How Shuya Ramen Brought House-Made Tsukemen to Midtown
Shuya Ramen is redefining New York’s noodle scene with housemade tsukemen.
After years of serving ramen in Astoria, chef-owner Shuya moved to Manhattan with one goal in mind: to bring handcrafted noodles and signature tsukemen to a new crowd. And it’s working.
A New Chapter in Manhattan, Built on Experience and Ambition
Shuya has spent more than 20 years in the restaurant world, including 12 years in New York and another seven in California. His first ramen shop in Astoria built a loyal following over seven years before he made the difficult decision to close in 2023, right when the lease ended. But he saw opportunity in change. “We were already busy, and I didn’t feel like there was room to grow,” he says. “I wanted to try my ramen in Manhattan and see if people here would accept it.”
The Midtown location came with its challenges, including higher rent, but also brought greater visibility, more walk-in traffic, and ultimately higher sales. The space itself reflects a refined aesthetic. Designed by his partner, who also builds the furniture and uses the restaurant as a working showroom, the interior recently won a New York design award for best showroom—adding another layer of pride to the venture.
The Confidence Behind Housemade Noodles
Among all the dishes on the menu, one has clearly captured the city’s attention: the Duck Tsukemen. It’s a cold dipping ramen that quickly became a favorite after being spotlighted in New York Magazine and featured by several local food influencers. But Shuya says the popularity didn’t happen by chance. It was built on intention and skill. “Since we have a noodle machine in the house and make noodle ourselves, I had the confidence to make it different from other ramen shops,” he explains.
Most ramen restaurants rely on suppliers for noodles, which he respects, but Shuya knew that to serve tsukemen properly, the noodles needed to be made fresh in-house. That decision paid off. Guests who are serious about ramen especially tsukemen now travel just to try his version. Some even order multiple bowls. “Yesterday, one guy ordered three ramen and finished everything,” he says. “You need to love it to finish three bowls.”
Balancing Tradition with Innovation
While tsukemen might be the most talked about item online, the foundation of Shuya Ramen is built on variety and balance. His signature bowl, the Shuya ramen, uses a lighter broth that stands apart from the tonkotsu-style ramen that dominates New York. “When I opened my first location, there were already hundreds of ramen restaurants in the city, and most of them were doing the same thing,” he says. “I wanted to make something I could eat every day.”
That philosophy carries through the rest of the menu as well, including new seasonal offerings like the cold Tantanmen he recently introduced for summer. “It’s really tasty, and I’ve been eating it often,” Shuya says. His team continues to experiment with new ideas, using fresh ingredients and in-house techniques to keep the menu exciting for returning guests. And because he’s always in the kitchen, feedback happens in real time. Customers often come up to him after a meal, or he simply sees how they finish their bowls. “If even the soup is gone, I know they really liked it.”
Rooted in the Kitchen, Focused on the Present
Despite leading a team of 13, Shuya remains firmly planted at the restaurant’s counter every day. He trained his staff to make noodles, but made the choice to stay in the kitchen during service. “Since I put my name on the restaurant, I want to be present,” he says. “People expect me to be here.” That mindset was reinforced during a trip to Japan, where he visited several popular ramen shops and noticed that the chefs were always in the kitchen, cooking every bowl themselves. “They had pride. They didn’t want anyone else making it,” he recalls. “That really impressed me.”
Looking ahead, Shuya is focused on refining his current operation before considering any expansion. For now, he’s working toward opening seven days a week. “I’m not someone who can manage multiple restaurants at once,” he says. “I want to make sure this one is right.” His advice for aspiring restaurant owners is simple but firm: “Train yourself to face very difficult times. You need strong confidence that you can make it.”