Our third stop on the food tour in March was "UNBALLON2" with their "dashi curry tsukemen from Rishiri Ramen Amiraku" for lunch. This restaurant is the second branch of a soup curry shop located on Rishiri Island. The signature dish, tsukemen, was ordered. The spiciness level of the soup cannot be chosen, and the noodles come in a regular size of 200g, with options for large (300g) or extra noodles (100g) for an additional fee of 100 yen. The staff recommended opting for the large portion as they mentioned, "The noodles have a good texture, so you might find the regular size not satisfying enough." I chose the large portion and added a hot spring egg as a topping. The dipping soup had a fragrant and flavorful Japanese-style dashi made with Rishiri kelp, with a spicy curry flavor that comes through later. I finished every drop of the dipping soup. The dish also included white leeks, chopped onions, and lightly seasoned pork belly slices. The noodles were firm whole wheat medium-thick noodles with a subtle wheat aroma. They were served in a bowl filled with Rishiri kelp-infused water, preventing them from sticking together until the last bite. Mixing the noodles with the broken hot spring egg was also a delightful experience (a slightly softer boiled egg would have been easier to mix). The exterior of the restaurant with its yellow walls is eye-catching, while the interior has a warm wooden design that creates a cozy atmosphere (there is also seating on the second floor). There is a dedicated parking space right in front of the restaurant across the street.

My name had changed without me realizing it... Where is the soup curry restaurant?? However, when looking at the menu, it seems they also have soup curry. I ordered the recommended beef loin salad plate. It was supposed to be a generous salad, but the amount was not as much as I expected. The beef was not particularly delicious or tender, just mediocre. The clam chowder soup was very delicious though. However, it may not go well with the buttery bread. At 1000 yen for this meal, I feel a bit unsure about it.

DaVinci Dinning opened a new location in Sapporo Kuwazon as the second branch of the popular ramen restaurant "Ajiraku" and soup curry restaurant "UNBALOON" from Rishiri Island. Within less than a year, they recently had a renewal open, so I decided to visit for the first time in a while. The exterior and interior of the restaurant remained the same, but the menu now includes onigiri and shaved ice, giving it a more Western and Japanese fusion restaurant vibe. I heard that they had a franchise agreement with UNBALOON, which was dissolved, leading to this renewal. The traditional soup curry that was on the menu before is still available, with a strong umami taste, but personally, I would prefer a bit more spice. I didn't try the shaved ice called "summer ice" on this day, but given its convenient location in the neighborhood, I believe I will have another chance to visit in the future. #Kuwazon #Sapporo #Hokkaido #hokkaidolove #gourmet #SoupCurryClub #curry #EnoLog

Before finishing writing the article...※Please note that the restaurant name has changed and I have not confirmed if the same menu is available. I had some free time before and after taking a motorcycle riding course, so I decided to go out for a meal. Luckily, this place, which had temporarily closed a few weeks ago, was open this time (*^^)v As this is a shop mainly serving soup curry, the inside of the restaurant is filled with the aroma of spices. The style of this restaurant is to offer "dashi curry dipping noodles," where you dip the noodles in the curry soup. Please note that it is up to the diner whether or not to dip the noodles. The "dashi curry dipping noodles" is a dish where you dip whole wheat noodles soaked in Rishiri kelp water into a spiced curry soup. The rich flavor of the kelp water-infused noodles alone is enjoyable (*^^)v When you dip the noodles in the flavorful soup and slurp them up, the taste is enhanced even more! The char siu topping is also delicious with a meaty texture. Finally, you mix the kelp water that the noodles were dipped in into the soup to finish the meal. As someone who easily sweats from spicy food, I had a hard time dealing with the sweat after eating, but it was delicious♡ Thank you for the meal! \(＾▽＾)/

This is a famous sister restaurant of "Ramen Amiraku" on Rishiri Island, known for their soup curry using Rishiri kelp broth. This time, I tried the "Vegetable-packed Soup Curry." It had a whopping 17 types of ingredients, with toppings of grated kelp and kelp chips, allowing for enjoyable flavor variations. I will definitely be coming back for more!

The Italian restaurant has been replaced by a curry shop. I ordered the chicken soup curry with Hokkaido kelp. I asked for the default level of spiciness recommended by the shop (if you want it spicier, they provide a separate dish of spicy paste). I also ordered extra rice. The soup was rich in umami from the kelp, chicken, and other vegetables. It had a strong tomato acidity, saltiness, and some sweetness, with a bold flavor overall. While I could taste the umami of the kelp, it was difficult for me to clearly distinguish it from other curry shops that use kelp. The rice was fluffy and slightly soft, which paired well with the flavorful soup. Towards the end, I enjoyed melting the grated kelp and adding lemon for a change in flavor. Since they seem to have a focus on sake as well, it might be ideal to walk there. Thank you for the meal.

After an Italian restaurant, I entered this curry shop. It seems like there is fierce competition in the area with six curry shops in the vicinity. I heard that they are closed on Wednesdays, but they are open during Golden Week. The interior is bright and doesn't seem to have undergone any major renovations. It looks like they got rid of the counter. They offer three types of curry: chicken, vegetable, and seafood. I chose the chicken curry. You can also add shrimp soup for an additional 20 yen. It's nice that you can choose the amount of rice you want. I ordered the medium size, which is 180g. Despite being called "Rishiri Kombu," it's more of a Western-style curry than Japanese. It's delicious, but it doesn't have a very distinctive flavor. The taste is medium-spicy, just the right amount of heat. The chicken is tender and falls apart easily, and there are plenty of vegetables on top, which is nice. They seem to have other items on the menu besides curry, so I would like to visit again sometime.

A cafe-like shop with a cozy atmosphere near the mulberry orchard. There are about 3 parking spaces across the street. They seem to specialize in kombu, and their kombu broth is like a Japanese-style curry ramen. It has a rich flavor that I quite enjoyed. The complimentary kombu chips were also delicious. The dish had grated yam on top, but it was still definitely curry. It was somewhere between a curry roux and soup. I'm curious about trying their dipping noodles next time. The owner was very friendly, and I wonder if they also run a bar at night. It was a wonderful place that felt like a cafe and a bar at the same time!

The restaurant that used to serve Western or Italian cuisine has now been transformed into a soup curry shop for some time. Despite seeing various reviews, I hadn't visited until now. The prices are a bit on the higher side, perhaps due to the use of premium ingredients. I ordered the "Special Chicken" soup curry with extra vegetables. It was served in a stylish bowl and the vegetables were sweet and tasty, although slightly on the firmer side. The chicken was easy to shred with a spoon, which I liked. The soup had a strong salty taste due to the recommended Rishiri Konbu kelp. I chose to have it with extra rice as the soup was quite salty around the kelp. I opted for the shrimp soup base, hoping it would complement the kelp, but the shrimp flavor was not as prominent as expected, possibly overshadowed by the kelp. There was no option to choose spiciness levels, so those who prefer a gradual spiciness might find it lacking. Overall, it was not quite to my taste, but I did enjoy the crispy kelp and the ability to adjust the flavor with grated kelp. They also offer noodles, but I'm undecided whether to try them next time.

I wanted to eat soup curry for lunch on my day off, so I searched for a place and found UNBALLON, a sister store of the popular ramen shop Amiraku in Rishiri. I had never been to the shop in Rishiri, but I knew about Amiraku, so I was curious and decided to visit. I parked my car in the parking lot in front of the shop and went inside. A male staff member greeted me politely and I sat down to check the menu. There were three types of soup curry available, with normal and shrimp soup options (seafood only had shrimp). This time, since it was my first visit, I decided to try the normal soup with chicken. You could choose the amount of rice, and I chose 180g this time. The spiciness level couldn't be chosen, but instead, you could ask for a paste to increase the spiciness on the side. The chicken soup was made with pork, chicken, vegetables, and Rishiri kelp broth, adding depth to the flavor with the rich umami of the animal ingredients and Rishiri kelp. The spiciness was around medium, and the paste for adjusting spiciness was quite spicy, so be careful not to add too much. The toppings included grated kelp, fried Rishiri kelp, eggplant, carrots, bell peppers, broccoli, shimeji mushrooms, pumpkin, and potatoes. The chicken was tender and delicious, and the other toppings complemented the soup curry well. The rice, served with lemon, was slightly firm and paired nicely with the soup curry. The soup curry highlighted the kelp, so the umami was strong, but preferences may vary among individuals. Thank you for the meal.

I had been curious about this restaurant since it opened, but hadn't visited until now. The topic of soup curry came up, so I decided to come here! I ordered the Chicken Soup Curry with additional Prawn Soup. The shrimp and dashi flavors were quite strong, making it rich and a bit salty. I thought the taste was a bit intense. Also, even the regular curry here is quite spicy. If you ask the staff for extra spiciness, they will give you a small amount in a separate dish (or rather, on a spoon), and let me tell you, it was really, really spicy! I was like, "Wait, is this all I get?" I realized that if you add too much, it overpowers the base soup, so I didn't add much and just ate it as is. The spiciness was manageable, but I felt like it might take away from the goodness of the base soup. As for the ingredients, the fried kombu was quite delicious. The carrots were on the firmer side. I'm glad I was able to visit this time! Thank you, wu-ta-san!!! ((orz

Continuing with the reviews for 2022, I visited a soup curry restaurant that opened in the place of Il Fiore in the Kuwon area. There is a parking space across the building. I had lunch here while in the Kuwon area for some errands. The interior of the restaurant hasn't changed much, with tables set up creating a calm atmosphere. There is a staircase leading to the second floor, but I didn't confirm if it was being used. The menu is available on the table, but orders are placed using a tablet. The soup curry options are chicken, vegetable, and seafood, with the choice of two types of soup (normal or shrimp) for chicken and vegetable. In addition to soup curry, they also offer "dashi curry tsukemen" and side dishes. This time, I ordered the classic "Chicken Soup Curry" with "Normal Soup (1,480 yen)" and upgraded the rice to "Large (250g)" for free. Although you cannot choose the spiciness when ordering, you can ask the staff for extra spices on the side if you want it spicier. Despite only two other customers, it took about 20 minutes for the food to be served. The soup had a slightly thick taste, with a hint of Rishiri kombu dashi, and included fried kombu and grated kombu among the ingredients. The chicken leg was tender and flavorful, with the meat easily falling off the bone, but I found the vegetables a bit too firm. Overall, the soup curry was decent, but I felt the price was high considering the portion size. I had a very delicious ramen at "Ajiraku" in Rishiri Island, so I would like to try the tsukemen here if I have the chance.

The appearance is striking with the vibrant orange color just like IL FIORE. The interior of the restaurant is stylish with a high ceiling and a Western-style decor. Piano jazz music plays elegantly in the background as I wait for my soup curry order. I tried the chicken soup curry, which also offers a dipping noodle option. The service was friendly, but the seating arrangement was a bit awkward. The rice came with a slice of lemon, but there were no hand sanitizers or wipes on the table. It would be better to have them, especially for those who need to touch the chicken bones. The tissue paper provided was appreciated. The soup curry was flavorful with a hint of European influence, and the spiciness was just right. The rice was tasty, but I had to improvise without a hand wipe to use the lemon. The temperature of the soup curry dropped quickly, and while the fried vegetables were well-prepared, the potatoes could have been softer. The quality of the chicken could also be improved. The price was on the higher side, but it may be due to the use of high-quality ingredients like Hokkaido kombu. Overall, the experience was good, and I look forward to trying their dashi curry dipping noodles next time.

I heard a rumor that a new restaurant serving soup curry made with plenty of Rishiri kelp has opened, so I decided to visit. The restaurant originally started in the northernmost island of Rishiri, serving soup curry with the flavor of kelp, and now they have expanded to Sapporo. The place looks like a renovated warehouse, with a clean and cute atmosphere that feels more like a cafe for cakes and tea rather than a curry restaurant. The menu includes an option for shrimp soup. However, I decided to go with the standard curry today. I chose the basic normal soup curry with chicken as the topping to experience the essence of "kelp curry". The curry arrived after about a 10-minute wait, looking appetizing with grated kelp on top. The taste was unexpectedly more Western with a sharp flavor, featuring a refreshing acidity of tomatoes and a clean umami taste, possibly from beef bones. I didn't really feel the taste of kelp dashi as much as I expected, and the spiciness was also on the mild side. I added extra spicy sauce to satisfy my taste. The vegetables included bell peppers, small red bell peppers, small broccoli, small eggplant, small pumpkin, small potatoes, thin carrots, and quail eggs, all on the smaller side. The chicken was tender and juicy, with no unpleasant smell and a satisfying texture. The flavor of the chicken blended well with the soup, enhancing the overall taste. Overall, the soup had a potential that gradually unfolded over time, making it unexpectedly delicious. I am curious to try the shrimp soup with kelp and seafood next time.

On a certain weekday, I visited a soup curry restaurant that used to be an Italian restaurant in Kita 6 Nishi 15, Chuo-ku. The parking lot in front of the restaurant is still available, and the interior layout seems similar to before, although the tables may have been changed. There is also seating on the second floor. The background music playing is loud and cool jazz. From the menu, I chose the "Vegetable Soup Curry with Shrimp Soup (1500 yen)" with a small side of rice. I ordered using the touch panel and soon my meal arrived. The soup had a familiar taste, reminiscent of popular soup curry places. It had a good balance of sweetness, slight acidity, and a rich broth, with a mild spiciness that lingers. The ingredients included kelp, watercress, broccoli, young corn, cabbage, quail egg, eggplant, okra, shimeji mushrooms, lotus root, red bell pepper, carrot, small potatoes, and pumpkin. The rice was firm and distinct. Overall, it was a satisfying and delicious meal, but I couldn't help but wonder if the limited menu options would sustain the business in the long run. Thank you for the meal.

"Vegetable Soup Curry" for 1,480 yen. It's a soup curry inspired by the colors of Rishiri with dried kelp and tororo kelp toppings. It's impressive that there is no option for spiciness. Maybe the kelp is a bit overpowering? It's slightly salty. The rice is not like the usual curry rice, but traditional rice! I'm happy about that. When leaving, they asked, "How was it?" so I honestly said, "It was delicious, but a little salty." I felt appreciated. The building is nice and there is plenty of parking! I will definitely come back."

Arrived around noon on a regular day. There was one group of customers already there, followed by more arriving continuously. This restaurant, located near JR Kuwonozono Station close to Aeon, opened about 10 days ago. It is the second branch of the soup curry restaurant "UNBALLON" in Rishiri Town, which I have not visited before. "un ballon" means balloon, air balloon, or ball in French. The restaurant is a stylish orange-yellow house with a chic interior that includes a bar counter. Jazz music plays in the background. There are three types of soup curry and also tsukemen available. This time, I ordered the "Chicken Soup Curry (Shrimp Soup)" for 1500 yen. The normal soup curry is priced at 1480 yen. I opted for the large size (280g) of rice as the medium size (180g) seemed a bit small. The dish arrived in about 4 minutes, which is quite fast for soup curry. The soup was not thick but rather thin and smooth, with a European flavor despite my expectation of a Japanese taste due to the Rishiri kombu broth. It was flavorful and delicious, with a good balance of richness. The shrimp flavor was not overpowering but blended well with the soup. The spiciness cannot be customized, but it was just right for someone who prefers medium spiciness. The chicken pieces were slightly small and a bit challenging to eat around the joints with a spoon. The vegetables were all fresh, although the carrots were a bit hard. The eringi mushrooms were tasty. The dish also included two quail eggs, grated yam, and kombu chips. Overall, it was a satisfying and delicious meal with a unique European twist. The large rice portion was quite filling. Perhaps next time I'll try the tsukemen since it's quite pricey, especially in these times. As I was leaving, the owner or manager asked, "How was the taste?" I replied, "It was delicious! (although a bit expensive haha)"

Arriving at the pasta restaurant that looked like the focaccia was delicious in the images of the previous reviewer, it was indeed the case. Il Fiore has closed down...but setting that aside, this place is a soup curry restaurant that has expanded from Rishiri Island. Rishiri Island is known for actively promoting its kelp, sea urchin, and other local specialties, which shows their confidence in the quality of their ingredients. The Chicken Soup Curry with normal soup and medium rice costs 1,480 yen. The soup, made with Rishiri kelp base, has a slightly thick consistency with a sweet onion flavor and a hint of spiciness. It's not too heavy, but rather flavorful, with a crisp saltiness and a mild spiciness, creating a curry-like taste. If you find the spiciness lacking, you can request additional spicy spices. The vegetables are mostly deep-fried and well-seasoned. The chicken is slightly firm but without any off-flavors, and the deep-fried kelp adds an interesting and good accent. However, the grated kelp turns into clumps and alters the taste after a while, which may be a bit self-indulgent. The rice, made with good local rice, is slightly firm and suitable for the soup, and the addition of lemon is a nice touch. However, the 180g of rice is not enough to eat with the soup...and the soup is lukewarm...one of the reasons might be the bowl. Although the shallow bowl allows for a neat presentation of the ingredients, the wide surface area causes rapid heat loss. Preheating the bowl and serving the soup in it can help to some extent, but there seems to be a limit. The staff members are very friendly, and during the payment process, I had a brief chat with them. They mentioned that they do not currently offer a large serving of soup due to the bowl size but have plans to do so in the future. They also recommended their curry tsukemen made with specially ordered noodles from Nishiyama Seimen. The soup curry scene in Sapporo is now becoming more mature. When regional restaurants expand into Sapporo, they must be flexible and adapt to overcome the challenges that arise, while striving to integrate into the local community.

This is a soup curry restaurant located near JR Kuwazon Station in Chuo Ward in October 2022. They have parking space for 5 cars. It is the second branch of a soup curry restaurant called Ambaron on Rishiri Island. After reading a MyRebi article, I was interested and visited the restaurant immediately. The interior is divided into first and second floor seats, with a lovely and open atmosphere. Looking at the menu, I ordered the Chicken Soup Curry with the original soup. When I asked about the spiciness level, the staff mentioned that the base is a bit spicy but they can add more spice if needed. It took less than 15 minutes for the food to be served. The soup, made with Rishiri kelp broth, was rich in flavor with plenty of finely chopped onions and a hint of sweetness, but it was a bit lukewarm. The curry had lots of ingredients like grated and dried kelp, colorful vegetables, and mainly fried vegetables with chicken that was tender enough to be eaten with a spoon. The soup portion was a bit small. I also had some spicy oil on the side, which added a nice kick to the dish. The rice was fluffy, and the addition of lemon was a nice touch.

Why is that? Well, since the page was duplicated, I'll just write another one (*^^*) I'm the first one to open! This is not a supermarket but a real restaurant opening! This is the second branch of a soup curry restaurant called Ambaron on Rishiri Island. From October 22nd to 23rd, the first 100 customers will receive a special gift of Rishiri ramen flavor and tororo kelp. The restaurant has both first-floor and second-floor seating, all of which are table seats♪ I chose the "Pork Soup Curry" with normal soup for 1,580 yen from the opening menu, and also tried the "dashi curry tsukemen" from Rishiri ramen Amigaku for 1,100 yen, which was recommended by the staff (*^^*) The soup curry is a light type with a kelp dashi flavor, and the ingredients include quail, broccoli, yellow bell pepper, braised pork, tororo kelp, pumpkin, carrot, potato, and eggplant. There is no option for spiciness. The braised pork was firm in the tsukemen, but in the soup curry, it was well stewed and delicious♪ I originally planned to just eat the soup curry and leave, but since they also had tsukemen, I managed to finish both dishes (^_^;) Ramen and soup curry are both over 1,000 yen, which might be a drawback, but considering the regional aspect, the slightly higher price is understandable, I think w

I'm the first one to visit on the opening day! This is not a supermarket, but a real restaurant opening! It's the second branch of Ambalon, a soup curry restaurant located in Rishiri Island. From October 22nd to 23rd, the first 100 customers will receive a special gift of Rishiri ramen with grated yam kombu. The restaurant has both first-floor and second-floor seating, all of which are table seats. For the opening menu, I chose the Pork Soup Curry for 1,580 yen and also tried the secret Dashi Curry Tsukemen from Rishiri Ramen Amiraku for 1,100 yen. The soup curry is a light type with a kombu broth, and the ingredients include quail, broccoli, yellow bell pepper, braised pork, grated yam kombu, pumpkin, carrot, potato, and eggplant. There is no option for spiciness. The braised pork in the soup curry was well-cooked and delicious. I originally planned to just have the soup curry, but since they also offered tsukemen, I managed to finish both dishes. The fact that both ramen and soup curry are priced over 1,000 yen may be a drawback, but considering the regional aspect, the slightly higher price is understandable.