Sugared & Spiced

pâtissière in paris, now shanghai

[Paris] Sanukiya

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Add: 9 Rue d’Argenteuil, 75001 Paris
Tel: 01 42 60 52 61
Hours: 11:30am~10pm (open daily)
Price: €15~20/person
Visited on: 2012/10

They say the best way to judge whether a Japanese restaurant is authentic or not is to check if the staff and the clientele are both Japanese (though I suppose this is true for any cuisine). In the case of Sanukiya, a small udon and rice bowl shop near metro Pyramides, the answer is yes and yes!

On my first visit, I tested the water with a 天ぷらうどん tempura udon (€15). Chewy noodles, light broth, with two pieces of tempura shrimps. Simple, but very comforting.

Here’s a friend’s カツ丼 katsudon (€14), rice topped with fried pork cutlet and eggs. Didn’t steal a bite this time, but it certainly looked very appetizing.

Caplis (€3), a light/milky/slightly acidic Japanese soft drink, perfect on a hot summer day.

Or, opt for a Kirin beer (€4/250ml, €7/500 ml), and if you come during happy hours (5~7pm) you get a free upgrade from 250ml to 500ml. Likewise with Calpis.

On a second visit, I tried a 唐揚げ丼 karaagedon (€13), which is similar to the katsudon except the fried pork cutlet is substituted with fried chicken. Not bad, but the rice wasn’t as chewy as desired and the sauce was slightly lacking.

Served with a light seaweed soup.

Here’s a friend’s 天とじぶっかけうどん tentoji bukkake udon (€15), which is dry udon topped with tempura shrimp and fried egg, served with warm sauce on the side.

The dishes at Sanukiya are simple – and simplicity is what we all look for from time to time – but if they do get a little dull, spice ’em up with a sprinkle of 七味唐辛子. This seven-flavor chili pepper (supplemented with sansho, orange peel, black and white sesame seeds, ginger, etc.) can really do wonders sometimes.

Sanukiya can’t be compared to the udon specialty shops in Japan, but as far as satiating my craving while living in Paris, it will do.

Here are the busy bees in the kitchen, all Japanese. ごちそうさまでした (^人^)、また来ます。

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Written by sugarednspiced

October 15th, 2012 at 5:19 am