DAIKAYA Menu

Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. This broth has balance, depth, and complexity. It is not overly spicy and utilizes shiro-miso, which is white miso for this particular ramen. Topped w/ bean sprouts, onions, ground pork, chashu, scallions, and nori. **SOUP BASE CONTAINS PEANUTS - CANNOT BE OMITTED**

Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. The vegetable broth is finished in the wok which adds a roasted depth to the soup. Topped with brussels sprouts, bean sprouts, snow peas, carrots, onions, wood ear mushrooms, and braised shiitake mushroom. Also, comes standard with the egg-free noodles making it vegan friendly!

Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. \r\n\r\nSlightly exotic but also comforting, based on miso w/tomato & hint of curry *Vegetarian*

Ramen will not be hot, will require reheating (directions included) in order to maintain the quality of your order. \r\n\r\nRich spicy broth w/red miso, pork & shaved bonito flakes.

Pan-fried pork, wagyu, & cabbage filled dumplings.(4-pieces).

Roast pork shoulder

Ground pork prepared to complement your ramen, adding a savory depth.

Dried seaweed sheets (2 pcs)

Shio, Shoyu, Mugi Miso, Spicy Miso, or Veggie.

Soy-marinated egg (not vegetarian).

Runny & rich 63 degree cooked egg

Spice paste made with pork and chilies.

Vegan spice paste made with carrots and chilies.

Topped with a fried egg

Kewpie mayo, okonomiyaki sauce, bonito flakes, aonori - The traditional street food, Okonomiyaki, gets the Daikaya twist to be reminiscent of its roots.

Deep fried pee wees, butter, scallions, shichimi, soy

Broiled miso marinated salmon with carrot puree

Pan fried dumpling with pork and cabbage filling (4 pieces).

Shoyu, lemon, parsley, shichimi, togarashi

Grilled Yukon potato, slab of butter, salt - Inspired by the amazing potatoes and dairy products in Hokkaido, Japan.

Salt, pepper, teriyaki sauce, shichimi

Salt, pepper, extra virgin olive oil, ginger and garlic

TSUKUNE GRILLED CHICKEN MEATBALLS\r\nYakitori sauce, togarashi

Grilled zucchini with black pepper and Parmesan.

Grilled okra with sesame salt.

Maple syrup, brown butter, labne, soy sauce

Onsen egg, shirasu boshi, bonito flake, Koshihikari rice, dashi-shoyu

Fried eggplant, sweet miso, scallion, nori, Koshihikari rice (vegetarian) - Literally a fatty miso rice ball. A vegetarian version of an adapted Okinawan family recipe from Chef Katsuya’s childhood.

Chashu, red & white miso, scallions, tobanjan nori, shichimi, Koshihikari rice (spicy) - Literally a fatty miso rice ball. An adapted Okinawan family recipe from Chef Katsuya’s childhood.

Fluffy Steamed Rice, Perfectly Cooked to Complement Any Dish