Susuru in Izakaya mode

Fabien Berthet, owner of the ramen restaurant Susuru ramen restaurantramen restaurant, goes into izakaya mode for the summer period and takes advantage of the opportunity to change his menu. More starters are available to share, and several kebabs are accompanied by a homemade yakitori sauce (made with honey from Crozet flowers), in a variety of flavors, from spicy to citrus. As for dishes, the kitchen keeps its three “best-sellers” and, at the same time, revisits mazemens (ramen without broth) by offering hiyashi chuka (cold ramen). Fabien is also launching “Katsu by Susuru” at Les Halles de la Jonction: a range of sando sandwiches filled with Jussy pork, chicken or GRTA tofu.