New York | The Hardest Korean Ramen Shop to Book 🍜

🍜Jeju Noodle Bar The first Korean ramen shop in the US to receive a Michelin star, the chef integrates fine dining techniques into Korean street food snacks. 🌅Toro Ssäm is their popular appetizer, with tuna belly paired with Korean sweet and spicy sauce and perilla leaves, wrapped in seaweed. It's salty and fresh, very appetizing. Jeju fried chicken is also a popular choice, crispy on the outside and juicy on the inside, served with onion sauce and (a bit unnecessary) caviar. 🍜 The fried chicken comes in two pieces for 31🔪, with an additional piece for 5🔪. It doesn't seem worth it without the extra piece. For noodles, the signature Wagyu Ramyun is not recommended if you don't like it. 🌅 I personally recommend the pork bone broth Family Ramyun, which is smooth and not greasy, with shrimp and wood ear mushrooms in the noodles for a rich texture. 🍜Gajae Myun is also good, with a creamy lobster broth that's not heavy, and generous lobster meat. The meat dish Jajang Ribs is delicious, tender enough to separate from the bone with just a touch. The dessert, chocolate ice cream, is not very surprising but still decent. 🌸 Jeju Noodle Bar's reservation difficulty hasn't decreased over the years. Keep checking Resy for cancellations, or try walking in at Dorsia. #Michelin#food#NewYorkKoreanCuisine 🌇