At Slurpeak, our noodles start with one simple belief:
Great noodles begin with great wheat.
We craft our dried noodles using native American-grown wheat—cultivated in the rich, diverse climates of the U.S.—and transform that raw goodness into every bite. This isn’t just a noodle. It’s our way of honoring the land that grows the world’s finest grain.
Chef NAKAMURA
Chef Shigetoshi Nakamura is one of Japan’s widely recognized ramen masters—known as one of only four “Ramen Gods.” At just 22, he opened his first shop, Nakamura-Ya, in Japan and quickly gained national acclaim for his refined approach to ramen.
After moving to the U.S., he made his American debut at NYC’s Ramen Lab in collaboration with Sun Noodle. In 2016, he opened his own ramen restaurant, Nakamura, in New York City’s Lower East Side, earning praise for his signature torigara ramen and tsukemen.
In 2024, Chef Nakamura launched Slurpeak, a new concept focused on mazemen—a flavorful style of saucy ramen—bringing his next vision of ramen to life. Today, he produces original noodles, smoked chashu, and complete ramen kits in New Jersey, delivering his craft straight to home kitchens across the country.
WHAT MAKES SLURPEAK DIFFERENT?
Crafted from American-grown wheat. Expertly blended for texture and depth. Made with care to express the land’s true flavor. This is a dried noodle with the soul of something fresh—and the strength to stand on its own.
ROOTED IN THE SOURCE
Most ramen in Japan, Korea, and Taiwan is made with flour sourced from North America. But we go deeper than just importing flour—we work directly with the grain itself. By embracing wheat at its origin, we unlock its full potential in ways others can’t.
Our noodles are the true expression of American wheat, crafted where the grain grows, not just where it’s processed.
A FLAVOR ONLY AMERICA CAN OFFER
American wheat is bold—untamed, full of character, and bursting with potential. Much like a rough-cut gem, it reveals its beauty through careful handling.
We custom-blend flours from different regions and varieties to create a flavor and texture you won’t find anywhere else.
It’s the same reason an iconic American cookie has a chew you just can’t get with Japanese flour—and the same reason our noodles could only be made here.
THE DRY NOODLE THAT RIVALS FRESH
Most instant noodles mask flavor with technique.At Slurpeak, we let the ingredients speak for themselves.With high-quality wheat as our base, we keep the process simple—no tricks, no shortcuts.The result is a dried noodle that doesn’t just compete with fresh…
it dares to replace it.
REDEFINING WHAT DRIED NOODLES CAN BE
In Japan, there’s a proud tradition of dried noodles that exceed fresh—sōmen, hiyamugi, Inaniwa udon. These aren’t “instant” foods—they’re artisanal, respected, and often more refined.
Slurpeak belongs to that same tradition.
We make dried noodles not for convenience, but for excellence.