Men Oh Tokushima Ramen

This franchise hails from Shikoku Island, a pig-farming hotbed, so it makes sense that its signature Tokushima ramen would pack this much porcine goodness into each bowl. The tonkotsu cooks down for 16 hours and melds with soy sauce to form a savory broth that supports medium thickness noodles of customizable firmness, butabara (stir-fried pork belly), chashu (simmered pork belly slabs), notably thick-cut menma, and runny-yolked ajitama that bleeds into the broth. The base bowl has flavor to spare, but customers can still pile on more punch by adding a spicy miso ball or habanero paste.