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$20-30

Recommendation: All forms of Ramen

The Appetizer

Daikaya does one thing and it does it well. Ramen. I’ve never been to Japan, but I have a suspicion that when I do, the ramen there will taste quite familiar. One of the more interesting things about Daikaya is actually one door over. It has a sister the izakaya! Immediately upstairs from the bright and colorful noodle shop is a darker, more relaxing bar, filled with Japanese whiskeys, other spirits, and small plate dishes. I waited upstairs for a colleague to arrive, then had them ship my drink downstairs where I could enjoy it alongside my ramen. Truly a dynamic duo.

The Main Course

When I visited: February 2022

What I ordered: Shoyu ramen

Why I recommend: This is my benchmark. Whenever I try ramen from anywhere else, this is what I compare it to. A dark soy sauce infused broth, with imported noodles from Sapporo, Japan, topped with half an egg, and wok charred garlic, onion, scallions, bean sprouts, ground pork, chashu, and nori. What a beautiful combination. These toppings are really just cherries on top of what is truly liquid gold of a broth. When it comes down to it its a deep complex savory broth with warm toasty highlights. Often people will add extra sauces or spices to their ramen, and to each their own, but I don’t think this needs to be customized. Its simply the best, and I doubt you could make it any better.

Desert

This dish inspired me to attempt to make shoyu, Until I realized this broth takes three days to make and requires a lot of prep. I decided to leave shoyu to the professionals and now I seek it out in every city for anything that resembles the enjoyment I get from Daikaya.