Toki Underground Launching Lunch Service Nov. 4th on H Street, Daikaya Launches donburi-mono and lavash wraps Lunch in Chinatown

1234 H Street, NE

From Toki Underground:

“Serving lunch for the first time ever
Beginning November 4, 2013
Mon-Sat, 11:30am-2:30pm

First come, first serve”

They will also be popping up in NoMa at Union Market:

“Wed-Sat, October 23-November 3, 2013
Closed Sundays
Union Market Shoyu Ramen $12”

705 6th Street, NW

From a press release:

“Daikaya, the 90-seat izakaya by Partners Daisuke Utagawa, Yama Jewayni and Executive Chef/Partner Katsuya Fukushima, is pleased to introduce lunch service Monday through Friday, from 11:30 AM until 2 PM. Daikaya’s new lunch will begin by offering a tempting selection of donburi-mono and lavash wraps.

“Donburi-mono relates to things served in donburi, a large bowl used for food, mostly for rice. It refers to dishes that have rice on the bottom and then are topped with something savory,” explains Daisuke Utagawa. “It has a sauce on the rice itself, but the sauce never overpowers the toppings, rather it complements it. Rice is the prominent ingredient for donburi-mono and it is a typical Japanese one-dish meal. The toppings for donburi-mono can vary from raw sashimi to cooked fried, simmered, grilled, braised meats and fish.”

Daikaya is serving traditional donburi-mono, as well as versions with a new twist as Executive Chef Katsuya Fukushima is creating a unique spin on the classic rice bowls which are priced from $10 to $15. Guests can anticipate standouts such as Loco Moco, a traditional Hawaiian meal that includes Hamburg steak, high quality Japanese rice, fried egg, tangy red wine and Worcestershire sauce and a touch of Japanese mustard on the side of the bowl.

“Loco Moco is a traditional meal in the cuisine of Hawaii which originated in Hilo where my father’s side of my family originated,” states Executive Chef Katsuya Fukushima. “There are many variations, but the essential Loco Moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy. At Daikaya we keep with the Hawaiian tradition while combining my Japanese heritage with the Japanese version of the Salisbury steak or hambagu,” says Fukushima.

The Chicken Bowl with Yakitori and Osen Egg, made from a combination of Yakitori chicken, house-made teriyaki sauce, high quality Japanese rice, Onsen egg, Scallions and toasted coconut, is another favorite from Chef ‘s childhood. “This is another twist on a dish I grew up as a kid living in Hawaii…teri chicken or teriyaki chicken. I thought it would be humorous to add an onsen-style egg to get the chicken and the egg combo,” says Fukushima.

Guests will also enjoy the Curry Bowl with Potatoes, Carrots and Peas “Curry was introduced to the Japanese in the mid 1800’s by the British. I grew up loving kare which is quite different from Thai or Indian curry. It is thick and rich. Sometimes it is spicy but for the most part on the sweet side. I wanted to offer a vegetarian curry in the style of Japanese kare. Fukujinzuke typically accompanies kare raisu,” acknowledges Chef Fukushima. The curry bowl includes, high quality Japanese rice, Kare, carrots, onions, potatoes, peas, corn and Fukujinzuke (Pickled daikon).

Also included on the lunch menu is Pork Katsu Kare – Tonkatsu With Curry Sauce; Tekkadon – Thinly Sliced Raw Tuna, Sesame Seeds, Nori & Scallion, Sashimi tuna tossed in soy-sesame dressing, with fresh marinated cucumber, sushi ginger, and nori; Unadon – Grilled Eel with Eel Sauce, traditional Japanese eel dish with Sansho peppers; Salmon & Ikura Donburi, with Sashimi salmon tossed in soy-sesame dressing and marinated salmon roe; Pork Belly & Fried Egg with Kimchee-Miso, Confit/Braised pork belly, kimchee, fried egg, and Sisig Donburi, a twist on Filipino sizzling pork hash with onsen egg served over Japanese white rice.

For those who prefer a sandwich for lunch, Daikaya will offer lavash wraps, priced from $12 to $14 each. Choices include Pork Katsu Kare, tonkatsu and curry with shredded cabbage; Karaage, chicken karaage, bacon, cabbage, tomato and shichimi kewpie mayo, as well as Pork Belly, confit and braised pork belly served with kimchee, fried egg and kimchee-miso.”

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