Daikokuya (Los Angeles)

Daikokuya Ramen (Little Tokyo – Los Angeles)



I went to this noodle house in Little Tokyo about 3 years ago, being my gateway to the world of excellent ramen here in the States. I had once been to Japan years before, having randomly tried about a dozen or so noodle shops there. It planted an early seed in me, one in which I just assumed couldn’t be itched until I returned there. Shops dedicated solely to making ramen are rampant all over Japan, having a density much like the KFC/Taco Bell/Mcdonald’s culture that exists here. Today, a number of well-respected Japanese ramen noodle companies are breaking into the American market and expanding beyond their base Japanese expatriate clientele. This is evident not only with ramen shops but with major efforts to export high-grade packaged fresh noodle ramen for the home. More on that later.
Daikokuya has received mucho praise from the press and, consequently, is a place where, if you’re planning to have an experience that is primarily about the ramen and not the scene, you must go early. Ramen lovers complain vociferously about how they have gone downhill after becoming well-known. I suspect that these are the same folks who complain about Santouka. I say if you’re going to complain about Daikokuya, complain about the prices, the wait, and the crowds, but don’t blast their ramen. It's spectacular.
I ordered their famed shoyu-tonkotsu with extra Kotteri (meaning a more porky concentration to the broth, creating a further richness. Asseri being primarily a chicken-base broth) accompanied with loads of negi, marinated tamago, menma, and moyashi (bean sprouts) and topped with toasted sesame seeds.
I wasn’t planning on returning to Daikokuya on this trip figuring I already highly enjoyed it once and had a laundry list of other promising ramen shops that existed in areas such as Torrance, Gardena, Sawtelle, and the San Gabriel Valley. Good thing I did. Overall, this was easily one of the best ramen I tried in Los Angeles. Every component was outstanding. Their rich tonkotsu broth had a pleasant mushroomy element and was surprisingly light on salt. Their imported but basic chijire (curly) egg noodle kept its integrity like no other being firm yet distinct.
The chashu (marinated Kurobuta) was a thicker cut than any other I had but was still moist and highly flavorful—actually, in a league all its own. Absolutely beautiful, luscious striated fattiness that still demanded a nice toothsome bite, unlike Santouka which was more silky and almost brined-like (still great, though). Its marinade was notable as well.
Their use of loads of fresh scallion (negi) and crisp bean sprouts (moyashi) were a sensational counterpoint to the milky/rich tonkotsu-based broth.
Finally, the wonderfully molten half-cooked (hanjyuku) tamago was as good as it got with the notable exception of Shin Mama Ramen’s sake-infused version.
If you’re into tonkotsu-style ramen, this place is absolutely mandatory.

Really glad I gave it another try.

Daikokuya

Daikokuya
327 E. 1st .St
Los Angeles, CA
(213) 626-1680

Other Los Angeles-area ramen noodle shops:
Hakata Shin Sen Gumi Ramen
Umemura Ramen & Shisen Ramen
Shin Mama Ramen
Gardena Ramen & Foo Foo Tei Ramen
Chin-ma-ya Ramen
Santouka Ramen
Asa Ramen

Finally made it here after unsuccessful attempts due to long lines, 11am Saturday did the trick. I would consider myself a ramen novice, but this place was amazing. Went with their specialty ramen dish and added extra pork. A little pricey but the portion is pretty big. Annoyed that this place gets so crowded because it necessitates off-hr visits that are sometimes hard to pull. Excited to try the other LA ramen spots that are being mentioned.

PIGMON wrote:I ordered their famed shoyu-tonkotsu with extra Kotteri (meaning a more porky concentration to the broth, creating a further richness. Asseri being primarily a chicken-base broth)

A bit of clarification for us gaijin (although I'm not sure Pigmon's excellent post really needs it but what the heck...)

Kotteri translates literally as "thick" or "rich". Asseri means "thin". In accordance, it is possible to get kotteri miso ramen by adding the "oil" of cooking meats to other ramen in addition to the Hakata-style ramen which gets its white color and creamy texture from simmering pork bones.

While finding a chicken based "Kotteri ramen" is rare it does exist and is made by cooking chicken bones until the gelatin dissolves much like the more common pork version.

Stagger wrote:

PIGMON wrote:I ordered their famed shoyu-tonkotsu with extra Kotteri (meaning a more porky concentration to the broth, creating a further richness. Asseri being primarily a chicken-base broth)

A bit of clarification for us gaijin (although I'm not sure Pigmon's excellent post really needs it but what the heck...)

Kotteri translates literally as "thick" or "rich". Asseri means "thin". In accordance, it is possible to get kotteri miso ramen by adding the "oil" of cooking meats to other ramen in addition to the Hakata-style ramen which gets its white color and creamy texture from simmering pork bones.

While finding a chicken based "Kotteri ramen" is rare it does exist and is made by cooking chicken bones until the gelatin dissolves much like the more common pork version.

Thanks for the clarification, Josh (and the nice link). Looking forward to getting such clarifications from those who are far more knowledgeable than I.

Nice post.

It's a nice place to go, and I think they serve some of the best gyoza in the city.