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Fighting the Heat---Hiyashi-chuka at DAIKOKUYA


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Fighting the Heat---Hiyashi-chuka at DAIKOKUYA

rabo encendido | Aug 27, 2005 10:53 PM

Damn, it's hot. 'Do The Right Thing' hot.

For the dog days of summer, DAIKOKUYA, the Little Tokyo tonkotsu ramen specialist, is serving up a rabo fave, hiyashi chuka. A big plate of chilled egg noodles, with the following items julienned, and heaped on top: cucumbers, roast pork (the same awesome kurobuta they use in their ramen), scrambled egg, tomatoes (thinly sliced) and one mystery item (mama rabo---a nihon-jin---claims its chikuwa, or fish cake. I, in all my worldly sophistication, claim its turkey lunchmeat. We never did resolve the dispute).

On the plate is a nice dab of karashi, or Japanese yellow mustard. You're given a sauce choice (served on the side, the way I like it)---a shoyu based sauce, or a goma (sesame) based sauce. You mix it altogether, and dive in.

The goma (mine) is too sweet, although extra karashi provides some equilibrium. The shoyu (mrs rabo) is excellent. A nice portion for $7.50.

Along with a tall glass of Calpico (sweet Japanese soft drink made from fermented milk), an effective way to fight off the summertime blues.


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