I recommend making a reservation in advance. If you don't, you won't be able to eat the fresh spring rolls and spare ribs. These two dishes are a must-try. You need to confirm the quantity when making a reservation, but I regret not ordering more this time. We ordered quite a lot of dishes this time, but I couldn't take many photos because there was a senior colleague with us. Here are some of the dishes we ordered: 1. Fresh spring rolls 2. Spare ribs 3. Baguette with coriander sauce and coriander 4. Cold dish of pig's stomach 5. Seafood stir-fry with shrimp, vegetables, and salt base 6. Coriander hot and sour noodles 7. Today's rice dish 8. Shark fin dumplings, etc. 9. Almond jelly for dessert. Everything was fantastic. I didn't expect it to be this good. I'm glad I remembered when a customer told me it was delicious before. The price for each dish is a bit high, but it's worth it. Personally, I liked the cold dish of pig's stomach the most. It reminded me of a similar dish I had in Taiwan, the seasoning was very Taiwanese. The fresh spring rolls with special mango sauce on top and the thick spare ribs were very satisfying, among other dishes. We were a group of four and everyone was very satisfied. The service was also excellent, with detailed explanations and a very comfortable atmosphere. I will definitely come back here. It was very delicious! Thank you for the meal!

Choka-san, written as Chouka, is the name of the restaurant. After having my wrist temperature checked, I was escorted to my seat. As the name suggests, they serve a wide range of dishes from Thai to Chinese cuisine, including the familiar Tom Yum Goong. However, it seems like they specialize more in Thai cuisine. I decided to order the Spicy Coriander Noodles (930 yen), a dish that seems to be unique to this restaurant. It took about 15 minutes for my drink to arrive, and another 15 minutes for my food to be served! When I entered the restaurant, I noticed that they were still in the process of setting up the tables, so maybe they weren't fully prepared for opening yet. I arrived a little before 7 pm, and there was only one other group of customers at that time... Anyway, back to the food... As soon as the bowl was placed in front of me, the smell of coriander was incredibly strong! It was really intense! I don't particularly dislike coriander, in fact, I quite like it, but even for me, the smell was overwhelming! By the way, the coriander used is said to be produced at Yume Souen Farm in Shibetsu-cho. Under the coriander, there were stir-fried leeks, which had a very Chinese flavor. The noodles were thin and curly, cooked to a soft texture. The soup was moderately spicy. Unless you really can't handle spicy food, I think it's not too spicy to enjoy. It was recommended in a local newspaper that the dish pairs well with Sichuan pepper. When the dish was brought out, they suggested adding vinegar and Sichuan pepper to taste. One of the Sichuan peppers was said to be milder than the other. I was excited to try both, but was surprised to find out that they were actually grated at the table using an automatic grinder! However, the grinding process was very slow. The sound it made was nice, like a gentle hum, but the Sichuan pepper didn't come out very quickly. I wanted to grind it myself, but I guess it's fully automated because some customers may use a lot of it. I love Sichuan pepper, so I was looking forward to trying both types, but due to the strong smell and flavor of the coriander, I couldn't really tell the difference between the two... Nevertheless, I enjoyed the freshly grated Sichuan pepper and the numbing spiciness it added when I bit into the coarse pieces. The restaurant faces Shirakaba Street, and although I had known about it before, I had always felt a bit intimidated to go in. I decided to visit after seeing the review of Choka's Spicy Coriander Noodles in the newspaper. The atmosphere inside the restaurant was lively, with upbeat music playing, and the owner was very friendly, making it a welcoming place even for first-time customers like me. In addition to the Spicy Coriander Noodles, they also have a variety of dishes like dim sum, Tom Yum Goong, and Thai Sukiyaki that are perfect for sharing with others. As they specialize in Thai cuisine and seem to have a strong emphasis on coriander, this restaurant is highly recommended for coriander lovers!

On a leisurely afternoon off, my wife and kids kindly suggested I go enjoy a spicy meal alone, so I decided to try out this restaurant I had been curious about. Being a fan of Thai cuisine, I ordered the green curry without hesitation. They mentioned it would take some time to make since they start from scratch, but I had no plans for the day so I welcomed the careful preparation. When the green curry finally arrived, it had a refined flavor with a strong basil and coconut taste. All the ingredients were delicious, and the spiciness was just right. I found out they also have a lot of Chinese dishes on the menu, so I definitely want to bring my wife and kids next time, since they are not big fans of spicy food. Thank you for the meal. I will definitely come back again.

Today, I went to a Thai and Chinese restaurant called Chokka. I arrived at 11:32 am but couldn't find parking so I couldn't enter the restaurant. There were no other customers at that time. The restaurant is located near the racecourse on Shirakaba Street. They have parking in front of the store and you can also use the dentist's parking lot on Sundays and evenings. I initially ordered Thai fried rice, but then I noticed spare ribs on the menu, which I love. I asked if I could change my order, and they said it was no problem because they hadn't started preparing it yet. I ordered the Hong Kong-style spare ribs made with Tokachi pork for 1,048 yen (excluding tax) and rice for 220 yen (I think). The total came to 1,132 yen after tax, which seemed like an odd number. They told me it would take 30-40 minutes to prepare the spare ribs, and I was fine with waiting. They brought me a salad as a complimentary service while I waited. After about 50 minutes, the perfectly cooked spare ribs arrived. They were crispy and had a nice caramel color. The balance of fat and lean meat was great, and the fatty parts were surprisingly sweet. The grainy mustard complemented the ribs well without making them too rich, and I think there might have been honey in the marinade. I used to be obsessed with spare ribs from another restaurant, so I've tried making them at home too. The spare ribs at Chokka were delicious, and I told the owner how much I loved them. When I paid, the owner came out of the kitchen to apologize for the wait, which made me happy. They have a wide variety of dishes on the menu, so I will definitely come back to try more. Thank you for the meal!

The planned restaurant was temporarily closed, so I came here instead. I had wanted to try this place for a while, so it was a good opportunity. Before entering, they checked my temperature at the door! They have thorough measures in place for COVID-19. Inside, there was hand sanitizer, dividers between tables, and a request to wear masks before and after eating. They also provided knee blankets because they were constantly ventilating the place. The kitchen was separated by a door, and they would open a small window only to bring out the dishes. With all these precautions, I felt safe to eat here. The menu was extensive. What should I eat? After consulting with my friend, we ordered a salad with coriander dressing, oil-blistered chicken, and fried rice with shrimp and Tokachi mashed potatoes. The salad that came out first was delicious!! It had a rich blend of aromatic vegetables that created a unique flavor. I had been eating monotonous dishes at home, so this refreshing taste really woke up my brain! It's amazing, this creative flavor that would be impossible to achieve at home. I had expected the oil-blistered chicken to be sweet and spicy, but the one at this restaurant was completely different. The tangy and gingery sauce was refreshing and balanced out the greasiness of the fried chicken. Even though there was a good portion, I couldn't stop eating it. The fried rice came out on a stylish triangular plate. It was loaded with shrimp and mushrooms. It had been a while since I had fried rice. I casually took a bite and was shocked! This was just like the fried rice from a restaurant called "Kinji" that no longer exists. The rice was fluffy and moist, with a delicate balance of flavors. It wasn't heavy or greasy. The umami from the mushrooms made it satisfying even though it was low in salt and fat. If you want a change, you can try the master's special aromatic salt. Sprinkle some on and taste it, another shock! It tasted just like the curry fried rice I loved as a child! Not spicy, but fragrant and so nostalgic. I never thought I would encounter the same spice blend that had touched my soul again. We shared the dish, and the portion was just right. Lastly, because it got a bit cold, we added steamed dumplings with custard cream. It takes a little time, but they come out steaming from the steamer. They were small and cute. When I took a bite, it was soft and chewy. It was different from mochi or sweet bean paste. When you bite into it, you can see the custard cream inside. The dumplings were white with yellow custard cream, resembling a slightly larger quail egg. My friend fell in love with them, saying they were cute and adorable. There was shaved coconut on the outside, which became more fragrant when warmed up. In reality, the dumplings were not very sweet, and the custard cream was subtly sweet, making it very elegant. It might be low in calories. If I had been hungry, I would have devoured four of them. So dangerous. Oh, pictures? I realized after finishing everything. ...What a fool! It was good, I'll definitely go back. Oh nooooo.

After several visits without being able to write well, I never posted it. I think I only ate hot and sour noodles. I didn't order it because I liked it, but because the menu was so difficult to read at the time that this was the only thing I could eat for lunch. That menu, which had nothing to do with the actual menu, was deleted, leaving only the list of items. And when I looked at it, it was quite expensive. I thought about going for something light like noodles, and ended up choosing soy sauce noodles with Tokachi mushrooms. As soon as it was served, a small amount of garlic and sautéed mushrooms filled the air. The toppings were just this and green onions. The soup didn't have much of a broth flavor, but rather a strong soy sauce taste and aroma commonly found in Chinese restaurants. Overall, it was a bit monotonous and I got tired of it halfway through.

When it comes to Thai and Chinese cuisine, most restaurants specialize in one or the other. However, this place offers both types of cuisine, which is quite rare. I tried to have lunch here during a road trip in Eastern Hokkaido, but they had a sign saying they open after noon due to a sports event. So, I visited again on my way back. The restaurant was not very big, with no counter seats, only tables. The menu was extensive, with many dishes listed on the wall and small blackboards. I decided to try the sour and spicy noodles. When it arrived, the noodles looked very red and spicy. I was told to add pepper and vinegar to taste, which was unexpected. The soup was sour, but not very spicy, similar to regular ramen. I usually add pepper or chili to my ramen based on the type, and for these noodles, I added pepper and then vinegar. The combination of sourness and spiciness was delicious. Thank you for the meal.

"I am more attracted to restaurants that specialize in either soba or udon rather than those that claim to do both. So when I heard about a Chinese and Thai cuisine restaurant, I wasn't too sure. In my mind, Thai cuisine means green curry and kao man gai. I came here looking for those. During lunchtime, they recommended two noodle dishes and two rice dishes. The "Thai fried rice with shrimp" that I had on my first visit was beautifully presented on a fish-shaped plate. When I poured the accompanying nam pla lemon sauce over it, it enhanced the typical sourness of Thai cuisine. However, the portion was a bit small for a male lunch. On my second visit, I tried the "sour and spicy noodles" and I could hear the sound of hot oil being poured over the green onions in the kitchen. The soup of the sour and spicy noodles had a tangy and spicy flavor that gradually warmed my stomach. After finishing it, I still felt like I needed a bit more. Looking at the menu, I find it quite appealing and I think I would like to come back for dinner. If I decide to come for dinner, I'll have to remember to call and reserve the fresh spring rolls by 2 p.m. on that day."

I visited Shiohana for a solo lunch. On this day, the lowest temperature in Obihiro finally dropped below 20 degrees Celsius, so cold! It was definitely below zero (laughs). Around noon, I parked in the snowy parking lot across the street. Inside the restaurant, there was a couple who had arrived before me. I ordered the chicken cutlet sour and spicy noodles for 900 yen, which I had seen in a local magazine and was curious about. Since there were other customers before me and only one chef cooking, I had to wait a bit before it was served (but it was faster than before). The chicken cutlet wasn't as big as it looked in the picture, but it was quite filling. First, I tried the soup, which had a sour taste followed by a gradually increasing spiciness. The soup also had a delicious flavor that lingered. I think those who like sour flavors would find it refreshing. The chicken cutlet was marinated and tender, not dry at all. The parts that weren't soaked in the soup were crispy. Although it looked like it was made from chicken breast, it felt more like thigh meat when eaten (in my opinion). I was told that they coat the chicken breast with a thick batter before frying it. The noodle texture was just right. It might be a bit lacking in quantity for men, but I managed to finish both the noodles and the chicken cutlet, and I was stuffed. I wanted to order Chinese tea, but I didn't have enough time, which was a shame (laughs). There were many other menu items that caught my eye (I took a photo of the menu but won't post it here, so if you're curious, you'll have to visit the restaurant). I had a warming ramen on a cold day. Thank you for the meal!

We revisited the restaurant with my wife to have Thai-style hot pot. The parking lot was not only in front of the restaurant but also across the street. The staff were very friendly as usual. We ordered the luxurious Thai-style hot pot (priced at 1,850 yen) this time. It had a lot of ingredients such as chicken, pork, bean sprouts, shiitake mushrooms, squid, cabbage, shrimp, winter melon, etc., making it a healthy dish with plenty of vegetables. The soup was light in flavor, but you could adjust the spiciness and acidity by adding the red sauce that came separately to your liking. After finishing the ingredients, we made ramen with the remaining soup, which was also delicious despite being light in flavor. We finished the meal by making porridge with the remaining soup (not included in the course), and it was very tasty as the rice absorbed the flavor of the soup. After paying, we learned from the staff that they serve "Tokachi Obihiro noodles" for lunch. This dish uses hand-cut noodles that are 12 cm wide and 15-30 cm long, resembling a belt (limited to 30 servings). I am very curious about this belt-like noodle dish and would like to visit again to try it out.

I was really looking forward to trying Thai food in Obihiro because I love ethnic cuisine, but the restaurant turned out to be quite different from what I had imagined. It was a mix of Chinese and Thai cuisine, and the atmosphere was dark and confusing. The hot and sour soup was mediocre and nothing like what I had expected. It was thin and tasted like regular ramen. I wonder if this is how it's supposed to be in the authentic version. The Thai fried rice was just average. The lunch was not good value for money. The other two customers, a couple, ordered Thai curry and seemed to enjoy it. I wanted to try something other than curry when going out for Thai food. Unfortunately, I don't think I will be returning to this restaurant.

I have been using this restaurant even before it was renovated. It serves both Chinese and Thai cuisine. While many people focus on the Thai dishes like Pad Thai, the Chinese menu, especially the ramen, is also delicious. Personally, I have only tried Pad Thai once and have been enjoying the ramen menu ever since. Among them, the "Sour and Spicy Ramen" stands out with its clear soy sauce-based soup with a sour flavor, topped with stir-fried leeks and char siu. It's a simple yet tasty ramen with a light, sour soup that is full of umami flavor. The simplicity of the menu requires high culinary skills to satisfy customers, and I believe it showcases the master chef's expertise. When I first visited, I noticed a handwritten note in the menu book criticizing other restaurants for stealing their menu ideas. The handwriting was not perfect, but it showed the frustration and hard work put into mastering the craft in Yokohama Chinatown. Despite this, the chef and his wife are very kind and gentle. They strive to provide the taste of Yokohama Chinatown, and I admire the dedication and hard work they have put into their culinary skills. I was initially intimidated, but now I look forward to bringing a friend to try their Pad Thai next time.

The friendly wife and somewhat shy master, who has always been a skilled chef but is quiet (who said that!), ordered a variety of dishes from appetizers and all of them were excellent. Especially the honeycomb tripe salad as an appetizer, with a perfect texture and a tangy dressing that whets the appetite. And the Tom Yum Kung is of a high level. When you take a sip of the soup, the spiciness resonates all the way to the top of your head and the umami of the fish sauce is not overwhelming! It's a taste that relieves the daily fatigue. If you're tired of the trendy "Asian fusion" restaurants, be sure to try this place where you can enjoy authentic Thai cuisine.

I heard that the restaurant had a great atmosphere, so for my birthday, my boyfriend and our friends treated me to a course meal. We tried the "King and I" course, which is the most popular here and includes a Thai hot pot called "Taisuki." It was amazing! The simmered noodles that came after were also delicious. We all enjoyed various dishes from Thailand and China, and everything had the authentic taste of Yokohama. I can't wait to be treated again next time. :)

It might be officially known as a Chinese and Thai restaurant. The first time I went there was when it had just opened. I went with a colleague and boss who had transferred from Yokohama, riding in a car with a "Hama Number" plate. My annoying colleague kept talking to the owner, saying, "There's a restaurant with the same name in Yokohama!" It turns out, the owner did come from Yokohama, although the connection to the other restaurant with the same name, which seemed to be more of a Western-style eatery, was unclear. The owner had definitely worked in Chinatown. The menu without a reservation is not extensive, but everything I've tried so far has been good. I'm not a fan of spicy food, but I surprisingly enjoyed the "Thai Sukiyaki." The banquet has many unique dishes, so it's fun to see what comes out. They also have good Shaoxing wine. It might be a good idea to visit the restaurant once and discuss the menu. I've heard that the lunchtime is also good, but I've never been myself because my bosses went there almost every day. Too bad!