Yatai Ramen, the new Japanese ramen restaurant in Paris 8th arrondissement

Yatai Ramen is a good ramen restaurant in the 8th arrondissement of Paris, a stone's throw from the Champs-Élysées, that's sure to please. A chef who graduated from the Institut Paul Bocuse and has worked in Michelin-starred establishments, a restaurant with a stunning decor for upcoming meals, and 100% home-cooked cuisine, it's sure to tantalize your taste buds.

We're off to 127 rue du Faubourg Saint-Honoré in the 8th arrondissement, a stone's throw from the Saint-Philippe du Roule metro station, to discover Yatai Ramen, a brand-new ramen restaurant that's sure to win you over.

Opened just over a month ago, the new restaurant boasts a beautiful, well-cared-for décor with a Japanese feel. Light fixtures, a wooden counter and beautiful crockery await us for the forthcoming reopening of table service.

But you're free to opt for the terrace which has been set up opposite the restaurant.

Yatai Ramen (which means "counter" in Japanese) is the story of James Shi, a chef who graduated from the Paul Bocuse Institute and went on to work in Michelin-starred establishments (he trained at the Ramen School Rajuku), in partnership with his sister Vanessa, a business school graduate who knows the restaurant business by heart after having managed several French groups. Having bothloved Japanese cuisine, particularly ramen, since childhood, they decided to set up their first restaurant together.

On the menu? 100% home-cooked food for a quality culinary experience! The menu seems clear and short, typical of a home-made menu, so it's off to a good start.

On the menu, homemade pork or vegetarian gyozas are served in packs of 5. Both crispy and tasty, beautifully presented with a crispy tuile, we love it!

Next, we like the starter portion of donburi, marinated pork and daikon, which turns out to be quite filling all the same. Donburi is a traditional Japanese dish , consisting of a large bowl of rice on which all sorts of toppings are placed.

Next comes the ramen, in two versions: the traditional pork ramen and the chicken ramen of the moment. As mentioned above, everything is homemade, from the noodles to the broth made from simmered Tonkotsu pork and seasoned with your choice of Guérande salt shio, reworked soy sauce or miso, the fermented soybean paste.

The traditional dish is made withslices of chashu pork,marinated fresh organic egg,bamboo menma andnori leaf.

The Ramen of the moment, on the other hand, was made with soft slices of chicken and fresh asparagus.

Finally, we also discovered the desserts. For once, we were delighted to have real desserts that were a little different from the icy mochis you find everywhere. We love the matcha chocolate fondant with its flowing heart, and the roasted pineapple, infused with vanilla and ginger and served with a crumble and Isigny cream. A perfect way to end the meal.