Tonkotsu (pork bone) based ramen featuring thick broth for which customers queue outside, even at midnight For 50 years since its founding in 1968, this restaurant has continued to operate at a single site, without opening any branches. Although its business hours (9:00 pm to 2:30 am) often make it inaccessible, it attracts a large number of customers every night. They include people from outside Fukuoka as well as locals. The greatest attraction of this ramen is the thick broth with an addictive taste. Many fans of this ramen become hooked after trying it once. It is so popular that some people take a taxi all the way to the restaurant after the last train.

Superb Soup Packed with the Savory Taste of Rishiri Kelp Eight hours of travel via ferry and airplane is required to reach Miraku's main shop on Rishiri Island--and the shop is only open for two-and-a-half hours each day! Possibly the most difficult ramen to obtain in all of Japan, Miraku is making its debut at the Shin-Yokohama Raumen Museum. Their yaki-joyu (rich, scorched soy sauce base) ramen, made using large amounts of Rishiri kelp--which is considered to be one of the top three most delicious kelps in Japan--features an unforgettable soup packed with tons of savory flavor complemented by aged, medium-thick chijiremen (wavy) noodles. It has even been designated as a Michelin Guide "Bib Gourmand" restaurant, meaning it offers exceptional food at moderate prices. Grilled shoyu (soy sauce base) ramen

Shin-Yokohama Ramen Museum was founded on March 6th, 1994 as the world's first food-themed amusement park. From the start, our concept has been to be the one-stop place to enjoy the flavors of this national dish from renowned shops across Japan without stepping on a plane. To commemorate our 20th anniversary, we've expanded on the Japan-wide concept to being one that covers areas worldwide, delivering even more of the attraction and fascination of ramen to one and all. Our nine ramen shops are showcased in a street-scape replication from the year 1958, Japan. It was in this year that the world's first instant ramen was invented.

A ramen shop where you can bring home ramen from all over the country. Find various goods like chopsticks, bowls, and even utensils special to the ramen trade. Make your own original brand of ramen at the "My Ramen" booth, or your very own sweets at another of our booths. These are just some of the countless selection of Showa era and ramen goods offered.

Aodake Teuchi Noodle-Making Class(Experience corner)

The Aodake Teuchi Noodle-Making Class is a hands-on experience that allows you to make noodles following a traditional Chinese method called Aodake Teuchi and to enjoy learning how flour is made into ramen noodles. Have fun and learn the intricacies in the process of making ramen noodles from flour and how the flavors differ according to the type of flour, among other attributes.

What is Aodake Teuchi?

Aodake Teuchi is a traditional technique for making noodles that originated in China. Straddle one leg over a long, green bamboo stick (aodake) and hop up and down on your other leg, shifting your weight onto the dough to spread it. This technique was used all over Japan during the Meiji period (1868 to 1912) and Taisho period (1912 to 1926), the early days in the history of ramen noodles in the country. As time went by, methods involving the use of noodle-making machines became mainstream. However, Aodake Teuchi is still used and handed down in Sano, Tochigi, where many ramen restaurants serve noodles made with a green bamboo stick. Those noodles feature a soft, smooth texture created by tiny air bubbles in the dough.



「Trial Class」

You can participate in this class without making a reservation. Try to make noodles by applying Aodake Teuchi to dough prepared for you. You can also take the noodles (serves two) home.



● Time and date

Weekdays: 13:00 to 20:00

Saturdays, Sundays and National Holidays: 11:00 to 18:00



● Holidays

The classes are available every day (excluding holidays of Shinyokohama Raumen Museum and when it is closed temporarily).



● Duration

20 to 30 minutes



● Fee

\1,000 (including tax)



● To participate, you must be:

An elementary school student or older (Preschoolers can also participate with a guardian.)



- The Trial Class may be unavailable during certain periods of time depending on the status of booking of the Reservation-Only Class.

- We will ask you to wait if the class is full.

- Take-away noodles and soup (serves two) are also available (\1,800 including tax).



Notes

- You will move a lot in the class. Wear comfortable clothes while making noodles.

- Note that your clothes and shoes may get dusty with flour.

- We offer paper caps and aprons for participants.

- The green bamboo stick is heavy. Handle it with great care. Improper handling of the stick may result in an injury or cause problems for other participants.

- Consume the take-away noodles as soon as possible and refrigerate them.

- The shelf life of the take-away noodles is three days.



Reception

- Enter Shinyokohama Raumen Museum via its entrance and go to the Aodake Teuchi Noodle-Making Class Section on the first floor. (*A separate admission fee is required to enter the museum.)

- Buy a ticket for the class from the vending machine at the entrance to the Aodake Teuchi Noodle-Making Class Section. One ticket per participant is required.

