Owner/Chef Tatsu Aikawa and the Tatsu-Ya family will open DipDipDip Tatsu-Ya on Thursday, June 27. With a name inspired by the fun, immersive nature of this Japanese dining style, DipDipDip is a new-school take on traditional shabu-shabu and will initially be open for dinner service. The restaurant will be open Wednesday, Thursday, and Sunday from 5 p.m. to 10 p.m. Friday and Saturday from 5 p.m. to 11 p.m.



Shabu-shabu is a Japanese nabemono hot pot experience and a staple of Japanese cuisine; with its cornucopia of seasonal options, it is one of the most enjoyable sub-genres. The term shabu-shabu is onomatopoeic, derived from the “swish-swish” sound as ingredients are stirred in the cooking pot. Traditionally, cooked meats and vegetables are dipped in citrus ponzu or sesame gomadare and served with a bowl of steamed rice. Unlike some other popular types of nabemono hot pot – like chankonabe, yosenabe, and sukiyaki – ingredients for shabu-shabu are served raw and cooked at the table throughout the course of a meal, similar to fondue.

Unlike traditional shabu-shabu where guests share their broths, at DipDipDip Tatsu-Ya each guest is set up with a personal cast iron pot. Guests start with the “Shabu Shabu Ozen,” or table setting, complete with koshihikari rice, ponzu and gomadare dips, and a choice of broth, like the classic soy and kombu broth, the 50-hour Tatsu-Ya Tonkotsu pork bone broth, the Miso Smokey, or the rich, creamy soy milk Tonyu Nabe broth.

Guests can then “choose their own dipping adventure” by either ordering one of the chef-selected omakase dinners or creating their own meal from the a la carte menu. Additionally, carts displaying daily specials will be presented table-side.


The Menu

Diners looking to enhance their dipping options can add unique dipping sauces like the signature Truffle Sukiyaki with a 45-minute egg, mentsuyu soy, brown butter and dashi-based Kagoshima, or the Keep Austin Dipping, a thick shiso kosho queso served with a steamed bun.

Freshness and quality products are a focal point at DipDipDip Tatsu-Ya. Options include thinly sliced meats like A5 Miyazaki Wagyu from Kyushu Island, Japan; Texas Wagyu from Strube Ranch; Niman Ranch certified Angus ribeye, and Mugifuji pork belly. Seasonal produce will be handpicked daily, utilizing local farms as much as possible. Selections continue with chef creations like tableside meatballs; “pot pockets,” tofu skins stuffed with a variety of ingredients such as Reading Raclette and maitake mushrooms or cheddar grits with pork sausage; as well as crab and lemon butter, shrimp and grits, or beef and tallow sui gyoza wontons.

Custom-made carts will be rolling out with a selection of fresh seafood, skewers, Gyu Maki (beef rolls), including one made with Niman Ranch beef, foie gras and braised daikon; unique and seasonal vegetables; house-made daily noodles and fresh tofu options — everything designed to be cooked in simmering broth and dipped in your dip of choice.



A menu of thoughtfully curated wine, sake, whiskey, beer, and craft cocktails complement the fare. DipDipDip will introduce Tatsu-Ya Family’s first wine program, which features a handful of natural wines to complement their new school shabu-shabu, alongside some exceptional selections for the discerning diner.

House cocktails take a modern Japanese interpretation on classic standards, including the Kaizen Whiskey (Improved Whiskey) made with Small Batch Bourbon, Okinawan molasses, Bergamot, and Pastis; Gibu Martini (Gibson Martini) with barley shochu, Irish gin, dry vermouth, and rakkyo pickle; Second Spring (Bramble) with Imo Shochu, Yaupon gin, sudachi, and koji-fermented blackberry; or a perfect highball made with the patented Suntory Toki Highball Machine.

The Space

The DipDipDip Tatsu-Ya space lives within the Tatsu-Ya family but has an unmistakable personality of its own. Attention to detail and fine-tuned touches are apparent throughout the location. Tansu cabinet inspired woodwork with a variety of hand-crafted wooden drawers represent the multitude of options available from the kitchen and bar. Finely detailed wood lanterns and handwoven Japanese baskets create a comfortable glow and atmosphere. Custom tile and wall graphics make the interior – like the food – one-of-a-kind. The Aikawa family crest, featured prominently on a wall of bamboo, ties the space together with the other Tatsu-Ya concepts. The restaurant was designed in collaboration with longtime design partner McCray & Co. and features work from Japanese street artist ESOW, A&K Woodworking, Noah Marion, Clay Imports, and Era Ceramics.


DipDipDip Tatsu-Ya is located at 7301 Burnet Rd., Ste. 101, next door to TacoDeli, and offers plentiful parking. Follow DipDipDip Tatsu-Ya on Facebook, Instagram, and Twitter or visit http://dipdipdip-tatsuya.com.

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About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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