Shoyu Ramen
In keeping with Sapporo ramen tradition, we use very dark rich soy sauce in our shoyu ramen. The soup has toasted garlic and slight caramel tones. Topped with 1/2 egg: nitamago
Reviews Across the Web
Divided into a ramen shop and an izakaya (a Japanese bar), Daikaya has become one of the most popular restaurants in the city. Get to the Chinatown ramen shop early (lines form for lunch every day) to try the shoyu ramen, which features Nishiyama noodles (rarely used in the U.S.), Chintan stock and a soup base that is prepared over 16 hours. The noodles and broth form a flavor combination you’re sure not to forget anytime soon.
Washington.org
Apr 7, 2018The Daikaya team -- Daisuke Utagawa, Chef Katsuya Fukushima, and Yama Jewayni -- have built a ramen empire here with Bantam King, Haikan, and the original, Daikaya. The latter is still the best, offering Sapporo-style ramen that is distinguished by its Chintan stock, a clear soup base that requires over 16 hours of preparation to achieve its delicate and complex depth. Daikaya is also one of the only ramen-yas in DC not to use the ubiquitous Sun noodles, as they’re now one of only two ramen shops in the US that use the Nishiyama.
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