When it comes to Sapporo's local cuisine, "soup curry" is a must-try. With so many restaurants to choose from, it's often hard to decide where to go. That's why we've carefully selected six soup curry spots that locals genuinely recommend. Based on the latest 2025 information, we've picked out places where you can fully enjoy the unique charm of Sapporo, focusing not only on the taste but also on their distinctive menus and atmosphere.

Loaded with chunky, flash-fried vegetables grown on their own farm

Suage, a soup curry specialty shop originating from Sapporo, is known for its curry packed with large, flash-fried vegetables freshly harvested from their own farm, "Suage Agri." The soup base is made from chicken and pork bones, and tomatoes, with an added paste of onions sourced from partner farmers. It's left to rest overnight to bring out a mellow sweetness.

Extensive Customization and Signature Toppings

The classic "Crispy Shiretoko Chicken Curry" for 1,380 yen

At Suage, you can enjoy a wide variety of soups, including their classic broth, as well as unique options made with squid ink or special shrimp oil. You can also choose from 10 different spice levels, allowing you to create a bowl that perfectly suits your taste. Furthermore, there are over 30 toppings to choose from, ranging from classics to hearty options like chicken leg, imo-mochi (potato rice cakes), and special zangi (Hokkaido-style fried chicken).

Suage: Popular for its Fun Customization and Deliciousness

The Hokkaido-specialty "Charcoal-Grilled Lamb Curry" for 1,550 yen. It includes 8 types of vegetables like broccoli and okra.

The charm of Suage lies in the endless flavor combinations you can create with its extensive toppings and soups, ensuring a new experience with every visit. Staff recommendations include the "Oyster and Rock Seaweed Curry," where the seafood synergy enhances the umami, and the "Hokkaido Beef Offal Curry" (main branch exclusive) topped with tenderly simmered beef offal. The modern design of the restaurant is another highlight, offering a calm atmosphere to savor your soup curry.

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Founded in 2006, when shrimp broth soup curry was unheard of

With four locations in Sapporo, Okushiba Shoten is a renowned restaurant considered the originator of "shrimp broth soup." The soup is made by simmering the heads of 2,000 sweet shrimp and cabbage cores in a 60-liter pot, then letting it rest overnight. The founder was inspired by the shrimp soup his mother used to make for him as a child.

Extensive Menu and Specialty Toppings

The "Okushiba-g Curry from Soya Cape Farm" (1,980 yen) features a juicy hamburg steak that seeps into the soup.

The most popular dish, "Okushiba-g Curry from Soya Cape Farm," is topped with a massive 180g juicy hamburg steak made from beef raised at Soya Cape Farm, the northernmost point of Hokkaido. Another favorite is the "Pumpkin and Potato Croquette Curry," topped with freshly fried pumpkin croquettes or domestic pork cutlets. Each dish is packed with fresh vegetables, creating a deeper flavor when enjoyed with the soup.

A Cozy Atmosphere That Makes You Want to Stay

The restaurant also has a super ball lottery for elementary school children and younger.

The "Okushiba Shoten Jikka-ten" (meaning "homestyle" or "family home" branch) features a nostalgic Showa-era atmosphere. With its retro interior and raised tatami seating, it offers a cozy space perfect for families or solo diners. It's especially family-friendly, with a kids' menu for elementary school children and younger, as well as the aforementioned tatami seating.

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The storefront is lined with photos of celebrities who have visited.

Known as the "originator" of soup curry, Magic Spice was the pioneer that coined the term "soup curry" in the 1990s and established it as a culinary genre. The main branch in Sapporo, located in a quiet residential area, stands out with its flamboyant exterior and ethnic-style interior. The flavor's origin traces back to "Soto Ayam," a chicken soup that owner Taizan Shimomura encountered during his travels in Southeast Asia, which he then adapted for Japanese palates.

"Hokkeido": A Popular Dish Matching Rich Ingredients with Deep Flavor

The incredibly hearty "Hokkeido" for 1,500 yen

The most popular menu item is the "Hokkeido." It's a hearty bowl packed with classic ingredients like chicken leg, pumpkin, and carrots, plus corn, beans, and rice flour noodles. Since it's cooked without oil or salt, it has a light taste, yet you can enjoy the deep, rich flavor drawn out from the ingredients.

Customize Your Spice and Toppings! Don't Miss the Culturally Diverse Interior

"Frank Nagai" (1,450 yen) topped with a sausage containing alpine leek.

You can choose from seven spice levels with names like "Awakening" and "Nirvana," and customize your bowl with over 50 toppings. By adding the "Magic Vinegar" or special spices available at your table, you can change the flavor profile and enjoy it to the very last bite. The restaurant also has a corner selling Southeast Asian goods and clothing, showcasing a diverse culture throughout the establishment.

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Manager Seiya Kunii, who started working here in 2023.

Founded in 1994 near Nakajima Park, Curry SAVoY was a beloved soup curry restaurant for many years. Though it sadly closed in 2017, it was revived the following year when a regular customer inherited the recipe. The soup is meticulously prepared over 48 hours, using domestic chicken bones, beef bones, aromatic vegetables, and apples, with spices added to complete it.

The "Femme Fatale Soup" That Changes Flavor with Ingredients

"Chicken Curry" for 1,100 yen. It contains 200g of chicken thigh, so tender from low-temperature cooking that a fork glides right through.

The charm of Curry SAVoY lies in its slow-simmered soup, known as the "femme fatale soup," which has captivated many fans. The simple "Chicken Curry" is perfect for enjoying the soup's flavor directly. The low-temperature cooked chicken thigh is moist and tender, allowing you to savor the natural umami of the chicken. The "Seafood Curry," which brings out the umami of seafood, is another popular choice.

Enjoy a Special Moment at the Ever-Evolving Curry SAVoY

"Seafood Curry" for 1,980 yen. The ingredients are simmered in the soup, making them full of flavor.

In addition to the classic "femme fatale soup," Curry SAVoY introduced a new rich, white "paitan" soup in 2023. This unique flavor is created by simmering beef bones, pork, and chicken over high heat to create a cloudy broth, then adding vegetables and spices. Enjoy a special moment savoring a heartfelt bowl of soup curry in the warm and inviting atmosphere of the restaurant.

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If you're lucky, you might find their prized Sapporo Ki onions for sale at the storefront.

Founded in 1999 in Sapporo's Kotoni district, Sapporo Rakkyo has been a driving force in the soup curry boom. The key to their soup's flavor is the "Sapporo Ki," a "phantom onion" cultivated near Sapporo. It has an exceptionally high sugar content, lending a natural sweetness and deep richness to the soup. The exquisite soup is made by simmering chicken, pork, and beef bones for over 10 hours, letting it rest overnight, and then adding 25 types of freshly ground spices for a vibrant aroma.

Fall-off-the-Bone "Shiretoko Chicken" is a Perfect Match for the Soup

"Shiretoko Chicken Soup Curry" for 1,530 yen. The 350g chicken thigh is incredibly filling.

The restaurant's most popular dish, the "Shiretoko Chicken Soup Curry," features tender and juicy Shiretoko chicken. The thigh meat is slow-cooked for over two hours, resulting in a texture that melts in your mouth. Another highlight is the "Doro-buta Pork Hamburg Steak Soup Curry," which is packed with Hokkaido vegetables like sweet potatoes from Hakodate and maitake mushrooms from Aibetsu.

High-Quality Ingredients Sourced from Partner Farms Across Hokkaido

"Doro-buta Pork Hamburg Steak Soup Curry" for 1,680 yen. The 120g hamburg steak is bursting with juices.

Sapporo Rakkyo is committed to local production for local consumption, using Hokkaido-sourced ingredients whenever possible. They also offer a rich selection of side dishes, such as the "Tandoori Zangi," marinated in homemade spices, and the "Haskap Lassi," made with haskap berries from the Tomari farm in Nayoro. The restaurant continues to protect its original flavor, using an abundance of local ingredients.

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"Hiragishi Golden Gai" is directly connected to Exit 2 of Hiragishi Station on the Namboku subway line.

Located within "Hiragishi Golden Gai," 3104 Shiretoko Soup Curry is a specialty shop created by an owner from Shiretoko, filled with love for his hometown. The soup base features "Sachiku Mugi-o," a brand of pork raised in Shiretoko Shari. By simmering pork femur bones, meat from the ribs, and blocks of pork belly, and then adding Rausu kombu and salmon flakes, a deep umami flavor is achieved.

Luxurious Toppings and a Commitment to Homemade Ingredients

The most popular "Sachiku Mugi-o Pork Hamburg Steak" for 1,200 yen

The most popular dish, "Sachiku Mugi-o Pork Hamburg Steak," features a juicy hamburg steak that enhances the soup's umami. The owner also highly recommends the "Sachiku Mugi-o Pork Keema & Braised Pork Belly," which combines spicy keema with the sweet fat of braised pork belly. Another charm is the variety of handmade items made with carefully selected ingredients, such as homemade umeboshi (pickled plums), miso, and craft cola. These elements add depth and complexity to the soup curry.

Popular Classics and Numerous Limited-Time Specials

"Sachiku Mugi-o Pork Keema & Braised Pork Belly" for 1,000 yen

3104 Shiretoko Soup Curry also offers limited-time specials, such as a "Vegan Curry" with a broth made from soybeans, and a "Yuk Curry" using every part of Shiretoko-sourced deer, from bone to meat. These special menus are announced on the shop's social media, so it's a good idea to check before you visit.

Read more about "3104 Shiretoko Soup Curry"

※All prices include tax.
※Information is current as of July 2024. Please check the official websites and social media of each store for the latest information.

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