Shukette

October 26, 2025

Before bringing Shukette to life, chef/partner Ayesha Nurdjaja earned a devoted following for her vibrant Eastern Mediterranean fare at Shuka in SoHo, which she opened in 2015 after meeting Vicki Freeman and Marc Meyer.

Inspired by her travels, chef Ayesha Nurdjaja prepares an approachable menu of seasonal Levantine specialties designed for sharing. Out of the bustling open kitchen, Nurdjaja is cooking up bright flavorful dips, vegetable-forward mezze and salads, charcoal-grilled meats and house-baked breads.

A Brooklyn native of Italian-Indonesian heritage, Ayesha’s entrepreneurial spirit first led her to pursue a business degree at Pace University. Shortly after receiving her degree, Ayesha realized food was her true passion and subsequently enrolled in the Institute of Culinary Education. She has worked at various NYC restaurants including Lidia Bastianich’s Felidia, Bar Aristinal, Picholine and Missy Robbins’ A Voce as well as Il Bordello and Red Gravy in Brooklyn as executive chef.

Shukette offers indoor and heated outdoor dining for parties of 1-6 guests via Resy.

Reservations open up for dinner 14 days in advance via Resy. If you do not see availability, we recommend you add your name to the notify list as something often opens up. When tables or counter seats become available, you will receive an alert.

Shukette also encourage those without reservations to walk-in as we set aside some tables and counter seats for those with last minute plans.