Ie-kei (iekei) ramen is Yokohama’s own bold, hearty style of ramen — a rich hybrid of creamy tonkotsu (pork-bone) broth and soy-sauce shoyu, topped with thick straight noodles, big sheets of nori, spinach and chashu pork. Born in Yokohama in the 1970s and named for shops ending in “-ya” (家, “house”), it’s famously customisable: you choose your noodle firmness, broth richness and oil level. Filling, savoury and addictive, it’s a Yokohama institution and the perfect counterpoint to the city’s Chinatown.

This guide covers what Ie-kei ramen is, how to order, toppings and where to eat.

🗓️ Quick Reference
What Pork-bone + soy “family-style” ramen
Origin Yokohama (1970s)
Price ~¥800–1,200 a bowl
Customise Noodle firmness, richness, oil
Good for Hearty lunch, ramen lovers

What is Ie-kei ramen?

  • A tonkotsu-shoyu broth — creamy pork-bone richness meets savoury soy.
  • Thick, straight noodles that stand up to the heavy soup.
  • Classic toppings: nori (seaweed), spinach (horenso), chashu pork and a soft egg.
  • Each shop has its own balance; the style traces back to “Yoshimura-ya,” the founding house.

How to order

  • You’re usually asked to choose noodle firmness (katame = firm), broth richness (kotteri = rich) and oil amount.
  • Dunk the nori in the broth and wrap rice or noodles in it — a beloved trick.
  • A bowl of rice is the classic side to soak up the broth; pickled garlic and chili are on the table.

Where to eat

  • Founding and famous shops are scattered across Yokohama; look for “-ya” (家) names.
  • It has spread nationwide, but Yokohama is the heartland.
  • For ramen history and variety, visit the Shin-Yokohama Ramen Museum — see our ramen museum guide .

Combine your visit

Ie-kei rounds out a Yokohama food day:

How to get there

  • Shops are all over Yokohama, near Yokohama, Kannai and Shin-Yokohama stations.
  • ~30 min from central Tokyo by JR or the Tokyu/Minatomirai lines.