Jeju Noodle Bar
Douglas Kim's jogae muchim is clams and red snapper, and The Infatuation rates that plate above the hand-made noodles the room is named for.2
Why go
Douglas Kim's room holds one MICHELIN star. The counter is where the guide tells you to sit, where you can watch each dish come together.
What makes the room worth an argument is that the two people writing about it do not agree on what it does best. MICHELIN calls the gochu ramyun, curly noodles under a pork bone broth with bean sprouts and pickled cabbage, a veritable thesis on ace ingredients.
The Infatuation went in April 2024 and came out the other way: if you assumed the hand-made noodles at a noodle bar would be the best part of your meal, you'd be wrong.
Order this / avoid
- Order: the raw plates first. The Infatuation rates the jogae muchim, clams and red snapper, above everything else on the table. Then the toro ssam bap, which the guide describes as "the eponymous fatty fish with scrambled egg, tobiko and toasted seaweed," and the Persian cucumber kimchi with spicy plum dressing, shiso and sesame. The fried chicken arrives under a dollop of caviar.
- Avoid: building the meal around noodles alone. The Infatuation found them uneven, naming the lamb jajangmyeon as the one that holds up.
What locals & experts say
- MICHELIN Guide: one star, current on the guide's own page for 679 Greenwich Street as of 16 August 2026. The inspector on the kimchi:
Persian cucumber kimchi with a spicy plum dressing, shiso and sesame seeds is a delight.
1 - The Infatuation (17 April 2024, 7.8):
a jogae muchim that explodes in your mouth as if the clams and red snapper were garnished with dill-and-brine-flavored Pop Rocks.
2
Good to know
- Timing: dinner only, seven nights, with an earlier start at the weekend.
- Booking: essential. It is one small room with a star on it.
Jeff's take (his words)
- Note: Michelin level noodle bar. Look for the fried chicken sando.
Verdict
should-visit — Douglas Kim runs a one-star Korean room on Greenwich Street, and the guide and the local critic disagree about the noodles in it. Michelin's inspector calls the gochu ramyun, curly noodles in pork bone broth with sprouts and pickled cabbage, 'a veritable thesis on ace ingredients'. The Infatuation's Will Hartman says flatly that the hand-made noodles are not the best part and that the raw fish is: jogae muchim of clams and red snapper 'as if garnished with dill-and-brine-flavored Pop Rocks'. Take both at their word, sit at the counter, and order across the raw plates and the toro ssam bap. The star is real and current; the noodle bar in the name is the part to be skeptical about.