Wednesday, January 11, 2012

Daikokuya Ramen @ J Town Los Angeles

We all remember our first taste of Ramen. For some, it was a defining moment. For me, Daikokuya Ramen was love at first taste. Our wait was 40 mins and it was well worth it.

There is never a clear line at Daikokuya, it is perpetually crowded with no sight of empty chairs and counter tops. The restaurant does not take reservations, hence the first thing diners do when they enter the restaurant is to pencil down their name and wait for their turn to slurp.
Seared Kurobuta Pork Belly Chashu with sweet glaze and green onions. The Kurobuta Pork is regarded as one of the highest quality pork in the world. This highly prized pork comes from the ancient breed of pig known as Black Berkshire.

The Gyozas at Daikokuya are made fresh everyday, topped with thinly sliced scallions scattered over the top. The rectangular packets are pan fried with edges that are crispy and pork fillings that are intensely juicy and flavorful.

The noodles, made from wheat flour, are combined with seasoned bamboo shoots, bean sprouts, green onions and a seasoned hard boiled egg. Each bowl of Daikokuya Ramen came with few slices of fatty Chashu too. What so special about this bowl of noodles? Well, it is the broth, which is cooked for over 15 hours using the kurobuta pork bones, yielding a bowl rich flavorful broth unlike any other.

Next stop Mochi Mochi.....

Daikokuya on Urbanspoon


  1. pork galore. i am so envious. there's not many porkilicious ramen outlets in Malaysia...

  2. Yea tell me about it. But the Hokkaido Santouka Ramen @ Pavilion KL is pretty good. =)