At "Shin-Yokohama Ramen Museum", taste ramen from all over Japan .
"Shin-Yokohama Ramen Museum" in Yokohama is recommended for those who desire to eat a variety of ramen, but do not know which shop is good. It is a food theme park where you can eat ramen from various regions around the country from Hokkaido in the north to Okinawa in the south.
The museum is located about 5 minutes on foot from North Exit of Shin-Yokohama Station. It was opened in 1994 with the concept that "you can go eat ramen from all over the country without riding an airplane". With a townscape carrying a sense of nostalgia of the Showa era inside the building, you can experience a good old Japanese street corner.
While some ramen shops have been in business since the museum's foundation, there are also shops which are open for a limited time only with an aim of actively introducing shops with regional characteristics and news hooks. Visiting next time, you will be able to meet new ramen again. Among such ramen shops, I will introduce five shops that I would like to recommend.
Ryu Shanghai Honten
In 1960, “Akayu kara (spicy-hot ) miso ramen was born in Yamagata Prefecture. Originally, it was ramen based on only soy sauce. A shop owner brought it home, and ate it adding miso. Finally, “Kara miso ramen” was born. Currently, the miso contained in ramen that can be eaten at the shop is a blend of various miso from across the country.
The red one in the center is the "kara (spicy-hot) miso". It is a key point to dissolve that hot miso little by little while eating ramen. Please enjoy a change of the taste as soup gradually gets hotter. Its noodle is thick and flat. Every bunch of noodle is made carefully by hand, and has chewy texture. The volume is as plentiful as 180 grams.
● Akayu kara miso ramen 870 yen
Rishiri Ramen Miraku
Eight hours of travel via ferry and airplane is required to reach Miraku's main shop on Rishiri Island. Furthermore, as the shop is only open for two-and-a-half hours each day, you may be unable to eat even if getting there. Such a legendary ramen shop “Rishiri Ramen Miraku” made its debut at the Shin-Yokohama Raumen Museum in March 2017. The most popular menu is “Yaki shoyu ramen (grilled soy sauce ramen)". Japanese style soup made by using a plenty of "Rishiri Kombu (kelp)" which can be taken in the sea near its main shop is blended with animal soup extracted from pork and chicken borne . Soy sauce soup grilled in a Chinese work for each order is poured into the blended soup. That savory soup is very delicious and popular. Aged, medium-thick chijiremen (wavy noodle) with chewy texture is used. In addition, char siu, bean sprouts, Japanese onion, mianma (bamboo shoot), seasoned Rishiri Kombu, etc. are put as toppings.
● Grilled shoyu (soy sauce base) ramen 900 yen
Actually, as Muku Zweite is so popular in Germary, French and Italian people go all the way there to eat its ramen. Such a very popular ramen shop has came to Japan. A shop owner Mr. Shinichi Yamamoto, who was a salesperson of a trading company, opened the shop in Germany in 2010, desiring to to do a job that can directly touch customers emotionally. The shop is most characterized by its noodle made by mixing durum flour for pasta with flour for pizza. It has a unique texture that you can rarely experience all over the world, even in Japan . Its soup is made by adding Japanese soup stock extracted from dried bonito and kelp, etc. to broth in which mainly pork and chicken bones are blended for three days. Finally, chicken oil and seafood covers the surface and creates umami. In hope of customers’ tasting it simply, ingredients such as char siu (Chinese BBQ pork), green onion, and dried laver are carefully selected. You can enjoy two kinds of char siu, one cooked at low temperature or roasted one.
● Muku ramen 900 yen
Ryukyu Shinmen Tondou
In Okinawa, although there is traditional food called “Okinawa Soba”, no local ramen had existed. Under such circumstances, Ryukyu Shinmen Tondou was born as the local ramen of Okinawa, and sparkled Okinawa Ramen Boom afterward. Its soup is extracted from pork and chicken bones, and several kinds of vegetables and kelp, having rich salt flavor while tasting plain. With smooth texture covered greatly with the soup, the noodle is very delicious. Char siu, one of ingredients, is made of pork butt, and finished with vacuum low temperature cooking. One of recommended toppings is a shio kombu egg seasoned with salt and kelp, egg white of which is still soft.
● Tondou uma shio ramen onna-aji (with egg) 900 yen
Kumamoto Ramen is one of the most popular ramen in the metropolitan area including Tokyo, matching Hakata Ramen. Mild soup containing chicken bone soup blended with main tonkotsu (pork bone) soup is used with chewy noodle that is thicker than Hakata Ramen. It is a key point to finish by sprinkling finely chopped and carefully roasted garlic chips. As a savory flavor of the garlic upgrades ramen as a whole, you can eat all, even the last bite, at once. Ingredients are also rich in color, with toppings of char siu, kikurage (wood ear), mianma (bamboo shoot) and fine moyashi (bean sprout). This crispy texture of fine moyashi further strengthens the taste of ramen.
● King ramen 800 yen