Chucs Paris

Enni Udon was born from a double desire: to make the French discover a popular dish and to offer the Japanese a place where they could find the authentic flavors of their country. To make it, there is no secret (except maybe the udon recipe... which will remain a secret!), the establishment relies as much on quality ingredients coming directly from Japan as on the know-how of its team, each member of which illustrates himself by putting his technicality and mastery in the creation of an unforgettable experience. Like an Izakaya (a kind of tapas bar popular in Japan), the menu offers several starters to whet the appetite. Once the order has been placed, the plates parade in a millimetre ballet: Karaage (fried chicken with panko breadcrumbs), Onsen Tamago (egg half-cooked for 35 minutes at 60oC with dashi broth and soy sauce), Yakinasu (grilled eggplant). Then it's the turn of the house specialty, the famous udon, magnified and declined in a multitude of cold or hot recipes.