Daichan
Japanese restaurant · Studio City ·
Japanese comfort food from curry udon to original poki bowls
Japanese comfort food from curry udon to original poki bowls
"Upon opening the door, prepare to visually drown in a sea of charming knickknacks. This homey Japanese eatery serves up authentic and contemporary twists on classic meals, ranging from noodles to rice bowls. Insider tip? Order the house special udon or poki bowl to fall head over heels in love." - Blake Kathryn
"Daichan is a tiny spot in Studio City that specializes in the kind of Japanese soul food you need after a terrible week at the office—like spicy curry udon, Japanese-style fried chicken, cold soba, and gigantic tempura rice bowls. That said, the main draw at this family-run cafe is the “original poki bowl.” Decades before chopped raw fish in plastic bowls became part of the LA food pyramid, Daichan was cranking out giant portions of fresh fish on top of rice and lettuce, so that’s probably what you should order here." - brant cox, sylvio martins
"Daichan is a strip mall spot on Ventura in Studio City that specializes in Japanese comfort food. There’s spicy curry udon, Japanese-style fried chicken, cold soba, and gigantic tempura rice bowls–all for under $18. The main draw at this family-run cafe, though, is the “original poki bowl.” Decades before chopped raw fish in plastic bowls became part of the LA food pyramid, Daichan was cranking out giant portions of fresh fish on top of rice and lettuce. The cozy, art-filled dining room is one of the most popular lunch spots in the neighborhood, but at dinnertime, things calm down as tables unwind with bottles of beer and sake." - brant cox, sylvio martins, garrett snyder
"Daichan in Studio City specializes in the kind of Japanese comfort food you need after a terrible week, like large bowls of poki made with vinegared sushi rice that came from the Aroma sauna just seconds prior. Compared to other poke bowls that have more toppings than a Sweetgreen salad, these ones are stripped-back. Each spoonful has warm rice, buttery fish, and a little smooch of soy dressing—that’s it. For $27, the negitoro bowl comes with more fatty tuna than you’d get at an omakase, but we also love the scallop bowl with red pickled ginger for a spicy and salty one-two punch." - sylvio martins, brant cox, cathy park
"Every square inch of Daichan’s walls is covered by a barrage of Japanese knick-knacks, from Buddha figurines to woodblock prints to technicolor fish lanterns that sway in the breeze every time someone opens the front door. The clutter and chaos give this strip mall spot in Studio City a lived-in feel that warms you even before its Japanese comfort dishes arrive at your table. We love Daichan’s various udon bowls and their crackly homestyle tempura, but the main draw at this family-run cafe is the “original poki bowl.” Decades before cubed raw fish in bowls became part of the LA food pyramid, Daichan was cranking out giant portions of fresh sashimi on top of sushi rice and lettuce. It’s also one of the most popular lunch spots in the neighborhood, so expect wait times to run a half-hour or more, even on weekdays. photo credit: Cara Harman photo credit: Cara Harman photo credit: Wonho Frank Lee Pause Unmute Food Rundown Karaage The sheer amount of air whipped into Daichan’s tempura batter keeps these upgraded chicken nuggets light and crispy. We also love how the sweet mirin flavor in the dipping sauce shines through. Dip generously. photo credit: Wonho Frank Lee Curry Udon In a funk? Get this massive bowl of soup. The combination of thick, chewy udon and tender stewed chicken in a rich, savory-sweet curry broth never fails to reach into the deepest part of our psyche and make us feel better. photo credit: Wonho Frank Lee Poki Bowls There's no overdressed fish topped with more crispy onions than a green bean casserole at Daichan. Their stripped-back Japanese poki emphasizes perfectly vinegared sushi rice and soy-kissed sashimi. Our favorites are the toro bowl with as much fatty tuna as a fancy omakase, and the scallop bowl with a salty-sharp punch from red pickled ginger. photo credit: Cara Harman" - Sylvio Martins
