Men Oh Tokushima Ramen has been softly open since July 20 and had an official grand opening the weekend before last. It's the second American location of a Japanese-based ramen restaurant; the first thrives in Union City in the East Bay.
The current menu is focused around two styles of ramen ($7.95-8.95): tonkatsu and Tokushima, named after the town in Japan where the chain is based. Both are pork bone-based and include pork and a mix of vegetables, but the tonkotsu is salt-based and the Tokushima is soy-based. The latter is a less common find in the Bay Area and can be served with a raw, pasteurized egg to crack into the bowl, which offers a subtle richness as the egg gently dissolves in the broth rather than cooking into clumps as in an egg drop soup. Noodles taste outstandingly fresh and have the right amount of give and chew.