WHAT WE ATE
- IEKEI Ramen – 65/100, Yokohama
Yoshimuraya (吉村家) holds the distinction of being the birthplace of iekei style tonkotsu-shoyu ramen, a creation that has attained legendary status since its inception in 1974. Renowned for its rich history and unparalleled flavor, this ramen shop has garnered widespread acclaim, drawing crowds with its iconic dishes.
Queues stretches around the block outside Yoshimuraya, with estimated wait times that belie the reality of the wait. On average, expect to bide your time for at least an hour, though during our visit on a drizzly Sunday, the wait stretched to a daunting three hours.
Setting itself apart from other ramen establishments, Yoshimuraya employs a unique seating system, where patrons are ushered in groups or batches to be seated along the counter. For non-Japanese speakers, a piece of paper is provided to customize your order, specifying preferences for noodle hardness, soup intensity, and the amount of chicken oil desired.
IEKEI RAMEN – 65/100
Noodle: 25/35
The noodles, thick, curly, and chewy, offer a dense mouthfeel that adheres to the ordered ‘hard’ firmness, providing a satisfying texture. There’s a notable wheaty earthiness to them, adding depth to each bite.
Soup: 25/35
The broth is thick and rich, thanks to a hearty blend of Tonkotsu and chicken. If you opt for the normal chicken oil, you’ll notice a pretty hefty layer of oil floating on top, so if you prefer a lighter meal, consider going easy on the oil. The flavor starts off strong with a sharp Shoyu kick, followed by a tangy aftertaste. But watch out – the saltiness packs a punch and can quickly take over, masking the subtler flavors. It’s promising at first, but the saltiness kind of takes away from the overall experience. As shown on the refractometer – it’s saltier than most ramen.
Meat: 10/20
The meat exhibits a delightful smoky flavor profile that enhances its appeal, particularly in the lean portions, which are firm and slightly tough, offering a satisfying chew. However, the fatty sections disappoint with their rubbery texture, detracting from the overall enjoyment. The marination strikes a balance, although it tends towards a saltier profile, which may not suit all palates.
Topping: 5/10
Incorporating spinach as a topping introduces a subtle bitterness to the dish, yet its presence is swiftly overshadowed by the pervasive saltiness of the broth. Similarly, the egg, while passable, suffers from a dry yolk, failing to contribute significantly to the overall experience. Overall, the toppings fail to elevate the dish beyond its average standing.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
