Foreign foods are not always embraced by local diners. In fact, authenticity is often shunned by many due to its sheer “foreignness. ” But for chef Shin Dong-woo, years of experience in the ramen business has led him to success, and he did it by introducing the authentic flavors of Japanese ramen to local consumers. The restaurant’s tori paitan ramen, with its rich, velvety-smooth chicken stock, and the shoyu ramen, clean yet deeply flavorful, are good examples of Shin’s ramen know-how. The fresh noodles and stocks are prepared in the kitchen, daily.