Rue Sainte-Anne: Higuma

It's become our weekend routine to head out for Japanese or Korean lunch, and the best place for this is Rue Saint-Anne. It's not fine dining, but popular eateries that serve steamy hot noodle soups and other nice treats at reasonable prices. However, it's popular to eat in this area, so be prepared to line up.

This time we paid Higuma a visit. Old place with about 100 coverts (?), established since 1984 in Paris, so a known place to locals. Food was nice, but no wow factor for me. Didn't expect and didn't get much service.


We had: Kimchi ramen (good broth), miso ramen (good broth), gyoza (ok), fried rice (good), coke, green tea.
Bill: 28 euros
Personal overall rating: (3 out of 5)

Would not return if I didn't have to, because there are better places for ramen :)

Happy weekend!

Stay tuned for new discoveries,
Maison Emil Paris

open kitchen so your clothes will smell food if you sit at counter :)

kimchi ramen - spicy but not too hot

fried rice was tasty and not oily at all

Rue Sainte-Anne: Udon Jubey

It's become our weekend routine to head out for Japanese or Korean lunch, and the best place for this in Paris is Rue Saint-Anne. It's not fine dining, but popular eateries that serve steamy hot noodle soups and other nice treats at reasonable prices. However, it's popular to eat in this area, so be prepared to line up.

We decided to pay Udon Jubey a visit. Last time we had ramen (thin wheat noodle) e at Sapporo, so now it's time for udon (thich white wheat noodle), which is my favourite noodle after the Vietnamese Banh Canh (thick tapioca-rice noodle) :)

We arrived just before noon, and we escaped the queue. The friendly waitress took us downstairs, where it was more quiet than upstairs next to the tempura counter. We decided for lunch set of the day which was wasabi udon, maki and Japanese sweet omelette (tamago). I had udon tempura set.

My tempura was crunchy and not greasy. I love the dip (warm soya, raw quail egg, sesame seeds, fresh ginger, spring onion) for tempura and my natural udon. Personally I prefer udon over ramen.

















warm soy sauce for dipping

Quail egg, sesame seeds, fresh ginger, and spring onion to be added to dipping sauce



here we go, let's start dipping 

natural udon dipped in sauce






tempura


sweet omelett (tamago) and deep fried porc (ttonkatsu)

Jubey, we will be back!!!

Next discovery will be to find place that serves good saba noodle (made of buckwheat).

Stay tuned,
Maison Emil Paris :)

 

Mandoobar - In mood for Korean

Mandobar is a small Korean foodbar located on Paris 8th district. The bar counter sits 10-12 and there are only a few items on their menu, which is a good thing because it means more dedication for each item.

I am a fan of pure yet flavourful food. When I read a recipe that contains 30 ingredients, I wonder who will be able to identify and appreciate when it all comes together in my mouth. You are a food genius if you can master this blending technique. Too many places overdo the ingredients and the end result is often too complex and not even tasty. Not at Mandoobar. 

 

Hand cut tuna tartar

The food is fresh, simple yet subtle. There are 3 main ingredients in their hand cut beef and tuna tartar, yet they taste completely different. The dumplings with kimchi filling was soft and mildly spicy. Very nice. Salad is fresh. Loved the Korean green tea, which was served in 3 rounds (small tea cups).

 

Call to book in advance.

7 rue d’Edimbourg, 8th Arrondissement, Tel.01-55-06-08-53.Metro: Europe, Saint Lazare or Liege. Closed Saturday lunch and Sunday. Average 25 Euros.

Dumpling preparation

  

Hand cut beef tartar with oil, soy, madagascar pepper

steaming section

Chef Kim preparing tuna and beef tartar