Kiwamiya Okurayama

This dish is a rich and creamy ramen typical of the Yokohama “Iekei” style. The soup base combines pork bone broth (tonkotsu) and soy sauce, creating a savory, slightly thick flavor.
It features thick, chewy noodles, slices of chashu (braised pork), soft-boiled seasoned egg (ajitama), spinach, and large sheets of nori (seaweed).