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Shuya is not a common name in Japan. Its etymology can be broken down into the prefix shu—which translates to “learning”—and ya—a suffix meaning “until the end.” Shuya Miyawaki has undeniably embraced his name, devoting his life to learning and practicing the balance of health, delicious food and the arts. Shuya Cafe de Ramen, his eponymous restaurant, opened its doors in Astoria on Feb. 3. Merely another starting point in his life, Miyawaki’s journey actually began several years ago. Born in Yokohama, the aspiring chef moved to Tokyo at the age of 20, where he worked at a restaurant specializing in Western cuisine. On a two-month trip to the United States, the young cook visited many of the country’s major cities, including New York, New Orleans, Las Vegas and San Francisco. And a seed was planted. Back in Tokyo, young Miyawaki was hired at Gonpachi—the famous Japanese restaurant featured in the hit film, Kill Bill. Four days after his first day of work, President Bush dined at the restaurant alongside Prime Minister Koizumi. The end result was a Shuya success that eventually Cafe happy to pay for it. de Ram launched the business to open a second restaurant in Los Angeles—and Miyawaki soon found himself with a plane ticket and a working visa for the U.S.A. Miyawaki spent seven years in LA, mastering sushi, yakitori and even udon. Eventually, he moved to the famous ramen spot, Jinya, where he was promoted to Executive Chef. Success showed favor once more, and the aspiring chef found himself transplanted yet again—this time to New York City. Though the NYC outpost of Jinya was ill-fated, Miyawaki had found his new home, along with a new mentor— Kazuo Yoshida of 1 or 8 in Williamsburg. Under Yoshida’s tutelage, Miyawaki learned some pivotal lessons that would forever alter his path. First, quality is always a priority over quantity. Secondly, if you can provide a service no one else can, people will be The Signature Ramen FOOD + DRINK 34 I BOROMAG.COM I MARCH 2016


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