可成家

One of the most under-rated local ramen styles in Japan is Tokushima ramen. Creamy buta soup, heavy with shoyu seasoning, topped with stir-fried pork and a raw egg. This style is like sukiyaki and ramen had a beautiful, beautiful child.

I’ve been to a few shops out in Shikoku on past ramen trips, namely the original Inotani and Sannosan, and have to say that this is good eats.

Kanariya brings it. Anyone whose ramen obsession borders on maniacal, but doesn’t want to trek the 700 kilometers (sorry, no direct train) to Tokushima, consider Kanariya for your ramen education.