Posts Tagged ‘Daikaya’

Is Donburi the New Ramen?

A year ago, D.C. diners had no reason to know the term "donburi." These days, the Japanese rice bowl dish has shown up on a number of menus around town and even headlines a new Adams Morgan restaurant called—what else?—Donburi. The dish consists of lightly sauced white rice topped with fried, simmered, braised, and raw […]

D.C.’s Best Kitchen Counter Seats

Most diners eat out to get away from the kitchen, but at a handful of local restaurants, stoveside is where you’ll find the best, most exclusive seats in the house. Which should be obvious: Watching a top-tier chef prepare your meal can be like seeing a magician reveal his trick. Just don’t be shy: “We […]

Daikaya Owners Nix Plans for Japanese Cocktail Bar Called Kiji Club

Sorry, folks, Japanese cocktail spot Kiji Club isn't happening after all. The owners of Daikaya were going to open the bar in the basement space at 600 F St. NW, just a block from their ramen shop and izakaya. They even started the buildout. But according to co-owner Daisuke Utagawa, they've decided not to continue with the venture. Utagawa explains […]

Daikaya Launches Late Night Menu With Doughnut and Pop-Tart Ice Cream Sandwiches

They may not yet rival the cronut, but ice cream sandwich dessert hybrids have received their fair share of hype this summer. Ted's Bulletin (along with Carl's Jr.) gained attention for its off-the-menu homemade Pop-Tart ice cream sandwiches, while Goodies Frozen Custard & Treats food truck and Astro Doughnuts & Fried Chicken debuted doughnut ice […]

Remixology: Make Us a Drink With Quail Eggs

Where: Daikaya Izakaya, 705 6th St. NW Bartender: Eddie Kim Mystery Ingredient: Quail eggs Bartender Response: “How do I open this thing?” Kim said as he hit a quail egg with a spoon. “The shell is soft but the inner membrane is thick.” He ended up using a knife. What We Got: An eggs-and-bacon variation […]

James Horn Leaves Daikaya With Plans to Open His Own Place

Friday was Daikaya general manager James Horn's last day at the hot new Japanese izakaya and ramen shop. He tells Y&H he left the restaurant to focus on his consulting company with the eventual goal of opening on a restaurant and bar of his own. Horn, the opening GM at Graffiato and Bandolero, comes from a restaurant family, who recently […]

Underfed: Good Staff Is in Short Supply, and Restaurants Are Getting Desperate

Among local restaurateurs, there’s a sacred code: Don’t walk into another operator’s restaurant and try to steal the staff. But these are desperate times. In recent months, poaching has become more frequent and more aggressive. Passion Food Hospitality co-owner Gus DiMillo says it’s become all too common to see managers of other restaurants come into […]

Daikaya Launches Happy Hour With $3 Small Plates

In case you needed one more excuse to hit up Chinatown's Daikaya, here ya go: the upstairs izakaya is launching a happy hour weekdays from 5 to 7 p.m. Chef Katsuya Fukushima and his team will serve up a rotating selection of $3 small plates. The initial offerings include deep-fried (non-poisonous) blowfish and chicken karaage; grilled cherry tomatoes with miso-cheddar […]

Thank You For Sharing

White House assistant chef Sam Kass is standing to my left at the 20th anniversary celebration for Jaleo. To my right is a guy in a suit with an earpiece. Is he guarding one of the many ambassadors circulating the honeycomb-ceilinged dining room? Supreme Court Justice Sonia Sotomayor? Virginia Sen. Mark Warner? Or perhaps the […]

Fickle Pickles: Only One Man Can Touch Daikaya’s Fermented Vegetables

It's labeled simply "the stinky stuff" in the kitchen of Daikaya. The fermented rice husk paste pickles cucumbers and daikon to create a traditional Japanese specialty called nukazuke on the restaurant's upstairs izakaya menu. Only one person, sous chef Michael Turner, is allowed to touch the mixture with his bare hands. If anyone else's skin […]

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