ラーメン / Ramen / Iekei Sōhonzan Ramen Yoshimuraya — Yokohama, Kanagawa

The original Yokohama iekei ramen. Rich tonkotsu soup is made by boiling one ton of pork bones and 500 chicken carcasses every day. The broth is combined with a shoyu tare and finished with chicken oil. Medium-thick straight noodles are cut short and supplied by Sakai Seimen. Topped with slices of smoked pork chashu, three pieces of nori seaweed and spinach. Various condiments on the side.

Original master Minoru Yoshimura-san was born in Yamagata and grew up in Yokohama. He first worked as a truck driver, giving him the opportunity to experience tonkotsu ramen in Kyushu and chicken shoyu ramen in the Kanto region. He thought it would be great to combine the two styles, so he got a job working at a ramen shop for six months to learn the business. He opened his first shop (Yoshimuraya) near Shin-Sugita station in 1974, later moving to Yokohama in 1999. The original store location in Sugita became ‘Sugitaya’ (the first apprentice-run shop), from there the genre only grew as more apprentices opened their own shops. Yokohama iekei is now one of the most popular styles of ramen found across Japan. Yoshimuraya has since moved again to a newer location, now open 11am-8pm. 30 seats. Since March 23rd, 2023. @insuta_ya