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How fat caps shape Men-Eiji’s chashuIn a bowl of ramen, chashu can look like a simple topping, yet its texture and flavor depend on several deliberate choices. The cut of pork, the thickness of…
How Men-Eiji Supports Guests With Food AllergiesDining at a ramen restaurant can require more planning for guests with food allergies. Broths are often simmered for hours, noodles may contain wheat or egg,…
How to Enjoy Men-Eiji’s Broth Down to the Last DropA bowl at MEN-EIJI RAMEN is built around depth. Its signature gyokai-tonkotsu broth brings together seafood and pork bones, creating a base that is creamy,…
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Why MEN-EIJI Ramen Uses a Custom-Designed Pressure CookerIn Sapporo ramen, the broth carries the identity of the bowl. Noodles, toppings, and aroma all matter, yet the soup is where technique becomes most visible.…
The Story of Men-Eiji’s First International Collaborating ChefMen-EIJI’s reputation began in Sapporo, where Jun Furukawa developed a ramen style built around depth, balance, and a strong connection to Hokkaido…