How to Order Iekei Ramen in Yokohama
Iekei is the ramen I keep coming back to. Rich, salty, filling in a way that other ramen isn't — and it was born right here in Yokohama. I've been eating it since I was a kid, and I still remember being confused by my own local ramen shop the first few times: a ticket machine, a couple of quick questions from the staff, and a bowl you can customise in ways nobody explains. Here's how I order it, and what I'd tell you to do on your first visit.
I already wrote about the best ramen in Yokohama, including where to find iekei done well. This one's about how to actually order it.
What iekei is
Iekei is a Yokohama invention: a thick tonkotsu (pork bone) broth combined with soy sauce, served with thick, straight noodles and topped with spinach, nori, and chashu pork. It's rich and deeply savoury — heavier than most ramen styles — and it's been a Yokohama staple since the 1970s.
The three things you can customise
Most iekei shops ask you three questions before your bowl comes out. You can answer with a single word for each.
| What | Lighter | Regular | Stronger |
|---|---|---|---|
| Noodle firmness | yawarakame (soft) | futsū (regular) | katame (firm) |
| Flavour strength | usume (lighter) | futsū (regular) | koime (stronger) |
| Amount of oil | sukuname (less) | futsū (regular) | oome (more) |
Say nothing, and you'll get regular across the board.
How to order without speaking Japanese
- Buy your ticket first. Most iekei shops, including Yoshimuraya, use a ticket machine near the entrance — cash only, so bring yen. Pick the ramen, add rice if you want it, and take the ticket to your seat.
- Hand it to the staff. They'll take it from there.
- Answer the three questions with one word each. If someone asks about your noodles, just say "katame" or "futsū" — you don't need a full sentence.
That's really all there is to it. Nobody expects you to speak Japanese beyond those three words.
What I actually order
My go-to is koime and katame — strong flavour, firm noodles. Lately I've been ordering just katame and leaving the flavour at regular; my taste's shifted a bit.
If I'm properly hungry, I'll add rice too — it costs extra, it's not a free side here. I eat the bowl as it comes at first, then partway through I spoon in some of the grated garlic from the counter. It changes the broth completely, and I never start with it — always partway through. If I ordered rice, once the noodles are gone I pour what's left of the soup over it and finish that way. It's not on the menu as a "thing to do," but every local I know eats it like this.
What I'd order on your first visit
Iekei is richer than most people expect, so for a first visit I'd keep the flavour and oil at regular — don't go straight for koime. Noodles, though, I'd go firm (katame) from the start; it's a small change and it's worth it.
Use that first bowl to figure out what you like. If you're back in Yokohama later in your trip, order again and push the flavour stronger next time.
Where to try it: Yoshimuraya
If you're going to try iekei once, start at Yoshimuraya — the shop where the whole style began in the 1970s. It's a short walk from Yokohama Station, so it's easy to fit in before or after exploring the rest of the city.
It's busy pretty much any time you go — depending on when you show up, you might wait an hour. It's worth it, but if you'd rather not wait that long, go on a weekday.
For other styles worth trying in the city — including a different take on iekei — see my guide to the best ramen in Yokohama.
Quick Tips
- Cash only at Yoshimuraya and most iekei shops — bring yen
- When in doubt, order regular for flavour and oil, and firm for noodles
- Add the garlic partway through, not at the start, so you can taste the broth first
- Expect a wait — sometimes up to an hour. Weekdays are lighter than weekends
- Rice costs extra, but the soup-soaked rice at the end is worth ordering it for
