Jun Furukawa
Founder and chef of MEN-EIJI RAMEN. A Hokkaido-born ramen craftsman whose relentless pursuit of new flavors has shaped one of Sapporo's most celebrated ramen brands.
Profile
- Born
- April 15, 1977 — Eniwa City, Hokkaido
- Started
- Entered the ramen industry at age 20
- Training
- Apprenticed at renowned shops in Sapporo and Tokyo
- Founded
- 麺eiji in Hiragishi, Toyohira-ku, Sapporo (2006)
Fascinated by ramen's diversity, Jun Furukawa built his career on a simple conviction: great noodles make great ramen. He was among the first in Sapporo to champion house-made noodles, drawing techniques from cuisines beyond ramen to create something genuinely new. His signature gyokai-tonkotsu — a rich seafood and pork-bone broth — became the foundation of MEN-EIJI's reputation.
Food Events & Collaborations
Beyond the shop, Furukawa has worked to strengthen the ramen community and bring Hokkaido ramen to new audiences.
ACTION & AWA
Organized and hosted ramen-industry gatherings to unite shops and foster collaboration across the scene.
San Francisco Pop-Up
Held a pop-up event at RAMEN SHOP in San Francisco, bringing MEN-EIJI's flavors to an American audience.
Oakland Collaboration
In 2016, partnered with the chef of Shepanies, a well-known Oakland restaurant, to develop new ramen concepts in California.
Sapporo Ramen Show
Collaborated with Hakata Ippudo and Tokyo Soranoiro at the Sapporo Ramen Show, bridging regional ramen traditions.
Yuni-cho Field Ramen
Developed ramen using local Yuni-cho ingredients and served it directly to customers in the fields where the produce was grown.
Regional Ingredient Projects
Created specialty ramen showcasing local products from Shimokawa-cho and Yoichi seafood (2019), celebrating Hokkaido's agricultural richness.
Awards & Recognition
A timeline of milestones that have marked MEN-EIJI's journey from a neighborhood shop to a nationally recognized ramen brand.
- 2008 Ranked 3rd nationally on Tabelog; listed among the Hyakumeiten (top 100 restaurants) continuously since.
- 2009 Ranked No. 1 on an SNS-based Sapporo ramen ranking.
- 2014 Ranked No. 1 on a TV program's Sapporo ramen ranking; also took No. 1 in Toyohira-ku, one of Sapporo's most competitive ramen districts.
- 2016 Ranked No. 1 in the Hokkaido Walker ramen ranking. Received the Michelin Guide Hokkaido Bib Gourmand. Won the Hokkaido Good Business Award Grand Prix.
- 2018 Inducted into the Ramen Walker Hokkaido Hall of Fame.
- 2019 DUCK RAMEN EIJI won 1st place in Ramen Walker's new shop ranking.
Visit the Shops
Experience Jun Furukawa's ramen at MEN-EIJI HIRAGISHI BASE or DUCK RAMEN EIJI in Sapporo.
View Shop InformationJun Furukawa's journey in the ramen world reflects a deep respect for craft and an unrelenting drive to innovate. Growing up in Hokkaido, where cold winters demand hearty comfort food, he developed an early appreciation for the rich, warming bowls that define the region's culinary identity. His decision to apprentice at established shops in Sapporo and Tokyo gave him a foundation in both tradition and technique, but it was his willingness to question convention that set him apart. By championing house-made noodles before they became a citywide trend, he demonstrated a forward-thinking approach that would come to define his signature style and influence a generation of ramen artisans.
At the heart of Furukawa's philosophy lies a belief that every component of a bowl matters, from the broth's depth to the noodle's texture and bite. This meticulous attention to detail earned his Sapporo establishment a devoted following and positioned it among the city's most respected names in ramen. His work embodies the spirit of continuous improvement, treating each recipe as a living project rather than a finished product. For those who seek an authentic taste of Hokkaido's ramen culture, his story serves as both an inspiration and a reminder that true mastery comes from patience, practice, and an open mind.