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.
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:Naturally, 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.
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.This 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.
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.This first one includes a house-made specialty chili oil for an extra punch. Also note the yellow corn, always a nice addition.
Here 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.