Walk into any dive bar on the east side of Austin on a Tuesday night and you’ll smell it before you see it. It’s that unmistakable scent of deep-fried Brussels sprouts tossed in sweet chili sauce and the sharp, vinegary bite of kimchi. For a lot of us who have lived here through the tech boom and the skyscraper explosions, East Side King restaurant Austin isn’t just a place to grab a bun. It’s a survivor.
It started as a wild idea between two guys who probably should have been too busy to start a side hustle. Paul Qui and Moto Utsunomiya were working at Uchi, one of the most prestigious sushi spots in the country. They decided to mess around with Japanese street food in the back of a bar called Liberty. It was gritty. It was loud. It was perfect.
Austin has a habit of eating its young when it comes to food trends, but this place stuck. Why? Because the food is actually good. Not "good for a trailer" good, but genuinely "I would wait in the rain for this" good.
The Chaos That Created East Side King
Back in 2009, the East Side wasn't what it is today. It was quieter, a bit rougher around the edges, and definitely didn't have a boutique hotel on every corner. Paul Qui, who eventually won Top Chef and a James Beard Award, brought a level of technical precision to street food that just wasn't common back then. You had guys using sous-vide techniques in a literal trailer.
They weren't trying to be "fusion" in that annoying, forced way people did in the 90s. It was just a natural blend of what they liked to eat. It was Filipino influence meeting Japanese soul food, served in a paper basket.
You’ve got to understand the vibe of the original location at The Liberty. You’re sitting on a picnic table that might be a little sticky, surrounded by people drinking Lonestar, and suddenly you’re handed a tray of Beet Fries. They’re earthy, salty, and topped with a giant dollop of kewpie mayo. It’s a weirdly sophisticated experience for a dive bar.
What You’re Actually Ordering (And What to Avoid)
Let’s get real about the menu. Most people go for the Thai Chicken Karaage. It’s the safe bet. It’s fried chicken, basically, but it’s tossed with sweet chili sauce, cilantro, basil, and mint. The herbs are what make it. Without them, it’s just chicken. With them, it’s a revelation.
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But if you want to eat like someone who knows the spot, you get the Fried Brussels Sprouts Salad.
I know, I know. Brussels sprouts are everywhere now. They’re the "it" vegetable that won't go away. But ESK was doing them before they were cool. They fry them until they’re almost charred, then hit them with a sweet and spicy sauce and plenty of cabbage and herbs. It’s crunchy, funky, and honestly kind of addictive.
Then there’s the Tori Katsu. It’s a breaded chicken breast, usually served with a curry or a specific sauce depending on which location you’re at. It’s solid. It’s filling. But is it the star? Probably not.
The Bun Situation
Don't skip the buns. The Pork Belly Bun is a classic for a reason. They use thick-cut pork belly that’s been braised until it’s basically melting, then they sear it. Add some hoisin, cucumber, and green onion. It’s a two-bite wonder.
- Pork Belly Bun: Rich, fatty, essential.
- Beet Fries: If you hate beets, these might change your mind. If you love them, you'll order two.
- Poor Quiet Boy: A sandwich that’s a play on Paul Qui’s name. Roasted pork, ginger, and a bunch of other stuff that shouldn't work together but does.
Why the "East Side" Matters
Location is everything in this town. While they’ve had various spots over the years—including a brief stint in a brick-and-mortar on South Lamar that felt a little too "clean" for the brand—the heart of East Side King restaurant Austin is still the East Side.
There’s a specific energy at the 1618 E 6th St location. You’re right in the thick of the nightlife. You see the evolution of Austin happening right in front of you. You’ve got the old-school locals, the new tech workers, and the tourists who saw the place on a travel show. Everyone is just trying to get their hands on some Chicken Katsu.
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It’s interesting how they’ve managed to scale without losing the soul. Usually, when a local favorite grows, the quality drops off a cliff. Somehow, ESK has kept the consistency high. Maybe it’s the simplicity of the menu. They aren't trying to do fifty things; they’re doing ten things really well.
Dealing With the "Top Chef" Legacy
We have to talk about Paul Qui. For a while, his name was the biggest draw. Winning Top Chef Season 9 put a massive spotlight on Austin's culinary scene. It brought people to the trailer who wouldn't normally set foot on East 6th.
Then things got complicated. Qui had some highly publicized legal and personal issues that led to a bit of a fallout. For a minute, people wondered if the brand would survive the controversy.
But East Side King became its own entity. Moto Utsunomiya and the rest of the team kept the fires burning. They leaned into the food. They leaned into the culture of the bars they inhabited. Today, most people eating there don't even realize there was a celebrity chef attached to it. They just know the Tori Moto is delicious. That’s the ultimate test of a restaurant—can it survive the person who started it?
The Logistics: Don't Be That Person
If you’re heading there on a Friday night, prepare for a wait. It’s not Franklin Barbecue-level waiting, but it’s not fast food either.
- Check the location: They have the trailer at The Liberty and a spot at Hole in the Wall near UT. Make sure you’re going to the one you actually want.
- Order at the window: It’s straightforward. Don't overcomplicate it.
- Parking is a nightmare: Just Uber or bike. Seriously. Trying to park on East 6th is a quick way to ruin your night.
- The Spice Level: "Austin Spicy" is different from "Everywhere Else Spicy." If they warn you something is hot, listen to them.
The Competition and the Future
Austin’s food truck scene is crowded. You’ve got everything from vegan tacos to artisanal grilled cheese. New trucks pop up every week with massive Instagram budgets and neon signs.
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East Side King feels like the elder statesman now. It’s not the shiny new toy, but it’s the reliable one. When you’ve had a few drinks and you need something that’s going to hit every taste bud—salty, sweet, sour, bitter—this is where you go.
Is it the best Japanese food in the city? No. If you want high-end sushi, go to Uchi or Otoko. Is it the best "fusion"? Maybe. It’s certainly the most consistent.
The biggest challenge facing the brand now isn't the food; it's the rent. As East Austin continues to develop, the gravel lots and dive bar backyards that ESK calls home are becoming endangered species. We’ve seen other staples get pushed out. So far, they’re holding their ground.
Actionable Steps for Your Visit
If you want the authentic experience, don't just order the first thing you see.
Start with the Brussels Sprout Salad to share—even if you're with someone who says they hate veggies. Get the Thai Chicken Karaage as your main. If you’re feeling adventurous, ask about any specials; sometimes they test out ramen or different bun fillings that aren't on the permanent board.
Check their social media before you go. They occasionally do pop-ups or collaborations with other local chefs that are worth catching.
Most importantly, eat the food while it’s hot. This isn't "take it home and watch a movie" food. The steam from the containers will turn that crispy chicken soggy in ten minutes. Sit at the picnic table, grab a cold drink from the bar, and eat it right there. That’s how it was meant to be experienced.
Whether you’re a longtime Austinite or just passing through for a festival, skipping this place is a mistake. It’s a piece of the city’s history that you can still taste.