Best Ramen Noodle Restaurants In Shikoku

Hakata Salt Ramen At A Birthplace Of The SaltHakata Salt Ramen SANWA

Hakata Island is a birthplace of 'Hakata Salt'. This 'Hakata Salt Ramen' is planed by the owner born and grown in saltpan. Althogh the soup is clear and mild, it tastes salt for certain, and excellent with topping and thin noodle.◎Hakata Salt Ramen 580yen

Thick And Smooth Hishio Soba (Ramen) Using Soy Sauce Made In Shodo IslandShodo Island Ramen HISHIO

Shodo Island is famous for making shoyu (soy sauce). Soup with shoyu and stock of local fish is so thick and smooth. Why don't you try?

A Specialty Food At Shionoe Onsen Hot Spring Town! Special Chinese Noodles Only On WeekdaysTanioka Shokudo

A dinner at Shionoe, a hot spring town located in the suburbs of Takamatsu. Its specialty is an old style Chinese noodles (Chuka Soba) with rich soup and juicy chicken. There're many fans of this food, and you can eat it on only weekdays.◎The ordinary Chines noodles is available even on weekends. Special Chinese Noodles 600yen, Chinese Noodles 500yen

Chinese Noodle With Chicken Bone Stock Soup Since 1952 (Showa 27)Ma-chan

This Chinese noodle haven't changed its 'taste anyone can eat every day' since 1952. As soon as it opens, frequenters fill up the diner to enjoy the familiar tastes. Very nice to eat after drinking.

Yoshima Ramen Of Which The Soup Is Made From Dried Sardines Grown In IbukiYoshima Plaza

Dried sardine is called iriko to make udon's (the local specialty in Kagawa) stock soup. This ramen uses such a soup. Light Japanese taste is suitable for the meal on the way to or on the way home.

The New Sense Of Sanuki Soba!! A Stock Soup Made From Sanuki FoodstuffsSanukisoba Suimeian

Mild taste suitable for Sanuki. Dried sardines caught in Ibuki (island in Seto inland sea) and locally grown chicken bones are used to make a mild and refined soup. I recommend this noodle when you want to eat mild noodle after drinking.

The First Sanuki Ramen Made From Wheat Flour For UdonSanuki Ramen Hamando

Hamando is famous for the first Sanuki ramen restaurant. Chewy flat noodles made from flour for udon and stock soup of meat and seafood. Though it looks full of oil, tastes light. The local ramen made from the locally grown foodstuffs is very attractive.

Shionoe Chinese NoodleIkoi Syokudo

Some eating houses in Shionoe provide Chinese noodle. And very delicious. A little sweet soup like for udon, chewy chicken and egg, a rare style for Chinese noodle.

Must Eat At Udon Prefecture! Amber Color 'Sanuki Chuka-soba' Ramen With Savory Smell Of 'Iriko'Mensho KUSUGAMI

Chuka-soba ramen and its soup was made from iriko (small dried sardines) broth which is usually used for udon noodle soup. Enjoy the strong flavor and savory smell of iriko, and the refreshing lingering taste!

At The Place Of Famous Salt, Hakata-no Shio! The Genuine Salt Ramen With Sea BreamMarine Oasis Hakata

The genuine salt ramen you can eat at the roadside rest area at Hakata Island, the birth place of Hakata salt. Its soup made up by the specialty salt and sea bream is superb! I recommend 'Tai-shio Ramen'.

Aiming At The Top Of Ramen! A Genuine Taste, Tokushima Ramen Of Rich Pig Bone Broth & Soy SauceRamen Todai -Omichi Main Shop

As a top university, Tokyo (Todai), 'Ramen Todai' aims at the top of ramen. Tokushima ramen has soup of rich pig-bone broth and soy sauce, then grilled pork and raw egg on it. You can have eggs and spicy moyashi (bean sprouts) for free. You must be a captive of Todai's ramen!◎￥600~. Free eggs that are selected by an egg sommelier. You can also eat grilled pork dipped in mixed egg like Sukiyaki