The Rise of Globally Inspired Fusion Barbecue in Texas - AFAR

"Blending Texas barbecue with Japanese izakaya influences, I found Kemuri Tatsu-Ya in Austin to be a playful, big-flavored project from Tokyo-born chef Tatsu Aikawa: think brisket dipping ramen (noodles served in a separate bowl and dunked in broth) brightened with yuzu zest, smoked jalapeño, and chili oil; smoked brisket with serrano-miso barbecue sauce; pork ribs glazed with a carrot-ginger finish; and matcha-spiked banana pudding. The menu also leans whimsical, from fish-shaped taiyaki cornbread to smoked meat (or eggplant) offered as build-your-own hand rolls, and behind the showmanship he stays faithful to technique—preparing Texas-style dashi with smoked spiced snapper instead of standard bonito flakes—so, as Aikawa puts it, the flavors are all big and fun." - Naomi Tomky