Ramen in Paris

4 places for Ramen 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.
Dosanko Larmen — Bappa Life
Heads up: Only saw the sign while walking by, so there's no comment on the food.
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.