The spicy tonkotsu at Haji Moto includes pork broth, pork belly chashu, ajitama egg, spicy bean sprouts, menma, scallions, nori, spicy bomb and togarashi. (Courtesy Haji Moto Ramen & Sake Bar)
Asian cuisine is having a moment across the Austin metro, with new Vietnamese, Japanese and Chinese restaurants opening from North Austin to Leander.
Meanwhile, two historic hotels are making dining headlines with reopenings. The Driskill Grill and Bar relaunched in downtown Austin after nearly a century of service, and the Faust Hotel in New Braunfels unveiled Wilhelm & Werner, a Texas brasserie.
Together, these openings showcase both bold international flavors and elevated comfort dining.
After opening its second location in Texas, the restaurant is now serving Leander a variety of Chinese and other Asian dishes, including Kung Pao Chicken, beef and broccoli, egg rolls and sushi. The takeout restaurant's website describes the concept's food as "prepared with fresh ingredients and time-honored recipes" to "deliver flavor, quality, and an authentic dining experience."
The Japanese grocery store, which opened on South Congress in August, recently expanded to a new concept: all-you-can-eat sushi. The restaurant is open daily and prices for adults start at $43.95. The menu features sushi, sashimi and bento boxes. Patrons can also find katsu, egg drop soup, seaweed salad, spicy tuna tartar, crab rangoon fried rice and noodles.
The Driskill Grill initially opened in 1930 and after nearly a century of service, MML Hospitality has relaunched the historic spot as an American steakhouse. The bar menu features appetizers like steak tartare, oysters and shrimp cocktail, while the full dining menu highlights fresh Gulf seafood, dry-aged steaks, house-made salads and creative sides. The cocktail list spans the alphabet, from rye-based old fashioneds to aged rum variations.
The Faust Hotel, with 45 guest rooms including six corner suites, reopened in May after over two years of renovations. The Faust Hotel also has a restaurant and bar named Wilhelm & Werner—a Texas brasserie featuring elevated comfort cuisine with house-made pasta, dry-aged beef, and fresh Gulf seafood, complemented by craft cocktails and a curated wine list.
Jerry Thompson found his true calling thousands of miles from Texas—in a bowl of ramen in Japan. He spent about six months in Japan, training under a ramen master, and then brought his newfound passion to Georgetown, opening a restaurant dedicated to authentic, handcrafted ramen.
The restaurant is the first one in Georgetown dedicated to ramen, Thompson said.Haji Moto's miso features tonkotsu broth with minced pork chashu, ajitama egg, kikurage, menma, sweet corn and scallions. (Courtesy Haji Moto Ramen & Sake Bar)On the menu
Haji Moto’s ramen, made in the style found in Yokohama, Japan, uses a lighter pork broth. The restaurant also specializes in tonkotsu—which is known for its rich, creamy, opaque broth made from pork bones—and offers chicken ramen.
Operations Director Adam Simms said the cocktails at Haji Moto are the best on the square. The bar program is led by Dean Reavis, and cocktails highlight Japanese spirits, seasonal ingredients and house-made infusions.
