Authentic Ramen in Melun
At Yoki Ramen, every bowl tells a story. Our broths simmer for hours on end in our kitchen at 31 Rue du General de Gaulle, in the heart of Melun. We serve ramen crafted with precision and passion, honouring the traditions of Japanese cuisine.
Our Signature Ramen at Yoki Ramen
Our ramen menu has been designed to satisfy the curious palate and the seasoned Japanese food enthusiast alike. From the classic tonkotsu to the delicate shoyu, through the robust miso and our vegetarian option, each recipe showcases a different facet of Japanese gastronomy.
Tonkotsu Ramen
The cornerstone of our menu. Our tonkotsu broth is made by simmering pork bones for over twelve hours until it reaches that milky texture and collagen-rich depth that define the Hakata style. The result is a creamy, deeply savoury liquid in which every spoonful reveals successive layers of flavour. We serve it with slices of melt-in-your-mouth chashu, an ajitama egg with a perfectly runny yolk, crunchy menma, toasted nori, and finely sliced spring onions. The thin, firm noodles, chosen specifically to hold their texture in this generous broth, complete the bowl. This is the dish that forged Yoki Ramen’s identity in Melun.
Pork - Rich - CreamyMiso Ramen
Inspired by the harsh winters of Sapporo on the island of Hokkaido, our miso ramen pairs a pork broth with a generous amount of white miso paste. This combination produces a flavour that is earthy, slightly sweet, and deeply comforting. The miso paste we use is traditionally fermented, giving it an aromatic complexity impossible to replicate with mass-produced alternatives. Toppings include tender chashu, sweet corn that bursts in your mouth, a knob of butter that slowly melts into the hot broth, bean sprouts, and fresh spring onions. This ramen is especially popular during the colder months, but its rich aromatic profile makes it just as enjoyable year-round.
Miso - Comforting - HokkaidoShoyu Ramen
Shoyu ramen is historically the first style of ramen to appear in Tokyo at the beginning of the twentieth century. Our version is built on a clear chicken broth, seasoned with naturally brewed soy sauce. The result is a limpid, amber-hued liquid whose saline flavour is subtly balanced by notes of dashi and mirin. This ramen is ideal for those who prefer a lighter bowl without sacrificing depth of flavour. We top it with slices of chicken, a marinated egg, blanched spinach, nori, and spring onions. It is a bowl of quiet elegance, true to the spirit of Tokyo cuisine.
Soy - Delicate - TokyoVegetarian Mushroom Ramen
Our vegetarian ramen proves that it is entirely possible to create a broth of remarkable depth without any meat or fish. We build our base from kombu (dried seaweed), long-infused shiitake mushrooms, and white miso. These three ingredients, pillars of Japanese vegetarian cooking, produce a natural and intense umami. The bowl is topped with grilled farmhouse tofu, seasonal vegetables prepared al dente, sweet corn, and chives. For those who want a vegan option, simply remove the marinated egg. This ramen is an invitation to discover the rich plant-based side of Japanese culinary tradition.
Plant-Based - Umami - ShiitakeDiscover all our dishes on our full menu, including our sushi and maki prepared with the same artisanal care. Looking for something lighter? Try our fresh poke bowls, or round out your order with grilled gyoza and yakitori.
The Secret Behind Our Broths: 12 Hours of Patience
A great ramen always starts with its broth. At Yoki Ramen, preparing our stocks begins long before the restaurant opens. Every morning, carefully selected pork bones are placed in our stockpots with fresh water. The flame is lit, and over the next twelve hours, a slow and meticulous process transforms these raw ingredients into a rich, opaque liquid loaded with collagen and flavour.
This cooking time is not a marketing claim. It responds to a precise technical necessity: it takes time for the collagen in the bones to dissolve into the water, for the fats to emulsify naturally, for the amino acids to release that umami flavour that sets an artisanal broth apart from an industrial soup. Over the hours, the liquid changes in colour, texture, and taste. Our cooks monitor the process, adjust the temperature, and regularly skim the surface.
The reward for this patience is a broth of incomparable density that coats the noodles and supports the toppings without ever masking them. When you dip your spoon into a bowl of Yoki ramen, you are tasting the result of twelve uninterrupted hours of work. It is this exacting standard that makes the difference between an ordinary ramen and an unforgettable one.
Our miso and shoyu broths follow a similar philosophy, with adapted bases (bonito dashi, kombu, root vegetables) and preparation times that honour each ingredient. The vegetarian broth, for example, requires a long infusion of shiitake mushrooms to extract their full flavour without any bitterness.
Toppings Prepared Fresh Every Day in Our Kitchen
A ramen is more than just its broth. The toppings play a fundamental role in the balance of the dish. At Yoki Ramen, each one is prepared on-site with fresh ingredients sourced from our trusted suppliers.
Chashu - Braised Pork Belly
Our chashu is prepared using the traditional Japanese method. The pork belly is first seared at high heat to caramelise the surface, then slowly braised in a blend of soy sauce, mirin, sake, and sugar. After several hours of gentle cooking, the meat literally melts in your mouth. Each slice is cut to order and placed delicately atop the steaming broth.
Ajitama - Yoki Marinated Egg
The ajitama is much more than a simple soft-boiled egg. Our eggs are first cooked with precision to achieve a just-set white and a still-runny yolk. They are then submerged in our house marinade of soy sauce, mirin, and a hint of dashi, where they rest for at least twenty-four hours. The result: an amber shell, a golden heart, and a perfectly balanced sweet-savoury taste.
Nori, Menma, and Other Toppings
The nori we use is toasted just before service so it retains its crunch and briny aroma. The menma (fermented bamboo shoots) adds an earthy note and a contrasting texture. Spring onions are sliced to order. Sweet corn, bean sprouts, and spinach are prepared al dente. Every topping is carefully placed in the bowl following an arrangement that respects the Japanese aesthetic of the dish.
This commitment to freshness and handcrafted quality runs through all our dishes. If you want to learn more about our approach and philosophy, everything about ramen is a good place to start.
Order Our Ramen in Melun and Surroundings
There are several ways to enjoy our ramen. You can of course visit us at our restaurant located at 31 Rue du General de Gaulle in Melun. With lunch and dinner service (Tuesday through Sunday), there is always a time slot that fits your schedule.
If you prefer to enjoy our ramen at home, we offer ramen delivery in Melun and the surrounding towns. Click and collect is also available: order online, choose your pick-up time, and collect your ramen ready to eat directly from the counter.
We take particular care with the packaging of our ramen for delivery. The broth and noodles are packed separately when needed, so you can reassemble your bowl at home with optimal texture. Toppings are protected to maintain freshness during transport. For a change of pace, our handcrafted Japanese curry is another comforting dish that travels perfectly well for delivery.
Ramen, a Pillar of Japanese Gastronomy in Melun
Ramen is far more than a simple bowl of noodle soup. It is one of the most iconic dishes in Japanese culinary culture, with a history that stretches back to the earliest exchanges between Japan and China at the turn of the twentieth century. While the wheat noodles originated in China, it was in Japan that ramen truly found its identity, branching into dozens of regional styles, each reflecting the local produce and eating habits of its home prefecture.
In Melun, in the Seine-et-Marne department, the presence of an authentic ramen restaurant meets a growing demand for quality Japanese cuisine. Residents of Melun, Le Mee-sur-Seine, Dammarie-les-Lys, Vaux-le-Penil, and Rubelles no longer need to travel to Paris to find a bowl of ramen worthy of the name. Yoki Ramen settled at 31 Rue du General de Gaulle with the ambition of delivering an uncompromising Japanese dining experience in the heart of Seine-et-Marne.
Tonkotsu, originating from Fukuoka in the Kyushu region, is arguably the most widely known ramen style outside Japan. Its thick, white broth, obtained through a prolonged boil of pork bones, has won over palates worldwide. But Japan holds many other traditions. Miso ramen, born in Sapporo on the island of Hokkaido, uses fermented soybean paste to create a robust broth ideal for cold days. Shoyu ramen, the cradle of the Tokyo tradition, offers a more subtle approach with its soy sauce base. And in regions like Kitakata or Onomichi, lesser-known but equally remarkable variations await the curious food lover.
At Yoki Ramen in Melun, we have chosen to offer these great classics while respecting the fundamental preparation techniques. Our approach rests on three principles: the quality of ingredients, the time devoted to each preparation, and an uncompromising refusal of industrial shortcuts. No powdered broth, no chemical flavour enhancers, no freeze-dried base paste. Every element of the bowl is crafted in our kitchen, from the first grain of salt to the last sprig of chives.
This artisanal approach is part of a broader movement rediscovering authentic Japanese cuisine in Ile-de-France and Seine-et-Marne. Consumers are increasingly attentive to the origin of products, preparation methods, and the sincerity of restaurateurs. Ramen, because it is a technical and demanding dish, immediately reveals the quality of the kitchen's work. A good broth does not lie. The texture of the noodles does not deceive. And the freshness of the toppings is visible and tasteable from the very first bite.
If you live in Melun or the surrounding area and are looking for an authentic ramen restaurant, Yoki Ramen invites you to explore our menu. Whether you love creamy tonkotsu, comforting miso, delicate shoyu, or vegetarian ramen, you will find a dish prepared with the same care and attention to detail. Our restaurant is open six days a week, lunch and dinner, and we also offer delivery and click and collect for those who prefer to savour their ramen at home.
Frequently Asked Questions About Our Ramen
What is tonkotsu ramen?
Tonkotsu ramen is a Japanese dish whose broth is made from pork bones simmered for a long time, typically 12 hours or more. At Yoki Ramen in Melun, our tonkotsu features a velvety texture and a rich, deep flavour, accompanied by melt-in-your-mouth chashu, a marinated ajitama egg, menma bamboo shoots, and toasted nori. It is one of the most popular ramen styles in Japan, particularly in the Fukuoka region (Kyushu).
Is your ramen homemade?
Yes, all our ramen is entirely prepared in our kitchen at 31 Rue du General de Gaulle in Melun. Our broths simmer for 12 hours, our chashu is slowly braised, our marinated eggs rest for a minimum of 24 hours in our special sauce, and our toppings are prepared fresh every day. We never use any industrial base or artificial flavour enhancers.
Can I order ramen for delivery in Melun?
Absolutely. We offer ramen delivery in Melun and the surrounding towns (Le Mee-sur-Seine, Dammarie-les-Lys, Vaux-le-Penil, Rubelles). To preserve the quality of the bowl, we pack the piping-hot broth in an insulated container, the noodles in a separate bag, and the toppings (chashu, ajitama, nori, menma) in their own compartment. You receive simple instructions to assemble your ramen at home in under two minutes, with al dente noodles and a perfectly hot broth. Order via our website or call 07 64 51 95 07.
Do you have vegetarian options?
Yes, our menu includes a vegetarian ramen made with a vegetable and shiitake mushroom broth. This broth develops a remarkable depth of flavour thanks to the combination of kombu (seaweed), dried shiitake, and white miso. It is topped with grilled tofu, seasonal vegetables, sweet corn, and fresh chives.
What are your opening hours for ramen in Melun?
Yoki Ramen welcomes you Tuesday to Friday from 11:00 AM to 2:30 PM and 6:30 PM to 10:30 PM. On Saturday and Sunday, we are open from 12:00 PM to 3:00 PM and 6:30 PM to 10:30 PM. The restaurant is closed on Mondays. At lunchtime, the busiest period is between 12 PM and 1 PM — if you prefer a quieter ramen experience, the evening service offers a more relaxed atmosphere, perfect for savouring a steaming bowl at your own pace. Ramen is available at every service.
How much does your ramen cost?
Our ramen starts at around 13 euros, depending on the recipe and any extras you choose. Check our online menu to discover all our set meals, lunch specials, and customisation options.
What is the difference between tonkotsu, miso, and shoyu ramen?
Tonkotsu is a pork bone broth, creamy and rich. Miso ramen uses fermented soybean paste, giving it a more robust and slightly sweet flavour. Shoyu ramen is built on a soy sauce base, lighter and more delicate, with balanced saline notes. Each offers a distinct tasting experience, and we invite you to try them all at Yoki Ramen.