[Michelin Muk-eobolleng] Japanese Ramen for Chilly Winds

The Place with Unique Broth, Oreno Ramen

Editor's NoteIf you are someone interested in food, you have probably heard of the bestseller "Michelin Guide." According to the official website, it provides useful information for those seeking unforgettable experiences. So, the Drinkit editors took on the challenge to see if these Michelin Guide restaurants can offer impressive flavors even to the ordinary and everyday people like us. Michelin Guide restaurants, here we come!

When the cool autumn breeze begins to blow, I head to Insadong. After getting off at Anguk Station on Line 3, I take a stroll around Bukchon Hanok Village or near Changgyeonggung Palace, and time flies by as I admire the stylish crafts at Ssamziegil. After exploring nearby areas like Ikseon-dong, Gyedong, and Samcheong-dong, it’s time for a delicious meal. Insadong is home to many tasty restaurants. After much deliberation over various cuisines, I decided to visit Oreno Ramen, a Japanese ramen restaurant selected for the Michelin Guide Bib Gourmand 2022.

Oreno Ramen, the only ramen restaurant in Korea to be listed in the Michelin Guide for four consecutive years, has its main branch near Hapjeong Station. Besides the Insadong branch I visited this time, there are also branches in Gangnam and Songpa. True to its reputation as a popular restaurant, the entrance was crowded with people waiting in line, and after about 15 to 20 minutes, I was able to get inside. Although the line was long, the turnover was quick, so the wait was not too long.

The menu here consists of four types: the signature Toripaitan (white chicken broth) ramen, Karapaitan (spicy chicken broth) ramen, Shio (salt) ramen, and Shoyu (soy sauce) ramen. I ordered the signature Toripaitan, Karapaitan, and Shio ramen. All are priced at 10,000 KRW, with free refills of rice and noodles. The open kitchen where you can watch the ramen being made, the counter seats, and the lively atmosphere give a feeling as if you are traveling in Japan.

I first tasted the two ramen made with chicken broth. Although they looked similar at first, once the foam on the surface settled, the color of the broth was different. The Toripaitan ramen had a milky white broth, while the Karapaitan had a reddish broth. The white Toripaitan ramen offered a rich chicken broth flavor that was less greasy and lighter compared to tonkotsu ramen. It was savory and creamy without being overwhelmingly rich, and the whole black pepper-flavored chicken chashu seemed to balance the flavor by masking any gamey taste.

The Karapaitan ramen added spicy seasoning to the savory Toripaitan broth. It was spicy but not to the point of being overwhelmingly hot. The combination with shredded wood ear mushrooms and a soft-boiled egg as toppings was especially excellent. The appetizingly colored cooked egg yolk blended smoothly with the rich and savory broth.

The Shio ramen, with a large piece of chashu added, had a different texture from the two ramens I tried earlier. The clear broth was not heavy and had a clean, precise taste. The seasoning was just right?not too salty or overpowering. When you take a sip of the broth, you can taste the flavor of dried bonito flakes along with a subtle acidity from sliced lime. So many different flavors pass through your mouth, yet the finish is surprisingly clean. The noodles are thin and chewy. If you have never tried Shio ramen before, this is a great place to give it a try.

Oreno Ramen offers ramen with a deep-flavored chicken broth base and ramen with a simple yet clean taste. The carefully crafted broth shows the sincerity behind the ramen. It’s a perfect place for cool weather when you crave warm soup, so I recommend visiting when your stomach starts to rumble during an autumn stroll. For food lovers, it might even be a good idea to make this your destination and plan your walking route accordingly.

Photo by Bomi Kim