Miguelito and I usually are seated at the counter when we visit Daikokuya. But tonight we were lucky enough to score one of the red booths. The only disadvantage of having a comfy seat was that we couldn't peer over the short wall separating the kitchen and the counter to watch the cooks make all the food.
This is the view I had. Can you believe how many people were hungry for noodles after 10 o'clock on a Wednesday night?
Daikokuya didn't bother pandering to the hipster and expat crowd with neo-modern decor. Instead, it hung all these rusty post-World War 2 signs.
Hidden underneath the chopped scallions, the gyoza were shaped like ugly rectangles instead of plump crescents.
It didn't matter what the gyoza looked like if you ate them with your eyes closed. I almost choked when I bit into the crunchy skin and savory juice squirted down my throat.
Daikokuya's interpretation of deconstructed food required a platter, two bowls and a plate. The tsukemen is a manageable alternative to the huge bowl of noodles and fixings steeped in hot broth. The noodles were rinsed in cold water and placed in a bowl separate from the one containing the broth speckled with sesame seeds. Another plate offered chopped scallions, raw bean sprouts, bamboo shoots, a hard boiled egg and slices of seared pork. I like to think the tsukemen is the Vietnamese version of ordering pho with the raw beef on the side so that you can cook the meat to your preference. Sometimes, when Miguelito and I are super hungry, we order extra pork. Double your pleasure!
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