Tatsu Aikawa

Tokyo-born and Texas-bred, Tatsu Aikawa’s food is rooted in Japanese traditions but evokes the spirit and smoke of the state that raised him. Aikawa introduced Ramen Tatsu-Ya, Austin’s first-ever brick-and-mortar noodle operation, in a city where ramen culture was essentially nonexistent. Aikawa then opened Kemuri Tatsu-Ya in 2017, introducing an izakaya—with a smoker out front for Texas character, earning national recognition from The James Beard Foundation as well as the honor of being named one of the Top 10 Best New Restaurants in the U.S. by Food & Wine, Bon Appétit, GQ, and more. Since then, Aikawa has also opened patio bar Domo Alley-Gato Tatsu-Ya, new-school shabu-shabu concept and funky artisanal ice cream kiosk, DipDipDip Tatsu-Ya, as well as a forthcoming bar and restaurant concept, Tiki Tatsu-Ya. Aikawa has aspirations for more ramen shops, as well as an intimate omakase counter, where he will continue to playfully combine Japanese soul with Texas heart.