Ramen Tatsu-Ya traces back to chef founder Tatsu Aikawa, who split his early Austin years between DJing in the city's hip-hop scene and working kitchens, later cooking at a kaiseki and sushi restaurant before deciding to bring what he calls real ramen to Austin. The first shop opened in 2012, built on broths that take hours to develop and a stated mission to show diners what ramen actually is — the soul food of Japan, not the instant version most grew up on.
The menu centers on bowls of ramen and noodles, with pork belly turning up often among what diners order.
Takuya "Tako" Matsumoto serves as culinary director across the restaurant's locations, which have grown to span Austin and Houston. A Taste of Koko named Ramen Tatsu-Ya a best-of pick for Austin in 2025.
The menu centers on bowls of ramen and noodles, with pork belly turning up often among what diners order.
Takuya "Tako" Matsumoto serves as culinary director across the restaurant's locations, which have grown to span Austin and Houston. A Taste of Koko named Ramen Tatsu-Ya a best-of pick for Austin in 2025.