Tabelog ratingOpened in 1974, this is where iekei ramen began: a pork-bone and soy sauce broth finished with chicken fat. Hundreds of shops across Japan copy it. The bowl carries smoked pork chashu, thick nori sheets that stay crisp in the soup, spinach and short, chewy noodles made to order by Sakai Seimen. You set the noodle firmness, broth strength and oil level yourself.
Most reviewers praise the punchy broth, which balances sharp soy against pork and chicken richness. Many call it the yardstick for every other iekei shop. The smoky chashu is singled out again and again, and wrapping soup-soaked nori around rice is a favourite ritual. Guests also note the well-run queue, staff who lend parasols on sunny days, and a free leek handed out as you leave.
Saltiness is the main complaint, even at default strength, particularly from Taiwanese, Singaporean and Korean visitors. Some say the rich setting tastes like seawater. The egg is fully set rather than soft-boiled. A few found the bowl ordinary for the wait. Isolated gripes include bitter spinach, no water at the table, uncovered condiments and softer noodles in the upstairs seats.
Reviewers around 2026 paid about ¥890 for a regular ramen, ¥1,200 for chashu-men and about ¥1,400 for a large chashu-men. Add-ons ran to ¥90 for extra nori, ¥150–160 for rice, ¥100 for the yasai-batake vegetable side and ¥150 for chopped onion. Expect to spend ¥1,000–1,999 at lunch or dinner. Reviewers consistently call it cheap for the quality, and portions are large.
- Getting there: 369 m from Hiranuma Bashi Station; reviewers put it about 11 minutes' walk from Yokohama Station, West Exit.
- Booking: reservations are not accepted. Walk-in only, so join the queue.
- Queue: reviewers report 1–2.5 hours, longer at weekends and on holidays. Arrive around 9:30 for the first seating at 11:00. Staff direct the line.
- Payment: cash only at a ticket machine near the front of the line, which takes ¥1,000 notes; a change machine is on hand. No credit cards, electronic money or QR payments.
- Seats: 30 in total. The ground floor has 18 counter seats; upstairs has 6 counter and 6 table seats, with no view of the kitchen. Diners are seated in fixed batches. No private rooms.
- Ordering tip: order normal or lighter strength on a first visit, and consider regular rather than medium size.
- Rules: no photos of the kitchen or staff. Non-smoking. No parking.
- Recognition: Tabelog Ramen Kanagawa "Tabelog 100" 2024 and 2025.
