Thursday, February 14, 2013


In a mad dash to introduce my brother to as many possible ramen styles as possible, I scoured the internet for traces of Tokushima-style ramen in the Osaka area. Tokushima-style ramen typically has a shoyu tonkotsu broth, fatty slices of pork as opposed to thick pieces of chashu, and a raw egg on top. I had eaten it once before before starting this blog on a field trip to Tokushima to see the famous Awa Odori dance. Some internet searching told me that there was a branch of the chain Todai just a few stations north of the city, so I finally had a chance to try it again.


Ōsaka-fu, Suita-shi, Senriyamahigashi, 1丁目7−29

The Bowl
The broth was a salty shoyu tonkotsu, and the noodles were medium, and straight. It wasn't bad by any means, but I wasn't blown away the way I had been when I had the same style ramen in Tokushima. The pork was pretty good, but it couldn't make up for the lackluster soup and noodles.


Would I Go Again?


Should You Go?
You should definitely try Tokushima ramen, but you don't need to try it here.


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