Kodawari Tsukiji – Menu

Starters 前菜

Cucumber Tsukemono きゅうりの漬物

4,00€

Edamame 枝豆

5,00€

Japanese beans, fleur de sel, Gilt-head bream oil

Sardine Abri 鰯の漬け炙り

8,50€

Grilled marinated Sardines from Brittany, on a rice bed, Tuscany Pork Cheek Chashu

Nuta de Gambas Bio de Madagascar Oso

9,50€

King Prawn Carpaccio on Rice with smoked Saikyo Miso

Tsukudani 佃煮

4,00€

Confit Japanese Rausu coast Kombu, Shiitake and Niboshi confit

Gyôza Kodawari こだわり風餃子

8,00€

2 open dumplings, Bouchot Mussels, Chicken, Pork and Coley stuffing, Niboshi Sansho Spicy sauce

Namero Don なめろう丼

9,00€

Coley tartare with Miso, Shiso and Japanese rice

Ramen ラーメン

Sardine Shoyu Ramen 鰯の醬油

14,00€

Clear Brittany Sardine broth, Niboshi Dashi, Shoyu Tare with 3 Japanese Soy sauce blend, Grilled Sardine fillets, Iberico Pata Negra Cebo de Campo Pork Chashu

Sea Bream Chintan Shio Ramen 鯛の清湯

14,50€

Clear broth of Gilt-head bream from the Mediterranean sea, Shio Tare, Blend of French salts, Sea Bream oil with Sansho, Grilled Sea Bream marinated in Sake, Low temperature cooked Chicken marinated in Sansho pepper

Sardine Bomb 鰯BOMB!!

15,00€

Thick Brittany Sardines soup, Miso Tare, Grilled marinated Sardine fillets, Iberico Pata Negra Cebo de campo Pork Chashu, Niboshi from Brittany

Sea Bream Paitan Ramen 鯛の白湯鯛の白湯

15,00€

Thick 5h soup of Gilt-head Bream from the Mediterranean sea, Shio Tare, Blend of French salts, Sea Bream oil with Sansho, Grilled Sea Bream marinated in Sake, Low temperature cooked Chicken marinated in Sansho pepper

Lobster Ramen ラーメンデロブスター

19,50€

Japanese Lobster Bisque, Smoked Duck breast, Medaillon of Scallop from Hokkaido with Citrus Pepper, Cancha Chulpi Corn from Peru, Tamago injected with Lobster oil, Shoyu Tare, Seabura

Mushroom Ramenきのこラーメン

15,50€

Velvety Brown Mushroom, Shiitake and Cep soup, Toasted Nori Shoyu Tare, Garlic-infused Cep oil, Grilled and Smoked Miso Mushrooms, Tangy Chanterelle and Black Trumpet Mushrooms, Cep Tsukudani

Ramen Toppings トッピング

Tamago 味玉

2,50€

Big half-cooked Egg marinated 48h

Spicy Sauce 自家製旨辛味噌

3,00€

Secret homemade Spicy Sauce

Gohan 御飯

3,00€

Portion of Japanese rice

Kaedama 替玉

3,00€

Portion of Kodawari homemade Noodle

Pork Chashu 豚チャシュー

3,50€

2 slices of Pata Negra Cebo de Campo Chashu

Chicken Chashu 地鶏チャーシュー

3,50€

3 slices of Chicken marinated in Sancho pepper

Gilt-Head Bream Chashu 鯛のフィレ

3,50€

1 slice of grilled Sea Bream marinated in Sake

Grilled Sardine 炙り鰯

3,50€

3 fillets of grilled marinated Sardine

Namero なめろう

3,50€

Coley tartare with Miso

Desserts X TOMO デザート

Black Sesame Mini Dorayaki

7,50€

Soft cake with Mirin and Honey, Anko, Black Sesame purée ganache

Matcha Mini Dorayaki

7,50€

Soft cake with Mirin and Honey, Anko, Matcha Uji ganache

Vanilla Daifuku

7,50€

Vanilla caviar ganache, Anko, Steamed mochiko Rice dough

Drinksドリンク

Alcoholお酒

Kirin Beer 30cl

5,00€

Draught

Umeshu 6cl 12°

6,50€

Plum wine from Japan,

Japanese Homemade Margarita

5,00€

Japanese Sake and Yuzu, 8cl

Sake DASSAI 45 Junmai DaiGinjo 8cl 15° 酒

9,00€

Sake DASSAI 45 Junmai DaiGinjo 13cl 15° 酒

14,00€

Served in a wooden Masu

Soft ソフトドリンク

Ramune Japanese Lemonade 20cl

4,50€

Flavors of your choice

Sencha Green Tea 50cl

4,00€

Cold Oolong Tea 50cl

4,00€

Vittel 50cl

4,00€

San Pellegrino 50cl

4,00€

Coca-Cola or zéro 33cl

4,00€

Quality ingredients and handmade preparation

All our dishes and desserts are homemade.

Our noodles are made in the restaurant from wheat from our own field located in Acy Romance in the Champagne area and cultivated by Jean Potier. He makes our ramen flour thanks to his new mill located right in the middle of our field. Our noodles are matured 24h with Temomi, flattened by hand. We receive daily our Sardines from Brittany, our Sea bream from the Mediterranean coast. Our pork is Iberico Pata Negra Cebo de Campo coming directly from Salamancas farms in Spain. It’s the wagyu of pork.

We are passionate about ramen. We create our own recipes by respecting the ramen DNA learnt in Japan. A lot of work is involved to extract as much Umami as possible from natural ingredients such as Kombu, Japanese fish and shiitake, thoroughly selected from France and Japan. But also from our blend of 3 Japanese Soy Sauces, including soy from Shinanuma brewery which was opened in 1688 and is aged in 300 year old barrels. Our goal is to never use any MSG of flavor enhancers in our recipes. Ramen are a bit more than 100 years old in Japan. There are as many different ramen as there are different ramen chefs, as long as its DNA is respected, constituted by 5 elements :

Soupe - Nouille - Tare (sauce) - Toppings - Huile

Ramen's success depends on the balance between these 5 elements