Daikaya DC, Sunday Brunch Izakaya Style

I love brunch and I love izakayas. The guys behind Daikaya were absolutely genius to bring the two together. Known for authentic Sapporo style ramen, there is usually a line out the door of the first floor ramen shop. The ramen is good, but I most often head straight to the second floor izakaya when I am in town. The food is Japanese with International and American influences, but don’t call if fusion – it is by definition, quintessentially izakaya food.

I am usually at Daikaya in the evenings.  The usually dark space has natural light at brunch, providing an opportunity to appreciate the little design details.

Daikaya has a good selection of whiskey, shochu, sake, and beer. For brunch, I stick with the fun cocktails. A Daikaya style seasonal mimosa and Bloody Mary (with smoked takuan) is on the menu.

The Eldrick “Tiger” Woods has shochu, citrus, and house barley tea. Ingredients that I would have never thought to put together, yet it somehow tastes comfortingly familiar.

I ordered the Pinku Dorinku just for the name, but the combination of shochu, yuzu, and purple sweet potato vinegar doesn’t disappoint. The house ginger beer is a good nonalcoholic option.

The brunch menu includes some fun plays on American classics. For me, the winner is “Chicken and Waffes.” Taiyaki with chicken kara-age topped with wasabi butter and maple syrup. Surprisingly, the wasabi butter pulls the dish together.

The “Lox and Onigiri” pairs an “everything” onigiri with smoked salmon, salmon sashimi, ikura, pickled onion, and cream cheese.  Although presented in a unique form, the flavors are reminiscent of a bagel shop.

The french toast is soaked overnight in cream and soy milk, and served with kinako (roasted soybean flour). Although a common ingredient in traditional Japanese desserts, kinako does not usually have a very sweet flavor. As presented, the kinako somehow reminded me of cinnamon sugar, without the cinnamon.  

The steel cut oatmeal is the definition of comfort. Served with Calpico yogurt and seasonal fresh fruit, this dish represents my childhood in a bowl.

Besides the brunch dishes, some familiar favorites from the dinner menu are available. I never pass up the grilled avocado with ponzu, wasabi, and nori salt.

The pork and brussels sprouts skewer is served “onomiyaki-style,” with Japanese mayo, okonomiyaki sauce, katsuo, and aonori.

In all my visits, the only dish that I didn’t particularly like was the grilled oyster with bbq sauce, chashu, and butter.  The oysters weren’t cut off the shell, making it very difficult to eat.  What we did taste was overwhelmed by the bbq sauce. Everything else that I have tried at Daikaya has been well executed.

Access:

Brunch is served on Sundays from 11-3pm.

Daikaya Izakaya is located at 705 6th St NW, Washington, DC 20001.  The closest Metro stop is Gallery Place/Chinatown

Reservations are accepted only for the 2nd floor Izakaya – 202-589-1600.