KODAIKO
RAMEN + BAR
Don’t be afraid to slurp. It’s a good rule to go by when visiting Kodaiko, Sacramento’s newest ramen spot in downtown. Chef Tak, sous chef Alex and GM Michael sit down to show the proper technique.
Pork and fish go together. Kodaiko’s labor intensive Tonkotsu-Gyokai is made over the course of 3 days. All of it starts from scratch with bones, no shortcuts and zero premade soup bases. It stands as one of their signature broths.
Trinity Oil is a must-have on Kodaiko’s signature bowls: Tonkotsu-Gyokai and Mushroom Paitan. The idea was a collaboration between chefs Bill and Tak, taking the soggy texture out of traditional nori garnishes and condensing it into a flavorful oil.
