地鶏正油そば / Shoyu Ramen / Kodawari Ramen (Yokocho) - Paris, France
Farm-raised chicken broth is combined with shellfish dashi. Shoyu tare uses a blend of three types of Japanese soy sauce, also containing bacon-infused chicken oil. Noodles are house-made with whole wheat grown in France specially for the restaurant. Topped with Iberico Pata Negra Cebo de Campo pork chashu, chicken chashu, ajitama, diced onions, menma, roasted tomato, nori and fresh greens.
Founded by chef Jean-Baptiste Meusnier, a former fighter jet pilot who trained at ramen school in Japan. The theme of this restaurant is a Japanese yokocho or alleyway. Roughly 70 seats. Open since spring 2016, with a second concept Kodawari Ramen (Tsukiji) since 2019. @kodawariramen @jeanbaptistemeusnier
