The story
Sanjo Paris grounds its Japanese cuisine in the quiet discipline of an open kitchen. Chef and stylist Kaito Hori founded the venue to strip traditional techniques down to their essential rhythms. Two seasoned specialists, Ryoun Komatsu and Takamasa Hayatsu, manage the counters while he oversees service. Their deliberate movements inside the white tiled workspace recently earned the spot a Le Fooding listing.
The menu centers on two distinct ramen styles that define the house approach. Guests order the shirunashi version with spicy ground pork, soft boiled egg, and sesame sauce, or the Sango bowl featuring braised pork loin and black mushrooms in a rich broth. Lighter plates appear alongside these heavier preparations. Crispy fried chicken and almond crusted eggplant arrive with tangy miso glazes, rounding out the Japanese street food concept.
Exposed stone walls frame large bay windows that spill natural light onto the dining area. Patrons can also take advantage of the outdoor seating during warmer months. The design prioritizes clarity over ornamentation, letting the Asian kitchen command attention. That uncluttered environment matches the straightforward quality of every plate.
Recognition
