Here is the ticket machine showing, from left to right: Clam ramen, lobster ramen, uni cream tsukemen, and kani tsukemen. There was also mackerel and mushroom ramen: 

Inside, it was pretty cozy. I'd say you could only fit about 12ish people in there. 

This is the uni tsukemen:

It was, however, extremely rich. I wasn't able to finish all of the broth. 

Look at that ridiculousness. The spoon doesn't even sink into the broth. What you see on top there in a cream-colored spiral is lobster mousse. Yes, mousse. The chef used the same kind of metal foam maker that baristas and my mother-in-law (she's hard core) use for making whipped cream. It, too, wa magical. The noodles were firm and chewy (how I like them), there was a generous topping of green onion and yuzu peel for an extra boost of flavor, and buried deep in the bottom was a boiled egg. 

It is hard to say which was my favorite, the uni cream tsukemen or the lobster ramen. I think they are two completely different things and can't be compared. But, after dining at the Yokohama Ramen Museum (I managed to put away three mini ramen. I'm fat. leave me alone), it is safe to say that this ramen is on a level all its own. If you are ever in Shibuya, eat here. You won't regret it.