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Daikokuya today -- oishii desu yo!

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I think maybe someone at Daikokuya has been reading this board and taking notes. There has been a lot of talk about it going downhill -- less rich broth (I wouldn't know, I always get kotteri style), pork not as good, etc.

Today, all was set to rights.
Soft boiled egg. Gooshy. Creamy. Gorgeous. I've never had a soft boiled egg here before. I stole my husbands'.
Porky pork. Incredible.
Broth from some deep dark magic cauldron.

Was this a fluke? God, I hope not.

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  1. Nope! Been going for YEERZ.... always been top notch!!

    --Dommy!

    3 Replies
    1. re: Dommy

      I'm one of those dissenters who commented about Daikokuya going downhill of late.

      I, too, have been going there for years, but in the last 6 months, the broth had been getting bland. My taste buds then turned west towards Santouka and (rising star) Chabuya.

      khh1138's review gives me hope. I shall try Daikokuya once more and report back.

      As always, eager to hear from Rameniac on this issue.....

      1. re: J.L.

        You see.. maybe that is it... Tastes change (I know I can't tolerate salt much anymore, so my Ramen cravings are fewer and fewer) and honestly, I find Santouka a touch too 'funky' for me. Daikokuya believe it or not, has always been a more refined Ramen in my tastes. As the poster said... I ALWAYS order it Kotteri which adds just the right amount of richness to elevate the flavor just enough...

        --Dommy!

        1. re: J.L.

          I work very near here and go frequently. I thought a year ago or so it had a bad moment. It was around the time that they were making an effort to get going in Costa Mesa so maybe that was the reason, they also I think lost their long time tatooed noodle man. Since then, it's been back to the same old Daikokuya, which IMO is pretty good.

      2. Only complaint I ever have is the wait.

        Their pork is best in class - riidiculously tender.

        1. I find myself going just for the pork.

          1. i've been wanting to try this place but i wasn't sure if they have vegetarian items. i can do fish- but wasn't sure if all the broths were meat based. does anyone know?

            1 Reply
            1. re: Clyde

              They only have one broth, and it's porkalicious.

            2. Daikokuya is a popular place. That should explain the talk about it going downhill.

              Is this trend still surprising to people? Certain types of people love to hate on popular things just because they're popular.

              1 Reply
              1. re: andytseng

                Personally, I've had mixed reactions to the Costa Mesa store. The broth when they first opened was not as rich as the Little Tokyo store. That one time, the soup was weakly flavored, and lukewarm. It's improved since then, but any multiunit operation is prone to glitches like this.

              2. This was maybe my twentieth trip to Daikokuya? I don't really know. But it was the only time I've ever had a soft boiled egg. And it was certainly the best broth of any of my visits. So I'm wondering about it on those two counts.

                Do they *sometimes* have soft boiled eggs and I got lucky, or is this something I can request? The difference is dramatic and I'm sad to think the next time I go back I might get a dull hard boiled egg again.

                I always love the broth, but maybe my senses were just especially ready and peaked for a prime experience because we shared a moment, let me tell you. :)

                1 Reply
                1. re: khh1138

                  Actually, both me and my GF got soft boiled eggs the last 2(!!) times we were there, so luck of the draw or are they getting their stuff together?

                2. The place is ok. Went there a couple of months ago with some Japanese friends (fresh off the airplane friends), they weren't exactly impressed. They said that Santouka Ramen at the Mitsuwa Marketplace is better.

                  2 Replies
                  1. re: martiniman

                    I've been going to Daikokuya for the past four years. I usually go once or twice a month. The last few times that I have gone, I have noticed a considerable drop in quality and taste. At first it was just the broth, it seemed a bit watery. I went yesterday and the pork was hard and flavorless; a far cry from the delicious and soft pork that I've had before.

                    Perhaps it has to do with the growing popularity of the restaurant. Before, there was no lunch time wait and only 5-10 minute wait for dinner. Now, lunch time wait is usually 20-30 minutes and dinner time waits are so long that I often leave to another restaurant (over 45 minute wait).

                    Too bad. I loved the old Daikokuya.

                    1. re: martiniman

                      May I assume this is not the Little Tokyo location? Fresh off airplane plus Sanotouka in Mitsuwa=???? I think the J-Town location gets higher marks than the South Bay one.

                    2. Went to the little tokyo location for lunch yesterday, got the ramen (kotterri-ized, of course), gf got the tsukemen. Great as usual, got a seat at the bar and watched all the craziness happening. I don't know if it makes a difference, but the times I get more of a hardboiled egg are when I save it for last (doubt if the carryover cooking time with the broth would effect it that much, though.) I'll have to do some more research (mmm, tasty, tasty research).

                      I was so jealous of my gf, though, as I didn't know they panfry the roast pork slices in the tsukemen. Delicious, especially the bits of fat that crisp up! Not sure if you can request that pork for the ramen, but I'm definitely going to try.