Daikaya Ramen

Ramen. It might be the perfect food.

Proteins, veggies, and noodles combined in bowl of harmonious broth when done correctly, is magic.


Zen in a bowl

And there’s something magical about the ramen at Daikaya.

Daikaya is the creation of Daisuke Utagawa (Creative Director of Sushiko) and Chef Katsuya Fukushima (former chef of José Andrés’ Think Group.)

This 40-seat hip ramen joint is conjuring up a couple of hundred bowls of Sapporo style ramen daily.

What makes their ramen magical?


It’s not the carefully prepared Chintan stock, a complex concoction which contains chicken, beef, and pork that takes over 16 hours to make.

It’s not the custom noodles made by Nishiyama Seimen company and then imported from Sapporo, Japan.

It’s not the toppings that consists of onions and bean sprouts wok fried with minced pork and flavored with garlic and garlic oil.

It’s the delicate balance and perfect combination of all of the above that transforms something as deceivingly simple as a soupy noodles into, magic.

Daikaya serves 4 kinds of ramen, shio (salt), shoyu (soy sauce), miso, and veggie. Each with its own unique flavor profile and toppings.

However, ramen is now an interactive experience. You can “built your own” by picking additional add-on items. These range from something as simple as seaweed or canned corn to a complex piece of braised pork belly. So go nuts. The bowl is your oyster.

Aside from ramen, these guys also make a mean plate of pan fried pork gyozas (dumplings). Wash the whole thing down with a can of imported cold sake or a chilled bottle of Sapporo.


Don’t be afraid to slurp, it’s the polite thing to do and everyone around you is doing it. Finally, here’s a #ProTip. Show the cooks some love and choose the menu item that lets you buy the kitchen a six pack ($10), which is the least you can do to say “arigato.”

Daikaya Ramen Shop

705 6th Street NW

Washington, DC 20001


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