Five pieces of gyoza with a thin dumpling skin—crispy on the pan-fried side, tender and pillowy on top. Filled with a mixture of ground pork and finely minced cabbage. Served with a small pot of dipping sauce (soy and vinegar). Multiple reviews mention these are perfectly executed at the price point, and many diners order them as a side with their ramen.
Thick wheat noodles tossed with sliced pork, cabbage, and carrots in Higuma's yakisoba sauce—a balance of Worcestershire, soy, and subtle sweetness. The wok technique gives the noodles a slight char at the edges. Often ordered as an alternative to ramen when diners want something less broth-heavy.
Higuma's signature ramen built on a tonkotsu (pork bone) broth that's been simmered for hours. The noodles are made fresh in-house daily. Topped with thick slices of chashu pork, a soft-boiled egg, and green onions. Reviewers consistently recommend this as the must-order dish—the depth of broth at this price point is what keeps people coming back.
A whole pork loin cutlet, breaded and deep-fried until golden, served over a bed of steamed rice. The katsu is finished with a poured egg mixture and a sprinkle of green onions, creating a savory-sweet finish. The meat stays crispy even under the sauce. At €10, this is filling enough to be a complete meal.
The most economical way to experience both of Higuma's signature dishes. A full ramen (your choice of broth) paired with five crispy-fried gyoza. This combo runs €13 and is recommended by nearly every review as the best value—you get two separate dishes that would otherwise cost €12.50 together for a couple of euros cheaper.
Higuma opened in 1983 and has become an institution on Rue Sainte-Anne, Paris's Japanese quarter. No reservations, no frills—just fresh hand-made noodles, gyoza, and rice bowls that pack flavor at prices tourists and locals alike can't believe. The pace is relentless and the queue moves fast.
Come before noon or after 2 pm to avoid the lunch crush. You'll still wait 5-10 minutes, but you won't be pressed shoulder-to-shoulder at the counter.
The counter is tightly packed—if you're dining alone or as a couple, it's the only option anyway, so embrace it. Groups of 4+ will struggle to find space.
Have your order ready when you reach the counter. The staff work fast and don't linger on indecision. Point at the menu or say 'tonkotsu ramen' if you're stuck.
Cash is preferred, though some cards are accepted. The prices are so low that many diners still use coins, so come prepared.
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