Comments on: ramen rating: daikokuya http://www.ramenramenramen.net/2006/10/08/fresh-ramen-rating-daikokuya-ramen/ Fri, 16 May 2008 04:04:04 +0000 http://wordpress.org/?v=2.3.3 By: the ramen blog & other goodies! | ramen preview: daikokuya costa mesa http://www.ramenramenramen.net/2006/10/08/fresh-ramen-rating-daikokuya-ramen/#comment-4919 the ramen blog & other goodies! | ramen preview: daikokuya costa mesa Sun, 30 Mar 2008 00:19:59 +0000 http://www.ramenramenramen.net/2006/10/08/fresh-ramen-rating-daikokuya-ramen/#comment-4919 [...] had it that Daikokuya was opening in “the OC” in the beginning of March. I happily went there two weeks ago [...] […] had it that Daikokuya was opening in “the OC” in the beginning of March. I happily went there two weeks ago […]

]]> By: JC http://www.ramenramenramen.net/2006/10/08/fresh-ramen-rating-daikokuya-ramen/#comment-523 JC Sat, 12 May 2007 22:48:20 +0000 http://www.ramenramenramen.net/2006/10/08/fresh-ramen-rating-daikokuya-ramen/#comment-523 My experience with Daikokuya vs. Shin Sen Gumi was a little different. Having been to both places many times, I always felt that Daikokuya's soup was richer in flavor (and SSG's soup is occasionally too salty). If you get kotteri, it's even better, but it's not for the faint of heart: the soup looks like boba tea, its surface covered with floating droplets of lard. SSG wins hands down with regard to the noodles, however (although I admit, I prefer the thinner Hakata-style noodles). Daikokuya is inconsistent - sometimes the noodles are well-cooked, other times they are overcooked. SSG's noodles are consistently firm (and if you get kaedama, the second helping is even more firm). I agree about the pork though. SSG's does not compare to Daikokuya's. Neither place holds a candle to Kyusyu Jangara in Tokyo, however. :) BTW, you also mentioned how mediocre you thought Tampopo was. I didn't think the Gardena Tampopo was all that bad. Not great, but not terrible. I liked it better than Ramenya and Chabuya, at least. My experience with Daikokuya vs. Shin Sen Gumi was a little different. Having been to both places many times, I always felt that Daikokuya’s soup was richer in flavor (and SSG’s soup is occasionally too salty). If you get kotteri, it’s even better, but it’s not for the faint of heart: the soup looks like boba tea, its surface covered with floating droplets of lard.

SSG wins hands down with regard to the noodles, however (although I admit, I prefer the thinner Hakata-style noodles). Daikokuya is inconsistent - sometimes the noodles are well-cooked, other times they are overcooked. SSG’s noodles are consistently firm (and if you get kaedama, the second helping is even more firm).

I agree about the pork though. SSG’s does not compare to Daikokuya’s.

Neither place holds a candle to Kyusyu Jangara in Tokyo, however. :)

BTW, you also mentioned how mediocre you thought Tampopo was. I didn’t think the Gardena Tampopo was all that bad. Not great, but not terrible. I liked it better than Ramenya and Chabuya, at least.

]]> By: the ramen blog & other goodies » fresh ramen rating: chabuton ramen noodles http://www.ramenramenramen.net/2006/10/08/fresh-ramen-rating-daikokuya-ramen/#comment-442 the ramen blog & other goodies » fresh ramen rating: chabuton ramen noodles Sun, 04 Feb 2007 02:44:30 +0000 http://www.ramenramenramen.net/2006/10/08/fresh-ramen-rating-daikokuya-ramen/#comment-442 [...] pork deserves it’s own paragraph. The best pork I’ve had outside of Japan was at Daikokuya Ramen in L.A. That experience was marred by a somewhat lackluster soup. Chabuton’s pork was just as [...] […] pork deserves it’s own paragraph. The best pork I’ve had outside of Japan was at Daikokuya Ramen in L.A. That experience was marred by a somewhat lackluster soup. Chabuton’s pork was just as […]

]]> By: toratoshi http://www.ramenramenramen.net/2006/10/08/fresh-ramen-rating-daikokuya-ramen/#comment-260 toratoshi Mon, 04 Dec 2006 08:37:42 +0000 http://www.ramenramenramen.net/2006/10/08/fresh-ramen-rating-daikokuya-ramen/#comment-260 I don't think that you're the only one who had bad luck with daikoku ramen...I used to go there several times a month, but I think they changed chef? At any rate, the chahan used to be pretty good, until I went with a friend and got "oil-flavored" fried rice. Well, actually it was more like "burned-oil" flavored fried rice. Noodles were overcooked and soup was so-so. I went back once more and was greeted with even more greasy fried rice. When I commented to the waitress, she said, "That's the normal taste all the time" (well actually said it in Japanese, but...). She went into the back...I joked with my friend as I smelled some burnt oil wafting into my nose tht I hoped they weren't cooking the same thing for me. Sure enough...a few minutes later, she came back with the same inedible fried rice. I haven't been back. Shisengumi, on the other hand, is another story. I drive down from west la on a regular basis and have been for the past 6 years at least...probably more. Side dishes are up and down, but the atmosphere is more fun for hanging out with friends, especially since it's not a "quiet neighborhood" type place for me. The ramen is always on par or above and if there's any true inconsistancy, the staff is always more than willing to replace orders. It's a shame that there are no good ramen places on the west side other than the moderately tasty ramenya, which although not fantastic, is definitely always satisfying and more than enough to fill you up twice over. Don't even get me started on the crowded "chabuya". *sigh* I think most newbies to ramen would be better off sticking with shincup ramen or even nissin cup ramen. I don’t think that you’re the only one who had bad luck with daikoku ramen…I used to go there several times a month, but I think they changed chef? At any rate, the chahan used to be pretty good, until I went with a friend and got “oil-flavored” fried rice. Well, actually it was more like “burned-oil” flavored fried rice. Noodles were overcooked and soup was so-so. I went back once more and was greeted with even more greasy fried rice. When I commented to the waitress, she said, “That’s the normal taste all the time” (well actually said it in Japanese, but…). She went into the back…I joked with my friend as I smelled some burnt oil wafting into my nose tht I hoped they weren’t cooking the same thing for me. Sure enough…a few minutes later, she came back with the same inedible fried rice. I haven’t been back.
Shisengumi, on the other hand, is another story. I drive down from west la on a regular basis and have been for the past 6 years at least…probably more. Side dishes are up and down, but the atmosphere is more fun for hanging out with friends, especially since it’s not a “quiet neighborhood” type place for me. The ramen is always on par or above and if there’s any true inconsistancy, the staff is always more than willing to replace orders. It’s a shame that there are no good ramen places on the west side other than the moderately tasty ramenya, which although not fantastic, is definitely always satisfying and more than enough to fill you up twice over. Don’t even get me started on the crowded “chabuya”. *sigh* I think most newbies to ramen would be better off sticking with shincup ramen or even nissin cup ramen.

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