[Kanagawa ]Taste at Shin-Yokohama Ramen Museum! Recommended menu at each restaurant

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@sathiare_がシェアした投稿

"The Shin-Yokohama Ramen Museum "was established in March 1994.
Under the concept of "eating ramen from all over the country in one place," specialty ramen from as far north as Hokkaido and as far south as Okinawa were gathered in one place.

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yu(@yuu7uuk)がシェアした投稿

Currently, there are five permanent stores.
Each restaurant also sells mini-sized ramen (3/5 of the regular size), so we recommend that you try them to compare.
If you like ramen and local food, you will surely enjoy it.

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mikokopellie(@mikokopellie)がシェアした投稿

Ryukyu Shinmen Tongdang has a head office and a branch in Okinawa Prefecture.
In fact, the restaurant's roots are in the Shin-Yokohama Ramen Museum.
In a land where there is nothing that can be called local ramen, a new taste can be found at .......
"One of the projects that came out of this project was the Ryukyu Shinden Tongdang (Ryukyu New Ramen) project, ".

Since its birth in 2001, it has taken root as Okinawa's local ramen and has gone on to operate multiple restaurants, which is truly "amazing ".
Be sure to enjoy the taste of Okinawa, an essential part of the Shin-Yokohama Ramen Museum's history.

Tsudo Umashio Ramen: New Onna Flavor (\650 with Eggs1,000）.

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日々の料理&グルメ記録🍳｜TAKAHIRO(@t_aki383)がシェアした投稿

Dori-do has two signature products: the salt-based "Onna-mi "and the tonkotsu-based "Ogo-mi ".
Of these two types, the Shin-Yokohama Ramen Museum offers "Ona Flavor ".
A particularly big highlight will be "New Onna Flavor ", a further improvement on the regular product.
The soup is made from fish knots, pork bones, pork, dried sardines, etc., and a salt sauce made from salt from the beautiful sea of Yomitan Village.
We recommend topping it with 3 pieces of salted pork, a traditional Okinawan food, "3 pieces of souchikas \300 "as an extra topping to make it like chashu noodle soup.

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@kotorinstがシェアした投稿

Rishiri Ramen Ajiraku Honten has been awarded Bib Gourmand twice in the special Hokkaido edition of the French gourmet guidebook "Michelin ".
It is also known as "the hardest ramen restaurant to get to in Japan," and has become a hot topic of conversation.
Rishiri Ramen Ajiraku is located on a remote island in northern Hokkaido.
If you are coming from Honshu, you will need to fly and take a ferry.
Moreover, the store is open for only three hours, from 11:30 to 14:00.
Even after arriving on Rishiri Island, visitors often have to wait until the next day to eat ramen, leading to the island being called the hardest to get to in Japan.
However, many people line up in front of the storefront every day to taste it.
It is a pleasure to be able to enjoy the taste of such a famous restaurant at the Shin-Yokohama Ramen Museum.

Yaki Shoyu Ramen (\1,000)

The ramen soup here is surprisingly rich in kelp, a specialty of Rishiri Island.
Then, animal broth and burnt soy sauce sauce are blended.
The rich umami and savory flavors create an irresistible delicacy.
The old-fashioned simplicity of the appearance also fits the atmosphere of the Shin-Yokohama Ramen Museum. It also adds to the retro Showa-era atmosphere.

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北斗タクシー(@hokutotaxi)がシェアした投稿

This restaurant is from Kyushu, a region famous for its tonkotsu (pork bone) ramen.
Here, Komurasaki is a long-established establishment that opened in 1954 and can be considered the originator of Kumamoto ramen.
Unfortunately, in 2017, the main store in Chuo-ku, Kumamoto closed, and as of April 2023, there are two stores in operation.
One of these stores is located in Shin-Yokohama Ramen Park.
Enjoy the "local flavor" that has long been loved in Kumamoto.

Ousama Ramen (\850)

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ひろぽん　🍁歴史・麺・フレブル好き🍁(@hiropon_momo)がシェアした投稿

Three large pieces of chashu pork, bean sprouts, kikurage mushrooms, bamboo shoots, green onions, and a variety of other toppings make this a delightful dish.
The soup is a combination of tonkotsu (pork bone) and chicken bones, and the guttural aroma of slowly roasted minced garlic creates a distinctive flavor.
Incidentally, Komurasaki's bean sprouts are made from a type of black mappe, or so-called thin bean sprouts.
Compared to the mung bean sprouts commonly available in the Kanto region, the mung bean sprouts have a crunchier texture.

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t.m.0603(@t.m.0603)がシェアした投稿

Here is a restaurant that can be considered a pioneer in ramen.
Founded in 1908, this legendary restaurant was the first to create a ramen boom in Japan.
However, the actual Raikaiken in Asakusa was closed in 1945, and the subsequent location that opened at the Yaesu Exit of Tokyo Station closed in 1976.
The stores in the Shin-Yokohama Ramen Museum are, so to speak, exhibits.
We have launched a project with the help of the founder's relatives to offer ramen that recreates the recipe from when the restaurant first opened.
The company's commitment is evident in the use of the successor variety of wheat used in the Meiji Era for its noodles.
Nowadays, Raikaiken's ramen has become a "taste of hazy past.
You can taste a cup full of romance revived in the modern age.

Ramen (\980)

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Ⓚⓐⓣⓢⓤ(@katsu0827jp)がシェアした投稿

Materials were selected from testimonials obtained in a survey conducted by the Shin-Yokohama Ramen Museum.
It is characterized by a richly flavored broth made from pork, chicken, niboshi, and other animal broths, as well as vegetables and other ingredients.
The toppings of slow-hung roasted pork over an open fire, crunchy bamboo shoots, and green onions also stir up the emotions.
Let's enjoy this dish while thinking back to the vibrant Japan in the early days of its rapid economic growth.

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ラーメン博士(@ramen__manager)がシェアした投稿

It is a long-established restaurant that opened in 1958.
The synonymous menu "Karamiso Ramen "was created in 1960.
The prototype was the shina soba soup served at the restaurant at the time, to which miso was added.
Later, they evolved to a style in which karamiso is served in the center of the bowl.
Dissolve it in the soup little by little with a chopstick and enjoy the change in flavor.

Akayu Karamiso Ramen (\1,000)

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ラーメンたろしん(@ramentaroshin)がシェアした投稿

The bright red "to miso "look is still eye-catching.
Since it is placed on top of the menma, it does not melt as soon as you start eating it.
I also recommend applying a little on the chashu.
It is garlicky and goes well together.
The soup has miso and niboshi (dried sardines) flavors, giving it an overall "Japanese" impression.
Thick noodles with a chewy texture are also a distinctive feature.

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chimaki(@___cmk___7)がシェアした投稿

From here, we will introduce you to restaurants where you can enjoy menus other than ramen.
There are many more fun things to do, such as cute Showa-inspired sweets.
Please check it out.

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まるぴ(@marupy777)がシェアした投稿

The store has a retro atmosphere right from the start.
The cluttered, yet strangely harmonious exterior and interior stirs a sense of realism.
The menu includes soft-serve ice cream ( \450), chocolate parfait ( \950), coffee ( \500), tea ( \500), Asahi Draft Beer Maluef ( \650), and Remy Martin VSOP ( \900), which is a Showa gentleman's dream.
It is also good for dessert time after a meal, and heading to the ramen shop after a few drinks is also a neat impression.

Pudding (\600)

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Yuto☕︎(@sibasanada)がシェアした投稿

It is a traditional hard pudding.
It is decorated with a generous amount of quality whipped cream, not whipped.
The bright cherries on top are a delight.
Silver tableware, an item often used in coffee shops during the Showa period (1926-1989), also evokes a sense of nostalgia.

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☆ＰＯＷ☆(@poo_masa)がシェアした投稿

Once, I am sure, there was a candy store in every town.
This iconic figure has been recreated in the Shin-Yokohama Ramen Museum.
"The name Sunset Shop "is also nostalgic.
The store is filled with "that candy" and "this candy" that everyone has eaten at least once.
It is a charming store that makes you want to pick up one or another without a second thought.

Mini aeppan (\100})

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@yn.1968_4.3がシェアした投稿

It is a staple of school lunches, made by deep frying copped bread and seasoning it with sweetened seasoning.
It is sold at Sunset Shop only on holidays.
There are two flavors: "sugarcane "and "soybean flour ".
It is about the size of an adult's palm and easy to eat.
Takeout is also available, but eating inside the museum provides a great atmosphere.
We recommend combining it with "Ramune " (\200), sold separately, or "Bonbon Ice "(\130), which comes in an egg-like container.