TEAM

 TATSU AIKAWA - OWNER + CHEF

Tatsu Aikawa brought ramen culture and izakaya-style dining to Austin. But because he’s Tokyo-born and Texas-bred, his food, rooted in Japanese traditions, evokes the spirit and smoke of the state that raised him. Tatsu spent most of his upbringing in restaurants, specifically Japanese eateries. The dish pit became his domain, and he rose from that paid-under-the-table-position to line cook. When an apprenticeship with Michelin-star Sushi Chef Hiroyuki Urasawa brought him to Los Angeles, Tatsu was inspired to perfect recipes for his own ramen-ya. Tatsu returned to Austin to manifest his vision, and in a city where ramen culture was essentially nonexistent, Ramen Tatsu-Ya became the city’s first-ever brick-and-mortar noodle operation. Aikawa’s second venture introduced izakaya—with a smoker out front for Texas character. Opened in 2017, Kemuri Tatsu-Ya earned 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, Tatsu has also opened patio bar Domo Alley-Gato Tatsu-Ya and on-site Japanese curry food truck Karē Ban Ban, and new-school shabu-shabu concept and funky artisanal ice cream kiosk, DipDipDip Tatsu-Ya in Austin. Tatsu 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.