Dark abstract background with warm amber highlights and subtle texture, moody and atmospheric

Rich Seafood-Tonkotsu Ramen, Crafted in Sapporo

Curious how our gyokai-tonkotsu broth achieves its rich flavor without the usual greasiness? Why Men-Eiji’s tonkotsu broth feels less greasy explains the secret behind the balance. MEN-EIJI RAMEN brings you bold gyokai-tonkotsu ramen — a deeply savory blend of seafood and pork bone broth — from the heart of Hokkaido.

Find Our Shops

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Michelin Bib Gourmand

Recognized in the Michelin Guide Hokkaido for quality and value

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Founded 2006

Nearly two decades of ramen craftsmanship in Sapporo

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Hall of Fame

Inducted into Ramen Walker Hokkaido Hall of Fame, 2018

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Two Locations

Hiragishi BASE and Duck Ramen EIJI in Sapporo

Award-winning ramen from the founder who brought house-made noodles to Sapporo

Ever wondered what sparks our limited-edition bowls? Explore the story behind the flavors and the creative process. Inside the inspiration for Men-Eiji’s limited-edition bowls Jun Furukawa opened 麺eiji in Hiragishi in 2006 and has been pushing ramen forward ever since — from pop-ups in California to collaborations with Ippudo and Soranoiro.

MEN-EIJI HIRAGISHI BASE

〒062-0932 北海道札幌市豊平区平岸2条11丁目1-12

11:00–14:45 & 17:00–19:30 — Closed Wednesdays

TEL: 011-813-7233

About a 10-minute walk from Hiragishi Station and Minami-Hiragishi Station

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Warm amber-toned bowl of ramen with sliced duck and scallions, steam rising against a dark, moody backdrop

DUCK RAMEN EIJI

〒065-0041 北海道札幌市東区本町1条9丁目3-30

11:00–15:00 & 17:00–20:00 — Closed Wednesdays

TEL: 011-784-3321

Won 1st place in Ramen Walker's new shop ranking (2019)

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Steaming bowl of rich ramen on a dark wooden counter, warm amber and deep brown tones, cozy ramen shop atmosphere

From Sapporo to the world — a ramen brand built on passion and innovation

Jun Furukawa has taken MEN-EIJI from a single shop in Hiragishi to international pop-ups in San Francisco and Oakland, collaborations with legendary ramen houses, and a LAWSON instant noodle release. Ever wondered how both MEN-EIJI locations manage to serve their rich gyokai-tonkotsu broth smoothly through the lunchtime crowd? Check out the full story here How Men-Eiji’s Two Locations Handle Peak Lunch Rushes for a behind-the-scenes look at their peak rush strategies.

Steaming bowl of rich ramen with sliced pork and scallions on a dark wooden table, warm amber glow

A Legacy of Recognition

National & Local Rankings

In 2008, MEN-EIJI ranked 3rd nationally on Tabelog and has been listed among the Hyakumeiten ever since. In 2009, it claimed the No.1 spot on an SNS-based Sapporo ramen ranking. By 2014, a TV program named it No.1 in Sapporo and No.1 in Toyohira-ku — one of the city's fiercest ramen battlegrounds.

Warm bowl of ramen on a dark wooden counter, steam rising softly in a dimly lit ramen shop interior

2016: A Landmark Year

MEN-EIJI earned the No.1 spot in the Hokkaido Walker ramen ranking, received the Michelin Guide Hokkaido Bib Gourmand, and won the Hokkaido Good Business Award Grand Prix. That same year, Jun Furukawa held a pop-up event at a renowned restaurant in Oakland, California.

Bowl of noodle soup with sliced pork, scallions, and steam rising, on a dark wooden table, warm amber tones

Innovation & Community

Jun Furukawa organized ramen industry events ACTION and AWA to bring shops together. He developed regional ramen using local ingredients from Shimokawa-cho and Yoichi, and collaborated with Hakata Ippudo and Tokyo Soranoiro at the Sapporo Ramen Show.

Steam rising from a bowl of rich ramen in a dimly lit kitchen, warm amber and deep brown tones