Accolades

  • Best New Ramen Shops
    Food & Wine
  • Nominee for 50 Best New Restaurants
    Bon Appétit
  • Best Restaurants in Austin, TX
    Bon Appétit
  • America's Best Ramen
    Travel + Leisure
  • First Plates Award
    The Austin Chronicle
  • ChefsFeed Winner
    One of the Best Things to Eat in ATX

My Restaurants

Where I Eat

Behind the Scenes

Chef Tatsu Aikawa reviews  at post.venue.name
"Ol' skool. Chicken broth takes 12 hours to make, low and slow. Chicken in flavor but It has seafood background notes. Topped off with garlic shmaltz. I always eat it with Yuzu bomb. Inspired by original ramen (shina soba) in such places like Yokohama and Hakodate(Hokkaido) @ramentatsu_ya @ramentatsu_ya_houston #rtyslurp #ramentatsuya"
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Chef Tatsu Aikawa reviews  at post.venue.name
"Okinawa purple potato, pickles mustard seeds, carrots, Mexican merigold. #kemuritatsuya"
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Chef Tatsu Aikawa reviews  at post.venue.name
"Made the cover!! Always been a dream of mine to be on the cover of Austin Chronicle!"
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From My Menu

Chef Mat Clouser reviews Tsukemen at Ramen Tatsu-ya
$$ | Japanese
North Austin
1 Review
"All their dishes are great, but their tsukemen dipping ramen is the one that I crave constantly. It makes me wish I had a second stomach so I could eat more of it. It's nicely balanced, heavily seasoned, but perfectly harmonious."
Chef Sarah McIntosh reviews sho-yu ramen (#2 on the menu) at Ramen Tatsu-ya
$$ | Japanese
North Austin
1 Review
"The soy sauce-based sho-yu ramen (#2 on the menu) is my go-to at Tatsuya. The broth is rich and the chashu (pork belly) is buttery, fatty goodness. Gotta make sure you get the ajitama (soft-boiled) egg too."