Kodawari Ueno: duck ramen to savor beneath the railway tracks of a Tokyo station

New ramen hotspot in Paris! The Kodawari brand keeps expanding its footprint in the capital with its immersive, mouth-watering restaurant concept. For its third Paris venue, tucked away in the 1st arrondissement, Kodawari invites you to savor duck ramen beneath the tracks of a famous Tokyo station. Here’s more about this new address, named Kodawari Ueno, which officially opened on July 4, 2026.

You already knew Kodawari Yokocho and its recreated Tokyo street vibe, then Kodawari Tsukiji, pulling you into a true Japanese fish market. Now, discover Kodawari Ueno, the new third Paris address from Kodawari Ramen.

Still devoted to this Japanese specialty built on noodles, a rich broth and other mouthwatering ingredients, Kodawari Ueno serves up a fresh sensory journey in the heart of Japan — a country close to the heart of Jean-Baptiste Meusnier.

Driven by a passion for Japanese culture and cuisine, this former fighter pilot reinvented himself as a successful entrepreneur. He is the force behind Kodawari Yokocho, which opened in spring 2016 on rue Mazarine, followed by Kodawari Tsukiji, launched in May 2019 on rue de Richelieu. And despite the passing years, the two restaurants remain perpetually crowded. Not only do they serve delicious ramen at accessible prices, but Kodawari Ramen also invites diners on an immersive, almost lifelike journey with decor that’s hyperreal.

Kodawari Ueno: a third ramen spot in Paris, this time dedicated to duck

This summer, ten years after opening his first restaurant, Jean-Baptiste Meusnier is writing a new chapter with his third Parisian location. The entrepreneur has chosen to plant his new venture just a few meters from the famous Rue Saint-Anne. Meet at N°31 rue des Petits-Champs, in the 1st arrondissement of the city, to push open the doors of Kodawari Ueno, officially open since July 4, 2026.

This time the brand puts duck at the heart of its broths, and not just any duck—the Périgord duck! Duck ramen, long a rarity in Japan, is being offered in several versions for the occasion. Special starters are also on the menu. As with his two previous restaurants, Jean-Baptiste Meusnier has spent extended stays in Japan to refine his recipes, discovering new sauces and ingredients. This is another opportunity for Jean-Baptiste Meusnier to showcase, once again, the diversity and richness of ramen.

When it comes to ambience, following Tokyo Street and the fish market, Kodawari Ueno centers its concept on Japanese street-station vibes, zeroing in on the stalls tucked directly beneath these stations; places where locals unwind after work, sharing a steaming bowl of ramen and a glass of hot sake. For anyone who hasn’t yet had the chance to visit Tokyo, note that Ueno is a northeastern district of the Japanese capital, home to the eponymous railway station.

Kodawari Ueno: our take on this original, immersive dining experience

So, what’s the verdict on Kodawari Ueno? And what menu can diners expect? We had the chance to check out this third address during a pre-opening. One thing’s for sure: this new outpost of Kodawari Ramen won’t leave you indifferent. First, there’s the new scenography, meticulously crafted down to the smallest detail, that transports you straight sous les voies ferrées de la gare Ueno à Tokyo. Between the multitude of inscriptions, posters and signage written in Japanese, the vents, cables, piping, emergency phones, and the metal framework overhead… the illusion is flawless!

Accommodating about 25 guests, Kodawari Ueno is the smallest of the three Parisian locations in the chain. Here, diners perch on narrow stools lined up along the counter, with a direct view of the kitchen. A wooden table set for six sits in the entrance, facing the Rue des Petits Champs. As you might gather, comfort is Spartan. Yet this closeness with nearby patrons evokes the vibe of many Tokyo stalls and is all part of the experience. Because Kodawari Ramen has long been renowned for offering customers a true immersion—a journey to the Land of the Rising Sun without leaving Paris.

Kodawari Ueno hits every mark and even pushes the concept further by making the counter vibrate as if a train were passing right overhead. Some lights also cut out for a few seconds. To ensure total immersion, Jean-Baptiste Meusnier went to Japan to record distinctive sounds, from train rumble to the ambient buzz of streets and stations. This soundscape is played continuously throughout the service.

As far as the menu goes, there isn’t a traditional menu at Kodawari Ueno. Here, everything runs through the single kiosk tucked at the entrance, just like many ramen spots in Japan. But don’t worry—the system is intuitive. The screen shows four sections: starters, ramen, drinks, and alcohol.

Regarding the starters, you can pick between the classic edamame—those famous Japanese beans—reimagined for the occasion with duck fat oil, Mentsuyu (a condiment based on dashi, soy sauce, mirin and sugar), and a pinch of fleur de sel. Another starter on the menu? Kamo Donburi au Seji, a duck breast served with a sage cream and dashi. On our end, we opt for the succulent duck carpaccio, topped with gravlax scented with juniper berries, Ponzu sauce and green pepper. Ultra fresh and melt-in-the-mouth, this duck carpaccio is a superb opening course! Kodawari Ueno also offers duck Tsukune, three duck-meatballs grilled over BBQ with Yakitori sauce. We recommend starting with the duck-meatball with shrimp and lemon, followed by the one with chili and cheese, much spicier and bolder. Finally, finish with the duck-meatball with scallop.

On the ramen side, two distinct recipes are currently on the menu, starting with the Kamo Shoyu Ramen, built on a clear duck broth, thin, melt-in-your-mouth slices of Périgord duck breast smoked with cherry wood, house-made noodles sourced from the brand’s wheat fields, a strip of nori, citrusy pepper, and a few condiments. Next up is the Paitan Seabura Ramen. The ingredients are the same, except the broth here is creamy. Note that these two ramens can be ordered with or without two Wonton, the famed traditional dumplings, filled for the occasion with duck breast and shrimp. And we highly recommend them!

Regulars at Kodawari Ramen know this: you can also add toppings, such as the indispensable and succulent 48-hour marinated Tamago egg, the Kaedama noodles, or the smoked duck breast chashu.

As with its elder siblings Yokocho and Tsukiji, Kodawari Ueno holds quality high and treats our taste buds to a feast. Admittedly, the broth is rich, but not cloying. A quick tip: give the broth a good stir before you dive in, since the fat tends to rise to the surface. Don’t wait too long to savor your rosy duck breast, because the broth is served piping hot and the meat can continue cooking. On the umami front, there’s nothing to complain about—it's a delicious, mouthwatering explosion that transports you straight to Japan.

Pricing: edamame is 5 euros and the other starters are 9.50 euros, followed by 16.90 euros for the duck ramen or 19.90 euros for the duck ramen with wonton. For toppings, add between 2.50 euros and 4 euros depending on your choice. As for drinks, Kodawari Ueno offers beer at 5 euros or hot sake at 9.50 euros.

In the end, Kodawari Ueno offers a fresh angle on a beloved but sometimes overlooked Japan, coming alive through new duck-based ramen creations. A choice that won’t win over vegetarians, but will thrill carnivores seeking originality and Japanese gourmet flair. Given its layout and the steady soundtrack, skip Kodawari Ueno for a romantic evening. On the other hand, if you want a true sensory journey around a mastered, delicious dish, you’ve come to the right place. Kodawari Ueno will surprise you with its decor and ambiance, and delight you with its starters and its famed ramens, consistently top quality!

Our hunch is that it’s going to get busy. So, as with Kodawari Ramen, you’ll need to brace yourself for a wait and not be afraid to queue, because first come, first served!