Shin-Yokohama Raumen Museum
Ryu Shanghai Honten
One of a kind seafood-based, richly concentrated miso ramen
This highly popular, seafood, pork and chicken bone, thick-soup ramen shop’s trademark is in its super-fat noodles folded over 32 times. Their spicy miso ramen is topped off with a scoop of the raw, spicy-hot miso itself—truly an original style not seen anywhere else.
Rishiri Ramen Miraku
Superb Soup Packed with the Savory Taste of Rishiri Kelp
Eight hours of travel via ferry and airplane is required to reach Miraku's main shop on Rishiri Island—and the shop is only open for two-and-a-half hours each day! Possibly the most difficult ramen to obtain in all of Japan, Miraku is making its debut at the Shin-Yokohama Raumen Museum. Their yaki-joyu (rich, scorched soy sauce base) ramen, made using large amounts of Rishiri kelp—which is considered to be one of the top three most delicious kelps in Japan—features an unforgettable soup packed with tons of savory flavor complemented by aged, medium-thick chijiremen (wavy) noodles. It has even been designated as a Michelin Guide "Bib Gourmand" restaurant, meaning it offers exceptional food at moderate prices. Grilled shoyu (soy sauce base) ramen
Popular with the locals, who are particularly fussy about their pork bone ramen.
Opened in 1987, Najima-tei quickly earned an solid reputation in Kyushu, the spiritual home of pork bone ramen, and is now spectacularly popular in downtown Hakata.
At Najima-tei, the rich, mellow broth is lovingly prepared in a special pot known as a chikurogama. It takes a minimum of two days to perfect the broth. The very thin but firm noodles, meanwhile, are a specialty of Nagahama.
Chikurogamadashi pork bone ramen
Mon – Sat: 12:00 to close Sundays and public holidays: 11:30 to close (30 minutes after last orders)
The shop that catches the most attention in Europe opens in Japan for the first time.
Include gourmet French and Italian, all of the gourmets in Europe come all the way to Germany for enjoying this shop. This ramen uses durum flour for pasta and flour for pizza. It gives you a unique taste and texture that you cannot taste in the world, even in Japan. This is a limited shop for one and half year.
A one-of-a-kind tonkotsu based ramen from Kumamoto, Kyushu
Founded in 1954, the soup at this historic ramen shop serves a mild-flavored sauce that combines chicken bone and vegetable broth over a tonkotsu (pork bone) base. The soup includes their own specially-flavored oil, and roasted, crumbled garlic chips scattered on top; the fragrance of which really piques your appetite.
The most famous miso ramen shop in Japan
This miso ramen shop has a name-recognition that spans the entire country. Their soup so thick and yet so fragrant; you’ll never forget a spoonful of it. This, coupled with distinctively Hokkaido-style noodles, medium-thick, slightly hard and curvy that don’t let the rich soup’s magnificence get the best of them.
Careful selection of ingredients for an exquisite concentration of umami flavors in every bowl
The master of this ramen shop has been nicknamed “The Ramen Demon.” This shop uses wheat flour that’s specialized for use in noodle making. The chicken used for their soup comes from fowl bred by the shop master himself. He traveled all over Japan, and with great scrutiny, brought together over 30 ingredients of the highest nutrition.
Golden soup at this Genkotsu Ramen
Pork bone, chicken bone, tough, fatty cuts of tuna and konbu (kelp) go into the soup at Genkotsu, and the resulting color is pure gold. Even the flavoring sauce is a colorful, golden blend of soy sauce and salt. As well, they are dedicated to their noodles, serving customer orders up on the spot. Their Jumbo gyoza is one thing you’ll find nowhere else, and it’s so popular.
Combining Yuji's Experience in the Field with the Unique Tuna-kotsu Concept
The shop owner spent a great number of years involved with the United States' fish wholesaling business, polishing his skills as a true fish expert. YUJI Ramen's signature dish is "tuna-kotsu," made by roasting the parts left-over after filleting over a strong flame to create a whitish, cloudy soup. This ramen contains no animal-based ingredient other than the tuna, yet it still offers a robust taste complemented by a gelatinous texture. Ultra-thin, straight noodles are used for this ramen.
About Us : Shin-Yokohama Raumen Museum
Shin-Yokohama Raumen Museum was founded on March 6th, 1994 as the world's first food-themed amusement park. From the start, our concept has been to be the one-stop place to enjoy the flavors of this national dish from renowned shops across Japan without stepping on a plane. To commemorate our 20th anniversary, we've expanded on the Japan-wide concept to being one that covers areas worldwide, delivering even more of the attraction and fascination of ramen to one and all. Our nine ramen shops are showcased in a street-scape replication from the year 1958, Japan. It was in this year that the world's first instant ramen was invented.
It's an internet TV program shot, edited and of course planned entirely by Shinyokohama Ramen Museum. The program presents a vast store of knowledge on ramen. Here you can learn all about ramen from ramen world affairs, ramen history in Japan, to spotlights on famous shops.
Wifi is available on floors B1 and B2
- The Museum Shop
A ramen shop where you can bring home ramen from all over the country. Find various goods like chopsticks, bowls, and even utensils special to the ramen trade. Make your own original brand of ramen at the “My Ramen” booth, or your very own sweets at another of our booths. These are just some of the countless selection of Showa era and ramen goods offered.
- IRIS Slot-Car Race Track
Racing slot-cars first gained widespread popularity in Japan in the 1960s. Its popularity waned and again peaked several times thereafter. Nowadays, however, the slot-car has become quite a rarity. IRIS is a fully equipped, authentic thirty-meter long course with six lanes where both children and adults can rent and race slot-cars.
- Kateko Café and Snack Shop
Rest your weary self down in the laid-back atmosphere of this café from Japan’s good old days. Soft-drinks, and alcohol selections, as well as light meals are on the menu here. Of particular popularity is their Hokkaido soft-serve ice cream, called soft cream. Get it to-go.
- Dagashi-ya on Yu-yake Shoten (Sunset Shopping Street)
Dagashi-ya (old-fashioned sweet shops) bring back memories of childhood shopping for many Japanese people. Dagashi-ya were where children would gather on the way back from school, and we’ve replicated one such classic children’s social hub. Jam packed with more than 300 old-fashioned sweets and toys, this shop is the source of much excitement for children and grown-ups alike.
With its roots as a Chinese noodle dish, ramen spread to Japan and integrated with the local food-culture.
In 1859 Japan opened its ports to the world, bringing in linguistic interpreters from China and Western countries. Foreign settlements were set up in Japan's major port towns, where Chinese restaurants began to line the streets. This gave way to the formation of China Town. There, the Chinese noodle dish that would later become the source of Japanese ramen was served. In time, the Japanese locals began to eat at these Chinese establishments, some of which began to set up their own independent operations, selling noodles from carts (or yatai) on the streets.
The difference with Japanese ramen and the Chinese noodles can be seen in the soup stock, or dashi. The soup used for Chinese noodle dishes is used in several other Chinese soup dishes, whereas the soup stock used in Japanese ramen was created with only ramen in mind. Being a treasure-trove of umami, with anywhere from five to up to forty different ingredients used to make it, that’s one reason why ramen soup has drawn attention from around the world.
Wheat, brine and regular water, salt and eggs comprise the primary ingredients that go into making the noodles. Noodles are categorized by five criteria: their thickness, the percent of water used to make them, their degree of wave or shape (chijire), and their color. These criteria together have an affect on the overall flavor. Notably, adjustments to the different noodle aspects are done to match the different soup characteristics: wavy noodles are generally more compatible to lighter soups, and straight noodles more compatible to thicker soups. What kind of noodles do you prefer?
- Thin Noodles
- Thick Noodles
- Wrinkled Noodles
- Hirauchi Noodles
The key factor to ramen is in the soup and how various ingredients go in to bring out the umami element. Soup is generally comprised of a salt, soy sauce, miso, or other sauce bases, and finished off by adding to this, an animal-based broth like pork bone or chicken bone, and a soup which may include things like niboshi (sardines), konbu (kelp), and other seafood or vegetable-based ingredients. There really are no rules. There are even soups made entirely of chicken, or pork bone.
Here too, with toppings, there are no particular rules. Standard toppings, however, include chashu (seasoned, roast pork), menma (seasoned bamboo shoots), green onion, soft-simmered egg, and nori. Other than the standard ingredients, can be found corn, narutomaki (spiral patterned fish cakes), wakame (seaweed), and even butter. Such variety is dependent on regional taste and shop master’s conceptualization.
- Bamboo Shoots
- Simmered Eggs
- Naruto (fish Cakes)
Regional ramen in Japan
Regional ramen came into being as Chinese noodles disseminated throughout Japan, intermingling with the food, climatic and environmental aspects of each region. While defining the varieties is difficult, there are at least 30 or more distinct, regional ramen in Japan, and comparing the different tastes adds to the fascination of ramen.
Regional ramen from the world
From France and Germany to America and even Australia, Japanese born-and-bred ramen is presently taking the world by storm. The style now sweeping the world is one that’s true to Japanese form, but eventually, as has been seen in Japan, it will be drawn to intermix with the local climates, environments, and food cultures of each country, giving way to new regional ramen styles from around the globe.
2-14-21 Shinyokohama, Kohoku-ku, Yokohama-City, 222-0033, Japan
From Narita Airport:
Time required: 2 hours
Directions: Narita Airport→Yokohama (by JR Narita Express)→Shinyokohama (by Yokohama City Subway)
→Shinyokohama Raumen Museum（Leave the subway station from Exit 8 and walk for several minutes）
From Haneda Airport:
Time required: 45 minutes
Directions: Haneda Airport→Shinyokohama Bus Terminal (Take the Rinko or Keikyu bus from Gate 8)→Shinyokohama Raumen Museum (by foot)
Time required: 15 minutes
Directions: Yokohama→Shinyokohama (Yokohama City Subway)→Shinyokoaham Raumen Museum(Leave the subway station from Exit 8 and walk for several minutes)
Time required: 50 minutes
Directions: Tokyo→Yokohama (JR Tokaido Line)→Shinyokohama (Yokohama City Subway)→Shinyokohama Raumen Museum (Leave the subway station from Exit 8 and walk for several minutes)
Time required: 50 minutes
Direction: Shinjuku→Shibuya (JR Yamanote Line)→Kikuna（Tokyu Toyoko Line）→Shinyokohama (JR Yokohama Line)→Shinyokohama Raumen Museum (by foot)
Adult (13 or older) 310yen Child (6 to 12) & seniors(60over) 100yen Free.
for children younger than 6 years old.
Group of 15 or more: Adult 260yen Child&Seniors 50yen.
No fixed holidays; we're open everyday
Ramen shops take orders until 30 minutes before closing time.
Wifi is available on floors B1 and B2
Rules (So every guest can enjoy the Raumen Museum）
- Kindly wait in line when the ramen shops are crowded. The ramen shops do not accept seating reservations.
- Same-day re-entry into the museum is permitted—simply show your ticket to a staff member at the exit, and they will stamp the back of your hand. This will later be checked under black-light when you return.
- Refrain from smoking in the museum, except in KATEKO, a bar in the first basement, otherwise use the smoking stands installed outside the museum.
- Do not bring food or beverages into the museum. If you have any, keep them in your bag and do not eat/drink them while you are in the museum.
- Feel free to take personal photographs. For photographs for commercial use, please obtain permission of the museum in advance.
- Some restaurants may be closed aside from regular holidays.
- Adult visitors are expected to order at least one bowl of raumen. Each restaurant also serves small-sized raumen, which is recommended for visitors who would like to try raumen at several restaurants.