Many of the dishes here are cooked with soy sauce (which contains wheat), so there are a limited amount of items that are gluten-free, but our server kindly went out of her way to confirm those items that are GF, or those that could be made free of gluten. We started with the Charred Shishito peppers served with barley miso aioli and bonito flake (be aware the dipping sauce is not gluten-free). We loved the char on the peppers and the addition of creamy coolness from the aioli that staves off the bite from the occasional hot pepper. The Daily Sashimi, (yellowtail if memory serves), was well prepared and extremely fresh tasting, with a hint of smoke. The Tokyo Street Corn with yuzu pepper aioli and cotija (an ingredient was omitted to make this item gluten-free) was tender and sweet. From the Smoked section of the menu, we tried the Duck Breast with orange ponzu, which was a favorite. The citrus was a nice added touch to the smokey duck. We also really enjoyed the Fish Collar (the cut originating from the neck area of the fish) with yuzu salt, lemon and cilantro garnish. It was a simple dish; the fish's subtle flavor highlighted by the salt and lemon. My husband doesn't follow a gluten-free diet, so he ordered the "TX Butter" Tsukmen Ramen, which is served with a bowl of perfect noodles that are then dipped, bite by bite, into a bowl of koterri dipping broth with brisket, ajitama, scallion, lime, hierbas de Tejas, and smoked jalapeño. He devoured it, but I did manage to sneak a heavenly bite of brisket. He also had the BBQ Eel with herb salad and Sansho peppers. Both the eel and the ramen were a hit with him.
Our server confided that the kitchen team plans to add more gluten-free and vegetarian items to the menu in the coming weeks, so that is encouraging. I honestly felt satisfied and only had a bit of menu envy over a few items like the Miso Marinated Scallop skewers and the Guaca-Poke with tuna, wasabi, pickled red onion and Kaiware sprout (and maybe the Chili Cheese Octopus Fritters). It would mean the world if a few of these items were made available with GF miso, GF flour, and/or tamari instead. There is really nothing like Kemuri Tatsu-ya in Austin (at least not until Hai Hospitality opens their new concept, Loro, later this fall), which might be reason enough to visit. But the thing that will keep me returning is the consistent quality that this group delivers, which can be found in all of their restaurants.