Dinner at the Yokohama Ramen Museum

The ramen museum is a comprehensive look at the history and technique of ramen in Japan, as well as a nice gift shop where you can purchase all kinds of ramen ingredients and culinary accouterments. If you would like to know more check out their english website: http://www.raumen.co.jp/english/ 

The piece-du-resistance however, is the recreated 1950s Japanese town square featuring no less than eight different ramen shops.IMG_5185

We wanted to try as many different soups as possible, so we opted for the “half-size” bowls so we wouldn’t get too full. Naturally there was no way we could make it to every shop (especially since they say you aren’t allowed to share bowls), but we managed to make it to three different places for a total of six bowls.

First on the list is Japan’s most famous miso ramen, Sumire:IMG_5188Naturally, we  got the famous Hokkaido-style miso ramen. It’s famous for it’s incredibly thick and rich broth as well as fat, chewy noodles. It also has a dollop of ground pork to make for an excellent bowl.

Just to mix things up, we also got some soy-sauce ramen. Its dark, rich with soy sauce broth was also very good.IMG_5187

Here is an informative video about Sumire’s ramen: https://www.youtube.com/watch?v=c5s9GY7puNQ

Next is Nidai-me Genkotsu-ya, known for their signature pork and chicken bone, tough, fatty cuts of tuna and konbu (kelp) soup which results in a golden colored broth. We got one with a salt broth base, and one with a pork broth base.IMG_5190This is the salt one. The broth was light, but still had amazing depth of flavor. All the little bits floating in the broth made it fun to drink straight as well.

IMG_5191 The pork one was also nice. A bit heavier than the salt, and it came with extra pieces of chashu (pork slices). The egg was hard-boiled instead of soft-boiled, which is unusual, but has its own appeal.

Here’s an info video for Genkotsu-ya: https://www.youtube.com/watch?v=jQuaZ6rqwMk

The final stop was Komurasaki, known for being one of the first major ramen places to open in Japan, in Kumamoto. Komurasaki is famous for their tonkotsu (pork bone) ramen, so we each got one kind.IMG_5193This first one includes a house-made specialty chili oil for an extra punch. Also note the yellow corn, always a nice addition.

IMG_5194Here is the standard tonkotsu, which is the signature dish of the shop. Like the spicy one above you may notice the crumbled, fried garlic bits strewn across the top. They were an amazing addition to the dish and every ramen bowl should at least include the option of throwing some on. In fact, all food should include fried garlic by default.

Here’s the info video for Komurasaki: https://www.youtube.com/watch?v=qNa4AcfXa0c

Overall, the Yokohama Ramen Museum is highly recommended.

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One Response to Dinner at the Yokohama Ramen Museum

  1. Robert Goldfarb says:

    You guys will have to take two seats each on your trip to the US. Your writing could be in a NYTimes restaurant review. So descriptive, the pictures urge
    you to jump into the dish. We’ll see you in CA, ask Susannah’s Mom to make a reservation at a Japanese restaurant (even if you want hamburgers) so we can at least get some sense of the dishes you have sampled.


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