The story
Menkicchi brings a focused Japanese ramen philosophy to the heart of Paris. Chef Makoto Saegusa leads the kitchen with a bandana tied back and a strict attention to liquid balance. He builds three distinct bases from scratch, letting slow simmering extract deep layers of flavor. The classic bowl features a concentrated stew made from pork and chicken bones.
A single serving delivers precise textural contrasts without overwhelming the palate. Homemade wheat noodles arrive with a firm bite that holds up against the steaming liquid. Tender slices of soy-glazed chashu rest beside a soft-boiled nitamago egg. Crispy nori sheets and fresh chives add brightness to every spoonful.
Unfinished stone walls anchor the room while repurposed beer barrels serve as sturdy seating. Heat rises visibly from the open kitchen where pots bubble throughout service. Guests watch the steady rhythm of ladles and strainers through the pass. The compact layout keeps the focus entirely on the Japanese cooking arriving at the table.
Recognition
Location
