The story
At Fujiyama 55 in Lyon, the focus is on one thing: authentic Japanese ramen. The restaurant describes ramen as a dish of noodles in a meat-based broth, seasoned with miso or soy sauce, and notes that it has become an essential part of Japanese culinary tradition with over 80,000 ramen shops across Japan.
The kitchen’s approach is grounded in a traditional process. Their tonkotsu (pork bone) broth is simmered for more than 24 hours to extract deep flavour. The menu offers a range of ramen styles, including Shio, Shoyu, and Miso, each with its own character. A limited-edition Tokyo-style “Chuka Soba” and a seasonal Tomato Lemon ramen also appear. For those who prefer a brothless option, the house-special Mazé Soba is a bowl of seasoned noodles, chashu pork, and toppings. A cold Hiyashi Chuka ramen is served during the summer months.
The restaurant’s philosophy centres on seasonality and supporting the local community. They state a commitment to using seasonal ingredients from short supply chains to minimise environmental impact. This commitment to quality and authenticity has earned Fujiyama 55 a place in the Michelin guide, a recognition that speaks to the consistency of their Japanese cooking.
Beyond the ramen, the evening menu expands into an izakaya-style offering, with dishes to share such as karaage (marinated fried chicken), gyoza, takoyaki, and sashimi. Lunchtime formulas provide a complete meal, pairing a choice of ramen or Japanese curry with a starter or dessert.
Fujiyama 55 brings the traditions of Japanese ramen to Lyon, serving bowls built on long-simmered broths and carefully sourced ingredients.
Recognition
Ambience
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History
After a few months spent toiling away at the La Commune food court, Koji Ito finally opened his own place in the Guillotière neighborhood. In a space combining waxed red floors, looooong wooden tables and a hanging wooden structure, this former bassist for the J-pop band Azian Z devotes his time to his true passion: pork broths, made from locally sourced meats and stewed all day long in classic Kyushu style. The other day at lunch, our bowl of the famous brew that was perfected with some added spicy miso paste (the chef’s signature touch, but spice-free options are available as well) also included: loads of wheat noodles, chopped leeks, a few nori leaves and thin slices of marinated-braised pork, known as chāshū . Plus, the house also offers up some traditional Japanese treats to share with your tablemates: gyoza, mackerel stewed in miso, fried tofu, karaage chicken… // A.S.
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