Tokushima style Ramen

Tokushima Ramen. If you’re tired of the standard Tonkotsu or Shoyu, this is a must-try.
​What is Tokushima Ramen?
​Originating from Tokushima Prefecture on Shikoku Island, this ramen is often called "Sukiyaki-style ramen." Here’s why:
​The Topping: Instead of the usual Chashu slices, it features sweet and savory simmered pork belly (bara-niku).
​The Raw Egg: It’s traditionally served with a raw egg cracked on top. When you mix the yolk into the hot soup, it creates a rich, creamy texture that perfectly balances the salty broth.
​The Three "Colors": Locals categorize the shops by soup color: Black (Salty-sweet soy), White (Tonkotsu-based), and Yellow (Vegetable/Chicken/Pork blend).
​Spotlight: Ramen Sampa (三八)
​If you ever visit Tokushima, you have to check out Sampa. They are famous for their "Yellow" style soup, which is creamy, mellow, and incredibly comforting.
​But what makes Sampa truly unique is the Tokushima food culture hybrid:
​Ramen + Okonomiyaki: In Tokushima (and specifically at Sampa’s main branches), it is perfectly normal to see people eating ramen alongside Okonomiyaki.
​The "Golden" Combo: Many locals grew up going to shops that served both. It’s the ultimate carb-on-carb comfort meal! Sampa has kept this tradition alive, offering a nostalgic atmosphere that you won't find in Tokyo or Osaka.