In Paris, Japanese, Korean, Vietnamese and Thai brands now line up in almost every street. Baos, ramen, Korean barbecues, steaming pho or spicy papaya salads are part of everyday life, just like a neighborhood bistro.
According to the Parisian Urban Planning Workshop, the capital has nearly 4,400 world cuisine restaurants, including 765 Japanese and 420 Chinese. There is therefore nothing exotic about eating Asian: the real question now is to know which country, which region or which dish attracts you.
How Asian cuisine in Paris became part of everyday life
Twenty years ago, many places mixed spring rolls, Cantonese rice, Peking duck and caramel chicken, regardless of the country displayed on the front. Today, this general offer still exists, but it coexists with much more specialized tables.
In the 2nd arrondissement, La Taverne de Zhao embraces its flavors from northern China, while My Noodles, on boulevard du Montparnasse, puts noodles in the spotlight. Dimdan Maidan, rue de Turbigo, recreates the atmosphere of Hong Kong’s Cha chaan teng of the 1970s and 1980s, with fast, inexpensive and very fragrant cuisine.
Japan, Korea, Vietnam, Thailand: the cuisines that make Paris vibrate
Japan remains the Asian heavyweight: with 765 addresses, it is the second most represented foreign cuisine in Paris, behind Italy. Beyond sushi, counters like Sanukiya for udon or Hakata Choten for ramen have taught customers to request a specific dish, more than a simple Japanese restaurant.
Korea seduces with bibimbap, fried chicken, mandu and above all barbecues where you cook the meat yourself at the table. MA-SHI-TA, in the 14th arrondissement, or Gomawo, in the 18th, transform dinner into a collective spectacle. And Vietnamese cuisine like Thai cuisine, present for a long time with pho, bò bún, bánh mì, pad thai or tom yum soups, remain affordable and sometimes very spicy reflexes.
A Perche cider with yuzu to shake up the pairings
In Saint-Éliph, in Perche, Japanese chef Sakura Hayashi and sommelier Koshu Mineo create a Perche cider designed for gastronomy. Arriving from Japan in 1999, Sakura Hayashi says: , she confided to L’Écho Républicain. Their one-hectare orchard, the only orchard in the department recognized as AOP Cidre du Perche, produces around 3,000 bottles per year.
In the cellar, Koshu Mineo follows each vat carefully: he congratulates France 3 Regions. Certain Sol vintages. Cider are infused with yuzu and cherry leaves, reinforcing umami and pairing with raw fish or white meats. In Paris, this fragrant cider sometimes replaces white wine to accompany seafood:, assures Sakura Hayashi.
Where to eat Asian in Paris?
In many neighborhoods.
Which Asian cuisines dominate in Paris?
Japanese, Chinese, Korean, Vietnamese, Thai.
What is this yuzu cider?
A fragrant Perche cider.
Sources
- Beauty Test
“This AOP perch beverage revisited by a Japanese couple replaces wine on gastronomic tables, a clear result”
