gyoza in Paris

4 places for gyoza 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.
• 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.
• Mama No Bento — Louis
  An extremely well-balanced bento packed with 16 ingredients, praised as an 'as authentic as it gets' Japanese mother's bento that doesn't compromise for French tastes — even including nori (seaweed cookies). The reviewer found the value at 16.50 euros impressive.
  Heads up: Closed on Sundays, and the interior is described as modest and unremarkable.
• Higuma — Bappa Life
  Praised the miso ramen broth and chashu as 'just like ramen in Japan,' calling it worlds apart from the ramen they'd had in Mexico.
  Heads up: The noodles were a bit soft and the gyoza wrappers were somewhat thick — said Japan's version is better — and the kitchen is run by a Chinese chef.

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