Best Dishes at Kodawari Ramen

Traditional Japanese soy broth cooked for hours with chicken and pork bones, combined with hand-pulled noodles made in-house. Toppings include melt-in-the-mouth chashu pork, a soft-boiled egg, and seasonal vegetables. Reviewers note this is the baseline order—if you want to know a ramen shop's skill, order their shoyu.

A signature Kodawari creation: a rich, nutty black sesame broth made from toasted sesame seeds, creating a deep color and umami flavor. The soup is creamy without any dairy. Reviewers consistently single this out as what sets Kodawari apart from other ramen shops in Paris. The broth coats the noodles perfectly.

A creamy ramen made from emulsified pork and chicken bone broth, finished with anchovy and dried fish stock for umami depth. The broth is cloudy and rich, unlike the clear shoyu. Reviewers describe it as indulgent—one bowl is filling but some order two.

Extra portions of the house-made chashu—braised pork belly that melts on the tongue. If the standard portion isn't enough, order extra. Reviewers note the chashu is tender and well-balanced with soy and ginger flavoring.

Crispy-bottomed pan-fried dumplings with a steamed top, filled with house-made pork and vegetable mixture. Often ordered as a side to ramen. The ratio of crispy-to-soft is precise—reviewers note the kitchen doesn't overload the pan.