Ukiyo Ramen, the cozy spot serving homemade ramen in Pigalle, 9th arrondissement of Paris

Ukiyo Ramen is the spot we went to check out in search of a great deal for savoring some delicious ramen in Paris. Located in the 9th arrondissement, on rue de Douai, just a short walk from Pigalle and Montmartre’s Butte, Céline Li (22) and Guillaume Lam (24) have opened their first restaurant specializing in ramen and donburi bowls. It’s a bold project run by a chef with an impressive background. Guillaume honed his skills at restaurants like Septime, Ze Kitchen Galerie, and L'Astrance, a three-Michelin-starred establishment. Here, he offers his exciting take on Japanese cuisine, blending tradition with confident creativity.

Ukiyo Ramen's gamble is one of high standards. Their broths are rich and intensely flavorful, simmered for hours using traditional Japanese techniques. The Japanese rice is equally flawless—silky yet chewy, washed five times and cooked with near-surgical precision. Local French ingredients shine through, featuring premium Pata Negra pork and farm-raised chicken. Most notably, the noodles are handmade daily, a craftsmanship that sets this spot apart from many other ramen joints in Paris. To achieve this, the owners imported a sleek, customized machine directly from Japan, a purchase that took a year of waiting.

What’s the decor like at UKIYO Ramen?

Far from the sleek, formal aesthetics of the most renowned Japanese restaurants, Ukiyo Ramen welcomes guests into a vibrant, colorful space infused with vintage and Japanese-inspired touches. We love this sparkling, refreshing decor that stands out sharply amid the Parisian landscape. Céline and Guillaume designed their dream restaurant themselves, choosing blue and pink hues that recall Tokyo’s laid-back atmospheres and adding a vintage diner vibe reminiscent of the 1960s. Born and raised in Paris, these locals see Pigalle as the heart of everything — the diversity, lively nightlife, and bustling streets. They aimed to create a refined restaurant that’s accessible to everyone, where young food enthusiasts can feel at home while discovering sophisticated dishes and premium ingredients.

The first dining area offers a view of the open kitchen, with pink banquettes contrasting softly against blue walls in a calming setting. The second space is revealed after passing through a long, disco-inspired corridor and opens onto an inner courtyard. There, you can spot the impressive noodle-making machine in its glass-walled room, and when the opportunity arises, you can even watch Chef Guillaume demonstrate his skill in preparing them with impressive dexterity.

Which appetizers should you try at UKIYO Ramen?

At Ukiyo, don’t miss out on the inventive small plates that beautifully evoke the spirit of Tokyo’s izakayas. We especially loved the Burnt Eel Ikura Onigiri (served for two), which combines perfectly cooked Japanese rice wrapped in Nori seaweed and shiso leaf, topped with charred eel, fish eggs, and sesame. The dishes are beautifully presented, reflecting the chef’s background in fine dining. The rice, just warm and fluffy, practically melts in your mouth, and the fragrant shiso leaf paired with crispy nori offers a true sensory delight.

The Spicy Miso Katsu Sando features a soft white bread filled with a Crispy Pata Negra pork, topped with yuzu-infused cabbage and a zesty spicy miso condiment. The perfect balance of sweet and savory, this Japanese sandwich is sure to delight fans of bold flavors. Meanwhile, the Onsen Tamago offers a perfectly slow-cooked egg in a fragrant yuzu-infused vegetable dashi, topped with homemade Norice chips—a crunchy treat made from rice paper and seaweed Nori.

Signature and Classic Ramen Dishes

We sampled one of the house's signature creations: the Ukiyo Ramen Terres et Mer. This bowl features a creamy broth crafted from farm-fresh chicken and Breton sardines, seasoned with Shiro Miso and a spicy Rayu condiment. It’s topped with a marinated soft-boiled egg, slices of Pata Negra ham, grilled eel, salmon roe (Ikura), and crispy NoRice. We appreciate the careful presentation, the thoughtfully prepared and marinated ingredients, the home-made noodles still al dente, and the thick slices of pork that highlight the distinctive flavor of Pata Negra, adding extra depth. A true delight that showcases the chef’s skill and mastery.

• To be read
• This Week's Best Deals in Paris and Île-de-France, March 16–22, 2026

We also tried a more classic ramen with a clear broth, which was just as irresistible: the Shoyu Ramen. Featuring a light French chicken broth, Ichiban Dashi, a blend of Shoyu soy sauce, and smoked pork lard oil, it comes topped with slow-cooked Iberico pork and sautéed bamboo shoots in sake. We added on the Chashu pork, Tamago, and Crispy NoRice extras. This reimagined traditional ramen impresses with its delicacy and perfectly balanced flavors.

How Are the Handcrafted Noodles at UKIYO Ramen Made?

The technique behind Japanese-style noodles involves working with a very dry, sandy dough that contains only a small amount of water. Guillaume uses organic wheat flour from the Moulins de Versailles and Kansui, a Japanese baking soda that gives the noodles their distinctive chewy texture. After numerous experiments, he developed his secret recipe: the dough is passed through the machine multiple times to achieve a silky, paper-thin consistency, before being cut into fine strips. The noodles then undergo a 24-hour fermentation process, which gives them their characteristic bounce, improves digestibility, and imparts a subtle nutty flavor.

The menu also features four reimagined traditional ramen options. The Golden Shoyu Ramen combines a light free-range chicken broth with curry-infused oil and a hint of yuzu, topped with Pata Negra pork and chicken flavored with Sansho pepper. The Shio Ramen offers a delicate flavor profile, finished with nutty browned butter infused with sage. Meanwhile, the Tori Paitan Ramen reveals its richness through a creamy chicken broth that’s been simmered for eight hours. Vegetarians are well catered to with the Yasai Ramen, a hearty vegetable-based broth served with seasonal vegetables and finished with a spicy blond sesame cream.

We wrap up with desserts

Our experience with the house desserts was a bit less memorable. The Jasmine Rice Pudding features Japanese rice cooked in milk with Shiro Miso, topped with caramelized walnuts and a jasmine foam. The rice is quite firm, which, to be honest, took us by surprise, and the strong jasmine aroma was quite pronounced. The White Chocolate Mousse with Wasabi is perfect for those who enjoy light, airy desserts. It’s very delicate—we wished for a bit more bite, as it resembles more of an espuma than a traditional mousse. Made with white chocolate ganache, wasabi, and a Breton shortbread cookie, it’s a subtle balance of flavors. The Matcha and Yuzu Tiramisu remains a reliable choice, with a creamy cloud perked up by sweet yuzu confit.

On the donburi side, these Japanese rice bowls are a perfect gluten-free option. The Unagidon impresses with its charred eel served over their signature homemade rice, while the Katsudon features a savory Tonkatsu made with Pata Negra pork, topped with a spicy house-made sauce.

Celine and Guillaume's story begins back in high school. While Guillaume heads to Ferrandi Paris, Celine chooses a business school. After a year working alongside Bertrand Grébaut, another with William Ledeuil, and nearly two years in Pascal Barbot's team, Guillaume has sharpened his skills in the intricate art of fermentation, mastering delicate broths and the quest for perfectly cooked rice. In 2024, he will journey to Japan for further training at the renowned Yamato School near Tokyo, where he plans to introduce homemade noodles.

When UKIYO means in Japanese "enjoying the pleasures of life in this fleeting world," UKIYO Ramen succeeds brilliantly in offering a moment of comforting indulgence. It's the perfect spot to relax and enjoy a meal around an authentic yet creative Japanese cuisine, set in an environment that stands out from the typical ramen joint. Overall, it's a delightful find in the 9th arrondissement for anyone craving high-quality ramen in Paris.

Menu - Listing of Dishes

UKIYO Ramen is located at 6 Rue de Douai in the 9th arrondissement of Paris. The restaurant welcomes diners from Tuesday to Sunday, with lunchtime service from 12:00 PM to 2:30 PM and dinner from 7:00 PM to 10:30 PM. Prices start at €3.80 for appetizers, €15.40 for ramen and donburi bowls, and €9.40 for desserts. We strongly recommend making a reservation, as this popular spot is often fully booked. 

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.