Located in Sapporo's Toyohira Ward, MEN-EIJI HIRAGISHI BASE is an innovative ramen shop that has continually redefined the concept of Sapporo ramen by pursuing homemade noodles made from Hokkaido wheat and a soup free of chemical seasonings. Now in its 19th year, it continues to evolve, and its inclusion in the Michelin Guide has drawn fans from all over Japan. We'll unveil the secrets behind this bowl of ramen that maximizes the power of its ingredients.

"Seafood Tonkotsu Shoyu" 1,100 yen

The first thing you should try at this shop is their signature dish, "Seafood Tonkotsu Shoyu," which earned a Bib Gourmand in the Michelin Guide Hokkaido.

This MSG-free double soup combines an animal-based broth, made by simmering a large quantity of ingredients for 10 hours, with a Japanese-style dashi of kombu, dried sardines, and fish flakes. The rich, deep flavor, packed with the umami of the ingredients, is so perfected that you'll be captivated from the very first sip.

The homemade noodles, the true essence of this shop, are a masterpiece that allows you to fully enjoy the flavor and aroma of the wheat. They pair perfectly with the rich soup, and the generous service of a free large portion is another great perk.

The attention to detail shines through in every aspect, from the burdock root served instead of menma (bamboo shoots) to the "yuzu-flavored Japanese dashi jelly" that allows you to enjoy a change of flavor midway through your meal.

"TsukeBUTO Large" 1,100 yen

Another popular menu item is "TsukeBUTO," a tsukemen (dipping ramen) that lets you directly enjoy the deliciousness of the noodles. The chewy, homemade noodles are made with carefully selected Hokkaido wheat. The dipping sauce is a classic, rich tonkotsu and seafood broth. The harmony between them is so addictive you'll be hooked after one taste. This dish also comes with a free large portion, so you can enjoy the fantastic noodles to your heart's content.

One of the great pleasures of tsukemen is the "soup-wari," where you add the provided dashi broth from a pot to your remaining dipping sauce. This allows you to enjoy the soup down to the very last drop.

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

The owner, Mr. Furukawa, is deeply committed to using ingredients from Hokkaido, guided by his belief in "contributing to the revitalization of Hokkaido through ramen." He personally visits production areas to connect with producers, transforming Hokkaido's bounties—such as kombu, corn, lamb, and even Gazami crabs from Yoichi (used in the limited-time "Kani-Kenny")—into creative bowls of ramen. This spirit of exploration is the secret to keeping fans coming back for more.

The shop is conveniently located a 5-minute walk from Minami-Hiragishi Station and about an 8-minute walk from Hiragishi Station on the Sapporo Municipal Subway Namboku Line. There are four parking spots available. Another characteristic of EIJI is its stylish and sophisticated space, which looks more like a café than a typical ramen shop. It's a popular spot that often has a line, but it's well worth a visit to experience the "now" of Sapporo's ever-evolving ramen scene.

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*All prices include tax