Originator of the Yokohama ie-kei (home-style) ramen — a thick, creamy tonkotsu-shoyu hybrid with firm noodles, sliced pork, and spinach. This style has spawned hundreds of imitators across Japan.
Yoshimuraya in Kanagawa-ku is the founding shop of Yokohama ie-kei ramen — a distinct local style that has since spawned hundreds of imitators across Japan and earned a devoted global following. Ie-kei (literally 'home style') ramen was created at this shop in 1974 by Yoshimura Minoru, who developed a uniquely thick, creamy tonkotsu-shoyu hybrid broth that occupies a flavour space somewhere between the clean intensity of Tokyo shoyu and the rich opacity of Hakata tonkotsu. The noodles are thick, straight, and firm — custom-made to hold up against the heavy broth — served with three slices of chashu pork belly, a sheet of nori (dried seaweed) draped over the bowl edge, and fresh spinach. Diners are invited to customise three variables: broth richness (kotteri to assari), noodle firmness (kata, futsuu, or yawa), and oil content (heavy, medium, or light). This ritualised ordering system has become a defining feature of ie-kei culture across Kanagawa. Yoshimuraya does not accept reservations, and queues regularly stretch around the block during peak hours — particularly at lunch on weekends and immediately after the morning opening. The interior is functional rather than decorative: counter seating, fast turnover, and a kitchen visible through a narrow gap in the wall. Rice is offered as an add-on (a classic ie-kei pairing) and is occasionally complimentary. The shop is a genuine pilgrimage destination for ramen enthusiasts visiting Kanagawa.
Good to know
- Reservations
- Not accepted; expect queues
Location
2-11-8 Kamicho, Kanagawa-ku, Yokohama
35.4720, 139.6320 View on map
Highlights
- Birthplace of ie-kei ramen
- Rich tonkotsu-shoyu broth
- Cult following
Tips for visiting
- Arrive at opening (11:00) on weekdays to avoid the longest queues — weekend waits can exceed one hour.
- Order your broth richness, noodle firmness, and oil level when the staff approaches — decide in advance.
- Extra nori (seaweed) is available for a small surcharge and is worth adding for the broth-dipping experience.
- The shop is cash only — bring JPY; there is no card reader.
- Dipping the nori sheet into the broth before eating it is the customary ie-kei approach.
Accessibility
The shop is a compact, single-floor counter-seating establishment. Entry is at street level with no significant steps, but the interior aisles are narrow and counter stools are the only seating option. Wheelchair access inside the dining area is not practical given the layout.
Frequently asked questions
What makes Yoshimuraya's ramen different from other shops in Yokohama?
Yoshimuraya created the ie-kei ramen style in 1974 — a thick tonkotsu-shoyu broth with firm straight noodles. The original shop's broth is considered the benchmark against which all subsequent ie-kei restaurants are measured.
Does the shop accept reservations?
No — Yoshimuraya is walk-in only and does not accept reservations. Queue times vary from 20 minutes on quiet weekday mornings to over 90 minutes at weekend lunchtimes.
Is the ramen customisable?
Yes. Diners choose broth richness (light to extra rich), noodle firmness (soft, medium, firm), and fat level. Staff will ask for these preferences when seating guests, so deciding before reaching the counter is recommended.
Is this the best ie-kei ramen shop in Yokohama?
Yoshimuraya is the original and is regarded by many enthusiasts as the definitive version. However, numerous respected ie-kei shops have opened across Kanagawa, and preferences vary — some diners prefer offshoots that have refined specific elements of the style.