Men-Eiji Sapporo's two distinct ramen destinations

For ramen obsessives across Australia, Sapporo has long sat near the top of the bucket list. The Hokkaido capital's reputation rests on rich, slow-simmered bowls built to survive sub-zero winters, and within that scene the gyokai-tonkotsu style stands out as a particularly intense expression. Men-Eiji, founded by Jun Furukawa, has carved out a distinctive lane in Toyohira Ward with broths that marry pork bone depth with layers of seafood umami.

Furukawa's path from apprentice to internationally recognised chef has shaped both venues under the Men-Eiji banner. His global pop-ups, awards, and Michelin Bib Gourmand recognition have drawn curious diners from Melbourne, Sydney, and beyond. The brand now operates two restaurants within Sapporo, each with its own personality, its own regulars, and a slightly different interpretation of the signature broth.

The differences between Hiragishi BASE and Duck Ramen EIJI go deeper than the name on the sign. One feels like a neighbourhood workshop where the broth does the talking, while the other leans into a slightly bolder culinary identity with duck at its centre. The comparison below maps out the practical contrasts, and the rest of the piece walks through atmosphere, menu philosophy, and signature bowls.

Feature Men-Eiji Hiragishi BASE Duck Ramen EIJI
Ward Toyohira Ward Toyohira Ward
Vibe Workshop-style, focused on the craft Slightly more playful, duck-led concept
Signature broth Pure gyokai-tonkotsu Gyokai-tonkotsu with duck elements
Signature topping Pork char siu, nori, scallion Duck chashu, leek, duck fat
Seating feel Counter-heavy, chef's view Mix of counter and small tables
Best suited to Purists chasing the original broth Curious diners wanting something different

Location and setting within Toyohira Ward

Both Men-Eiji restaurants sit within Toyohira Ward, a quiet southern slice of Sapporo that locals tend to prefer over the busier Susukino strip. The ward feels residential in pockets, dotted with small shops, schools, and the kind of low-rise apartments that house long-time Hokkaido families. Hiragishi BASE sits closer to Hiragishi subway station, making it the easier drop-in for travellers arriving from central Sapporo on the Namboku Line.

Duck Ramen EIJI requires a slightly longer walk or a short bus ride from the same station, tucked into a quieter pocket that locals describe as having an "arvo sun" kind of calm, even though Toyohira's weather tends more toward snow than sunshine in winter. The extra effort pays off in a more relaxed pace once inside, with fewer tour groups passing through.

For visitors planning a Sapporo ramen pilgrimage, the geography matters. Hitting both in a single afternoon is doable, but most Australian travellers tend to space them across separate evenings to fully appreciate each. Hiragishi BASE pairs naturally with a stop at a local izakaya beforehand, while Duck Ramen EIJI works well as a standalone dinner after a day exploring the Toyohira River area.

Atmosphere and interior feel

Hiragishi BASE reads as a serious ramen workshop from the moment the door slides open. The space leans into minimalism: a wooden counter, a view into the kitchen, and the steady sound of broth being ladled. Staff move with the quiet efficiency you'd expect from a team that has simmered the same pot for years. There is little background music and even less decoration, which lets the bowl do the talking.

Duck Ramen EIJI carries a slightly warmer, more conversational energy. The interior mixes counter seats with a handful of small tables, making it easier for groups or families to settle in. Subtle duck motifs appear in the signage and serving ware, hinting at the menu's identity before the first bowl arrives. The lighting is warmer, the pace a touch slower, and the room often hums with regulars catching up rather than the focused silence of its sister restaurant.

Both venues feel distinctly Sapporo rather than tourist-oriented, which is part of the appeal for international visitors. Staff are accustomed to non-Japanese speakers but rarely translate the menu aggressively, so a quick scan beforehand helps. The atmosphere across both locations rewards diners who arrive with patience, an empty stomach, and a willingness to follow the kitchen's lead rather than the other way around.

Signature broths and menu philosophy

The gyokai-tonkotsu base anchors both restaurants, built from pork bones and a blend of seafood elements simmered over many hours. At Hiragishi BASE, the broth is presented in its purest form, layered with pork fat, a touch of yuzu in some versions, and finished with clean, restrained toppings. The menu here feels like a focused study of one idea executed at a high level.

Duck Ramen EIJI takes that same foundation and threads duck through it, not as a gimmick but as a flavour extension. Duck fat enriches the broth, duck chashu replaces or accompanies the pork, and the seasoning leans slightly deeper to balance the bird's gamier notes. The result is a menu that still respects the original broth philosophy while offering something genuinely different for return visitors.

For Australian diners familiar with the heavier, miso-forward Sapporo styles at home, both Men-Eiji locations offer a more seafood-forward experience. The umami reads cleaner, the mouthfeel silkier, and the salt level more controlled. It is the kind of bowl that rewards slow sipping between noodle lifts rather than rushed bites between meetings.

Signature dishes to try at each

Hiragishi BASE classics include:

Duck Ramen EIJI standouts include:

Both menus also rotate limited seasonal items depending on Hokkaido's produce calendar, so checking the official menus before visiting is worth the effort. Travellers flying out from Sydney or Melbourne in winter should keep an eye out for snow crab or scallop-topped specials that appear during the colder months.

Founder's vision and international recognition

Jun Furukawa's fingerprints are visible across both locations, from the broth recipes to the way staff plate each bowl. His career arc, including stints abroad and high-profile collaborations, has shaped a brand identity that feels rooted in Sapporo but speaks to an international audience. The Michelin Bib Gourmand recognition has only sharpened that profile, drawing more curious diners from overseas without diluting the local feel.

Pop-up appearances in cities like Melbourne have introduced Australian palates to the Men-Eiji style, and that cross-pollination shows up in subtle ways across both menus. The duck concept at Duck Ramen EIJI, for instance, echoes the kind of bold flavour layering that resonates well with Australian diners raised on rich coffee cultures and slow-cooked meat traditions. The broth's intensity feels familiar rather than foreign to a palate trained on long-simmered beef dishes and reduction-heavy sauces.

Furukawa's ongoing collaborations with other chefs also feed back into both restaurants. Limited-run bowls tied to specific partnerships appear throughout the year, and these often become the most photographed dishes of the season. Catching one requires flexibility, but the reward is a bowl that tells a slightly bigger story than the standard menu.

Planning the visit and getting there

Toyohira Ward sits about fifteen minutes by subway from central Sapporo, with Hiragishi station on the Namboku Line being the closest hub. From there, both locations are walkable, though comfortable shoes help during Hokkaido's snow season. Travellers coming straight from New Chitose Airport should allow at least ninety minutes for the journey into town, including the JR Rapid train to Odori and the subway transfer.

For anyone mapping out a broader Toyohira ramen crawl, a guide to the ramen culture in Sapporo's Toyohira Ward lays out the surrounding shops and walking routes that complement a Men-Eiji visit. It is worth pairing the article with a slow afternoon of neighbourhood exploring before the evening bowl.

Practical checklist for visitors:

Book a Sapporo ramen experience through the official Men-Eiji reservation links and step into the broth that put Toyohira Ward on the global map.