Located in Toyohira Ward, Sapporo, MEN-EIJI HIRAGISHI BASE is an innovative restaurant that has been redefining the concept of Sapporo ramen by pursuing homemade noodles made from Hokkaido wheat and soup made without artificial seasonings. Even now, 19 years later, the restaurant continues to evolve, and after being featured in the Michelin Guide, fans from all over the country visit. We will introduce the secret behind a bowl that brings out the full potential of the ingredients.

"Seafood and pork bone soy sauce" 1,100 yen

The first thing you should try at the restaurant is the signature dish, "Seafood Pork Bone Soy Sauce," which has been awarded the Michelin Hokkaido Bib Gourmand.

This double soup, made without any artificial seasonings, combines a large amount of ingredients that have been slowly simmered for 10 hours with a Japanese-style broth made from kelp, dried sardines, and dried fish.The rich flavor, concentrated with the umami of the ingredients, is so perfect that you will be drawn in from the first bite.

The shop's specialty, the homemade noodles, are a masterpiece that lets you fully enjoy the flavor and umami of wheat. They are a perfect match for the rich soup, and the generous service of free extra portions is also appealing.

The attention to detail is evident in the burdock root served instead of bamboo shoots, and the "Japanese-style dashi jelly with a hint of yuzu" that allows you to enjoy different flavors as you eat.

"Tsukebuto Large" 1,100 yen

Another popular menu item is the "Tsukebuto," which allows you to directly enjoy the deliciousness of the noodles. The noodles are homemade with carefully selected Hokkaido wheat, giving them a chewy texture. And the dipping sauce is a classic rich pork bone and seafood flavor. Once you try this harmony, you'll be hooked. Large portions are also available for free, so enjoy the deliciousness of the noodles to your heart's content.

One of the great pleasures of tsukemen is adding the diluted Japanese dashi soup provided in a pot to the remaining dipping sauce, allowing you to enjoy it to the last drop.

Limited menu item "Kani Kenny" offered in October, 1,100 yen

Owner Furukawa is committed to using only locally-sourced ingredients, driven by his belief that "we also want to revitalize Hokkaido through ramen." He travels directly to the production areas to interact with producers, and transforms the bounty of Hokkaido, such as kelp, corn, lamb, and even Yoichi snow crab (used in the limited-edition menu item "Kani Kenny"), into unique bowls. This spirit of exploration is the secret to his never-ending fan base.

The restaurant is easily accessible, just a 5-minute walk from Minamihiragishi Station on the Sapporo Municipal Subway Namboku Line, and an 8-minute walk from Hiragishi Station. There is parking for 4 cars. EIJI is unique in that it has a stylish and sophisticated cafe-like space that at first glance doesn't look like a ramen restaurant. It's a popular restaurant that will inevitably have you waiting in line, but be sure to stop by to experience the latest in Sapporo ramen, which is constantly evolving.

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*All prices include tax