Andrea Nguyen

"The best gyoza I’ve come across."

Thrillist

"Stupid-good gyoza."

Time Out

"Order of pan-fried pork gyoza to make the line worthwhile."

Zoe Raymond

"One of the best I've had."

Tien Nguyen

"The most striking thing is the shape of the dumpling: where most look like overstuffed hobo bags, Daikokuya's version channels the clutch bag. These are rectangular, flat packets, neatly stuffed with a slightly salty, very meaty, very delicious mix of pork and vegetables. The skin is thick, crispy, chewy; a generous shower of green onions provide excellent added texture. If we didn't have our entrees coming, we would have asked for another five. And maybe five more after that. Two hundred thirty-... Read more

Zach Brooks

"I’m used to my hunks of pork being thick and melt in your mouth tender, but found myself really enjoying the thinly sliced belly (with it’s equal ratio of fat to meat in every bite)."

CBS Los Angeles

"The first name to come to the lips of die-hard ramen fans is Daikokuya."

Cathy Chaplin

"The broth was thick, milky, and luxurious, while the noodles were curly and springy. A couple spoonfuls of finely minced garlic and florescent pickled ginger balanced out the bowl to perfection."

Kristie Hang

"Daikokuya's pork gyoza are not to be missed."

Cathy Chaplin

"The best ever tasted."