The accolades continue to pour in for chefs Tatsu Aikawa and Takuya Matsumotoâs Japanese smokehouse, Kemuri Tatsu-Ya. After landing a spot on my list of best new restaurants last year and a Top 10 ranking in my annual Austin360 Dining Guide, along with a top mention from Bon Appetit, the good-timin restaurant in East Austin was named one of the 10 Best New Restaurants in America by Food & Wine restaurant editor Jordana Rothman. One of her favorite things about the restaurant that mashes up Japanese and Texas cultures? The barbecue ramen, of course:
If thereâs one dish that sums up the spirit of Kemuri, it would be the BBQ Tsukemenâspringy noodles in one bowl, a thick dipping broth in another. That soup is a three-day labor of love that stacks collagen-rich chicken and pork feet for texture with smoked brisket burnt ends, kombu, and katsuobushi. The result is murky magic that youâll want to polish off like a shot of whiskey.