Kitsune started in 2019 as a food truck parked outside a brewery on East 6th. It was just me (Kenji), a 16-hour tonkotsu recipe from my grandmother, and a dream of bringing real ramen to Austin.
The first year was brutal. I'd start the broth at 3am, serve until midnight, then do it all again. But people started lining up. Then they started coming back. Then they started bringing friends.
In 2022, we opened our brick-and-mortar on East 7th. Same broth, same noodles—now with actual chairs.
The name? In Japanese folklore, kitsune are foxes known for being clever and a little mischievous. My grandmother used to call me her little kitsune because I was always sneaking into her kitchen. Felt right.
We make everything from scratch. The noodles are made fresh every morning. The chashu is braised for 8 hours. The broth simmers for 20. No shortcuts.
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