Hello, we’re Minato and Mirai♪
Yokohama has plenty of famous foods that almost everyone has tried at least once.
But did you know that among them are dishes that were actually born in Yokohama?
For example: Napolitan. Doria. Pudding à la Mode.
And even shumai, Yokohama Iekei ramen, and Sanmamen!
There are actually so many dishes that make you go, “Wait—this was Yokohama!?”
And what’s more, the stories and culture behind their origins are fascinating!
Plus, you can still enjoy the authentic originals right here in Yokohama today!
“I want to learn the ‘roots of flavor’ in Yokohama—things you won’t find in a typical guidebook.”
If that sounds like you, welcome to a slightly deeper (and delicious) journey――
Now, let’s explore Yokohama’s gourmet stories together!
What you’ll learn in this article
- ✅10 foods that originated in Yokohama
- ✅The stories of how each dish was born in Yokohama
- ✅Information on the “original” restaurants where you can still eat them today
Spaghetti Napolitan
Origin: early 1950s (late 1940s in the Showa era)
Original restaurant: Hotel New Grand
● Origin & original restaurant
Napolitan was born in Yokohama in the early 1950s. Its birthplace is the famous “Hotel New Grand.” It is said to have been created under the influence of the U.S. military stationed in Yokohama after the war. The person who devised it was Shigetada Irie, the hotel’s second head chef.
● About the dish
Napolitan is a uniquely Japanese-style pasta dish: boiled spaghetti is stir-fried with onions, green peppers, sausage, and more, then seasoned with ketchup. Its slightly sweet flavor and savory aroma are addictive—today, it’s a beloved classic found in cafés and homes all over Japan.
● Why it’s considered the origin / background story
Apparently, it was inspired by American soldiers putting ketchup on spaghetti!
I see! But isn’t it amazing how they elevated it into a “hotel dish”!?
Exactly. Back then, Chef Irie saw a simple ketchup spaghetti brought in by American soldiers and thought, “Can’t we make this tastier—something properly refined?” He made a sauce using fresh tomatoes and tomato purée, then stir-fried it to bring out a fragrant savoriness—raising its quality as a Western-style dish. That was the beginning of Napolitan.
● Where to eat it
At “The Café” in Hotel New Grand—the birthplace of Napolitan—you can still enjoy it today exactly as the original recipe intended. Beautifully plated on a white dish and served in a retro interior, it feels like a time slip back to the Showa era. A perfect plate for a slightly luxurious lunch♪
By the way, there’s also an “origin” restaurant for ketchup-based Napolitan: a Western-style diner called “Center Grill” in Noge, just a short walk from Sakuragicho Station. You can enjoy a delicious, generously portioned Napolitan that’s deeply satisfying♪
Doria (Seafood Doria)
Origin: 1927 (Showa 2)
Original restaurant: Hotel New Grand
● Origin & original restaurant
Seafood doria originated in Yokohama at Hotel New Grand in 1927 (Showa 2). Like Napolitan, it was also born at this prestigious hotel that helped lay the foundation of Japan’s Western-style cuisine. It was created by the first executive chef, Sallie Weil. A Swiss-born chef, he is a legendary culinary figure who helped establish authentic French and Western cuisine in Japan.
● About the dish
Seafood doria is a rich, melty dish: butter rice topped with shrimp in cream sauce, béchamel, and plenty of cheese, then baked in the oven until fragrant and golden. It’s like the best of both worlds—gratin meets pilaf. Served piping hot, it’s pure luxury for anyone who loves Western-style comfort food.
● Why it’s considered the origin / background story
It’s such an elegant menu item—how did it come to be?
Believe it or not, it was an “improvised dish” made in response to a guest’s request!
At the time, one of the foreign bankers staying at the hotel fell ill and requested “something easy to digest and nutritious, but still Western-style and delicious…” In response, Chef Weil quickly put together a miraculous combination: butter rice with shrimp, béchamel, and cheese. Though improvised, it was so delicious that it later became an official menu item—and eventually spread throughout Japan.
● Where to eat it
Of course, you can still enjoy doria today at “The Café” in Hotel New Grand, made with the same recipe as always. The aroma of toasted cheese and cream rising from the golden surface… the steam that puffs up the moment your spoon breaks through—irresistible. Savor the birthplace of doria together with the elegant atmosphere of this retro Western-style mansion.
Pudding à la Mode
Origin: around 1950 (around Showa 25)
Original restaurant: Hotel New Grand
● Origin & original restaurant
“It’s cute, it looks amazing, and it instantly boosts your mood!” Pudding à la Mode is a signature dessert like that—and yes, it also originated in Yokohama. It’s said to have been created around 1950 at Hotel New Grand. In the era when officers of the American occupation forces and their families stayed at the hotel, their requests helped give birth to this luxurious sweet.
● About the dish
Next to a firmly set custard pudding, you’ll find vanilla ice cream, whipped cream, and a parade of colorful fruits. Cherries, kiwi, oranges, pineapple… it’s like a jewel box! Beautifully arranged on a long plate called a “Colton dish,” it truly embodies the meaning of “à la mode”—stylish and fashionable.
● Why it’s considered the origin / background story
Hey… isn’t this dessert kind of “too much”?
Really? I heard American ladies back then said, “Just one pudding isn’t enough.”
—In fact, requests reportedly poured in from GHQ officers’ wives saying, “We want something sweeter and more luxurious.” Hotel New Grand’s pastry chefs rose to the challenge. By combining pudding, ice cream, and fruit into a gorgeous presentation, they created what is said to be the beginning of Pudding à la Mode.
● Where to eat it
At the birthplace, Hotel New Grand still serves Pudding à la Mode at “The Café,” faithfully recreating the recipe and even the original dishware. Tasting the real thing in a retro-classic Western-style mansion feels truly “haikara” (old-school stylish). Treat yourself to a slightly luxurious afternoon with a silver spoon♪
Shumai (Kiyoken’s Shumai)
Origin: 1928 (Showa 3)
Original restaurant: Kiyoken
● Origin & original restaurant
When it comes to Yokohama’s “ekiben (station bento) gourmet,” the first name that comes up is “Kiyoken’s Shumai.” It was born in 1928 (Showa 3). In an effort to compete with bento at Tokyo Station and create a signature specialty for Yokohama Station, Kiyoken’s first president, Shigekichi Nonami, developed this shumai with the theme of “Chinese food that stays delicious even when it’s cold.”
● About the dish
These bite-sized shumai dumplings pack in the umami of pork and scallops. They’re designed not to harden easily after steaming and cooling, and to retain aroma and flavor—full of clever ideas that make them perfect for ekiben. With a delicate wrapper and just the right meatiness, even one piece feels satisfyingly rich.
● Why it’s considered the origin / background story
Shumai that tastes good even when it’s cold… isn’t that basically impossible?
And yet—that’s exactly what Kiyoken managed to achieve. That’s what’s so impressive.
Back then, bento had common problems: side dishes would harden, and flavors would fade. That’s when they looked to the “dim sum culture” of Yokohama Chinatown. Teaming up with dim sum craftsmen, they spent about a year developing shumai that blended scallop umami with pork in a perfect balance—delicious even when cooled. It became a huge hit the moment it was sold at the station, and soon “Yokohama means shumai” became a signature phrase.
● Where to eat it
Even today, you can buy shumai at shops and official outlets centered around Yokohama Station. Top recommendations include “Kiyoken Main Store” and “Shumai BAR,” where you can enjoy limited menu items. Fresh, warm shumai hits differently from ekiben—truly a separate kind of delight!
Sanmamen
Origin: around 1930 (early Showa period)
Original restaurant: various theories (Heichinrou / Gyokusentei)
● Origin & original restaurant
“Sanmamen” is a type of thickened, saucy ramen that was born in Yokohama. There are various theories about its exact origin, but it is said to have been served from the early Showa period through the postwar years around Yokohama Chinatown and the Isezakicho area. Leading candidates for the original shop include the long-established Chinatown restaurant “Heichinrou” and “Gyokusentei” in Isezakicho.
● About the dish
The biggest feature is its style: crisp bean sprouts and vegetables are stir-fried, thickened into an ankake-style sauce, and poured generously over steaming hot ramen. The noodles are often thin and straight, and the soup is commonly soy sauce–based—simple yet deeply flavorful. Packed with vegetables and served piping hot, it’s a beloved local ramen that warms you from the inside out.
● Why it’s considered the origin / background story
When I heard “sanmamen,” I thought it was ramen with sanma (Pacific saury) fish in it.
But sanma isn’t involved at all! The name comes from the characters “生馬 (sanma),” and it supposedly means “noodles with bean sprouts”!
Around Yokohama Port at the time, many workers labored long hours, and what they needed was an easy, affordable, filling bowl of piping-hot ramen. To meet that demand, “Sanmamen (生馬麺)” was born—stir-fried vegetables turned into a thick sauce and poured on top. With both hearty satisfaction and vegetables, it became established as the people’s ramen.
● Where to eat it
At “Gyokusentei” (Isezakicho main store, Yokohama Porta branch, and more)—said to be one of the origins—you can still enjoy the classic taste today. Beyond that, it’s a standard menu item at long-established Chinatown restaurants and ramen shops across town. “I want something light, but still with depth”… it’s the perfect bowl for days like that!
Yokohama Iekei Ramen
Origin: 1974 (Showa 49)
Original restaurant: Yoshimuraya
● Origin & original restaurant
The original “Iekei ramen,” which spread nationwide, began with “Yoshimuraya,” founded in 1974. It started in Shin-Sugita in Isogo Ward, Yokohama, and later moved its main shop to near Yokohama Station’s west exit. The ramen developed by its founder, Minoru Yoshimura, evolved into a brand-new genre later known as “Iekei.”
● About the dish
A rich, cloudy soup made from pork bones and chicken stock, thick straight noodles, and the classic toppings: three sheets of nori, spinach, and chashu. Another signature Iekei joy is choosing your preferences before eating—noodle firmness, soup strength, and the amount of fat. The bold umami and filling satisfaction make it a true representative of “stamina ramen”!
● Why it’s considered the origin / background story
I heard it started from the idea: “What if we mix Hakata ramen and Tokyo ramen—wouldn’t that be good?”
It’s like… a genius idea delivered with a totally casual vibe (lol). But it really nailed it!
Minoru Yoshimura combined the trendy Hakata-style tonkotsu ramen of the time with Tokyo-style shoyu ramen, aiming for a “rich, addictive ramen.” Tonkotsu alone could be too heavy, and soy sauce alone could feel lacking—so he hit the sweet spot in between, and it became a major success. Disciples who received noren-splitting often added “○○-ya (家)” to their shop names, which became the origin of the term “Iekei.”
● Where to eat it
The original “Yoshimuraya” is still near Yokohama Station today—and there’s always a long line! Plus, there are many “direct-lineage” shops and “inspired” shops all over Yokohama. When you’re craving a stronger, bolder flavor, Iekei is the answer! The classic style of devouring it with rice is also a staple.
Gyūnabe (the precursor to Sukiyaki)
Origin: early Meiji period (around 1868)
Original restaurant: unknown
● Origin & original restaurant
Gyūnabe is said to have been born in Yokohama in the early Meiji period (around 1868), and it can be considered the beginning of Japan’s beef-eating culture. The official “original restaurant” is unknown, but as shops serving gyūnabe sprang up around the foreign settlement and the port area, the dish spread widely. One long-established restaurant that still preserves this tradition today is “Araiya,” founded in 1895.
● About the dish
Gyūnabe is a hot pot dish in which beef, tofu, green onions, shirataki, and more are simmered in a sweet-salty warishita sauce—essentially the prototype of what we now call sukiyaki. Before sukiyaki became widespread, gyūnabe took hold as an accessible way to eat beef. Its seasoning—based on soy sauce, sugar, and mirin—blends Edo’s simmered-dish culture with Western beef culture, creating a true Japanese-Western fusion cuisine.
● Why it’s considered the origin / background story
In old Japan, eating beef was basically taboo, right?
Yeah… but when Yokohama opened its port and Western culture poured in, the biggest change was in “food,” wasn’t it?
As people saw foreigners eating beef after the port opened, Japanese residents began to view beef as “the taste of civilization,” and gyūnabe drew attention. At first, it was a privileged dish for a limited upper class, but it gradually spread to ordinary people and became a “modern feast” symbolizing the era of civilization and enlightenment.
● Where to eat it
If you want to eat gyūnabe in Yokohama, a highly recommended long-established restaurant is “Araiya.” With over 120 years of history, it serves traditional flavors using Japanese black wagyu in a calm Japanese-style space that retains the atmosphere of earlier times. You can enjoy not only gyūnabe simmered in warishita, but also sukiyaki and shabu-shabu. Their lunch sets are popular too—making it easy to experience a “taste of the Meiji era” casually!
Igirisu Pan (English Bread)
Origin: 1862 (Bunkyu 2)
Original bakery: Robert Clarke’s bakery (later Uchiki Pan)
● Origin & original bakery
Considered the starting point of Japan’s “shokupan (sandwich bread) culture” is “England,” sold by the long-established bakery “Uchiki Pan” in Yokohama’s Motomachi. The bread’s roots trace back to 1862 (Bunkyu 2), when a British man named Robert Clarke opened a bakery in the foreign settlement. Later, Ichiro Uchiki learned Clarke’s baking techniques and founded “Uchiki Pan” in 1888. In Yokohama, they have continued to protect the same flavors since the Meiji era.
● About the bread
“England” is a moist and springy, dome-shaped loaf. Made without additives and using simple ingredients—flour, yeast, salt, and water—it offers a gentle flavor with the aroma of wheat and a subtle sweetness. Toast it and it’s crispy outside and fluffy inside. It’s “real bread” you can enjoy every morning without getting tired of it.
● Why it’s considered the origin / background story
After the port opened, many foreigners began living in Yokohama—and bread was their staple food. That led to the birth of bakeries serving foreigners, and eventually Japanese people began learning baking techniques too. Trained under Robert Clarke, Uchiki inherited the recipe and spirit, and founded Uchiki Pan to spread “authentic bread for Japanese people.” For more than 130 years since, it has supported Yokohama’s breakfast tables.
● Where to eat it
Even today, “Uchiki Pan” continues to operate as a long-established bakery with its main shop in Yokohama Motomachi. Their signature “England” can sell out in the morning. The shop is also lined with nostalgic handmade breads—cream buns, anpan, sandwiches, and more. It’s a great stop during sightseeing for breakfast or as a souvenir♪
Ice Cream (“Aisukurin”)
Origin: 1869 (Meiji 2)
Original seller: Fusazo Machida (Bashamichi)
Category: origin dish
● Origin & original seller
The first time ice cream was made and sold in Japan was in 1869 (Meiji 2). And the location was—amazingly—right here in Yokohama, on Bashamichi. The person who sold it was Fusazo Machida, who learned the method from an American and began selling it under the name “aisukurin.” Back then, a “cold sweet” was still a rare thing, and it ended up making a big impact on Japan’s food culture.
● About the dessert
Compared to modern ice cream, “aisukurin” has a slightly icy, crunchy texture, with a gentle sweetness from eggs and milk. It contains less milk fat, so it’s refreshing and somehow nostalgic. It’s quite different from today’s “rich vanilla”—a simple, retro dessert with a subtle Japanese feel.
● Why it’s considered the origin / background story
I thought being able to eat ice cream was actually a pretty recent thing…
But when Yokohama opened its port, all kinds of culture rushed in at once—even cold sweets!
As Yokohama opened with the Meiji Restoration, Western food culture arrived one after another. Of course, that included “cold desserts = ice cream.” Fusazo Machida learned how to store ice and how to make it from an American, then adapted it for Japanese tastes and sold it as “aisukurin.” The price per serving was said to be around 800 yen in today’s value! Even so, it became a big topic and drew attention as Japan’s first “Western-style sweet.”
● Where to eat it
Today, recreations of the original recipe are sold under names such as “Yokohama Bashamichi Ice.” If you spot it at a tourist facility or souvenir shop, give it a try. Eating “aisukurin” while walking along Bashamichi on a hot day feels like a special bite of Meiji-era Yokohama♪
Chūka-man (Butaman / Steamed Pork Bun)
Origin: Meiji–Taisho period (exact year unknown)
Original shop: multiple Chinatown shops (e.g., Edosei)
Category: uniquely evolved
● Origin & original shop
Chūka-man originated in China, but it was here in Yokohama Chinatown that it became established in Japan as a “street-food, eat-while-walking” gourmet. Records indicate that pork buns were already being sold in Chinatown during the Meiji–Taisho era, and one representative shop that evolved them into today’s style is “Edosei.” Founded in 1894, this long-established shop is famous for its jumbo-sized chūka-man.
● About the dish
Chūka-man is a type of dim sum: fillings like pork and onion are wrapped in fluffy dough and steamed. Yokohama’s chūka-man are especially known for being huge!
So big you might think, “Is this the size of a face!?” Juicy pork, sweet dough, and a burst of meat juices… it’s basically a “walking gourmet festival.”
● Why it’s considered the origin / background story
Mirai: “Pork buns somehow became a ‘tourist destination soul food,’ didn’t they?”
Minato: “And one bun can fill you up—ultimate theory…!”
Yokohama Chinatown has long been home to immigrants and chefs from China, and dim sum culture took root here. Within that culture, Yokohama-style chūka-man evolved as a product that feels snack-like yet still offers real satisfaction. Its handheld style, plus jumbo sizes and unique fillings that also look great in photos, grew popular—turning it into a must-eat food for tourists.
● Where to eat it
Top representatives include Chinatown favorites like “Edosei” and “Kouchou.” Their storefronts are always lined with freshly steamed buns—pork buns, shrimp chili buns, shark fin buns, char siu melon bread, and more. You can buy just one and eat as you walk, so it’s easy to enjoy depending on how hungry you are♪
Summary: Yokohama’s Flavors Come with Stories!
Napolitan, doria, Iekei ramen… I can’t believe they were all “born in Yokohama”!
Right!? Every dish is packed with a “story”—it’s almost a waste to just eat without knowing it.
As Japan’s “gateway for Western culture,” Yokohama has welcomed countless new flavors.
But that’s not all.
These foods then evolved further—through Japanese creativity and ingenuity—into something uniquely their own, and you can find them right here.
Hotel-born Western dishes like Napolitan and doria,
pioneers of ramen culture like Iekei ramen and sanmamen,
and evolved dim sum delights like chūka-man and shumai──
Each one is filled with the scent of Yokohama’s history and everyday life.
Whether you’re visiting Yokohama as a tourist or you live here,
be sure to experience the authentic taste in its “birthplace”!
On Minato & Mirai’s blog, we also introduce delicious cafés and restaurants from a local’s point of view♪
There are lots of great spots for strolls, dates, and anniversaries too!
Please come take a look!
コメント