Much has changed in the week and a half since I ate at Daikaya. The weather has nudged warmer (sort of), and the restaurant has since opened its second-floor izakaya. I’m guessing what’s stayed the same are the lines queuing up for a taste of the ramen.
The ramen bar was hopping on a chilly Tuesday night.
We were lucky to get seats at one of the long communal tables.
The gyoza were what you’d expect — crispy on the bottom with a thin skin and juicy filling of pork and cabbage.
Daikaya keeps the ramen menu simple with four types to choose from. I have to imagine the shoyu ramen is the most visually appealing of them all.
The glossy, caramel-colored broth shimmers in the light. Rounding out the bowl are bean sprouts, chopped scallion, a sheet of nori, grilled onions, ground pork, a slice of roast pork, and half a soft boiled egg.
One sip of the broth and boom, a flavor of grilled smokiness explodes on the taste buds. It’s intense and wonderful. I couldn’t quite pinpoint what was imparting all that grilled goodness into the broth — was it the onions? An exceptionally hot wok?
Doesn’t matter. The point is, the rich broth accompanied by the toppings and chewy, wavy ramen noodles works beautifully.
My office is near Daikaya so I’m admittedly biased, but hooray for ramen in Penn Quarter!
705 6th St. NW