The story
Toritori Ramen in Paris channels Makoto Saegusa’s disciplined past as a professional boxer directly into his Japanese kitchen. Recognized by Le Fooding for 2026, the spot pivots from his earlier ventures to focus entirely on poultry. His culinary approach treats chicken bones with rigorous patience, simmering them until they yield a thick, collagen-rich emulsion. This tori paitan serves as the reliable foundation for every bowl of Japanese cuisine prepared here.
Diners typically choose between salt, soy sauce, or white miso finishes to complement the fatty broth. Each order arrives with thin, springy noodles alongside grilled chicken slices and a marinated soft-boiled egg. The table also features two chubby gyoza bulging with minced chicken, fresh garlic, ginger, and nira chives. Additional garnishes like lacto-fermented bamboo shoots, pickled red ginger, and crisp nori sheets round out the presentation.
The dining space spans two floors decorated with pixelated floor tiles and warm wood paneling. Red marble tabletops anchor the seating arrangement while vintage Showa period posters line the walls. Guests can step outside onto the street terrace when the weather turns favorable. Every corner reflects a deliberate mid-twentieth-century aesthetic that complements the straightforward cooking style.
Recognition
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