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The “Indian” Curry You Must Try in Tokachi: The Secret Behind This Super-Popular Soul Food Loved by Locals
It's no exaggeration to say that 100% of Obihiro's citizens know about the local gourmet dish, "Indian" curry. It's a popular spot deeply woven into daily life, perfect not only for lunch and dinner but also as a final stop after a night of drinking. However, its restaurants are only found in the Tokachi area, centered around Obihiro, and in Kushiro. This time, we'll introduce the flavor of Indian curry that has won over so many people, as well as the charm of the shop itself.
The History of "Indian," Opened in 1968
A five-minute walk from the east street north exit of JR Obihiro Station, in the heart of the entertainment district, stands the eye-catching building of the curry shop "Indian." Its history began in 1899 when Kumasaku Fujimori, who had settled in Hokkaido to help develop the land, started selling light meals to passengers at the newly opened Obihiro Station. In 1930, he fully entered the restaurant business. This later evolved into "Restaurant Fujimori," where curry rice became a very popular menu item.
JR Obihiro Station, opened in 1905
Sensing an opportunity, the company's president at the time, Teruo Fujimori, opened "Indian" as a standalone curry shop in 1968. In addition to its great taste, its affordable prices, starting in the 500-yen range per plate, are also a major draw.
Three Unique Roux Varieties, Including the "Indian Roux"
The shop uses three types of original roux: the "Indian Roux," which is made with a generous amount of beef to create a condensed umami flavor; the "Basic Roux," which slowly brings out the sweetness of onions; and the "Vegetable Roux" (limited quantity), which enhances the flavor with the power of Hokkaido-grown vegetables. Everything, including the spice blend, is handmade and aged to develop a deep, rich flavor. The entire recipe is a closely guarded secret known only to the president, but apparently, no special spices are used. This might be the reason for its familiar, approachable taste.
The signature "Indian" curry, made with Indian Roux: ¥550 (takeout ¥540)
The signature "Indian" curry features a mellow roux with a rich flavor derived from beef. One bite sends waves of complex spices across your palate, creating a deeply satisfying taste. The generous amount of beef, despite the affordable price, is simply irresistible.
"Ebi" (Shrimp) curry, made with Basic Roux: ¥792 (takeout ¥777)
The reason for using different roux types is to provide the best match for each topping. The "Ebi" (shrimp) curry, filled with plenty of shelled shrimp, features the Basic Roux, where the full-bodied sweetness of vegetables and the flavor of seafood blend perfectly, allowing you to enjoy a deep, lingering umami. The roux and ingredients are fixed for each menu item, but regulars are known to enjoy their own custom combinations. For example, the "Katsu" (pork cutlet) curry is normally served with the Basic Roux, but some people order the simple "Indian" curry and add a katsu cutlet as an extra topping.
A Full Range of Toppings, from Fukujinzuke to Pickled Ginger and Green Shiso
From right: Fukujinzuke, Aojiso (pickled green shiso), and Gari (pickled ginger)
While fukujinzuke (pickled vegetables) is a standard condiment for curry, Indian has its own unique offerings. "Aojiso" is a mix based on green shiso seeds with finely chopped cucumber and daikon radish, adding a refreshing aroma that gives the curry's flavor more depth. "Gari," the pickled ginger standard with sushi, brings a refreshing spiciness from the ginger and a mildness from the sweet vinegar that leaves a blissful aftertaste. These are combinations you won't often find at a typical curry shop, so be sure to give them a try.
Be careful not to add too much Hot Oil
On the table, you'll also find something that looks like chili oil. This is "Hot Oil," an original item for adding spiciness. Since it's oil-based, it adds heat without significantly changing the flavor of the roux. It blends well into the curry, and many people find it addictive. You can also choose your spice level when ordering, from "Regular" to "Extremely Hot" on a 5-level scale, and it's possible to go even hotter. Beyond "Extremely Hot," the spiciness doubles, and at the "Machinaka" store, someone once braved a 36x spice level.
A "Taste of Home" for Obihiro Residents, Loved Even in Their Own Kitchens
A poster inside the JR Obihiro Station concourse
Indian continues to expand, with a new "Esta Obihiro" store opening this year adjacent to JR Obihiro Station, but its locations are still limited to a specific area. Customers come from all over Hokkaido and even from across the country, yet the majority of patrons are still locals. This shows just how much the community loves it.
Mr. Arai, an employee at the Machinaka store. He prefers his Indian curry extra spicy.
Another classic Indian tradition is getting takeout by bringing your own containers, like Tupperware or pots. The fact that it can be used for everyday meals, like "for dinner tonight," is one of the reasons it has been loved for so long. For over 50 years, this flavor has been a part of daily life for locals who frequent the shop. When you visit Obihiro, we highly recommend you enjoy this beloved taste.
※All prices include tax
Curry Shop Indian Machinaka Store
■Address: 1-1 Nishi 2-jo Minami 10-chome, Obihiro
■Hours: 11:00 AM - 9:00 PM (Last order 8:45 PM)
■Closed: Open year-round
Click here for details and map information for "Curry Shop Indian Machinaka Store"
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Writer Profile
Magazine/Book Editor & Writer Kyohei Yamashita
While working in program production at a radio station, he began producing fanzines and writing for magazines. He later joined a publishing house as an editor, where he worked on a variety of articles, mainly for a local city guide. His hobbies include cooking, mountain climbing, river fishing, and exploring stone monuments in Sapporo. He lives in and deeply loves Sapporo's Minami Ward.
