Chef Douglas Kim opened Jeju Noodle Bar at 679 Greenwich Street in the West Village on September 11, 2017 — and within two years earned one Michelin star, the first noodle restaurant in the United States ever to do so, held continuously through the 2025 NY guide. The kitchen runs three carefully-considered house broths with hand-pulled noodles in a Korean ramyun format (distinct from Japanese ramen): signatures include Yook Yook beef tartare and the OG ramyun, with uni, truffle, and Wagyu upgrades for the splurge. Kim's Bouley and Per Se pedigree shows in the precision — Pete Wells called the Korean-inspired apps "more nuanced than what you'd find in a typical ramen-ya" in his original December 2017 NYT review, then placed Jeju at #16 on his 2024 Top 100 NYC list. The room is reservation-only, small, and routinely book-the-month-ahead difficult. Peer in the NYC Korean catalog credential register to Atomix (two-Michelin-star modern Korean tasting), COTE (one-Michelin-star Korean steakhouse), and Coqodaq (Bib Gourmand Korean fried chicken) — four catalog rows now form a layered Korean tier. For NYC's only Michelin-starred noodle bar, where Kim's Bouley + Per Se precision meets ramyun tradition.