Cha Menya Ramen: Queens’ Hidden Gem for Japanese Cuisine
Cha Menya Ramen in Douglaston offers handcrafted ramen, unique dishes like matcha and tsukemen, and 10-hour broths. Experience authentic Japanese flavors today!
Walking into Cha Menya Ramen at 251-20 Northern Blvd in Douglaston, NY, it’s clear that this isn’t your average ramen shop. The subtle aroma of freshly made noodles and rich broths fills the air, hinting at the artistry behind every dish. At the helm is Kai, the visionary owner whose journey into the culinary world began with a deep-rooted family tradition and evolved into a passion for creating unique and authentic Japanese cuisine.
Kai’s story is as flavorful as the dishes he serves. “I grew up surrounded by the restaurant industry,” he shares. “My family owned small mom-and-pop shops, and I learned just by watching and listening.” For decades, his family specialized in traditional cuisines, but when Kai took over the family restaurant in 2010, he decided to branch out. After honing his skills in Manhattan’s Japanese culinary scene, he embraced his passion for ramen and sushi. Eventually, he sold the restaurant in 2018 and focused on mastering the art of ramen-making.
By 2021, amid the challenges of the pandemic, Kai opened Cha Menya Ramen, a space where his expertise and creativity shine. “The pandemic was tough—I was laid off, and I needed to start fresh,” Kai explains. Combining his love for tea and Japanese cuisine, he created a menu that pays homage to tradition while incorporating his innovative flair.
A Menu That Stands Out
Cha Menya Ramen’s menu is a culinary journey, blending classic flavors with modern techniques. Kai recommends starting with the breaded enoki mushrooms, an appetizer that’s crispy, savory, and bursting with umami. For something lighter, his twist on hamachi—infused with yuzu and French mustard seeds—offers a refreshing prelude to the heartier dishes.
When it comes to the main event, Kai insists the classic ramen is a must-try. “We boil the noodles and cook the broth for at least 10 hours,” he says. Every ingredient, from the char siu pork to the rich broth, is made from scratch using premium-quality ingredients.
For adventurous eaters, the matcha tea ramen is a bold choice. “It’s for matcha lovers,” Kai admits. With a unique balance of bitterness and savory flavors, it’s a dish that appeals to those seeking something truly different. Kai spent countless hours perfecting the balance, experimenting with salts like Korean bamboo salt to achieve the right harmony of flavors.
A hidden gem on the menu is the tsukemen, or dipping noodles. Limited to just 10 bowls a day, it’s a rare treat that has earned a dedicated following. “Skimming requires a different kind of preparation,” Kai explains. “The soup is more concentrated, and the noodles have a different hydration ratio. It’s something you don’t see often in New York City.”
Building a Legacy in Queens
Opening a restaurant outside Manhattan was a deliberate choice for Kai. “I was tired of the rush-hour subway commutes,” he shares. “I also wanted more space for my kids to grow up with a green lawn and fresh air.” With its proximity to Long Island and a supportive local community, Douglaston offered the perfect setting for Cha Menya Ramen.
The restaurant has already built a loyal customer base, thanks to word-of-mouth recommendations. “We don’t do much advertising,” Kai notes. “Our regulars are our best ambassadors.”
Looking ahead, Kai has ambitious plans. He’s in discussions to open additional locations and expand the menu to include traditional suntou lunches, featuring miso soup, grilled fish, multigrain rice, and fresh vegetable si