Chef
Tatsu Aikawa

Austin

My Venues

Ramen Tatsu-ya
8557 Research Blvd, #126
Austin, TX

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

View all accolades ▾

Where I Go Out

Uni, ajitama, nori oil and maitake mushroom

"Uni, ajitama, nori oil, maitake mushroom #ajitama"

Chef

Tatsu Aikawa

Ramen Tatsu-Ya

Red snapper, gazpacho, smoked nikiri Shoyu

"Red snapper, 🍓gazpacho, smoked nikiri Shoyu #hausbarfarms"

Chef

Tatsu Aikawa

Ramen Tatsu-Ya

Okinawa purple potato, pickles mustard seeds, carrots, Mexican merigold

"Okinawa purple potato, pickles mustard seeds, carrots, Mexican merigold. #kemuritatsuya"

Chef

Tatsu Aikawa

Ramen Tatsu-Ya

Chabrin,pecan tuile, squash, honey

"Chabrin,pecan tuile, squash, honey - delicious! They also do great charcuterie."

"Damn—I don't want to give this one out. This place looks like a hole in the wall, just a shitty, rundown, American-style Chinese buffet joint. They have two menus: one for people that like sesame chicken (which I like, too), and then the regular Chinese menu. Make sure to ask for this one, because they've got some great stuff. I start with spicy beef tendon, then go for the eggplant with black bean sauce. Finally, I like to lick the plate off with ma po tofu and white rice, my go-to dish here."

"I love The Noble Pig sandwich with spicy ham, pulled pork, provolone cheese, and bacon. Their slaw and daily soups are also a must!"

Chef

Tatsu Aikawa

Ramen Tatsu-Ya

At My Venues

Tsukemen

"The dipping broth is sooooo good. And the chew of the noodles, mmm. For the days your craving ramen packed with umami... but it’s 100 degrees in Austin"

Chef

Sarah Prieto

Ramen

"Ramen is for everybody, ramen is soul food. You gotta try it at least once in your life! tx_foodies"

Chef

Takuya Matsumoto

Ramen Tatsu-Ya

Ramen with chicken and seafood broth topped off with garlic shmaltz

"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) @#ramentatsuya"

"Made time during prep and ran over to Ramen Tatsu-ya. Super tasty bowl of tonkotsu ramen, which helped me maintain my Austin meat sweats! @ramentatsu_ya"