We never thought we’d say this, but we’re thrilled to announce that we’ve finally found a ramen restaurant that stands up to the legendary Kodawari. At the helm of this delicious new spot in Pigalle are Céline Li and Guillaume Lam, who have brilliantly combined the art of traditional ramen with gourmet chef techniques. The result? A burst of flavors in every bite!
A chef with sharpened skills
Guillaume Lam isn’t a newcomer. He trained and honed his skills in dream institutions like Septime, Ze Kitchen Galerie, and L'Astrance. So you know, the broth here is serious business. No industrial bases, just rich, powerful broths. The secret? Mastering techniques (especially fermentation) and using fine, local French ingredients. Even the rice, which he worked with at L'Astrance, gets a vibrant tribute in the donb.
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Fresh Noodles Every Day
At Ukiyo, they take their base seriously. Less than five ramen restaurants in Paris can claim to make their own, but Guillaume and Céline have gone the extra mile by importing a shiny machine from Japan to craft their homemade fresh noodles every day. The result? A springy texture, a lovely bite, a hint of nuttiness, and, most importantly, a "sublime length in the mouth." They are made from organic wheat flour from the Moulins de Versailles. And you can really taste it!
A marvelous ramen menu
Let’s get to the point! While four of the ramens pay homage to Japanese tradition, two are bold creations by chef Guillaume Lam, not to mention the seasonal recipe that changes with the months (this November features a squash broth and foie gras).
The signature ramen is a beautiful land and sea dish. The broth is creamy, made with free-range chicken and Breton sardines, seasoned with Shiro Miso and a spicy Rayu condiment. It’s topped with a marinated soft-boiled egg, melting Pata Negra pork, and burnt eel. On the side, the Norice (chips made from rice paper and Nori seaweed, a chef’s invention) and salmon eggs stay crispy and are meant to be enjoyed separately.
The Golden Shoyu Ramen stands out with its light farmer's chicken broth, enhanced by a curry-infused oil scented with yuzu. It's topped with Pata Negra pork, chicken with Sansho, sweet curry peppers, bamboo shoots, and a Tamago egg.
Unleashing Creativity
If Ukiyo means "enjoying the pleasures of life in this fleeting world," the restaurant is a total success in the art of comfort. The atmosphere breaks away from the conventional overly ceremonial Japanese spots. Here, it’s joyful, colorful, with vintage touches inspired by 60s diners and retro-futurism. Céline and Guillaume designed the decor themselves, presenting a first room with an open kitchen and pink booths, and a second, quieter room behind a "disco corridor," where you'll find, in its glassed room, the impressive noodle machine.
A Special Place for Sweets
Sweet lovers are far from forgotten here! Chef Guillaume Lam is also a virtuoso of indulgence, and his desserts are the highlight of the journey. He dreams up travel-inspired creations, blending French techniques with Japanese flavors. Enjoy this delightful experience!
a heart for the white chocolate wasabi mousse: an ultra-addictive ganache, playing on the crunchiness of the Breton biscuit and the delicacy of a coconut siphon, all subtly enhanced by wasabi. The matcha yuzu tiramisu is a creamy cloud of matcha and matcha biscuit, refreshed by confit and jelly yuzu.