EDITORIALS
Obihiro's Shun Koro Hirokoji branch offers a full-course Chinese menu that makes the most of Tokachi ingredients.
Located in an alley off one of Obihiro's arcades, Shunkaro Hirokoji offers Chinese cuisine that makes the most of Hokkaido ingredients. From familiar dishes such as shrimp chili and fried rice to new, punchy dishes, many people are captivated by the Chinese courses that show creativity and ingenuity in every aspect.
- The chef's sense of "Ezo Chinese" shines through, making the most of Tokachi ingredients.
- The ingredients are carefully selected, and the drinks are carefully selected. The essence of deliciousness scattered throughout the restaurant.
- The roots of the restaurant are in the father's "Machinuka" style. Father and son have developed different styles of "Shun Xiang Lou".
Ezo Chinese" that makes the most of Tokachi ingredients and the chef's sense shines through.
I'm not sure if this is it...! I wondered if this is it......the entrance makes me nervous when I first come to the restaurant.
Shun Koro Hirokoji offers two courses of 5,500 yen and 11,000 yen (both tax included), each course featuring seasonal Tokachi ingredients. The number of dishes and ingredients vary depending on the course. You can enjoy unique Chinese dishes such as "Oyster Namenro" and "Deer Tortilla" that will make you forget for a moment which dish you are eating.
Deer tortilla" with five-spice powder
The menu changes slightly with the seasons. Each time you visit, you will discover something new, making it an enjoyable restaurant no matter how many times you visit. There are four seats at the counter and three tables seating four people. The restaurant is not too large, which makes you feel at home. Incidentally, when you first visit the restaurant, you may wonder if you are really in the right place, but don't worry. The fact that the restaurant is located in a slightly secluded part of the building makes it look like a hideout, which is very attractive. They occasionally have a la carte service, so if you are interested, please check their Instagram often.
Stylish and cozy interior with blue walls
Chef Suzuki is the one who makes the Chinese food that makes everyone fall in love with it. He is affectionately known as "Su-san. He is usually shy and not very visible in the open kitchen, but he has a gentle personality that smiles at you when you make eye contact with him. Sue is a genuine Chinese chef, having worked for five years at the Yang Hua Lou affiliated hotel in Yokohama Chinatown and the Yang Hua Lou Shinkan in Chinatown, and three years at Chinese Timber in Tokyo. 29 years old, she made a U-turn to Obihiro and started her own restaurant, Shun Hua Lou Chuo Branch, and now she is working at the relocated Shun Hua Lou Hirokoji Branch.
Chicken Liver Char Siew
Squid radish cake with caviar amaranth
The ingredients are carefully selected, and the drinks are carefully selected. Delicious essence scattered throughout the restaurant.
This is a restaurant that will please anyone you bring, whether for an anniversary or a dinner party, but it is especially recommended for those who have come to Tokachi from outside of Hokkaido and want to enjoy a relaxing meal together. The restaurant uses many Hokkaido ingredients such as "Sachi" cheese from Shiawase Cheese Factory and Apoi pork from Sani Town, making it a perfect place to appreciate the richness of Tokachi's ingredients.
The cutlery made by the artist is also wonderful!
The restaurant is also a must for wine lovers, with bottles of natural Hokkaido wines such as Aizawa Farm's "Ryunosuke" and Chiba Vineyard's "Hinode Danke" available. Enjoy Hokkaido in both food and wine. You will fall in love with Tokachi even more as the second half of the course meal progresses...!
A full lineup of Hokkaido's natural wines and more
Also, be sure to try the apricot bean curd, which can be added at the end of the course for an extra 300 yen. Behind the apricot mousse topped with jasmine jam is soft apricot bean curd. Although the volume of the dish is generous, it is so mild and gentle that you can easily eat it in a single bite. This is a restaurant where you will be happy and delicious even to the last dessert.
The roots of the restaurant are father's machi chuka. Parents and children develop different styles of "Shun Xiang Lou".
Surprisingly, Sue's father is also a Chinese chef. In fact, there are two restaurants in Obihiro, Shun Hua Lou and Shun Hua Lou Hirokoji, but the other one, Shun Hua Lou, is run by his father. In addition to the "fried rice and ramen" lineup that is synonymous with machi-chuka, there is a wide range of specialties such as "yakuzen ramen" and "samgyetang.
It is a blessing to be able to enjoy the taste of Chinese cuisine that has been passed down from father to son for two generations in Obihiro! Please visit "Shun Koro," which is run by the father who is the root of the restaurant.
Shun Xiang Lou - Hirokoji Branch
Location: 9-3-3 Nishi 1-jo Minami, Obihiro City, Hokkaido
Business hours: 18:00-22:00
Closed: Sunday
Click here for details and map information of Shunkaro Hirokoji Branch
Writer Profile
Deer Woman / Editor Maya Nakamura
Born in Miyagi Prefecture. She is a gourmet media editor turned hunter. She is affectionately known as "Deer Woman Mayamon. With the motto of "taking life in a delicious way," she handles the entire process from hunting to butchering deer. She is also active as a freelance editor, designing and producing logos and pamphlets, writing, and planning and managing events.
