Iekei ramen(家系ラーメン), or Yokohama Iekei ramen(横浜家系ラーメン), is a type of ramen based on a broth of pork marrow and soy sauce. It originated from the Yokohama ramen shop Yoshimuraya, founded in 1974. This genre refers to ramen establishments that originated as branch establishments of Yoshimuraya and offer a rich pork bone soy sauce ramen similar to Yoshimuraya.
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Features of Iekei Ramen (家系ラーメン)
The soup is a “pork marrow soy sauce base,” made by mixing a broth from pork marrow or chicken carcasses with soy sauce. It consists of thick Chinese noodles and chicken oil, topped with spinach, char siu (roast pork), and seaweed. It is common for customers to adjust the firmness of the noodles, the amount of oil, and the richness of the flavor according to their preferences.
Originally spread by ramen shops that were either spin-offs or derivatives of Yoshimuraya, and due to the prevalence of the word “家” (home) in their names, it became commonly known as “家系” (Iekei), meaning “home style” or “family style”.
There are also shops that have independently developed without belonging to the Yoshimuraya, and it has become one of the immensely popular ramen genres in Japan.
Not limited to Japan, there are numerous establishments in Asia, especially on the west coast of North America, that serve this style of ramen.
History of Iekei Ramen
The history of Iekei Ramen is inseparable from the presence of “Yoshimuraya,” the originator and main temple of the Iekei Ramen tradition.
The founder, Mr. Yoshimura, worked as a long-distance truck driver. Inspired by the idea of combining Kyushu-style pork marrow broth with Tokyo-style soy sauce, he opened “Yoshimuraya” near Shinsugita Station in Isogo Ward, Yokohama, in 1974.
Due to its location in Yokohama’s industrial area, the shop gained popularity among factory workers and truck drivers, spreading its reputation.
Yoshimuraya later relocated near Yokohama Station, where it continues to operate today.
Mr. Yoshimura, the founder, also opened “Honmokuya,” and a staff member who later served as the manager there opened “Rokkakuya.” Yoshimuraya, Honmokuya, and Rokkakuya are collectively referred to as the “Big Three Families of Iekei Ramen.”
Around the year 2000, chain stores emerged adopting names ending in “～家” (ya) while being unrelated to Yoshimuraya or Rokkakuya, offering rich pork marrow soy sauce ramen. These chains rapidly expanded their network of stores nationwide, establishing “Iekei Ramen” as a term referring to a genre of ramen originating from Yokohama and characterized by rich pork marrow soy sauce broth.
How to Enjoy Iekei Ramen
Enjoying Iekei Ramen involves finding the best combination among various elements such as noodle texture and toppings. For those seeking advice on the most delicious way to eat it, we’ll introduce the ordering process and characteristics of toppings.
How to order
In many establishments that serve Iekei Ramen, customers have the freedom to choose the “flavor intensity,” “noodle firmness,” and “amount of oil.” Preferences such as “strong,” “firm,” or “extra” can be communicated to the staff when handing over the meal ticket. When trying it for the first time, it’s recommended to order everything as standard, and then explore your own preferences in subsequent visits.
Specify Noodle Firmness
In Iekei Ramen, it’s common to specify the firmness of the noodles. You can choose from “kata” (firm) to “yawarakame” (soft). Let the staff know your preference when placing your order.
Adjust Oil Amount
The amount of chicken oil floating in the soup is also adjustable. Depending on your preference, you can specify “age” (more) or “sukuname” (less) to control the richness and flavor of the soup.
Specify Flavor Intensity
The flavor intensity of the soup in Iekei Ramen is also customizable. You can order it “koi” (strong) or “amai” (mild), among other options, to suit your taste.
Add Extra Toppings
While Iekei Ramen comes with standard toppings, you can add extra toppings to personalize your bowl. Common toppings include spinach, char siu (roast pork), seasoned boiled egg, menma (bamboo shoot pickles), and more.
On the table, various condiments such as fermented bean paste, garlic, ginger, vinegar, chili oil, and sesame are provided. It’s a good idea to try “flavor modification” by adding these condiments midway through your meal. If you want a robust flavor, consider adding garlic, and if you want to enhance spiciness, try adding fermented bean paste.
“Rice” is indispensable for Iekei Ramen
The rich broth of Iekei Ramen pairs exceptionally well with rice. After finishing the noodles and toppings, add white rice to the remaining soup and enjoy it to the last drop. Another popular style is to avoid putting rice directly into the soup. Instead, dip the additional seaweed ordered separately into the soup and use it to wrap and eat the rice.
Recommended Iekei Ramen Shops
1. Yoshimuraya
A nationally renowned and iconic ramen shop, Yoshimuraya is hailed as the pioneer of Yokohama-style ramen. Conveniently located within walking distance from the major Megastation, Yokohama Station West Exit, it is easily accessible.
The signature style features a rich soup made from pork and chicken, blended with soy sauce seasoning. The noodles are the distinctive thick, straight variety typical of Yokohama-style, and toppings include char siu, seaweed, and spinach. This represents the classic style of Yoshimuraya and Yokohama-style ramen.
Various condiments are available on the table, and there is a wide selection of additional toppings. Feel free to experiment and customize your ramen to suit your taste. Despite often having a long queue, Yoshimuraya is known for its incredibly fast turnover. It’s worth noting that during weekdays between 14:00 and 17:00, you might find the queue surprisingly short at this usually bustling establishment.
Yoshimuraya Details
2. Honmokuya Yokosuka (本牧家 横須賀店)
Once having its main store in Yokohama, the flagship establishment closed its doors in May 2023. However, its branch in Yokosuka continues to operate.
Known for a soup with a generous amount of chicken oil, it carries a pleasant aroma. While lacking the robustness reminiscent of the main store, the broth maintains a strong essence of pork marrow, offering a lighter impression. It strikes a well-balanced note with no overpowering elements, making it universally appealing.
Honmokuya Yokosuka Details
3. Rokkakuya (六角家)
The original Rokkakuya main store, once located in Rokkakubashi, Kanagawa-ku, Yokohama, closed its doors in October 2017. Currently, the business is conducted solely at the Totsuka branch.
In the past, Rokkakuya gained relatively high recognition among Yokohama-style ramen shops. They even released cup ramen and participated in events such as the Shin-Yokohama Ramen Museum.
Rokkakuya’s ramen is characterized by a strong pork marrow fragrance. Despite its intense aroma, the flavor is well-balanced, with the notes of soy sauce, pork marrow, and chicken broth harmoniously coming together.
Rokkakuya Details
4. Samurai(横浜家系ラーメン侍) – Shibuya
This famous ramen shop in Shibuya is known for its long lines and “Ie-kei” ramen.
“Ie-kei ramen” is a rich and flavorful ramen with a soy sauce and pork marrow base, originating in Yokohama.
Their rich and flavorful broth is packed with the umami of pork marrow, and it’s served with medium-thick, flat noodles that are cooked to a slightly firm and chewy texture.
Samurai Details
Other recommended Ramen shops in Shibuya are here .
5. Yokohama Ramen Yamamoto (横浜らーめん 山本家)
Located about a 4-minute walk from the west exit of Shinjuku Station, “Yokohama Ramen Yamamoto” opened its doors in August 2021. Despite being relatively new, this ramen shop has quickly gained popularity, evident through social media and other channels.
Their signature dish features a chicken oil-infused tonkotsu soy sauce broth with medium-thick noodles swimming in it. Toppings include char siu (roast pork), spinach, seaweed, and a flavored egg. The soup is rich with the savory essence of pork marrow, reaching the depth of marrow flavor. The soy sauce is well-balanced, not overpowering, and the chicken oil complements the pork marrow, adding a satisfying richness. The noodles have a delightful chewiness and carry the rich aroma of quality wheat, presenting a classic and delicious taste typical of Iekei Ramen.
An additional highlight is that rice is offered throughout the day for free and with unlimited refills, allowing patrons to indulge to their heart’s content.
Yokohama Ramen Yamamoto Details
Other recommended Ramen Shops in Shinjuku are here .
Conclusion
The history of Iekei Ramen is not particularly ancient, but it has become an exceptionally popular genre among the diverse varieties of ramen. Even though it falls under the umbrella term of “Iekei Ramen,” the taste and toppings can vary significantly from one shop to another. Besides the ones covered in this article, there are numerous highly acclaimed Iekei Ramen shops worth exploring. We encourage you to try a variety of Iekei Ramen to experience the diverse flavors that this genre has to offer.
