You’re walking down East 2nd Street in Austin, and if you aren’t looking for it, you might just pass a building that looks like a weathered, old-school Texas smokehouse. That’s because it was one. But inside, it's a whole different world. Kemuri Tatsu-Ya is basically what happens when a Tokyo izakaya and a Lockhart BBQ joint have a beautiful, smoke-filled baby.
Honestly, when it opened in 2017, people didn't know what to make of it. Brisket in a "Hot Pocket"? Smoked fish collars? It sounded like a gimmick. But then the James Beard Foundation came knocking, and Food & Wine named it one of the best new restaurants in the country. Now, years later, it’s a staple of the East Austin scene.
The Vibe on East 2nd Street
The location at 2713 E 2nd St is legendary in its own right. It used to house Live Oak Barbecue, and the Tatsu-Ya team—led by Chef Tatsu Aikawa—kept that DNA alive. You’ve got taxidermy on the walls wearing gold hip-hop chains. There are vintage Japanese posters next to Texas license plates. It’s loud. It’s buzzy.
If you’re coming here for a quiet, romantic whisper-dinner, maybe reconsider. You come here to drink shochu and eat with your hands.
The outdoor patio used to be a gamble with the Texas heat, but they've since enclosed and cooled it, which is a literal lifesaver in July. Most people don't realize how small the parking lot is. It’s tiny. Like, "don't even bother" tiny. You’re better off hunting for a spot on the surrounding residential streets or just ridesharing so you can dive into the "whiskey bible" without worry.
🔗 Read more: Deg f to deg c: Why We’re Still Doing Mental Math in 2026
What to Actually Order (Don't Overthink It)
The menu can be a bit intimidating if you aren't familiar with izakaya culture. It’s designed for sharing. Don't be that person who orders one big entree and sits there. You want a table full of small plates.
- The "Hot Pocketz": This is the non-negotiable. It’s fried tofu stuffed with brisket and gooey smoked gouda. It’s basically a crispy, umami-heavy flavor bomb.
- Skewers (Kushiyaki): The Negima (chicken thigh and scallion) is a classic, but if you want to see what the smoker can really do, get the Wagyu Shortrib. It’s 48-hour sous-vide and then charred. It melts.
- Fish Collar: If the rotating collar is on the menu, get it. It’s fatty, smoky, and comes with yuzu salt. It’s the best part of the fish that most Americans usually throw away.
Then there’s the Chinmi menu. This is where things get "funky." They actually rank the dishes on a scale of "not funky" to "you nasty."
"If you see James Brown’s face next to a dish, prepare your palate. It’s going to be adventurous."
We’re talking things like jellyfish salad, tako wasa (raw octopus with wasabi), and monkfish liver. If you’re a picky eater, stick to the "Kenny G" end of the spectrum. No judgment.
💡 You might also like: Defining Chic: Why It Is Not Just About the Clothes You Wear
Is it Still Worth the Price?
There’s been some chatter lately on r/austinfood about the prices and portion sizes. It’s true: Kemuri isn't a "cheap" night out anymore. Since the pandemic, they've toyed with omakase formats and bento boxes to keep things streamlined.
Currently, the most cost-effective way to experience the magic is Happy Hour. You can often find deals on the "classics" and house cocktails that make the bill way more digestible. If you go for full dinner and start ordering the $32 "Puff Puff Pass" (a mezcal-based punch served in a giant ceramic pufferfish), your wallet is going to feel it.
But you’re paying for the craft. The brisket isn't just thrown in a smoker; it's rubbed with a sesame-pecan blend that bridges that gap between Central Texas and Japan perfectly.
Why the Fusion Works
Most "fusion" restaurants feel forced. This one feels like a biography. Chef Aikawa was born in Tokyo and raised in Texas. He’s a former hip-hop DJ. All of that—the smoke, the dashi, the beats—is reflected in the food.
📖 Related: Deep Wave Short Hair Styles: Why Your Texture Might Be Failing You
It’s not just "Japanese BBQ." It’s an East Austin interpretation of identity.
The service is generally "Irasshaimase!" loud and attentive. Sometimes they’re a little too fast at clearing plates, but that’s the izakaya way. They want you drinking and snacking, not lingering over an empty bowl of edamame for forty minutes.
Survival Tips for Your Visit
- Reservations are a must. Don't just show up on a Friday night at 7 PM expecting to sit down. You’ll be waiting at the little rickshaw bar out front for an hour.
- Order the Matcha Painkiller. It’s a twist on the tiki classic with soba shochu and navy rum. It’s dangerous because you can’t taste the booze, but it’s delicious.
- Try the Ramen. They usually have a "Texas Ramen" or a dipping style (Tsukemen) that uses a heavy pork bone broth spiked with brisket and smoked jalapeño. It’s a lot heavier than your standard Tonkotsu.
- Watch the Spice. Some of the newer menu items have a serious kick. If you’re sensitive to heat, ask your server. They’re usually pretty honest about what’s going to blow your head off.
Whether you're an Austin local who hasn't been back since 2019 or a traveler looking for the "real" East Side, Kemuri Tatsu-Ya remains one of those rare spots that actually lives up to the hype. It’s weird, it’s smoky, and it’s uniquely Austin.
Next Steps for Your Visit
To make the most of your evening at Kemuri Tatsu-Ya, start by checking their current seasonal menu online, as they rotate the "Chinmi" and smoked specials frequently. Book your reservation at least a week in advance through their website or Resy, especially for weekend slots. When you arrive, aim for a spot on the enclosed patio for the best mix of atmosphere and comfort, and don't leave without trying the Taiyaki Cornbread—it's the perfect sweet-salty finish to a heavy, smoky meal.