Co-executive chefs and owners Tatsu Aikawa and Takuya “Tako” Matsumoto announced today that Ramen Tatsu-Ya will be switching to an all-day menu that combines their lunch and dinner menus. Additionally, both locations will be open all day from 11 a.m. to 10 p.m., seven days a week, beginning on Monday, February 22.


“We want guests at Ramen Tatsu-Ya to have as many options as possible with the least amount of wait time,” said Aikawa. “We really listen to our guests requests and have worked very hard to make them a reality.”


Ramen Tatsu-Ya will transition to a single master menu offered all day, including favorites like the Tonkotsu Original with pork bone both, chashu, ajitama, wood ear mushrooms, and scallions; the Mi-So-Hot with pork bone broth, spicy miso blend, goma pork, ajitama, scallions, Napa cabbage, bean sprouts, and corn; and most notably, the Veggie Ramen, with soy and mushroom broth, tofu, Brussels sprouts, corn, menma, wood ear mushrooms, and greens.


Previously, Ramen Tatsu-Ya offered separate lunch and dinner menus and only offered their popular Veggie Ramen on Sunday nights. Ramen Tatsu-Ya is one of the first restaurants to create a vegetarian ramen, a version not traditionally served in Japan. Now guests will have the option to enjoy Ramen Tatsu-Ya’s signature pork bone broth which takes three-days to make in addition to their crowd-pleasing Veggie Ramen at any time.


The restaurants will also host Slurpin’ Hour from 2 to 6 p.m. featuring discounts on house sake and specialty cocktails, including the Sugrdog with sake, fresh grapefruit juice, mint, and a sea salt rim; and the Kimchelada, featuring Sapporo, Bloody Mary mix, kimchi, bonito, katsu sauce, and a togarashi salt rim.


Both locations will continue to offer their celebrated small bites like the Munchie Katsu Slider; the popular Sweet and Sour Yodas, Brussels sprouts served with apricot vinegar and curry spice; Hush Piggies, crispy chashu rillette, katsu sauce, bonito, and pickled ginger; and handmade Gyoza. Signature sweets created by Chef Steven Cak will be available all day, including the Yuzupioca, Japanese citrus tapioca with strawberry, basil, and pink peppercorn crumble.


Locations: 1234 S. Lamar Blvd | 8857 Research Blvd. #126.  Both locations will be open from 11 a.m. to 10 p.m. beginning on Monday, February 22.


For more information, please visit and follow on Facebook at @RamenTatsuYa, Twitter at @RamenTatsu_Ya, and Instagram at@ramentatsu_ya.

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