photo by Jana Birchum


Ramen Tatsu-Ya

What was once completely foreign to American palates is now ubiquitous thanks to Tatsu Aikawa and Takuya Matsumoto’s growing empire. For the uninitiated, start with the chicken shoyu broth: Tatsu-Ya’s is always on point, with just the right amount of soy sauce, never bland, never too salty. The noodles are cooked to perfection every time, and the chashu is handled with care.

Ramen Tatsu-Ya
8557 Research #126
1234 S. Lamar
1600 E. Sixth
8601 S. Congress

Finalists: Komé, Otoko, Uchi, Uchiko

Information is power. Support the free press, so we can support Austin.   Support the Chronicle