The New York Times uncovers Austin’s stellar Japanese restaurant scene

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– Journalist Brett Anderson explored Austin’s very good Japanese food scene for the New York Times. The city’s sushi roots began with the owner and chef of Musashino Sushi Dokoro, Mr. Fuse, where Tyson Cole of Uchi, Tatsu Aikawa of Ramen Tatsu-ya, Takehiro Asazu of Kome, and Kazu Fukumoto of Fukumoto all studied and worked. There are also thanks to Kyoten Sushiko and Otto Phan and Stacy Chen and Yoshi Ramen.

– Austin is getting a new brand of tequila with Playa Real Premium Tequila, which includes two fruit-infused versions with tangerines and pineapple. While the head office is in Austin, the tequila is produced in Mexico.

– Model Camila Alves has featured her favorite Austin food truck on her website: Brazilian spot Boteca, which she says is the “real deal.” She loves food so much that the truck hosted her last two birthday parties. She learned how the staff prepares their Brazilian fish stew, along with a recipe.

— The South Congress Hotel’s ice cream truck, Stephen F. Frostin’, makes an appearance this week. It will serve ice cream at the hotel’s first Thursday party on May 3 from 6-9 p.m. The rest of the festivities include drink specials and music. Japanese spot Otoko also hosts a shokuji staff with a la carte snacks and drinks (as opposed to its usual omakase menu) for appointments and limited reservations.

–Austin’s Official Drink, the event that determines the city’s signature cocktail for the year, will take place later this month on Thursday, May 10 at the Fairmont Hotel. Competitors include Garage, Nickel City, Kemuri Tatsu-ya and Odd Duck. Bites from restaurants like Central Standard (stuffed snow peas), Vino Vino (Spanish tortillas) and Counter 3.Five.VII (loaded baked potatoes) will be served. It operates from 7 p.m. to 10 p.m. Advanced tickets are $70 ($85 at the door) and benefit the Austin Food & Wine Alliance.

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