The story
Charbon Kunitoraya brings together two pillars of Japanese cuisine – yakitori and udon – under one roof in the heart of Paris. The restaurant belongs to the Kunitoraya group, which began as the first udon restaurant in the city. That heritage is present in every bowl: the chewy, hand-pulled noodles are served in a dashi broth made from bonito, a nod to the group’s founding philosophy.
The menu centres on charcoal grilling. Bresse chicken, a prized French ingredient, appears in multiple yakitori preparations – skewered and cooked over binchotan until smoky and tender. Tasting menus offer five or more variations, alongside seasonal vegetables, tempura, and small plates like tataki of bonito. For those seeking a broader experience, the seafood and omakase menus include lobster, eel, and wagyu, all prepared with the same precision.
Despite the refined ingredients, the atmosphere remains that of a neighbourhood bistro. The dining room at 5 rue Villedo is unpretentious, with a focus on the open grill and the rhythm of the kitchen. Lunch is brisk, with bento-style sets and udon bowls; dinner unfolds more slowly, with multi-course menus that change according to arrivals.
The quality has not gone unnoticed: Charbon Kunitoraya has earned a Michelin Recommended distinction for 2026, a recognition that speaks to the consistency of its cooking and the clarity of its concept. It is a place where the charcoal does the talking, and the udon – whether hot or cold, dipped or in soup – provides the grounding note.
Reservations are essential, especially for the à la carte menu, and the restaurant is closed Sunday through Tuesday. For the latest updates, the team points to their Instagram feed.
Recognition
Ambience
Details
History
Enough with noodles! Masafumi Nomoto has reinvented his delightful restaurant Kunitoraya, leaving udon behind to make way for yakitori – aka grilled chicken skewers. From the back of his Belle Époque style space (metro tiling, oak tables, mirrors galore), free-range chicken is sliced up before being braised over binchotan charcoal, the famous Japanese grilling medium of choice. The night we went, the stunning omakase menu (chef’s choice) included: a very slurpable oyster in a vin jaune / shallot reduction under a veil of salt water; sea urchin and caviar taken to the next level by a tosazu (dashi-infused rice vinegar) jelly; a lovely smoked quail egg over taro purée…. Before a procession of skewers: sasami (chicken strips) rubbed with umeboshi (salted plum) and shiso; tebasaki (wing) with golden skin; mune (breast) topped with watercress; momo (thigh) spiced with Sancho pepper; tsukune (chicken meatballs) served with an egg yolk cured in soy sauce, mirin and Magao mountain pepper for dipping; and it’s the same story if you move on from the poultry, with fried scallops and a tofu / hijiki seaweed cream. All before a milk flavored ice cream placed atop cubed kaki and azuki beans seasoned with some refreshing yuzu and tarragon. Long live the holy grilled chicken! / Pica Bidon
