横浜 · japanramenguide.com
Birthplace of iekei ramen
Yokohama invented iekei ramen in 1974 — a hybrid style blending tonkotsu pork bone broth with shoyu tare and thick, flat noodles. Created at Yoshimuraya, iekei has spawned hundreds of derivative shops and is one of the most recognisable styles in the country. The hallmark is a rich, coating broth served with a sheet of nori, spinach, and chashu. You can typically adjust broth richness, saltiness, and noodle firmness at the counter — a uniquely iekei ritual.
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Iekei (家系) ramen is a style invented in Yokohama in 1974 that blends pork bone (tonkotsu) broth with soy sauce (shoyu) tare. Served with thick, flat noodles, spinach, chashu, and nori, it's a rich and satisfying bowl. You can customise the richness (kosa), saltiness (aji), and noodle firmness (katasa).
Yoshimuraya in Nishi-Ku is the original iekei shop — a pilgrimage destination for ramen fans. The Kannai and Yokohama Station areas have excellent options. Shin-Yokohama Ramen Museum is also worth visiting for its recreated retro ramen alley.
The Shin-Yokohama Ramen Museum is a unique food attraction — a recreated 1958 Tokyo streetscape in the basement of a building, housing eight famous ramen shops from around Japan. It's tourist-friendly, has English support, and is a great way to try multiple regional styles in one visit.
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