In a decor dripping in nods to urban Tokyo (lanterns, fake street fronts and a soundtrack of street noises), the visitor is transported to Japan. Liquid (shio) or thick (shoyu) broths, made from free-range poultry and artisanal Shibanuma soy sauce, simmer on the stove. The ramen, made with wheat that is grown and ground on site, unveils incredible depth of texture and taste. The house speciality is kurugoma ramen made with black sesame seed and pata negra pork.

This small Italian pasta restaurant has broken free of traditional trattoria codes and embraced a more contemporary vibe, illustrated by the untreated, modern decor and long counter from which diners can admire the kitchen team at work. Dishes to share and a warm, cheerful mood are all part of the experience here. The chef rolls out fresh cuisine that abounds in crisp, bold flavours. A case in point is grilled cos lettuce, pine nut sauce and puttanesca seasoning, or his truly addictive gnocchi i

With its unpretentious, slightly weathered decor, this bistro, which is part of Franck Baranger's La Pantruchoise restaurant group, nails the classic bistro vibe. The straightforward cuisine is grounded in the classic French repertoire – pâté en croûte, tripe in white wine, hand-cut beef tartare with fries and sucrine lettuce – but also allows for more personal, creative ventures, like their seafood vol-au-vent with monkfish.

An editor turned chef, Pauline Labrousse displays her taste for herbs, vegetables and spices, all of which permeate her fragrant and inventive dishes. The concept is simple: diners start by choosing a side dish (roasted carrots with ginger and apricot sauce; stuffed Swiss chard, sticky rice, hummus and cucumber carpaccio), then the meat or fish of the day, or two side dishes in the case of vegetarians. This charming bistro is run by La Pantruchoise, a collective led by chef Franck Baranger.

Thomas Legrand, a sommelier with a passion for organic and natural wines, and his partner Megumi Terao, asked Japanese chef Yurika Kitano, who trained at Pilgrim, Passage 53 and Clamato, to embark on this adventure with them. In their spacious restaurant with many nooks and crannies, you are welcomed with smiling service. The food is fresh, refined and focuses on seasonal produce, sauces and vibrant seasonings: cream of potato soup with haddock; smoked pork loin with cabbage and pear condiment.

After working in Australia and France, Korean chef Esu Lee opens Jip (“home”): a tiny, minimalist counter where guests dine elbow to elbow. He brings France and Korea into dialogue with finesse: eryngii mushroom with jalapeño and béarnaise sauce, mandu with duxelles and gochujang, octopus stew with sambal and scallion sabayon. A personal and refined Franco-Korean auteur cuisine, expertly mastered.

With its textured walls, open kitchen at the far end and über-cool waiters, this spot embodies the spirit of the 11th arrondissement. The (female) chef dabbles in tradition, handling stuffed poultry, terrines and pâtés en croute with great respect. She puts her own personal spin on pork products, as in the pear and black pudding tatin. Indulgent and hearty cuisine.

Armed with an iron-clad CV (Atelier Guy Martin, Lucas Carton, Grand Véfour), Sébastien Dagoneau has been weaving his magic since he took over Le Cornichon in January 2020. Born in the Perche, the chef works directly with producers and suppliers from his homeland, in particular pork and poultry breeders. Examples include guineafowl cooked in morel mushrooms or melt-in-the-mouth pork and potato gnocchi, followed by a crunchy yet fluffy chou filled with Bourbon vanilla cream.

Chef Jean-Marc Notelet (formerly at Caïus) pays a heartfelt tribute to traditional cuisine and the simple pleasures of the bistro. The space has retained its original charm and old-school bistro aesthetic – wooden furniture, enamel signs, red checked napkins, and there are napkin ring holders for regulars. The menu changes daily: pâté des copains with hazelnuts, tender beef cheek in a red wine sauce, rice pudding with salted butter caramel. A vibrant, generous and appealing restaurant.

A stone's throw from Montrouge town hall, this place whose terrace is a hit in fine weather, is a breath of fresh air on the local restaurant scene. At the helm, Cécile Farnier and Hélia Maouch, both trained at the Ferrandi hospitality school, have devised a short – and constantly evolving – menu. Quality ingredients, on-point cuissons, service with a smile… It's no surprise it already has a following of regulars.

Chef Jean-François Bury, who boasts stints at the George V and the Shangri-La, is masterfully regaling Nanterre with modern, bistronomic nosh. Well-crafted recipes, generous helpings and wholesome flavours, such as confit of finely sliced veal belly in oregano, smoked apple puree, sucrine lettuce, or the exquisitely crafted and fiendishly tempting lemon and raspberry showpiece.

In a quiet residential neighbourhood, this bistro with a colourful façade and bright green-floored terrace catches the eye. The stylish neo-vintage interior cleverly blends wood, wallpaper, large mirrors, old photographs in gilded frames, and shelves lined with knick-knacks. Friendly welcome and highly attentive service. In the kitchen, Arnaud Delvenne (a Top Chef finalist 2022) has devised a thoughtful and appealing à la carte menu and an affordable lunch menu (add-ons available).