Saturday, August 29, 2009

Daikoku Ramen

On a warm sunny day, the outside temperature is 79 degrees. It is really too warm for ramen but the Diakoku Ramen is calling my name. We arrive at Daikokuya at precisely 11:01 AM. We finally scored a booth. The restaurant opens at 11 AM and it is already a quarter full when we sat down. Five minutes later the all the booths were taken. By 11:15 there was a waiting list of six people. This place always has a line. Daikokuya only has one ramen on its menu. Oh what wonderful ramen it is. I will say that this is the best ramen that I have ever eaten. There are typically 3 types of ramen broth, and they are soy sauce, miso, and butter. The Daikoku broth transcends this and becomes the 4th. Their broth process starts the day before by "boiling pork bones and joints in a large cauldron all throughout the night". This wonderful process is what creates the perfect base for your meal. By the time we left, the people on the waiting list were overflowing out the door with 12 people waiting outside for a chance at a taste of this delicious ninja certified meal.
Today we have the special of the house, Daikoku Ramen.
Found at Daikokuya in Little Tokyo, Los Angeles, CA.

(Nikon D700, 60mm, f3.0, 1/80, iso 3200)

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