Which city is the specialty home of Yokohama Ie-kei ramen?

Yokohama is the specialty home of Yokohama Ie-kei ramen.

Yokohama Ie-kei ramen was first created in Yokohama by the ramen shop Yoshimura-ya in 1974. The name Ie-kei, often written Iekei, means roughly “house style,” reflecting the network of shops and lineages that grew from the original restaurant.

Its defining bowl combines a pork-marrow broth with soy sauce and thick, straight noodles. Common toppings include spinach, nori and chashu pork, and diners may often customize noodle firmness, broth richness and the amount of oil. These features distinguish Ie-kei from Yokohama’s earlier association with Chinese-influenced noodle culture more generally.

The style is sometimes confused with all ramen served in Yokohama, but that is too broad. Yokohama is a major ramen city with several traditions; Ie-kei specifically refers to this pork-and-soy style descended from Yoshimura-ya. Its distinctive broth and shop lineage have helped it spread beyond Japan.