The Most Popular Non-Ramen Items at Men-Eiji
MEN-EIJI is best known for rich gyokai-tonkotsu ramen, where seafood and pork bones create a deep, creamy broth. Yet the Sapporo brand offers plenty for diners who want something alongside their bowl, something to share, or a complete meal without choosing ramen as the main event.
The non-ramen menu is especially appealing when dining with a group. One person may want a substantial rice dish, another may prefer dumplings or fried chicken, and someone else may simply be saving room for a small side. These dishes also give returning guests a different way to experience the restaurant’s Japanese flavours.
For Australian visitors, the appeal is easy to understand. Men-Eiji has the kind of focused menu that suits a quick meal after exploring Susukino, a winter stop after the Sapporo Snow Festival, or a relaxed dinner before catching a train from Sapporo Station. The portions and rich flavours also make sharing a practical choice, much as diners might order several small plates at a Japanese izakaya in Melbourne or Sydney.
Exact availability can differ between MEN-EIJI Hiragishi BASE and Duck Ramen EIJI, and seasonal items may come and go. Still, several categories consistently attract attention: gyoza, karaage, rice-based dishes, and the carefully considered extras that turn a ramen visit into a broader Japanese dining experience.
Gyoza For Sharing
Gyoza is one of the safest choices for a table that wants to start with something familiar. Men-Eiji’s dumplings provide a contrast to its soup-based signature dishes, bringing a browned, crisp underside and a savoury filling that works well with dipping sauce. They are easy to share and substantial enough to stop the meal feeling like ramen is the only option.
For Australian diners, gyoza may feel instantly recognisable, but the setting makes the experience different. Japanese dumplings are often treated as a side dish in Australia, ordered with a beer or shared before the main course. At Men-Eiji, they fit naturally into a meal built around bold seafood, pork and soy flavours, with enough richness to stand up to the restaurant’s famous broth.
The dumplings are also useful for mixed groups. A guest who is less enthusiastic about a heavy bowl can order gyoza with rice or another side, while ramen fans can add a plate for the centre of the table. This flexibility matters in a compact Japanese restaurant, where diners often want to taste several things without ordering an oversized meal for each person.
Karaage And Savoury Fried Dishes
Japanese fried chicken, or karaage, is another popular non-ramen order. Its appeal comes from texture: crisp, seasoned coating around juicy chicken, usually served in pieces that are easy to pick up and share. Against Men-Eiji’s dense broths, karaage offers a dry, crunchy counterpoint.
Karaage suits the way many Australians like to dine casually. It can be a quick side with a soft drink, a snack after a day of sightseeing, or part of a larger spread shared by friends. It also works particularly well in Sapporo’s cold weather, when warm fried food feels satisfying after walking through snowy streets or waiting for a train.
The best way to order it is as part of a balanced table. Dumplings bring a softer, pan-fried texture, while karaage adds crunch. A rice dish makes the meal more filling, and pickles or a light side can cut through the richness. This combination lets diners explore Men-Eiji beyond its headline ramen without losing the restaurant’s hearty character.
Rice Dishes And A Fuller Meal
Rice-based dishes are often the most practical alternative for guests who want something filling but do not want noodles. Depending on the location and current menu, these may include pork, chicken, seafood or other toppings served over rice, giving the meal a familiar Japanese foundation with Men-Eiji’s signature depth of flavour.
A rice bowl is a particularly good choice for visitors with a bigger appetite. Ramen is satisfying, but its broth and noodles create a specific kind of meal. Rice provides a firmer, more substantial base and can be easier to enjoy slowly. It is also a useful option for diners who want to limit soup while still having a complete Japanese main course.
The flavours tend to make sense beside the restaurant’s gyokai influence. Seafood-forward seasoning, pork richness, soy, aromatics and carefully prepared toppings can create a dish that feels connected to the wider menu rather than like an afterthought. For Australians used to donburi, Japanese curry rice or teriyaki bowls, this category is likely to be the easiest transition away from ramen.
| Non-ramen choice | What it adds to the meal | Best for |
|---|---|---|
| Gyoza | Pan-fried texture and savoury filling | Sharing or a light extra |
| Karaage | Crisp, juicy fried chicken | A hearty side or casual snack |
| Rice dish | A filling alternative to noodles | Diners wanting a complete main |
| Seasonal side | A changing taste from the kitchen | Returning guests and adventurous eaters |
| Small cold or pickled side | Freshness and contrast | Balancing rich dishes |
Seasonal Sides And Restaurant Extras
Menus at specialist ramen restaurants can change with the season, available produce and the individual location. That means a small side listed during one visit may not be present the next time. Seasonal dishes are worth checking because they often show how the kitchen works outside its core ramen preparations.
These extras might include vegetables, pickles, a small appetiser or another carefully prepared accompaniment. Their role is often less about quantity and more about balance. A refreshing side can brighten a rich meal, while a savoury appetiser can make a short visit feel more complete.
This is where the difference between the two Sapporo venues becomes useful. MEN-EIJI Hiragishi BASE and Duck Ramen EIJI have their own identities, and the menu focus may vary by site. Diners planning a special visit should check the relevant menu before travelling across the city, particularly during a busy holiday period or around major Sapporo events.
If a menu detail is unclear, checking the restaurant’s current information is more reliable than depending on an old social media post or a translated review. Visitors arranging a group meal can also contact the team before setting out, especially when timing, location or current availability matters.
Building A Better Men-Eiji Order
The most enjoyable way to explore Men-Eiji’s non-ramen selection is to think in contrasts. Choose one crisp item, one soft or savoury item and one filling dish for the table. Gyoza and karaage are natural partners, while a rice bowl can replace ramen for a guest who wants a different main. This approach gives everyone something distinct to try.
Portion planning matters because the restaurant’s flavours are intense. Visitors from Australia may be accustomed to ordering several dishes in a group, but rich pork, seafood seasoning and fried food can become heavy when every item is large. Two or three shared sides may be enough for a small group, particularly if someone is also ordering ramen.
Drinks and pacing can make a difference as well. A cold drink cuts through fried textures, while water helps keep the palate comfortable with concentrated broth or seasoning. Diners who have spent the afternoon exploring Odori Park, the Nijo Market area or the shops around Tanukikoji may appreciate a slower meal rather than rushing through every dish.
Dietary requirements should be communicated clearly. Japanese menus can include wheat, soy, pork, seafood and shared cooking surfaces, and a dish that appears simple may contain stock or seasoning that is not immediately obvious. Australia has a strong culture of asking about gluten, shellfish and other allergens, so visitors should use the same direct approach in Sapporo and confirm what the kitchen can accommodate.
Men-Eiji’s reputation rests on ramen, but its non-ramen choices give the brand wider appeal. Gyoza brings a dependable shared appetiser, karaage delivers crunch and comfort, rice dishes provide a substantial alternative, and seasonal sides add variety for repeat visitors. Together, they make it possible to build a meal that suits different appetites while staying connected to the restaurant’s Japanese identity.
For Australians planning a Sapporo trip, these dishes are also a useful reason to visit with friends rather than treating Men-Eiji as a solo ramen stop. Check the current menu for each venue, choose a mixture of textures, and make room for the dishes that sit just outside the famous bowl.