Kodawari Tsukiji: the incredible restaurant dedicated to fish ramen in Paris

Kodawari Ramen: two words to describe one of the most popular and appreciated Japanese restaurants in Paris. Inaugurated in spring 2016 by former fighter pilot Jean-Baptiste Meusnier, the place continues to create impressive queues at rue Mazarine, in the 6th arrondissement.

Tourists and regulars alike - including ourselves - go absolutely crazy for it. Because, in addition to offering delicious ramen (including the incredible Kurogoma Ninniku Ramen made with black sesame) at affordable prices, Kodawari Ramen invites us on a totally unique sensory journey. Incidentally, the restaurant was awarded the Palme d'Or 2017 by Leaders Club France.

On site, everything gives us the feeling of being in Japan, with the inevitable gadgets, but also the luminous lanterns, exposed cables and even this fake manhole modelled on the Shibuya district of Tokyo. Our ears are also surprised by a Tokyo street ambience soundtrack recorded by Jean-Baptiste Meusnier during his many trips to Japan.

In 2019, Jean-Baptiste Meusnier strikes a new blow by opening a new and even more surprising second Kodawari Ramen address in Paris!

To discover it, get ready, Kodawari Tsukiji officially opens its doors on rue de Richelieu, in the 2nd arrondissement, from Saturday May 25, 2019 at 6:30pm.

We were lucky enough to push open the doors of this new restaurant exclusively on two launch days for a few lucky customers.

Let's face it, Kodawari Ramen Tsukiji has a new, even crazier experience in store for you.

Once the door is open, we're greeted by a waiter in an apron and white rubber boots. We quickly understand why... We're immediately plunged into an incredible fish market.

The illusion is perfect, with the impression of humidity and puddles on the floor, fake fish, shellfish and crustaceans in crates and other polystyrene boxes, bags hanging from the ceiling and multiple inscriptions in Japanese... A soundtrack plays in the background, with the sounds of a market, seagulls... Last but not least, the mouth-watering aroma from the open kitchen is soon apparent.

In short, the magnificent (cinema) backdrop is set: we're at the famous Tsukiji market, the world's largest fish market, which sadly closed its doors on October 6, 2018 after 83 years of existence. Kodawari Tsukiji therefore pays tribute to this Tokyioite market, much to our delight.

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Once you've admired and photographed the decor from every angle, you can take a seat at the counter or at one of the large wooden tables, to share with other customers for a more convivial atmosphere. And you'll discover an original ramen menu featuring... fish, of course!

But before that, we indulge in one of the various starters, and fall for the"Gyôza Kodawari" plate of two succulent open ravioli, with a gyôza stuffing of sea bream and a spicy miso sauce.

Gyôza Kodawari

For the rest of the appetizers, Kodawari Tsukiji offersedamame, homemade wakame (seaweed salad with sesame) andsardine shelter (grilled marinated sardines with cracked bones).

We then arrive at the ramen menu with no less than 7 different bowls (from €12 to €15) including the"Sardine BOMB!!!" (thick broth of sardines from Brittany, 12-hour braised Basque farmhouse pork from Peio, grilled cebette, niboshi), but also a cold sea bream ramen, and the"Lobster Mazmen" (ramen without broth with a full-bodied lobster jus, lobster quenelle, 12-hour braised Basque farmhouse pork from Peio's) or a sea-grass ramen and"Chintan de St Jacques" (clear scallop broth with scallop crumble and crispy).

For our part, we opt for the excellent"Chintan de Dorade Sauvage" (light Normandy sea bream broth, grilled sea bream crumble, chicken chashu and Hokkigai) and the"Paitan de dorade sauvage et lotte" (5h thick broth, grilled sea bream crumble, Basque farmhouse pork chashu from Peio). We love this mix of land and sea flavors!

Wild Sea Bream Chintan

Paitan of wild sea bream and monkfish

For those with big appetites, the restaurant's à la carte menu includes not only the Chef's suggestions, but also toppings such as the delicious Tamago (soft-boiled egg marinated for 12 hours), pork Chashu orgrilled sea bream crumble.

To finish on a sweet note, why not try a rice pudding with caramelized scallops, artisanal Japanese ice creams or the famous traditional Taiyaki, with matcha or praline soba, in collaboration with Tomo patisserie.

And to accompany it all, opt for a Kirin beer, Japanese sangria, Umeshu (Japanese plum wine) or sake.

As with Kodawari Ramen, Kodawari Tsukiji emphasizes the short circuit and quality of its products, with homemade, glutamate-free dishes. Wild sea bream is shipped directly to the restaurant from Normandy. Sardines, horse mackerel and monkfish come from the port of Concarneau in Brittany. As for the noodles, they are made from a specific ramen wheat, sourced from the restaurant's own field in the commune of Acy Romance.

As you can see, Kodawari Tsukiji is a real favorite. All our senses were totally seduced by this incredible journey that the restaurant offers. There's no doubt that Kodawari Tsukiji will enjoy the same success as its big brother, and that the queues will be just as long on rue de Richelieu...

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.