Jeju Noodle Bar

Contento, a Restaurant Devoted to Accessibility, Is Closing in East Harlem | Eater NY

"First opened in 2017 as a Korean ramen shop, this spot was the first noodle shop to gain a Michelin star in the United States. According to an Instagram this week, the business is expanding from Greenwich Street and is headed to Nolita. Douglas Kim, an alum of Chef’s Table at Brooklyn Fare and Per Se, among other fine dining establishments, is the chef behind the project." - Emma Orlow

NYC’s Michelin-Starred Restaurants for 2023, Mapped | Eater NY

"The city’s first noodle shop dedicated to Korean ramyun from chef Douglas Kim keeps its one star." - Eater Staff

"Settle in to your perch at one of the tables, or (preferably) at the engaging counter where you can watch each dish come together. If that doesn't have your taste buds tingling, the kitchen's concise number of unique items at a steal of a price will hit the spot. Persian cucumber kimchi with a spicy plum dressing, shiso and sesame seeds is a delight, while the aroma of pork bone broth that precedes the arrival of gochu ramyun brimming with curly noodles, bean sprouts and pickled cabbage is a veritable thesis on ace ingredients. Pyunche salad mingling sushi-grade amberjack is a simple yet delicious wonder. Not far behind is the surprising toro ssam bap, highlighting the eponymous fatty fish with scrambled egg, tobiko and toasted seaweed." - Michelin Inspector

14 Best Foodie Cities in the U.S.

"I found Jeju Noodle Bar described as a cool but low-key Michelin-recognized haunt in New York worth visiting for its approachable fare." - Lauren Dana Ellman Lauren Dana Ellman Lauren Dana Ellman is a New York-based writer and editor who specializes in travel, lifestyle, food, and shopping content. Travel + Leisure Editorial Guidelines

The Least Expensive One MICHELIN Star Restaurants in New York

"One MICHELIN StarKorean cuisine has exploded in New York, but Jeju Noodle Bar is known for its unique items offered at a steal. Sit at the counter to watch as each dish is assembled, then wait with bated breath before you dig in." - MICHELIN Guide