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Western brunch classics meet Eastern breakfast traditions to make–BUMU!–Super-Yum, Eggy-Pop Japanese Brunch-Twist-Tah!!! If you love dinner at Daikaya, the popular 90-seat izakaya in Penn Quarter, you’ll love the creative offerings of Chef Katsuya Fukushima in more, uh…satisfying portions. Be sure to include the many cocktail stylings of bev director Eddie Kim, who’s like a samurai armed with a full bar.

The Bloody Mari.

I adore how Japanese and American culture clash to create something way cooler, like saying “Hambugu!” (hamburger), “Dekorehshon keki!” (decorated cake) and “Korokkeeeeeeeeee!” (croquette). Reminds me of that time I auditioned to be a Harajuku Girl:

Gwen Stefani: “So describe your style to me.”
Me: “First of all, Gwen–oh my God–can I just say that I love you?! I have all your albums! So like, it’s Anthropologie meets Frida Kahlo meets My Little Pony. Yup. I’d say that’s my style.”
Gwen Stefani: “Rock on, girlfriend. You’re hired.”

Look for these delicious bastardizations on Daikaya’s new brunch menu:

  • Starting with the Bloody Mari ($11) is a must. It’s a light, savory mix of vodka, seafood seasoning, red chili and chives.
  • The non-alcoholic Yamahai is a mix of grapefruit, rice vinegar syrup and green tea soda, which may sound random but comes together beautifully.
  • Fried nuggets of chicken accompany a fish-shaped waffle ($7) stuffed with a sweet red bean filling–further sweetened with syrup and a pat of wasabi butter.
  • The lox and onigiri ($8) won’t make you miss the bad bagels in DC, served with salmon sashimi, smoked salmon and cream cheese and an “everything” rice ball.

The lox and onigiri.

  • Poached eggs and Chesapeake “korokke” ($7), dissolves into a delicious mess of eggs Benedict with a crispy crab fritter that tastes way better than it looks.
  • If you’ve never tried Filipino sisig ($7), you have lived an incomplete life, my friend. We first tried it at Maharlika in New York, and it’s the best thing since two-ply toilet paper. Daikaya’s is no exception. This iron skillet is sizzling with crispy bits and tender bits and meaty bits of pork hash, with citrus yuzu and a soft egg that you mix in yourself. It’s the last semblance of control you’ll have before savagely devouring this dish. (We ordered seconds just to re-affirm our civility.)

Filipino sisig.

705 6th Street NW
Washington, DC 20001
(202) 589-1600