JeJu Noodle Bar

JeJu Noodle Bar JeJu Noodle Bar By Chef Douglas Kim Korean Ramyun 679 Greenwich St. NYC JeJu Noodle Bar By Chef Douglas Kim. Korean Comfort Food of West Village.
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Some bottles are made to be drunk. Some bottles are made to start conversations.Domaine du Clos des Fées “100 Phrases po...
05/07/2026

Some bottles are made to be drunk. Some bottles are made to start conversations.

Domaine du Clos des Fées “100 Phrases pour Éventails” 2024 — a rare meeting of southern terroir and Burgundian sensibility, with the touch of Jean-Yves Bizot adding even more intrigue.

Pinot Noir from the south, produced in tiny quantities, carrying perfume, texture, and elegance instead of excess power. The kind of bottle that reminds you scarcity means nothing without soul.

A wine for people who chase feeling, not labels.

Our new soft ice creamChocolate, pistachio cream, and crisp kataifiSimple, textured, and quietly satisfying
04/15/2026

Our new soft ice cream

Chocolate, pistachio cream, and crisp kataifi
Simple, textured, and quietly satisfying

If there’s one name that defines the pinnacle of sake, it’s Juyondai — widely known as the most coveted and hardest-to-f...
04/15/2026

If there’s one name that defines the pinnacle of sake, it’s Juyondai — widely known as the most coveted and hardest-to-find sake in the world.
And now it’s at Jeju Noodle Bar. Their rarest expression: “Tokujo Omachi” Junmai Daiginjo 2024. Made from Tokujo-grade Omachi rice — a wild heirloom variety discovered in 1869 that accounts for just 0.2% of all Omachi grown. Farmers first succeeded in harvesting it in 2018, then couldn’t again until 2023. Pressed drop by drop, no pressure, no shortcuts.
The result: delicate, aromatic, with a finish that whispers.
Come in and let us pour you a glass.
📍 Jeju Noodle Bar — 679 Greenwich St, NYC

Many of you have been asking why we weren’t open 7 days.Our focus has always been consistency — making sure every servic...
04/04/2026

Many of you have been asking why we weren’t open 7 days.

Our focus has always been consistency — making sure every service meets the standard we set for ourselves.

As we prepare for our new Nolita location, it’s time to grow.

We are now open 7 days a week, including Mondays and Tuesdays.

With a larger team, we’re able to create more space for walk-ins and welcome more of you throughout the week.

We’re currently looking to expand our BOH team.
If you’re dedicated, focused, and serious about your craft, we would like to hear from you.

This is just the beginning.

Faces
03/15/2026

Faces

We are truly honored and grateful to the Michelin Guide for this recognition. It is a privilege to be acknowledged among...
03/03/2026

We are truly honored and grateful to the Michelin Guide for this recognition. It is a privilege to be acknowledged among so many talented peers, and we do not take this lightly.

Most importantly, we want to thank every guest who has walked through the doors of JEJU Noodle Bar. Whether you joined us for a quick bowl of noodles or a full evening at the table, your support, trust, and enthusiasm continue to inspire our team every single day.

We remain committed to consistency, to warm and genuine hospitality, and to serving food that is thoughtful, delicious, and made with care. We will continue to push ourselves to grow while staying true to who we are.

Thank you for being part of our journey. We look forward to welcoming you back again soon.

We’re open today.We may close early depending on the weather, but we’re here for now.Hot bowls of noodles if you’re arou...
01/25/2026

We’re open today.
We may close early depending on the weather, but we’re here for now.
Hot bowls of noodles if you’re around the West Village 🍜

P.S. This photo was taken during the 2021 snowstorm ❄️

01/23/2026

Heard there’s a big snowstorm coming to NYC this weekend.
We’re New Yorkers — we don’t get scared. ❄️🗽

Come to Jeju Noodle Bar and warm up with a hot bowl of ramyun.
Steam, spice, comfort — we got you. 🍜🔥

Snow outside. Jeju inside.

New lobster myun bowl. Grateful to have worked with Soilbaker for 9 years—it’s a privilege to collaborate with such an e...
01/07/2026

New lobster myun bowl. Grateful to have worked with Soilbaker for 9 years—it’s a privilege to collaborate with such an exceptional team.

We’re back to our regular schedule.Thank you for waiting—see you at JEJU Noodle Bar.
12/26/2025

We’re back to our regular schedule.
Thank you for waiting—see you at JEJU Noodle Bar.

Maison Glandien “Les Roches” Rouge (Vin de France)A low-intervention Pinot Noir from Tino Kuban (Les Jardins Vivants, Me...
10/29/2025

Maison Glandien “Les Roches” Rouge (Vin de France)
A low-intervention Pinot Noir from Tino Kuban (Les Jardins Vivants, Meursault). Whole-cluster, native yeast, aged in old barrels—pure red fruit, silky texture, and light tannins. Feels like Burgundy seen through a natural-wine lens.

Domaine Les Horées – Burgundy’s Rising StarFounded in 2019 by Catharina Sadde and her husband Guilhem, Les Horées has qu...
10/15/2025

Domaine Les Horées – Burgundy’s Rising Star

Founded in 2019 by Catharina Sadde and her husband Guilhem, Les Horées has quickly become one of the most talked-about new domaines in Burgundy.

Originally from Germany, Catharina trained as a chef before falling in love with winemaking — learning her craft at icons like DRC, Comte Armand, d’Angerville, and Vogüé. Today, she farms just over 1 hectare across Beaune, Pommard, and Volnay, all tended with organic and biodynamic care.

The name Les Horées comes from the Horae, Greek goddesses of the seasons — a nod to celebrating nature’s rhythm. Wines are made with native yeasts, minimal intervention, and often whole cluster fermentations that give her reds incredible life and texture.

A domaine where precision meets soul, Les Horées captures Burgundy’s future while honoring its roots. 🌿✨

Founded in 1911 by Eugène-Aimé Salon, a visionary who believed that Chardonnay alone could create the finest Champagne, ...
10/08/2025

Founded in 1911 by Eugène-Aimé Salon, a visionary who believed that Chardonnay alone could create the finest Champagne, Champagne Salon has produced only a single cuvée—the Blanc de Blancs from Le Mesnil-sur-Oger—and only in the very best vintages, with just 44 releases in over a century. The 2013 Salon continues this rare lineage: crafted entirely from old-vine Chardonnay grown on the chalky slopes of the Côte des Blancs, it was aged nearly a decade on the lees before disgorgement and embodies the house’s signature purity, tension, and minerality. Critics hail it as one of the most concentrated young Salons ever made—showing layers of white flowers, citrus, brioche, and crushed stone—balancing power and elegance with laser-sharp acidity and a saline finish that reflects its terroir. With near-perfect scores across the board (97–99 points from major critics), the 2013 is a Champagne built for long aging, expected to evolve gracefully for decades while standing as a testament to Salon’s uncompromising pursuit of perfection since its creation over a century ago.

Life
09/28/2025

Life

Jeju Noodle Bar — historical Landmark meets West village vibe📍 Jeju Noodle Bar — West Village
09/05/2025

Jeju Noodle Bar — historical Landmark meets West village vibe
📍 Jeju Noodle Bar — West Village

Life at
08/31/2025

Life at

Details matter.From the hand-drawn tentacles to the weight of the chopsticks—every element at Jeju is deliberate, person...
08/06/2025

Details matter.
From the hand-drawn tentacles to the weight of the chopsticks—every element at Jeju is deliberate, personal, and full of character.
A seat at this table always feels like a return to something familiar, yet exciting.

Address

679 Greenwich Street
New York, NY
10014

Opening Hours

Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 11pm
Friday 5pm - 11pm
Saturday 12pm - 3pm
5pm - 11pm
Sunday 12pm - 3pm
5pm - 10pm

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