Obihiro Juntoufu, a sundubu specialty restaurant gaining popularity in Obihiro, Hokkaido, celebrated its first anniversary in July 2026. The star of its signature dish is yose-dofu (a type of soft, fresh tofu) from the local tofu shop 'Sakata Foods,' made exclusively with soybeans from the Tokachi region. This restaurant was born from a single desire: "to preserve this tofu for the future." Here's a look at this unique dish, a culinary masterpiece woven from a 24-hour 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 Juntoufu's goal isn't to simply replicate the authentic Korean taste. Instead, it's about creating a sundubu that can only be born in this region, combining tofu made from Tokachi soybeans, the skill of local tofu artisans, and a meticulously prepared oxtail soup. It's a fusion of local ingredients and human craftsmanship.

The star of Obihiro Juntoufu is, without a doubt, the tofu. The yose-dofu from Sakata Foods used in the restaurant is made exclusively from Tokachi-grown soybeans. Originally, this special tofu was supplied only to ryokans and hotels, making Obihiro Juntoufu the first restaurant to ever 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 substantial presence. One block is satisfying enough, 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.

The inspiration for Obihiro Juntoufu was this very tofu. The owner had long been captivated by the deliciousness of the tofu from Sakata Foods, a shop he was familiar with, and thought, "I want to be able to keep eating this flavor." Sakata Foods was run by his classmate's father. However, two years ago, there was talk of closing the shop, and the son was contemplating whether to take 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 while gently breaking apart without losing its presence, could be the star of the dish. That thought was the beginning of the restaurant, Obihiro Juntoufu.

A blissful bite, with rice plunged into the soup and soaked through.

Of course, tofu alone doesn't make a complete dish. Essential to bringing out the maximum flavor of the tofu is the restaurant's pride and joy: the 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 this soup that they have a separate facility just for making it, with a dedicated staff in charge of preparation. Even so, 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.

Another popular item, the "Chicken Sundubu."

In addition to a rich sundubu menu featuring items like "Seafood Sundubu," "Pork Kakuni Sundubu," "Clam Sundubu," and "Mentaiko Cheese Sundubu," seasonal limited-time sundubu dishes are also offered.

The limited-time sundubu is also highly recommended!◎

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

A namul and rice set is also available (+280 yen).

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

Furthermore, Obihiro Juntoufu makes full use of not just the tofu, but also the soy milk and okara (soy pulp). The chocolat cake and okara-mochi parfait, both made with okara, are popular dessert items. 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 chocolat cake made with okara.

You can also purchase 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, as well as 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 can certainly go for the sundubu, this is a place that becomes a destination in itself, driven by the thought, "I want to eat that tofu." Be sure to visit for lunch or dinner.

*All prices include tax. Information is current as of the article's publication date.