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Kemuri Tatsu-Ya

@kemuritatsu_ya

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BBQ and Izakaya from Tatsu Aikawa and team
Bib Gourmand, MICHELIN Guide Texas x2
Smoke ‘em if you got ‘em 💨🍻

POSTS STORIES REELS

Tsukune. Our chicken meatball skewer. The move: mix the yolk into the ginger tare. Dunk the meatball. Roll it in chicken skin furikake. That's how it's done. Try it and thank us as you're ordering another one. by @kemuritatsu_ya

Fall-off-the-bone pork belly. Peach-ginger glaze. Jalapeño heat. Build-your-own handrolls. Gone after Saturday. Get it while you can - link in bio. by @kemuritatsu_ya

Skip the roses. Get smoked meats and Japanese whiskey instead. Solo, with your crew, or on a date - we don't care. Valentine's reservations open - link in bio. by @kemuritatsu_ya

Pretty fu*kin' romantic, if we do say so ourselves.

This Valentine's Day, skip the prix fixe BS. Our osusume (recs):

Bone-in Pork Belly Rib Chop

Cured & smoked pork belly chop, peach-ginger tare, peach jalapeño negidare, pickles & herbs, BYO handroll bento box fixin's

Smoked Duck Confit

Cured & smoked moulard duck leg, Kagoshima black tea tare, pickles & herbs, BYO handroll bento box fixin's

Available Feb 11–14. Book now or regret it later. by @kemuritatsu_ya

In the kitchen, we bring the heat. Literally. Flames on, always. Come in and see for yourself. Resys at the link in bio. by @kemuritatsu_ya

Kai Kura Kura 3.0. Barrel-strength rye, amaro, miso orgeat, citrus. The drink that makes clinking mandatory. Cheers tonight. by @kemuritatsu_ya

We are an Izakaya. Come hungry. Stay late. Share everything.
Open nightly ↓
Mon–Thu | 5–10
Fri–Sat | 4–11
Sun | 4–10 by @kemuritatsu_ya

Watch Chef Rich break down a Tasmanian Ocean Trout AKA Masu. Taste it next time you’re in. Reserve your spot at the link in bio.

Thanks for the beautiful fish @minamoto_seachange.

#kemuritatsuya #izakaya #bts #fish #japanesecuisine #cheflife #austintx #atx by @kemuritatsu_ya

A cheers is in order. Just because. Bring your pals. We open at 5pm tonight. by @kemuritatsu_ya

MEET THE CHEF 🙌🏻

Behind some of Austin’s most exciting Japanese-inspired menus is Corporate Chef Rich Reimbolt of the Tatsu-Ya Restaurant Group.

With deep roots in Japanese cooking, Rich has honed his craft across respected kitchens including Uchiko and several other Japanese restaurant concepts, building a style that’s thoughtful, technique-driven and always led by taste.

At Kemuri Tatsu-Ya, that philosophy shines. The restaurant has earned the Michelin Bib Gourmand two years in a row, cementing its place as a true Austin staple. Celebrated for authentic, bold flavors and creativity.

We love seeing chefs like Rich push boundaries while staying grounded in tradition, and we’re proud to play a small part in their story! 🍄🙏

#fable #tatsuya #austin #chef #meetthechef #michelin #michelinguide #foodie #food #texas #mushrooms by @kemuritatsu_ya

The pouring starts at 4pm every Friday through Sunday! Click the link in bio to book a table. Or show up and we'll take care of you. by @kemuritatsu_ya

Our Skewers are always a hit at the table. We’ve got a lot of options for every person in your group. Order one (or a few) next time you drop in. by @kemuritatsu_ya