Iekei Sohonzan Yoshimura Ya (家系総本山 吉村家) Yokohama

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Ramen

• 2024
• 2020

Dinner at 家系総本山 吉村家

on 14 Dec 2024

by Abram Plaut

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... More

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 Less

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Ramen at Yoshimuraya (家系総本山 吉村家)

on 09 Feb 2020

by Abram Plaut

Recommended bowl: The OG IEKEI

Yoshimuraya is one of the most legendary ramen shops in Japan. First opened in a different location in Shin-Sugita in 1974, this is the original IEKEI ramen. OG master Minoru Yoshimura opened this shop after previously working at a major ramen chain. At some point he created a new style by mixing tonkotsu and shoyu, and adding chicken oil. This was the birth of iekei ramen. Thick straight noodles cut short, smoked chashu, nori seaweed, spinach toppings. The shop moved... More

Recommended bowl: The OG IEKEI

Yoshimuraya is one of the most legendary ramen shops in Japan. First opened in a different location in Shin-Sugita in 1974, this is the original IEKEI ramen. OG master Minoru Yoshimura opened this shop after previously working at a major ramen chain. At some point he created a new style by mixing tonkotsu and shoyu, and adding chicken oil. This was the birth of iekei ramen. Thick straight noodles cut short, smoked chashu, nori seaweed, spinach toppings. The shop moved to its current location in Yokohama in 1999. Noodles are provided by Sakai Seimen. If other ramen shops want to order these noodles they need permission from Yoshimuraya first. Yokohama iekei style is now one of the most popular styles of ramen in Japan. Less