Daikokuya: A Decade of Success in Sawtelle's Ramen Scene
Discover how the owner of Daikokuya turned his journey from employee to thriving restaurant owner, building one of Sawtelle’s favorite ramen spots through perseverance and passion.
Running a successful restaurant can be an uphill journey, but Motoi Takahashi’s story is a testament to hard work and persistence. After moving to the U.S. for school and working his way through the restaurant industry, Takahashi, the franchise owner of Daikokuya in Sawtelle, West Los Angeles, turned his experience into a thriving business. For over 10 years, his ramen shop has been a staple in the local food scene, blending classic Japanese flavors with his personal touch.
Takahashi’s journey began with a job washing dishes at Daikokuya, where he eventually climbed the ranks to become a manager. “I made a business plan because I wanted to open my own restaurant,” he shares. His first real opportunity came when the original owner offered him a franchise. With perseverance and dedication, he opened his own Daikokuya location in Sawtelle, and it has now been over a decade of serving happy customers.
At Daikokuya, the menu centers around authentic ramen dishes, with their signature Daikoku Ramen being a customer favorite. “That’s our signature,” he explains. For those who enjoy a bit of heat, the Spicy Miso Ramen is a top pick, featuring a red bean paste that gives it a unique kick. He also recommends their dumplings, which stand out due to their distinctive shape and flavor.
The menu at Daikokuya is not only filled with timeless classics but also adapts to the seasons. The owner reveals that they introduce about three new items each year, adding fresh twists to the menu. “We focus on how to create food that is targeted to the seasons, whether it’s sweet or spicy,” he explains. His hands-on approach ensures that every dish served at Daikokuya is crafted with care, using high-quality ingredients to deliver the freshest flavors.
Like many restaurant owners, the past few years have brought challenges, especially during the COVID-19 pandemic. Yet, Takahashi credits his loyal team of employees and strong support system for helping him maintain smooth operations through it all. “I’m lucky,” he admits, as many staff members have referred friends who’ve joined the team, creating a close-knit working environment.
Looking ahead, Takahashi is focusing on building a stronger team and exploring opportunities for expansion. The restaurant also actively participates in community events like the 626 Night Market, continually working to enhance its presence at such festivals. His advice to aspiring restaurateurs? “Keep having a dream and keep going. Never give up and spend time on preparation.”
This philosophy of resilience and dedication is what has kept Daikokuya thriving in the competitive West LA food scene, and for anyone visiting for the first time, the dishes won’t disappoint.