ニューヨーク・タイムズのインスタグラム(nytimes) - 5月1日 09時56分

Today, Japanese restaurants are flourishing in Austin, Texas, a city known for its barbecue and Tex-Mex cooking. And some kitchens are taking the next step: integrating Japanese cooking with the traditional foods of Texas. Takuya Matsumoto and Tatsu Aikawa, chefs and business partners who opened Kemuri Tatsu-ya last year, are the leading lights of this new hybrid cuisine. Takuya, better known as Tako, calls the restaurant’s marriage of Texas smokehouse and Japanese bar food “a pretty good representation of us as Japanese Texans. It’s not that much different than Tex-Mex, really.” @ninebagatelles photographed brisket ramen at @kemuritatsu_ya, a “Texas izakaya.” The dish was an early attempt by Kemuri’s chefs and owners to create a hybrid Japanese-Texan cuisine. Visit the link in our profile to read more.

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