Blog
Sapporo ramen heritage and Men-Eiji's modern voiceSapporo's winter air carries more than snow. It carries the smell of pork bones simmering for hours, of miso paste melting into rendered fat, of seafood stock…
How Jun Furukawa tests new recipes on his regular customersIn the narrow kitchen behind the counter at MEN-EIJI Hiragishi BASE, Jun Furukawa does something few ramen chefs share openly. A new shio might sit beside the…
What makes Men-Eiji’s noodle texture ideal for gyokai-tonkotsu soupA bowl of gyokai-tonkotsu ramen depends on balance. Seafood brings salinity, aroma and a clean savoury lift, while pork bones contribute body, fat and a…
Shipping the Soul of Sapporo: Men-Eiji's Broth Goes GlobalTucked away in the residential lanes of Toyohira-ku, Men-Eiji has spent more than a decade refining a single obsession: a cloudy, fragrant gyokai-tonkotsu…
How Men-Eiji's menu evolves with each season's local produceSapporo's MEN-EIJI RAMEN is a small ramen house built on a single, deeply considered bowl. The broth is a gyokai-tonkotsu that simmers for hours, layering pork…
Men-Eiji's Tableware and the Quiet Theatre of a Sapporo BowlMen-Eiji Ramen has built its reputation in Sapporo on a gyokai-tonkotsu broth that blends pork bones with deep seafood character, but the vessel that holds the…
Why Men-Eiji Builds Its Duck Ramen Base With Free-Range ChickenA bowl of duck ramen naturally suggests a deeply gamey broth, perhaps one built entirely around duck bones and rendered duck fat. MEN-EIJI takes a more…
How French culinary techniques shape Men-Eiji's Sapporo ramenSapporo has long been synonymous with rich, soul-warming bowls of ramen, yet Men-Eiji carves a distinctive path by weaving classical French methodology into…
How Men-Eiji's awards are changing customer expectationsWhen a restaurant earns recognition from respected guides and culinary institutions, the conversation with its diners shifts almost overnight. Men-Eiji, the…
The Best Way To Reheat Leftover Men-Eiji Ramen At HomeA bowl of MEN-EIJI RAMEN is designed to be eaten immediately, when the gyokai-tonkotsu broth is hot, the seafood aroma is vivid and the noodles still have…