3 Best Japanese Restaurants in Paris

“Kodawari Ramen (Yokochō) offer an immersive dining experience, serving delectable, entirely homemade ramen inspired by 1960s Tokyo. The careful selection of ingredients aims to infuse each dish with maximum Umami. They craft homemade pasta using wheat from their field, Breton shellfish dashi, Basque free-range pork chashu, and Landes yellow free-range chicken broths. They employ a wonderful soy sauce favoured by the Japanese imperial family, found in Jean-Baptiste Meusnier's kitchen called the "Kodawari." You must try their Pumpkin Paitan Ramen, which features pumpkin soup, porcini oil, grilled pumpkin, and pepper. The restaurant accepts credit cards for additional bill payments.”

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“Kintaro offers an extensive menu with diverse offerings, including Ramen, Yakisoba, Yakiudon, and Curry. The restaurant's ambience is inviting, enhanced by a live kitchen that elevates the overall dining experience. The menu caters to both seasoned aficionados and those new to Japanese cuisine. If you dine solo or with an odd-sized group, you can secure a seat at the bar. Luck may even grant you a solo spot, allowing you to bypass the queue. Kintaro has undergone a complete renovation, transforming it into a neighbourhood gem worth exploring. Credit cards are accepted, and the restaurant boasts numerous vegetarian options. This is an excellent choice for group gatherings, offering beer and wine exclusively.”

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“Higuma serves traditional Japanese dishes like ramen, curry, katsu don and gyozas. Higuma's ambience is both fantastic and original, providing an experience akin to sitting in a ramen shop in Japan, especially when seated in front of the cooks. Higuma is the perfect destination for enjoying affordable, Japanese-inspired cuisine. They take pride in serving freshly prepared food and Japanese beer at reasonable prices, preserving a high-quality standard. Higuma is a perfect choice for lunch and dinner, offering delightful Shio Lamens with bowls of salt-based broth with fresh pasta, bamboo shoots, pork, and bean sprouts.”

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