Although Seoul's varieties of ramen check a lot of boxes in early 2018, quality mazesoba is still a hard ask. The glowing above example of mazesoba is actually from a branch of Nagoya institution, Menya Hanabi, one of only a few Japanese ramen shops to branch out with any success in Korea. Although there is only one location, arriving an hour before they open is a good idea. Arrive any later and you risk waiting at least an hour or so outside of the doors and maybe another 20-30 minutes in the addition, horribly sadistic inside waiting area that can be seen at Japanese restaurants with a huge clientele. Why do I call a seated, comfortable inside waiting area "sadistic"? Well, upon my first trip to Menya Hanabi, I made the mistake of arriving too late and waiting in line for too, too long. When I got up to the door, I felt heaven's gates had opened only to see there was an inside, seated waiting area, a sort of purgatory, within sight and smell of the ramen payoff, yet still so far away (precisely 8-9 spots once you're sat).
Once at the counter, you place your tickets on the counter and your bowl will arrive promptly (don't forget that you ordered in a hunger fugue from the machine at the door). There is a process to eating the ramen. First, mix thoroughly so that the egg yolk spreads around to all the noodles and can bind the ingredients, including fish powder, roasted laver, and miniscule meat chunks, to your n00dz. The result is a wonderfully rich, spicy, almost carbonara experience, especially when you factor in the unctuous pork belly on the side. About 2/3 way done with your dish, add some kombu vinegar to give things a kick. Once the noodles have been depleted and all that's left is a slightly soupy melange of ingredients, place your bowl on the counter, like an offering, and get back a portion of rice which is meant to make that liquid base still left more easily edible. A coke is a good shout to cut the greasiness from the meal. Waddle out and about halfway around Seokchon Pond, start planning your return.
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