Tokushima ramen is one of Japan’s most distinctive regional ramen styles, immediately recognisable by its rich, dark brown broth. Made from a pork-bone base seasoned heavily with soy sauce (and sometimes a tonkotsu-shoyu blend), the soup is deep, savoury and slightly sweet. The signature topping is not the usual sliced chashu but sweet-and-savoury simmered pork belly (butabara), rich and glossy, along with bean sprouts and spring onion — and, most famously, a raw egg cracked straight onto the hot noodles, which you mix in to enrich and mellow the broth, sukiyaki-style. Locals often eat it with a bowl of white rice. Hearty, bold and unlike ramen elsewhere, it is a must-try taste of Tokushima city.
🗓️ At a Glance
| Location | Tokushima City, Tokushima |
| Hours | Ramen shops; some morning–afternoon |
| Admission | Bowls roughly ¥700–1,000 |
| Time needed | A quick meal |
| Best time | Year-round |
What to Try
- A rich, dark pork-and-soy broth.
- Sweet-savoury simmered pork belly (butabara).
- A raw egg cracked onto the hot noodles.
- Often eaten with a bowl of white rice.
Combine Your Visit
- Combine with Tokushima Castle in the city.
- Pair with the Awa Odori attractions.
- Read our Tokushima overview .
Getting There
- In Tokushima city: ramen shops around the city and stations.
- On foot: many shops in central Tokushima.
Tips
Add the raw egg and mix it through the hot broth to mellow and enrich it, sukiyaki-style, which is the signature way to eat Tokushima ramen. Order a side of white rice as the locals do to soak up the rich soup, note that some shops open only from morning to early afternoon, and try it in Tokushima city where the style originated.
