Tatsu Aikawa
Kemuri Tatsu-Ya | Austin | July 2017
FEATURED DISHES
Sunomono: Smoked Octopus, Japanese Cucumber, Kombu, Micro Shiso, Bonito Vinaigrette, Nori Oil and Chile Oil
Smoked Hamachi Collar, Charred Lemon, Yuzu Salt
Binchotan-Grilled Whole Ayu, Lemon-Thyme Butter, Sea Salt, Soy Powder, and Preserved Lemon
BBQ Tsukemen: Smoked Brisket, Pork Broth, Noodles, Onions, Scallions, Chile Oil, Black Garlic, Smoked Jalapeno, and Soft Boiled Egg
Photography by Will Blunt
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