Hello, this is Minato and Mirai♪
Yokohama is home to many famous dishes that everyone has tried at least once.
But did you know that some of these dishes were actually born in Yokohama?
For example, Spaghetti Napolitan, Doria, and Purin à la Mode.
And even Shumai, Iekei Ramen, and Sanma-men!
Surprised? Many dishes that you might think are from somewhere else were actually born in Yokohama.
What’s even more interesting is the background and culture behind these dishes!
And even today, you can still enjoy the authentic taste right here in Yokohama!
If you’re someone who wants to learn more about the “roots of Yokohama’s flavors” that aren’t found in typical guidebooks,
then this is the perfect, slightly deeper, and delicious journey for you――
Let’s explore Yokohama’s culinary stories together!
What you'll learn in this article
✅ 10 dishes that originated in Yokohama
✅ The stories behind the birth of each dish in Yokohama
✅ Information on "original shops" where you can still enjoy these dishes
Spaghetti Napolitan
Origin: Early 1950s (Showa 20s)
Origin shop: Hotel New Grand
● Origin and Origin Shop
Napolitan was born in Yokohama in the early 1950s. The birthplace is the famous “Hotel New Grand.” It is said to have been influenced by the U.S. military stationed in Yokohama after World War II. The dish was created by the hotel’s second head chef, Shigetada Irie.
● Overview of the Dish
Napolitan is a pasta dish unique to Japan, where boiled spaghetti is stir-fried with onions, bell peppers, sausages, and seasoned with ketchup. The sweet taste and savory aroma have become addictive, and now it’s a popular dish served in coffee shops and homes across the country.
● Why It’s Considered the Original / Background of Its Birth
Apparently, the idea came from American soldiers who were putting ketchup on spaghetti!
Wow, but it’s amazing that it was elevated into a “hotel dish”!
That’s right. Back then, when the American soldiers brought in simple ketchup spaghetti, Chef Irie wondered, “Can I make this more delicious and presentable as a proper dish?” Using fresh tomatoes and tomato puree to make the sauce, and frying it with a fragrant touch, he created what became the Napolitan we know today.
● Where to Eat It
At Hotel New Grand, the originator of Napolitan, they still serve the original recipe at “The Café.” The beautifully plated pasta served on a white dish, within a retro interior, makes it feel like you’ve time-travelled to the Showa era. It’s a perfect dish for a slightly luxurious lunch!
Doria (Seafood Doria)
Origin: 1927 (Showa 2)
Origin shop: Hotel New Grand
● Origin and Origin Shop
Seafood Doria was created in 1927 at Hotel New Grand in Yokohama, just like Napolitan. The dish was created by the first head chef, Salvatore “Sally” Weil, a Swiss chef who brought French and Western cuisine to Japan. It is a perfect example of the Western-style dishes that Yokohama became known for.
● Overview of the Dish
Seafood Doria is a dish made by placing shrimp cream stew over butter rice, adding white sauce, and then baking it with cheese. It’s like a combination of gratin and pilaf. Served piping hot, it’s a decadent dish loved by Western food enthusiasts.
● Why It’s Considered the Original / Background of Its Birth
Such a fancy dish, but how did it originate?
It was actually created on the spot in response to a request from a hotel guest!
Back then, a foreign banker staying at the hotel fell ill and requested “something easy to digest, nutritious, and delicious.” Chef Weil quickly responded by creating a seafood cream stew over butter rice, which became the foundation of Seafood Doria. Despite being an improvised dish, it was so delicious that it eventually became a formal menu item and spread across Japan.
● Where to Eat It
At Hotel New Grand, you can still enjoy the original recipe of Seafood Doria at “The Café.” The aroma of melted cheese and cream from the crispy top, combined with the elegant atmosphere of the retro Western-style building, offers a perfect experience for a luxurious lunch.
Pudding à la Mode
Origin: Around 1950 (Showa 25)
Origin shop: Hotel New Grand
● Origin and Origin Shop
“Purin à la Mode,” the representative of cute and exciting desserts, was also born in Yokohama around 1950 at Hotel New Grand. During the time when American military officers and their families were staying at the hotel, they requested such a luxurious dessert, which led to the creation of this dish.
● Overview of the Dish
Purin à la Mode consists of a firm custard pudding served with vanilla ice cream, whipped cream, and a variety of fruits such as cherries, kiwis, oranges, and pineapples. The dessert is beautifully arranged on a long dish, embodying the definition of “à la mode”—stylish and trendy.
● Why It’s Considered the Original / Background of Its Birth
This dessert seems a bit over-the-top, doesn’t it?
Apparently, the wives of the GHQ were requesting “something more luxurious and sweet”!
In fact, the wives of the GHQ requested a more luxurious and sweet dessert, which led the pastry chefs at Hotel New Grand to combine pudding, ice cream, and fruits to create this beautiful dessert. This is said to be the origin of Purin à la Mode.
● Where to Eat It
At Hotel New Grand, you can still enjoy Purin à la Mode, made with the original recipe and serving dishes, at “The Café.” The retro-classic building and elegant atmosphere make it the perfect place to enjoy this luxurious dessert, perfect for a lavish afternoon!
Shumai (Kiyoken’s Shumai)
Origin: 1928 (Showa 3)
Origin shop: Kiyoken
● Origin and Origin Shop
The first name that comes to mind when talking about Yokohama’s “ekiben gourmet” is “Kiyoken’s Shumai.” It originated in 1928. The first president of Kiyoken, Shigekichi Nonami, wanted to create a signature dish for Yokohama Station to compete with Tokyo Station’s bento, and thus the Shumai was born.
● Overview of the Dish
Shumai (Chinese dumplings) is a small bite-sized dumpling made by wrapping a filling of pork and scallops. It is steamed and then cooled, retaining its texture and flavor. The delicate balance of thin skin and savory meat makes it a satisfying dish, perfect for a snack or meal.
● Why It’s Considered the Original / Background of Its Birth
How can dumplings be tasty even when they’re cold?
The genius of Kiyoken lies in how they made this dish work even after cooling!
Back then, bento boxes faced issues with food becoming hard and losing flavor over time. The solution was found in Yokohama’s Chinatown “dim sum culture.” After collaborating with dim sum artisans for about a year, Kiyoken developed the Shumai, blending the savory flavor of scallops and pork, which remained delicious even after cooling. This innovation made the Shumai a huge hit, and it became synonymous with Yokohama.
● Where to Eat It
You can still enjoy the Shumai at Kiyoken’s main store and its various outlets around Yokohama. Shumai served hot directly from the steamer offers a completely different experience from the one you get from a bento box.
Sanma-Men
Origin: Around 1930 (Early Showa period)
Origin shop: Several theories (Heichinrou, Gyokusentei)
● Origin and Origin Shop
“Sanma-Men” is a type of “stir-fried noodle with sauce” born in Yokohama. There are several theories regarding the exact birth date, but it is generally believed to have been served in Yokohama’s Chinatown and around Isezaki-cho in the early Showa period. Prominent origin shops include Heichinrou in Chinatown and Gyokusentei in Isezaki-cho.
● Overview of the Dish
The main characteristic of Sanma-Men is the stir-fried bean sprouts and vegetables, which are then topped with a thick, starchy sauce, served over piping hot noodles. The noodles are thin and straight, and the soup is mostly soy-based, offering a rustic yet deep flavor. Loved by locals, this dish is considered a “local ramen” that provides warmth and comfort.
● Why It’s Considered the Original / Background of Its Birth
When I first heard the name “Sanma-Men,” I thought it was a fish-based noodle dish!
Actually, “Sanma” comes from the Chinese character for “fresh horse” (生馬), which means “noodle dish with bean sprouts”!
During the time when Yokohama port was bustling, there were many laborers who worked long hours, and there was a demand for quick, cheap, and filling “hot ramen.” Sanma-Men was born as an answer to that demand. The combination of stir-fried vegetables in a starchy sauce over noodles became a comforting and satisfying dish, establishing itself as a “local ramen” loved by the people.
● Where to Eat It
One of the most recommended places to try Sanma-Men is Gyokusentei (Isezaki-cho main store, Yokohama Porta store), where they continue to serve the same traditional taste. It’s also a popular dish at many old restaurants in Chinatown and ramen shops throughout the city. If you’re craving something hearty with a bit of depth, this dish is the perfect choice!
Iekei Ramen
Origin: 1974 (Showa 49)
Origin shop: Yoshimuraya
● Origin and Origin Shop
The original Iekei ramen, a popular style of ramen in Japan, was created in 1974 at Yoshimuraya, which was initially located in Isogo, Yokohama, and later moved near Yokohama Station. The dish was developed by Yoshimura Minoru, who blended flavors from Hakata-style tonkotsu ramen and Tokyo soy-based ramen to create the now famous Iekei ramen.
● Overview of the Dish
Yokohama’s Iekei ramen is known for its rich, creamy tonkotsu (pork bone) and chicken broth, served with thick straight noodles. Toppings include three sheets of nori (seaweed), spinach, and char siu (braised pork). What makes Iekei ramen unique is that diners can choose the hardness of the noodles, the richness of the soup, and the amount of fat in the broth.
● Why It’s Considered the Original / Background of Its Birth
Minoru Yoshimura, inspired by the pork bone ramen from Hakata and soy-based ramen from Tokyo, developed a thick and rich broth that balanced both styles. The dish was an instant success and became the foundation for the “Iekei” style of ramen.
The “Iekei” name comes from adding “family” to the ramen, but it’s also a mix of two different ramen cultures—Hakata and Tokyo!
It’s amazing how they combined the best parts of two ramen worlds!
Yoshimura’s creation quickly became a success, and the “Iekei” style of ramen spread throughout Japan. Today, it is a beloved dish in Yokohama and is popular across the country.
● Where to Eat It
The main store of Yoshimuraya, located near Yokohama Station, is still a popular spot with long lines. There are also many “direct” and “inspired” shops serving Iekei ramen around Yokohama. If you’re craving a rich, hearty bowl of ramen, Iekei is the way to go!
Gyunabe (Later Known as Sukiyaki)
Origin: Early Meiji period (around 1868)
Origin shop: Unknown
● Origin and Origin Shop
Gyunabe, the precursor to sukiyaki, is said to have originated in Yokohama in the early Meiji period (around 1868). While the exact origin shop is unknown, the dish became popular among foreigners in the foreign settlement and port areas. One of the long-standing restaurants that still serves it is the 1895-established “Araiya.”
● Overview of the Dish
Gyunabe is a hot pot dish where beef, tofu, scallions, and shirataki noodles are simmered in a sweet and savory broth, the precursor to modern sukiyaki. It’s a fusion of Edo-period simmered dishes and Western beef cuisine, creating a dish that is distinctly Japanese yet influenced by Western flavors.
● Why It’s Considered the Original / Background of Its Birth
In the old days, eating beef was considered taboo in Japan, right?
That’s true. But with the opening of Yokohama, Western culture poured in, and “food” was one of the first things to change.
After the opening of Yokohama, Japanese people noticed the foreigners eating beef, and it was seen as “the taste of civilization.” This led to the rise of Gyunabe, and over time it evolved into what we now know as Sukiyaki, becoming a symbol of modernization.
● Where to Eat It
For an authentic taste of Gyunabe, head to “Araiya,” a historic restaurant that has been serving the dish since 1895. Enjoy this traditional dish made with premium Japanese beef in an atmosphere that reflects the old Yokohama.
England Bread
Origin: 1862 (Bunkyu 2)
Origin shop: Robert Clark’s bakery (later Uchi-Ki Pan)
● Origin and Origin Shop
The origin of Japan’s “bread culture” can be traced back to “England,” the bread sold at Uchi-Ki Pan, a historic bakery in Motomachi, Yokohama. The roots of this bread go back to 1862, when British Robert Clark opened a bakery in the foreign settlement in Yokohama. Later, Ichiro Uchi, who learned the craft from Clark, established Uchi-Ki Pan in 1888, continuing the tradition of this bread in Yokohama.
● Overview of the Dish
“England” is a moist and soft, mountain-shaped loaf. Made with simple ingredients like flour, yeast, salt, and water, it has a gentle sweetness and a fragrance of wheat. When toasted, it becomes crispy on the outside and fluffy on the inside. It’s a bread you can enjoy every morning without getting tired of it.
● Why It’s Considered the Original / Background of Its Birth
After the opening of Yokohama, many foreigners began to live in the city. Bread, a staple food for them, became popular, and soon Japanese people began learning the art of baking. Ichiro Uchi, having learned from Robert Clark, continued his legacy and created authentic bread for the Japanese. Uchi-Ki Pan, founded in 1888, has been a beloved bakery in Yokohama for over 130 years.
● Where to Eat It
Uchi-Ki Pan, a long-established bakery in Motomachi, is still in operation today. The “England” bread,is a popular item, often selling out in the morning. In addition to “England” bread, Uchi-Ki Pan offers a variety of handmade breads such as cream buns, anpan, and sandwiches. It’s a great spot to stop by while sightseeing in Yokohama for breakfast or to take some delicious treats home as souvenirs!
Ice Cream (Aisukurin)
Origin: 1869 (Meiji 2)
Origin shop: Machida Fusaburo (Bashamichi)
Category: Original Cuisine
● Origin and Origin Shop
The first ice cream made and sold in Japan was “Aisukurin,” introduced in Yokohama in 1869. It was sold by Fusaburo Machida, who learned the manufacturing method from Americans and began selling it under the name “Aisukurin.” At that time, cold desserts were a rare novelty, and this introduced ice cream as a new culinary concept to Japan.
● Overview of the Dish
Aisukurin has a more “crunchy” texture compared to modern ice cream. Made with eggs and milk, it has a gentle sweetness and is lower in fat, offering a refreshing taste. It’s different from today’s rich vanilla ice cream and has a nostalgic flavor, giving it a retro feel.
● Why It’s Considered the Original / Background of Its Birth
I always thought ice cream came much later, but it actually started back in the Meiji period!
Yokohama’s opening introduced many new cultures, even ice cream!
With the opening of Yokohama during the Meiji Restoration, Western culture, including cold desserts like ice cream, started to arrive in Japan. Fusaburo Machida learned the ice-making method from Americans and adapted it to suit Japanese tastes, creating “Aisukurin.” Priced at about 800 yen in today’s value, this was Japan’s first “Western-style sweet,” which became popular quickly.
● Where to Eat It
You can still enjoy Aisukurin at places like “Yokohama Bashamichi Aisu,” where the original recipe has been preserved. It’s a special treat to enjoy while walking around Bashamichi on a hot day, and a nostalgic taste of Meiji-era Yokohama!
Chinese Buns (Butaman)
Origin: Meiji to Taisho period (exact year unknown)
Origin shop: Several shops in Chinatown (e.g., Edo Sei)
Category: Unique Evolution
● Origin and Origin Shop
Although Chinese buns originated in China, it was in Yokohama Chinatown that they evolved into a popular “street food” in Japan. By the Meiji-Taisho period, meat buns were already being sold in Chinatown, with Edo Sei being one of the most famous early shops, known for its giant-sized Chinese buns since its establishment in 1894.
● Overview of the Dish
Chinese buns are a type of dim sum made by wrapping a filling of pork and onions in a fluffy dough and steaming them. Yokohama’s Chinese buns are especially known for being large—some are as big as your face! The juicy pork filling, sweet dough, and burst of savory juices make for a perfect snack, especially when enjoyed while walking around Chinatown.
● Why It’s Considered the Original / Background of Its Birth
In Yokohama Chinatown, many Chinese immigrants and cooks have been living for a long time, establishing the culture of dim sum. It was in this setting that the Chinese bun evolved into something that was easy to eat while walking and filling enough to satisfy a hungry stomach. The large, visually appealing size and unique fillings made it a popular item for tourists.
● Where to Eat It
Famous shops like “Edo Sei” and “Koucho” offer freshly steamed Chinese buns in Chinatown. There are also many different types of buns to try, including meat buns, shrimp buns, shark fin buns, and even char siu melon bread. You can enjoy them on the go, making it a great option for a casual snack while exploring the area.
Summary: The “Story” Behind Yokohama’s Flavors
It’s surprising to learn that even dishes like Napolitan, Doria, and Iekei ramen all originated in Yokohama!
It’s amazing how each of these dishes has its own “story” and history behind them!
Yokohama, as the “gateway to Western culture” in Japan, has embraced many new flavors. But that’s not all. These flavors have further evolved into unique dishes thanks to Japanese creativity and sensitivity.
Dishes like Napolitan and Doria, which are Western-style meals created in hotels, the pioneering ramen cultures of Iekei and Sanma-Men, and the evolution of dim sum dishes like Chinese Buns and Shumai—each one tells a story of Yokohama’s rich history and culture.
Whether you are visiting Yokohama as a tourist or living here, be sure to try the original flavors of these dishes in their birthplace!
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