If you're visiting Japan and want a ramen experience that locals swear by, Yoshimuraya (吉村家) in Yokohama is the one. Why? Because this isn’t just another ramen shop—it’s where "Iekei" ramen was invented. That rich, creamy, soy-flavored tonkotsu broth you see all over Japan? It started here, back in 1974. Since then, Yoshimuraya has become a legend, inspiring countless ramen shops across the country. Many even include the character “家” (meaning "house") in their names to pay tribute.
What Makes It Special?
The menu is simple: just one type of ramen, but it’s done to perfection. Think thick, chewy noodles in a savory pork-and-soy broth, topped with:
- Lean slices of smoky chashu pork
- Blanched spinach
- Sheets of nori seaweed
The soup is bold, salty, and packed with umami. Want to level up your bowl? Order a side of rice—many locals scoop broth or toppings over the rice as they eat. It’s a whole second meal.
On the counter, you’ll find garlic, chili, sesame, pickled ginger, and more. Most people go wild with fresh grated garlic after a few sips. (Pro tip: taste the broth first, then adjust.)
Expect a Line (And It’s Worth It)
Yoshimuraya is always busy. Lines stretch down the sidewalk, especially during lunch and dinner hours. Wait times can be 30–60 minutes—but they move fast, since people are seated in batches.
Once inside, order from the ticket machine. Press the button for “ラーメン” (ramen) and any extras, pay, then hand your ticket to the staff. Don’t worry if you don’t speak Japanese—many visitors report that the staff are kind and helpful.
Customizing Your Bowl
You’ll be asked how you want your ramen:
- Broth strength (light / regular / rich)
- Fat level (less / normal / extra)
- Noodle firmness (soft / normal / firm)
Don’t be afraid to try different combos. For first-timers, we recommend going “normal” across the board.
