Obihiro Sundubu, a sundubu specialty restaurant popular in Obihiro, Hokkaido, celebrated its first anniversary in July 2026. The star of its signature menu is yose-dofu (soft, unpressed tofu) from the local tofu shop Sakata Foods, made exclusively with Tokachi-grown soybeans. This restaurant was born from the desire to "preserve this tofu for the future." Here's a look at this one-of-a-kind dish, a collaboration between a 24-hour-simmered oxtail soup and the finest Tokachi ingredients.

When people hear the word sundubu, many might think of a fiery red soup and intense spiciness. However, Obihiro Sundubu's goal isn't to simply replicate the authentic Korean taste. Instead, it's a sundubu that could only be born in this region, combining tofu made from Tokachi soybeans, the skill of local tofu artisans, and a meticulously prepared oxtail soup.

The star of Obihiro Sundubu is, of course, the tofu. The yose-dofu from Sakata Foods used in the restaurant is made exclusively from Tokachi soybeans. This special tofu was originally supplied only to ryokans and hotels, making Obihiro Sundubu the first restaurant to serve it.

When you taste this yose-dofu, the natural sweetness and aroma of the soybeans gently unfold. It has a melt-in-your-mouth softness, yet a rich and distinct presence. A single block is satisfyingly filling, but a few days later, you'll find yourself thinking, "I want to eat that tofu again." It's a tofu with a mysterious charm.

This very tofu was the catalyst for Obihiro Sundubu's creation. The owner had long been a fan of the delicious tofu from Sakata Foods, a shop he had a personal connection with, and he wanted to be able to keep eating it for years to come. Sakata Foods was run by his classmate's father. However, two years ago, there was talk of closing the shop, and the son was undecided about taking over the business.

That's when an idea sparked in the owner's mind: "I want to make sundubu with this tofu." He believed this yose-dofu, which holds its shape in the soup and maintains its presence even as it gently breaks apart, could be the star of the dish. This thought was the beginning of the restaurant known as Obihiro Sundubu.

A blissful bite of rice soaked in the soup.

Of course, tofu alone doesn't make a complete dish. Essential to bringing out the tofu's maximum flavor is the restaurant's signature oxtail soup. Rare oxtail, of which only a small amount can be taken from a single cow, is simmered for 24 hours and then rested for another day to draw out its umami. It has a deep, rich flavor, yet the aftertaste is surprisingly clean. Rich in collagen, it leaves a smooth, lingering finish.

In fact, the restaurant is so dedicated to the soup that they have a separate facility with dedicated staff just for its preparation. Despite this, the owner laughs and says, "What makes me happiest is when customers say the tofu is delicious." The soup is there to complement the star. That's why when the tofu and soup come together, neither overpowers the other, creating a beautiful balance in a single bowl of sundubu.

The popular "Chicken Sundubu" is another favorite.

In addition to a wide variety of sundubu options like "Seafood Sundubu," "Braised Pork Belly Sundubu," "Clam Sundubu," and "Pollock Roe & Cheese Sundubu," the restaurant also offers limited-time seasonal sundubu.

The limited-time seasonal sundubu is also highly recommended!◎

You can choose your sundubu's spice level from 1 to 5. For first-timers, a "Level 3" is recommended for a pleasant, warming heat. Each bowl contains a generous 120g of yose-dofu, making it more filling than it looks and satisfying enough for anyone, men and women alike.

You can also get a namul and rice set (+280 yen).

The yose-dofu sold at the register makes a perfect souvenir.

Furthermore, Obihiro Sundubu makes full use of not just the tofu, but also the soy milk and okara (soy pulp). The okara chocolate cake and okara mochi parfait are popular post-meal desserts. The restaurant's philosophy of finding value in the byproducts, not just the main ingredient, is a testament to its character.

A moist, not-too-sweet chocolate cake made with okara.

You can also buy the yose-dofu to take home. Unlike in the sundubu, eating it plain allows you to more directly experience the natural sweetness and aroma of the soybeans and its smooth texture.

The stylish interior features raised tatami seating, tables, and a counter.

The restaurant has a spacious and unpretentious atmosphere. It's open all day from lunch to dinner, so you can enjoy a meal or relax with a drink. While you might go for the sundubu, this is a place that becomes a destination in itself, where you find yourself thinking, "I want to eat that tofu." Be sure to visit for lunch or dinner.