1. Kemuri Tatsu-ya
Holly
Because the food here goes way, way beyond fusion. Born in Japan and relocated to Texas as a kid, chef Aikawa developed his izakaya-influenced smokehouse grub as an endearing form of biographical cooking. The (standout) result is brisket smoked alongside non-traditional meats, delicious smoked fish, and lots of it—mackerel, eel, and fish collar. Kemuri takes its flavors beyond the smokehouse, too, with takoyaki doused in chili cheese sauce, sticky rice tamales, and yuzu pecan pie.