The exterior of this place located in Mangwon-dong looks rather humble, with nothing other than a neon sign that lets you know if they're open. But rain or shine, there is always a waiting line outside this joint (‘berabo’ translates to ‘very good’). There are 4 types of ramen in the menu; Shio Ramen (chicken and anchovy broth with mackerel, katsuobushi), Shio Special (Shio broth with added pork and chashu), Shoyu Ramen (Shio broth with 3 different soy sauce) and finally the Shoyu Special. Customers are seated circling the central cooking area, where all the ramen is made right in front of you, from the homemade broth to all the garnishes.
The soy sauce used in the restaurant, however, is from Shibanuma, known for their technique invented in 1688. The Shoyu Ramen that includes the Shibanuma soy sauce is lightly savory with a great depth in flavor. The restaurant’s specialty however, is the Shio Ramen. Made by mixing calculated amounts of chicken broth and fish broth, the resulting taste is pretty delightful. Unfortunately, both ramen dishes here are a little salty. The chashu that comes served with the ramen is thick and lightly burned adding to the whole experience, though.