Blog
How a Sapporo Ramen Kitchen Turns Scraps Into Soul-Warming BrothAround the world, restaurants are waking up to the cost of throwing food away. In Australia alone, households and businesses send roughly 7.6 million tonnes of…
Why Men-Eiji's Broth Develops a Deeper Flavor OvernightFor ramen devotees, the moment a bowl of gyokai-tonkotsu arrives at the table is the culmination of hours, sometimes days, of careful preparation. At Men-Eiji,…
Men-Eiji Sapporo's two distinct ramen destinationsFor 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…
Pork back fat and the quiet power behind Men-Eiji's gyokai-tonkotsuWhen you lift the lid on a bowl of Men-Eiji ramen, the first thing that strikes you is not the broth's colour but its weight on the spoon. A slow, silken slick…
How Jun Furukawa Decides When a New Seasonal Bowl Belongs on the MenuIn the steamy, narrow kitchen of MEN-EIJI Hiragishi BASE, Jun Furukawa talks about ramen the way a sommelier talks about wine. The chef behind Sapporo's…
The late-night magic behind Men-Eiji's gyokai-tonkotsu brothIn Sapporo, the city that effectively invented miso ramen as a category, late-night dining is woven into everyday life. Workers finishing long shifts, students…
How a Sapporo Saké House Became Part of Men-Eiji's Broth PhilosophyWalk into either of Men-Eiji's two Sapporo locations on a winter evening and the steam rising from a bowl of gyokai-tonkotsu carries more than pork and…
How MEN-EIJI Keeps Its Broth Identical Across Two Sapporo VenuesWhen a diner walks into MEN-EIJI Hiragishi BASE on a freezing Sapporo evening and orders a bowl of gyokai-tonkotsu, then catches a train to Duck Ramen EIJI the…
Two hours, no compromises: the chashu logic at Men-EijiMen-Eiji's gyokai-tonkotsu has built a small but loyal audience across Sapporo, and one of the most common questions sent to the kitchen is why the chashu…
Customising Men-Eiji's Duck Ramen with the Best ToppingsSapporo's ramen scene travels well, and few bowls spark as much conversation as Men-Eiji's duck ramen, a bowl where confit duck meets a deeply layered…