Muteki Udon: Crafting Tradition and Innovation, One Handmade Bowl at a Time
Discover the story of Mr. He and Muteki Udon, where handmade noodles and authentic flavors shine. Learn about their must-try dishes like Tempura Udon and Curry Udon, and the passion behind their Brooklyn location.
For Mr. He, the heart of Muteki Udon isn’t just about the noodles—it’s about the artistry and authenticity that go into every dish. Since immigrating to the United States in 1997, Mr. He has built a legacy in the restaurant industry by blending his passion for food with a dedication to quality.
“When I first came to this country, I was introduced to the restaurant business by a friend,” Mr. He shares. “We started with Chinese cuisine, but I was always fascinated by how food could bring people together.” That fascination grew into a passion for udon after he trained under a Japanese udon master in 2007. “That experience changed everything for me,” he says.
By 2017, Mr. He opened his first ramen shop, channeling years of expertise into perfecting the textures, flavors, and techniques behind his dishes. Today, Muteki Udon stands as a testament to his dedication, featuring handmade noodles and unique creations that set it apart from the rest.
The Signature Muteki Experience
At Muteki Udon, the focus is on fresh, handmade quality. “We make all our noodles by hand in the store,” Mr. He explains. “If we need more, we produce them at another location and deliver them fresh. Everything is about consistency and quality.”
Three standout menu items showcase this commitment to excellence:
Tempura Udon: A classic elevated with a light, crispy tempura that perfectly complements the smooth, chewy noodles.
Curry Udon: A warm, flavorful bowl infused with rich Japanese curry that delivers a comforting spice in every bite.
Raw Fish Udon: A bold and innovative dish where fresh, delicate slices of raw fish are served atop the noodles for a unique fusion of textures and flavors.
Mr. He takes pride in offering dishes that are as visually stunning as they are delicious. “Even in the summer, we create dishes that feel refreshing, like our cold udon topped with raw fish,” he says.
Adapting to the Times
Brooklyn, with its vibrant food scene, felt like the perfect location for Muteki Udon. But Mr. He’s ambitions don’t stop there—he also operates locations in Connecticut, including ramen and poke shops. “Brooklyn was a natural choice because it’s a hub for people who appreciate authentic, high-quality food,” he explains.
His advice to newcomers in the industry reflects his journey: “This business is tough, and there’s a lot of competition. To stand out, you have to focus on fresh ingredients, the best service, and constant innovation.”
Looking Ahead
As for the future, Mr. He plans to expand his influence beyond the restaurant floor. “We’re working on introducing our handmade bowls and utensils to more stores,” he says. “It’s another way to bring Muteki Udon’s spirit to people, even at home.”
When asked who he’d most like to serve at his restaurant, Mr. He smiles and says, “Anyone walking by on the street. I want everyone to experience what makes our food special.”