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.
Tips from diners
The shoyu broth is the foundation of their technique. If you're new to ramen, start here.
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.
Tips from diners
Try the kurogoma if you want to taste what makes Kodawari different. This broth requires serious work to make properly.
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.
Kodawari Ramen has two locations in Paris (Tsukiji and Yokochō branches), both serving authentic Japanese ramen made fresh daily in-house. The Tsukiji location near Louvre offers limited seating (about 12 counter spots) with no reservations—diners queue in person. The soup bases range from traditional shoyu to unique creations like kurogoma (black sesame). The kitchen stays focused and doesn't take shortcuts—every noodle and broth is made from scratch.
No reservations. Come during off-peak hours (2–4pm or after 8pm) to avoid long queues. Lunch (12–2pm) fills with Japanese salarymen quickly.
This is counter-only seating (about 12 spots). You eat shoulder-to-shoulder with strangers. This is part of the ramen experience—embrace it.
Ramen runs €10.50–11.50, making this one of the cheapest Michelin-adjacent meals in Paris. The quality-to-price ratio is excellent.
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