Tabelog ratingThe original Rishiri Ramen Miraku (利尻らーめん味楽 新横浜ラーメン博物館店) stands on Rishiri, a remote island off northern Hokkaido. It opens only about two and a half hours a day, and most visitors need a plane and a ferry to reach it. This counter in the Shin-Yokohama Ramen Museum is its only branch. The soup layers Rishiri kombu, one of Japan's most prized kelps, over pork and chicken stock. The soy tare is scorched in a wok for every order, and you can watch the flames from the counter. The main shop held a Bib Gourmand in the Michelin Guide Hokkaido special editions of 2012 and 2017. This branch made the Tabelog Ramen Kanagawa "100" in 2024 and 2025.
Reviewers almost unanimously praise the depth of the kombu umami and a natural sweetness that builds as you eat. The yaki shoyu ramen (grilled-soy ramen) is the clear favourite. Its springy, curly yellow Sapporo-style noodles also get frequent praise. Reviewers advise adding tororo kombu (shaved kelp), which thickens the soup, or ordering the toro-umi bowl that already includes it. Many call it the best bowl in the museum.
There are some complaints. Some find the chashu thin, a few find the soup salty or oily, and one diner met indifferent floor staff. An English-speaking reviewer preferred the regular bowl to the spicy version. Many regretted ordering the mini, which is about three mouthfuls.
Reviewers in 2025–2026 paid around ¥1,100–1,200 for a regular yaki shoyu and ¥680–750 for the mini. A regular toro-umi cost ¥1,450, or ¥1,000 for the mini. Tororo kombu added ¥120–150, a seasoned egg ¥150 and a glass of kombu shochu ¥450. Lunch or dinner typically runs ¥1,000–2,000, plus museum entry. The value is good: several reviewers felt this bowl alone justified the entry ticket. The regular size is a better deal than the mini.
- Getting there: Shin-Yokohama Ramen Museum, B2F. It is a 1-minute walk from Shin-Yokohama Station, Exit 10 (Blue Line subway, Sotetsu and Tokyu lines), or 5 minutes from the JR Shinkansen / Yokohama Line station. From Yokohama Station it takes about 11 minutes on the Blue Line.
- Entry: museum ticket ¥450 for adults, ¥100 for school students, free for preschool children; same-day re-entry allowed. Everyone of middle-school age and up must order one bowl.
- Booking: no museum shop takes reservations, so just walk in and queue. Weekend waits of 30–75 minutes are common. A numbered ticket lets you visit other stalls while you wait. Weekday late afternoons and evenings are often quick.
- Payment: order at the touch-screen ticket machine, which works in six languages. It accepts cards (Visa, Mastercard, JCB, Amex, Diners), IC transit cards such as Suica, iD and QR payments (PayPay, d Barai, Rakuten Pay, au PAY, Alipay, WeChat Pay).
- Seating: 25 seats: 9 at the counter plus tables. No private rooms. Children welcome, with high chairs. Wheelchair access, free Wi-Fi.
- Smoking: non-smoking. There is a smoking area on 1F of the museum's new building.
- Parking: 175 paid spaces on the museum's 2F–7F and roof. ¥250 per 30 minutes, first 30 minutes free for visitors, ¥2,600 daily cap. Cash only, height limit 2.1 m.
- Also: the soup arrives extremely hot. No outside food, drinks or pets in the museum.
