Japanese
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Review
Charbon Kunitoraya is part of chef Masafumi Nomoto’s long history in Paris. Originally from Kōchi on the island of Shikoku, Nomoto opened Kunitoraya in 1991, the first restaurant in Paris dedicated to udon. More than three decades later, his restaurants remain an important part of the city’s Japanese dining scene.
At Charbon Kunitoraya, the focus is on cooking over binchotan charcoal. The menu includes yakitori and other charcoal-grilled ingredients, alongside seafood, Wagyu, tempura and daily dishes that change according to the produce and season. Udon, where the Kunitoraya story began, also remains part of the menu.
Closed Monday, Tuesday & Sunday