“Haikan – 2nd Sapporo-style Ramen Shop from Daikaya Team to Open in Shaw Saturday”

Haikan Interior 1
Photos by FARRAH SKEIKY

From a press release:

Haikan (805 V Street NW) – the 2nd Sapporo-style ramen shop from the talented team behind Daikaya including partners Daisuke Utagawa, Chef Katsuya Fukushima, and Yama Jewayni – will open at the Atlantic Plumbing Building on Saturday, August 27th at 5pm beginning with dinner service only. Haikan will be the third restaurant to open in Washington DC from the Daikaya team – following closely on the heels of recently opened Japanese chicken ramen shop Bantam King – and will serve as the team’s second eatery to open offering up a variety of traditional Sapporo-style ramen. Haikan will be open 7 days a week for dinner, with plans to launch brunch and lunch service in the future.

Featuring 2,120-square feet on the interior ground level of JBG Companies Atlantic Plumbing Building, Haikan will offer a completely new selection of traditional Sapporo-style ramen, different from the variety of ramen currently offered at both Daikaya and Bantam King including Shio, Shoyu, Miso, and Vegetable. The Shio showcases the delicate and complex chintan stock providing a hint of seafood flavor. For the shoyu ramen, the team at Haikan decided to go back to the taste of the classic Showa period, which served as the first golden age of ramen in Japan. Haikan’s complex stock is brightened by fresh soy sauce flavor. Invented in Sapporo, miso ramen uses a lighter, gentler miso with sesame seeds to match the stock. And Haikan’s vegetable ramen is 100% vegetarian. The team uses vegetable stock and miso as the base for the soup, which is slightly spicy and extremely rich in flavor.

Haikan Bar 2

And in addition to ramen, Executive Chef Katsuya Fukushima will be sharing a playful selection of Japanese-inspired small plates, priced between $8 to $10 each, such as Mapo Tofu Poutine, Smashed Cucumber Salad, Crab Rangoons, Kakigori, and a Pea-sar Salad, just to highlight a few dishes. The ramen shop will offer seating for 99 with 59 seats indoors, and 40 seats outdoors. Haikan’s bar program – a collective team effort – will debut an inventive collection of Japanese-inspired handcrafted cocktails, and a concentrated selection of Japanese sake, shochu, beer, whisky, and more. The outdoor patio area will feature a large communal table and during nicer weather pivot doors can be opened connecting the interior of Haikan to the large patio area.

More including the menu after the jump.

Haikan Ramen Line

“With over 1,000 ramen shops in the city of Sapporo alone, we’re excited to share a completely new line-up of traditional Sapporo-style ramen with our guests through the opening of Haikan”, said Daisuke Utagawa, one of three partners at Daikaya. “Through Haikan, our goal is to further connect, educate, and transport our guests to Japan through offering authentic Sapporo-style ramen. At Haikan, we’ll offer a shio, miso, and completely original vegetarian ramen, as well as a unique shoyu ramen paying homage to the Showa period focusing on flavors from when Sapporo ramen was first developed and became its own distinct style of ramen in Japan. We will also be sharing a new twist on miso ramen celebrating some of the team’s favorite miso ramen enjoyed during our research and development trips together in Japan.”

Brian Miller, Design Director at Edit Lab at Streetsense and designer of Daikaya and Bantam King, worked closely with the partners – especially Yama Jewayni – to design Haikan. He joined the team on a research trip to Tokyo in 2010 to find inspiration for Daikaya and an additional research trip to Hokkaido in 2015 that provided the foundation for both Bantam King and Haikan.

“The vision for Haikan’s design grew out of a link between design in Japan and Washington, D.C. from the late 1950s to 1970s, the time ramen first exploded in popularity and the Sapporo style of ramen was developed” said Yama Jewayni, partner at Haikan. “In Japan the Metabolism movement looked to modular design and crystalline forms to steer postwar growth, while in D.C.”, said Brian Miller, Design Director at Edit Lab at Streetsense. “Brutalism led to massive forms achieved with humble materials, a step away from the city’s neoclassical roots. Today the heritage of Metabolism and Brutalism is disappearing, and Haikan claims the corner of the muscular Atlantic Plumbing building paying homage to both. Deeply fluted concrete block walls, an old design brought back into production for this project with a new mold, line the bar and West wall. A plywood triangular coffered ceiling stretches through the space, directing light and controlling acoustics. Colored tile fields and brass accent the wood and concrete, and the long ramen line sits directly across from a 20’ door that pivots open in warm weather. The ramen counter and bar are thick solid oak, made to patina over time and show the life of the space. Under the overhang of the building, the patio holds a long communal table and bold signage, marking the corner of 8th & V St for year-round ramen.”

Haikan Menu 2016 (PDF)

HAIKAN MENU
RAMEN
WE SERVE SAPPORO STYLE RAMEN. OUR NOODLES ARE CUSTOM MADE FOR US IN SAPPORO, JAPAN. THE STOCK THAT WE USE IS CALLED “CHINTAN”. IT’S
CHARACTERIZED BY IT’S CLEAR APPEARANCE AND DELICATE, YET COMPLEX FLAVOR.
SHIO
THIS RAMEN SHOWS OFF THE DELICATE AND COMPLEX CHINTAN STOCK THE BEST. OUR SHIO HAS A HINT OF SEAFOOD FLAVOR.
$12.25
SHOYU
OUR SHOYU IS A TASTE OF THE CLASSIC SHOWA PERIOD. THE FIRST GOLDEN AGE OF RAMEN. THE COMPLEX STOCK IS BRIGHTENED BY FRESH SOY SAUCE FLAVOR. TOPPED WITH HALF EGG.
$12.50
MISO
WE USE A LIGHTER, GENTLER MISO WITH SESAME SEEDS TO MATCH OUR STOCK.
$13.75
VEGETABLE
100% VEGETARIAN. A MIX OF VEGETABLE STOCK AND MISO AS THE SOUP BASE. IT’S SLIGHTLY SPICY AND VERY RICH IN FLAVOR.
$13.75
TOPPINGS
BATA (BUTTER) $0.35 / CHASHU $1.75 / CORN $0.50 / EXTRA NOODLES $2.50 / MENMA (BAMBOO) $1.75 / NITAMAGO (SEASONED EGG) $1.50 / NORI (2 PC) $0.50 / WAKAME (SEAWEED) $0.50
NIBBLINGS
MAPO TOFU POUTINE
FRENCH FRIES, MAPO TOFU, MOZARELLA CURDS, FRESHLY GROUNDED SZECHUAN PEPPERCORN. $8.00
ROASTED KABOCHA SQUASH
WARM SQUASH, RICOTTA CHEESE, KALE, BROWNED BUTTER-HONEY VINAIGRETTE
$7.00
‘PEA-SAR’ SALAD
SNOW PEAS, PEA SHOOTS, EDAMAME, SEA BEANS, SOFT BOILED EGG, SHAVED PARMESAN CHEESE, FRIED BABY SARDINES.
$8.00
“CAPRESE SALAD”
BURRATA CHEESE, STRAWBERRIES, HEIRLOOM TOMA- TOE, YUZU VINAIGRETTE, BASIL, TOMATO-DASHI GELEE
$10.00
CAST IRON MUSSELS
HOT MUSSELS, MELTED NORI BUTTER
$7.00
CELERY AND TOFU SALAD
SLICED CELERY, JULIENNED CELERY ROOT, CREAMY SESAME DRESSING, AGETOFU, SESAME SEEDS, MICRO CELERY LEAVES
$6.00
SMASHED CUCUMBER SALAD
CUCUMBER IN A RAYU-SHOYU DRESSING
$5.00
CRAB RANGOONS (4 PC)
FRIED CREAMY CRAB AND CREAM CHEESE WONTONS WITH OLD BAY
$7.00
DESSERT
KINGS ANPAN (2PC)
STEAMED HAWAIIAN KINGS BREAD, SWEET RED BEAN, BUTTER
$3.50
KAKIGORI – ROTATING FLAVOR
JAPANESE SHAVED ICE DESSERT
$5.00
COCKTAILS
* DRAFT SAN-GU-RIA
WINE, HAKUTAKE SHIRO SHOCHU, YUZU, CALPICO, HIBISCUS SYRUP/BERRY SYRUP
$10.00
MUKASHIFU (OLD FASHIONED)
IWAI, MIRIN, BITTERS
$14.00
*WASABI PEAS
EDINBURGH GIN, YUZU, SNOWPEAS, WASABI
$12.00
*GUREPU-FURUTSU
YOKAIICHI SHOUCHU, HONEY & GRAPEFRUIT SODA
$10.00
SMOKE SHOW
RYUKYU AWAMORI, DOLIN BLANC VERMOUTH, BLACK PEPPERCORN TINCTURE, CEDAR
$14.00

5 Comment

  • Not sure how Japanese is the Caprese salad, but otherwise it looks good. 7 bucks for a Sapporo a bit steep?

  • I’m so excited about this place and plan to check it out this weekend. I’ve been to Daikaya (both ramen shop and izakaya) more than any other restaurants in DC. Bantam King was a nice addition, but personally a letdown for me as I’m not a fan of chicken broth in general.
    If their small dishes are like what they serve at the izakaya, I’m game.

  • Mostly excited for this because ramen is one of the few things I don’t mind eating alone at the bar when I want to treat myself. Glad I don’t have to trek to Chinatown if I want it.

  • maxwell smart

    Maybe the next location will be west of the park? And further north.

  • I am such a huge fan of these guys for what they did at Daikaya. I personally think it’s the best place for a great casual mean in the city. And everyone that works there is incredibly nice and passionate about what they do. Putting a ramen shop by them in the Atlantic Plumbing building is the best result we could have hoped for. I’m betting it’s going to be solid and always busy.

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