About
It all starts with our parents
Amoureux de la cuisine asiatique et entrepreneurs dans l’âme, ils nous ont transmis leur passion et leur savoir-faire de la restauration depuis notre plus tendre enfance.
Fous de la restauration asiatique, nous voulions faire découvrir la richesse des saveurs de cette cuisine et plus particulièrement, celle du Japon.
We are brother and sister and are linked by a passion for cooking.
My brother graduated from the Paul Bocuse Institute and worked for prestigious Michelin-starred restaurants. He will specialize in ramen by studying through books by great Japanese chefs, and is training at Ramen School Rajuku. As for my sister, she graduated from business school and managed several restaurants for major French groups.
In this new restaurant, James manages the cooking part and Vanessa manages the commercial development part. Our complementarity is obvious, which is why we are embarking on this new adventure together: 100% homemade ramen right up to the noodle. With the mission, the assurance of giving you a quality culinary experience
Why ramen?
As a memory of our childhood, our parents often cooked delicious Japanese ramen for us, which has since become one of our favorite dishes. During our trips to Japan, we discovered traditional ramen and how popular it was by the locals, a culinary favorite!
Yatai?
Yatai means “mug” in Japanese. This is the name of a traveling food stand in Japan. Appearing in the 1630s, Yatai stalls sell popular Japanese dishes in the streets. Ramen appeared later in these same Yatai. This Japanese dish consists of fragrant broth, seasoned with miso sauce or soy sauce (different depending on the region of Japan), fine traditional noodles and served with fish, meat or vegetables. The Japanese culinary trend is more present than ever in our eating habits. She knew how to adopt herself in France and around the world.
This word, full of meaning, seemed obvious to us for the name of our restaurant. Ramen was born in the Yatai, a symbolic name like the beginning of a new story since it is here, rue du Faubourg Saint-Honoré that we open our first restaurant, together.
Importing this cuisine into the city of Paris and into the very cosmopolitan district of the Champs-Élysées seemed to us to be an opportunity to seize.
