At "3104 Shiretoko Soup Curry," the owner, a Shiretoko native, has sublimated his passionate love for his hometown into a curry. The soup is a simple pork bone broth made with "Mugiō," a branded pork from Shiretoko Shari, and it's packed with an incredible amount of umami. We spoke with the owner to find out the story behind this flavor that has garnered a loyal following.

"Hiragishi Golden Gai" is directly connected to Exit 2 of Hiragishi Station on the Namboku subway line. Amidst a variety of establishments like izakayas, bars, and soba noodle shops, "3104 Shiretoko Soup Curry," which opened in 2017, fills the air with the aroma of spices. The owner, Satoshi Daito, is from Shiretoko Shari. To convey the charm of his hometown, he carefully selects ingredients from Shiretoko whenever possible.

The cozy interior has only 5 counter seats, giving it an irresistible hidden-gem vibe.

The most popular dish: "Satsiku Mugiō Pork Hamburg," 1,200 yen

The soup is made with "Satsiku Mugiō," a branded pork raised at the Sasaki Seed Stock Farm in Shiretoko. The broth is thoroughly extracted from pork femur, ribs with intercostal meat, and blocks of pork belly. To this, Rausu kombu, known as the king of kelp, and sakebushi (dried salmon flakes) are added to draw out a deep umami flavor.

The "Kakuni Ippatsu" (Braised Pork Belly Bomb) topping for 300 yen. It's seasoned with spices beforehand.

The first sip reveals a light texture, which allows the spices to stand out, followed by the mellow richness characteristic of a pork bone broth that lingers on the palate—an exquisite balance. While it incorporates Japanese ingredients, it's by no means a "Japanese-style soup"; it's a punchy, robust soup curry. The flavor is deep and complex, making the most of each ingredient's unique qualities.

"Satsiku Mugiō Pork Keema & Kakuni," 1,000 yen

Mr. Daito's top recommendation is the "Satsiku Mugiō Pork Keema & Kakuni." The keema is made by stir-frying minced meat with whole spices and onions, resulting in a distinctly spicy dish. The kakuni (braised pork belly) is a topping that truly represents the appeal of Satsiku Mugiō pork, with its irresistible sweet fat and savory meat. The combination of these two makes the soup's umami richer and more aromatic, allowing you to fully experience the restaurant's dedication. The reasonable price compared to typical soup curry is also a welcome bonus.

Various spices line the counter.

The soup's spiciness is based on two types of chili peppers and a paste made from Prik Kee Noo (Thai chilis). The finishing touch is a special aromatic oil made by infusing olive oil with mustard, pepper, and chili, creating a multi-layered and complex heat. You can choose from five spice levels, from "Hono-kara" (Slightly Spicy) to "Goku-kara" (Extremely Spicy), but Mr. Daito recommends "Kara-kuchi" (Spicy).

The homemade umeboshi (pickled plums) are priced differently by year. From 100 yen per plum.

Handwritten signs in the shop advertise craft cola, Ainu negi (alpine leek) pickled in soy sauce, miso balls, umeboshi...etc. You might wonder, "Why pickled plums at a curry shop?" but it makes sense once you hear the explanation. Plums and pork are an excellent match, as seen in the yakitori dish "ume-shiso buta-maki" (pork rolls with plum and perilla). The plum vinegar produced when making umeboshi is also used as a secret ingredient in the curry, where its sharp saltiness helps to tighten the soup's flavor.

A "flavor-changing" item made by mixing homemade miso with spices and plum.

The craft cola is made with standard ingredients like lemon, cinnamon, and cloves, but also includes plum syrup. The flavors of spice and plum are a perfect match for the rich pork bone soup.

Owner Mr. Daito. The "3104" in the name comes from his first name, "Satoshi."

Limited-time menu items include a vegan curry made with dashi from soybeans, and a Yuk (Ainu for Ezo deer) curry, where everything from the bones to the meat is from Shiretoko-raised deer. To find out if these special dishes are available, be sure to check the restaurant's social media. Mr. Daito also has another side to him: he's a member of the Sapporo-based hardcore band TOPESUICIDA. He even serves his curry at the venues for his own live shows. As the event season ramps up, you might just get to enjoy Shiretoko Soup Curry in an unexpected place!

3104 Shiretoko Soup Curry

■Address: Inside Hiragishi Golden Gai, Dai-2 Matsui Bldg., 2-8 Hiragishi, Toyohira-ku, Sapporo
■Hours:
11:30 AM - 3:00 PM (L.O. 2:30 PM), 5:00 PM - 9:00 PM (L.O. 8:30 PM)
Saturdays, Sundays, and holidays: 11:30 AM - 9:00 PM (L.O. 8:30 PM)
■Closed: Irregular holidays
Click here for details and map information for "3104 Shiretoko Soup Curry"

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