Japan · Kanto · 10 places
Ramen in
Yokohama.
Yokohama gave Japan Iekei ramen—pork-and-chicken broth, assertive soy, thick noodles, spinach and nori. Bring an appetite and order rice for the broth-soaked seaweed.
Iekei · Tonkotsu shoyu
The essential list
10 bowls worth the journey.
01
IllustratedYoshimuraya
Order: Ramen with spinach, nori and a side of rice
Minoru Yoshimura fused pork-and-chicken bone soup with strong soy seasoning and thick noodles in 1974. That bowl created Iekei, Yokohama’s most influential ramen lineage.
Order this
Ramen with spinach, nori and a side of rice
Why it matters
Minoru Yoshimura fused pork-and-chicken bone soup with strong soy seasoning and thick noodles in 1974. That bowl created Iekei, Yokohama’s most influential ramen lineage.
Before you go: Start with normal noodle firmness, oil and seasoning; the standard balance is already powerful.02
IllustratedSugita-ya
Order: Iekei ramen with rice
Opened in 1999, Sugita-ya is celebrated as the first direct disciple shop of Yoshimuraya. It preserves the lineage through muscular broth, Sakai-style thick noodles, spinach and broad sheets of nori.
Order this
Iekei ramen with rice
Why it matters
Opened in 1999, Sugita-ya is celebrated as the first direct disciple shop of Yoshimuraya. It preserves the lineage through muscular broth, Sakai-style thick noodles, spinach and broad sheets of nori.
Before you go: Buy your ticket before joining the line and use the nori to wrap small bites of broth-soaked rice.03
IllustratedSuehiroya
Order: Ramen with chashu and rice
Suehiroya is a respected Yoshimuraya-lineage shop known for forceful fresh-bone soup and broad slices of smoked or roasted pork. It shows how Iekei can remain traditional yet highly personal.
Order this
Ramen with chashu and rice
Why it matters
Suehiroya is a respected Yoshimuraya-lineage shop known for forceful fresh-bone soup and broad slices of smoked or roasted pork. It shows how Iekei can remain traditional yet highly personal.
Before you go: The chashu is a major attraction, but the portion is generous; order thoughtfully.04
IllustratedShina Sobaya Honten
Order: Shoyu ramen
The late Minoru Sano built Shina Sobaya around exacting ingredient standards and lucid, deeply layered shoyu ramen. The Yokohama flagship preserves one of modern ramen’s most influential craft lineages.
Order this
Shoyu ramen
Why it matters
The late Minoru Sano built Shina Sobaya around exacting ingredient standards and lucid, deeply layered shoyu ramen. The Yokohama flagship preserves one of modern ramen’s most influential craft lineages.
Before you go: Choose the core shoyu bowl first and let the clear soup and fine noodles show the shop’s precise style.05
IllustratedChuka Soba Takano
Order: Special chuka soba or kombu-water tsukemen
Takano broadens the Yokohama page beyond Iekei with clear chicken-and-soy ramen and precise modern tsukemen. Fine noodles and lucid stock make detail, not weight, the main event.
Order this
Special chuka soba or kombu-water tsukemen
Why it matters
Takano broadens the Yokohama page beyond Iekei with clear chicken-and-soy ramen and precise modern tsukemen. Fine noodles and lucid stock make detail, not weight, the main event.
Before you go: Choose the signature clear bowl if your previous meal was a heavy Iekei ramen.06
IllustratedRamen Hoshijirushi
Order: Shoyu ramen
Ichiro Okizaki trained under the late ramen craftsman Minoru Sano. Hoshijirushi continues that school through clear amber soup, fine noodles and exact seasoning rather than overt richness.
Order this
Shoyu ramen
Why it matters
Ichiro Okizaki trained under the late ramen craftsman Minoru Sano. Hoshijirushi continues that school through clear amber soup, fine noodles and exact seasoning rather than overt richness.
Before you go: Taste the broth while very hot, then again as it cools; its aromatics change noticeably.07
IllustratedYukiguni
Order: The shop’s highly rated Iekei-style bowl
Yukiguni has become a modern Yokohama destination by sharpening the familiar Iekei combination of bone broth, soy, chicken oil and thick noodles into a carefully controlled bowl.
Order this
The shop’s highly rated Iekei-style bowl
Why it matters
Yukiguni has become a modern Yokohama destination by sharpening the familiar Iekei combination of bone broth, soy, chicken oil and thick noodles into a carefully controlled bowl.
Before you go: Check current queue instructions and sold-out updates before traveling to Nakada.08
IllustratedRamen Torikku
Order: The signature chicken-led ramen
Torikku offers a cleaner counterpoint to Yokohama’s pork-heavy reputation, emphasizing chicken flavor, aromatic oil and defined noodles in a compact neighborhood setting.
Order this
The signature chicken-led ramen
Why it matters
Torikku offers a cleaner counterpoint to Yokohama’s pork-heavy reputation, emphasizing chicken flavor, aromatic oil and defined noodles in a compact neighborhood setting.
Before you go: Choose the core bowl before seasonal additions; its chicken stock is the point of the visit.09
IllustratedSakurai Chuka Soba Ten
Order: Handmade-noodle chuka soba
Sakurai is known for a craft-led chuka soba in which noodle texture, clear seasoning and restrained toppings carry equal weight. It feels closer to a handmade noodle workshop than a heavy Iekei counter.
Order this
Handmade-noodle chuka soba
Why it matters
Sakurai is known for a craft-led chuka soba in which noodle texture, clear seasoning and restrained toppings carry equal weight. It feels closer to a handmade noodle workshop than a heavy Iekei counter.
Before you go: Watch for limited service and sold-out notices; independent noodle production constrains daily volume.10
IllustratedRamen Jiro Yokohama Kannai
Order: Small ramen; decide garlic and vegetable additions at the call
This celebrated Kannai branch translates the cult Jiro format into an unmistakably Yokohama queue: an immense pork-led bowl, thick noodles, cabbage, bean sprouts and a ritualized topping call.
Order this
Small ramen; decide garlic and vegetable additions at the call
Why it matters
This celebrated Kannai branch translates the cult Jiro format into an unmistakably Yokohama queue: an immense pork-led bowl, thick noodles, cabbage, bean sprouts and a ritualized topping call.
Before you go: First-time visitors should order small, watch the queue etiquette and add only the toppings they can comfortably finish.
Ramen experiences in Yokohama
Go deeper than dinner.
Some cards link to an exact Klook activity verified for this city. Others offer a city-specific Klook search or a self-guided local food trail; neither is presented as a confirmed booking.
Private food tour
Eat Yokohama like a local
A private half-day tasting route listed specifically in Yokohama.
Night food culture
Noge Alley bar-hopping tour
Explore Yokohama's compact Noge drinking alleys with a local guide.
Marketplace availability changes. These links may earn WorldRamenGuide a commission at no additional cost to the traveler.