The story
On Rue de Richelieu, Kodawari Ramen (Tsukiji) transports diners to Tokyo’s fish market with obsessive, sensory detail. Creator *Where The Foodies Go* notes it “perfectly recreates the atmosphere of Tokyo’s Tsukiji Market” and serves ramen that “rivals — and even beats — many places in Japan.” Counter seating and a buzzy, traditional vibe set the stage for a no-reservations ritual—waits are part of the experience.
The seafood-forward menu is built around briny, bold broths: a dense sea bream broth with grilled fillet and sancho-marinated chicken, plus a lobster broth loaded with scallops, nduja, poached egg, and multiple fish roes. Gyoza kawai (open ravioli) and a sea bream tartare with rice, mushrooms, and algae round out the offerings. This 4.4-star ramen house is a rare Parisian spot that outshines many in Tokyo itself.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the tartare di orata with rice, mushrooms, and seaweed, calling it a delicate, umami-packed standout. The overall vibe is one of refined, artful simplicity that elevates humble ingredients.
“We got this as a starter — sea bream tartare with rice, mushrooms, and seaweed. But we jumped straight into the ramen because we were afraid it would get cold. Actually, a lady in Japan explained that in Japan you don't eat one thing at a time — when they serve you three or four small plates, you pick from all of them without finishing one first, otherwise it's rude. So now you know. The tartare is amazing, the seaweed is delicious, the mushrooms are a concentrate of umami.”
What creators say
1 creator has covered Kodawari Ramen (Tsukiji). Most active: Where The Foodies Go
- Where The Foodies GoLoved
Parigi Food Tour: dochi, CROISSANT-BURGER e il miglior ramen di Parigi - Viaggio In Francia - Ep.10 · @ 0:00
An incredible ramen spot that perfectly recreates the atmosphere of Tokyo's Tsukiji Market, with ramen that rivals — and even beats — many places in Japan. Absolutely worth the wait.
Dishes mentioned
Ramen con Brodo di Aragosta, Capesante, Nduja, Pollo, Mais, Uovo Poché, Uova di Salmone, Uova di Pesce Volante, Maiale e Tsukudani
This ramen has a lobster broth, scallops, nduja, chicken, corn, poached egg, salmon roe, flying fish roe, pork, and tsukudani — which I don't remember what it is. As you can see, it's brothless. The spiciness of the nduja comes through, and there's a huge lobster flavor. I found a piece of scallop — it's truly out of this world. It can hold its own against Japan, easily. A corner of Japan in Paris.
Ramen con Brodo Denso di Orata del Mediterraneo, Shio Tare, Olio di Orata al Sancho, Filetto di Orata Grigliata, Pollo Marinato al Sancho, Uova di Pesce Volante, Salsa Piccante e Maiale Iberico
This ramen has a dense Mediterranean sea bream broth, shio tare, sea bream oil with sansho pepper, grilled sea bream fillet, chicken marinated in sansho, flying fish roe, spicy sauce, and Iberico pork. First you taste the broth alone — it's indescribably good. It really resembles the real thing from Japan. I was afraid this place would be just beautiful, but look at this spectacle of ramen. It's as good as in Japan. This one is spicy, balanced, umami at 1000 — fish, pork, eggs placed with a scale. I think it even beats places in Japan. Come here, it costs less than going to Japan and you live an experience very close to what we had in Japan.
Gyoza Kawai (Ravioli Aperti con Orata, Maiale, Pollo e Salsa Piccante al Niboshi)
We also ordered two gyoza kawai — open ravioli with a filling of sea bream, pork, chicken, and a spicy niboshi sauce. I don't know how to eat them, everything is collapsing. The ingredients are super fresh. Very spicy too. Delicious.
Tartare di Orata con Riso, Funghi e Alghe
We got this as a starter — sea bream tartare with rice, mushrooms, and seaweed. But we jumped straight into the ramen because we were afraid it would get cold. Actually, a lady in Japan explained that in Japan you don't eat one thing at a time — when they serve you three or four small plates, you pick from all of them without finishing one first, otherwise it's rude. So now you know. The tartare is amazing, the seaweed is delicious, the mushrooms are a concentrate of umami.
