PRESS RELEASE

dipdipdip Tatsu-Ya Debuts Captivating Japanese Nabemono Dishes and New Layers of Experience

Expanded Offerings Launch July 17

AUSTIN, TX -- The team behind Austin’s premiere Japanese shabu-shabu restaurant, dipdipdip Tatsu-Ya(7301 Burnet, Suite 101), nationally-acclaimed Chef/Owner Tatsu Aikawa and company, has extensively revamped the restaurant’s menu to bring exciting new layers of flavor and experience beginning July 17.

For the first time since dipdipdip’s opening in late June 2019, the well-known shabu-shabu spot is evolving their offerings. The restaurant will stay true to its roots, offering a further evolution of shabu-shabu dining and omakase, while introducing an expanded assortment of bold Japanese nabemono options, along with a new appetizers section — all with the top-quality service and thoughtfully-sourced ingredients the restaurant is known for.

“One of the things I’m most excited about is introducing guests to different styles of Japanese dining beyond shabu-shabu,” says Aikawa. “Not only are we bringing more variation within nabemono styles, we’re adding elements to the experience that are very familiar to diners. 

What’s New:

• A “Nabemono” section allows guests to savor “one pot soup,” arranged with chef-curated ingredients, ready to eat directly from a simmering pot

• The  “Toriaezu” section brings a whole new appetizer segment to the menu

• “Dips and Slices” presents customers with specialty curated protein and dip pairings

• Curated shabu-shabu plates feature chef-selected pairings of proteins and finely shaved sengiri vegetables

Toriaezu:

Translating to ‘first thing’s first,’ dipdipdip’s Toriaezu section is filled with fun, shareable dishes. Selections include Lotus Chips in a light, aerated buttermilk onion dip with optional smoked trout roe, Fresh Yuba Curds made in-house with specially-imported soy milk for a velvety, burrata-like texture, Prawns riffed with Japanese ingredients like a wasabi cocktail sauce, and Pork Sui Gyoza with kosho ponzu are just a few of the items in store. This section is a first for the restaurant’s menu.

Nabemono (nah-bae-mo-no):

Nabemono refers to an earthenware pot and is used to describe a variety of one-pot Japanese dishes, including shabu-shabu. Served in ceramic plateware, the new-to-dipdipdip Tatsu-Ya ‘nabes’ are presented in traditional Japanese style: As a bountiful bowl of ingredients that comes immersed in a flavorful, seasoned broth that can be sipped right away and enjoyed with each bite. Thoughtfully paired dipping sauces will be served on the side for those who wish to partake. 

“There’s a difference between broth and stock,” notes Aikawa. “Shabu-shabu involves experiencing the taste and texture of each ingredient by swishing them in a cooking stock, which starts out with a very mild flavor and builds as you go. It’s not a soup; the dips are where the flavor comes in.” He continues, “Nabemono is a one-pot soup experience; you can sip the broth right away, and enjoy it with or without dipping sauce.” 

A new and unique offering at this level in the U.S., diners can look forward to Sukiyaki Nabe, a nabemono classic that’s a bit different in style. Cooked and served in an umami-rich, slightly sweet sauce rather than a broth, Sukiyaki offers strip loin, meatball, and more served with truffle rice and onsen tamago. Other options include Chicken Mizutaki with chicken broth, yuzu, chicken thigh, meatballs and ponzu; and Seafood Nabe with tomato dashi, prawns, crab and clams.

Still Serving Shabu-Shabu

Long-time fans should rest assured that the restaurant will still provide its signature shabu-shabu experience, derived from the “swish-swish” sound as you cook ingredients in the broth. Three curated options are available as well as omakase: The “D3” with Ichiban Dashi and cold-smoked brisket; the “O-Yasai” with Kombu Dashi broth; and the pork-forward “Butanegi” served in Kagoshima style. The restaurant’s long-time connoisseurs will still be able to order their favorite with the ozen and tanpin (a la carte) offerings. 

For the omakase menu, there will be limited seatings each night. The chefs have curated an experience of seven to eight courses highlighting their favorites, as well as dishes that are only available during these specialized seatings. A sake pairing will be offered, featuring a different sake with each course.

“The new dipdipdip menu is intended to offer guests a more dynamic dining experience,” says Tatsu-Ya Culinary Vice President Chris Ostlund. “By introducing an appetizers section, we've opened the doors for diners to begin their meals with various bites - to mix and match with composed entree options. The Nabemono section is a unique option that goes beyond the shabu-shabu ‘cook-it-yourself’ experience; these traditional Japanese dishes are complete hotpot ‘stews’ that are presented fully cooked. When the bubbling dishes arrive at the table, I think it will be will be exciting for guests to see the plume of aromatic steam when the lid is removed from the simmering pot.”

Guests can book a table at the restaurant by visiting dipdipdip-tatsuya.com July 17 and onward to get a taste of the new menu, and may wish to follow their Instagram @dipdipdiptatsu_ya for even more food-related views.