A new concept soup curry restaurant in Tanukikoji 1-chome that focuses on the broth. It was featured on a TV show and caught my attention. They open at noon, serve only 12 servings a day, and have only one menu item, "Broth Soup Curry." I made a reservation via Instagram DM as they only accept reservations for the 12 o'clock slot. When I visited, it was during the year-end holiday, and there were already five people lined up before the opening. At noon, we were seated. The staff explained the limited-time toppings: "Broth Soup Curry" (1,700 yen), "Tachi Topping" (400 yen, limited time), and "Hokkaido Skin-on Burdock Tea" (300 yen). The interior has a counter in a U-shape, and the background music was Mariya Takeuchi, switching to Yumi Matsutoya midway. The food was served in about 7-8 minutes. The Broth Soup Curry is made entirely from Hokkaido ingredients. The soup has a Japanese flavor using salmon flakes and Rausu kelp. It also includes dried "Sohachi Karei" fish, which enhances the depth of the soup when shredded. The vegetables that day were potatoes, onions, sweet potatoes, yacon, shimeji mushrooms, maitake mushrooms, taro, eringi mushrooms, and daikon, along with a boiled egg, making it a generous serving. The crunchy daikon, naturally sweet onions, and sweet potatoes left a lasting impression, but all the vegetables were satisfying. The rice was Hokkaido-grown Nanatsuboshi rice cooked with hojicha, which paired well with the Japanese-style broth curry. The Tachi Topping, a limited-time topping, consisted of two large, creamy "tachi" pieces with a rich umami flavor, making it well worth the 400 yen. The staff also explained a way to change the flavor by adding "tororo konbu" to the soup curry and "salmon flakes" to the rice. I thoroughly enjoyed the delicious soup curry until the end. While Sapporo has many soup curry restaurants, this one stands out for its unique and dedicated approach. It's recommended to make a reservation if you want to ensure you get to try it!

This is just my personal opinion. I couldn't taste the flavor of the dashi, and the flounder was chewy. The vegetables and soup were clashing, with the soup being too spicy and making me choke multiple times. The sausage was also difficult to eat because it was too sweet from boiling. I wasn't sure where to put the shredded kelp and bonito flakes to make it tasty. It seems that dinner is around 2500 yen for a single dish, but I felt like even 1000 yen would be too much. Is lunch better than dinner here?

It feels like curry dissolved in dashi broth. The vegetables were added later, so they didn't soak in much. The sausages were also hard, as if they weren't boiled properly. The rice was dry. Considering this costs 2200 yen, I felt like it should be priced at 1200 yen.

Grilled Tokachi Herb Beef Soup Curry - 2500 yen You can only eat this kind of soup curry here!!! An ultimate soup curry that is extremely particular and unique!!! It overturns the concept of soup curry!!! A superb soup with a Japanese-style broth and just the right spiciness. The main highlight is the broth! Plenty of locally grown vegetables and the main ingredient is the rare flounder for soup curry! The rice is cooked with roasted green tea. It comes with sudachi citrus, grated tororo kelp, and freshly shaved bonito flakes. And on top of that, there's this huge Tokachi Herb Beef!!!! The ultimate in luxury!!! There are endless ways to enjoy it and you'll be spoiled for choice on how to eat it. You can change the taste by adding bonito flakes or tororo kelp to the soup curry as you eat. The fun part is that the ingredients change every time, so it's exciting to go and see what's new. Honestly, it's not cheap, but this soup curry is worth every penny! ⭐️ It was very delicious and I would love to go again. Thank you for the meal! ☝️POINTS ▶︎Looking forward to the changing ingredients each time! ▶︎Rich variety of toppings! ▶︎Also particular about drinks, all sourced from Hokkaido! ▶︎Stylish atmosphere with a live feel, only counter seats available. ーーーーーーーーーーーーーーーーーーーー Follow @kitajo_hokkaido55 to get Hokkaido gourmet information ーーーーーーーーーーーーーーーーーーーー Thank you for reading until the end. ‍♀️

This is a restaurant located in Tanukikoji 1-chome where you can enjoy a soup curry made with 100% Hokkaido ingredients. Previously, they only served lunch with a limit of 12 meals per day, but now they have started evening hours and removed the limit. The menu consists of only one type of soup curry, which is quite refreshing. The vegetables, including those from their own farm, are all sourced from Hokkaido. The rice is Hokkaido Nanatsuboshi rice cooked with hojicha tea, and the soup base is made with Rausu kelp and salmon flakes. The main ingredient is half-dried flounder from Hokkaido, showcasing their commitment to local ingredients. For those who want meat, adding the Furano pork big frank topping is recommended for a satisfying meal. The soup has a high-quality broth flavor that spreads with each sip, with just a hint of curry spices. Eating while breaking apart the Muneo flounder adds depth to the flavor. The vegetables are rich in taste, and the pesticide-free Diamond garlic grown in their own farm is a must-try for garlic lovers. The staff also offers toppings like tororo kelp and salmon flakes for flavor variation, which is a nice touch. This restaurant offers a unique soup curry with a focus on Hokkaido ingredients and Japanese elements. Personally, I feel that the soup curry leans more towards a high-quality broth with rice rather than a typical spicy curry. Preferences may vary, but overall, it was a delightful dining experience.

I arrived at the restaurant around noon to grab a quick bite before meeting someone in Sapporo at 2:30 pm. Upon arrival at the 3rd floor of the restaurant, I noticed a line forming with single diners like myself. I asked if reservations were required, but it turns out everyone was just lining up early to get in. The restaurant opened at the scheduled time, and I was seated promptly. The menu featured one option: Dashi Soup Curry for 1800 yen. You could customize your drink and toppings before the meal was served. I asked for a smaller portion of rice (150g) since I had other plans later on. The soup, made with Rausu salmon flakes and Rausu kelp, was rich in umami flavor. While it looked like regular soup curry, the depth of the broth was impressive. I'm not very good with spices, so I didn't notice much of a kick initially. However, when I added the house-made shichimi spice blend, I could taste a subtle heat and spice. The main ingredient, half a Rausu flounder, combined with the broth to enhance the overall flavor. The free add-on of tororo kelp for flavor variation worked well with the soup. The rice, cooked with hojicha tea and topped with salmon flakes, offered a unique twist. Overall, it was a delightful experience trying out this new style of soup curry. I also learned that a new branch of the restaurant will open in mid-April in Obihiro, so I decided to visit early and enjoy the experience.

I visited Sapporo for the first time in 18 years. Although I had decided to have soup curry for my first lunch in Sapporo, I hadn't chosen a specific restaurant. As I was walking around Odori area, I somehow ended up in Tanukikoji. There, I found a sign for O-Dashi Shokudo and decided to go in. They only serve one type of soup curry, but I opted to add a sausage topping, which turned out to be a surprisingly thick sausage. Despite that, I managed to finish it all. If I have the chance to visit Sapporo again, I would like to come back here. This 18-year reunion with Sapporo food was soup curry. I'm not used to snowy roads (of course), so I unintentionally ended up in Tanukikoji and stumbled upon this restaurant. They serve only O-Dashi soup curry. The topping of Furano pork big frank was huge! It was incredibly delicious. If I have the opportunity to visit Sapporo again, I will come back here. #SoupCurry #O-DashiSoupCurry #O-DashiShokudo

This year's visit to Sapporo was unforgettable. I had made a reservation through Instagram for the first restaurant I wanted to visit as soon as I landed. I parked my rental car at a nearby coin parking lot and waited in front of the restaurant just before it opened. Surprisingly, I was the only customer when the restaurant opened. The menu only had one type of soup curry with a few toppings available. I ordered the main soup curry with a topping of Furano pork big frank, along with an extra serving of soup. The ingredients for the day were written on a blackboard inside the restaurant. The rice, cooked with hojicha tea, was served first, followed by the soup curry. The soup had a strong dashi flavor, which I enjoyed. The variety of vegetables in the curry made it a perfect meal for a vegetable lover like me. The dried fish flakes, when added to the soup, enhanced the flavor even more. The staff also suggested adding salmon flakes to the rice and shredded kombu to the soup for a different taste experience. It was a delightful meal that left me feeling warm and satisfied despite the cold weather outside.

During a business trip in Sapporo, I visited a restaurant called Odashi Shokudo for lunch. It is located at Minami 2-jo Nishi 1-chome, at the end of Tanukikoji. Odashi Shokudo is a soup curry restaurant that focuses on using local Hokkaido ingredients and operates with a daily limit of 12 servings. I arrived around 12:00 when they opened and climbed the stairs to the 3rd floor. The seating consists of a counter with only 12 seats. There was already one group of two customers seated. On the table, there were curry powder, shichimi spice, chopsticks, spoons, and wet towels provided. After being seated, water was served. The menu at Odashi Shokudo offers only one option. This time, I ordered the Odashi Soup Curry for 1,700 yen and the Furano Pork Big Frank for 400 yen, totaling 2,100 yen. The dishes arrived in about 15 minutes. The soup curry contained dried Hokkaido flatfish, topped with the Pork Big Frank, and plenty of local vegetables. The dashi used included kombu and salmon flakes from Rausu, garlic from Biei, and the rice was cooked with hojicha tea. The seasoning was very refined, more like drinking soup than eating curry. There was also a service where you could change the flavor by adding salmon flakes to the rice and natural tororo kombu to the soup. It was a delicious meal until the end. In a sea of soup curry restaurants, Odashi Shokudo stands out with its unique and distinctive approach, focusing on Hokkaido ingredients. Their dedication to using local ingredients is reminiscent of renowned sushi restaurants like Arima. Although they have a challenging opening time at 12:00 and limit of 12 servings, I highly recommend visiting this place at least once!

This is a dashi dining experience, so it's more about the dashi broth than curry. Limited to 12 servings for 1,700 yen. Around 1 p.m., there was one customer already. The spicing is subtle, no oiliness. Made with Rausu salmon flakes and Rausu kelp dashi. Served with pesticide-free vegetables from the Biei-owned farm and rice cooked with hojicha tea from the Hokkaido region. The flounder was a bit tricky to eat, haha.

I was intrigued by the sign on the street level of a building on Tanukikoji 1-chome and decided to go in. It seems they serve more of a broth than curry. The interior is not very spacious, but it seems they have a daily limit on the number of servings, which is sufficient. The menu consists of one item, which is a soup curry to savor the broth. It's a one-item menu, which feels refreshing. The rice is cooked with hojicha tea using Hokkaido-grown rice. It has a subtle tea flavor and is not overpowering. The rice is slightly firm, making it perfect for soup curry. The curry contains flounder. Yes, flounder in curry. The curry seems to have been fried. You eat it by breaking it apart. It also contains a lot of vegetables, probably more than 10 types. The soup has a really strong broth flavor, like a Japanese curry hot pot. You can also make it spicy with curry powder or chili pepper. While it lacks the typical spiciness of soup curry, you can enjoy its elegant taste. It's delicious. Furthermore, around the middle of the meal, the staff brings salmon flakes for the rice and grated tororo kelp for the soup. It's quite interesting. I was also pleased to see that they provided chopsticks instead of a spoon and fork. Chopsticks are easier to handle with flounder. It's not your typical soup curry, but it's a convenient and elegant way to enjoy a Japanese-style curry hot pot. I will definitely come back.

Odashi Shokudo. Located on the top floor of a 3-story building at Tanuki Koji 1-chome. A sign is displayed at the staircase entrance on the 1st floor of the building. Limited to 12 servings! Changed from 15 to 12? Around 1 pm, I thought it might be sold out, but I went up to the third floor just in case. There were no other customers, and I was able to eat without any issues. The menu consists of only one type of soup curry with Odashi flavor. I had been curious about it for a long time and finally got to visit. The curry-flavored soup made with ingredients from Hokkaido. It's a bit different from what you would expect from soup curry. Well, it's quite different. If you have the notion of soup curry in mind, you might find it a bit lacking. There is a paper mat on the table of the restaurant that says, "It's more like a broth than curry," and that's exactly it. Plenty of Hokkaido vegetables with a wide variety and a generous portion. Along with that, there is a flatfish fillet. The aroma of salmon flakes, Rausu kelp, and Japanese-style broth is gentle and fragrant. The curry is just for flavor, and it doesn't have the richness of spices like soup curry. The rice is cooked with Hokkaido rice and roasted green tea, and yuzu is served on the side. As I ate, the staff suggested that I can change the flavor by adding salmon flakes to the rice and tororo kelp to the soup, enhancing the umami effect even more. There are chili peppers and curry powder on the table for you to adjust according to your preference. I wish the flavor of salmon flakes and Rausu kelp was a bit stronger and more assertive. Also, the large portion of vegetables adds a luxurious touch, but eating with the stainless steel or brass spoon and chopsticks was a bit awkward. When paying, you receive a small snack. This restaurant serves this Japanese-style broth soup curry during the day, but at night, it transforms into a cafe (girls bar) called Yukihime. Sounds like fun at night too! (laughs)

I found this restaurant on SNS and it caught my interest. They only serve 15 meals a day from 12:00 to 1:30. It's more like going to eat broth than soup curry, and it feels like going to eat Hokkaido vegetables! The interior of the restaurant plays music by Mariya Takeuchi and Yumi Matsutoya, which is cool and has many good songs. The vegetables available may change depending on the day, and repeat customers may receive a service vegetable! There is curry powder for seasoning at the counter, but it's better to eat without adding it here at this broth restaurant! The shichimi next to the curry powder is delicious when added for seasoning! The portions are quite generous and will make you full! It is highly recommended for those who enjoy the taste of ingredients and love broth! Also, the diamond garlic in the soup was delicious! I wish there were 2 or 3 more of them... lol Thank you for the meal!

A hidden gem of a restaurant that only opens for lunch on holidays from 12:00 to 1:30. They offer a single type of soup curry for 1,700 yen, made with Hokkaido-sourced ingredients. The dish stands out for its use of kikurage mushrooms, a rare treat. The soup itself doesn't taste much like curry, but rather like a flavorful broth. It reminded me a bit of Matare Enzan in terms of flavor. Towards the end, you can add bonito flakes and grated kelp for a different taste experience. It was a comforting meal that warmed both body and soul.

Visited shortly after the opening in December 2021. Hadn't had a chance to stop by since then, so returned after 9 months. Limited to 15 servings per day! Since it was a Sunday, there were already about 3 people lined up before the opening at noon. The interior of the restaurant only has a counter. It seems like it used to be a bar? Maybe it turns into a bar at night? Although they advertise as soup curry, it's more like a Japanese-style dashi soup. It's a bit different from traditional soup curry, but the dashi is really delicious! Ordered the large portion of rice (+150 yen). The rice cooked with roasted green tea and topped with sudachi is delicious on its own! The soup is made from bonito flakes and kelp from Rausu. It's incredibly tasty. The vegetables used are sourced from their own farm and cooperating farms, so you can enjoy delicious vegetables from all over Hokkaido. Instead of chicken or pork, they use fish. Since it's served whole, it can be a bit tricky to remove the bones. About halfway through the meal, the staff will add grated yam and bonito flakes for a flavor change. Delicious... Finally, sprinkle a little of their original chili pepper on top from the table, and finish the meal feeling satisfied! I love spicy food, but even without much heat, I was completely satisfied here. The handsome owner remembered me even though it had been 9 months! Located along Tanuki Koji Street, it can be a bit hard to spot the sign, but it's definitely worth a visit!

I rushed to visit when I heard they only serve 15 meals a day, and luckily I was the last group. The soup curry costs 1500 yen, and they use ingredients from Hokkaido. Today's fish is thick and delicious suzuhachi flounder. The vegetables are also fresh and sweet. The soup has a rich flavor from the broth, but it's not a spicy curry that makes you sweat. They added "Totoro" to the roux halfway through, which was tasty, but if there's not enough roux left, it disappears. It's more like going to eat soup rather than soup curry. Thank you for the meal.

The restaurant opens at 12 o'clock, limits to 15 servings, and offers only one menu item. I decided to line up 10 minutes before opening time, but the first round of seats were already filled by 8 people. It's a small counter-only shop. The soup curry is made with carefully selected ingredients from the company's own farm in Biei and collaborating producers in Hokkaido. The Diamond garlic is a company original blend, with a strong aroma but no strong smell. It looks like a whole garlic bulb, and some customers mistake it for onions. Other ingredients on the menu for that day included asparagus from Ebetsu Ambitious Farm, cauliflower, turnips, potatoes, bell peppers, and yam. The rice was fluffy rice from Atsuma, and you could add lime if you liked. The main dish was half-fried flounder. As rumored, it was indeed delicious with a subtle curry flavor and rich broth. The staff also came around later with toppings like shredded kelp for the curry and bonito flakes for the rice. We ate quickly and finished early, and there was no soup left. We took off our masks to eat, and some other customers were also talking loudly without masks, which made me nervous. They kept commenting loudly on the food, and it was uncomfortable. The ventilation was good with open windows, but there was no temperature check or disinfection. The customers seemed too relaxed. It would be better if the staff could remind customers to eat quietly and not talk loudly. Overall, it was a good restaurant, but I would recommend it to more considerate customers. Thank you for the meal!

5/2021 ★ Soup Curry 1500 yen Located in Tanuki Koji 1-chome, limited to 15 servings per day! All ingredients made in Hokkaido. A soup curry restaurant called "Sanco" that sticks to Hokkaido ingredients. The restaurant has a counter seating only, suitable for quiet dining. The menu offers only one choice, with no options for spiciness or toppings. The only thing you can choose is the amount of rice. The aroma of the broth is delightful. Even though it has more of a soup curry feel than spices, it's delicious! The main dish is dried flounder in the soup, which changes its flavor as it melts. Halfway through, they add "shichimi" spice, which doesn't change the spiciness but goes well with the soba. Around halfway through the meal, the staff approaches with something in hand and adds freshly shaved salmon flakes, as well as grated tororo kelp as a service. The vegetables are carefully selected and have a natural taste. The hearty portions provide a satisfying meal. The rice, cooked with roasted green tea, is delicious when squeezed with sudachi. It was so tasty! Thank you for the meal.

Located on Tanukikoji 1-chome, this soup curry restaurant operates on the third floor of a building. They only serve 15 bowls a day and are open only for lunch. I had been curious about this place for a while and finally had the chance to visit. The interior consists of a U-shaped high counter seating area only. The menu offers only the "Hokkaido Soup Curry" for 1,500 yen (excluding tax). The dish was ready in about 10 minutes. It was visually appealing with plenty of large-cut vegetables, and the colors were vibrant. Apart from vegetables, the dish also contained flounder fish instead of meat. The soup, as the name suggests, focuses on the umami of the broth and has a light, watery consistency. It tasted more like a Japanese-style dish with a slightly spicy kick rather than traditional soup curry. They seem to prioritize using local ingredients. Personally, I prefer soup curry that emphasizes the umami of the broth and found this one lacking in that aspect. However, if you're in the mood for a Japanese-style dish with a flavorful broth rather than traditional soup curry, this place might be worth a try.

Arrived at the restaurant just after it opened on Sunday at 12:00. There was one group of two customers already there, and another group of one arrived shortly after. Located on the 3rd floor of a building in Tanukikoji 1-chome, it opened at the end of last year. The menu consists of only one item, limited to 15 servings from 12:00 to 13:30. The interior is stylish with exposed concrete walls, and there are only counter seats arranged in a U-shape. The young owner and one female staff member were present. The background music mainly featured New Music with Yuming songs, giving a cool vibe despite their young age. The volume was slightly loud. When asked by the staff, I agreed to try the "Hokkaido Soup Curry from Odashi Shokudo" (1650 yen). After about 25 minutes, the dish arrived with the second batch for the following customers. The staff provided various explanations, albeit a bit awkwardly. The soup, made with salmon flakes and Rausu kelp, was delicious! It had a mildly spicy flavor, perfect for those who prefer medium spiciness. If you want more heat, you can use the spices on the table. Instead of chicken, the dish contained dried flounder. Eating it while breaking apart the fish in the soup enhanced the flavor. The small bones were manageable if chewed carefully, and bone-in utensils were provided. All the vegetables were sourced from Hokkaido, as indicated on the blackboard in the restaurant. They were fresh, with sweet carrots and thick burdocks. The yamaimo and nagaimo were served with the skin on. The rice was cooked with roasted green tea, complementing the soup well. A slice of yuzu was also included. Midway through the meal, the staff added salmon flakes to the rice and tororo kelp to the soup for a flavor change, adding richness. Finally, they added blended chili peppers to the soup, enhancing the flavor. It was a satisfying and delicious experience. This was a unique Japanese-style soup curry, where the broth took the forefront, with a subtle curry flavor that might not appeal to everyone, but I personally enjoyed it. There was a hint of spiciness, and the dish was a bit on the pricier side for soup curry, but the creativity and satisfaction it offered made it worth it. The portion size was quite generous, and I left feeling full. I will definitely come back! Hopefully, they will expand their menu in the future.

On a certain holiday, I had lunch and wandered around until I remembered a unique soup curry restaurant in a building on Tanukikoji 1-chome, 3rd floor. The place was not too crowded, so I rushed in. Upon arriving at the 3rd floor of the building, I found a narrow but stylish space with only a U-shaped counter. The atmosphere was nice and if you spaced out your seating during less busy times, it was not a problem. The background music was...oh, Mariya Takeuchi's best hits were playing loudly. That day, I knew in advance that they only served 15 servings of soup curry, so I asked the friendly waitress for the "Hokkaido Soup Curry" (1500 yen tax included). After a while, it was ready. Oh? This is... Let me take a bite...Wow! The taste of the Japanese-style broth is prominent, with bonito flakes floating on top, perfectly capturing the essence of "Wa" (Japanese harmony). It was more Japanese than curry, with a hint of spices typical of curry. It might be confusing if you expect traditional soup curry. I enjoyed changing the taste by adding grated yam, curry powder, and herb-infused shichimi pepper. The ingredients included a pale boiled egg, delicious shiitake mushrooms and cabbage, burdock, skin-on carrots, interesting red-skinned sweet potatoes, skin-on potatoes, and crunchy nagaimo yam! And for the first time, I tried the flavorful flounder, which was delicious on its own and in the soup. The rice was cooked with roasted green tea from Hokkaido, with firm and distinct grains. I also added yuzu juice and salmon flakes provided by the waitress, which complemented the dish well. Listening to Mariya Takeuchi, I enjoyed a completely new type of soup curry. It was a great experience to appreciate the quality of Hokkaido ingredients. Thank you for the feast.