French FoodFrench FoodKmc ramen Bayonne
Petit Bayonne
Chef Kevin Chau makes proper ramen with handcut noodles, six-hour broths, and Southwest French ingredients like duck and local pork. Try the cold Hiyashi with salmon tataki in summer.
Handmade fresh noodles
Six-hour simmered broths
Local Southwest ingredients
Japanese-Basque fusion
Tips
🍜"daily fresh made noodles + 10 hours cooking broth = the best ramen"
🏆best ramens in Basque Country (KindaBreak)
🍡save room for the mochis
Kmc ramen Bayonne
Petit BayonneOpens Friday at 12:00 PM
French FoodFrench FoodChef Kevin Chau makes proper ramen with handcut noodles, six-hour broths, and Southwest French ingredients like duck and local pork. Try the cold Hiyashi with salmon tataki in summer.
Handmade fresh noodles
Six-hour simmered broths
Local Southwest ingredients
Japanese-Basque fusion
Tips
🍜"daily fresh made noodles + 10 hours cooking broth = the best ramen"
🏆best ramens in Basque Country (KindaBreak)
🍡save room for the mochis