Tabelog ratingSuzukiya Honten is a reference point for classic iekei, the Yokohama style of pork-bone and soy ramen, and it descends from the well-known Honmoku-ya lineage. The kitchen balances pork, chicken stock, soy and chicken fat into a soup that is rounder and milder than the saltier, punchier houses. There is one ramen only. It comes with short, flat-ish noodles from Sakai Seimen, strained by hand. The shop has been named to Tabelog's regional Ramen "Tabelog 100" every year from 2018 to 2025.
Reviewers return again and again to the soup. They call it smooth and creamy, with no porky smell, and easy to finish, and many drink it to the last drop. Regulars rank it their number-one iekei. Dipping nori in the soup and wrapping it round rice is part of the ritual. The soft simmered pork-shoulder chashu is widely praised. Staff are described as brisk and courteous, lending parasols in summer and topping up water. One visitor from Vietnam called it the best bowl of their trip to Japan.
Since around August 2026 a noticeable minority report a decline. They mention thinner or saltier soup, soft noodles even when ordered firm, hard-boiled eggs, tougher chashu and bowls served lukewarm. Some find the newer staff loud, and toppings are occasionally miscounted. Fans of punchier iekei may find it mild, and the regular bowl is small.
Reviewers in 2025–2026 paid around ¥900 for a regular ramen, ¥1,000 for medium and ¥1,100 for large. Extra chashu (4 slices) cost about ¥300, extra nori (5 sheets) ¥200, a seasoned egg ¥150, rice ¥160 and beer ¥400. Typical lunch and dinner spend is under ¥1,000 for a plain bowl. A fully loaded bowl comes to about ¥1,500.
Reviewers consider it fair value for the quality, though some find the add-ons pricey for the portion. If you are hungry, order medium or add rice.
- Getting there: about 10 minutes' walk from Kamihoshikawa Station on the Sotetsu Main Line. By car, about 1 minute from the Kamihoshigawa 2-chome intersection on Route 16.
- Parking: 6 spaces.
- Booking: no reservations, walk-in only. Queues of 30–90 minutes are normal, with 50–70 people at weekend opening.
- Payment: cash only at the ticket machine (notes up to ¥10,000). Credit cards, electronic money and QR payments are not accepted. Buy your ticket only when staff wave you in.
- Ordering: you will be asked about noodle firmness, flavour strength and fat level. 'Futsū' (normal) is the safe answer.
- Seating: 12 counter seats, no private rooms.
- Children: welcome.
- Smoking: non-smoking, with an ashtray outside.
- Hours: hours have been irregular, with early sell-outs. Check the shop's X account before going.
