ajitama in Paris

3 places for ajitama in Paris, picked by creators — with what they said.

Kodawari Ramen (Yokochō) — Jeremy Jacobowitz, Louis, Malo Halna
Said the sardine bone broth was intensely rich and umami-packed without any fishy taste, and the noodles — made with wheat from Champagne's own fields — had excellent chew.
Heads up: Popular ingredients like the sardine fillet can sell out, and the classic tonkotsu-style broth is served at a different location.
TonTon Ramen — Louis, Malo Halna
Praised the miso broth's strong punch, the option to choose oiliness level, the chewy texture of the thick, wavy noodles, and the perfectly cooked egg — ranked number one in the whole video.
Heads up: The chashu is on the thin side, and at €17–18 a bowl it's not cheap. There's usually a line, though the wait was only about 2 minutes that day.
Hakata Choten — Louis, Malo Halna
Praised the delicate, 'melodic' tonkotsu broth typical of a pork-broth specialist, its harmony with the ultra-thin noodles, and the gyoza, which were as reliably delicious as frozen ones.
Heads up: The noodles are very thin and go soft quickly, so it's recommended to order the firmest noodle option (barikata); also suggested going for the black broth or special over the basic tonkotsu — noted that with gyoza added, it comes to about €25 per person, pricier than expected.