Yokohama Ramen — Iekei Thick Pork-Soy Broth

**Yoshimura-ya pilgrimage:** The original Iekei shop still operates near Yokohama Station (exact location has moved but stays in same neighborhood). Expect 15–45 min wait during peak meal times (12:00–13:00, 19:00–21:00); line moves steadily. Order at vending machine: select ramen size (並 normal ¥850 or 大 large ¥950), add toppings (extra chashu ¥200, soft-boiled egg ¥100), receive ticket. When seated, staff ask customization preferences: noodle firmness (kata-men 硬麺 hard, futsu 普通 normal, yawa-men 柔麺 soft), oil level (oi-me 多め more, futsu 普通 normal, sukuname 少なめ less), broth richness (koi-me 濃いめ rich, futsu 普通 normal, usume 薄め light). First-timers should order 'futsu' (normal) for all three to experience intended balance. **Customization guide:** Noodle firmness: 'kata-men' (hard) is preferred by regulars — noodles retain chew and don't become soggy in thick broth. Oil level: 'oi-me' (more oil) creates ultra-rich experience (chicken fat floating on surface); 'sukuname' (less oil) is lighter but loses some Iekei character. Broth richness: 'koi-me' (rich) is intensely salty and porky, recommended only if you love heavy ramen; 'futsu' is already quite rich by non-Iekei standards. Typical regular order: hard noodles, more oil, normal richness (kata-men, oi-me, futsu). **Iekei etiquette and technique:** Iekei shops often have counter-only seating with water/napkins self-service. Eat quickly — these are working-class shops where lingering is discouraged (turnover is business model). The thick broth cools quickly and congeals; eating within 10 minutes preserves intended consistency. Use provided ginger and garlic (table condiments) to adjust flavor mid-bowl — many regulars add garlic halfway through for flavor boost. Finishing the bowl completely (including drinking broth) is appreciated but not required if too salty. Slurping noisily is normal and expected.