It makes sense that there would be ramen at Kemuri Tatsu-ya — the restaurant from Ramen Tatsu-ya chefs and owners Tatsu Aikawa and Takuya Matsumoto — and it makes even more sense that it would include barbecue in its noodle soup bowls. The whole peg of the izakaya is to combine Texas and Japan influences, seen all over the menu, from the Frito pie-like octopus fritters to street corn topped with yuzu pepper aioli.
How does Kemuri add Texas to its Japanese ramen? With brisket, of course. Building the Texas Ramen is a multi-day process, beginning with brisket prep; smoking the hunk of meat for 12 hours; perfecting the broth, which simmers for 16 hours with beef femurs, tendons, and vegetables; right down to assembling the bowl just before consumption.
Watch how chef Andy Morris and the rest of the Kemuri team builds the Texas Ramen bowl above. He oversees the meatier portions of the restaurant’s menu, from smoked fish collars, mackerel, duck breast, to that brisket.
Aikawa and Matsumoto aren’t new to playing around with brisket in their ramen. The duo partnered with famed barbecue spot Franklin Barbecue to offer the very limited brisket tsukemen dipping ramen in 2015.
- All Coverage of Kemuri [EATX]
