Daikaya, Washington D.C.

Daikaya
705 6th Street NW
Washington, DC 20001

Mother’s Day one year ago I started this blog in memory and honor of my wonderful mama, who introduced me to the world of delicious food across East and Southeast Asia. Given that this is a one year anniversary of sorts, I was debating on what to write about. Do I write about a restaurant I have already posted about because I would be eating dishes that my mother would love? Do I write about a new restaurant eating dishes my mom would order, but the execution was subpar? Finally, do I write about a restaurant that serves dishes that my mom would be less experienced in, but is just really good?

I opted for the latter because, at the end of the day, my mom was about eating good food around magnificent company and, on occasion, experiencing new things.

Daikaya

A few weeks ago when I was in DC, I had a quick lunch with a friend of mine after touring the NPR building. We decided on Daikaya, a restaurant serving ramen that has a good reputation and was between where I was visiting and where my friend was working. Given Daikaya’s rave reviews, I was ready to see how it stacked up not just to Toki Underground, the previous king of ramen in DC, but to the great ramen joints in Southern California and New York City.

Fortunately we arrived at Daikaya just before the DC lunch rush started crowding the restaurant. Within about 10 minutes we were seated in their modern bar-esque type seating arrangement. We were promptly served water and ordered relatively quickly. I got the spicy miso ramen with chashu and soft boiled egg.

After waiting for about 10-15 minutes, the bowls of ramen came to our table. The first sip of the soup was heavenly, with a perfect amount of spice and salt. As a person who usually eats Hakata style tonkotsu ramen, which can be a bit salty, I was pleasantly surprised with the lightness but also complexity of the spicy miso flavor. The ramen noodles were cooked just right, which was wonderful given that Toki Underground can have a tendency to overcook their noodles. The soft boiled eggs were also cooked just right with the flavors balancing the spice of the broth really well. The chashu was the only disappointment. It wasn’t bad, per se, but could have been sliced thicker as well as had juicier and fattier cuts of pork.

Overall, Daikaya definitely beat Toki Underground to take the title of “Best Ramen in DC” in my book. As for the comparison between Daikaya and ramen shops in LA or NYC? I feel Daikaya was comparable, but I probably need to eat more Sapporo style ramen shops in either city before I can really judge.

In the end, I think my mama would have agreed with my decision on good food and great times with friends. Given that Daikaya also has an Izakaya upstairs, it looks like I will have more opportunities in the future for friends and food, just as my mom would have wanted it.

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