Made by simmering chicken bones for hours, the paitan broth becomes a milky-white emulsion that is incredibly creamy and rich without heavy dairy. The sliced chicken breast is cooked sous-vide to precise tenderness and minimal doneness. The noodles are soft and absorb the broth beautifully. Multiple reviewers describe this as 'soul-warming' and 'one of the best ramen bowls ever had' — the simplicity of the toppings lets the broth shine. The broth is slightly foamy and fragrantly light from shallots.
Tips from diners
Sit at the counter to watch the ramen preparation and interact with the chefs — this is a counter-focused experience.
The tori paitan is the signature and what earned the Michelin recommendation — order it on your first visit to understand what makes this special.
Oreno Ramen's philosophy includes abunbalance — diners can request refills of noodles, broth, rice, and kimchi at no additional cost. This is unusual in Seoul's ramen scene and reflects the restaurant's commitment to customer satisfaction and value. Many diners take advantage of this policy to create their perfect bowl.
Tips from diners
Take advantage of the free refill policy — request more noodles and broth to customize your bowl or extend the experience.
A tender soft-boiled egg with a jammy yolk can be added to the ramen for additional richness. The yolk mixes into the broth, creating an even creamier sauce for the noodles. This is a classic ramen topping that many diners add.
Tips from diners
Add a soft-boiled egg for 1,000 won — the yolk enriches the broth and is worth the small upcharge.
Tender sliced pork belly can be added to deepen the umami profile of the broth. Unlike the sous-vide chicken, this brings a richer, more savory element. It's an optional upgrade for those seeking additional protein or flavor intensity.
Tips from diners
Add extra chashu for 2,000 won if you want to enhance the umami depth of the broth.
The same creamy chicken paitan broth but infused with chili oil and spicy seasonings. The heat builds gradually and doesn't overwhelm the broth's delicate chicken flavor. The creaminess actually tempers the spice nicely. Reviewers who prefer spicy note this version is excellent — heat with depth, not just fire.
Tips from diners
The kara paitan brings genuine heat but pairs beautifully with the creamy broth — the creaminess balances and enhances the spice.
Oreno Ramen is a Japanese-style ramen restaurant in Hapjeong that earned a Michelin Bib Gourmand designation for its creamy, soul-warming chicken paitan (白湯) broth made by simmering chicken bones for hours until the broth becomes milky white and rich. The restaurant maintains a minimalist philosophy with just two menu items: Tori Paitan (chicken) and Kara Paitan (spicy) ramen. Counter seating serves 10 tables with high turnover, and free refills of noodles, broth, rice, and kimchi are offered — the restaurant believes in abunbalance and customer satisfaction. Lines are constant, but the efficient counter service and simple menu keep the wait manageable.
Long lines are constant, especially 11:30am-1:00pm and 5:00-8:00pm. Arrive between 2:00-4:00pm or after 8:30pm to minimize waits. Even with a queue, turnover is fast (typically 15-20 minutes).
The restaurant only has counter seating for 10 tables — there's no dining room. Counter service is part of the charm and allows you to observe the ramen-making process.
The minimalist menu (two items) makes ordering simple — just decide on chicken or spicy. The brevity reflects the restaurant's commitment to doing a few things perfectly.
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