Jean’s passion for ramen and Japan is overflowing. This guy is to ramen what Rick Bayless is to Mexican food. A clear love, understanding, and respect for a foreign culture from an outside’s perspective.
YASSSSS, glad Rick is getting attention - love his translation of mexican - close to the real thing as possible with maybe a tweak here or there for the american kitchen
The name "Kodawari" says it all, it's a noun stem (that can be used alone) of the verb "kodawaru" (拘る), which in Japanese means to obsess/fuss over something to a crazy degree. :)
Thank you for explaining! I found it strange that a French restaurant serving ramen would be named after the Indian River "Godavari" (it's in Andra Pradesh) 😂😂, so your explanation was helpful!
@@johncspine2787 some cooks work years hoping for a chance to get their chef to add one of their dishes to the menu, some chefs will never give up that creative control. it’s his restaurant, his menu, his standards. to offer it to someone outside your kitchen is beyond charitable. that caveat is a given.
@@johncspine2787 but with the support of the chef on the research and study work and the deal of good marketing from Alex, i am seeing that happening. Imagine 2 million of audience (the part that goes to Paris) who has the chance to taste what they have seen Building in a story. Not at all a bad marketing move. I personally love that kind of attitude IF related to good food (i.e. not related to destroying our Planet).
I have to say I started watching with some prejudice about a French guy making 'real' ramen. And I ended the video smiling at how awesome the guy, his restaurant and your chemistry with him was. I loved that he offered to serve your ramen if it comes out good. What a lesson in humbleness and respect. Thank you.
15usd bowl of ramen. was expecting 30$ bowl with the level of the restorant decoration, the number of employees, the amount of equipement, and the fact they do everything in house. this guy must have everything on the line in this and at least a 30 year loan with a bank or something crazy. props for following his passion!
Alternatively, he was a military pilot, so an Officer, and depending on how long he was in for he might have a pension. Even if not, Officer's get paid well. So he could be debt free, and it's his passion for his ramen that's why he doesn't feel the need to gouge his customers.
The trick of a good Ramen joint is turnover. Ramen is fast food in Japan that’s why it is so cheap. If they can do 300 people per day they can make money.
Alex I started making ramen at home exactly when you dropped the first serie 5 years ago, still doing it and still so much to learn. Finally I've been recently to Japan and it inspired me so much. Also I wanted to thank you as that serie along with the beginning of your channel made me a home cooking nerd as you. A lot of times as said in the video it lacks balance, but when it happens it's so satisfying. That's part of the addiction, pleasure after failure
I'm not being dramatic when I say, you can see the passion in this man's eyes. Absolutely incredible, I got so inspired just listening to his perspective on food.
It's not the first time I hear in a video that the spirit of ramen is really about using the local products, so it just makes so much sense that Jean Baptiste uses French products to make his ramen. What would be the point of making a fully Japanese bowl of Ramen in Paris ? I really like his mindset. His work on the noodles especially is mental.
I'm sure that if you try ramen in different parts of Japan at different times of the year, there are huge differences based on the ingredients available.
@@TheBigburcie Not so much? Seasonal specialties definitely exist... but these are not the common every day ramen, because the fundamental ingredients in most of the different types of ramen can be had throughout the year round. What you actually see much more often are highly regional variations in ramen. So with the shoyu ramen we see in this video, you would have a prevailing style that is specific to Tokyo and one that is unique to Osaka and one that is unique to Kyoto and all the other cities. Even smaller towns sometimes have their variations, which is important because the desire to explore local specialties actually drives a lot of domestic tourism in Japan. Every day ramen varies according to region, then, rather than according to seasons. So this style in the video, this is his style, made with what he has in his area and to suit the prevailing French taste of the city he is in. One might even argue that this is the closest thing to 'Paris style ramen' out there, which is what makes it so uniquely Japanese despite being made by a Frenchman in France for the French.
alex i just wanted to say how much of an influence you have been to me over the past three years. i discovered your channel around the time you had your croissant series or one of your knife sharpening videos, i cant remember which. a year later i took the leap into the restaurant industry, knowing i was no longer chasing a job for money, but for something that had grown as a passion. sadly all of the chefs where i live are all burnt out and dont have a passion for cooking anymore, but you and your passion invigorates me to want to learn as much as possible and become a better chef. thank you so much for your love and passion, you have truly changed my life in a positive way i never imagined
I cook a lot but this genuinely opened my eyes to trying to experiment with my own recipes much more than I have done before. Some of the things he said really hit home. Great video as per usual!
the best line from the video is when jean-baptiste says that the "balance" comes FROm the story...one writes down what one wants to achieve in a bowl and from there one can determine what balance is. Balance is not really a fundamental, foundational idea. the story is the foundation. Balance is contextual to the story. Pure genius.
Now, this is just perfect, not only did he master Japanese Ramen, he experimented with it, create his own, and mastered all of it. truly a mad scientist of culinary, such passion.
Jean-Baptise is a special guy. Airforce pilot turned restauranteur who goes to the trouble to recreate his restaurant to the exact standards of a famous Tokyo fish market so that you get the full experience while eating his delicious ramen in Paris. That's extreme.
Holy crap. When I saw he had re-created the fish market from his memory in Japan. I actually got excited. I don't get excited. You know if he spent that much time and energy and thought in re-creating the fish market experience that the food has to be amazing.
Alex, I must say I'm impressed by this episode. At first I thought you made an episode on this ramen shop because it was nearby, in France, and was "good enough" for its proximity. I did not expect this level of perfectionism and subtlety in mastering ramen in a ramen shop run by a non-Japanese chef. Chef Jean Baptiste really lives up to the spirit of artisan chefs of both France and Japan. The part that raised my eyebrows was when he explained that he had wheat custom-grown for his shop. That is truly next-level pursuit of perfection.
This might be the perfect example of why I love UA-cam and this channel. Two French chefs making and talking about Japanese food while speaking English. All while showing how much they respect and love the different cultures. GREAT VIDEO. But now the pressure is on Alex!
what an EXTREMELY cool dude! As a perfectionist in the kitchen who struggles with people who just want to get the cooking part over with, it's so encouraging to see someone who took their passion and commercialized it
5 years!?! No way, have I been watching you that Long 😮 I don't even remember the 1st video thought brought me to your channel, must've been when you came to NYC
Wonderful, Jean-Baptiste is full of passion, it's great to listen to him and see him working. I also like the contrast between fish-market dining area and very clean, well-organised (and multi-level, whoa!) kitchen.
When he starts out with someone that captures the essence of ramen culture so passionately I can already tell the rest of this series is going to be insane
Alex its so awesome to see how you have grown your channel, brand, and yourself over the years. I have been with you since the beginning of the channel and the videos have only gotten better!!
I had the privilege of dining at Kodawari last year. You wait for HOURS and it’s a brief, efficient, life-changing experience. Instantly one of the very best meals in Paris. The atmosphere is incredible and the ramen stood up against anything I’d ever had in Japan, NYC or elsewhere. Accounting for the price, it is an ultimate bargain. Kodawari is perhaps the most accessible of the finest food in Paris.
Been going to this place since 2016. Went there again a couple of days back and the price didn’t change at all. €13.50 for a bowl is insane considering what they’re doing Funnily enough it only took me 5 mins to queue this time
I cannot believe that level of detail in his dining area! If I had jumped halfway into the video, I would 100% assumed you had traveled to Japan. It really makes me nostalgic for my time I spent there.
It brings a tear to my eye to see the the passion mr Baptist has for his product and the experience and humble Alex your truly blessed to be able to learn from from him
Alex this is the most powerful video to date for me. I am planning a public garden and this video has really inspired me to continue and to elevate my work using "umami" as design element. That elevated creation. A garden of absolute delights in every way possible. Merci beaucoup. Looking forward to more of your great videos.
You are such an artist. It's so nice to see you take inspiration from other artists. Keep doing what you are doing. I really appreciate your combination of science + art.
it's beautiful. this restaurant this space he's created. Recipes are created and perfected down to the custom ingredients. this man is a true chef one who loves food. it makes me emotional to see such love for food it's beautiful truly.
Everytime I go to Paris, I wait 45 minutes to enter Kodawari, it's an amazing experience, not only the food but the atmosphere is also what makes the ramen so good.
Jean Baptiste casually mentioning "Indonesia" out of nowhere: Wkwkwkwk Army going to make this 1 million view instantly. Love that collages of Alpha Jet and Mirage 2000, reminds me of Les Chevaliers du Ciel. But yes, what he says about ramen being local is true. From Hokkaido to Hakata, there is no one single ramen that is similar from each region. In Indonesia, there is even a ramen that substitute pork lard with foie gras to deliver the unique creaminess of the aroma oil. In Japan, they try to upend the tare with the help of jamon iberico's saltiness.
Looooving this duo! Never been so excited about a dish I barely know! And simply an amazing exchange at the table with the chef. It's always great content here, but you could definitely see the passion and love for the details brought by Jean-Baptiste, making this episode simply magical. Thanks Jean-Baptiste and Alex for bringing such emotions to us!
The worst part of watching your videos is how incredibly hungry I get after. The problem then, is that I want something as incredible as you are showing…which doesn’t exist where I am. It’s like you are teasing me in the best way. My mouth is watering, my belly grumbling and the best I can do is a bag of maruchan. ❤
Kodawari truly is on another level. It wasn't even on my radar when we last went to Paris. Went on a reco from a friend and 🤯. Loved the ramen more than any I tried through all of Japan, including some Michelin stars, and was the only place I went more than once on that trip. EPIC! Great video, always, Alex! 😃🍜
Congratulations, your way to guide us through the content is unique, I really like the fact that you go deep in a smooth way. This new season is already very nice!
So glad the Ramen series is back! it was one of my favourite series from you. love your work. You make me want to cook every time i watch one of your videos!
Dear Alex, I have been watching and enjoying you for over seven years. As an electrical engineer, manufacture and test, myself I see the tools you use to make the tools you use. There is a pleasure most sublime in knowing where you are going next with a train of thought, ESPECIALLY on the Blue Fridge of Knowledge! The arcs of each episode are masterfully done. The arcs of each series pointedly leave a moderne impression upon the viewer. And confirming the suspician of millions of non professionally trained cooks (aka home chefs) that Mayonaisse is indeed The First Mother Sauce, making international news even here in "Murica" confirmed your place among the truely great chefs of humanity. Such a fait accompli bestows upon you your rightful place in the gastrosphere! SALUD !
Interesting shout out to indonesia, actually i’ve tried a “sambel ijo” ramen here in indonesia, mind u that sambel ijo is a very local thing, and to turn it into a ramen tare just make sense, props to u mr jean to appreciate the locality and cultural influence on a bowl of such freeform dish called ramen 🫡
Kodawary is hands down my favorite ramen place of all time, a few years back a friend introduced me to the place and it instantly became my go-to spot. I'm so happy you made a video about it!!
French and Japanese cultures mesh very well together and this is an exhibition of that, two cultures that pull out the most meaning from whatever materials they have, while blending art and science tremendously well. Great video, it adds another layer to the answer to why a good amount of Japanese are Francophiles, and hopefully it goes the other way around as well
Alex, I am so happy to see you back with such enthusiasm. The love and curiosity is contagious. Thank you very much. Also, please don't feel as if you need to have every episode perfectly polished. Your personality shines and that, not the editing, is what makes your videos stand out from the rest.
I need to share this to all of my ramen loving friends. As soon as you revealed the interior of Kodawari Ramen I knew that we were in for a treat. I'm going to have to re-watch this several more times myself. Thank you Alex.
Alex you picked the perfect ramen chef to interview! His dedication to making authentic Japanese ramen is out of this world impressive. I’m ravenous for the next episode in this series!
A chaque fois que je vais au Kodawari je suis impressionné par la qualité des nouilles et du bouillon, mais le clou du spectacle c'est vraiment leur onsen tamago, pas si compliqué mais mariné à la perfection.
Every video you make just makes me smile. Keep doing what you do and we will keep watching it just to relax and enjoy the passion for food and everything around it. That Ramen really looked amazing, would travel to france just to taste it.
It really is true when he said by insisting to use French products, he’s actually staying true to the Japanese tradition. I’ve seen plenty of chefs from Japan who’ve immigrated to different parts of the world, and one thing I’ve seen them be consistent about is that they always use local. Sure, there are certain things they import from Japan, but they never fail to include something local too.
Wow! Loved the whole aesthetic of Kodawari! The ramen and how everything was created - chashu and sardine and sardine broth. The ramen itself made my mouth water! Beautiful! Wish I was there having a bowl or two myself! Alex, hope you get your umami broth! 🍜 Can't wait for your next video!
Absolutely correct that Jean-Baptise is using local ingredients. Ramen in Japan is considered a Chinese food, it comes from the Chinese 'Lamien' which literally means pulled noodles (the gluten must be folded in a specific way to achieve that). But in Japan people adapted it to local techniques and ingredients, so it became a different dish. Now it's also brought to France using French produce and techniques. That's food.
Alex, I’ve gotta say I really like how you improved your videos with the editing, I watch you since 2018 now and I always enjoyed watching your videos but DAMN you make me feel like I am watching a Documentary, the camera quality is in point, the color balance on point, the editing and b rolls are on point. You nailed it! Take Care and keep on going!
I used to go to Tsukiji for lunch when I was working nearby. It was a great surprise that Tsukiji was restored in Paris. Thank you for preserving our legacy.
Just wanted to say that I encountered Alex while shopping in the Paris' chinatown district 2 days ago 😁 I absolutely wanted to let him know how big of a fan I am and that his channel is one of my favorite ! He's exactly like in his videos, but much taller in real life ! 😅 He was a sweet gentleman, took time to chat with me a few minutes and was very kind and accessible ! Can't help but love the guy ! Keep up the good work Alex ! Cheers from a fellow french man 😉
Hey Alex, honestly I didn't expect to see a person like Jean-Baptiste when you said Ramen chef. JB has something special, you know. It's obvious from the recording that he is in control, knows his subject, and is clearly leaving a lot of room for your self-discovery. I hope you succeed in making him proud! Very much looking forward to your next videos ✌
I have been there like 5 years ago, during a 8h layover. Best choice of my life (for that time) to go and have ramen at this place. The food is fantastic and the atmosphere is amazing!
Alex, j'ai les larmes aux yeux après cette vidéo. Je suis allé à Kodawari il y a quelques mois et te voir y aller c'est ouf! Et de plus, t'auras ton Ramen sur le menu, j'y crois! Si ça arrive, j'irai en manger!
I've lived in Italy, and I know what Italian food is supposed to taste like... It looks easy, but it isn't... Cacio et Pepe, Carbonara (I can do your version of Luciano Monosilio's recipe, and it's great), but... Even in simple dishes like that, there are intricacies and difficulties and the little 'astuces' you need to know about to make it all work... Ramen, and as simple as it looks is another order of magnitude more complex and difficult... It's amazing to see what you've already achieved in your first Ramen series, and now you're going beyond even that! It's pretty fucking daunting to try and reproduce something like that, and I'm a pretty decent cook... Very much looking forward to seeing how this series will proceed.
I want to go to France to have ramen just because of this guy's passion and I've never been to Japan. Maybe next time I go to London, I'll dedicate a day trip to France just to experience this. I love ramen and totally not obsessed with tradition. Good food is good food.
I'm so pumped on this! You started ramen s2 with perfect timing for me. Also, i like you progress bar on the ads. I will be more likely to watch them if i know how long your gonna ramble on😉
I'm also trying to learn how to do a ramen, but with what i have available to me here in my local market. I was super hyped when i saw that Alex was going to take an even deeper dive into ramen, so im excited to maybe steal some ideas :). I really do enjoy your videos Alex, you do a great job with your content and its appreciated.
Crazy experience, didn't knew this restaurant. Need to move from Bordeaux to Paris for testing this out, it's amazing to see all of this passion in our country! I'm not into fish, but just for traveling in this place and for mouth tastes, pretty sure it would be totally worth it! Incredible discovery and video Alex, thank's to you both.
"cooking is just science and the chef is there to bring poetry into it" I couldn't have said it better myself
Wall quote in the making
I may or may not have screenshot this comment 😅
@@kohakuaiko Haha same
Yeah, I couldn't help but think that they way they were speaking about balance sounded like they were talking about story instead.
Gaii
Jean’s passion for ramen and Japan is overflowing. This guy is to ramen what Rick Bayless is to Mexican food. A clear love, understanding, and respect for a foreign culture from an outside’s perspective.
Perfect comparison with Rick… so true.
You didnt follow proto buddy, you're done.
Without Rick’s pretense!
@@accordionbabethat’s your perspective…
YASSSSS, glad Rick is getting attention - love his translation of mexican - close to the real thing as possible with maybe a tweak here or there for the american kitchen
It's never boring to listen to anybody speaking about their passion.
true, any profession.
That's not what my ex said
@@PyromancerRift that's why she's fortunately your ex
this guy especially he has an amazing quote for every situation. "the 6th element is the balance" that was crazy
Its contagious even, makes you want to also pursue yours.
The name "Kodawari" says it all, it's a noun stem (that can be used alone) of the verb "kodawaru" (拘る), which in Japanese means to obsess/fuss over something to a crazy degree. :)
So basically the name is something like "Obsession"? Nice restaurant name indeed! And I'm sure it has lots more connotations in Japanese
precisely, it is the kind of obsession that makes someone constantly look at, touch on, and think over one thing, with care to the finest details.
Thank you for explaining!
I found it strange that a French restaurant serving ramen would be named after the Indian River "Godavari" (it's in Andra Pradesh) 😂😂, so your explanation was helpful!
In the context of a restaurant, it can mean "speciality".
Thank you!
incredibly generous of the chef to offer a shot at putting your bowl on the menu, that’s such an insane opportunity.
Easy bet though w a big caveat..”IF it’s good…”…
@@johncspine2787 some cooks work years hoping for a chance to get their chef to add one of their dishes to the menu, some chefs will never give up that creative control. it’s his restaurant, his menu, his standards. to offer it to someone outside your kitchen is beyond charitable. that caveat is a given.
@@wrenwry I’m partially joking, because the odds of him making a ramen good enough for such an establishment is pretty slim..
@@johncspine2787 but with the support of the chef on the research and study work and the deal of good marketing from Alex, i am seeing that happening. Imagine 2 million of audience (the part that goes to Paris) who has the chance to taste what they have seen Building in a story. Not at all a bad marketing move. I personally love that kind of attitude IF related to good food (i.e. not related to destroying our Planet).
@@dittagecoeco2738 that guy is considered to have the best or top 2 ramen in france. Dont worry he has the buisness going without
I have to say I started watching with some prejudice about a French guy making 'real' ramen. And I ended the video smiling at how awesome the guy, his restaurant and your chemistry with him was. I loved that he offered to serve your ramen if it comes out good. What a lesson in humbleness and respect. Thank you.
15usd bowl of ramen. was expecting 30$ bowl with the level of the restorant decoration, the number of employees, the amount of equipement, and the fact they do everything in house. this guy must have everything on the line in this and at least a 30 year loan with a bank or something crazy. props for following his passion!
Yeah really reaaonable for that level of cuisine!
Alternatively, he was a military pilot, so an Officer, and depending on how long he was in for he might have a pension. Even if not, Officer's get paid well. So he could be debt free, and it's his passion for his ramen that's why he doesn't feel the need to gouge his customers.
There is a long line of people in front of the restaurant all days for long hours. No reservation, quick rotation, street food style.
The trick of a good Ramen joint is turnover. Ramen is fast food in Japan that’s why it is so cheap. If they can do 300 people per day they can make money.
It's Europe... Food isn't as expensive as in the States... You can get a pizza margherita in Naples for 6 bucks ... 20 in the US for inferior ones.
It is so amazing to see the level of love and commitment to what Jean-Baptiste is doing, but also you Alex! It is inspiring!
Alex I started making ramen at home exactly when you dropped the first serie 5 years ago, still doing it and still so much to learn. Finally I've been recently to Japan and it inspired me so much. Also I wanted to thank you as that serie along with the beginning of your channel made me a home cooking nerd as you. A lot of times as said in the video it lacks balance, but when it happens it's so satisfying. That's part of the addiction, pleasure after failure
I'm not being dramatic when I say, you can see the passion in this man's eyes. Absolutely incredible, I got so inspired just listening to his perspective on food.
To make your own wheat...that's dedication on a whole other level. Props.
It's not the first time I hear in a video that the spirit of ramen is really about using the local products, so it just makes so much sense that Jean Baptiste uses French products to make his ramen. What would be the point of making a fully Japanese bowl of Ramen in Paris ? I really like his mindset. His work on the noodles especially is mental.
I'm sure that if you try ramen in different parts of Japan at different times of the year, there are huge differences based on the ingredients available.
@@TheBigburcie Absolutely
@@TheBigburcie Not so much? Seasonal specialties definitely exist... but these are not the common every day ramen, because the fundamental ingredients in most of the different types of ramen can be had throughout the year round. What you actually see much more often are highly regional variations in ramen. So with the shoyu ramen we see in this video, you would have a prevailing style that is specific to Tokyo and one that is unique to Osaka and one that is unique to Kyoto and all the other cities. Even smaller towns sometimes have their variations, which is important because the desire to explore local specialties actually drives a lot of domestic tourism in Japan.
Every day ramen varies according to region, then, rather than according to seasons.
So this style in the video, this is his style, made with what he has in his area and to suit the prevailing French taste of the city he is in. One might even argue that this is the closest thing to 'Paris style ramen' out there, which is what makes it so uniquely Japanese despite being made by a Frenchman in France for the French.
@@AuntieHauntieGames Thank you for the detailed explanation.
So when I make ramen out of the stuff I find lurking in the back of my fridge, I'm a true ramen master in spirit? Awesome!
alex i just wanted to say how much of an influence you have been to me over the past three years. i discovered your channel around the time you had your croissant series or one of your knife sharpening videos, i cant remember which. a year later i took the leap into the restaurant industry, knowing i was no longer chasing a job for money, but for something that had grown as a passion. sadly all of the chefs where i live are all burnt out and dont have a passion for cooking anymore, but you and your passion invigorates me to want to learn as much as possible and become a better chef. thank you so much for your love and passion, you have truly changed my life in a positive way i never imagined
I cook a lot but this genuinely opened my eyes to trying to experiment with my own recipes much more than I have done before. Some of the things he said really hit home. Great video as per usual!
I am in absolute Awe about people like Jean-Baptiste. The commitment alone he puts into this is just giving me goosebumps. What a legend...
the best line from the video is when jean-baptiste says that the "balance" comes FROm the story...one writes down what one wants to achieve in a bowl and from there one can determine what balance is. Balance is not really a fundamental, foundational idea. the story is the foundation. Balance is contextual to the story. Pure genius.
Now, this is just perfect, not only did he master Japanese Ramen, he experimented with it, create his own, and mastered all of it. truly a mad scientist of culinary, such passion.
Jean-Baptise is a special guy. Airforce pilot turned restauranteur who goes to the trouble to recreate his restaurant to the exact standards of a famous Tokyo fish market so that you get the full experience while eating his delicious ramen in Paris. That's extreme.
Holy crap. When I saw he had re-created the fish market from his memory in Japan. I actually got excited. I don't get excited. You know if he spent that much time and energy and thought in re-creating the fish market experience that the food has to be amazing.
To meet all of these chefs who welcome you so warmly. And then for him to say that he would serve your ramen. What an honor.
Alex, I must say I'm impressed by this episode. At first I thought you made an episode on this ramen shop because it was nearby, in France, and was "good enough" for its proximity. I did not expect this level of perfectionism and subtlety in mastering ramen in a ramen shop run by a non-Japanese chef. Chef Jean Baptiste really lives up to the spirit of artisan chefs of both France and Japan.
The part that raised my eyebrows was when he explained that he had wheat custom-grown for his shop. That is truly next-level pursuit of perfection.
"Cooking is just science, and the chef is there to bring poetry to it"
Loved it
JB's passion is contagious - I am excited to see what you create going forward.
I hope the best for this guy, he honestly deserves a statue for his commitment and his passion
This man has a very Japanese soul, if you look at his commitment to his craft. He really went for it at every level and it's fantastic.
This might be the perfect example of why I love UA-cam and this channel. Two French chefs making and talking about Japanese food while speaking English. All while showing how much they respect and love the different cultures. GREAT VIDEO. But now the pressure is on Alex!
what an EXTREMELY cool dude! As a perfectionist in the kitchen who struggles with people who just want to get the cooking part over with, it's so encouraging to see someone who took their passion and commercialized it
5 years!?! No way, have I been watching you that Long 😮 I don't even remember the 1st video thought brought me to your channel, must've been when you came to NYC
Wonderful, Jean-Baptiste is full of passion, it's great to listen to him and see him working. I also like the contrast between fish-market dining area and very clean, well-organised (and multi-level, whoa!) kitchen.
Jeans embodies everything about a true chef. Wow. Seriously impressed.
When he starts out with someone that captures the essence of ramen culture so passionately I can already tell the rest of this series is going to be insane
Alex its so awesome to see how you have grown your channel, brand, and yourself over the years. I have been with you since the beginning of the channel and the videos have only gotten better!!
I had the privilege of dining at Kodawari last year. You wait for HOURS and it’s a brief, efficient, life-changing experience. Instantly one of the very best meals in Paris. The atmosphere is incredible and the ramen stood up against anything I’d ever had in Japan, NYC or elsewhere. Accounting for the price, it is an ultimate bargain. Kodawari is perhaps the most accessible of the finest food in Paris.
Been going to this place since 2016. Went there again a couple of days back and the price didn’t change at all. €13.50 for a bowl is insane considering what they’re doing
Funnily enough it only took me 5 mins to queue this time
I cannot believe that level of detail in his dining area! If I had jumped halfway into the video, I would 100% assumed you had traveled to Japan. It really makes me nostalgic for my time I spent there.
It brings a tear to my eye to see the the passion mr Baptist has for his product and the experience and humble Alex your truly blessed to be able to learn from from him
Alex this is the most powerful video to date for me. I am planning a public garden and this video has really inspired me to continue and to elevate my work using "umami" as design element. That elevated creation. A garden of absolute delights in every way possible. Merci beaucoup. Looking forward to more of your great videos.
the world needs as many people like this as possible.
You are such an artist. It's so nice to see you take inspiration from other artists. Keep doing what you are doing. I really appreciate your combination of science + art.
it's beautiful. this restaurant this space he's created. Recipes are created and perfected down to the custom ingredients. this man is a true chef one who loves food. it makes me emotional to see such love for food it's beautiful truly.
Everytime I go to Paris, I wait 45 minutes to enter Kodawari, it's an amazing experience, not only the food but the atmosphere is also what makes the ramen so good.
"Cooking is just science, and the chef is just there to bring poetry into it". Wow! That hit hard! Anyone who cooks feels that.
what a perfect accent, obviously french yet perfectly understandable 10/10
I was thinking the exact same thing.
One of your best episodes so far, I have been following you for years, and this one couldn't inspire me more... Amazing!
Jean Baptiste casually mentioning "Indonesia" out of nowhere: Wkwkwkwk Army going to make this 1 million view instantly. Love that collages of Alpha Jet and Mirage 2000, reminds me of Les Chevaliers du Ciel.
But yes, what he says about ramen being local is true. From Hokkaido to Hakata, there is no one single ramen that is similar from each region. In Indonesia, there is even a ramen that substitute pork lard with foie gras to deliver the unique creaminess of the aroma oil. In Japan, they try to upend the tare with the help of jamon iberico's saltiness.
Looooving this duo!
Never been so excited about a dish I barely know! And simply an amazing exchange at the table with the chef. It's always great content here, but you could definitely see the passion and love for the details brought by Jean-Baptiste, making this episode simply magical.
Thanks Jean-Baptiste and Alex for bringing such emotions to us!
It's like every sentence coming from this chef is mind blowing, lol. This is one of the most amazing display of culinary passion.
The worst part of watching your videos is how incredibly hungry I get after. The problem then, is that I want something as incredible as you are showing…which doesn’t exist where I am. It’s like you are teasing me in the best way. My mouth is watering, my belly grumbling and the best I can do is a bag of maruchan. ❤
Kodawari truly is on another level. It wasn't even on my radar when we last went to Paris. Went on a reco from a friend and 🤯. Loved the ramen more than any I tried through all of Japan, including some Michelin stars, and was the only place I went more than once on that trip. EPIC!
Great video, always, Alex! 😃🍜
The chef gave you the perfect motivation to get you started. It would be a great honor to have a dish you made on his menu.
Congratulations, your way to guide us through the content is unique, I really like the fact that you go deep in a smooth way. This new season is already very nice!
So glad the Ramen series is back! it was one of my favourite series from you. love your work. You make me want to cook every time i watch one of your videos!
Dear Alex,
I have been watching and enjoying you for over seven years. As an electrical engineer, manufacture and test, myself I see the tools you use to make the tools you use.
There is a pleasure most sublime in knowing where you are going next with a train of thought, ESPECIALLY on the Blue Fridge of Knowledge! The arcs of each episode are masterfully done. The arcs of each series pointedly leave a moderne impression upon the viewer.
And confirming the suspician of millions of non professionally trained cooks (aka home chefs) that Mayonaisse is indeed The First Mother Sauce, making international news even here in "Murica" confirmed your place among the truely great chefs of humanity. Such a fait accompli bestows upon you your rightful place in the gastrosphere!
SALUD !
Interesting shout out to indonesia, actually i’ve tried a “sambel ijo” ramen here in indonesia, mind u that sambel ijo is a very local thing, and to turn it into a ramen tare just make sense, props to u mr jean to appreciate the locality and cultural influence on a bowl of such freeform dish called ramen 🫡
That squishing the raw noodles is really a thing of genius. Makes the texture better and better looking.
I need to go to that restaurant!! The hype for the series is off the charts, can't wait to see the rest! Thank you man ❤
I just can't wait to see the whole Ramen series! So exciting!
Merci Alex! & Merci Jean-Baptiste!
Kodawary is hands down my favorite ramen place of all time, a few years back a friend introduced me to the place and it instantly became my go-to spot. I'm so happy you made a video about it!!
This is next level of passion.
One of the most inspiring videos you did about Ramen this time! Keeeeep it up man!
French and Japanese cultures mesh very well together and this is an exhibition of that, two cultures that pull out the most meaning from whatever materials they have, while blending art and science tremendously well.
Great video, it adds another layer to the answer to why a good amount of Japanese are Francophiles, and hopefully it goes the other way around as well
Great episode! Great chemistry between Alex and Jean which made the conversation super interesting
I feel envious every time i see someone so dedicated to something he loves
Alex, I am so happy to see you back with such enthusiasm. The love and curiosity is contagious. Thank you very much. Also, please don't feel as if you need to have every episode perfectly polished. Your personality shines and that, not the editing, is what makes your videos stand out from the rest.
Everytime i watch your videos i get so motivated on everything i do. Thank you man, i love you
I need to share this to all of my ramen loving friends.
As soon as you revealed the interior of Kodawari Ramen I knew that we were in for a treat.
I'm going to have to re-watch this several more times myself. Thank you Alex.
I already went a few times to Kodawari, but didn't even imagine that so much work was hidden behind those delicious ramen ! ❤❤❤❤❤❤❤❤❤❤
Alex you picked the perfect ramen chef to interview! His dedication to making authentic Japanese ramen is out of this world impressive. I’m ravenous for the next episode in this series!
I also love perspective that using local ingredients is truer to the _spirit_ of ramen, than importing/transplanting something foreign.
A chaque fois que je vais au Kodawari je suis impressionné par la qualité des nouilles et du bouillon, mais le clou du spectacle c'est vraiment leur onsen tamago, pas si compliqué mais mariné à la perfection.
Every video you make just makes me smile. Keep doing what you do and we will keep watching it just to relax and enjoy the passion for food and everything around it.
That Ramen really looked amazing, would travel to france just to taste it.
I am building a test kitchen because of videos like these. I love to make everything from scratch. Grow my own potato leek soup every year.
The absolute lack of someone yelling 'cultural appropriation' is refreshing. Great community.
This video is exactly why I enjoy your cooking channel more than any of the others on UA-cam. Fantastique 😊
It really is true when he said by insisting to use French products, he’s actually staying true to the Japanese tradition. I’ve seen plenty of chefs from Japan who’ve immigrated to different parts of the world, and one thing I’ve seen them be consistent about is that they always use local. Sure, there are certain things they import from Japan, but they never fail to include something local too.
Wow! Loved the whole aesthetic of Kodawari! The ramen and how everything was created - chashu and sardine and sardine broth. The ramen itself made my mouth water! Beautiful! Wish I was there having a bowl or two myself!
Alex, hope you get your umami broth! 🍜 Can't wait for your next video!
Absolutely correct that Jean-Baptise is using local ingredients. Ramen in Japan is considered a Chinese food, it comes from the Chinese 'Lamien' which literally means pulled noodles (the gluten must be folded in a specific way to achieve that). But in Japan people adapted it to local techniques and ingredients, so it became a different dish. Now it's also brought to France using French produce and techniques. That's food.
Alex, I’ve gotta say I really like how you improved your videos with the editing, I watch you since 2018 now and I always enjoyed watching your videos but DAMN you make me feel like I am watching a Documentary, the camera quality is in point, the color balance on point, the editing and b rolls are on point. You nailed it!
Take Care and keep on going!
Probably the best episode you have ever done! Well done!!
You had me at "we make the wheat!". That's dedication to one's craft ✓
always get hungry watching you're videos, keep up the great work
I used to go to Tsukiji for lunch when I was working nearby.
It was a great surprise that Tsukiji was restored in Paris.
Thank you for preserving our legacy.
so happy to see you postIng again ~ looking forward to this series!
Just wanted to say that I encountered Alex while shopping in the Paris' chinatown district 2 days ago 😁
I absolutely wanted to let him know how big of a fan I am and that his channel is one of my favorite !
He's exactly like in his videos, but much taller in real life ! 😅
He was a sweet gentleman, took time to chat with me a few minutes and was very kind and accessible ! Can't help but love the guy !
Keep up the good work Alex ! Cheers from a fellow french man 😉
This was fantastic Alex, a pure pleasure to watch! Thankyou
Love this series! Your videos are the most entertaining food videos on UA-cam❤ The vibe is unmatched🤟
thank you alex. I love ramen completely. some might say eating ramen almost every day is crazy, but to me it's joy
Hey Alex, honestly I didn't expect to see a person like Jean-Baptiste when you said Ramen chef.
JB has something special, you know. It's obvious from the recording that he is in control, knows his subject, and is clearly leaving a lot of room for your self-discovery. I hope you succeed in making him proud!
Very much looking forward to your next videos ✌
I have been there like 5 years ago, during a 8h layover. Best choice of my life (for that time) to go and have ramen at this place. The food is fantastic and the atmosphere is amazing!
You guys have great chemistry, really entertaining
Nice to see someone show passion for another culture and respectfully use a staple dish with added nice twist of their own.
Alex, j'ai les larmes aux yeux après cette vidéo. Je suis allé à Kodawari il y a quelques mois et te voir y aller c'est ouf! Et de plus, t'auras ton Ramen sur le menu, j'y crois! Si ça arrive, j'irai en manger!
One of the best episodes. Thanks Alex for your spirit for food
His passion is infectious and delicious. Great series so far!
I've lived in Italy, and I know what Italian food is supposed to taste like...
It looks easy, but it isn't... Cacio et Pepe, Carbonara (I can do your version of Luciano Monosilio's recipe, and it's great), but...
Even in simple dishes like that, there are intricacies and difficulties and the little 'astuces' you need to know about to make it all work...
Ramen, and as simple as it looks is another order of magnitude more complex and difficult...
It's amazing to see what you've already achieved in your first Ramen series, and now you're going beyond even that!
It's pretty fucking daunting to try and reproduce something like that, and I'm a pretty decent cook...
Very much looking forward to seeing how this series will proceed.
BBQ Series Next!
Please no
No finesse. No.
@@CatMeow-fn9ko are you serious? Your ignorance is palpable.
@@CatMeow-fn9ko Just as much finesse in proper BBQ as there is in any other cooking style.
@@Luke-ig6sq another cooking style that just crass.
I want to go to France to have ramen just because of this guy's passion and I've never been to Japan. Maybe next time I go to London, I'll dedicate a day trip to France just to experience this. I love ramen and totally not obsessed with tradition. Good food is good food.
I'm so pumped on this! You started ramen s2 with perfect timing for me. Also, i like you progress bar on the ads. I will be more likely to watch them if i know how long your gonna ramble on😉
The idea of the different texture of the hand-kneeded noodles is really interesting. Never would have thought of that at all!
I'm also trying to learn how to do a ramen, but with what i have available to me here in my local market. I was super hyped when i saw that Alex was going to take an even deeper dive into ramen, so im excited to maybe steal some ideas :).
I really do enjoy your videos Alex, you do a great job with your content and its appreciated.
Crazy experience, didn't knew this restaurant. Need to move from Bordeaux to Paris for testing this out, it's amazing to see all of this passion in our country!
I'm not into fish, but just for traveling in this place and for mouth tastes, pretty sure it would be totally worth it!
Incredible discovery and video Alex, thank's to you both.