Recent social media posts
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.
04/15/2026
Our new soft ice cream
Chocolate, pistachio cream, and crisp kataifi
Simple, textured, and quietly satisfying
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
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.
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.
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.
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.
12/26/2025
We’re back to our regular schedule.
Thank you for waiting—see you at JEJU Noodle Bar.
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.
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. 🌿✨
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.
09/05/2025
Jeju Noodle Bar — historical Landmark meets West village vibe
📍 Jeju Noodle Bar — West Village
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
To get to the Greenwich Street location, take the 1 train to the Houston Street station or the A/C/E train to Canal Street station. From there, walk south on Varick Street and turn right onto Laight Street. Finally, turn left onto Greenwich Street.
If driving, take the West Side Highway and exit at Chambers Street. Turn left onto West and then another left onto Greenwich Street. There are several parking garages in the area for those who need to park their car.
Opening Hours
| Tuesday |
5pm - 10pm |
| Wednesday |
5pm - 10pm |
| Thursday |
5pm - 11pm |
| Friday |
5pm - 11pm |
| Saturday |
12pm - 3pm |
|
5pm - 11pm |
| Sunday |
12pm - 3pm |
|
5pm - 10pm |
Alerts
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What people say
Korean restaurants are known for their bold flavors, unique ingredients, and comforting dishes. JeJu Noodle Bar in Greenwich Street, New York is no exception. This Korean restaurant offers a delicious twist on the classic comfort dish of Ramyun. Chef Douglas Kim has created a menu that is both approachable and exciting, making it easy for anyone to enjoy the flavors of Korea.
The star of the menu at JeJu Noodle Bar is undoubtedly the Ramyun. This dish is a must-try for anyone looking to experience authentic Korean cuisine. The noodles are perfectly cooked and served in a rich broth that is bursting with flavor. The toppings are also worth mentioning - from tender slices of beef to crispy fried garlic, each ingredient adds something special to the dish.
In addition to the Ramyun, JeJu Noodle Bar also offers a variety of other dishes that showcase the best of Korean cuisine. From savory pancakes to spicy stir-fried rice cakes, there's something for everyone on this menu.
The atmosphere at JeJu Noodle Bar is casual and inviting, making it the perfect spot for a quick lunch or a relaxed dinner with friends. The staff is friendly and knowledgeable about the menu, so don't hesitate to ask for recommendations or guidance if you're new to Korean cuisine.
Overall, JeJu Noodle Bar is an excellent choice for anyone looking to explore the flavors of Korea in New York City. With its delicious food and welcoming atmosphere, it's no wonder why this restaurant has become a favorite among locals and visitors alike.
