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It’s tough choosing between the many house ramen recipes prepared by Japanese-trained chef Anthony Nguyen. Everything here is fresh and home-made, from the noodles (made with organic flour from Boussay) to the crunchy gyoza, not forgetting, of course, the brimming bowls of delicious broths (flax-fed Breton pork, Label Rouge chicken from Janzé or leek-kombu). Long wooden counter and a sleek, minimalist setting where you can slurp away to your heart’s content!
Gyoza: grilled ravioli, stuffed with free-range chicken, cabbage, chives, ginger and garlic
Shoyu: Breton pork tonkotsu broth, shoyu sauce, fresh noodles of your choice, spring onion, spinach, nori and grilled pork chashu
Tanzanian shiro: farmhouse chicken chintan broth, sesame cream, fresh noodles of your choice, minced chicken with spices and miso, spring onion, nori, and half a pickled egg