A farm-to-table ramen success story
foodService India|September - October 2019
Paris is home to a one-of-a-kind ramen institution. A delicious French twist on traditional ramen recipes, self-made noodles from homegrown wheat and unbeatable attention to detail are Kodawari’s secret weapons for an international award-winning (Silver Palm 2018), new-wave Bowl of Happiness.
Carmen Vazquez
A farm-to-table ramen success story

In the always buzzing and quintessentially Parisian district of Odeon, the Mazarine street welcomes long lines of hungry, impatient guests every day. They are ramen aficionados, tourists and locals, all filling Mazarine’s narrow sidewalk with the only goal of slurping France’s most innovative ramen soup. Since its opening in 2016, Kodawari Ramen has become a local hot spot for ramen cravings, feeding over 400 people a day. Who would have thought that a 54- seat yokocho-style ramen spot launched by a former fighter pilot would, in only three years, become an acclaimed Japanese restaurant, not just locally but internationally also? Think pop-ups in New York and an absolute recognition by his Japanese peers with whom Jean Baptiste Meunier, Kodawari’s founder, has learned everything about the traditional noodle soup.

In 2015, a couple months before opening Kodawari, Meunier did an apprenticeship with the Tokyo-based Ramen master Kikanbo and various other Ramen superstars. He has also attended classes in legendary ramen schools such as the Miyajima Ramen school in Osaka.

This story is from the September - October 2019 edition of foodService India.

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This story is from the September - October 2019 edition of foodService India.

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