Posts Tagged ‘Katsuya Fukushima’

The Latest Artisanal Trend in D.C. Restaurants? Branded Booze

Iron Gate, Founding Farmers, Kapnos, The Red Hen, The Passenger, and more all have their own private labels.

Is the Future of D.C. Restaurants in Collaborations?

Mandu could have been mistaken for a hot nightclub with a line of people camped out down the block at 10 p.m. on a recent Friday night. But instead of a bouncer, a host ushered in the crowds. Within 10 minutes, every seat in the Korean restaurant was full, with people two or three deep […]

Daikaya Now Has D.C.’s Fizziest Cocktails

Pretty much every serious cocktail bar in the city makes their own sodas these day, but none do it quite like Daikaya. Using technology developed by home brewers to quickly carbonate their beer, Beverage Director Lukas Smith is able to give his cocktails the kind of sharp fizz and fine bubbles you’d normally find in […]

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 […]

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 […]

Ten Facts About Daikaya’s Upstairs Izakaya

The upstairs izakaya at Chinatown ramen shop Daikaya is set to open as soon as this weekend. Here are 10 things you should know about it: 1. The space is reminiscent of a Japanese izakaya, but you'd never find an izakaya like it in Japan. For example, co-owner Daisuke Utagawa says he's never seen an […]

Soup Dreams: Daikaya Chef Katsuya Fukushima Trades High-End Molecular Gastronomy for Traditional Ramen

Chef Katsuya Fukushima made a career in cutting-edge cuisine, experimenting with spherification, foams, smoke—even meat-flavored chewing gum. He helped José Andrés open the original six-seat Minibar, where he was chef de cuisine, and he cooked for eight months at El Bulli in Spain, a former Mecca for molecular gastronomy. Fukushima also had a heavy hand […]