Daikaya has always seemed perfect for late-night noshing, with its sultry lighting, dark wood,
and abundance of sakes, beers, and Japanese whiskey.
Now the chance has arrived. The
izakaya launches its first-ever late-night menu this weekend, running Friday and Saturday
from 11 to 1. (Drinks are served until 2). You’ll find the same style of small Japanese pub plates, with a number
of fried and carb-heavy options perfect for soaking up the aforementioned potables;
think
okanomiyaki-style tater tots and a selection of
bao—typically steamed buns, here using Hawaiian king bread—stuffed with the likes of
pork belly and fried chicken with Sriracha and maple syrup. Those with a sweet tooth
will find Asian riffs on throwback desserts, such as a grilled doughnut sandwich with
ginger gelato and a pop tart ice cream sandwich.
Check out the menu and start
planning your order before those molecular sake bombs kick in.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
