This isn't really a new bowl ramen I'm reviewing from the Local Series of New Touch Sugomen ramen bowls. By this, I mean it is a newer version of the Yokohama Tonkotsuya Ramen bowl I reviewed in early 2025 (not that long ago as of writing). These Sugomen ramen bowls are the No. 1 selling brand of non-fried cup noodles in Japan and have been well received by customers so they can enjoy authentic local ramen at home.
As mentioned in the previous review, this product is a bowl ramen that reproduces the local Iekei Ramen of Yokohama that very popular in Kanagawa Prefecture and nationwide. This newer version of the soup has been significantly revised to up the deliciousness of the restaurant style soup even more. The base pork bone flavour is richer, and the soy sauce flavour is more intense to add depth, making it a more authentic Iekei ramen.
I reviewed the previous version of this noodle bowl here: Yamadai New Touch Yokohama Tonkotsuya Bowl Review.
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| 3/4 view of the bowl. It looks very distinguished with the black and gold design. |
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| The lid of the bowl. The big red characters translate as Yokohama Toktotsu House, and the black characters underneath say "tonkotsu shoyu" to let you know the style of ramen. The lid represents a full-sized bowl of ramen in a blue bowl containing a tan coloured soup with some oil on the surface. Thick noodles are in the soup along with a slice of charshu, spinach, and 3 sheets of nori (dried seaweed). |
The original lid was a powder blue and it is now a black bowl with a gold line on the rim that matches the gold of the bowl's sides. The broth is also darker than the original broth in the previous version's picture.
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| The side of the bowl. Nice and golden. |
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| Preparation directions and ingredients. |
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| Nutritional information, warnings, and contact info. |
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| The bowl contains a block of dried noodles (not fried), which is standard for all of these noodle bowls in this line. The is a liquid soup packet, a dried ingredients sachet, and 3 pieces of nori. |
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| Dried ingredients added, including pieces of dried spinach. |
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| I added boiling water to the fill line and waited 4 minutes before adding the soup base. |
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| The soup is now a darker, more soy sauce-like in colour. |
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| The fully prepared soup. |
I can't really compare the two versions of this soup. I liked the original, and this version was just as tasty. There was a nice shoyu smell from the bowl, maybe more so in this one, with tonkotsu aromas being secondary. There were some oil droplets on the surface to add additional flavour, and I believe it is a chicken-based oil. This Iekei-style ramen definitely has a good taste with some definite saltiness, but it is smooth to the palate. The noodles were on the thicker side, picked up the soup nicely, and had good texture and chew. The veggies were there, but my bowl seemed to have a bit less spinach? The piece of pork was typical with a bit of a chew and a mild pork flavour. The meat is always a nice touch and the roasted seaweed stands out with that seaweed smell taste. This is a classic bowl of ramen in many ways and I would never complain to be able to buy this. It is tasty and recommended still, just like the previous version.
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