Shin-Yokohama Ramen Museum — Nine Regional Ramen Styles Under One Roof

**Multi-shop tasting strategy:** Most visitors aim to try 2–3 regional styles in one visit. Order 'mini ramen' (ミニラーメン, ¥500–700) which is 2/3 regular portion — allows sampling more variety without oversaturation. Recommended comparison: Start with Hokkaido-style Sumire (すみれ, miso ramen with butter and corn, rich/heavy), follow with Kyushu-style Hakata Ikkousha (博多 一幸舎, tonkotsu pork bone broth, creamy/porky), finish with Tokyo-style Komurasaki (こむらさき, shoyu chicken broth, clear/refined). Total cost: ¥2,100–2,400 for three mini bowls + ¥380 entry. Pace yourself: 30 min between bowls. **Individual shop highlights:** Sumire (すみれ, Hokkaido) — thick miso broth with lard floating on surface, chewy yellow noodles, classic Sapporo style. Ikkousha (一幸舎, Fukuoka) — tonkotsu broth simmered 18+ hours, milky white, intensely porky, thin straight noodles, add pickled ginger and sesame seeds from table. Komurasaki (こむらさき, Kumamoto) — tonkotsu base with garlic oil, blackened garlic chips topping (焦がしにんにく), robust flavor. Shops rotate occasionally (pop-ups feature limited 3–6 month appearances from regional legends) so current lineup varies. **Crowd management:** Weekends 12:00–15:00 see peak crowds — 30–60 min waits at popular shops (Sumire, Ikkousha). Arrive at 11:00 opening or after 15:00 for shorter waits. Weekday afternoons (14:00–17:00) are quietest. Each shop has separate queue; decide order beforehand. The museum sometimes sells 'skip-the-line' tickets (¥1,000 extra) during peak seasons but availability is limited and not always offered.