The owner of 3104 Soup Curry, a native of Shiretoko, sublimated his ardent love of his hometown into curry. The soup is extracted from the bones of "Sachiku Mugio," a brand-name pig from Shiretoko Shari, and Rausu kelp, also known as the king of kelp, and salmon kelp are added to bring out a deep umami flavor. The simple, rich umami flavor with a sharp spice makes this dish a favorite of many deep-rooted fans.

Owner's recommendation: "Sachiku Mugio Pork Keema & Kakuni" (1,000 yen)
Here you can enjoy both keema curry, which the restaurant says is its most popular dish, and kakuni (cubed pork) curry all at once. The umami of the spicy stir-fried minced pork and the thickly simmered pork cubes ooze into the soup, making it a richer, more aromatic dish.

Handmade pickled plums are popular for "changing the taste
Handmade pickled plums, which are made every year, are recommended for changing the flavor of the soup. It goes without saying that pork and plums go well together. The ume vinegar produced in the process of making ume-boshi is used as a secret ingredient in curry.