Western brunch classics meet Eastern breakfast traditions to make–BUMU!–Super-Yum, Eggy-Pop Japanese Brunch-Twist-Tah!!! If you love dinner at Daikaya, the popular 90-seat izakaya in Penn Quarter, you’ll love the creative offerings of Chef Katsuya Fukushima in more, uh…satisfying portions. Be sure to include the many cocktail stylings of bev director Eddie Kim, who’s like a samurai armed with a full bar.
Starting with the Bloody Mari ($11) is a must. It’s a light, savory mix of vodka, seafood seasoning, red chili and chives.
The non-alcoholic Yamahai is a mix of grapefruit, rice vinegar syrup and green tea soda, which may sound random but comes together beautifully.
Fried nuggets of chicken accompany a fish-shaped waffle ($7) stuffed with a sweet red bean filling–further sweetened with syrup and a pat of wasabi butter.
The lox and onigiri ($8) won’t make you miss the bad bagels in DC, served with salmon sashimi, smoked salmon and cream cheese and an “everything” rice ball.
Poached eggs and Chesapeake “korokke” ($7), dissolves into a delicious mess of eggs Benedict with a crispy crab fritter that tastes way better than it looks.