One of the original tenants when the Shin-Yokohama Raumen Museum first opened in 1994, Rokkakuya has been serving its Tonkotsu-Shoyu ramen with Chicken Oil since 1988. The ability to customize the soup to your liking, along with a thicker-than-normal noodle has made this ramen-ya a favorite among the locals for years.
- Tonkotsu-Shoyu soup
- Chicken Oil
Could it be that this ramen has spoiled? Or is this how it’s supposed to taste? I may never know, but there’s something fishy about this tangy poultry flavor. It’s thick consistency coated the noodles like gravy, reminding me of Thanksgiving. This is one ramen I could not finish.