Exploring Yokohama’s Iconic Ramen Scene

Yokohama holds a special place in the history of ramen in Japan. As one of the earliest ports to open to international trade in the 19th century, the city became a gateway for cultural exchange, including Chinese culinary influences. This led to the establishment of Yokohama Chinatown, where Chinese-style noodles first gained popularity among locals. Over time, these noodles evolved into what we now recognize as ramen, with soy sauce-based broths becoming a defining feature of Yokohama's early offerings. Yokohama is best known for its signature iekei ramen, which emerged in the 1970s. Created by Yoshimura-ya, this style combines the richness of tonkotsu (pork bone) broth with the saltiness of soy sauce, resulting in a creamy, savory soup that is both hearty and satisfying. The noodles are thick and straight, perfectly complementing the robust broth, and toppings often include spinach, nori (seaweed), and a marinated soft-boiled egg. Iekei ramen offers a customizable experience, as diners can choose their preferred level of noodle firmness, broth richness, and oil content, ensuring every bowl is tailored to their taste. For ramen enthusiasts, Yokohama is a must-visit destination. The city is home to the Shinyokohama Ramen Museum, a unique attraction where visitors can learn about ramen’s history and sample different regional styles from across Japan in a nostalgic, retro-themed setting. Beyond the museum, local shops like Yoshimura-ya continue to serve authentic iekei ramen, keeping the city’s culinary legacy alive. Yokohama’s ramen culture is a celebration of innovation and tradition, offering a flavorful journey into one of Japan’s most dynamic food scenes.