Places in this guide
N°1Ramen restaurantSanjo
Opened in 2018 a step from Pyramides, chef-stylist Kaito Hori's restaurant applies a bistro setting, bare stone and open kitchen, to Japanese street food. Reviews name the broth as the unanimous high point, and it is one of the most quoted addresses in the area.
« Bare stone, big windows, an open kitchen tiled in white… when in praise of shadows goes slumming with Japanese street food, you get Sanjo, the handsome and very good restaurant of chef-stylist Kaito Hori. »
— Le FoodingSee the full place file12 mentions
N°2Ramen restaurantMenkicchi Ramen
A tiny room with bare stone walls, a handful of seats half of them on beer barrels, and a chef, Makoto Saegusa, who builds his own broths. You can compare shio, shoyu and miso in a single visit, which makes it the best crash course in town.
« This is not where you linger over a long lunch with friends, but it is where the best ramen of a neighbourhood full of rivals are hiding. »
— Time OutSee the full place file10 mentions
N°3Ramen restaurantHakata Choten
The tonkotsu house in Paris, on rue des Petits Champs: Fukuoka-style pork-bone broth, gyoza whose parent restaurant won a national competition in Japan, and a queue that forms before the doors open. This is the benchmark the others measure themselves against.
« Hakata Choten's reputation needs no introduction, and the long queue that forms outside the restaurant from opening time does not lie. This is a very good ramen restaurant! »
— tekuteku-japan.comSee the full place file12 mentions
N°4Ramen restaurantKodawari Ramen (Yokochō)
On rue Mazarine, an old Tokyo alley rebuilt down to the detail, and above all noodles made on site served in poultry broths from the Loiret. The Michelin Guide singles out the kurugoma ramen, with its black sesame sauce, as the house specialty.
« You could believe you are in an alley of old Tokyo, so lively is the atmosphere and so narrow the room. The ramen, made on site and served in delicious poultry broths from the Loiret, draw food lovers of every stripe. »
— Le Guide MichelinSee the full place file8 mentions
N°5Ramen restaurantTonTon Ramen
Opened in July 2024 on rue Cherubini, TonTon picked its side in its name: the Fukuoka tonkotsu, whose pork broth takes long hours. Minimalist decor with no Japanese pastiche, contained prices, and a rating that has risen since it opened.
« Do you like ramen? Head to TonTon, open since early July 2024! Ton as in tonkotsu ramen, the Fukuoka (Kyushu) specialty whose pork-based broth takes long hours to make. »
— zoomjapon.infoSee the full place file6 mentionsRating rising
N°6Ramen restaurantGHIDO RAMEN
Near the Gare de l'Est, a tiny canteen with a steamed-up window, created by Alain Pok, with its noodle machine in the room and tonkotsu broths built the same day. Few seats, tight tables or a counter for eating alone, and a very high rating on a small volume.
« In the 10th, a Japanese soup galley, a black belt of broth! »
— Time OutSee the full place file8 mentions
N°7Ramen restaurantUKIYO RAMEN
On rue de Douai, Céline Li and Guillaume Lam simmer their broths for hours by Japanese methods, wash their rice five times and stand behind recipes that step outside the standard repertoire. The guest rating is among the highest in town for this format, and it is still climbing.
« Ukiyo Ramen bets everything on rigour. The broths are flavourful and powerful, simmered for hours according to traditional Japanese methods. »
— Sortir à ParisSee the full place file11 mentionsRating rising
N°8Ramen restaurantBistro Ramen Ryukishin
On rue de Richelieu, the house defends an Osaka line: clear shio and shoyu broths built on yuzu, shiso or bonito rather than richness. Reviews describe bowls that sit lightly, and the rating is climbing on an already large volume.
« But once you have tasted Ryukishin's ramen you will thank us. It is at 59 rue de Richelieu, in the neighbourhood no fan of Japanese food can avoid. »
— Sortir à ParisSee the full place file4 mentionsRating rising
N°9Ramen restaurantGaijin Ramen - Pigalle Paris 9eme
On rue Jean-Baptiste Pigalle, Kévin, a former lawyer, spent lockdown refining his recipes before opening. The broths, fish as well as poultry, are made in house and reviews name them every time; the rating is among the highest in the city and still rising.
« Gaijin Ramen, a new restaurant in the 9th arrondissement, welcomes you on rue Jean-Baptiste Pigalle. Run by Kévin, a former lawyer with a passion for Japanese food, it serves house-made ramen alongside gyoza, sando and donburi. »
— fr.newtable.comSee the full place file4 mentionsRating rising
N°10Ramen restaurantTakesan Donabe Ramen Opéra
France's first donabe ramen, served in a clay pot, built around an artisanal Nagano miso the house brings in from a centuries-old maker. It is also the only address here with a clearly identified veggie version.
« Takesan Donabe Ramen, now an essential address for ramen lovers in Paris, celebrated its first anniversary last May. Known for its artisanal Nagano miso, with 240 years of history behind it, and its clay bowls. »
— paripari.frSee the full place file4 mentionsRating rising
